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

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Sweet Potato Pie I

Reviewed: Nov. 15, 2006
I've made this a few times and the recipient always loves it. One suggestion--don't store the boiled sweet potatoes in the fridge when you don't have time to make the pie right then...it separates a bit and makes the pie grainier than it needs to be. It's much smoother when the directions are followed and it's mixed right after boiling and peeling. :)
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3638 users found this review helpful

Twice Baked Potatoes II

Reviewed: Jan. 20, 2001
These potatoes are great, and so yummy. The only drawback is time, but I cut that by microwaving the potatoes instead of using the oven for the first round of cooking. Soooo good!
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170 users found this review helpful

German Chocolate Cake III

Reviewed: May 18, 2003
Wonderful, and fairly easy to make, if a little time consuming. Worth it, though. I haven't actually tasted it yet, as I made it for a friend's birthday, but it looks great and the crumbly bits that fell off while I was transferring the cakes to the plate were nummy. The frosting came out to a pretty good consistency, especially if you chill it. I doubled the frosting recipe, too. If you make more than the original amount of frosting, keep in mind you'll need a good half hour in front of the stove to get it to thicken. I kept it at medium-low to medium to speed it up a bit, but I didn't want to burn it either. All in all, gorgeous cake, tastes great!
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39 users found this review helpful

Banana Bread II

Reviewed: Nov. 6, 2002
Great banana flavor, easy to make. I've made it more than once and everyone loves it. Hard to overcook, too, which is always a plus.
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34 users found this review helpful

Emma's Belgian Waffles

Reviewed: Jun. 17, 2002
made them for a breakfast at work, fixed the batter before leaving for work and by the time we started making them (with my handy waffle iron) the 40 minutes you're supposed to wait was up. it worked out great, tasted great, everyone was very pleased. i added cinnamon and a dash of nutmeg for flavor. great recipe!
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28 users found this review helpful

Drunk Dogs

Reviewed: Jan. 26, 2001
These are great little appetizers. I use a bit more whisky and brown sugar, with the same amount of ketchup and you can taste the different flavors a bit better.
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28 users found this review helpful

Spring Cleaning Cookies

Reviewed: Mar. 15, 2001
I just made these after I saw the recipe, because I had a bunch of ingredients that needed to be used too. I overcooked the first sheet full, but I tasted one of those and they were pretty tasty even over-browned. A very good balance of flavors, and very easy to make. It helps to have a stand mixer that you can throw everything into instead of breaking your arm mixing it all yourself. Great cookies, Lisa!
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27 users found this review helpful

Cheesecake Topped Brownies

Reviewed: Aug. 26, 2001
I've made this recipe a couple of times so far and I'm about to make it again today...it's great. So easy, so good. Some things I'd like to mention--I never had the layers separate like some others have posted, but that may be due to chilling them before eating them. I love them cold, especially with the frosting. Also, I agree that using the dark and fudgy brownie mix keeps it together better, and tastes better. Ms. Gervasi, if you made up this recipe all by yourself, you're one smart cookie. P.S.--of course it's "not a cheesecake, not a brownie"...it's both! That's the point..;)
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23 users found this review helpful

Black Bean Lasagna I

Reviewed: Jul. 22, 2003
Awesome vegetarian dish, and I'm a meat eater! I accidentally bought one can of black bean soup and one can of regular, and it still came out wonderfully. I also added some oregano, basil and garlic powder (I was out of minced garlic) to the cheese mixture, and the spices were subtle but tasty. I think if you add spices, this dish is great.
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19 users found this review helpful

Chicken Pot Pie I

Reviewed: Mar. 4, 2001
Awesome. I love this pot pie, it's so quick so good, and so easy. Gotta add some spices to it, though. Then it's perfect.
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17 users found this review helpful

Grandma's Slow Cooker Vegetarian Chili

Reviewed: May 3, 2002
Pretty good, great veggies. I left out the celery because my brother doesn't like it and used those cornbread-bread crackers to scoop it with...yummy!
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10 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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9 users 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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8 users found this review helpful

Brownie Caramel Pecan Bars

Reviewed: Jan. 6, 2003
These brownies were soooooo good!! It's my favorite scratch brownie recipe, by far, and the caramel and nut topping was phenomenal. I made them for someone at work as a thank you for working for me and everyone she shared them with loved them. They were pretty easy, too. I used 35 caramels instead of 25 and a tiny bit more butter and milk...really tiny. I just like my caramel gooey, I guess, it came out great, very smooth. A keeper, definitely!!
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8 users found this review helpful
Photo by MANTABIROSTRIS

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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6 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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5 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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5 users found this review helpful

Cinnamon Chocolate Pudding

Reviewed: May 18, 2003
Soooooooo easy, sooooooooo yummy. I love the cinnamon flavor with the chocolate. I've always related cooked pudding to the ones my aunt used to make with the skin and grossness and I never liked them. But this comes out so rich and flavorful, and strangely enough, no skin, really. Make the effort and don't leave out the toasted coconut, it's worth it for the taste it adds.
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5 users found this review helpful

Grasshopper Mint Pie

Reviewed: May 3, 2002
Darn good--I made it for a birthday party at the last minute and now the birthday girl is using it for her friends' birthday party...and so on...EDIT: I suggest adding a few drops of mint extract to this pie when mixing the ingredients. It adds a nice minty kick to the taste that the cookies just don't achieve. The texture of the cookies, the cream cheese mixture and the added mint make it anything but bland.
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5 users found this review helpful
Photo by MANTABIROSTRIS

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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4 users found this review helpful

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