MANTABIROSTRIS Recipe Reviews (Pg. 1) - Allrecipes.com (1088708)

Mrs. Sigg's Snickerdoodles

Reviewed: Apr. 30, 2012

I had old cream of tartar and new baking soda and these came out wonderfully. I didn't have a problem with sticky dough and I did increase the white sugar to tbsp's rather than tsp's as per some of the reviews. I mixed the dry ingredients before adding them to the wet. I reduced the temp to 380 because my oven gets a little hot. Baked for 9 mins until they looked cracked but wet and took them off the sheet within a minute of them coming out of the oven. Crispy on the outside, chewy on the inside. Excellent.

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2 users found this review helpful

Chocolate Chip Banana Muffins

Reviewed: Dec. 18, 2010

Woooow...the first batch of mini muffins just came out of the oven and they're wonderful! I used French vanilla yoplait light yogurt since I didn't have plain, and they are sooo moist and banana-y and chocolatey! Awesome.

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8 users found this review helpful

Double Layer Pumpkin Cheesecake

Reviewed: Oct. 28, 2010

I followed SOUTHERNBELLE's recommendations and added the sour cream, another block of cream cheese and more cinnamon and nutmeg. I did not have any cloves and I forgot the spiced rum. I used a 9 inch springform pan, made my own graham crust and baked it in a water bath. It came out AWESOME. It tasted like something I'd get at the Cheesecake Factory and if it were a little taller it would have looked like it too. I'll use that recipe from now on for cheesecake and just adjust the flavors accordingly.

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5 users found this review helpful

Satiny Chocolate Glaze

Reviewed: Mar. 29, 2009

Excellent look and consistency. Stiffens perfectly without being too hard, still very edible. REALLY great for dipping cupcakes into, it coats them so nicely and holds anything you might put on top, i.e. fruit, sprinkles, etc. Try it with the Too Much Chocolate Cake recipe in either cake or cupcake form. Wonderful. It also stores very well.

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4 users found this review helpful

Too Much Chocolate Cake

Reviewed: Mar. 27, 2009

Excellent, easy recipe. I reduced the oil to two-thirds or so. I agree with the mini-chip idea, they do stay suspended better. I made these in cupcake form and they came out wonderfully chocolatey and moist, no problem. I made the Satiny Chocolate Glaze as suggested by a few reviewers and dipped each cupcake in it to coat the top. Then I sliced up strawberries and topped each one with a whole sliced strawberry or a few blueberries or raspberries. The glaze stiffened up nicely but didn't harden so they were still easy to eat but the berries held fast. Beautiful and delicious. Thanks for the recipe!

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3 users found this review helpful

Chocolate Earthquake Cake II

Reviewed: Nov. 21, 2008

I agree with the person who said get rid of the picture associated with the recipe--it looks NOTHING like it. I followed the recipe exactly and thought it was pretty odd as I was assembling it (maybe the coconut and pecans float to the top?) but it literally looked like an earthquake hit it when it came out. It ran over the sides of the pan and the cream cheese/sugar mixture was very soft while the cake was fully cooked. I felt like I had to cook it longer because of this weird disparity. It tastes okay (my boyfriend loves it for some reason) but the coconut and pecans on the bottom and too brown and I feel like it's too sweet overall. Seriously, that picture isn't even close to the real thing.

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3 users found this review helpful

Cream Cheese Tart Shells

Reviewed: Nov. 21, 2008

The shell tasted great but I don't recommend using them for uncooked filling-i.e. baking the shell then filling it with something. It soaked up the moisture of the filling and became quite soggy. So just follow the recipe and they come out with a wonderful flavor!

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3 users found this review helpful

Baked Lemon Chicken with Mushroom Sauce

Reviewed: Nov. 21, 2008

Very tasty, very easy to make. I made it before my husband left for work and we had enough time to eat together. Like another reviewer, I'd double or at least increase the sauce--I made mine with four boneless breasts instead of six and it was just enough. Very good flavor and as I said, very easy to make. I used low sodium chicken broth since I find refular to be way too salty.

