Michaela Recipe Reviews (Pg. 1) - Allrecipes.com (1257248)

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Herb Rubbed Sirloin Tip Roast

Reviewed: Feb. 10, 2006
This is such a good combination of spices! I use it for more than just this particular recipe, too: One variation I enjoy, particularly, is to add a couple tablespoons of flour to the mixture, then I braise the meat shortly before putting it into the oven to cook; the "blackened" crust that forms on the roast is second only to the amazing gravy that comes from the drippings. My fiance and his brother will never be able to eat at home anymore because I've outdone their mom...
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178 users found this review helpful

Ice Cream Sandwich Cake

Reviewed: May 28, 2013
It went fast at the cookout I brought it to! The hot fudge sauce doesn't pour very easily, and so the final layer didn't spread very well. I covered it with foil and the entire top layer stuck to the foil! *Fortunately* I had decided to put the top layer of whipped topping on right before serving. So I scraped all the fudge and caramel off the foil, spread it in an unattractive layer on top, then covered it all with whipped cream, and then red-white-and-blue sprinkles for Memorial Day! Huge hit.
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18 users found this review helpful

Party Pinwheels

Reviewed: Mar. 15, 2013
Maybe one packet can be too salty, but if you add in enough other ingredients it really mellows it out. I added all the ingredients directly into the blender to create one cohesive, spreadable "dip" (it is, by the way, fantastic as a dip, too). By blending it so smoothly it covered more than only four tortillas. I added a whole can of drained corn, a whole can of rinsed/drained black beans, and a teaspoon or more of cumin to warm up the flavor (not enough to make it spicy, though). These things disappeared and I was asked multiple times for the recipe. Really, though, stir in whatever you like, and don't be afraid to blend it on medium speed. It really distributed all the flavors well.
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3 users found this review helpful

Crispy Edamame

Reviewed: Aug. 1, 2013
Oh yeah! I used shelled edamame -- since I buy the big bags at Costco -- and steamed them 3 minutes then shelled them. I towel-dried them, drizzled a tablespoon of oil on them, and then grated parmesan on top with my rotary grater. Using my hands, I tossed them with a pinch of kosher salt until they were all coated well. Then I added more cheese! I didn't measure the cheese, though... I just coated every bean. Then I cooked them for 10 minutes, stirred them, and five minutes more. The cheese is super crunchy and delicious. The bean stays chewy on the inside, so they are like crispy french-fries by comparison.
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1 user found this review helpful

Sour Cream Cheese Casserole

Reviewed: Jun. 1, 2006
In Cleveland, TN there is a diner called "Earl's Restaurant" where the local college students eat chicken casserole religiously - every Tuesday and Thursday. For four years I was amongst them, and we sang the glory of the Earl's girls and thier creamy casserole. Maybe you had to have been there to understand. But this is the recipe. This is exactly it, and the cream cheese is the difference. Serve it with mashed potatoes and brown gravy, yeast rolls, green beans, and corn. Wash it down with sweet iced tea. Thank you!
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53 users found this review helpful

Hummus Pizza

Reviewed: Aug. 23, 2006
I sauteed half a yellow bell pepper, 4oz sliced mushrooms, one bag of baby spinach & three cloves of garlic in olive oil for about 7 minutes, then topped a pre-made crust with some home-made spicy hummus, the sauteed veggies, and mozzarella cheese. Cooked it for 8 minutes at 425 and fell in love...
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96 users found this review helpful

Hummus III

Reviewed: Aug. 23, 2006
Perfect base-line recipe. Almost too much for my cuisinart mini-prep to handle, but it still gets the job done. I added dried chili peppers, cummin, and cayenne pepper to some for a fabulous spicy pizza-topper.
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6 users found this review helpful

Cucumber Sandwich

Reviewed: Jan. 5, 2007
Perfect. Experiment with what bread you prefer, but this is wonderful.
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1 user found this review helpful

Luscious Slush Punch

Reviewed: May 29, 2007
Perfect punch! Doubling the recipe made four gallons of punch, and the 35 people at our Memorial Day cookout drank every drop! I reduced the sugar to 1.5 cups per recipe, used raspberry jello, and cut the 6 cups of water by using 3 cups of rum instead. For soda I added half gingerale and half lemon-lime and it was good and tangy. WARNING: we couldn't taste the rum! it seemed strong in the concentrate that I froze, but after adding the soda it was imperceptible. I think this is a good thing, because it still was potent, but thought I'd let ya'll know for your own taste.
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6 users found this review helpful

Sausage Casserole

Reviewed: Feb. 2, 2009
I made this for Christmas morning, and everyone really enjoyed it. We don't care for the soggy-bread casseroles, and thought that the potato layer was a PERFECT substitute for having any bread. It fed six of us - four of whom are grown men with good appetites - while still not ruining our appetites for Mama's delicious Christmas dinner!
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1 user found this review helpful

The Old Boy's Strawberry Pie

Reviewed: Aug. 7, 2012
This is a great recipe, but depends on many variables. First, you gotta have a good pastry recipe. Second, you gotta have good berries! If they're tiny and sweet, then halve the thickener. I thought my results were heavenly!
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7 users found this review helpful

Chicken Tikka Masala

Reviewed: Jan. 5, 2007
There was a point where the sauce wasn't quite right so I took my spice rack and ran with it. This was a wonderful way to get the meal started, but it didn't bring it home, if you know what I mean. I'll make it again - because it's simpler than the food-processor methods - but this isn't the best.
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1 user found this review helpful

Southern Pulled Pork

Reviewed: Jan. 5, 2007
I was not thrilled with the seasoning on this and ended up adding more. In the end was not pleased, but my guests liked it.
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1 user found this review helpful

Artichoke & Spinach Dip Restaurant Style

Reviewed: Jul. 14, 2009
I made this because it seemed "easy" with all the pre-made ingredients, but I was not happy with the consistency or the flavor. Generally I only cook from scratch but I thought my guests would enjoy an appetizer they recognized. It does very much resemble "restaurant style" but perhaps I would prefer a different restaurant. I had about 15 people to serve, and it was barely half eaten. It was way to thick to "dip". Even my junk-food-loving husband didn't finish it.
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1 user found this review helpful

 
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