Mallinda Recipe Reviews (Pg. 1) - Allrecipes.com (1072498)

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American Frittata

Reviewed: Jul. 12, 2003
After reading the other reviews I decided to use only two potatoes and add some cooked broccoli. I also made sure to add plenty of pepper so it wouldn't be too bland, and I used sharp Cheddar cheese. I was very pleased with how it turned out. I slid it out of the frying pan onto a round pizza pan and cut it with a pizza cutter. It was easy enough to make, tasted very good, and since there are only two of us, there's enough left for tomorrow. I would make this again.
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184 users found this review helpful

Spinach and Orzo Salad

Reviewed: Jun. 17, 2005
This was eaten enthusiastically by the people at a pot luck dinner. Because of time constraints I had to make it the day before. I thought it would allow the flavors to blend, but I wouldn't recommend it since the pasta, cheese and onion all absorbed the dressing and turned brownish from the balsamic vinegar. But it tasted great and the appearance didn't stop anyone from eating it!
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181 users found this review helpful
Photo by Mallinda

Irish Potato Candy

Reviewed: Mar. 16, 2005
These are so cute! I surrounded a plate of Irish Soda Bread with them. I had to explain what they were, since they do look a little odd, but once the group knew what they were they dove right in until they were gone. The taste is different and good, and they are a great touch for St. Patrick's Day. I would recommend chilling the mixture for about five minutes before forming the potatoes, then chilling them again for a few minutes before rolling them in the cinnamon. They keep their irregular potato shape better that way.
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155 users found this review helpful
Photo by Mallinda

Russian Tea Cakes III

Reviewed: Dec. 16, 2007
I've made these every year for Christmas ever since I was a teenager. They are so delicious and look beautiful on a cookie tray. My suggestions are that you will need more powdered sugar than stated. Put a few of the hot cookies at a time into a paper bag with the sugar in, shake gently to coat, remove and set aside on a rack to cool. The first coating with sugar will get soft from the heat, then when they are completely cooled, coat again and the sugar will adhere to the first coating making the outside nice and white.
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141 users found this review helpful

Libby's® Pumpkin Roll with Cream Cheese Filling

Reviewed: Nov. 16, 2005
Everyone loved this and it was gone in a flash, leaving everyone wanting more. I would suggest softening the cream cheese and butter but not letting them come to room temperature. The filling needs to be soft enough to spread, but not so soft that it squishes when you roll the cake.
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117 users found this review helpful
Photo by Mallinda

Cream Cheese Christmas Cookies

Reviewed: Dec. 15, 2007
Excellent cookie! It's a lot of trouble, but I developed a system that seemed to work for me. I put the parcels of dough in the freezer for a while, then was able to better shape them into round rather than square logs. I kept them in the freezer for a while longer and rolled them in the colored sugar. That also helped to round them. I returned them to the freezer for a while longer, then just brought out enough to cut for one cookie sheet. They were easy to slice, pretty much retained their shape, and didn't stick to the knife blade. While one sheet was in the oven I prepared the next one, and by the time it was ready to go into the oven, the dough was soft enough that I could easily tweak the shape if necessary. I used chopped pecans on top, and they added a wonderful toasted nut flavor. I used purchased colored sugar because I wanted the large crystals. One thing I noticed that no other reviewer seems to have mentioned is that the sugar caramelized a little and added an extra dimension of flavor and crunch. Definitely a good addition to any Christmas cookie tray.
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113 users found this review helpful

Tart Lemon Triangles

Reviewed: Apr. 16, 2006
I like to have something lemon for dessert on Easter, and since I don't do meringue well I decided to try this in place of lemon meringue pie. I expected something more like a pie, which this is not. However, my review is based on the actual product, not my expectations. I thought the taste of the lemon was excellent--nice and tart. Unlike some other reviewers, I didn't find the crust to be crumbly. I think the secret is cutting the butter in well and pressing the crumbs down firmly to form the crust. I thought the crust was a little too sweet. Personally, I don't think the lemon layer is thick enough in relation to the crust, and if I made this again I might double the filling amount.
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112 users found this review helpful
Photo by Mallinda

Simple Beef Short Ribs

Reviewed: Jul. 27, 2008
This is a good basic recipe that's not hard to make. The short ribs came out really tender. I didn't do it, but you probably could make a good gravy from the broth to serve on mashed potatoes.
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100 users found this review helpful

Slow Cooker Green Beans, Ham and Potatoes

Reviewed: Jun. 2, 2005
My mother made a variation of this when I was growing up, and I've made it for many years myself. However, this is better than she and I made. I could not bring myself to add garlic, and I used ham rather than ham hocks. Put it all in the slow cooker for 12 hours and it was wonderful. It's my new recipe.
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70 users found this review helpful

Corn Dog Muffins

Reviewed: Sep. 13, 2006
These were a fun dinner. I suggest cutting the hot dogs into smaller sized pieces for better distribution in the muffins. I couldn't bring myself to add the brown sugar since the brand of corn muffin mix I use is already pretty sweet. My husband liked them with mustard, I preferred them plain. Some pepper jack cheese in the batter might liven them up a bit.
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62 users found this review helpful

