MAMATAREDDY Recipe Reviews (Pg. 1) - Allrecipes.com (1537047)

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Caramel Apple Pie II

Reviewed: Mar. 12, 2014
This is an outstanding recipe. It really is like eating chopped up caramel apples in a pie. A bit labor-intensive but worth all the trouble in the end. I even make this with my 5th-8th graders in the after-school culinary program where I teach. Delicious with a scoop of ice cream on top!
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Buttery Soft Pretzels

Reviewed: Mar. 12, 2014
Requires more water than indicated, and honestly, I can't find where the butter is in this recipe for it to be called "buttery." Not in ingredient list, not in directions. Just mentioned by reviewers and in the description. Weird. So I add about 4 tablespoons to the dough and another 1/4-1/3 cup of water. They do come out quite delicious, soft, and chewy with these additions.
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Butterscotch Pudding I

Reviewed: Dec. 7, 2009
This one's just OK. It tastes starchy and perhaps has too much cornstarch in it. I would increase the egg count by at least one and reduce the cornstarch to see if it'll set the same. People enjoyed it though (I used it in a trifle with devil's food cake chunks, butterscotch chips, and walnuts), and it made a pretty presentation against the dark chocolate cake in the bowl.
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English Muffin Bread

Reviewed: Oct. 17, 2009
I make this bread regularly, and there couldn't be a more perfect toasting bread. It's like having an English muffin in loaf form. It's a huge hit among my family, and I regularly bake and mail this bread with homemade jams to extended family all over the country. Even with two-day shipping time, it's still perfect for toasting when they receive it. A good all-purpose breakfast and sandwich bread to have around the house all the time.
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Vegetable Lo Mein

Reviewed: Oct. 17, 2009
My friend made this for a huge catering event she coordinated and cooked for, and I helped her with, and the dish was a huge hit with guests and the catering staff. Everybody was fighting over who could take the leftovers home. I felt the recipe was perfect, but a few people said they'd cut back on the honey, so perhaps it's sweet for some. It's a perfect dish for lunch and leftovers!
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Buttermilk-Battered Calamari

Reviewed: Oct. 31, 2004
Very restaurant-like, although it is hard to keep the batter on during the frying process. A deep fryer (roto-fryer or fry daddy) might help with that.
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Artichoke & Spinach Dip Restaurant Style

Reviewed: Oct. 28, 2004
Simply outstanding! I have been looking for a true "restaurant style" spinach and artichoke dip for ages, and this beats them all hands down. You can lighten it up a bit successfully by using the 1/3 less fat cream cheese, part-skim mozzerella, and artichoke hearts packed in water instead of oil. Just make sure you add maybe 2 tsp. to 1 tblsp. italian seasoning or maybe 1 tsp. Mrs. Dash to make up for some of the flavor lost when you reduce fat. But it's still good, I promise!
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Reuben Hot Dish

Reviewed: Jun. 13, 2003
I used turkey pastrami and reduced fat cream soup, and it still tasted great. I even used homemade rye bread! You have to be a fan of sauerkraut though, b/c the tanginess can be overwhelming, but I love a good reuben sandwich, so I'm not afraid. It makes a ton though, so be prepared for the leftovers!
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