Chef Mickey (aka Mickey) Recipe Reviews (Pg. 10) - Allrecipes.com (18730580)

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Chef Mickey (aka Mickey)

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Sweet Potato Casserole II

Reviewed: Nov. 23, 2012
Delish! I've always been a HUGE fan of sweet potatoes covered in toasty marshmallows (mmmm...). It's been a family tradition for as long as I can remember. Every bite of this was like taking a trip down (childhood) memory lane. :) My only (minor) gripe is that this was not sweet enough for my liking (yes, I like SWEET potatoes!). My potatoes were quite large, so this could be the reason why. To compensate, I added ~ 1/4 c. additional sugar, another T or so of OJ and a t of pure vanilla. NOTE: For those of you who don't care for "stringy" sweet potatoes, use a mixer to combine them with everything else. All the strings will "wrap" themselves around the beaters. Just be sure to NOT scrape after beating! Thanks for sharing your recipe, Stephanie! This is and always will be one of my holiday favorites! :-)
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Melt-In-Your-Mouth Meat Loaf

Reviewed: Nov. 18, 2012
Yum! This was absolutely fantastic!!! Both my hubs and I REALLY enjoyed this (which is a HUGE plus considering my husband isn't a meatloaf fan, let alone a GLAZED meatloaf fan!). My neighbor and I both like to cook and often share recipes with each other. She recently asked if I had a recommendation for a slow cooked meatloaf. I didn't (the last slow cooker meatloaf I attempted was not to my liking), so she did a search on here and found this recipe. She and her husband liked this a lot, so of course I had to try this out for myself. :) Other than omitting the mushrooms altogether (we hate them) and adding a t of garlic powder, I made no significant changes. I used ground chuck to ensure my meatloaf would remain moist (I was afraid lean sirloin would produce a dry meatloaf and ground round would be too greasy). My slow cooker has a thermometer / probe setting, so I used that to cook my meatloaf (FYI, it took about 4 hours to reach an internal temperature of 160 degrees F). NOTE: Once cooked, I carefully removed my meatloaf, drained the grease, added it BACK to the slow cooker and proceeded as directed. Homemade mashed potatoes, green beans and crescent rolls perfectly complemented our "homey" meal. Thanks SO much for sharing this easy and delicious meatloaf recipe, NightHawk! I wasn't expecting much, but you sure made a believer out of me. :-)
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Downeast Maine Pumpkin Bread

Reviewed: Nov. 13, 2012
UPDATE: I TRIED A PIECE OF BREAD WITH A DOLLOP OF (LITE) COOL-WHIP AND A SPRINKLING OF CINNAMON. IT WAS FANTASTIC! I THOUGHT I WAS EATING A MOIST, SLIGHTLY DENSE, SPICY SLICE OF PUMPKIN CAKE!!! I WILL NEVER EAT (OR SERVE) THIS ANY OTHER WAY. :) Excellent! This is absolutely delish!!! I recently needed a small amount of pumpkin and was contemplating what to do with the rest of the can I had opened. This recipe has been on my "must try" list for quite some time, so I decided to give it a whirl. Since I had about a half can's worth of pumpkin to work with, I halved this recipe to make a single loaf of bread (I used my 9 x 5 in. Pampered Chef stoneware loaf pan). Other than adding a teaspoon of pure vanilla and baking for an additional 20 minutes (1 hour, 10 minutes total), I followed Laurie's directions precisely. I couldn't be happier with the end result! If the reviews about this tasting better the NEXT day are accurate, I'm in for a real treat. :) I plan to share this yummy bread and a cup of tea with my neighbor tomorrow morning. Mmmmmm.... I will DEFINITELY be adding this EASY recipe to my "keeper" file. Thank you for sharing your recipe with the AR community, Ms. Bennett! I'm adding this to my "keeper" file right now! :-)
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Jamie's Cranberry Spinach Salad

