Mallinda Recipe Reviews (Pg. 4) - Allrecipes.com (1072498)

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Vera Cruz Tomatoes

Reviewed: Sep. 27, 2010
Really delicious! Make sure to thoroughly drain the tomatoes and pat them dry. I liked them even better with an extra shot of hot sauce, and I think next time I'd mix a little cheese into the filling too.
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Photo by Mallinda

Oatmeal Raisin Cookies I

Reviewed: Aug. 29, 2010
After reading the reviews about the cookies spreading too much, I was determined to make it work. I chilled my dough for about an hour and a half before baking the cookies and I had no problems. They required about 13 minutes to bake, but they turned out beautifully. I always soak my raisins for baking in boiling water to soften them, and this time I got the inspiration to add some rum. I really liked the additional zip that gave the cookies and would do it again. Overall I was very pleased with these cookies. They have a nice outer crunch with a softer center, and taste just like an oatmeal raisin cookie should.
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Photo by Mallinda

Spinach Arancini

Reviewed: Aug. 8, 2010
While the taste of these was very good, they're very labor intensive and took a long time to make. For that reason I probably wouldn't make them again. I used a 1" scoop to help form them, scooping up some of the rice mixture, pressing the cheese into it, then mounding more of the rice mixture onto it. The scoop made it easy to form and unload the balls. Once the balls were formed and rolled, the frying went quickly since I was able to fit about 20 at a time in my pan. The recipe yielded 80 for me. I have a lot that I froze, and today I found that heating the frozen ones about 15 minutes at 350 degrees got them to just the right temperature.
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7 users found this review helpful

Mexican Meatloaf

Reviewed: Aug. 3, 2010
My husband and I both liked the taste of this, but I think the procedure needs tweaking. I found the layers slid as I tried to roll it, and it didn't turn out very pretty. I had the foresight to put the foil wrapped roll into a loaf pan, and it's a good thing I did since the foil leaked a lot of liquid. I will make this again, but layer the meat, then beans, tortillas, cheese and the remainder of the meat in a loaf pan, top it with the salsa, and bake it for an hour. Oh, and I only used half the beans in the meatloaf and served the rest on the side.
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15 users found this review helpful

Favorite Old Fashioned Gingerbread

Reviewed: Aug. 1, 2010
I saw Foodlover's review yesterday and then couldn't shake the desire to make gingerbread Others recommended increasing the amount of ginger, which I increased to 2 tsp., and I'm glad I did. I would add even more next time. The gingerbread is very moist, and it rises well. I recommend it!
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3 users found this review helpful
Photo by Mallinda

Pork with Peach and Black Bean Salsa

Reviewed: Aug. 1, 2010
My husband was more enthusiastic about this than anything I've made in a long time. I was determined to make the cornmeal work, and I believe the solution is to make sure your oil is very hot when you first add the coated meat, and not to turn it until there is a good, golden color to the down side. Continue to turn and brown the meat until all sides are browned. This gives a crisp coating that won't fall off and get mushy, as some reviewers have complained about. I used medium salsa, but think it would be better with hot. I also added the whole can of beans and don't think it was too much. (And besides, what was I going to do with half a can of black beans?) Initially I added a little more beer, bean liquid, and peach syrup, but as it continued to cook and thicken, I just periodically added a little water. The pork was wonderfully tender, and the combination of flavors was unusual and good.
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32 users found this review helpful

Bacon Waffles

Reviewed: Jul. 25, 2010
I made these for dinner last night and we both thought it was a nice change from regular waffles. A bit more fuss than the ones I usually make, but worth it occasionally. Although there are only two of us, I made the full recipe so I could freeze the rest for eating later--a nice bonus.
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6 users found this review helpful

Polenta with Spicy Sausage-Veggie Sauce

Reviewed: Jun. 15, 2010
Man, was this delicious! I used spicy turkey sausage, an orange pepper, and larger quantities of all the vegetables than it called for, but I don't think any of those changes substantially affected the dish. While I don't think the polenta added much to the dish, the sauce was wonderful and would be delicious over pasta too.
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2 users found this review helpful

