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

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mickdee

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Best Bean Salad

Reviewed: Jan. 3, 2010
This really is the best ever! Be sure to rinse the legumes. I don't usually use Spenda but used a 1/2 cup in this instead of sugar (New Year Resolutions and all that!). Darn, I made this to clean out some cans from the pantry and I may just have to go buy some more!! Thanks! UPDATE: I have been making this constantly since this review and keep in containers in the frig for a quick healthy lunch! It's so easy to make and lasts the whole week! Thanks again!!
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114 users found this review helpful

Scotch Eggs

Reviewed: Jul. 5, 2009
Thank you for this recipe. My husband talked about these being served at a restaurant he used to frequent. He's Irish, I'm Scottish - never heard of them. Go figure. I followed the recipe for the most part but gleaned tips from some of the reviews: I used Jimmy Dean's sausage, increased to 6 eggs for 2 lbs sausage, used Panko bread crumbs and 2 eggs for dipping was fine. I placed them all in a large oven safe skillet, browned stove top, then put the skillet in the oven for 40 minutes. I served sliced in half on large lettuce "cups" with 1/2 cup mayo and 3 Tablespoons Frenches Honey Mustard blended on the side. SO cute! I will use this instead of my breakfast casserole occasionally for company. Also, the night before, I have cooked eggs, encased with sausage and refrigerated. In the morning, dip in egg, bread, brown and bake in the morning. SOOO good with cinnamon rolls and fresh fruit! Different, easy and nice presentation! Sorry for long review and changes but thought it was worth sharing.
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93 users found this review helpful

Meatball Nirvana

Reviewed: Apr. 4, 2010
I took a leap of faith and quadrupled this recipe and it was worth the risk! Sooo wonderful! I used ground sirloin. I was alittle worried about not using any egg but I followed the recipe to a "T" other than using fresh garlic and reducing the crushed red pepper to a 1/4 proportionally to suit my family. I made a pot of sauce and had pasta and subs last week. I intended to freeze them in bags but ended up making family size portioned containers and froze them in my sauce. Gave one to DD and she loved them. Each pound made a dozen meatballs slightly larger than a golfball. I have a convection oven so 15 minutes cooked them nicely. Thanks LTH, I will be making these again soon!! (As long as the fam doesn't OD on them in the mean time!)
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58 users found this review helpful
Photo by mickdee

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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46 users found this review helpful

Cheese and Beef Enchiladas

Reviewed: Jun. 9, 2010
These were very good! I used 1.3lbs ground sirloin, no peppers, flour tacos and a can (12oz) of red enchilada sauce over the top. A nice change for ground beef from hamburgers and meatloaf! UPDATE: Started adding salsa to the meat for extra flavor.
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39 users found this review helpful

Marinated Shrimp

Reviewed: Feb. 2, 2009
I made this for our Superbowl party and it was a hit. It is pretty presented on a lettuce covered plate and scallion sprinkled over the top. I used olive oil instead of canola - just personal preference.
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27 users found this review helpful
Photo by mickdee

Mexican Blackened Corn

Reviewed: Apr. 20, 2011
I made this for Recipe Group. It was very good! Next time, I would use a HOT cast iron skillet. I used a Cuisinart Stainless pan with just a touch of oil and just didn't get the blacken results, though it browned nicely. The flavor was great, however, I used 1/2 the cayenne called for and that provided enough heat for me. Cotija was not available so I used a Mexican blend. Thanks! Nice side to compliment any Mexican dish!
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23 users found this review helpful

Ranch, Bacon, and Parmesan Pasta Salad

Reviewed: Jun. 9, 2010
I'm not a fan of pasta salads but thought the idea of using Ranch Dressing was intreguing. We really liked this!! I followed exactly and agree you may need to add more Ranch as mine absorbed much of the dressing. I will also double the bacon next time and liked the idea of others to add it before serving (although it was fine as is for us). Thank you!!
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23 users found this review helpful

Flourless Chocolate Cake II

Reviewed: Jan. 14, 2011
Update: I made this again and covered with Shiny Chocolate Glaze and sugared raspberries. / This was so easy and so good. I tossed strawberries in a bit of sugar earlier in the day and served them on top.
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20 users found this review helpful
Photo by mickdee

Chickpea and Quinoa Salad with Lemon and Tahini

Reviewed: Apr. 16, 2011
This is very good but you have to like Tahini to enjoy this as it is a major part of the dressing. The fresh lemon really brightens this. I used a minced red onion in lieu of the shallot as I didn't have one. I would probably add some celery, carrots and cherry tomatoes to this next time foer a bit more crunch and color. Thanks, Cara!
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19 users found this review helpful

Baked Kale Chips

Reviewed: Aug. 14, 2012
These exceeded my expectation! I picked up a head of kale that was so big it had the whole seat compartment of the cart to itself! Lol! It worked out as they shrink quite a bit after baking. I agree with others that very little oil and salt is needed. I was surprised how gentle the flavor was from such a big curly leaf! Note: These need to be eaten the same day. I tried them the next day and it was like chewing on a rubber band.
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16 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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15 users found this review helpful

Simple Garlic and Basil Pesto

Reviewed: Apr. 13, 2009
I've make this all the time and keep in on hand. It's very good! I use all pine nuts - toasted first - just a preference and never have brazil nut on hand. I use a pinch of cayenne instead of chili powder. It makes enough to freeze for later. I don't use an ice tray - takes up too much space even if just temporarily. I spoon the rest in the bottom of a quart freezer baggie and fold it over to make a "log". Next time I cut off what I need and put the wrapped "log" back in another baggy in the freezer. It only takes a couple minutes for small amounts to defrost.
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15 users found this review helpful

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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11 users found this review helpful
Photo by mickdee

Mediterranean Quinoa Salad

Reviewed: Apr. 11, 2011
This was outstanding! Have made this several times since my original review and love it. I always use chickpeas instead of chicken. I sometimes add artichoke hearts. Be sure to use fresh lemon juice, it makes it. I didn't use all the oil & balsamic so mix and add to your liking. Thanks, Colter! This is a keeper and will be highly recommended!
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11 users found this review helpful

Vegetarian Chickpea Sandwich Filling

Reviewed: Jan. 14, 2011
I love this! I put it on top of a salad. So yummy!!
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10 users found this review helpful

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
Photo by mickdee

Strawberry Ribbon Bread

Reviewed: May 15, 2011
I made this for Recipe Group. So good and my husband said he "loved" it! I followed the recipe exactly with the exception of fresh strawberries and vanilla extract. I sliced them and tossed in a bit of sugar to let them release some moisture. I was concerned as the dough was very sticky but the result was very moist! I have a convection oven and reduced the temp 25 degrees and took it out after an hour. While it was pretty, I don't think I would add nearly all the red food coloring next time. Thank you!
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9 users found this review helpful

Pierogi Casserole

Reviewed: Jan. 5, 2011
My husband loves pierogis. I doubled the potatoes and did follow many reviewers suggestion to mix the bacon, onion and cheese in with the potatoes. Made it a lot easier to assemble. I did save some onion and cheese for the top. Because this takes some time to make and it is very rich, I made portions for the freezer. I lined a casserole with foil, cooled the casserole, pulled out the casserole and cut into portions. I put the portion I want in a loaf pan to cook. Nice to have a quick potato dish for a side. Thank you!
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9 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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9 users found this review helpful

Displaying results 1-20 (of 362) reviews
 
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