Reviewed: Nov. 11, 2012
Yum! This was REALLY good!!! Since I was serving a hearty main dish (baked mostaccioli) and only three people, I halved this. To my surprise, not a DROP was left! I had to fight my mom for the last bit of salad lol! When my hubs is out of town, I like to make things I've always wanted to try but know he wouldn't care for (he's SOOOOO picky haha!!!). He is away on business this week, so I'm trying out a few new recipes! Having my parents around to keep me company is just an added bonus. :) As if this isn't PERFECT as is, I made a couple of (minor) changes. I added ~ 1/2 c. of crumbled blue cheese to my salad and subbed sliced almonds for slivers (all I had). Although delicious with the cheese (what's a salad without cheese??!!??!!?), I'm sure this would have been EXCELLENT without it. As a matter of fact, I'll probably leave it out next time. NOTE: DO toast your almonds in butter as directed! It makes a HUGE (and tasty!) difference!!! If you're concerned that your almonds will be greasy, set them on a paper towel-lined plate to soak up any excess butter. Toasting on high heat will also help (to absorb the butter), but you'll need to watch VERY carefully to avoid burning / scorching. Thanks SO much for sharing your recipe, Jamie. My dad requested that I serve this AGAIN (next weekend) for his Bday dinner! :-)
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Crabbies

Reviewed: Nov. 11, 2012
Not bad. My hubs is out of town (for business), so I'm cooking for myself this week. Not only was this a SNAP to prepare, it's easily adaptable too - eat what you want now and save the remaining crab filling / mixture for another time or use. Since I was only feeding myself, I halved everything. I refrigerated what I didn't need initially for a quick meal later on (NOTE: This makes a nice spread for crackers and makes for a quick midnight snack). I was able to make 3 lunches out of half a batch of this (the rest I noshed on late last night...). All in all, this was yummy, but not something I'd likely make often (or again). While good, this just didn't WOW me. Thanks Tracy! :-)
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Fast and Friendly Meatballs

Reviewed: Nov. 8, 2012
These might be kid friendly and quick to make, but tastewise, they are anything but (sorry!). Of all the meatball recipes I've tried (and I've tried a LOT!), these are my LEAST favorite. :( Not only were my MB's DRY, they were VERY, VERY dense. I even used 7% fat turkey.... If you enjoy heavy, dense MB's, these will not doubt be right up your alley. I don't, so they did nothing for me. As many others did, I too added a considerable amount of spice to my MB mixture. Heeding SandraM's advice, I added 1/2 t dried sage and 2 T grated Parmesan cheese (from a can). I then added a blend of MY own favorite spices - 1/2 t each of garlic / onion powders, salt (1 t) and pepper (1/4 t). I baked my MB's as directed, but none of them crisped up as I thought they would. Served with spaghetti, marinara sauce, garlic bread and spumoni ice cream for dessert. I'm sorry to report, I won't be making these again. All of my leftovers went into the garbage. Maybe these will float your boat, but they didn't mine. Thanks anyways, ANASTASIAJANE.
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Broccoli Cheese Soup

Reviewed: Nov. 7, 2012
I hate to be such a downer, but this did not float my boat at all. :( I consider myself a broccoli soup "snob" (I think I've had broccoli soup at nearly every restaurant within a 50 mile radius of my house lol!) and this one just didn't cut it. Not only did this lack the cheese flavor I was expecting, it was SUPER bland to boot. I must admit, I wasn't sure I was going to like this from the start. I've never considered processed cheese "REAL" food and was a tad apprehensive about cooking with it. I should have trusted my gut on this one.... A GOOD quality (SHARP) cheddar cheese would have been a MUCH better choice for this soup. This simple substitution (and a few "minor" tweaks) would have made all the difference, IMHO. Having said this, I agree with the many reviews on here suggesting the need for MORE cheese AND broccoli. Doubling both is an absolute MUST (and advice I wish I would have taken to heart). All in all, I'm glad to have given your recipe a try, but I think I'll defer to Jessie's cream of broccoli soup or stop by my local Panera when the craving strikes. Thanks anyways, Karin. :)
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Brownie Batter + Cupcake = The SECOND BEST Cupcake. Ever

