MANDT2 Recipe Reviews (Pg. 1) - (1080636)

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Connie's Zucchini "Crab" Cakes

Reviewed: Sep. 12, 2001
Update: I made a double batch of these (to freeze for later use), and baked them on a lightly oiled baking sheet. 400 degree oven, turning once after 12 - 15 minutes then baking an additional 12-15 minutes. The results were great. Less oil absorbed than with pan frying, and the "crab" cakes came out crispy and golden, with a lot less mess and work. I've also made this with the commercial Italian Bread Crumbs. The flavor was out of this world! Outstanding! These make a wonderful vegetarian dinner when served with sliced tomatoes (topped with a dab of mayo) and fresh corn on the cob. These were so good that I make them at least once a week during the summer. I followed the suggestions of others, by lightly salting and draining the shredded zucchini before combining with the other ingrediants. The butter gives it a rich decadent taste!
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1488 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.
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816 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.
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546 users 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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504 users found this review helpful

Baby Back Ribs

Reviewed: Sep. 3, 2002
These ribs really got my guests' attention when they literally fell off the bone, as they were served! I ensured their tenderness by removing the tough, clear membrane from the underside of the ribs. Then I lightly seasoned the underside with a rub, and used the Blackberry BBQ Sauce recipe (from this site) for the top of the ribs. As the recipe said, they were marinated overnight, then slow cooked in foil. Fantastic! The three elements for tender ribs: (1)remove the membrane prior to cooking; (2)marinade with a lemon or vinegar acidic base (found in the ketchup in this recipe); (3)slow cook... voila! perfect ribs every time! Thanks for sharing the recipe.
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202 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.
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87 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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73 users found this review helpful


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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59 users found this review helpful

Tiramisu Cheesecake

Reviewed: Sep. 3, 2002
We made this recipe for my son's traditional "birthday cheesecake". I followed the suggestion of other reviewers, by increasing the liquor. One thing we found, was that the cheesecake needs a full 24 hours to reach its peak. We served it after 15 hours, and the crust was still gummy. After 24 hours, it was perfect. Thanks for sharing
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57 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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50 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

Teriyaki Marinade

Reviewed: Nov. 17, 2002
At last... a replacement for those expensive store-bought sauces! Like other reviewers, I thickened with corn starch. It makes a lot, so I only used a small amount of the (unthickened) sauce to marinate chicken, then added the rest (with cornstarch mixed in) to the stir fry, just before it was done. Then simmered a minute, or two, to thicken and remove the corn starch taste. Yummy; thanks!
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37 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

Mexican Baked Fish

Reviewed: Oct. 8, 2002
This was so good, and so simple. Like other reviewers, I used boneless chicken tenderloins instead of fish. I used Safeway's Select Mild Southwest Style salsa, crushed Doritos corn chips, and medium cheddar. Low Fat sour cream and avacados were used for the topping. My company loved it, and the tiny portion of leftovers (from doubling the recipe!) was as good, or better the next day. This recipe is definitely a keeper.
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27 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

Chicken Stroganoff I

Reviewed: Oct. 14, 2002
This was very tasty. I cut the fat by stirring 4 tablespoons of the leftover seasoned flour into the pan, before adding the soup/mushroom mixture. Instead of cream, I used canned skim milk. I also cut the chicken into bite-sized pieces. I used Kitchen Bouquet brand browning sauce, and served this dish with No-Yolks noodles and green beans. With the leftovers, I stirred the stroganoff and noodles together, to keep the noodles from drying out and sticking together. There was quite a bit of seasoned flour left over, so I think you could safely make this recipe with only 3/4 the quantity of flour. Next time, I may try a dash of Worchester sauce, too...
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23 users found this review helpful

Caramel Apple Cranberry Pie

Reviewed: Dec. 21, 2011
Absolutely outstanding! I discovered I was out of dried cranberries, so used 1-1/4 c. chopped frozen cranberries. I increased the brown sugar by an extra 2 tablespoons to compensate for the extra tartness. Other than that, no changes. This recipe is a real keeper!
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15 users 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


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.
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15 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

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