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

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Fudgies I

Reviewed: Jan. 8, 2007
This was an easy recipe. I checked the reviews first and made some in a muffin tin and some as directed. Both versions came out but I did have to vary the cooking time and I found that filling the muffin tins too much was a problem that resulted in brownie like rocks. I personally was not impressed but my roommate just loves them. Fiddle with the bake time, as you see fit. Worthy of Five stars overall, for ease and taste.
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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

Basic Crepes

Reviewed: Mar. 3, 2012
simple, basic recipe. you can add vanilla to the batter or whatever you want. I use my round cast iron griddle but any nonstick pan will work, and according to the joy of cooking, you can leave the batter in the fridge for up to 2 days (covered of course) so long as you let it come to room temp for 30 minutes before using. I served mine today with just a little sugar and lemon but pretty much anything works with a crepe except for....ok I can't think of anything that won't work with a crepe. What a diverse food!
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2 users found this review helpful

Eggless Chocolate Cake II

Reviewed: Sep. 19, 2009
WONDERFUL!!! I really wanted chocolate cake, but lacked the important milk/butter/eggs necessary. So I went out on a limb and made this. I used grapeseed oil instead of Veggie and really think it made no difference. It took the entire 40 minutes to cook and I'm considering putting a glaze on it. Possibly lemon but I'm not sure. It'll be fine to eat plain though too. Great Cake!
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2 users found this review helpful

Movie Star Popcorn

Reviewed: Dec. 7, 2009
I have been using this recipe for a few weeks now and depending on my mood I either use more or less or only butter. You do have to be careful the butter doesn't burn but it's perfect either way.
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2 users found this review helpful

Pennsylvania Coal Region Barbecue

Reviewed: Dec. 30, 2009
I consider this a step up from a sloppy joe
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Soft Oatmeal Cookies

Reviewed: Jan. 15, 2010
wonderful. no complaints here.
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0 users found this review helpful

Playgroup Granola Bars

Reviewed: Jan. 31, 2010
I'd been considering this recipe for a while. I didn't have most of the ingredients but read the reviews and used the suggestions and the recipe as a base and well...WOW. I used about 2/3 a cup of brown sugar, 1/2 flaxseed meal (I didn't have wheat germ), pumpkin seeds (shelled of course), Currants, tossed in some cocoa powder and about 1/2 a cup of peanut butter and used Scott's Porrage Oats (I love this brand!). They took about 20 minutes to bake and did spread a little so maybe I should have used more oat? Next time I will probably use less sugar. Heck, it might do to nix on the brown sugar entirely. But this is GREAT.
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1 user found this review helpful

Easy Batter Fruit Cobbler

Reviewed: Aug. 14, 2009
It's super simple, very quick and if you have a little ice cream that will really make it rock. It's fine on it's own too, served with a nice coffee of some kind. The other reviewers are correct, it's incredibly sweet. I used frozen blueberries, but they were fresh blueberries I'd just shoved in the freezer and forgotten about. I also halved the recipe. I think the butter amount can be cut in half without issue, same with the sugar, it's extremely sweet. My dough came out gooey, even after an hour of cooking. I blame the butter and the baking dish, possibly the baker as well (some recipes just don't halve well). But I did follow the recipe exactly (except for the fact that I halved it). Still worth the 5 stars.
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E-Z Drop Biscuits

Reviewed: Apr. 11, 2010
this recipe is very simple, makes a great simple biscuit and can be portioned down to suit your needs. I skipped adding cream of tartar, as previous reviewers reported it changed the taste and was unnecessary. it worked well.
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1 user 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

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

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

Salmon Tango

Reviewed: Oct. 16, 2010
this was terrific.
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2 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

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

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

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

Oatmeal Cake II

Reviewed: Aug. 1, 2009
I didn't have a small enough pan, used a loaf pan to bake, this increased the cooking time to an hour to finish baking. I halved the recipe, used only Brown Sugar, and may have used porrage oats accidentally. So I guess I kind of screwed the recipe up with that....But it's a decent cake, have some milk with it. Despite my inability to know what kind of oats I used, I'd have to say it's worth 5 stars just because it managed to pull itself together.
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3 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

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