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

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Aussie Chicken

Reviewed: Jan. 2, 2001
Great... almost a "10". Preparation time can be cut by making sauce, slicing mushrooms, shredding cheese, cooking bacon, and seasoning chicken ahead of time. This dish is good enough for company, or special occasions!
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3 users 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.
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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.
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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!
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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!!!
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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.
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0 users 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.
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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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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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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

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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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

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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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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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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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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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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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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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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Carly's Salmon En Papillote (In Paper)

Reviewed: Sep. 4, 2014
I made this with a big handful of chopped fresh spinach under each piece of salmon, instead of using asparagus. For seasoning, I used Johnny's seasoning salt. I baked it at 350 degrees for 20 minutes, as directed and it turned out perfect. The lemon was really good with the salmon and spinach. For a side dish, I briefly sauteed spiralized zucchini, caramelized onions, sliced mushrooms, and Adobo seasoning. I also served fresh cantaloupe cubes. It was a quick and tasty company dinner with a minimum of fuss and practically no cleanup.
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