MANDT2 Recipe Reviews (Pg. 6) - Allrecipes.com (1080636)

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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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535 users found this review helpful

My Crab Cakes

Reviewed: Oct. 31, 2003
Wow!!! I took a chance and made this recipe with fresh Dungeness crab (a real budget splurge, but worth every penny). It was fantastic! I didn't have quite as much dried mustard on hand as I thought, so used a little yellow mustard, along with the last of the dried. I simplified the preparation by chopping the green onion in the food processor with the crackers. It eliminated the slicing and frying step, as well as cutting back a little on the fat content. I was concerned about the cayanne pepper being too spicy, so only used 1/4 tsp. It was perfect for us. This recipe is a real "keeper"!
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39 users found this review helpful

Marbled Pumpkin Cheesecake

Reviewed: Oct. 31, 2003
I made this for a Halloween potluck, and it was fantastic. I did make a few revisions. Because it was for a "Scary Food" themed potluck, I served it with 3 or 4 white and brown Chocolate Mice (recipe on this site) on top and sprinkled a few chocolate sprinkles around them for mouse droppings. The decorations and the wonderful taste and texture of the cheesecake were terrific! I lightly toasted the chopped nuts, before adding them to the crust. For the filling, I used 1/2 non-fat cream cheese, and 1/2 regular cream cheese. During the baking, I followed the suggestions of the AllRecipes staff and other reviewers by putting a pan of boiling water under the cheesecake, and turning off the heat and leaving the cheesecake in the oven to cool, once it was only jiggly in the center 4 or 5 inches. It kept it from cracking, and the cheesecake had a WONDERFUL creamy texture. Thanks for sharing!
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2 users found this review helpful

Chocolate Mice

Reviewed: Oct. 31, 2003
I made these to top the "Marbled Pumpkin Cheesecake" recipe for a Halloween potluck. It was a huge success! Following the suggestion of another reviewer, I used caramels for the tails; each caramel square made 5 or 6 tails. (What a great idea)! For the eyes, I used dots of ornamental frosting: White for the brown mice, and red for the white mice. ***A word or caution: the eyes and tails won't stick after you cover the mice with powdered sugar or cookie crumbs. Apply them first, or leave the bottom uncoated, so that you can attach the tails that way and wipe or scrape away enough coating for the eyese to stick!*** I also sprinkled a few chocolate sprinkles on the top of the cheesecake, for mouse droppings. It was perfect for Halloween. I am SO GLAD I found this recipe on this site!
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4 users found this review helpful

Salmon and Spinach Fettuccine

Reviewed: Sep. 26, 2003
Loved this recipe! We are cutting back the bad fats from our diets, so there were some modifications... all successful: I used 2 Tablespoons butter, rather than 4. For milk, I used 1% milk... canned non-fat milk would have been good, too. For the Parmesan cheese, I used the non-fat kind that is sold in a shaker can. I used leftover poached salmon (skin removed), rather than smoked. And, I was out of fresh spinach, so thawed a box of frozen chopped spinach and used it. This tasted so rich, with a wonderful blend of flavors. It is easy to eat low fat foods, when they taste this great! Thanks for sharing the recipe Shane.
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77 users found this review helpful

Salsa De Tomatillo

Reviewed: Sep. 14, 2003
This was so good, and incredibly easy! We had it on both tacos and chili rellanos. The tomatillos give it a wonderful fresh citrus taste taste. Much lighter and fresher tasting than the commercial tomato-based salsas. Low cal / low fat, too! Thanks for sharing!
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9 users found this review helpful

Caramel Apple Pork Chops

Reviewed: Aug. 21, 2003
These had very good flavor, and I'd definitely make them again. Almost, but not quite, excellent.
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2 users found this review helpful

Adrienne's Cucumber Salad

Reviewed: Aug. 21, 2003
Perfect! Kind of like the freshest, most wonderful sweet pickle imaginable. I wouldn't change a thing!
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0 users found this review helpful

Leslie's Strawberry Breakfast Chops

Reviewed: Aug. 21, 2003
This was a wonderful blend of flavors. I think chicken would be good cooked this way, too. However, next time I'll probably replace the cayenne pepper with either a few drops of tabasco, or some chili powder. The lingering burn of the cayenne pepper was almost too firey for us.
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0 users found this review helpful

Microwave Corn on the Cob

Reviewed: Jul. 12, 2003
This was very quick and easy. However, I missed the sweet, fresh from the garden taste I get from steaming my corn in water with a slightly rounded teaspoon of sugar added. The second time, I dipped the paper towel in a very light sugar water mix, before wrapping and microwaving the corn. The results were wonderful!
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5 users found this review helpful

