MANDT2 Recipe Reviews (Pg. 1) - Allrecipes.com (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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1521 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!
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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!
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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.
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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.
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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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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.
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16 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!
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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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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.
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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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7 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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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!
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7 users 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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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

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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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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