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

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Oven-Roasted Asparagus

Reviewed: Feb. 22, 2013
Delicious! I used Italian dressing instead of oil and the seasonings, which was very easy to do. I added large slivers of sweet onion. Yum! Baked at 435 for 16 minutes. I couldn't get enough and I can't wait to make this again.
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Stuffed Shells III

Reviewed: Jun. 1, 2013
Makes a ton, but we enjoyed these a lot! Froze a pan. Used leftover marinara sauce with beef and peas. Somebody suggested using a bag to pipe the cheese filling into the shells. Bad idea. The cheese was so thick it wouldn't come out of the bag and I felt like my hand was going to break. Gave up and spooned it in. Surprisingly easier!
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Chef John's Baked Eggs

Reviewed: May 7, 2013
Delicious. My hubs was a little unsure about it when he first saw it, but he ate every bite. Shortcut: Used arrabiata sauce instead of marinara and red pepper flakes. Very spicy! Didn't use the heavy whipping cream and don't think we missed it. Baked five eggs in a ceramic pie plate at 400 for 15 minutes. Yum!
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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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Chicken and Broccoli Braid

Reviewed: Apr. 29, 2013
I made a number of changes: 1) Didn't use a pepper, garlic, almonds, dill weed, or mayo. 2) I added ranch dressing instead of mayo. 3) Used colby-cheddar cheese instead of cheddar. 4) Steamed the broccoli. It was like a casserole in a crescent roll wrap. Yum! My family loved it. We ate every last bite!
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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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One Bowl Chocolate Cake III

Reviewed: Apr. 22, 2013
I really like that this cake looked almost black as it came out of the oven, but was really springy and light. I made cupcakes: baked at 350 for 23 minutes, and mini cupcakes at 350 for 17 minutes. Perfect results. I paired this with the Rich Chocolate Frosting and together the cake tasted reminiscent of Wegman's chocolate cake, (which is the best on the planet). Next time, I want to try using buttermilk. Great recipe---thanks!
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Rich Chocolate Frosting

Reviewed: Apr. 22, 2013
I used 7 C of confectioner's sugar. This made a good texture to the frosting, without making it sickly sweet. When I paired this frosting with the One Bowl Chocolate Cake, together the cake reminded me of a Wegman's chocolate cake. Definitely not it exactly, but reminiscent.
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Cheddar Biscuits

Reviewed: Apr. 7, 2013
These are so good! Just like Red Lobster's. I took Mckdevin's advice and used a 2c flour, 1 T baking powder and 1 t salt substitute for the Bisquick. Despite my greasing a cookie sheet, these still stuck to it, so I'll hopefully remember to use parchment paper next time. Very tasty---nice surprise for the husband, who loves Red Lobster's cheddar biscuits. :) Thanks for the recipe!
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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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Caroline's Chocolate Fudge Frosting

Reviewed: Mar. 22, 2013
Mine did not set up AT ALL, lol. It looked like a beautiful ganache instead. I'm guessing I simply did not add enough confectioners sugar, (1 lb.). I thought one lb. was a lot, but obviously it didn't go far enough. Next time, I think I'll do the lb., but then keep adding and adding. Waiting to have it set up, like the recipe says, is a little confusing. But, I'll have to just keep on experimenting. Tasted WONDERFUL, set up or not. :) Thanks!
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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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Strawberry Pie

Reviewed: Jun. 22, 2013
Made three of these pies for friends and family. Everybody loved it! Yum. :)
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Oregon Salmon Patties

Reviewed: Mar. 13, 2013
All right, if you're anything like me, you want to cut corners with frying foods. I oven-fried these. I put about 2 T of butter (I've got a big baker's pan) and let it melt in the preheated oven at 375 for two minutes. Then, I added the salmon patties. I baked them for 8 - 10 minutes on each side. They stuck a little when I went to flip them the first time, but they weren't burnt and I put it down to the patties just being sticky. We ate them with the lemon sauce for salmon on this website and toasted buns. Delicious, but I think next time I will add more parsley. (I only added 1 t.) I substituted dijon mustard for the dry and didn't use canned salmon. I used two 8 oz. filets, baked the day before in lemon juice, parsley, basil, salt, and pepper. I flaked this and put it in the breadcrumb-egg mixture, refrigerated the patties for a few hours, and then baked as mentioned. I really enjoyed this. Thanks!
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Cream Cheese Frosting II

Reviewed: Mar. 7, 2013
Delicious and lite. Followed one of the reviews: 1 8oz cream cheese, 1/4 C butter, 1 and 1/2 t vanilla, and 2 C powdered sugar.
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Chicken Marsala Florentine

Reviewed: Mar. 1, 2013
Very tasty. I think sun-dried tomatoes packed in oil would have been better than the vac-pack ones I bought (cheaper). They seemed a bit dry and tough, although I did keep them in the simmering Marsala wine for the required ten minutes. Sautéing the mushrooms in the same pan with some of the chicken bits stuck to the bottom was so delicious, and they cooked like three times as fast. I think next time in order to really bring out all the flavors, I will add the pasta and chicken to the vegetables and wine three minutes before serving. The pasta seemed a bit bland to me. Also, I think I'll add 1 and 1/2 C Marsala. We can't get enough of it! Great recipe---thanks.
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J.P.'s Big Daddy Biscuits

Reviewed: Feb. 25, 2013
I use this recipe for one thing and one thing only: chicken pot pie. Instead of a pie crust, I make a batch of these, cut them out, and place them on the pot pie. Baked altogether, it comes out delicious. I find I can't knead this dough for 15 to 20 minutes, since I do it by hand. Instead, I knead for about 6 to 8 minutes, cut the dough into biscuit form and knead each biscuit in my hand for a few extra minutes. The warmth from my hand and the concentrated kneading seems to work very well. These come out big and tender every time.
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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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Chicken Breasts in Caper Cream Sauce

Reviewed: Jul. 7, 2014
Made this successfully, (meaning made deliciously), with mushrooms (16 oz) and two zucchinis instead of chicken. Followed everything to a T, but did a bit less dill; I find it very strong. Delicious!
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Oven Fried Parmesan Chicken

Reviewed: Feb. 15, 2013
This was delicious. I pounded out the chicken breasts and baked them at 375 for about 40 minutes. I forgot the parsley, salt, and pepper (oops), but it hardly made a difference because I used Italian seasoning breadcrumbs. I lightly brushed the breasts with melted butter and then put the garlic right in with the breadcrumb mixture. No problem there. :) Great recipe! Thank you.
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