mickdee Recipe Reviews (Pg. 10) - Allrecipes.com (10435308)

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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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6 users found this review helpful
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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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2 users found this review helpful
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Brownies To Die For

Reviewed: Feb. 12, 2012
I had problems with this recipe. I did use a 9 X 13 and the extra egg for a "cake" like brownie as many suggested. Nearly an hour into baking the middle was still a bit "wiggly". I added the chips and nuts to the top and put it back in for another 10 but the middle never fully cooked. Had to cut around it and it still seemed like they were uncooked.
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3 users found this review helpful
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Fiber One® Chocolate-Peanut Butter Haystacks

Reviewed: Feb. 6, 2012
These were really yummy! So easy, so good! I kept some in the frig and some on the counter, the ones kept refrigerated had a better texture and taste. It seemed they cereal stayed crisper and had less of the "cereal" taste. I didn't have any waxed paper so I sprayed Pam on foil, worked just as well.
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3 users found this review helpful

A Piece of the Tropics Pie

Reviewed: Jan. 28, 2012
I had high hopes for this recipe as I love pecan pie and the idea of a tropical twist was intriguing. I followed it to a “T” and took it to a friend’s house for an Asian/ Tropical inspired dinner party. All agreed it was beautiful. There was no doubt it would be a rich pie based on all the ingredients plus the melted butter poured over it but all 6 of us were overwhelmed. I guess “rich” and “sweet” are relative terms but this tipped the scale for us.
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5 users found this review helpful

Lemon Pecan Pilaf

Reviewed: Jan. 19, 2012
We liked this very much! I used all the named ingredients but but changed the process a bit. I toasted the pecans ahead of time in a small pan stove top and set aside. In the sauce pan I browned the rice in the butter to give it a "toasty" flavor, added the the chicken broth and proceeded with the recipe as stated. I served this with Spinach Stuffed Chicken Breasts which paired well.
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2 users found this review helpful

Bacon and Feta Stuffed Chicken Breast

Reviewed: Jan. 19, 2012
I made Garlic Spinach from here with fresh spinach and proceeded with the recipe adding the cooled spinach to the stuffing. I browned the breasts before stuffing to give them some color and rested the stuffed breasts on top of the diced tomatoes. I served with Lemon Pecan Pilaf and green beans. Served to company and was very well recived! Thanks!
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4 users found this review helpful

Spinach Shrimp Fettuccine

Reviewed: Jan. 2, 2012
We really enjoyed this. I did not have fresh tomatoes or spinach but it didn't matter, I followed the recipe otherwise. I drained a box of frozen spinach very well and used a can of diced fire roasted tomatos. I can only imagine this will be even better when tomatoes come back in season!
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4 users found this review helpful

Homemade Chicken Cacciatore, Sicilian-Style

Reviewed: Jan. 1, 2012
This was very good! I used 4 frozen skinless, boneless chicken breasts. I then followed the recipe with the exception of adding the flour at the end. Very good served over pasta. I would make this again. Thanks!
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3 users found this review helpful

Asian Lettuce Wraps

Reviewed: Dec. 30, 2011
I really enjoyed these, my husband wasn't as impressed. I followed the recipe exactly. I think I would use ground chicken or turkey next time but I was happy to have the leftovers for lunch!!
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3 users found this review helpful

Merlot Dipping Sauce

Reviewed: Dec. 26, 2011
I really wanted to love this! Before adding all the butter, I took part of it out and added the ratio of butter and it just seemed to be overpowered with Balsamic (and I used a nice grade Balsamic). So, I added about 3/4 cup more wine and let it simmer another 20-30 minutes and added the butter. That did it!! I was very happy with it and would make it again with that change!
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4 users found this review helpful

Festive Onions

Reviewed: Dec. 26, 2011
I made this to accompany a nice filet mignon. Made it as specified but added about a 1/2 teaspoon cayenne pepper. Not necessarily something I would serve in large quatities as a side but a very nice to accompaniment to any steak.
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4 users found this review helpful

Garlic Spinach

Reviewed: Dec. 26, 2011
Excellent!! I followed this exactly! I then put the cooked, drained spinach in 4 tomato cups I had zig-zag cut around and hollowed out. I topped grated parm and warmed slightly in the oven. It was a nice presentation along side a filet. UPDATE: I have made this 5-6 times since and it is worth making instead of buying frozen! So easy and flavorful. Thank you!
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16 users found this review helpful
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Fudge Truffle Cheesecake

Reviewed: Dec. 26, 2011
Oh my, this is amazing stuff!! I followed this recipe to a T, but put a water bath on the shelf below the cake and turned the oven off after 55 minutes and left in there for on hour. I also added a ganache over the top after it had cooled in frig and put it back in the frig. This is extremely rich but oh so good! Thank you!!
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4 users found this review helpful

Shrimp Scampi Bake

Reviewed: Dec. 22, 2011
OUtstanding and sooooo easy! I used large raw frozen shrimp with the tails. Defrosted and patted dry to remove moisture. Used half the Dijon and served over linguine. I kept an eye on the shrimp and took it out 8-9 minutes. It contines to cook while everything is being set tp plate. Wonderful! Thank you!
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Church Windows I

Reviewed: Dec. 22, 2011
I know there a lot of people who make these and thought I would try them. I did not care at all for the colored marshmellow flavors with the chocolate. The coconut just seemed odd with it. Maybe I'm just a Rocky Road gal.
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4 users found this review helpful

Hard Rock Candy

Reviewed: Dec. 22, 2011
This makes a lot!! I followed the instuctions exactly but did pour some into molds. Be sure to use metal or silicone, this is too hot for the cheapy plastic molds in the craft store for chocolates! I sprayed the molds with pam so there wouldn't be the white sugar all over them. Came out easily. If you want a lot of colors, I would do smaller batches. And be careful when you add the flavoring and coloring, it can spit a bit.
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5 users found this review helpful

Butter Rich Spritz Butter Cookies

Reviewed: Dec. 22, 2011
Hadn't made spritz cookies in 20 years. This is very easy to work with. I actually liked the wasy the dough oozed out a tad after a "click" from the gun to complete the cookie. The reviews scared me from adding the rum extract, but next time, I will. They are actually better the next day, in my opinion! Thank you!!
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3 users found this review helpful

Cake Balls

Reviewed: Dec. 22, 2011
These are great for kids! Fun and easy to make. Can be made with many sprinkles and drizzles in a nice presentations.
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Puppy Chow

Reviewed: Dec. 22, 2011
This is additicting. I had to make this for a spot on a morning show for AllRecipes. So easy. I realized it was the recipe my daughter used to make when she was 15-16 all the time. Fun stuff!
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2 users found this review helpful

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