MANDT2 Recipe Reviews (Pg. 3) - Allrecipes.com (1080636)

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Garlic Prime Rib

Reviewed: Dec. 27, 2009
I really liked the results of starting at a high temp for a crispy brown crust, then lowering to 325 degrees for a moist, juicy roast. I made a couple small changes: substituted 1/4 c. dijon mustard for the oil, and cut the meat off the bone before cooking. I smeared the garlic/mustard/spices all over the meat, and set it back on the bones to bake. My 6 pound roast required the 20 minutes at 500 degrees, plus 12 minutes per pound at 325 degrees. The flavor was fabulous! I served it with 1 cup stiffly whipped cream plus 1/3 c. horseradish sauce. The leftover bones and drippings are going into the crockpot for a beef barley soup.
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2 users found this review helpful

Macaroni and Cheese with Caramelized Onions and Bacon

Reviewed: Nov. 25, 2009
This was THE BEST macaroni and cheese I've ever tasted! I cut back on the fat by draining and discarding the bacon grease, and using non-fat cream cheese and non-fat sour cream elsewhere in the recipe. When adding butter to the cooked pasta, I only used 2 tablespoons, instead of 4. In place of the milk, I used non-fat canned milk for a nice, creamy taste and texture. I've tried this with both medium and sharp cheddar cheese. I think the medium is best because it doesn't overpower the wonderful flavor of the asiago cheese. For the bacon, I put it into the freezer just long enough to firm it up then thinly sliced it before frying. Like many reviewers, I doubled the topping. Because the recipe takes awhile to make, I usually double the recipe, baking it in 2 9x13 inch pans plus an 8x8 inch pan. I chill it after baking, cut it into serving sized squares and pop it into individual freezer bags for a quick and easy treat. Pepper Bacon is wonderful in this recipe. My family loves this recipe. I'll be making it again and again. Thanks to the submitter!
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33 users found this review helpful

Creamed Chicken for Biscuits

Reviewed: Oct. 2, 2009
This was a hit with my family. Instead of the cream, I used non-fat half and half, although undiluted canned non-fat milk also would have worked. I added sauteed carrots, mushrooms, and onions. A handful of frozen peas were added shortly before serving. The 2nd time I made this I had unexpected company so I stirred this into cooked pasta and topped with a sprinkling of parmesean cheese and chopped cooked bacon. It was very tasty.
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1 user found this review helpful

Mandarin Chicken Pasta Salad

Reviewed: Sep. 12, 2009
This was delicious. The only thing I did differently was to stir some of the dressing into the chicken and let it marinate overnight before assembling the rest of the salad. It also helps to assemble everything but the spinach an hour, or two, ahead, to let the flavors blend.
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2 users found this review helpful

Summer Squash Casserole with Nuts

Reviewed: Jul. 6, 2009
This was really good, although I like it best without the nuts. I used sweet onions, and did not agree with the reviewer who said the onions should be cooked first. Perhaps it depends on how finely they are diced. I used a mix of red, green, and yellow peppers (purchased frozen from Trader Joe's). Although the sugar didn't hurt, this is just as good without it. A shake or two of Tabasco Sauce gives it a little punch. Yes, I'll definitely be making this again, throughout the summer. Yum!
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1 user found this review helpful

No Bake Peanut Butter Pie

Reviewed: Jan. 3, 2009
Easy to make. Attractive when the top is garnished with chopped peanut butter cups. However, several diners (including me) thought the pie was too sweet.
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0 users found this review helpful

Bacon Wrapped Barbeque Shrimp

Reviewed: Dec. 26, 2008
Oh my gosh! This is incredible! I misread the recipe and used Sweet Baby Ray's BBQ sauce on the shrimp. I had a bag of colossal (6" across!) butterflied shrimp that I thawed and shelled. Then, I added the shrimp and some of the BBQ sauce to the bag that the shrimp came in, closed it, and let it marinate overnight. Before cooking, I wrapped the shrimp in thick-sliced bacon, then cooked following the suggestions of another reviewer: I broiled them on each side (after lining the drip pan with foil) until the bacon was crispy. Then, turned off the oven, shut the door, and let it sit in the warm oven for another 5 minutes. Everything was perfectly cooked and the flavor was incredible. Everyone kept saying the shrimp tasted like lobster, which we all love. I will definitely make this recipe again, with the Baby Ray BBQ sauce as a marinade. If the shrimp are smaller, I'll use regular-sliced bacon, rather than thick-sliced. Thank you, for the wonderful recipe, and to the reviewer for the suggestion about broiling, then letting the shrimp finish in the warm oven. And, thank Heaven for the happy accident that led me to using BBQ sauce, rather than BBQ seasoning. On a scale of 1 - 10, this rates at the very top!
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1 user found this review helpful

Hearty Ham Pie

Reviewed: Dec. 4, 2008
Yum-O!!! The only thing I'd change is to add a pinch of nutmeg and pepper. The flavors of this pie are outstanding! I doubled the recipe and (due to necessity) substituted evaporated low-fat milk plus a half cup of fat-free sour cream, in place of the 16 ounces of cream that would have been required to make 2 pies. I will definitely be making this recipe again and again...
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11 users found this review helpful

Poppy Seed Bundt Cake III

Reviewed: Nov. 11, 2008
I'm sorry, but just didn't find anything special about this cake.
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4 users found this review helpful

