mickdee Recipe Reviews (Pg. 14) - Allrecipes.com (10435308)

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Broccoli Chicken Divan

Reviewed: Dec. 26, 2009
I followed this recipe but increased the chicken broccoli because it's just a personal thing of not liking lots of sauce in my casseroles. I would add a few more spices next time but anything my stepson will eat leftovers of is worth putting in the monthly rotation! Thank you!
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PHILLY Make-Ahead Spinach Phyllo Roll-Ups

Reviewed: Dec. 26, 2009
These were very good. I missed that the cream cheese was to be in a tub and bought the brick of light cream cheese (neufchetzel). I used 1/2 brick and it turned out just fine. I couldn't find the herbed feta so I used plain fresh feta (packed in water). Didn't mean to change it but I think this would be good with any variation of you preference (though I will try to find the herbed feta because I will make it again). Be sure to let them cool enough or they will be difficult to cut.
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4 users found this review helpful

Sam's Famous Carrot Cake

Reviewed: Dec. 26, 2009
This was outstanding! So very moist and flavorful. I substituted applesauce for the oil and used pecans. I frosted with Cream Cheese II icing and it was incredible.
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2 users found this review helpful

Best Ever Brisket

Reviewed: Dec. 15, 2009
This was amazing! It was so juicy and moist! I had never made one before so this was unchartered ground for me. As everyone has said, be sure it is a BEEF brisket! I mentioned to Christine before making it, I'd have to change up the rub as my husband is allergic to powdered onion & garlic. She was right, you can play with the rub a bit to suit your taste, I rubbed it down with minced garlic first and added paprika & ground mustard to make up for the loss of the other two powders. My butcher told me to cook it fat side up (I wouldn't have known to do that, maybe some don't). We had it for dinner two nights with mashed potatoes and vegetables and there wasn't enough left for the BBQ sandwiches I planned! My husband "eats to live" and rarely comments on anything... last night he asked me to make it again and said it was "the best ever". Thanks, Christine, I'm buying another next run to the market.
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3 users found this review helpful

Gumbo Style Chicken Creole

Reviewed: Nov. 12, 2009
This was really good! Didn't have precooked chicken so threw 3 breast halves (S & P) in the skillet, browned and cooked while getting rest of ingredients together. Removed and continued with recipe in same skillet. I agree it needed more liquid but I added another can of the diced tomatoes/chili instead of broth. A few shakes of Red Hot and this had LOTS of flavor and a nice touch of heat. No mushrooms. Served over white rice.
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2 users found this review helpful

Spanish Beef and Rice

Reviewed: Nov. 11, 2009
I was a bit disappointed in this. It's a good base recipe but it just seems to need something; bland. I'll make it again but would use diced tomatoes with chili peppers and other spices. This might be a good recipe for a family with very young children.
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1 user found this review helpful

Banana Sour Cream Bread

Reviewed: Oct. 19, 2009
I haven't made banana bread in many years and am not the best baker. I made this exactly as stated other than quantity. I only had 4 bananas so I recalculated for 22 servings and used 2 larger loaf pans (didn't have the other sizes). It was very flavorful and moist. I have other family recipes but I will keep this one for my own! Thank you!
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The Whole Jar of Peanut Butter Cookies

Reviewed: Oct. 19, 2009
I am baking challenged but these were so easy I pulled this off! I loved the fact I could put the dough in the frig and come back when I was ready to bake. Someone suggested making two logs, so I wrapped them in waxed paper, put one in the frig to bake in the morning and the other in the freezer (in freezer bag)for another day. It made a very nice looking cookie with a very nice flavor. I have a convection oven and used the suggested temp and time - though I did keep an eye on them at the end. Thank you, I'll make these again because they are so good and easy to handle!
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Eat Michigan Salad

Reviewed: Oct. 10, 2009
What can I say, everything about this salad rocks! I made this to compliment an Autumn/MI themed dinner and all raved. The dressing is outstanding! I followed the recipe exactly and loved it, but I could see changing it up a bit to suit guest's tastes and still keep it's integrity. I made the Sugar Coated Pecans from AR and used those - YUM!Okay, now I have to come up with a salad using Buckeyes! ;)
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5 users found this review helpful

