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

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Pumpkin Cake III

Reviewed: Oct. 28, 2009
Cake is exceptionally moist and one I will make again. I did read reviews and used 2 tsp. of pumpkin pie spice which I would do again along with maybe another of cinnamon as this needs some spice. I also halved the cream cheese II frosting recipe recommended thankfully because it made enough to cover a sheet cake size cake or I would have had lots left over. I gave this recipe 4 stars instead of 5 due to the lack of spices but really enjoyed this cake and got lots of compliments at work on it. Great moist cake. Thanks!
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Slow Cooker Chicken Stroganoff

Reviewed: Oct. 28, 2009
This stuff was awesome and easy to make. I did have to fight the impulse to add it all together in the crock in the morning but controlled it and waited till after work while cooking egg noodles to throw in cream cheese and soup. It was so smooth and creamy. My husband really liked it but both agreed that next time I would add mushrooms. For that matter you could easily add your favorite veggie at the end as well. It was very thick and I did cut that with about a cup of chicken broth stirred in at the end but it did not change the taste and it was still thick and creamy after. The recipe is rich so you tend to eat a little less (not a bad thing) but oh so tasty.
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Sour Cream Blueberry Muffins

Reviewed: Feb. 1, 2010
Grandaughter needed a class snack for school tommorow, I had fresh blueberries on hand but not a lot of time. This recipe was perfect. Quick, easy and does not taste like biscuit/baking mix. Made 48 mini muffins. I did read other reviews and added a dash of cinnamon and a tsp of vanilla (and rolled the fresh bluberries in flour). I will make these over and over trying lemon zest instead of the cinnamon and vanilla and many other combinations. The sour cream makes these moist and light. The kids are going to love these..thanks Tory for making grandma a rock star!
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Mushroom Lentil Barley Stew

Reviewed: Mar. 3, 2010
This was a hearty meal with garlic bread on the side and it certaily stuck to our ribs however the flavor was missing and I used beef broth instead of vegetable and an extra shot of spices after reading reviews. Not bad but not a keeper for us.
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3 users found this review helpful

Chewy Peanut Butter Brownies

Reviewed: Jul. 19, 2010
Made these last week and found the flavor was pretty good but the texture was too cake like. I am always hunting for a good peanut butter recipe for my son who loves all things peanut butter. I would try these again if I could make them chewier, maybe less eggs(?) Thanks
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1 user found this review helpful

Sausage Pasta

Reviewed: Jul. 19, 2010
Made this tonight for supper, it was excellant! I used fresh spinach, fresh garlic and fresh basil and italian turkey sausage. Also added extra olive oil since turkey sausage doesnt have much grease. It came out so delicious that I could have licked the plate. Served with garlic bread for a fabulous meal. Thanks Tammy!
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2 users found this review helpful

Mini Apricot Cheesecakes

Reviewed: Aug. 2, 2010
Great and Easy. made these for sunday dinner and they really taste like cheesecake with none of the hassle. Used reg. size muffin pan (12). Sprayed cup liners with shortening, crushed up the wafers and spooned them into the bottom and filled the cups to top. Came out perfect, when they sunk a little after baking they were still full. They were easy to get out of the wrappers and I could use any topping I wanted! will use this recipe again and again. Thanks!!!
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4 users found this review helpful

Country Green Beans

Reviewed: Aug. 6, 2010
We have had a good crop of beans so far and I was at a loss on how to use them all. This recipe worked great. Followed others advice and used Chicken broth instead of water and bacon for ham. They were flavorful but needed something more. I will try a touch of dijon mustard in the mix next time to try to add some punch. Thanks for the recipe!
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1 user found this review helpful

