mikomine Recipe Reviews (Pg. 1) - Allrecipes.com (11769931)

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Refreshing Summer Orzo Salad

Reviewed: Jun. 1, 2014
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
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Grands!® Monkey Bread

Reviewed: Mar. 24, 2014
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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Steaks With Roquefort Sauce

Reviewed: Mar. 20, 2013
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.
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White Chocolate Raspberry Cheesecake

Reviewed: Nov. 16, 2012
Made this cheesecake for Thanksgiving dinner last year but left it as a white chocolate cheesecake and made a cranberry topping for it. The tart cranberry offsets the sweet filling. You can make your own with a bag of cranberrys and some sugar (cooked down of course) or even a can of good quality whole cranberry jelly will work. I garnished it with dark chocolate curls...rave reviews from family.
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Lemon Blueberry Drop Scones

Reviewed: Aug. 1, 2012
Made these last night for work today-Awesome! I couldnt find lemon yogurt at the store i was in so bought vanilla. Wanting a lemon flavor I found a jar of lemon curd in my fridge, warmed up a couple Tbls and added it to my yogurt along with the zest called for and a little juice from 1/2 a lemon. Followed the rest of the recipe and baked for about 18 min. Did not have any zest left for drizzle so again used some of the curd (about a Tbsp) nuked it and added it with whatever lemon juice i could squeeze out of the last 1/2 of a small lemon. This topping came out great. The scones are gone with many compliments and requests to make again. I will definately make these again!
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No Bake Chocolate Oat Bars

Reviewed: Jul. 19, 2012
Very quick and easy, made these last night and ate a few within an hour. I think I would use more peanut butter the next time. Followed others and used 3/4 butter rather than 1 cup and it still turned out great..not greasy at all. Great recipe! Thanks Traci.
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Scrambled Egg Brunch Bread

Reviewed: Jul. 5, 2012
What a great recipe idea! Saw this and had to modify it to my taste. First, didnt want to make a big one so only used one can of crescent roll dough, then did the ham layer, a couple scrambled eggs (with cheese mixed in) layer and a layer of thawed frozen spinach. Sprinkled some blue cheese along the top and closed it up as directed. Brushed with butter and baked. Wow! What a great breakfast treat, Hubby and I ate all but two slices. I am thinking of several options for the filling that I will try (diced tomatos, olives, mushrooms)-the possibilities are endless. I also am thinking maybe some cream cheese filling with blueberries mixed in to make it into a type of danish. Thanks for posting this great recipe.
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Banana Crumb Muffins

Reviewed: May 16, 2012
Fantastic, I'm not a fan of banana bread and am always trying to find something different to do with overripe bananas that i have left on the counter..this is it! I made these from three old bananas and followed some of the reviews calling for oil instead of butter but continued on with the basic recipe. I did add pecans to the crumb topping because i love them. They took a little longer than 18 minutes to bake (about 25) but I got 12 normal size muffins from my batter. The crumb crust made me worry a little as i have had the topping melt into the muffin before but this did not and i did put it on before baking instead of during. Brought them into to work the next morning and they were deemed a keeper. They still tasted good two days later. Thanks!
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Chocolate Cappuccino Cheesecake

Reviewed: Apr. 23, 2012
Awesome! Made this for Easter dinner and got rave reviews. Changed the crust to keebler fudge stripe cookies and butter, nothing else as cookies were sweet enough. Because some family members are non drinkers i added only a capful of amaretto to cheesecake just for a hint of flavor...it was so full of rich, dark chocolate flavor..I will make this again and again. Thanks!
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Gourmet Mushroom Risotto

Reviewed: Dec. 20, 2011
Tried this over the weekend and glad I did. It took much longer than 20 min (more like 40) to cook but maybe I didnt have the pan hot enough. At any rate like true risotto it takes a lot of stirring to get a great end product. Used just the baby portabella, used beef broth (was what i had on hand) and forgot the shallots so used regular onion and 2 cloves chopped garlic. Left out the chives (just my own taste). I basically screwed this up every way i could, added the wine before toasting the rice, etc and yet it still came out fantastic! Served with a small steak and hubby and I ate until we couldnt move. This makes a lot so we had some for leftovers that tasted just as good microwaved the next day. Definately a keeper!!!
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Concord Grape Jelly