Sugar Coated Pecans

Reviewed: Oct. 10, 2009
What can I say? Another 5 stars! Made these to add to salads but ended up putting them in a nice jar on the coffee table. Going to make another batch for a gift!
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1 user found this review helpful

Maple-Garlic Marinated Pork Tenderloin

Reviewed: Oct. 10, 2009
This was extremely good! I followed the recipe exactly and wouldn't change a thing! I served this at an Autumn themed dinner last night along with Wild Rice Stuffed Squash, Eat Michigan Salad and Green Beans for a Special Occassion, all from AR, and guests loved it. I did have to use the oven because it's cool here now. I convection baked 350 for 40 minutes and rested 10. I boiled the marinade and basted every 15. Thanks for nice recipe! I'll be making this again and will take it to the grill in the Spring!
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3 users found this review helpful

Wild Rice Stuffed Squash

Reviewed: Oct. 10, 2009
Follow the recipe! The rice can be made ahead of time and is even good on it's own.
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8 users found this review helpful

Ruby Drive Sloppy Joes

Reviewed: Sep. 18, 2009
I made this last night and followed the recipe. I was dubious of the salsa but it was a very nice addition offering interest to the otherwise ordinary Sloppy Joe. It had a nice rich flavorful taste.
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1 user found this review helpful

Baked Ziti I

Reviewed: Sep. 8, 2009
I know you can make a number of changes to this recipe to make it "your own", golly knows there are many testaments to that in these reviews, but take my word for it, you really don't have to go to the trouble. It is great just as it is written. Thanks, cookin'mama, for a great hearty meal everyone can enjoy.
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2 users found this review helpful

The Best Chicken Salad Ever

Reviewed: Aug. 29, 2009
This is excellent! I have been making this all summer and it is the best! I throw an extra two marintated breasts (any flavor marinade works) on the grill at dinner to use the next day for this recipe. It's easy and adds a bit deeper flavor. P.S. I tried it in the processor but prefer it shredded or finely chopped; just a texture thing to me as the flavor is wonderful either way..
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2 users found this review helpful

Salmon Cakes II

Reviewed: Aug. 28, 2009
I've been making these for a while and they are great made with leftover cooked salmon! Makes a great quick lunch over a nice salad!
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1 user found this review helpful

Greek Garbanzo Bean Salad

Reviewed: Jul. 20, 2009
I made this as a side for a BBQ this weekend. Loved it! I increased to 4-6 oz fresh feta packed in water, 2 English cucumbers (probably more than called for but I love cucumber)and pitted kalamata/greek olives. This would be a great option if you have a vegetarian in the group. I made it because I've OD'd on ribs, BBQ chick, hamburgers/hotdog, coleslaw, potato salad and wanted a lighter fare option. No one noticed I only had a small piece of meat, this salad and a couple other sides. I'm going to be making this a lot! Thanks!
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Herbed Feta Dip

Reviewed: Jul. 19, 2009
This dip is a win-win; so healthy and flavorful! Who knew beans, yogurt and feta worked together. The fresh herbs really make it. I followed it exactly, won't change a thing in the future. Please heed Heather's advice to let it set overnight (I served mine too soon - but nearly polished it off the next day!). Not only does the flavor deepen but it thickens up. P.S. I used water packed fresh feta and will make this with Greek yogurt next time for an even creamier consistency. Thanks Heather, I finally have a great tasting dip I don't have to feel guilty about!
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10 users found this review helpful

Owen's BBQ Chicken

Reviewed: Jul. 18, 2009
I always make my own bbq sauce as I have never found a bottled sauce I liked. Didn't feel like making mine (large batches) and this looked intriguing. It was VERY good! I made it at the last minute so I didn't add all the water. It was perfect. I used breasts over indirect heat. I'm a "baster" so I baste after the first couple turns. I actually like a bit of carmelization. Thank you! I will use this for ribs, too!
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4 users found this review helpful

Irish Eggs

Reviewed: Jul. 17, 2009
This is really good! This is my new Sunday breakfast recipe (actually, I made this as a last minute dinner). I cooked up 1 cup sausage first, skipped the butter and proceeded with the recipe. I will make this often and adapt it with what I have on hand and different spices. Thank you!
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