Focaccia Bread

Reviewed: Jul. 12, 2003
This was really good. Much better than the commercial focaccia breads. I added fresh herbs from the garden (parsley, sage, rosemary and... basil) to the yeast during the final stages of my bread machine's mixing cycle. I also used fresh garlic, rather than dried. I used the baked bread with another terrific recipe on this site, Grilled Mediterranean Vegetable Sandwich. Next time, I'm going to add a couple tablespoons of flax seed meal to the bread dough. It helps reduce built up cholesterol in the blood vessels.
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3 users found this review helpful

Grilled Mediterranean Vegetable Sandwich

Reviewed: Jul. 12, 2003
This was SO GOOD!!! I used Terri McCarroll's "Focaccia Bread" recipe (from this site). I added fresh herbs (garlic, parsley, sage, oregano, basil, and rosemary) to the bread dough. For the grilled veggies I used a sliced Portabello mushroom, fresh green pepper, Walla Walla sweet onions, and some frozen red and yellow pepper slices. The eggplant and mushroom were oven roasted, as described in the recipe, except that I used an olive oil spray (quicker and easier than brushing with oil). The sliced onion and pepper were quickly stir fried in a non-stick pan, also lightly coated with an olive oil spray. I used low-fat mayo, to round out this healthy and delicious sandwich. (I was skeptical about whether I'd like grilled eggplant, but found it was fabulous). Give this sandwich a try, and it will make a believer of you, too!
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51 users found this review helpful

Fruit Pizza with White Chocolate

Reviewed: Jun. 28, 2003
This was very well liked at an office potluck! I reduced the fat by using Neufchatel instead of cream cheese and replacing the 4 Tablespoons cream with a scant 1 tablespoon of 1% milk. I was out of pineapple juice, so made the glaze with orange juice. Also added 1 tsp. vanilla and the grated rind of one orange to the crust. Next time, I plan to try a shortbread cookie recipe for the crust, as the crust was a little sweeter than I cared for. (Everyone else LOVED the crust, as it was). For the fruit, I used kiwis, strawberries, oranges and bananas (dipped in lemon juice to prevent them from turning brown). I laid the fruit in diagonal stripes, and it looked like a colorful Mexican blanket... beautiful!
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25 users found this review helpful

Stuffed Pork Chops I

Reviewed: Apr. 10, 2003
Although this recipe rated 5 stars for ease of preparation, the taste was only 3 stars. Recipes using canned cream of (anything) soup just never taste as good as recipes made with fresh ingredients. Based on all the terrific reviews, I was hoping this would be the exception. :-(
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4 users found this review helpful

Best Brownies

Reviewed: Mar. 22, 2003
These are absolutely fabulous. They are the moist, chewy type of brownie, as opposed to the cake-like brownie. I followed the recipe exactly, then topped them with chopped toasted pecans, immediately after spreading on the frosting. So quick and easy; less than 45 minutes time from when I printed the recipes, to taking my first appreciative bite! Thanks for sharing. We'll be making these again and again!
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3 users found this review helpful

Pesto

Reviewed: Jan. 15, 2003
Who doesn't love pesto? This is a very good basic recipe. I used toasted pine nuts, for extra flavor, and omitted the parsley. I also added pepper. Freshly grated parmesan is SO MUCH BETTER than the dry canned stuff. I made several batches of this, when the basil was in season, and froze several portions to use later (in pasta, on fish or chicken, on pizza, etc.) Thanks for sharing this GOOD recipe!
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64 users found this review helpful

Prime Rib

Reviewed: Jan. 15, 2003
I was skeptical about the mustard, but it gave the roast a wonderful, subtle flavor... this recipe is definitely a keeper. Super easy to assemble and bake, too! Thanks for sharing.
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8 users found this review helpful

Golden Rum Cake

Reviewed: Jan. 15, 2003
Very good... this cake also keeps well, without drying out. I loved the suggestion to glaze it by pouring half the glaze in the bundt pan, and re-inserting the freshly baked cake... yo-ho-ho, and a bottle of rum!!!
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2 users found this review helpful

Deep Dish Layered Salad

Reviewed: Jan. 15, 2003
This was an easy do-ahead salad. The curry powder was a nice change. Thanks for sharing.
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5 users found this review helpful

Jamie's Cranberry Spinach Salad

Reviewed: Jan. 15, 2003
This dressing was so wonderful, that I have made it twice. The second time was for a smoked salmon and spinach salad (with bacon, toasted almonds, and blue cheese crumbles). I substituted raspberry vinegarette for the regular vinegar. I took it to an office potluck, and was deluged with requests for the recipe. The almonds, fresh spinach, sesame and poppy seeds give this a wonderful fresh crunch. Jamie, thanks ... so much... for sharing this wonderful recipe.
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5 users found this review helpful

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