MANDT2 Recipe Reviews (Pg. 5) - Allrecipes.com (1080636)

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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.
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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.
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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!
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1 user found this review helpful

Mom's Pumpkin Pie

Reviewed: Nov. 26, 2005
Perfect! I was looking for a custardy, as opposed to dense, pumpkin pie, with exactly the right amount of seasonings, and this was it. If any of you remember the pumpkin pies made by the Plush Pippin restaurant chain, this is very similar. Instead of cream, I used canned non-fat milk. This will definitely be replacing the Libby's pumpkin pie recipe that always left me dreaming of a more custard-like recipe. Yum!
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Pumpkin Roll I

Reviewed: Nov. 11, 2005
Oddly enough, this tasted best after two days. I don't understand the concept of putting powdered sugar on the damp dish towels, as it kind of dissolved, and made the roll a little sweet, for my taste. My guests enjoyed this, it was easy to make, and looked nice, but the flavor wasn't a "wow".
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5 users found this review helpful

Brie and Cranberry Pizza

Reviewed: Nov. 11, 2005
Like other reviewers, I substituted seedless berry jam for the cranberry sauce. I took this to a potluck, and everyone loved them. Next time, I'll try using puff pastry or phyllo dough for a crispier crust.
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1 user found this review helpful

Crispy Cucumbers and Tomatoes in Dill Dressing

Reviewed: Jul. 10, 2005
Very tasty, colorful, and simple to make. I used balsamic vinegar, simply because we enjoy the taste. Good recipe!
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0 users found this review helpful

Portobello Sandwiches

Reviewed: Jul. 5, 2005
Oh wow!!! This was SO GOOD! I followed the recipe exactly, but did add a little basil, and melted provolone cheese over the grilled mushrooms. (Ideas taken from another portobello burger recipe on this site). This was even better than a beef hamburger. We will definitely make it again and again and again and....
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3 users found this review helpful

Chocolate Bar Pie I

Reviewed: May 30, 2005
This recipe was quick and easy to make, but only rated a 8 on a scale of 1 to 10. A bit too sweet, and too fluffy. Perhaps it is personal preferences, but recipes with pudding mix or cream cheese or a cooked custard base seem to have a better (more substantial) texture and something to counteract the sweetness. (Logically, I should have known this recipe would be very sweet: candy, marshmellows, and whipping cream...).
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2 users found this review helpful

Rice A Roni™ Salad

Reviewed: May 24, 2005
This recipe was easy enough to fix, but did not have enough visual appeal or taste pizaaz to be sampled by very many people at a potluck. I added mandarin oranges the 2nd day (pineapple tidbits would also have worked) and it both looked and tasted better, although it was still probably only an "8" on a scale of 1 to 10, with 10 being the highest. A helpful hint: Brown the chicken until done in the same pan that you will use for the Rice-a-Roni. It provides added flavor to the dish and simplifies cleanup.
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14 users found this review helpful

Rhubarb Strawberry Crunch

Reviewed: Apr. 24, 2005
This had wonderful flavor, and the topping was perfect. I only had half the rhubarb called for, so made up the difference by adding sliced apples. Yum!
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3 users found this review helpful

Sweet and Sour Pork III

Reviewed: Apr. 13, 2005
Yum!
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0 users found this review helpful

A-Number-1 Banana Cake

Reviewed: Jan. 17, 2005
This is a five star recipe, but only if you let it sit overnight. By day two, you will have a wonderfully moist and flavorful banana cake, lighter in texture than traditional banana bread. It also keeps very well; still nice and moist after 4 days.
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1 user found this review helpful

Moore's Cranberry Gelatin Salad

Reviewed: Jan. 14, 2005
Absolutely outstanding! This is a wonderful side dish to compliment chicken, turkey, or pork. Yum!
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2 users found this review helpful

Baked Pork Spring Rolls

Reviewed: Jan. 9, 2005
This was very tasty, and definitely easy to make. The rolls were wonderfully crispy, like the traditional fried rolls, but without the fuss of frying. The only thing that kept this from receiving a 5 star rating was the filling; it was very good, but not quite excellent. Still, until I find just the right filling, I will definitely be making these again. And, this is absolutely the best way to cook the Spring Rolls; easy, lower fat, and terrific texture!
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Heartwarming Chili

Reviewed: Nov. 13, 2004
This was a very good recipe. For the recipe, we used 1# of spicy turkey Italian sausage (lower fat), then added a handful of sliced mushrooms. The mushrooms were browned with the onion and sausage, as well as minced fresh garlic. We didn't add the garlic salt, since we had used fresh, and didn't want the added salt. Green peppers were too $$$, so we skipped them, and didn't miss it at all. Yum!
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Swedish Nuts II

Reviewed: Jan. 8, 2004
I made this with toasted mixed nuts, and it was very, very good. The vanilla was a good touch. It was ALMOST as good as a recipe given to me many years ago, by a friend. I'll submit it in the future, in the hopes it will be accepted by the Allrecipes staff. Thanks for sharing this recipe!
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1 user found this review helpful

Baked Pork Chops I

Reviewed: Jan. 8, 2004
This was a terrific recipe. I didn't have wine, so used left over sparkling cider. Apple juice also would have worked. To cut calories, I trimmed all visible fat from the chops before cooking, and used low-fat cream of mushroom soup. Rather than mixing the sauce ingredients in a bowl, I mixed them in the pan used to brown the chops. This increased the flavor by incorporating the browned bits and pan juices. The only thing I'd do differently in the future would be to double the sauce ingredients. This was just so great that we would have happily used twice the gravy. Thanks, so much, for sharing!
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2 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Dec. 25, 2003
Absolutely perfect. I substituted chopped pecans for about 1/3 of the graham crackers in the crust, and pre-baked the crust for about 10 minutes to ensure a toasted nutty flavor and crispy crust. I baked the cheesecake with a broiler pan full of hot water on the rack underneath. Also shortened the baking time. The center was jiggly after 50 minutes, so I turned off the oven and cracked the door at that point. The cheesecake cooled in the oven for a couple of hours, and came out perfect: no cracks, and a delicious creamy texture.
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1 user found this review helpful

Vietnamese Fresh Spring Rolls

Reviewed: Oct. 31, 2003
This was so similar to a cooking class recipe that I lost that I just had to try it. I simplified the recipe by mixing the softened rice noodles with fish sauce (for flavor), and omitting the basil and mint. I added grated fresh carrots to the rolls for extra color and flavor. One of the tips I learned in the cooking class was to layer the ingredients for color and a good presentation. On the bottom end of the softened wrapper, place a leaf of lettuce, cut into two pieces, so that it lies flat. Top with shredded carrots, then rice noodles, then cilantro leaves. Just above this stack of ingredients, lay the split shrimp in a line. By doing this, the shrimp will be visible through the transparent wrapper, when the rolls are served. Diagonally slice off the uneven ends of the roll, and make a diagonal cut through the roll, dividing it into two pieces. By doing this, the beautiful green, orange, and white fillings are displayed. I served my rolls with a peanut dipping sauce. It was very, very good! The next day, I mixed the leftover rice noodles with fish sauce, shredded carrots, cooked shrimp, cilantro, peanut sauce, and chopped lettuce for a tasty and easy cold main dish.
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523 users found this review helpful

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