mickdee Recipe Reviews (Pg. 1) - Allrecipes.com (10435308)

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Olive Oil Potato Gratin

Reviewed: Dec. 26, 2014
Love, love, love this recipe! Thank you for sharing! Made this for Christmas dinner yesterday and it was amazing! I caramelized the onions a couple days prior. Earlier in the day, I peeled the potatoes and left them sitting in a bowl of water so they wouldn't turn brown. When ready, I dried the 'taters and used a mandolin to slice them. I followed the recipe to a tee but couldn't resist adding 3 pieces of cooked, crumbled bacon. A couple people got up and went to the kitchen for seconds! This will definitely be on the menu again in the future! Thank you!!
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Horseradish-Encrusted Beef Tenderloin

Reviewed: Dec. 26, 2014
Made this for Christmas dinner and it was very well received! I roasted the garlic earlier in the day. When cool, I used the side of a wide blade knife to mash the roasted garlic into a paste, mixed with the horseradish & breadcrumbs and set aside. Took meat out of the frig 30 minutes prior to roasting. Followed the recipe exactly and it turned out perfectly. Will definitely make this again; easy and elegant!
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Pat's Baked Shrimp & Feta Cheese

Reviewed: Oct. 26, 2014
This is a favorite light pasta dish that seems to receive raves from gals and guys. When cutting this recipe in half, I keep the liquids and spices nearly the same so there is plenty of moisture for the shrimp and enough liquid left to spoon some over the pasta.
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Zucchini 'Noodles'

Reviewed: Oct. 15, 2014
I used a mandolin for this fun recipe. We really liked this but along with some others, 1 minute was too long and my zucchini became limp, so I skipped the skillet and used this as a side with just a touch of butter & pepper. My husband, who has never cared for zucchini actually liked it. I think the process softens the texture and flavor. I will definitely make this again but will watch my boil time. Thanks!
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Quinoa Chili

Reviewed: Oct. 13, 2014
Some adjustments made but I don't see how you could go wrong with this recipe, all the basics are there to adjust it to your liking. I made this with what I had in the pantry, so instead of 28oz crushed tomatoes, I used a can of Rotel and a can of diced tomatoes. The Rotel more than made up for the fact I didn't have a jalapeno. I left out the meat altogether and used just half the cumin. When adding the quinoa back in, it did absorb a lot of liquid, so I did as some other reviewers did and added a bit of V8. Loved it and will make it again sometime!
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Simple Beef Pot Roast

Reviewed: Oct. 13, 2014
This was the best roast I have had in a long time. So simple and I think that is why we liked it so much. We burned out on recipes adding so much the roast gets overpowered. My roast was just big enough for the 2 of us but I used the full amount of vegetables, I would add even more next time. So good! The only change I would make would be to use a bit less butter but this is a spot-on delicious pot roast! Thanks, Chef John!
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Slow Cooker Carrot Cake Steel Cut Oats

Reviewed: Oct. 9, 2014
We just loved this! We had a guy doing work at the house early Saturday morning and hubs asked me warm up 2 big bowls for them. Not eggs, sweet rolls or a big sandwich, OATMEAL! Lol!! I halved this and used a 5 qt slow cooker. It only took about 3 hours. I used the entire can of pineapple, didn't drain it and the full amount of raisins. I don't know what the sugar equivalent of the sugar substitute would be so I just added a 1/4 cup of brown sugar instead. It was just right, not too sweet. I keep this in containers in the frig, put what I want in a bowl, add milk and microwave a 1 1/2 minutes. Thank you! Great, fun recipe. I know my husband will request it often and I am happy to make for him!!
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Pineapple Angel Food Cake I

Reviewed: Oct. 5, 2014
I had the ingredients on hand and made this for a quick, light dessert for guests. I used a 10 inch springform pan and baked it about 40 minutes. I sprinkled a handful of sweetened coconut on top before baking which helps make a nice tan "crust" on top. Release the spring form when it is cool and cover with foil until ready to serve. Easy, and our guests appreciated a light dessert after a nice meal. Thanks for sharing!
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Balsamic Bruschetta

Reviewed: Oct. 5, 2014
Made this with some home grown tomatoes gifted to me and it was amazing! Obviously, the quality of tomato will affect the outcome. This is such a pretty and simple appetizer to make. I used a balsamic reduction for a more intense flavor and perhaps, a bit more garlic but I would make this again anytime I had some nice tomatoes available. Enjoyed it very much!
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Lemony Quinoa

Reviewed: Sep. 21, 2014
We really liked this! Made this to accompany Whitefish for guests eating gluten-free. Even my husband, who doesn't like anything "healthy" (Lol!), enjoyed it! I used chicken broth to boil it, didn't add all the lemon juice. I was concerned about the veggies not being cooked but it was perfect. I also like that quinoa only takes 10-15 minutes as opposed to 50 for brown rice. Will definitely make this again!
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Beet Salad

Reviewed: Sep. 21, 2014
Took a gamble and made this for company last night and it was very well received! Love receiving compliments on a meal! The dressing is very nice but did make some small changes using only one tablespoon of Dijon and used fresh basil instead of thyme (added after blending) and a bit more honey. I roasted the beets just wrapping in foil and roasting until the meats seems tender when inserted with a skewer (depending on size, could be an hour or so). A tip for peeling is to hold the beet in a paper towel and rub, the skin will come right off. I prefer Goat Cheese on a beet salad and so did our guests but had the Feta available for Hubs. I didn't use any endive, it would make a pretty presentation but I personally find it bitter. I will definitely make this again! Thank you!
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Sassy Freezer Slaw

