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

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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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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

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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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

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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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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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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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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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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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

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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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

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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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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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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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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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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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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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

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

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