Mitsue Recipe Reviews (Pg. 1) - Allrecipes.com (10018634)

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Cornbread Pancakes

Reviewed: Apr. 30, 2010
These are kind of like a sweet cornbread but in pancake form. Like a johnnycake almost. If you are expecting pancakes and not a pancake version of cornbread, you will be disappointed. Adjust the sugar to reflect the amount of sweet you like in your cornbread. I think I put in 3 teaspoons, and it was fine. I will make these again.
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65 users found this review helpful

Finnish Kropser (Baked Pancakes)

Reviewed: Aug. 15, 2009
beat by hand, cut recipe down to feed 8 and baked in a cast Iron skillet. I cooked it for 20 minutes at 400 and it's perfect. Just perfect. Bearing in mind that everyone's oven can be different, I opted for a lower temp because I can always cook it longer if necessary. I suggest that you use your best judgment when you go to bake it. I topped it with blueberry preserves and it was a great hit. I'll make this regularly!
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34 users found this review helpful

Simple Broiled Grapefruit

Reviewed: Oct. 11, 2010
This isn't going to be a helpful review at all. maybe I didn't put enough sugar on it or should have tried it with butter. But I did not care for this recipe.
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32 users found this review helpful

Blue Corn Cornbread

Reviewed: Sep. 19, 2009
AMAZING. Simply AMAZING. Please note that I did not use blue cornmeal because I only had yellow on hand. ALSO I ran out of baking powder 1 tsp shy of 5 (didn't matter). AND (because capital letters tell you important things) I was also out of milk and had to substitute 1/2 c sweetened condensed milk and 1/2 c water instead (I went a light on the sugar to even it out). And the sifting 3 times, melting the butter in the oven in the dish and then pouring it in seemed so strange to me. But I did as instructed anyhow. And the result was.... The bread cooked for 30 minutes, came out perfect. It's perfection. Clearly with all the substitutions I had to make, and it still tastes wonderful, you just can't screw this bread up. This is my permanent recipe now. I will never go back.
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25 users found this review helpful

Oyster Stew for One or Two

Reviewed: Aug. 4, 2012
Wonderful! Easy to make, it took no time at all, was thick and creamy and yummy in my tummy.
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11 users found this review helpful

Ukrainian Red Borscht Soup

Reviewed: Jan. 2, 2012
I never added the sugar and didn't salt or pepper it, and I halved the recipe. I decided to just dump in the whole can of tomato, it didn't seem to matter. It was AMAZING. Simply amazing stuff. I read a lot of recipes and decided to give this a try, since this is my first time making borscht. It was amazing, I'm posting it to FB and bringing in the extra to work to share. FYI, I don't know where they got the idea that all of this could be done in an hour. It takes me almost 2 hours from start to finish (not including the dishes and mess it makes). Still worth every moment.
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10 users found this review helpful

Gooey Brownies with Shortbread Crust

Reviewed: Aug. 15, 2010
I used the shortbread recipe but substituted the brownie recipe with the Best Brownies recipe from this site since the brownie recipe included seemed to not be a favorite among some reviewers. These are amazing. It's probably not true that any brownie recipe will work, but you'd have to test that theory out on your own. These are considerably simple though probably take as long as other equally delicious but time consuming treats. worth every calorie and every star.
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8 users found this review helpful

Best Ever Banana Bread

Reviewed: Feb. 25, 2012
This was easy to make but the recipe didn't work for me. I should have known it was too much sugar from the start. Bananas are already sweet. I'd cut the sugar in half and bake it at 350 for an hour if I were to make it again. But instead, I think I'll look for something else.
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5 users found this review helpful

Preacher Cookies

Reviewed: Jul. 10, 2010
I love these cookies. They're simple and quick and I usually have everything necessary to make them. Three things I figured out from previous reviews and minimal tinkering.... 1) I start timing my rolling boil once the butter is melted. 2) If I'm a little low on cocoa, it doesn't matter terribly. 3) If you add extra peanut butter, you're going to need a little more oat or they're runny and melty if left out on the counter.
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5 users found this review helpful

Lebanese Chicken and Potatoes

Reviewed: Jun. 19, 2010
This was amazing. I let the juices soak in while the oven preheated and this was delicious. I might consider marinating longer if time allowed but if not, it's still great. The potatoes are perfect. But as the other reviewer said, the chicken meat itself doesn't seem to get the flavor as well as the skin does. Might consider that when marinating....
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5 users found this review helpful

Batter White Bread

Reviewed: Jan. 2, 2012
easy to make (though a little messy for me), served it with the Ukraine Borscht recipe. Amazing stuff. I'm going to stick with this one.
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4 users found this review helpful

Baked Mac and Cheese for One

Reviewed: Nov. 21, 2010
Perhaps I made a mistake along the way but this didn't have a particularly cheesy flavor for me. It is a good recipe, simple to make. It gets 4 stars for that. Most other mac and cheese recipes I've found online are more work than this one is and I don't feel the simplicity in the recipe is what made it the flavor not work well for me. I'll experiment with other cheeses and see if that improves the taste and update my rating then.
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4 users found this review helpful

Absolute Best Liver and Onions

Reviewed: Jan. 15, 2010
i love the soaking in milk idea but there is entirely too much butter involved in this recipe. Otherwise, it was great. Though I think I'll attempt another version next time I make liver just for some variety.
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4 users found this review helpful

Mom's Sushi Rice

Reviewed: Jun. 30, 2008
wonderful no fail recipe! I was all out of white sugar so I used brown, which left a little more bite than white sugar did, but still fabulous. Will update when I attempt it with brown rice.
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4 users found this review helpful

Split Pea Soup

Reviewed: Dec. 24, 2011
this really didn't work for me. I think the soup and I both really wanted it to work but the peas never quite broke down and after a while, I gave up and used the blender which helped some. It could be the peas were too old and since everyone else seems to have managed to make a decent soup out of this, I'm willing to try again another time.
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3 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Aug. 25, 2011
Easy recipe, gave me a chance to use my new danish whisk (wonderful!) and test out my pizza stone. I found that baking these on the pizza stone was better than on a baking sheet, hands down. The cookies didn't spread as much AND seemed to have a crispier bottom yet retained their chewy wonderfulness. I had no idea.
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3 users found this review helpful

Outrageous Chocolate Chip Cookies

Reviewed: Jan. 5, 2011
followed directions to the letter on all accounts except for the peanut butter and chocolate chips. I usually toss a little more than a recipe calls for when it comes to those two ingredients if it's for a cook because more is ok in this case. Simple recipe, tasty right out of the oven. I don't have an electric hand blender and sometimes find cookie recipes give me a work out. This was not hard to work with at all.
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3 users found this review helpful

Donut Muffins

Reviewed: Nov. 6, 2010
followed recipe, sweet and tasty.
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3 users found this review helpful

Savory Roasted Root Vegetables

Reviewed: Aug. 14, 2010
simple, delicious, absolutely worth while. i added a little seasoned salt (just a dash) and some italian herbs because I didn't have just plain thyme. I threw a splash of balsamic vinegar on it at the end too, just for a little extra something. it was perfect!
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3 users found this review helpful

Thighs on Rice

Reviewed: Jul. 12, 2010
I cut the recipe down for 1. Though, after the chicken and rice were finished cooking I did mix the rice in with some plain rice because it was rather greasy and needed to be mellowed some. Perhaps i ought to have used defrosted chicken and not used the rock hard ice chicken because then I could have taken off the skin and fat. But I think as a recipe goes, this was fine. Worth 5 stars because if you use chicken without all that fat on it, it'll be awesome!
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3 users found this review helpful

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