Reviewed: Sep. 21, 2014
Sassy, thank you for sharing this recipe! Loved it! How wonderful to have this available anytime! For some reason, I think cole slaw (dressing) is a pain to make each time I want it and can't tell you how many half bags of slaw I have found in the back of the fridge and tossed. Problems solved! DD doesn't like mayo, so she loved it, too. We were all pleasantly surprised the crunch is still there after freezing. Followed the recipe exactly. Finished what was in the freezer and will reload this week!
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Feta Eggs

Reviewed: Sep. 7, 2014
Loved this! Of course I love anything with Feta! I don't eat eggs very often but being Sunday morning, I sometimes make them for brunch. Hubby's doesn't normally like feta and was going to make his separately. He said he would try it and really liked it! Yeah! I salt & peppered the chopped tomatoes and let them set while doing everything else. I pressed them with a paper towel before adding to eggs to get rid of a lot of the moisture so it wouldn't come out in the eggs. I would add fresh spinach to this next time... And I certainly will make them again! Thank you!
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Savory Apricot Chicken with Vegetable Rice

Reviewed: Aug. 31, 2014
I don't know why my sentiments for this recipe are not with my fellow AR friends but we did not like this at all. I followed it exactly except making my own rice. I mixed the onion mix into the preserves so it would mix nicely when added to the skillet and I instantly went to check the recipe to make sure I had the right measurements. The onion mix totally overwhelmed the preserves and turned them brown. Sometimes flavors need time to meld and soften, so I persevered. In the end, the onion still overwhelmed the sweetness and was esthetically unpleasing. I didn't say anything to my husband and he barely touched the second thigh. :( Sorry, wouldn't make this again.
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Simple Spanish Rice

Reviewed: Aug. 25, 2014
We made a meal of this browning boneless, skinless chicken breasts first, remove, cover and setting aside in a warm oven, then proceeding with recipe. I did leave the tomato sauce out and thought it was plenty "tomato-y". Used brown rice which has a 50 minute cook time, so after 30 minutes I nestled the breasts back in the rice, covered again quickly, and cooked an additional 20 minutes, I also added a cup of defrosted peas when adding the chicken back. Left out the sugar and gave gave a generous squeeze of lemon over all when finished. I would definitely make this again! Look forward to the leftovers for lunch! Thank you!
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Elbows Mac and Cheese with Tuscan Herb Sauce

Reviewed: Aug. 16, 2014
I was pleasantly surprised by this recipe. I thought the sauce was incredibly rich but after it baked, it was really nice. I thought it was more like an Italian casserole than mac & cheese. A helpful tip in grating Fontina cheese is to put it in the freezer for 15 minutes before grating, that helps firm up the soft, smooth texture to make it easier to grate. I added ground sirloin and next time would add some sweet sausage. I also used Farfalle instead of macaroni.
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Sangria a la Las Vegas Round Up 2011

Reviewed: Aug. 5, 2014
I made this for a Progressive dinner along with White Peach Sangria and it was very well received. Fresh juices and honey to sweeten it, what could be better?!?! I only added a quarter of brandy. I made quite a bit of both recipes and being that I prefer white Sangria, one of the guests said she would be more than happy to pick up any red leftover! And she did! Thanks, great recipe!
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Erin's Indonesian Chicken

Reviewed: Aug. 5, 2014
Molly on the Buzz noted this recipe and I decided to try it. I did change it up by grilling boneless chicken breasts basting with some of the sauce and steamed broccoli instead of green beans. Placed the chicken on the rice, added broccoli all around and drizzled the sauce over everything. The sauce is really key and was very good! Thanks, we enjoyed this!
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White Peach Sangria

Reviewed: Jun. 28, 2014
Loved, loved loved this! Had a party and served both this and Sangria a la Las Vegas. If you are looking for inexpensive serving containers for sangria, Anchor Hocking has 3 sizes of glass jars from about 2 quarts to 2.5 gallons. I bought (2) 2.5 gallon containers. It's nice because it allows to ladle out some fruit in each cup as apposed to spigot beverage servers. It also allows you to store the whole jar in the fridge overnight and you don't have to fuss when you want to serve. I found white organic peaches at Whole Foods and let them ripen a couple days; they were perfect and so pretty. The green and red grapes added a nice touch. I loved the fact this has a peach vodka rather than a sweet liquor and I didn't even add any of the sugar. I did, however, add some lemon lime sparkling water to dilute it a bit. In the ice bucket, I added cubes I froze with lemons & lime wedges in mini muffin cups. Party City has long appetizer forks that were nice to put in the glasses as a stirrer so people can munch on the fruit. I have also made these in small batches to have on hand for tumblers on the boat. It's a great, refreshing summer cocktail everyone seems to enjoy! Thank you for sharing!
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Baby Zucchini Salad

Reviewed: Jun. 18, 2014
I enjoyed this! It was a nice, light side dish to offer at a BBQ. It is also a great side dish to have available for the health conscious, gluten free or vegetarian. I used white wine vinegar and added lemon juice. Adding a baby yellow squash made it a bit more colorful and appealing. Thanks! Will make this again!
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