Brownie Biscotti

Reviewed: Dec. 4, 2005
You have to remember that these are biscotti, not gooey chocolate cookies or brownies, and they will not be as sweet or soft as cookies or brownies. They're easy to make, shape and cut, and have an understated chocolate taste. I thought the egg wash gave the tops a nice smooth, shiny appearance and would not leave it off. However, at least for my oven, the timing is off, and on the second baking the bottoms were starting to burn after only 10 minutes. Perhaps the second baking requires a lower temperature to harden the biscotti without burning them.
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60 users found this review helpful
Photo by Mallinda

Cornbread Salad I

Reviewed: Oct. 25, 2004
It sounds really strange, but this is a great salad. I've made it twice. The first time I followed the recipe exactly, and I thought the mayonnaise taste was too strong. The second time I reduced the mayonnaise to one cup and found that to be just fine. There was enough dressing, even with that reduction. I also took some other reviewers suggestion and just mixed everything together. I was taking it to a parish picnic and thought it would be easier that way. I would probably do that again in the future. Some reviewers said they thought it was better the second day, but I did not. I thought it was a little too moist, probably because the juice from the tomatoes was released. I highly recommend this for a different and tasty salad.
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56 users found this review helpful

Basic British Scones

Reviewed: Apr. 30, 2002
These were quick and easy to make. I had planned to add some blueberries, but when I saw the dough was pretty dense I was afraid they would get all broken up if I tried to mix them in. I also decided to cut the scones into triangles. I wasn't sure how much the scones would spread as they baked, and since they hardly spread at all, my triangles were too small. BUT, they tasted great in spite of all this and I would definitely make them again.
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55 users found this review helpful

Chocolate Chip Crispies

Reviewed: Jul. 17, 2004
Neither the recipe itself nor the reviewers comments indicate what's supposed to happen to the chocolate chips. Since the name of the recipe says "Chocolate Chip" I thought the chips would remain intact. The first time I made this, the chips all melted. The second time I decided to try something different and did not add the chips with the cereal. I took about half of the cereal mixture, patted it into the pan and allowed it to cool for a while. Then I sprinkled the chocolate chips (actually, more like a cup and a half) over the cereal mixture and topped it with the remaining cereal mixture. The chips melted a bit, but the chocolate remained in a layer in the middle of the bars. Either way, these are delicious, and easy to make for a quick treat. I took them for a snack after a meeting last night and everyone commented on how good they were. At one point someone asked if I'd noticed that everyone was eating them and ignoring the other snacks. A winner.
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52 users found this review helpful

Chile Relleno Casserole

Reviewed: Dec. 5, 2005
Loved it!! I usually try to follow a recipe closely on the first try, but I did make some changes to this based on other reviews. I added about 1/3 packet of taco seasoning to the meat, and some pepper jack cheese to the casserole. This may not be authentic Mexican, and may not taste exactly like chili rellenos, but it's darn good and I will be making it again!
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50 users found this review helpful

Scrapple

Reviewed: Nov. 3, 2005
I grew up in scrapple country, so when I saw a review of this I HAD to try it. It's a pretty good approximation of scrapple, although it is not as spicy and has a sweetness to it that I've never tasted in scrapple. We never put syrup on our scrapple--only ketchup.
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42 users found this review helpful

My Mom's Roasted Peanuts

Reviewed: Dec. 29, 2004
Someone mistakenly gave us a bag of raw peanuts that he thought were roasted. What to do with nasty, raw peanuts? Allrecipes to the rescue! My peanuts only took about 13 minutes to roast. Warm, fresh roasted peanuts--yum! I might even consider deliberately buying raw peanuts in the future.
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41 users found this review helpful
Photo by Mallinda

Resurrection Rolls

Reviewed: Mar. 17, 2007
Having read that other reviewers had difficulty with the marshmallow leaking out, I pinched and sealed mine so that NOTHING could get through the dough. Wrong! Some marshmallow seeped out of every one of them, some more than others. (It's not really a problem since you want the inside to be hollow anyway. When I make them again for Easter, I will take the advice of some of the other reviewers and use two pieces of crescent roll for each. The dough actually isn't very thick with one, so I don't think it would be too much. I will also leave out the sugar and just roll the marshmallows in butter then cinnamon. The marshmallows alone would make the rolls sweet enough. Good recipe, and a fun thing to try.
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36 users found this review helpful
Photo by Mallinda

Frozen Pineapple 'Ice Cream' Sandwich

Reviewed: Jun. 11, 2007
Everyone seemed to like these. I think if I were to make them again I'd add another small can of crushed pineapple for a stronger pineapple flavor. I liked biting into the little chunks of frozen pineapple. For 18 sandwiches, the filling is more like 3/4" thick. I would suggest going with the thicker filling rather than making more sandwiches with the recommended amount of filling. One taster suggested rolling the edges in coconut or toasted coconut for a more tropical flavor. They are a little time consuming to fill, but if you're not going to eat them all at once, it's probably worth it to have a stock of them in your freezer ready to eat.
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Ground Beef Wellington

Reviewed: Feb. 17, 2008
These turned out to be better than I thought they would be. I didn't find them to be bland at all; in fact I thought both the meat and the sauce were very flavorful. I had more mushrooms in the sauce than it calls for because I didn't know how many mushrooms would equal 1/2 cup. I probably had close to a cup. The meat wasn't dry at all, and in fact was quite moist. The only thing I think I would do differently if I made these again would be to use refrigerated pie crusts instead of the crescent rolls. The rolls were a little soft and I think the pie crust would be more like the crust on authentic Beef Wellington.
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34 users found this review helpful

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