Mrs_Mike Recipe Reviews (Pg. 1) - Allrecipes.com (1801208)

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Beef Stew IV

Reviewed: Nov. 3, 2004
I'm rating this, based on the recipe as it's written. It's awful, lol. However, it is 100% salvagable. Definately substitute the water with beef broth (I did two cans of vegetable broth and two beef) I added an additional cup of merlot, 3 bay leaves, and some thyme. Rather than simmer in the oven, I transfered the meat to the crockpot after had browned it. Also, I added some fresh minced garlic to the meat while is was browing, and it was great. By cooking in the crockpot, I found that by the time I added the potatoes and let them cook for a good hour or so, the starch from them thickened up the stew just right. I added salt and pepper to taste, and a little more garlic the last 30 minutes or so, and it was really good. But this definately needed some doctoring up!
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266 users found this review helpful

Lemon Cake with Lemon Filling and Lemon Butter Frosting

Reviewed: Aug. 12, 2007
After reading reviews that many thought this cake was to dense, I substituted cake flour for all purpose flour. As a result, I didn't find this cake to be dense at all. It's also very important to not overmix the batter! Thos two tips should ensure a super light and moist cake. The filling and icing on this cake just couldn't be beat!!
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111 users found this review helpful

Apple Cider Sauce and Pork Loin Chops

Reviewed: Dec. 6, 2005
My husband loved this! I did make a few small changes. I didn't have poultry seasoning, so I used seasoning salt. Also, I did not have cider concentrate, so I also used regular cider. It seemed to work fine for me. Last, I thought I had sherry in my pantry, and surprise, DH used the last of it a week ago. So I substituted white wine vinegar, and we really enjoyed the flavor. I noted that previous reviews said the sauce did not thicken, so I added about 1tsp. of cornstarch, and it mixed it well. Thickened nicely. I served this with rice pilaf, and it really complimented the gravy.
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108 users found this review helpful

Chocolate Strawberry Banana Milkshake

Reviewed: Apr. 19, 2004
This is fairly simple to change to a low carb, low sugar drink. I substituted non-fat half and half for the milk, and splenda for the table sugar. I used 1 packet of splenda, since I find it to be very sweet. I also used baking cocoa, rather thank chocolate drink mix, and it was yummy. You do have to blend this very well with these changes, but if you're on a low carb, low sugar diet, this is fabulous.
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41 users found this review helpful

Cucumber Sandwiches II

Reviewed: Apr. 7, 2004
Two hours before my friends baby shower, the hostess calls and asks if I can bring something, as someone else had to back out. These were fast, and everyone loved them! I couldn't find the cocktail rounds (and I was in a hurry!), so I used dill rye, quartered. The dill accent was just wonderful! I doubled the recipe, but could have trippled it, these went over so well. Looking forward to serving these at my next get together!
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34 users found this review helpful

Famous Restaurant Alfredo Sauce

Reviewed: Jan. 4, 2004
This was absolutely wonderful!! My super picky 4 yr old loved it, and so it's a keeper. I made sure to use the double broiler, and was able to melt the cream cheese all the way - that was the key to keep it from getting lumpy. I used milk insead of half and half, and the consistancy was good. To get the flavor, you need to add the galric and lemon pepper to YOUR taste. Just keep adding a dash until the flavor suits you. I also added 3 TBS of fresh grated parmesan cheese, and my DH and I thought it added a lot. This will be someting we make consistantly!
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28 users found this review helpful

Crispy Orange Beef

Reviewed: Jul. 25, 2005
I added only 1 TBS of ginger, and this was delicous! My husband enjoyed it too. As other's have noted, cutting back on the ginger keeps it from overpowering the meat. I can't wait to make this again!
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27 users found this review helpful

Cornish Game Hens Ricardo

Reviewed: Jul. 18, 2004
I changed a few things on this. I marinated the hens overnight, and then rotissery grilled them (not cutting them in half) I basted the marinade on the hens while they were cooking. The flavor was incredible, and they came out moist and juicy.
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25 users found this review helpful

Italian Chicken with Garlic and Lemon

Reviewed: Jan. 29, 2004
This was wonderful! Quick and easy, tasty, and a hit with the whole family. I did follow the advice to season my potatoes while frying them. For appearance sake, I will also brown my chicken a little first too, so it doesn't have that white color. The coloring has no effect on the flavor though! My husband couldn't wait to take these for leftovers the next day.
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17 users found this review helpful