Beef-Stuffed Squash

Reviewed: Oct. 7, 2008
The "meatloaf" portion of this was very flavorful, although I agree with other reviewers about doubling the quantity of the sauce. I love acorn squash with brown sugar and butter, but found it dry and tasteless with just the stuffing in this recipe. Other reviewers were also right about the cooking time needing to be extended, to fully cook the squash. In the future, I'd use the stuffing recipe to make a meatloaf, and then cook the acorn squash separately, with butter and brown sugar added to the squash as it neared completion.
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1 user found this review helpful

Simple Scones

Reviewed: Sep. 22, 2008
This is definitely a keeper. Using frozen butter made these unbelievable flakey, with a nice, crisp crust. I found the easiest way to incorporate the frozen butter was to dice it with a knife, then put it in the food processor with 1 cup of the flour until the pieces were slightly larger than pea-sized. Then, I added the other dry ingredients and quickly gave them a whirl, before stirring in the wet ingredients. (I used fat-free sour cream). I made 2 batches, borrowing from ideas submitted by others. One batch had fresh blueberries, lemon zest, nutmeg, vanilla and lemon extract in the scones, with a powdered sugar/lemon zest/lemon extract/non-fat cream glaze. The other batch had cinnamon and vanilla in the scones, and a powdered sugar/creme brulee creamer/maple extract glaze. I topped that one with glazed pecans. Both kinds were a "wow" at a potluck. I look forward to trying other variations.
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3 users found this review helpful

Zucchini Cake III

Reviewed: Sep. 18, 2008
Yum! The only thing I did differently was to decrease the sugar to 1-1/2 cups. Do yourself a favor by waiting until the next day to allow the flavors to fully blend throughout this wonderful cake. I took it to work the morning after making it, and it was gone like a flash!
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1 user found this review helpful

Shrimp Remoulade Galatoire's

Reviewed: May 30, 2008
Maybe it is just a matter of personal taste, but (although I liked the fresh ingredients)I felt the mustard flavor overwhelmed the shrimp. I think the tomato cocktail type sauces are a much better compliment to the mild flavor shrimp flavor.
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2 users found this review helpful

Raspberry Pain au Chocolat (Raspberry Chocolate Croissants)

Reviewed: Apr. 26, 2008
Loved the Nutella and raspberry jam, but felt the puff pastry overwhelmed the filling. This site has a recipe for crepes with Nutella and bananas, garnished with whipped cream and strawberries. I think I'll try that with some of the remaining Nutella.
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1 user found this review helpful

Shortbread Cookies IV

Reviewed: Mar. 9, 2008
This was super easy to make, and the finished shortbread bars looked great. They tasted very good, too. However, the rice flour resulted in a very subtle "grittiness" to the texture. Nothing overly objectionable, but I prefer a shortbread that just melts on the tongue without any grittiness. For those of you who are wondering where to buy rice flour, it is available in asian markets.
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15 users found this review helpful

Chocolate Cherry Chip Cake

Reviewed: Jan. 23, 2008
This made a very, very dense cake. It was much tastier on the 2nd day, so I'd advise making it a day ahead. It also keeps well. The chocolate flavor was nice and rich, and I personally did not feel the icing was needed. Because my personal preference is for lighter cakes, I probably will not make it again.
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1 user found this review helpful

Robin's Nests

Reviewed: Dec. 20, 2007
Wow! Every cookie platter should have at least one beautiful, colorful cookie, and this is it! The "nest" is a wonderful, buttery, crunchy shortbread-type cookie, not overly sweet. The eggs are the perfect counterpart; sweet little almond flavored morsels that melt in your mouth. I made the mistake of flattening my nests too much, because I wanted to have enough room for 3 eggs in each nest. They flattened and spread a little more while baking, so it would have been better to just make a ball, with a thumbprint-sized depression, like the recipe says. The eggs are easy to make, kind of like playing with clay, but do take time. Because they are sweet, it is better to make them small, and they will fit into the nests better that way, too. I baked the cookies first, then made the eggs while watching tv. Very easy, and fun, too. These will definitely be a staple on my Christmas, Easter, etc. cookie platters. It is not always easy to find something that both looks pretty and tastes good, but these fit the bill. Thank you, so much, for sharing the recipe!
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7 users found this review helpful

Chicken Tortilla Soup V

Reviewed: Nov. 6, 2007
This recipe was very tasty. My only change was to let it simmer for about an hour, simply because I had the time, and knew the flavors would just continue to blend and get better and better. Oh, also, I misread the recipe and only used half as much chicken as called for (2 breast HALVES, rather than 2 whole breasts), and that was plenty. Next time, I'll follow the suggestion of other reviewers and add a can of drained and rinsed black beans. I used Mission brand corn chips, and served the soup with hot corn bread. Yum!
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Spinach and Orzo Salad

Reviewed: Aug. 2, 2007
Wow! Be sure to let this salad chill for 8 hours before serving. It makes all the difference in the blending of flavors. My only changes were to add halved Kalmata olives and to toast the pine nuts. I was also a couple of tablespoons short on the balsamic vinegar, so I added garlic vinegar to make up the difference. This was really a wonderful dish!
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1 user found this review helpful

Creamy Lemon Cake

Reviewed: Jul. 18, 2007
I made this to take to the office, and everyone agreed that it was very good. There many compliments on how light and refreshing it was. I used the sugar-free lemon gelatin, reduced fat pudding, reduced fat cool whip, canned evaporated low fat milk, and Pillsbury extra moist lemon cake mix. I will definitely make this again. It is perfect for summer.
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1 user found this review helpful

Displaying results 41-60 (of 141) reviews
 
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