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1 user found this review helpful

Guacamole

Reviewed: Oct. 1, 2008

Ohhhhhhh yeah. I only had one big avocado so I kind of eyeballed some of the ingredients after scaling the recipe down to 2 servings but woooooowwwww.....that's excellent stuff. I also reduced the salt-just a pinch. The chips I had are salty enough. I imagine you'd want it with flour tortilla chips, though. I used dried cilantro and it worked just fine.

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2 users found this review helpful

Guinness® Corned Beef

Reviewed: Sep. 2, 2008

SOOOOOO good. Seriously. And simple! I made two, one with just cabbage and one with everything else plus cabbage (onions, potatoes, carrots). The beer infuses the veggies and the meat in the most sinful way, it's amazing. Add the second bottle halfway through cooking and it's so juicy, flaky, meaty...I am in love with this recipe. Non-stout (dark beer) drinkers beware though, it tastes of stout. So, if you really, really don't like stout, don't try it. Use the silly little seasoning packet that comes with the brisket. But seriously...soooooo good. I made the "Amazing Irish Soda Bread" recipe from this site as well and it complemented it wonderfully. Both recipes are very easy and it makes your living space smell great while you relax, waiting for dinner to finish cooking itself.

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Scalloped Potatoes and Onions

Reviewed: Sep. 2, 2008

Yummy, easy recipe. I don't normally like onions but they were great in this recipe, they didn't overpower at all. Can't recall if the recipe calls for it but I add some paprika to the top of the dish near the end and it adds a nice flavor to it.

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1 user found this review helpful

Blueberry Sauce

Reviewed: Sep. 2, 2008

Wonderful, warm sauce! Not too sweet and not too tart. Tasted great with pancakes. Can't figure out what to do with the rest of it...makes a lot! Very good recipe and super-easy.

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2 users found this review helpful

Vanilla Kifli

Reviewed: Sep. 2, 2008

These were wonderful and easy! Little mouthfuls of vanilla-cookie-awesomeness. I dipped them in dark chocolate and didn't have any vanilla sugar but used regular granulated sugar. That worked great and they tasted wonderful! Great recipe.

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4 users found this review helpful

Streusel Topped Blueberry Muffins

Reviewed: Sep. 2, 2008

Made excellent mini-muffins, just be sure not to overfill the cups. Nice, light flavor with a crispy top. Loved them.

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2 users found this review helpful

Mini Cheesecakes

Reviewed: Jun. 10, 2008

Made these for a bake sale--very easy and good taste. Not a really great "cheesecake" taste but close enough in a tiny, portable mini-cheesecake that it was a big hit. Used graham cracker crumbs and butter, pressed a small amount into the bottom of mini baking cups and filled with the mixture. Then topped with a spoonful of cherry or blueberry pie filling.

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1 user found this review helpful

Amazingly Easy Irish Soda Bread

Reviewed: Jun. 10, 2008

Excellent soda bread! I made it with Corned Beef and Cabbage from this site and it was a perfect accompaniment. Slightly sweet, just moist enough. Great recipe.

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2 users found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Jun. 10, 2008

Wow...this came out so good. Very moist, great flavor. Made it exactly as the recipe said. My husband is from Puerto Rico and grew up eating cornbread with coffee rather than with a meal later in the day. He loves this recipe! I sent some with him when he went to visit his family and they loved it, too! Not too sweet, just right.

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The Whole Jar of Peanut Butter Cookies

Reviewed: Feb. 16, 2007

Very rich, great flavor. Undercook them, definitely, by a few minutes. They came out moist and chewy with a wonderful peanut-butter flavor. This is my new PB cookie recipe.

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1 user found this review helpful

Glazed Apple Cream Pie

Reviewed: Feb. 16, 2007

Great flavor and texture--someone said it tasted like those little pies you buy at the supermarket with Snoopy on them. I think that's mainly due to the glaze. Yummy!

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1 user found this review helpful

Grilled Salmon I

Reviewed: Feb. 16, 2007

Very good marinade, it gave the salmon a wonderful flavor that wasn't overpowering. I kept it in the marinade for a little over two hours, skin side down. I used a 1.5 lb fillet and kept it whole until after it was cooked. Also, I don't have a grill so I baked it in tinfoil on a cookie sheet for 15 minutes or so at 400 degrees. Paired with the Baked Asparagus with Balsamic Butter sauce, it was wonderful.

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6 users found this review helpful