Reviewed: Sep. 21, 2011
Good grief this was labor intensive but I had a lot of grapes to use up from my garden and wanted to try it. The flavor is so fresh!! I did read some other reviews and used more grapes than called for to make the 4 cups of liquid since water would only weaken the taste. I also used about 5&1/2 cups of sugar instead of 7 to cut back on sweetness. My jelly set up almost immediatly with no problems and i did not process it, just tipped it over onto the top and let it cool down that way for about 1/2 hour then tipped it back upright and the lids could be heard popping inward to seal the jar.
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Breakfast Loaf

Reviewed: Aug. 9, 2011
5 stars for the idea and filling. I read reviews and did a few alterations but kept the basic recipe. I used a round loaf of peasant bread from price chopper (too hard-wont use again) I mixed olive oil and garlic powder and brushed the inside bowl and the outer surface with it before filling and wrapping in foil. I used a jar of marinated roasted red peppers in place of regular red peppers for taste and softness. The result was delicious had it not been for the toughness of the bread. I need a much softer bread for the next time. Co workers loved the flavor. I did as one reviewer said after making the night before and leaving in fridge I took out and let sit at room temp for 30 min. then baked in foil for 30 min. It was still only slightly warm-not hot enough for my taste-this could have been because of the tough shell of the bread I used. All in all a great idea and very tasty.
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Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating

Reviewed: Jul. 28, 2011
Used this on a small beef tenderloin and one reviewers (rob) red wine dijon reduction sauce. It was fabulous. The meat had great flavor after only 30 min. of marinating and 20 min on the grill (it was only a 1.5lb roast). The sauce tipped it over the edge of greatness. Had to hunt pretty hard to find it but it was well worth it. We will make this over and over. For those of you wishing to try the reduction sauce click on rob foote review name below and follow to his page. Look at his recipes submitted, it is listed in a meat recipe he has. YUM
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Chateaubriand con Vino Brodo

Reviewed: Jul. 28, 2011
Used the red wine dijon reduction on another recipe here for herb crusted tenderloin and the sauce was out of this world. Easy to make and very flavorful will use it again and again. Thanks!
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3 users found this review helpful

Hot Chicken Wing Dip

Reviewed: Jun. 21, 2011
Good dip, but too much ranch drsg. My son-in-law makes it with just cream cheese base, chopped chicken, hot sauce and cheese. Tastes great.
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Party Cake Topping

Reviewed: Jun. 16, 2011
Delicious! I took other reviewer advice and used 1/2 cup milk in the pudding to make it thicker and I made that first and set aside. I then beat the cream cheese, added in the pineapple with a little juice, then added in the pudding mixture-once mixed I folded in the cool whip and this helped to keep it light and fluffy. I refrigerated it overnight and frosted my pineapple mud cake from this site in the morning before I left for work. Everyone loved it. This topping made the whole thing so creamy but not overpowering in sweetness. Loved It!
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Seven-Up™ Mud, Fruit Slide Cake

Reviewed: Jun. 16, 2011
Wow, this came together so easy and was really moist! I put in extra pineapple for more flavor which helped because the pineapple flavor is very light (might try a pineapple cake mix next time). It does seem to be crumbly while still being moist(?) and that makes it a little tough to get out of the pan but well worth the effort. I made a version of the pineapple party topping from this site to frost-Delish!
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Congeal Salad

Reviewed: Jun. 15, 2011
I have had this before and it is good even though it sounds kinda weird. word of warning, banana does not hold up well in this. I only use it if it is going out pretty quickly so the bananas dont turn color and get mushy. This is best if made on the day of use and refrigerated for a bit before hand
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Best Ever Sausage with Peppers, Onions, and Beer!

Reviewed: Apr. 18, 2011
Good basic, I am italian and my family makes this with sweet or hot sausage, olive oil, onion& peppers and potatoes. Salt and pepper to taste, cover for 15 min to cook potatoes then take the top off and let it brown up a little. Serve with crusty italian bread-Hubbys favorite dish.
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Quick and Easy Clam Chowder

Reviewed: Mar. 31, 2011
Wasnt thrilled with all the canned stuff but went with it anyway-it was delicious! Took reviewers comments and chopped up some onion, celery and two potatoes (which I nuked for three min.), added two cans potato soup, 1 celery, 1 large thick of new england and three cans of clams with juice, this was mixed in a bowl overnight and dumped into my crock pot in the morning, I added about 1 and 1/2 cups of fat free half and half, some black pepper and left it. Stirred at lunch break and took top off when I got home for an hour to let it thicken up a little. It was great with garlic bread and we ate until we were stuffed!
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