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

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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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177 users found this review helpful

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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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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2 users 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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3 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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3 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

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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3 users found this review helpful

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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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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3 users 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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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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2 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

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
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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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
Photo by MANTABIROSTRIS

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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Award Winning Soft Chocolate Chip Cookies

Reviewed: Jun. 14, 2012
I've made these several times, usually halving the recipe, and they are wonderful, soft cookies that come out. They stay soft, too, which is SO nice. I loved the Best, Big, Soft, Chewy recipe until I found this one. The Best one made an excellent cookie for the first day but after a day they became crumbly and not as good. These ones keep their flavor and texture, probably due to the pudding mix. Just follow the directions and you can't go wrong. My oven bakes them perfectly at 10-11 minutes.
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Roasted Brussels Sprouts

Reviewed: Sep. 28, 2013
Awesome. Easy to make, better when halved and roasted with flat side down. Definitely keep in the little leaves that fall off, they get nice and crispy.
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Fluffy Pancakes

Reviewed: Sep. 28, 2013
Excellent flavor. Taste like buttermilk pancakes. The batter doesn't save for more than a few hours, though. I've tried. :D Add cinnamon or finely chopped pecans for a treat. Ooo, or chocolate chips! The batter is nice and thick so they don't fall and burn. Good stuff.
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2 users found this review helpful

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