Mandy14 Recipe Reviews (Pg. 1) - Allrecipes.com (16240747)

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Mexican Lasagna Lite

Reviewed: Nov. 29, 2012
Used shredded slow cooker pork loin--delish!
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44 users found this review helpful

Chef John's Twice-Baked Potatoes

Reviewed: Mar. 27, 2013
This was my first time making twice-baked potatoes, and they came out truly delicious. I remember in Chef John's video for this recipe that he said he hoped people would experiment and do their own take on the perfect twice-baked potato, so I did. :) My own version of this will be quite different from this, but first of all, I took his advice and chose very round potatoes for baking. I added sour cream, shredded cheddar cheese, butter, and a little paprika, salt, and pepper. I feel like this is a base model for whatever kind of potatoes you want to have. It was fun to experiment. My husband and I scarfed these down with 57 Sauce. (I know, completely unlike this recipe, but I'm taking Chef John's advice and that's my excuse.) These looked really classy, too. Will make again and again! Thanks, Chef!
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10 users found this review helpful

Chef John's Red Velvet Cupcakes

Reviewed: Oct. 15, 2013
Delicious! Beautiful red color. I didn't have any buttermilk, so I used 3/4 C milk and 3/4 t lemon juice and let stand for 10 minutes to make sour milk. These were a tad--just a tad--dry to me. Hence, the four stars. But (huzzah!) I got more than just a dozen cupcakes out of this recipe. I made 1 dozen regular sized cupcakes and another half dozen mini cupcakes. So, not many over the mark, but just enough to make us extra happy. :) Great recipe! It's scrumptious.
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8 users found this review helpful

Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever.

Reviewed: Mar. 21, 2013
Here's a BIG tip if you're NOT using a cake mix: follow whatever baking temperature that goes with the cake. I used the Better Homes & Gardens yellow cake recipe, and at first, I baked the cupcakes at 350 degrees, like this recipe stipulates. They came out underdone. When I baked them at 375 (as the BH&G recipe said) for 18 minutes, they came out PERFECT. Delicious, fluffy, gooey, perfect. This recipe is A LOT of work, since I also made my own cookie dough, but it's worth it. Great idea, great recipe---thanks!!
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7 users found this review helpful

Broccoli Rice Casserole

Reviewed: Apr. 16, 2013
This was quite good. I think what would have made it better was to add crushed butter crackers on the top and baked it that way. Also, to make it vegetarian, I think I will add a can of cream of celery soup instead of chicken. I didn't add celery, so that might be a good way to get it in there, regardless. Nice recipe! Hubby went back for seconds. :)
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5 users found this review helpful

Pizza Casserole

Reviewed: Aug. 19, 2013
Oh my goodness: sooo tasty! I added 1/3 lb of hot italian sausage, a few shakes of pizza seasoning to the skillet (beef/sausage/peppers/onions) mix, and layered it: skillet mix, pepperoni, cheese, skillet mix, cheese, pepperoni. I think the secret is the sauce: Used Exquisite Pizza Sauce from this website (doubled). Oo la la! Everything else stayed the same. So good. I can't wait to have the leftovers. :)
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4 users found this review helpful

Buttercream Icing

Reviewed: Apr. 9, 2012
Wonderful vanilla buttercream flavor! Made this on a marble cake, and my in-laws loved it! I used all butter, as a previous review had suggested, and I was not disappointed. Only qualm: this didn't make a whole lot of frosting. I had to add four more tablespoons of butter and about 2/3 C of confectioner's sugar to get just enough, and even with the addition, it barely covered the whole cake with its three layers. Next time, I will add a third more to this recipe, or even another half, to get all the icing I need.
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4 users found this review helpful

Pumpkin Cream Cheese Muffins

Reviewed: May 30, 2011
I made these on a whim and OH MY GOSH! I have people asking me for both the recipe and more muffins every time. My fiance LOVES these. One note: Make sure to put a legitimate crater inside the center of the muffin for the cream cheese--didn't do it one time and the muffins were significantly altered.
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4 users found this review helpful

Banana Crumb Muffins

Reviewed: Sep. 13, 2014
These are delicious. Added 1 tsp vanilla extract, 1/2 tsp nutmeg, and 3/4 tsp cinnamon to the batter.
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3 users found this review helpful

Chef John's Mushroom Gravy

Reviewed: Feb. 17, 2014
Mmmm! I made this tonight to go over some mashed red potatoes. This was dashed good. Not as thick as some gravies, but the potatoes just soaked this up. Followed to the letter and it's a keeper!
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3 users found this review helpful

Turkey Cheeseburger Meatloaf

Reviewed: Aug. 24, 2013
This yummy meatloaf is a definite home-run! I used organic ground beef, (because the beastly grocery store was out of ground turkey, yet again), regular ole pork bacon, and It. breadcrumbs. Otherwise, I followed this recipe to the letter. Next time, I think I'll add some more cheese and saute the onions. Very good, very creative recipe. Thanks! Also, you can make this recipe entirely versatile to what you like on your cheeseburger: Mushroom Swiss burger? Add swiss cheese instead of cheddar, saute mushrooms and either chop them up and put them in the meatloaf, or serve hot on top. My point: use any cheese, any condiments, anything you want. I might swap out the barbecue sauce for ketchup and b. sugar next time, but who knows. :)
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3 users found this review helpful

