mikomine Profile - Allrecipes.com (11769931)

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mikomine


mikomine
 
Home Town:
Living In: Ogdensburg, New York, USA
Member Since: Oct. 2009
Cooking Level: Intermediate
Cooking Interests: Slow Cooking, Italian, Quick & Easy
Hobbies: Gardening, Reading Books, Wine Tasting
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Recipe Reviews 32 reviews
Refreshing Summer Orzo Salad
First let me say that this is a great side salad. Had it with pork loins tonight and it was well received. Now for the problems...4 cups of broth is not enough liquid for a whole box of orzo. I eyeballed it and ended up with 3/4 of a 16 oz box stirred into boiling broth. Pop the lid on and in 10 minutes or so we had no liquid left. Stirred it well several times while cooling down as well as throwing in the chopped baby spinach to let it wilt. Toasted the pine nuts dry and set them aside. Used the butter to help with sticking and added garlic flavored olive oil as well...just a drizzle. Let this cool down stirring every ten minutes or so. When cool add diced shallot, feta, olives and pine nuts. I also added some chopped grape tomatoes. This seemed dry after a few hours though not sticky. I did add a very small amount of Greek salad dressing and stirred it in. It added great flavor but kept the nongreasy texture. Makes a lot but will make good lunch. Mikomine

0 users found this review helpful
Reviewed On: Jun. 1, 2014
Grands!(R) Monkey Bread
We make this for breakfast on holidays and long weekends, I use a pie pan rather than a bundt pan. The pie pan helps it cook more evenly. I also add a 1/2 tsp of good vanilla to the carmal sauce after cooking it up on the stove to get a creamy consistancy. No raisins or nuts for us but the beauty of this is you can try different things. I also use the small biscuit dough instead of the grands and prefer it. Family just loves this.

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Reviewed On: Mar. 24, 2014
Steaks With Roquefort Sauce
Good sauce that I would try again with some modifications. Not a brandy lover so would sub balsamic vinegar. Recently went to a restaurant that served steak with an alfredo sauce on top then a few spears of asparagus on top of that and some crispy shoestring fried onions under it-awesome. This recipe could be adjusted to similar by using good parmeson with the cream as well as a little butter to make a rich alfredo sauce and some balsamic vinegar or a little red wine would give some zing to it. Anyway good basic recipe to play with.

0 users found this review helpful
Reviewed On: Mar. 20, 2013
 
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