mikomine Profile - Allrecipes.com (11769931)

cook's profile


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
  • Title
  • Type
  • Overall Rating
  • Member Rating
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 40 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.

0 users found this review helpful
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.

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

In Season

Gourmet Chicken
Gourmet Chicken

We have over 150 different ways to take chicken from everyday to gourmet.

Springtime Salads
Springtime Salads

All the tenderest leaves, baby vegetables, and early fruits are ready for the picking.

Spring Sale! Only $5.99
Spring Sale! Only $5.99

Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States