Spicy Pumpkin Chili

Reviewed: Nov. 23, 2009
This was really good! I made one minor change to ensure my family would eat it. I only used great white northern beans and black beans since my kids don't care for kidney. I drained the beans, and while the pumpkin pure thickens it nicely, it wasn't to thick. Also, I ended up doubling the ground beef and the seasoning as a result. I didn't find this to be sweet at all. Wonderful chili for something a little different!
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16 users found this review helpful

Dill and Shrimp Salad

Reviewed: Aug. 17, 2004
I would only give this a four star rating (it was good, but just not that good) but my DH and kids really liked it, anything that passes the test for all three kids and the DH, deserves 5 stars
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16 users found this review helpful
Photo by Mrs_Mike

Open-Faced Broiled Roast Beef Sandwich

Reviewed: Apr. 8, 2009
My family LOVED this recipe. I should note that I used hoagie rolls, instead of the sliced bread that was called for. I also omitted the hot sauce - not intentionally, but I discovered I was out when I went to make these. I think the pepper jack cheese has more than enough pep and I will not be adding the hot sauce in the future. I used 24 oz. of sauerkraut and doubled the mustard, barbecue sauce. I was able to make 7 sandwiches out of this.
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15 users found this review helpful

Brooke's Best Bombshell Brownies

Reviewed: Oct. 5, 2007
I made these basically the way the recipe was written (I used 2 cups of sugar instead of 3) and they really turned out great! One thing I noticed was that they didn't need to be baked anywhere near 35 minutes. At 20 minutes, they smelled done. Any more time than that, and they would have been overcooked and dry. It's important to use butter, not margarine (my friend made these the same day I did, and the margarine really changed the texture) and beat well after adding each egg. This is an excellent recipe!!
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14 users found this review helpful

Cantonese Barbecued Pork

Reviewed: Nov. 14, 2003
My family loved this! I did add the chinese five spice as suggested. marniated this for about 10 hours, and then put the pork roast on a rotissery cooker. I basted the gravy on it through the cooking time, and it came out SO juicy and tender! This is one I will definately be making again. I used the leftovers to make some pork fried rice too.
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14 users found this review helpful
Photo by Mrs_Mike

Sausage Mushroom Quiche

Reviewed: Apr. 13, 2009
This is delicious! I made this for Easter morning. I loved that it made two pies and I was able to put them both in the oven at the same time. I didn't realize when I bought my pie crust that I bought deep dish crusts! So I cooked an extra half pound of sausage, another carton of mushrooms, and double the egg and cheese mixture. Since I wasn't planning to double (except for the mushrooms, since they always cook down so much) I didn't have enough of the heavy whipping cream so I substituted regular whipping cream, which worked just fine. I'll be using the regular whipping cream from now on. This dish was creamy and smooth. My husband asked that we eat this for more than just holidays!
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13 users found this review helpful

Lemon Kolaches

Reviewed: Aug. 12, 2007
This recipe was DELICOUS! I had to modify it ever so slightly - I was out of lemon zest, so I used orange - but it had a wonderful texture and was really light, not doughy. The cream cheese filling was so smooth, a perfect compliment to the texture of the bread. One thing to note: the recipe says 30 min. prep time and 40 minute cook time. It took me much longer than that. I'm thinking they're just talking about the dough rising, but altogether, I'd say it took me well over 2 hours to make these. They're worth it though!!
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13 users found this review helpful

Mushroom and Leek Soup

Reviewed: Nov. 8, 2004
This was OK. The flavor was fine, it went together easy, and it looked pretty in a soup turine, but I thought it was lacking something. If I was having a dinner party, and serving in courses (which I do a few times a year) this would make a nice first course, since it's light and tasty. But it wasn't a good choice for a main meal.
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12 users found this review helpful

Vanilla Milkshake II

Reviewed: Apr. 19, 2004
This was DELICOUS! I used Vanilla Bean ice cream, as it's my families favorite, and I had it on hand. I agree, the half and half really gives this a creamy, smooth texture. I have four kids, six and under, and the three oldest did not have an issue with the vanilla extract. We will definately be making this again.
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12 users found this review helpful

Buster Bar Dessert

Reviewed: Jul. 7, 2003
This is like a pumped up version of a peanut buster parfait from DQ! I made this for my son's 3rd birthday, and I am still getting requests for this recipe!
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11 users found this review helpful

Pork Empanadas

Reviewed: Nov. 26, 2002
This was good, but I would have prefered the filling for the meat portion to be a little...juicier? Still, excellent flavor, and will make again.
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10 users found this review helpful

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