MANDT2 Recipe Reviews (Pg. 4) - Allrecipes.com (1080636)

cook's profile

MANDT2

Reviews

Photos

Menus

 
View All Reviews Learn more

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.
Was this review helpful? [ YES ]
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.
Was this review helpful? [ YES ]
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!
Was this review helpful? [ YES ]
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!
Was this review helpful? [ YES ]
0 users found this review helpful

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!
Was this review helpful? [ YES ]
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.
Was this review helpful? [ YES ]
1 user found this review helpful

Baked Asparagus with Balsamic Butter Sauce

Reviewed: Nov. 24, 2006
Oven roasting gave the asparagus a wonderful flavor, and the valsamic/soy dressing was perfect with it. Be aware that oven roasting times will vary, depending on the thickness of your asparagus.
Was this review helpful? [ YES ]
1 user found this review helpful

Apple Pie by Grandma Ople

Reviewed: Nov. 9, 2006
This was super good, but I like it best with the sauce inside the crust, rather than on top. It makes the pie look better, too.
Was this review helpful? [ YES ]
0 users found this review helpful

World's Best Lasagna

Reviewed: Nov. 9, 2006
This was very good. It didn't fit in my 9 x 13 pan, but worked out fine by placing part of the ingredients in a loaf pan. Caution: skip the tablespoon of salt! (Have you EVER heard of a recipe that calls for a full tablespoon?) Between the cheeses and the canned tomato products, no additional salt was needed. This recipe would easily be a base for your favorite additions: spinach, mushrooms, zucchini, etc. Other reviewers were absolutely correct: plan to make this the day before serving. It makes all the difference in the blending of flavors and incredible taste. I served this with homemade cheese bread and a crisp green salad.
Was this review helpful? [ YES ]
811 users found this review helpful

Apple Crisp II

Reviewed: Oct. 15, 2006
I'm giving this a 3 star rating, only because the type of apples used have a big impact on the outcome. I used gala apples, but still was not impressed with the results. As other reviewers noted, it definitely does NOT need water. I also felt that the amount of sugar called for, to be mixed in with the apples made it a little too sweet. However, my biggest concern was that it lacked that "WOW" factor. If I were to make it again, I'd add a pinch of salt to the apples, decrease the quantity of white sugar, and try adding more spices (cinnamon and nutmeg; possibly allspice), and grated orange or lemon zest. Or perhaps some dried cranberries. I'd leave the topping exactly as called for. That part was good, and the quantity was perfect; no need to double it, as some reviewers suggested.
Was this review helpful? [ YES ]
5 users found this review helpful

Baklava

Reviewed: Sep. 10, 2006
Really great! I used toasted walnuts and added ¼ teaspoon cloves to the nut mixture. The lemon zest was added to the sauce before cooking, and the vanilla was added afterwards, so that it wouldn't evaporate. The end result was baklava that tastes MUCH better than the packaged ones sold in the stores. Several tips: Don't apply the butter too heavily, or you will run out before you get to the top sheets. Make sure you simmer, not boil, the sauce, or you won't have enough of that to adequately saturate the baked layers of phyllo. Use a measuring spoon to distribute the chopped nuts over the layers, so you have just the right amount. Pre-toasting the nuts really improves the flavor. Lastly, it is extremely important to keep the layers of phyllo covered with a damp (not wet) cloth, so it is still pliable enough to work with. I had absolutely none of the problems expressed by some of the other reviewers. I had just the right amount of nuts, and the syrup was not too sweet. In fact, it was less sweet than the store-bought. I was so glad the recipe mentioned that these should not be stored covered, as it will cause them to become sticky. I just loosely covered with a sheet of wax paper, and they didn't weep. Thank you for mentioning that, and for sharing this terrific recipe.
Was this review helpful? [ YES ]
14 users found this review helpful

Strawberry Angel Food Dessert

Reviewed: Sep. 9, 2006
I made this once for an office potluck, and now am asked to bring it every time (sigh…). I followed the suggestions of other reviewers by decreasing the sugar to 3/4 cup. Also, made my own glaze with the following ingredients: cook 5 minutes 1 qt. Sliced berries, 1 cup sugar, 3 Tb cornstarch, and 1 Tb lime juice, add a little orange juice if glaze is too thick. Please note, the quart of strawberries used for the glaze is separate from the quart used for the topping. Once the glaze was prepared and had cooled, I stirred in the other quart of sliced fresh strawberries. Many compliments of how great tasting the fresh strawberries were, and quite a few comparisons to really good strawberry shortcake. Once strawberry season had passed, I made this recipe with only frozen berries. It still tasted good, but lacked the beautiful bright red color and texture of fresh strawberries. I’ve made this with angel food cake, with pound cake, and with yellow cake. I prefer the yellow cake. Next time, I plan to divide the yellow cake batter between a 9 x 13 inch pan and an 8 inch square pan, so that there is enough room in the pans to layer on the toppings without crumbling up the cake. It will look better when served. The crumbled cake was a little messy.
Was this review helpful? [ YES ]
543 users found this review helpful

