MIKIESHERREE Recipe Reviews (Pg. 1) - Allrecipes.com (1432824)

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To Die For Blueberry Muffins

Reviewed: Jul. 14, 2013
I took them to a brunch. Everyone gobbled them up...some people ate several. I did use a regular muffin tin and only got ten muffins. But they were very tasty muffins. I did add about a tsp of vanilla, which may or may not have affected the taste. Otherwise, I followed the recipe exactly.
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Garlic-Ginger Chicken Wings

Reviewed: Jan. 2, 2013
I liked these wings. I was pretty impressed with how well they came out in the oven. I did put them on parchment paper, rather than foil and had absolutely no problems with sticking. I needed about 1.5-2X as much sauce as the recipe calls for, and I only used 4 lbs of wings. I also upped the garlic (5 cloves/batch of sauce) and used 1 TBSP ground ginger. Otherwise I followed the recipe as written. I will probably make these again.
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Strawberry Cobbler I

Reviewed: Aug. 31, 2012
I really like the biscuit topping and have used it for other cobblers, as well. I think something is a bit off in the strawberry filling. Its a bit too sweet, and there's probably more liquid than necessary. I'd probably cut the sugar down to 2 tbsp, and the cornstarch and water by half (or maybe even a third) next time. The strawberries are going to release liquid, anyway. Still, its a solid start and doesn't taste bad, especially when still warm. This recipe does not hold up well in the refrigerator for leftovers.
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Extreme Chocolate Cake

Reviewed: Jul. 23, 2012
I halved the recipe and made 12 cupcakes. They definitely rise well - though they flattened out a bit while cooling. The tops were pretty crispy on day one, but softened up to normal cake texture by day two. The texture of the rest of the cupcake (besides the top) was soft/fairly moist. The taste was pretty standard chocolate cake - not amazing, but pretty tasty under a good frosting - I used a mint cream cheese frosting, rather than the one in the recipe. I also stirred about a tsp of instant coffee into the boiling water and added about 1/2 tsp imitation butter flavor with the vanilla (I add that to most cakes - esp ones that don't contain butter - it seems to give a richer, more professional taste). I'd make this again in a pinch because the ingredients are things I always have on hand, the batter comes together quickly, and the taste was pretty good. I'm still searching for a five-star chocolate cake recipe, though.
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Sweet and Sour Chicken I

Reviewed: Mar. 20, 2012
This recipe is really tasty! The batter sounded like it would add a lot of calories, so I did not batter the chicken. I just seasoned it with white pepper and a dash of ground ginger. I poured a bit of the pineapple juice and a bit of soy sauce over the chicken and let it sit for about 10 minutes while I cooked the sauce. Then I stir-fried it with a bit of teriyaki sauce, the green peppers, and some coarsely chopped onion. I drizzled just a bit of the sauce over the chicken mixture, again to keep down the calories - but that was enough to add a lot of flavor. A great recipe that I'm already envisioning making again next week or the week after!
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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Jan. 4, 2012
I was missing a few things...particularly garlic and the bay leaf. We enjoyed the flavors, even without those ingredients. However, I only had 3 chicken breasts and the amount of sauce was just about perfect. I don't think it would be enough for 4 breasts, as the recipe was written. Additionally, the sauce was quite runny - I would have preferred it a bit thicker (maybe a bit of cornstarch dissolved in broth). Finally, the sauce was pretty vinegary. This was fine over the chicken, but I really love sauces and would not have enjoyed it in excess (which I didn't have because the recipe did not make much) because of the vinegar. Still, it was pretty simple to make (I did pound the chicken with a cast iron skillet like some other reviewers) and pretty tasty. I would definitely make it again, but increase the amount of sauce just a bit.
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Cream Cheese Pound Cake II

Reviewed: Nov. 28, 2011
I split the batter between two 9x4 loaf pans. The amount of batter was perfect. However, like a lot of other reviewers, I had a hard time getting the center cooked without completely burning the crust. After 1h, the crust was already really dark, but a toothpick was still coming out pretty wet. After another 15 minutes, I turned down the oven temp, hoping that would keep the outside from getting much worse. I ended up having to cut off the ends before I served it because they were so burnt. That said, the flavor was really great. I used 1.5 tsp vanilla, 1/2 tsp butter flavor, 1/2 tsp almond extract. My (very large extended) family really enjoyed the pound cake, though I saw many people cutting off the burnt edges. Next time, I may try cooking at a lower temperature and/or wrapping the pans in foil to minimize the burnt outside. Lastly, I did mix about 1/4 cup of sugar with the egg whites (after they got foamy). It was a bit tricky to fold them into the thick batter, but doable with a spatula or large plastic spoon. The cakes did rise as much as I would expect, filling the loaf pans.
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Cajun Chicken Pasta

Reviewed: Aug. 29, 2011
I liked the recipe. I would recommend increasing the amount of sauce, using fat-free half-and-half, and being careful with your spices. You probably need more than 2 tsp Cajun seasoning. I was using a pepper grinder so didn't measure my black pepper - and it turned out to be way too much. I probably used somewhere between 1/4 and 1/2 tsp, but I'd also increased the amount of liquid to 16 oz and used 3 chicken breasts.. I'm a huge pepper fan, but this is a recipe that only tolerates so much. Finally, I'd recommend cooking your chicken in cooking spray to skip a few calories and using and using a bit of flour to thicken up the sauce.
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Waffles I