Reviewed: Nov. 5, 2012
I must agree with LTH. Her chocolate chip cookie dough cupcakes are the BOMB and by FAR her BEST creation yet!!! :) After having polished nearly half a dozen of LTH's cookie dough cupcakes (no kidding lol!), these just don't compare. Don't get me wrong.... These are yummy but just not AS good. As per LTH's suggestion (per her review), I subbed a dark chocolate (fudge) cake mix for the white one called for. Keep in mind, if you use ANYTHING other than a white cake mix, READ THE BOX DIRECTIONS CAREFULLY! White cakes are made with egg whites to help maintain the cake's white color. All other cakse are made with the ENTIRE egg (yolk AND white). Rather than layering a dollop of cake batter, a 1/3 of the brownie batter and the remaining 2/3 of my cupcake liner with MORE cake batter (as many reviewers have done), I followed LTH's directions TO THE LETTER. My only change (other than subbing a different flavor cake mix), was to chill my brownie batter slightly to ensure this part of my cupcakes remained gooey when baked (thanks karguo!). I lightly sprayed each liner with cooking spray to ensure my brownie layer would not stick (worked like a charm). I topped each cupcake with chocolate fudge buttercream frosting and chopped PB cups. With these changes, I ended up with a cupcake similar (both flavor and texturewise) to a decadent, chocolatey truffle. Mmmmm.... Thanks for sharing another one of your unique recipes, LTH! :-)
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Slow Cooker Beef Vegetable Soup

Reviewed: Nov. 4, 2012
YUM! This was GREAT!!! It has been dreary and chilly here in the Windy City - PERFECT weather for a steaming hot bowl of soup. :) As you can imagine, this REALLY hit the spot! Admittedly, I had to make several changes to get this *just* right. I'm not sure this would have been AS good without my modifications (but still delicious nonetheless). Concerned that my soup would be too thick and tomatoe-y, I added approximately half a can of (reduced-sodium) beef broth. To add a little zip (this seemed a tad bland as written), I subbed crushed tomatoes with basil and added a 1/2 t dried oregano / 1 t Italian seasoning. I also added a small (chopped) onion / celery rib and 2 cloves of minced garlic (which I sautéed with my ground beef - my final change). I let everything "get acquainted" all afternoon. When my hubs and I returned from the movies, all I had to do was pop a loaf of French bread in the oven and voila! NOTE: I was skeptical about using canned veggies (ick!), but after sampling just one bite of this satisfying soup, you'll never think of them the same way again lol. :-) Thanks SO much for sharing your recipe with the AR community, Judy!
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Sensational Steak Sandwich

Reviewed: Nov. 3, 2012
I did not care for this at all. :( My hubs liked this a *tad* more than I did, but agreed that this was not what he expected when I described what I was preparing for dinner. We both felt this tasted like OVERCOOKED pot roast in sandwich form. The au jus was mediocre at best. The concept is GREAT, but tastewise, this was a real let down. Other than adding a couple tablespoons of (low-sodium) soy sauce, DOUBLING the red pepper and omitting the mushrooms (we HATE mushrooms!), I made no major changes. Unlike the majority of reviewers, my hubs and I REALLY enjoyed the mustard / horseradish spread. The key is to LIGHTLY brush your bread with it (I made HALF the amount of spread called for and ended up using only HALF of it). You just want a hint of spread on your sandwich. Too much will overpower everything else and make your bread S-O-G-G-Y!!! All in all, this was OK, but not "sensational" as the title implies. Thanks anyways, SEEASTAR.
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Stuffed Peppers My Way

Reviewed: Oct. 29, 2012
SUPER yum! These were absolutely delish!!! Both my hubs and I didn't miss the meat one bit. :) The fact that these are healthy AND a snap to prepare makes your recipe a winner in my book! My only gripe is that my rice did not cook thru in the suggested 20 minute time frame. My hubs and I agree that prepared risotto would be a good substitute (we like Alessi brand alfredo risotto). I will definitely go that route next time. Other than this minor change (and sauteing a good dose of minced garlic along with my onion), I see no need for improvement. NOTE: Be sure to s&p your bell pepper halves VERY well prior to roasting them. This adds a TREMENDOUS amount of flavor. Pop 'em in the oven and 20 minutes later, you'll end up with perfectly seasoned, beautifully roasted peppers. Topping each pepper half with marinara sauce REALLY hit the spot while keeping everything moist (my hubs commented that our peppers would have been dry otherwise). Garlic mashed potatoes and cheesy garlic bread rounded out our meal. Thanks SO much for sharing your recipe, Sandy. These were fantastic! :-)
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Mamacita's Mexican Rice

