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    m a n t e e g a

    Saskatchewan

    Chef #187103

    Saskatchewan

    Joined: Jan 12, 2005

    Birthday: Aug 10

    19 reviews by m a n t e e g a

    1 - 10 of 19 sorted by Date | Rating | Helpful

    Reviewed Chicken Thighs With Roasted Apples and Garlic
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      |  (1 person found this helpful) |  By Phil Franco

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    "I LOVE THIS RECIPE!!!I used McIntosh apples and left the skins on, and I didn't even have to mash them! They were the PERFECT balance of sweet and tart, too. I was super skeptical that this was going to bake in the amount of time given, and in the right way, but it did indeed. Leave it uncovered -- it works!So easy, so fast, and so GOOD! ..."

    Sep 25, 2007 on Food.com

    Recipe #157479

    Reviewed Pork for Peasants
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      |  (1 person found this helpful) |  By Divaconviva

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    "Wow! This was really good, though I had my skeptical moments. I didn't read thru the recipe properly before I started, so I prepped everything, THEN noticed that I only have a 3qt. crockpot, unlike the 5qt. one used with this recipe. No biggie -- I just cut back on the sweet potato, only used two apples, and half the sauerkraut called for, but..."

    Sep 23, 2007 on Food.com

    Recipe #192332

    Reviewed Corn Moussaka
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      |  By Biohazard

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    "Pretty yummy and easy to make. A different flavor. My husband thought it would be good over mashed potatoes, so that's how we ate the leftovers. He was right. "

    Sep 8, 2005 on Food.com

    Recipe #85115

    Reviewed Shaza's Favourite Corn Fritters
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      |  By Stardustannie

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    "These were great! The rice flour really makes the difference, I think. These were a lot easier to make than I was thinking they would be, and not as messy as other battered food recipes I've tried. Next time I make these, I think I will put more kinds of veggies in. I was thinking peas, sliced okra, grated carrot, and broccoli would work nice..."

    Jul 11, 2005 on Food.com

    Recipe #126147

    Reviewed Beef Cabbage Stir-fry
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      |  By Chris from Kansas

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    "Mmmmmmm... quite tasty. The combination of veggies was great. I thought the sauce was on the salty side and ended up adding a bit more broth and a bit of water. I was a bit wary of it's simplicity, but it was really good--- a teryaki type taste. My husband and I don't eat much beef, and I ususally make sauces like this with chicken stock, so i..."

    Jun 27, 2005 on Food.com

    Recipe #99724

    Reviewed Creamy Chicken Enchiladas
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      |  By AubieGirl

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    "This was yummy. An easier version of other Swiss enchilada recipes. I jazzed up the filling with some onion, garlic, anaheim chillis, and broccoli, which turned out quite well. "

    Jun 27, 2005 on Food.com

    Recipe #126153

    Reviewed Another Rhubarb Crunch
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      |  By HeatherFeather

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    "Mmmmm... it's rhubarb season again, and this is a great recipe. It's like any other crisp, but the topping is different, and I like it a lot better than most. It isn't a butter/sugar mix, but more of a crunchy crusty type top. I had a lot of rhubarb to use, so I made two batches of double the recipe and gave most to friends and neighbors. "

    Jun 27, 2005 on Food.com

    Recipe #97114

    Reviewed Rhubarb Bread
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      |  By Aroostook

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    "WOW. I can't believe how good this bread is. I thought it was an interesting idea, so I decided to try it out, and I'm glad I did. What a great way to make use of rhubarb. I doubled the recipe and added an over-ripe banana that I had laying around, but other than that followed the recipe to the letter. It was easy to make, and not too time c..."

    Jun 27, 2005 on Food.com

    Recipe #30367

    Reviewed Homemade Mayonnaise
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      |  By Diana van den Broek

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    "A little on the salty side in my poinion. Next time I will reduce the salt. I cut the lemon juice to 1 tsp. on the reccommendation of the reviews before me, but ended up adding some, as it was kinda plain, I thought. It worked out pretty OK overall. I've never made mayo before, so it was pretty satisfying. "

    Jun 20, 2005 on Food.com

    Recipe #845

    Reviewed Honey Garlic Chicken
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      |  By danlynclark

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    "This was SOOO good! I used fresh garlic (and lots of it instead of the garlic salt. When the chicken was cooked and the juices from the chicken had mixed with the sauce, I used a turkey baster to collect the sauce and put it in a small sauce pan, and let the chicken crisp up a little inthe oven. While that was happening, I thickened the sauce a..."

    Mar 18, 2005 on Food.com

    Recipe #76645

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