Chicken and Dumplings II

Reviewed: Aug. 10, 2010
Made this quicker by useing two cans cr. of chicken soup, 2 cans chicken broth, 1 can vegall, 1 can whole potatos quartered. Parboil 2 chicken breasts while broth is cooking, chop into pieces and drop into boiling broth, add canned veggies keep at low boil, make bisquick biscuits and spoon drop on top, cover for 8 min. flip biscuits and cover for another 3-4 min. served with a salad, this was a quick, delicious and hearty meal. served 6 with a little leftover.
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8 users found this review helpful

Apple Brownies

Reviewed: Oct. 7, 2010
Made this last night late and followed recipe but added another reviewers topping of brown sugar, butter and chopped nuts (pecans) before baking. I had lots of apples so chopped them up in smaller cubes and used as many as I could get into the batter. This was left to cool overnight and brought into work today-OUTSTANDING! Do they actually taste or are the consistency of a brownie? no, more like a coffee cake to me,but very moist. Everyone has rated it 5 stars. I will make this again. Thanks.
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Country Apple Dumplings

Reviewed: Oct. 7, 2010
YUM is the word that comes to mind. I made these late last night for work today. While they would have probably been even better warm from the oven with whipped cream that was not a possibility. I popped them back into the oven at work on low for about 20 min. to warm them up then let everyone have at it! They were OUTSTANDING. Will definately make again to serve warm from the oven. I did cut back a bit on the sugar (1 cup) for the syrup and 1 stick of butter instead of a cup, added a dash of vanilla per another reveiwer and let it cook just a little longer to thicken it and I did toss my apples with a little sugar, cinnamon and teensy bit of flour before rolling up in crescent dough. Added just 3/4 of the mountain dew and my syrup came out rich and thick. Love this recipe!!!! Will make again and again.
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3 users found this review helpful

Bolognese Spaghetti Sauce with Sausage (Ground Beef)

Reviewed: Oct. 7, 2010
Awesome! Made this last weekend and was very pleased with the outcome. Quick and easy, hubby liked as well. This is a keeper. Did make a few changes to taste after reading reviews. Used a mix of lean ground beef and sweet italian sausage (about 1/2lb. each), added red wine instead of water and chopped up a few garlic cloves along with garlic powder. Topped with fresh parmeson cheese. This was way easier recipe than another I had tried and it was so much better. Thanks!!
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Oven-Fried Pork Chops

Reviewed: Oct. 18, 2010
Heres a much simpler and tasty way to make these. Spoon out onto plate about 1/2 cup of recuded fat mayonaise. Slather over pork chops, dip in italian bread crumbs. Place on sprayed or oiled cookie sheet and bake at 350 for about 20/30 min. flip over once with spatula. easy juicy pork chops. If you prefer spicier, add choice of seaoning to mayo and use plain bread crumbs.
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36 users found this review helpful

Pasta Fagioli

Reviewed: Oct. 20, 2010
Not quite the Italian version I grew up with but good anyway. This is my version: No celery-substitute chopped carrots here (sweeter). Pepper flakes only to taste-don't use if you dont like(I dont). One can diced tomatoes instead of fresh, Ditalini pasta and kidney beans can be substututed for canellini if desired, more chicken broth to give it that soupier consistancy and a must is fresh grated parmesan cheese to sprinkle when served.
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200 users found this review helpful

Baklava

Reviewed: Dec. 8, 2010
Finally decided to try my hand at baklava since I love it and hubby usually gets me some at Christmas every year. First, I'm considered a pretty decent cook and enjoy it BUT, this can be daunting to those who are beginners. It took me a while to work my way through the phyllo dough which is tricky to work with. Then came the chopping of the nuts (yes I bought bags that said chopped walnuts but they were nowhere near small enough). Took others advice and made the sauce first. It had some sort of foam on it that I had to strain off (?) Did make more sauce than recipe said (about 1 and 1/2) as I like mine gooey. This was time consuming to make, probably took me an hour and a half to get it together which included chopping the nuts as well as the layering. The cutting before cooking was tricky as well as everyhting kept shifting as I cut. Now all that said-THIS WAS AWESOME. It turned out delicious. I was impressed with the flavor and the looks of this. Great recipe, will make again when I have time to spare. Thanks!
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8 users found this review helpful

