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

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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

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

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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14 users found this review helpful

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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12 users found this review helpful

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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11 users found this review helpful

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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8 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

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

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

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

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

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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5 users found this review helpful

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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5 users found this review helpful

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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4 users found this review helpful

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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4 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

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

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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3 users found this review helpful

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

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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3 users found this review helpful

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