Apple Bundt Cake

Reviewed: Aug. 28, 2006
Very good cake, although by the time I incorporated the suggestions of other reviewers and added a few changes of my own, I'd have to say the recipe was the BASE. Substituted 50% brown sugar for the white and 50% applesauce for the oil. Added extra cinnamon, nutmeg, and allspice. Didn't have plain orange juice, so used a mango-peach blend. Also added extra apples and a ripe banana that I needed to use up. Used toasted pecans, instead of walnuts. The cake turned out great!
Was this review helpful? [ YES ]
2 users found this review helpful

Blueberry Buckle

Reviewed: Jun. 25, 2006
Wow!!! This was absolutely fabulous. After reading other reviews, I substituted brown sugar for the white in both the cake and the topping. Also decreased the flour to 3/4 cup, and added 3/4 tsp. vanilla to the cake batter. This is now my very favorite "bluberry recipe". I cannot wait for the second round of berries on my two bushes, so that I can make this again. Mmmm-mmmm-mmmm!!!
Was this review helpful? [ YES ]
1 user found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Jun. 4, 2006
This chicken was falling-off-the-bone moist and tender. Great blend of flavors with the spices. Highly recommended recipe.
Was this review helpful? [ YES ]
0 users found this review helpful

Pineapple Upside-Down Cake V

Reviewed: Jun. 3, 2006
Very tasty, without being overly sweet. I simplified and slightly modified the recipe: Butter was increased to 1/2 cup. I placed it in an ungreased 9x13 pan, and let it melt in the oven while the oven was heating. Then, sprinkled the brown sugar, coconut, and a 20 oz can of drained crushed pineapple, and the drained marischino cherries over the melted butter. (I didn't use the sliced pineapple). When mixing the cake mix, I added 1/2 tsp. coconut extract, along with the pineapple juice. The baking time was a bit longer, due to pan size... about 35 minutes. The coconut extract flavor didn't "jump out", but gave the cake a nice, fresh, (not from a mix) taste. I'll definitely make this again.
Was this review helpful? [ YES ]
87 users found this review helpful

Easy Paella

Reviewed: Apr. 1, 2006
This had fantastic flavor the first day, but the paprika seemed to take on a bitter under-taste the 2nd day.
Was this review helpful? [ YES ]
1 user found this review helpful

Chocolate Mint Candies Cookies

Reviewed: Dec. 19, 2005
Oh, yum! These cookies are so tasty. After reading other reviews about them being "lumpy", I decided to roll them into three "slice and bake" logs, once the dough had become chilled enough to be easily handled. It made preparation very easy, and created a uniform looking cookie. I was "snowbound" the day I made them, so used some brown and white thin mints that I had on hand. It wasn't as colorful as the Andes mints, but still looked fine, and tasted great. The finished cookie has a crackle finish, like gingerbread cookies, and a slight chewiness, like a good brownie. My son's first comment was "they taste like the Girl Scout cookies!" These will be a regular part of my annual Christmas cookie tray. Thank you for listing them.
Was this review helpful? [ YES ]
7 users found this review helpful

Neapolitan Cookies I

Reviewed: Dec. 19, 2005
Very good, and great presentation. Instead of a pink layer, I used green food coloring and added drained chopped marischino cherries to that green layer.
Was this review helpful? [ YES ]
0 users found this review helpful

Butternut Squash Soup

Reviewed: Dec. 6, 2005
This was very good. I followed the suggestion of other reviewers, and pre-baked the squash. After sauteeing the onions, I added the boullion cubes, seasonings, and only one cup of water to the pan, then added only one package of non-fat cream cheese, to warm. Then, I pureed it in the food processor, and returned to the pan. The pre-baked squash was pureed in the food processor, with the remaining 2 cups of water, then also added to the pan to warm. Be sure not to boil the mixture after the cream cheese is added, or it will separate. This is a lovely, rich tasting soup, with very little fat, if you reduce the butter and use fat-free cream cheese. Yum!
Was this review helpful? [ YES ]
1 user found this review helpful

Displaying results 61-80 (of 147) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States