Broccoli Sausage Breakfast Bake

Reviewed: Dec. 16, 2010
Easy dish to make, I doubled it and used ham instead of sausage (what I had on hand). I added garlic powder, salt and pepper. It got 4 stars because I found it to be bland, partly my fault for not using sausage maybe. I will make again but will saute up some garlic first and go heavier on the spices. Great base recipe to change up however you like.
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6 users found this review helpful

Very Easy Mushroom Barley Soup

Reviewed: Jan. 5, 2011
Wow, had this last night, it was awesome. Made it the night before for the following nights dinner when I would be running late. Really didnt measure anything just chopped up the veggies, used two boxes of broth (think that may have been 8 cups) and a cup of barley (like it thick). As per another review chopped up some store bought roasted chicken and added it at the end. My barley was pearled (also read in the reviews) and I cooked for probably an hour and a half. The flavor was great, the soup had body and texture and was warm and filling on a cold winter night. Served with a small crusty french bread this was an easy and delicious meal. This will be a keeper in our house. Thanks!
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4 users found this review helpful

Pork and Shrimp Pancit

Reviewed: Jan. 25, 2011
After having tried this at a friends home I was in love. Her father-in-law is from panama and makes pancit (prounounced ponsit by them) regularly. I have always wanted to try it but never seemed to be able to get the recipe from them. After seeing this I was elated. The five star rating is for the recipe and idea however I did make changes after talking with my friend. I used chopped pork and small shrimp which I sauted in oil with a shallot and chopped garlic. I added the oyster sauce, some soy sauce and the chicken broth and ginger into the pan as well. Then instead of Bok Choy I bought a bag of cole slaw mix (chopped cabbage and carrot) and added 1/2 of that. I had soaked the rice noodles for ten minutes per package directions then drained and added to the pan as well. Everthing then simmered together for about 15-20 min. and served. This was delicious. I'm afraid my noodles wernt as soft as I would have liked which may be because the package said soak for 10 min and the recipe for 20 min. I will soak for the longer time next time I make it and hope they get a little softer upon sitting in the mix. This made alot and I will have enough for another meal easily. I did double the liquid ingrediants and used a whole can of the chicken broth (as well as several Tsp of soy sauce) to keep the moistness in and it still was not soupy or wet but had great flavor. Thanks for a great base Rayna!
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7 users found this review helpful

Bow Ties with Sausage, Tomatoes and Cream

Reviewed: Feb. 1, 2011
Made this last night for supper. After reading other reviews I used penne pasta, a 28oz can of diced tomatoes drained, chopped spinach(omitted the parsley) and a shallot instead of onion. Since my canned tomatoes wasnt seasoned I added italian seasoning. I had less than a cup of heavy cream so used 1/2 & 1/2 for the rest. This was easy and delicious on a cold winters night. Great base recipe to make per taste. The next time I may use pancetta, olives and artichoke and just omit the sausage. Thanks!
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8 users found this review helpful

Lemon Curd

Reviewed: Mar. 4, 2011
Went to the market to get lemon curd for a cake I was making-couldnt find any. Resigned myself to not using it and then remembered my favorite recipe site....made this after work yesterday. Not only did it turn out awesome it tasted great and didnt cost me a fortune! I followed the reviews and used the microwave pausing it to whisk every 30 seconds-took about 2 min. to thicken. I left it on counter to cool then put in fridge to cool further. It came out rich, creamy and I had no egg bits in it. I made a lemon cake for a coworkers birthday (box) and added a pack of lemon pudding and pie filling. Between the round layers I smeared on the curd and covered with fresh raspberries, put the top layer on and finished with buttercream frosting. Popped a few berries on top with some lemon zest and it was a hit! Thanks so much for this recipe-I will never buy lemon curd again!
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3 users found this review helpful

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