Nana's Zucchini Quiche

Reviewed: Mar. 11, 2013
Very tasty. However, it was a bit runny. Next time, I'll reduce the half-and-half to 1/2 C, not 3/4 C. (Actually I used milk, and the taste was excellent.) I think that'll solve the problem perfectly. I also shredded the zucchini, since it was a lot faster to do than slicing it. Another change for next time: 2 med zucchinis instead of the 3 used. I added steamed broccoli and spinach, which added some lovely green to the quiche. Yum!
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3 users found this review helpful

No Bake Chocolate Oat Bars

Reviewed: Feb. 22, 2013
These are quite good. I used 3/4 C peanut butter, and that balanced the chocolate perfectly. I think next time I won't add so many oats: 3 Cs seems like a lot and I didn't end up using them all. I'll scale it back to 2 1/2 Cs or else up the butter to 1 and 1/2 sticks. Yum! We really enjoyed this. (The picture sold me on making this.) :)
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3 users found this review helpful

Potato and Shiitake Mushroom Gratin

Reviewed: Oct. 27, 2012
This was delish! My husband and I both went back for seconds. A few changes: I scaled the recipe to four servings. I didn't have rosemary and thyme, per se, so I added about 2 teaspoons of Italian seasoning: rosemary, thyme, sage, marjoram, oregano, and savory. That was a good decision. I read that some cooks were having difficulties getting this to cook through in an hour and a half. Well. I cut my potatoes very thin, like some were translucent kind of thin. If some slices were thicker, I arranged them on the edges of the pan since they'll get baked more there. I also used a very shallow and wide casserole pan, which let it bake through in 1 hr 15 mins. I used 1 C heavy cream and 1/3 C milk, (my hubs and I are young and reasonably thin, still ;) ). I added three cloves of garlic. Great decision! We really, really enjoyed this--and we'll be making it again. :) Oh, and one comment: this doesn't have great eye-appeal, but it's delectable just the same!
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3 users found this review helpful

Golden Egg Loaves (or Braids)

Reviewed: May 1, 2014
I was seriously salivating when I smelled this baking in the oven. This is a fantastic, versatile bread! I didn't have any wheat gluten, so I simply had to do without. I also ran out of honey after about 4 T, so I left as-is, and the bread was divine. If you're like me and don't have a stand mixer with a dough hook, don't fret. I mixed all this up very successfully with a hand mixer and then kneaded on a lightly floured surface. What the directions don't tell you is to remove the bread from the pans immediately after baking. I learned from another bread recipe that allowing the bread to sit in the pans can likely form mold on the bottom of the loaf down the road. Allow the bread to cool completely on a wire rack, and then bag it up. I kept one loaf out and froze the other. I can't wait to have a grilled cheese with this bread! Great recipe!!
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2 users found this review helpful

Boston Baked Beans

Reviewed: Apr. 21, 2014
Followed the recipe to the letter. I was going to do what one reviewer did and put it in the crock pot for 20 hours, but to have for dinner, I'd have had to start it at like 2 a.m. Not happening. These were full of flavor, had the right texture, and were, overall, quite good. My mom especially liked them. :)
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2 users found this review helpful

Lori's White Bread Cake

Reviewed: Jan. 18, 2014
At first, I tried the batter and thought, "this is way too sweet," but then it baked up beautifully. I made 24 cupcakes and about 18 minis. 30 minutes for the regular sized at 325. A very delicious cake! I am so glad I tried it, despite being a little hesitant to because of the name of this recipe. :)
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2 users found this review helpful

Snickerdoodle Cake I

Reviewed: May 2, 2013
This tastes just like a snickerdoodle cookie! I, too, added 1/2 t of cinnamon and vanilla extract to the batter. Glad I did, since I made buttercream frosting to go with this, not the sugar-cinnamon topping. Also, made cupcakes: 350 degrees for 19 minutes and 15 minutes for mini cupcakes. Thanks for the recipe! Update: I used Buttercream Frosting II from this site and followed it to the letter, but added 1 t of cinnamon. Wow! Made this cupcake stand out even more.
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2 users found this review helpful

Cajun Style Baked Sweet Potato

Reviewed: Apr. 24, 2013
Someone had reviewed that her sweet-potato-hating family couldn't tell these were sweet potatoes. . . Well, mine could. Doused with ketchup, they were eaten. I think if I made these are regular Russet potatoes, they'd have been scarfed down with relish. I think these could be reminiscent of Five Guy's cajun fries, so these could make a very good side for burgers some evening. Thanks!
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2 users found this review helpful

Salsa Chicken Rice Casserole

Reviewed: Apr. 24, 2013
My husband said, "This is killer." I don't get that reaction with every casserole. :) I made a few changes: 1) I omitted the cream of chicken soup (kinda grosses me out) and substituted a can of creamed corn for it, (slightly drained). 2) I added a diced red pepper, which added flavor, color and nutrition. 3) I used one large bone-in, skin-on chicken breast, broiled in water for 40 minutes (any less, and it won't be cooked through) and shredded that, then added it to some leftover taco-seasoned shredded pork loin and black beans mixture. 4) Ate it with Fritos sprinkled on top. Made altogether, this was spicy, flavorful, and a "killer" keeper. :) Thanks for the recipe!
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2 users found this review helpful

Displaying results 1-20 (of 145) reviews
 
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