Triple Berry Crisp

Reviewed: May 10, 2010
This "crisp" didn't crisp for me, even after baking it for longer than directed. The next day it was soggy. Even though I increased the amount of fruit, to me there was still a disproportionate amount of the oat mixture. I wouldn't make it again.
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1 user found this review helpful

Awesome Red Wine Pot Roast

Reviewed: May 10, 2010
This is an excellent pot roast. The meat is moist and tender, and while the herbs enhance the flavor, they don't dominate it. As others have, I used beef broth instead of water. My carrots needed more time than the potatoes, and in the future I would add them earlier. Red potatoes were a nice change to my usual pot roast too. This is a keeper.
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11 users found this review helpful
Photo by Mallinda

Pierogi (Polish Dumplings)

Reviewed: Apr. 25, 2010
My review is only for the dough, since I used a different filling for the pierogies. The dough was much too sticky, and I needed almost another cup of flour before it was of a consistency that could be handled. After boiling the pierogies, I browned them in butter and olive oil, which gave them a nice crispy texture where they touched the pan, but kept a softer texture on the rest of them. I topped the pierogies with some onion sauteed in butter, and a little crumbled crisp bacon. They were delicious!
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3 users found this review helpful

Juicy Lucy Burgers

Reviewed: Apr. 19, 2010
I liked the idea of putting the cheese inside the burgers; makes them neater! Instead of the garlic salt and black pepper, I used Montreal Steak Seasoning. We both liked these and would make them again, but next time I want to try them with pepper jack.
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20 users found this review helpful

Eggplant Parmesan II

Reviewed: Apr. 14, 2010
I liked that the eggplant was baked and not fried, however, mine took a lot longer to start to brown than 5 minutes on a side. Overall it satisfied my desire to make eggplant parmesan, but I didn't think it was anything outstanding.
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Photo by Mallinda

Apricot Braids

Reviewed: Mar. 29, 2010
I made these for a church bake sale and wound up keeping one of them for myself. They were so pretty I HAD to have a taste! The dough was very easy to work with, and although I had some concern about my braiding technique, they turned out to be very pretty. The flavor of the dough and the filling is excellent, although after reading some of the reviews I did use only 1 cup of brown sugar in the filling and I thought it was fine. To make preparation easier, I would consider using canned pie filling in the future. I added some almond extract to the glaze. Both the ones I took to the bake sale were sold immediately.
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Beef and Irish Stout Stew

Reviewed: Mar. 29, 2010
The flavor of the stout is very strong, making for an unusual taste for beef stew. The meat was wonderfully tender, and it makes a nice gravy. Bottom line is that although it was good, I prefer regular beef stew.
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Photo by Mallinda

Irish Champ

Reviewed: Mar. 29, 2010
I thought it was only okay. I guess I prefer my mashed potatoes plain.
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Italian-Style Quinoa-Stuffed Sole

Reviewed: Mar. 15, 2010
We felt that this needed some more flavor--perhaps some onion or onion powder in the filling, and more Parmesan. Nevertheless, it was a decent fish dish, and certainly healthy. I was unable to get sole and used cod.
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3 users found this review helpful

Quinoa with Sweet Potato and Mushrooms

Reviewed: Mar. 11, 2010
This was my first time making quinoa and I thought this was a pretty good dish. Eating quinoa is kind of like eating brown rice. I used a little less cayenne than called for and added just a dash of cinnamon. It's a nice combination of sweet, savory and spicy--definitely an interesting and out of the ordinary combo.
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19 users found this review helpful

Spinach and Carrot Quiche

Reviewed: Feb. 16, 2010
This wasn't very good. It makes a very shallow quiche, and since the recipe doesn't call for any milk, the filling is fairly stiff. The bottom crust doesn't bake in the time required to set the filling. The taste is only okay. I wouldn't make it again.
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Blueberry Breakfast Sauce

Reviewed: Feb. 10, 2010
I made this to serve over Creamy Lemon-Blueberry Dessert. I thought the consistency was just right--not too thick, not too thin. I can see making this in the future to serve with pancakes. Good stuff!
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Displaying results 61-80 (of 471) reviews
 
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