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

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mickdee

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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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Ray's Chicken

Reviewed: Jun. 11, 2014
Wow! We really enjoyed this. The bone-in chicken pieces marinated overnight. I left out the sherry, I didn't have any and hubs isn't a rosemary fan, so I used basil. Loved it and will definitely become a "go-to" marinade this summer. Thanks, Ray!
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Panko Parmesan Salmon

Reviewed: May 10, 2014
This was very good. I particularly liked using Panko with the olive oil & lemon. It browned up nicely, had great flavor and would be nice on any type of fish. Thanks, Dianne!
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Chef John's Romesco Sauce

Reviewed: May 4, 2014
Man, I could drink this stuff! Use on vegetables, fish, chicken or appetizers and have done them all! I make this exactly as written except I use white balsamic as I didn't have sherry vinegar the first time and continue to do so. Also freezes pretty well but can get a little watery.
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Sesame Noodles

Reviewed: Apr. 28, 2014
We enjoyed this! I used brown sugar instead of white and chili garlic sauce. I did add some grated ginger as I was adding it to the marinade for my chicken. After I removed the pasta from the water, I boiled a large head of fresh broccoli flowerets for a few minutes until tender. I wish there had been leftovers because I wanted to try it cold, so I guess I will have to make it again! :)
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Manhattan Filet with Pan Sauce Bordelaise

Reviewed: Apr. 16, 2014
Hubs told me again later in the evening again how much he enjoyed this! That's an endorsement as far as I am concerned! I even pan fried the steaks which is a new experience for me since I love to grill (the videos are very helpful). I thought the "crust" on the steak was nice and the inside was perfectly done. As Chef John mentions, use sodium free or homemade broth, if possible, I used reduced sodium and thought it seemed a bit salty. I used half the pan sauce, added more red wine, reduced it in the sauté pan, added the butter and it was delicious. I would definitely make this again! Thank you!
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How to Make Roasted Red Potatoes

Reviewed: Apr. 16, 2014
I always thought roasting 'taters was sooo easy. Truth is, sometimes they were good and sometimes, not so much. This requires more time but less stressing over sticking and burning. The outside of the potatoes were nicely browned and the insides were smooth and soft. Don't rush this but keep an eye on them the last 15 minutes, mine were cut a bit smaller and were done beforehand. I just used my iron fry pan in the oven and it worked very well. Thanks, Chef John!
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Sweet Hot Mustard Chicken Thighs

Reviewed: Apr. 12, 2014
These were so easy, moist and delicious. I happened to have the chipotle pepper as I use it in my rib rub and thought it was an important element in the smoky "heat" against sweet. If I didn't, I think I would have used smoked paprika and more cayenne. FYI, the sharp mustard flavor dissipates with cooking. I made the marinade in the morning, cleaned the thighs and left just a "square" of skin on the top and let them marinate all day. I toyed with grilling them but glad I tried them exactly as specified. Even the onions underneath them were a nice accompaniment. I did boil the marinade and brushed them once at the end. I'm glad I did as I didn't really have enough pan drippings and it made it easier. I might do them on the grill but think I would do them in a pan with the onions. A definite keeper! Thank you!
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Goat Cheese, Tomato, and Pesto Dip

Reviewed: Apr. 11, 2014
Loved this simple appetizer! The tomatoes lend a nice color, however, I'm not a fan of the texture, just a personal thing. I added a few soaked sundried tomatoes, chopped for color. Frankly, it is good with just the basil, as well. Be sure the goat cheese is brought to room temperature, it will spread more easily. I prefer the bread toasted but often serve this with the "lighter" plain Stacey chips.
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Mascarpone Mashed Potatoes

Reviewed: Apr. 8, 2014
My husband really enjoyed these, said they were his new fave!! I'd say that is a pretty positive review. I forgot to pick up mascarpone (but will in the future), so I used sour cream. Because this is something I would like to have more often than holidays, I cut the butter by more than half and still thought it had a nice rich flavor. We both enjoyed the light fluffy texture and I enjoyed being able to make it earlier in the day. Thanks, Chef John.
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Grandma's Chicken Noodle Soup

Reviewed: Jan. 18, 2014
I really liked this. I used a rotisserie chick, shredded all the meat and set side. I simmered the carcass in the broth for a while, removed it and followed the recipe but added 5 carrots sliced and added the noodles directly to the soup at the end. I loved the satiny consistency of the broth as opposed to watery. There is plenty in the freezer but I would definitely make this again in the future. Thanks for sharing!
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Make-Ahead Sour Cream Coffee Cake

Reviewed: Dec. 26, 2013
I was pleasantly surprised with this and received some nice compliments. I made it exactly as written except for using cinnamon instead of nutmeg in the cake. Having to assemble this after making Christmas Eve dinner for family & friends, I measured all the dry ingredients ahead of time and put them in baggies in the pan I was going to use so all I had to do was add them to the wet ingredients and sprinkle the already mixed topping. I made this along with an egg breakfast casserole putting them both in the oven at the same time and cut up fresh fruit. It was an easy breakfast to serve while opening gifts! Thanks!
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Praline-Pumpkin Mousse Cornucopias

Reviewed: Nov. 29, 2013
These were adorable! I took them to a Thanksgiving gathering for a lighter alternative to the pies we had. Very cute!!
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