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

Cream Cheese Pound Cake

Reviewed: May 26, 2012

This was so easy and so good! Nice and moist! Brought all the ingredients to room temp before starting and used a bundt pan. I wanted to have a dessert in the freezer that would be easy to take out the morning I'm entertaining and serve with ice cream and berries. I did add a teaspoon of vanilla.

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Playgroup Granola Bars

Reviewed: May 24, 2012

I finally tried these after seeing them recommended so many times! Very good. I stayed close to the recipe using less brown sugar as so many recommended. I just made them again and beefed them up adding milled flaxseed in lieu of wheat germ, slivered almonds, chopped dried apples and subbed applesauce for the oil. You really can't got wrong with these. I put them in individual baggies in a bowl by the fruit so they stay chewy and are available to grab running out the door. Thank you! So easy and so good!

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Grilled Orange Flank Steak

Reviewed: May 24, 2012

This was a nice change from the strictly savory recipes I normally use. I followed the recipe exactly only using fresh garlic in lieu of powder. I doubled the recipe for 2 flank steaks and put one in the freezer in the marinade. It makes it easy to just defrost and throw it on the grill when ready in the evening. Thanks! Can't wait to try the 2nd one!

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Roasted Vegetable Orzo

Reviewed: May 9, 2012

This is really good and a nice accompaniment to any grilled meat! It is very colorful and well presented. I browned 1 cup orzo in 2 T butter for a toastier flavor, added 14oz chicken broth, bring to boil, cover and reduce to simmer 15-20 minutes. So easy to combine everything at the end. Thank you, Michelle!

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Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

Reviewed: May 9, 2012

This was extremely good and adding it to my list of nice things to grill for company this summer. I used a home rub just slightly different because my husband can not have powdered garlic. The glaze is wonderful! I used the leftover pork, glaze and BBQ sauce to make pulled pork sandwiches. Grill once, eat twice!! Thank you!

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Honey Cashew Green Beans

Reviewed: May 8, 2012

We really enjoyed this. I melted the butter and honey ahead of time and just set it on a warm burner for a second before pouring it over the beans. I had roasted pecans on hand, so that is what I used. This is a winner in my book and I will definitely make this again. Thank you!

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Grilled Orange Chicken

Reviewed: May 8, 2012

Loved this but used half the Balsamic. I had a bottle from a specialty shop so perhaps the flavor was more intense. I used boneless chicken breasts but didn't cut them up. I will definitely make this again! Thanks!

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Chinese Chicken Salad III

Reviewed: May 2, 2012

This was really good! I used this as a cook once, eat twice salad from chicken we grilled the night before. The dressing is wonderful!! However, it is tad rich for us, so I used a lime vinaigrette dressing on the lettuce and drizzled the hoisin/pb dressing over the top and served it on the side as dipping sauce. i would definitely make this again Thank you!

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Tropical Coffee Cake

Reviewed: Apr. 30, 2012

This was so nice. Made it exactly as written and it turned out perfectly!

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Secret Sauce Chicken

Reviewed: Apr. 29, 2012

Loved this! I halved this, used a Good Seasons Italian Dressing packet, added the ingredients called for here, then added the liquids called for plus a 1/2 cup water, then I drizzled in the oil (called for on the package) and mixed with an emmulsion blender to emulsify. After marinating, I boiled a cup of the marinade and basted with it. Be sure to grill over indirect heat, even then, the skin may blacken but the chicken will be tender and moist. Take off the grill, baste lightly one last time, cover with foil and let rest 10 minutes before serving. Oh so good!!

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California Roll Salad

Reviewed: Apr. 28, 2012

What a clever salad! You can enjoy the flavor of Californina Rolls without the work! I followed the recipe exactly and used the nori instead of lettuce adding about 1/3 cup pre-cut nori strips. I would make this again but I would use half the Sesame Oil in the dressing. Thought it was a bit overpowering but that could be a personal thing.

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Special Request Casserole

Reviewed: Apr. 14, 2012

I saw this as the Recipe Group selection and it was a perfect fit for using up the last of a few things in the kitchen on vacation. I used Club Crackers and didn't even notice they were in there. I added diced red onion and used Maple bacon. I didn't use any of the butter and it was fine (didn't mean to omit it, just forgot to add it).

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Hamburger Hot Dish

Reviewed: Mar. 24, 2012

Loved this! This is a good basic comfort food recipe that is my new favorite goulash style meal. I used ground turkey (what I had) but still used beef gravy. It really added a heartier flavor than just using a tomato base. The amount of pasta is right on, IMO. Thank you!

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Braised Balsamic Chicken

Reviewed: Mar. 24, 2012

This was very good! Very easy and healthy! I used half the amount of Balsamic. I had a wonderful bottle of Balsamic from and an olive oil & vinegar specialty store that was quite thick, dark and flavorful, so I'm glad I was careful. Use your better judgement before adding all the vinegar and be sure it is a good quality Balsamic. Served over rice! I would make this again. Thanks!

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Irish Steaks

Reviewed: Mar. 18, 2012

This was really yummy! I used two ribeyes and served this with Smoked Bacon and Irish Cheese Mash. Flambe them if you can, it helps soften the whiskey flavor. Thank you!!

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Scotcharoos

Reviewed: Mar. 7, 2012

It doesn't get any better than a crispy chocolate, peanut butter combination! Easy and fun!

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Honey and Onion Mustard Sauce

Reviewed: Mar. 3, 2012

Loved this! So versatile! I made this to drizzle over chicken breast (which I did) but also used it for sandwiches and baked Haddock later in the week. I liked the flavor on a pretzel but thought it was a tad too runny for a dip. I would make this again! Thank you!!

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Great Pimento Cheese

Reviewed: Feb. 16, 2012

The fact many questioned this recipe does not actually call for pimento is moot, it tastes just like traditional pimento cheese only pumped up a bit (there are peppers in the Rotel, and it is a pepper after all!). It is DELICIOUS! I highly recommend making it 1-2 days ahead of time. I did not grate the onion but chopped it very fine. Thank you! I will definitely make this again!!

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Cordon Bleu Rollups with Honey Mustard Wine sauce

Reviewed: Feb. 15, 2012

We loved this! The submitter is right, the measurements can be changed to suit. I used a 1/2 cup olive oil to 1 1/2 cup wine in the marinade. Fresh herbs are a must! Be sure to add the flour first to the sauce and let it brown to a roux, then add your liquids. Add them slowly and whisk to desired consistency. I probably added about 1 1/2 cups wine to the sauce but did it slowly to let it blend and thicken. I simply slit the chicken breast and secured the cheese wrapped in ham inside. Also, don't leave off the brown sugar! I adds a nice hint of sweetness that balances with the sauce. Thank you! I would make this again!

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Meyer Lemon Olive Oil and Honey Chèvre Spread

Reviewed: Feb. 14, 2012

What a delectable hors d'oeuvre to serve with a nice wine or cocktail for yourself or company! So smooth, delightful and unique! Very well received and complimented. I bought the lemon olive oil for this recipe but have also used it for chicken and the shop proprietor mentioned using it in baked goods (though I think I will save it for this recipe!). Thank you, Celeste!

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