Mightymiri Recipe Reviews (Pg. 1) - Allrecipes.com (10714366)

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Homestyle Turkey, the Michigander Way

Reviewed: Dec. 10, 2013
Best. Turkey. Ever. This is what I've done the past several years: I use the brine technique described in another recipe on this site called "Perfect Turkey" then I prepare the turkey according to the Homestyle/Michigander way. I use a meat injector to get some of the water/seasoning mixture into the bird before I pour the mixture all over it. I use a roasting pan with a lid and I leave it. I do not uncover it to baste or anything until time is up. I get rave reviews every time. The remaining turkey stock makes an excellent gravy with a very easy recipe on this site called "Savory Turkey Gravy".
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Panna Cotta

Reviewed: Dec. 10, 2013
This is so easy and delicious. Be sure to stir constantly to avoid burning the heavy cream, and also make sure the gelatin is thoroughly mixed in. I doubled the recipe and set it in a 9x12 glass dish. I also topped it with lightly sprinkled cocoa powder and mixed berries. Next time I will try a lighter version with half-and-half and less sugar. I may also try adding coconut extract for a twist.
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1 user found this review helpful
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Slow Cooker Pernil Pork

Reviewed: Feb. 5, 2012
This turned out great. Being Puerto-Rican myself, I've done the traditional method of cooking the pernil in the oven. I loved the convenience of using the slow-cooker instead, and it turned out just as good. I always cut into the meat and shove some of the garlic/pepper paste into it. Also, I put balled up pieces of foil under the pernil to elevate it a bit. This prevents it from sticking to the bottom and sitting in the grease. It came out very moist and delicious. Once you place the lid on it, leave it! Every time it's opened moisture escapes. I opened it after 6 hours and it was done. Remember pork is fully cooked at an internal temp of 170 degrees.
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14 users found this review helpful
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Hot Pizza Dip

Reviewed: Feb. 5, 2012
I got rave reviews for this on Superbowl Sunday. Based on the recipe's comments, I prepared this the night before to allow the spices time to work their way into the cream cheese. What's great about this is you can tailor it to your own preferences, just as you would an actual pizza. I used onions instead of the green peppers, and a Mozz/Cheddar combo, instead of the Mozz/Parm. I also opted out of the olives. It was fantastic on a buttery cracker. I can't wait to try other toppings!
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Whipped Cream Cream Cheese Frosting

Reviewed: Jan. 30, 2012
I followed the recipe exactly as written. This is a good frosting for those that like cream cheese desserts, such as cheesecake. I may use a little less sugar next time. I used it on a white cake, but didn't care for the combination. It would be best on a chocolate cake and/or with some kind of berries.
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3 users found this review helpful
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Simple White Cake

Reviewed: Jan. 30, 2012
I took the advice of other reviews and made sure I mixed really well as I added ingredients one by one. Also, I doubled the recipe and added 1/2 cup more of milk. It was a little more dense that I would have liked, but it tasted good. I agree that it tastes like a sugar cookie.
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4 users found this review helpful
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Camp Cornbread

Reviewed: Jan. 2, 2012
I made changes based on comments. It definitely needed to be doubled, or it would have been really flat. I doubled everything except the canned corn, and I used only 1/4 cup of sugar. I also added 3 tablespoons of unsalted butter. It was a big hit and some said it was the best cornbread they had ever had. Next time I'll try it with some jalapeno added.
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12 users found this review helpful
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Mexican Bean Salad

Reviewed: Aug. 29, 2011
Great recipe! It was a huge hit. I used a can of pinto and red beans instead of the ones listed, and opted out of the hot sauce. I followed the rest of the recipe as listed. It was great! I love recipes that can be prepared in the morning or the night before. This one is a keeper.
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Pan-Seared Tilapia

Reviewed: Jul. 28, 2011
This turned out sooooo good. I skipped the butter and used salt and lemon pepper seasoning. Delicious.
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3 users found this review helpful
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Puerto Rican Pork Roast

Reviewed: Sep. 11, 2010
Great recipe! My family raved that it was the best lechon they've ever had. I added a teaspoon of vinegar per other's comments. I baked it at 350 degrees for two hours and then put it up to 425, until the internal temp reached 170. Very tender and juicy!
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Avocado, Tomato and Mango Salsa

Reviewed: Sep. 11, 2010
Great salsa! I made it for a luau party this summer and it was delicious! I omitted the jalapeno, just as a preference. It was great.
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4 users found this review helpful
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Carolyn's Sweet Potato Fries

Reviewed: Jul. 6, 2010
These were delicious! I didn't have cardamon, but it still turned out great.
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6 users found this review helpful
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Carne Guisada III

Reviewed: Jul. 6, 2010
Very good :) I added a carrot for some extra flavor and color. Easy on the salt, if you're not into saltiness. The seasonings already have salt.
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10 users found this review helpful

Easy Arroz con Gandules

Reviewed: Feb. 13, 2010
This recipe is missing one very important ingredient.. salt! Being Puerto-Rican myself, arroz con gandules without salt is unheard of. Which is probably why some of you said it came out bland. I would add a teaspoon. Also, two cans of peas is a lot, I would do just one. Extra garlic, and an extra packet of Goya's Sazon seasoning is my secret. I also use the fluid from the drained peas as part of the water (reduce water accordingly). Que rico!
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Jicama Salad with Cilantro and Lime

Reviewed: Feb. 8, 2010
Absolutely delicious and so refreshing! I didn't change a thing. It went fabulous with the enchiladas I made.
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2 users found this review helpful

Double Layer Pumpkin Cheesecake

Reviewed: Dec. 29, 2009
Delicious! The only thing I did differently was even out the layers, so that there were equal parts cheesecake and pumpkin. I'm a cheesecake fan, so I didn't want the pumpkin to over power the cheesecake flavor. It turned out perfect!
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Horchata de Arroz (Rice Drink)

Reviewed: Dec. 29, 2009
I love Horchata, but it is not a Puerto-Rican drink. It derived from Mexico and Central America. If you want an authentic Puerto-Rican drink try Coquito. There are some pretty good recipes for it on this site. Cheers!
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15 users found this review helpful

Jenny's Cuban-Style Slow-Cooker Chicken Fricassee

Reviewed: Oct. 15, 2009
Delicious! Per other's comments I added Sazon, and homemade sofrito. It was fabulous. For those who said it was bland, be sure to taste the sauce before pouring it over the chicken. It might need more salt/pepper etc. Serve with white rice... perfect!
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13 users found this review helpful
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Sweet Potato Casserole II

Reviewed: Nov. 30, 2008
Yummy! This is definitely a keeper. Per others' comments, I used less sugar (3/4 cup) and more vanilla (1 tsp total). Doubling the topping is a must! I also added some nutmeg and cinnamon. This was my first time making a sweet potato casserole and it was a HUGE hit with all my guests.
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Easy Sausage Stuffing

Reviewed: Nov. 30, 2008
This was delicious! I made changes based on what others said. I added about 1/2 cup more of broth. I uncovered it for the last 10 minutes to brown and crisp the top. I also added salt, pepper,and garlic powder. I ran out of poultry seasoning, so instead I used a combination of savory, thyme, black pepper, rosemary, and marjoram. I used less celery, but added apple. It turned out great! Definitely making it again next year. Don't forget to grease the dish first!
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