Reviewed: Jul. 30, 2011
Pretty good, but not great. The waffles weren't crispy - and it did not seem that any additional cooking would help. I did beat the egg white separately then fold in at the end. I'm not sure if this affected the crispness. Additionally, as the batter sat while the first waffle cooked, it seemed to deflate and the second waffle was even soggier. I did use about 1/3 whole wheat flour. I'm not sure what exact effect that had, but next time I would use a couple teaspoons or so of orange juice substituted for some of the milk to cut the strong whole wheat flavor.
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Lamb Chops with Balsamic Reduction

Reviewed: Apr. 4, 2011
I don't eat lamb (or beef, or pork, or...), but my guy really enjoyed it. However, it took a lot longer for me to cook than the recipe said. I'd say at least 25 minutes for what I'm told was medium well. Also, the sauce took quite a while to reduce, even in a fairly large cast iron skillet. I ran the sauce through a strainer before serving - it just seemed like way too many shallots. I tasted the sauce, though, and I think the shallot provided great flavor.
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Pie Crust IV

Reviewed: Jan. 4, 2011
The crust is super simple to make. It was nice and flaky. I did not refrigerate my shortening before use (I started cooking as soon as I got home from the grocery store), but I did use ice water (no need to wait for water to chill in your fridge or freezer, just put it over ice as swirl it around a bit). I wasn't sure if this recipe was for a top and bottom or just one - I was able to stretch it to make a top and bottom, but I'd probably increase the recipe by half next time to make that easier. I chose to use 1/2 margarine and 1/2 shortening for flavor, but I think the texture would have been great either way. I added some herbs/spices because I was making a savory pie, and I would maybe recommend using sugar if you're making a dessert pie. This is definitely both the simplest and best tasting pie crust I've ever made.
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Lemon Square Bars

Reviewed: Aug. 12, 2010
I really like this recipe. After making it twice, my only complaints are 1. They are WAY too gooey - you can't cut them or pick them up easily. I add a bit of extra flour (1-2 TBSP) to the filling and this seems to take care of it, and 2. The butter should not be melted. Like one of the other reviewers mentioned, it should definitely be cold and cut into the flour/sugar with a pastry blender or 2 knives. I've chosen to use a mixture of the juice of 2 lemons and Minute Maid Real Lemon Juice (the frozen kind), but I'm sure its fine with juice from actual lemons - I just hate juicing. I also put the zest of one lemon in the crust, but that's just a personal preference and they're probably still very good without that.
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Mouth-Watering Stuffed Mushrooms

Reviewed: Feb. 21, 2010
I assume these must be good -- I made about 15, had 4 dinner guests, and they were all gone by the time I finished popping the entree in the oven and made it back to the living room. I did taste a little of the filling that was left over. It was good. I will definitely make again. I used baby bellas and a grater to "chop" about half the stems. I did a coarser chop on the other half of the stems, to try to combat what some other reviewers said about the mixture being too creamy/cheesy. I also put in some parsley - if I remember, next time I'll pick up some chives.
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White Bean Chicken Chili

Reviewed: Feb. 1, 2010
I am OFFICIALLY converted from turkey to chicken chili. I went with the suggestion made by others to use salsa verde instead of the tomatillos (which are an ingredient in salsa verde, for anyone who's curious). Also, I substitued two small serrano peppers for the green chiles (b/c I think the canning process sometimes makes chiles taste funny). I also cooked cooked chicken breast with the onions and garlic, because I didn't have any already cooked. I don't think this fundamentally changed the recipe, but it did save me an extra pan. Once the chicken was cooked through, I just added the other ingredients to it. I also left out the corn for personal preference, and I think it was pretty spectacular. This is a great one pot meal!
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Sparkling Punch

Reviewed: Jan. 23, 2010
The punch was awesome -- everyone at the reception (not for a wedding) loved it and wanted the recipe. I was making the punch at the event site and had forgotten sugar, and I don't think anyone mixed it. I think you should probably just leave it out, especially if your lemonade concentrate is sweetened. Also, if you up the number of servings, you probably don't need to up the number of oranges/lemons. I made the recipe for 50, used 4-5 oranges and two lemons, and the bowl was maybe a little too full of fruit (appearance-wise).
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Taco Seasoning I

Reviewed: Sep. 15, 2009
I used the recipe, as prepared, on approx 1 lb of ground turkey (with some flour added). I thought the meat was bland. Ended up adding a bunch more chili pepper, and it was just ok.
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Double Tomato Bruschetta

Reviewed: Aug. 27, 2009
People ask me to make this all the time - its funny, because it is SO simple to make. Definitely use petite diced tomatoes, and small-cut sun-dried tomatoes if you can find them.
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Brooklyn Girl's Penne Arrabiata

Reviewed: Mar. 6, 2009
I liked it, and my guests seemed to like it, but it wasn't the best pasta sauce I've ever had. I did enjoy snacking on the chicken, though, as it came out of the olive oil.
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Carol's Arroz Con Pollo

Reviewed: Jan. 12, 2009
I liked the recipe. I made some changes, including using turmeric, dry mustard, and cumin instead of saffron (approx 1/8 tsp each). I was going for the taste of Costa Rican arroz con pollo, which uses Salsa Lizano (these spices are some of the key ingredients). The taste was not exactly what I'd hoped for, but it was good and my guest enjoyed it. I also used red peppers instead of green. Lastly, I dumped the chicken, onions, and peppers in a large pot, added the rice (I used 2-1/2 cups), sauteed for a few minutes, then dumped in a box of chicken broth. Overall, I liked it, and the changes were relatively minor.
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Broccoli with Roasted Red Peppers

Reviewed: Dec. 2, 2008
It was good, but nothing spectacular. It basically tasted like red peppers and broccoli--I couldn't really tell that there was garlic or parsley. I'd probably add more garlic next time.
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