Reviewed: Oct. 29, 2012
Although a hit with my husband, this missed the mark on my account. :( If it weren't for the fact that I already had a jar of saffron handy, I probably would have skipped this one (saffron is VERY expensive!). Being that I'm on an "out of work" budget, I've been on the lookout for dishes that stretch a dollar (or two). Admittedly, for this reason alone, this was quite the disappointment for me. For one, NO WHERE does this recipe state what TYPE of saffron to use. Threads????? Powder???? If threads, how many??? After a CONSIDERABLE amount of time researching equivalents on the WWW, I decided that the measurement here MUST be for powder and that the proper amount would be approximately 5-7 threads per 1/4 teaspoon. Even after adding ~ 12 threads, my rice was not the beautiful golden color I expected (disappointment #2). All in all, this was "OK," but not something I'd make again. Thanks anyways, Armi. :-)
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Salsa Chicken Burrito Filling

Reviewed: Oct. 29, 2012
Pretty good. While tasty, I'm not sure I'd make this on a regular basis. This is great for those nights when you need something simple and fuss-free on the table - QUICK (I'll save this for those occasions)! I do agree that this would be MUCH better if slow cooked. I had to add a considerable amount of chicken broth several times thruout the cooking process in order to keep my chicken "moist" (even on the lowest heat setting, my chicken seemed quite dry). Slow cooking would eliminate this. NOTE: Don't omit the cumin / chili powder! Yes, both are spices found in traditional taco seasoning, but adding them (in ADDITION) to the taco spices only enhances the overall flavor, IMHO. Served "taco style" with all the fixins' - chopped scallion and tomato, shredded lettuce, sharp cheddar and sour cream. Mexican rice completed our meal. Thanks for sharing, JUBEEFISH! My husband ESPECIALLY thanks you (he's ALWAYS begging me to make tacos lol!). :-)
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Creamy Chicken and Wild Rice Soup

Reviewed: Oct. 25, 2012
Not bad. If for nothing else, I appreciate the fact that this is made with natural, wholesome (albeit FATTENING!) ingredients. Having said this, I think I would have liked this MUCH less had I not made several MUCH needed changes. To start, I added 1/2 c. each of chopped onion, celery and carrot. I also added a couple cloves of minced garlic. I sauteed my garlic / onion in ~ 2 T vegetable oil and then added the rest of my veggies and sauteed until tender and *almost* cooked cooked thru. My only other changes were to add 1/2 c. of white wine (chardonnay) to my roux mixture (it seemed a tad thick otherwise) and season with a GENEROUS dose of s&p prior to serving. Even still, my hubs and I felt this could use a bit more tweaking. We both felt this was skimpy on two key ingredients - chicken and rice. NOTE: Don't sweat it if you are unable to locate the 4.3 oz. box of rice called for. The larger, standard size (6.4 oz.) one worked just fine (and we still thought we could have used more). DO be sure that you are using INSTANT rice tho! Sourdough bread bowls were a perfect way to serve our soup. A sprinkling of sharp cheddar really hit the spot. I'm glad to have given your recipe a try, but it needs a lot more tweaking to suit us. Thanks Stephanie! :-)
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Tantalizingly Tangy Meatloaf

Reviewed: Oct. 25, 2012
Although tasty, this falls short of making my "favorites" list. Surprisingly, this tasted REALLY good considering the very few (and unique!) ingredients that went into making it. What I didn't care for was the texture. My hubs comment about this being "dense" (and he not liking the texture either) was spot on. We both also agree that the sauce should be applied IMMEDIATELY rather than half way thru baking. Since my loaf was done at the 40 minute mark, I did not have the opportunity to continue cooking so that the sauce would thicken / glaze (bummer!). :( NOTE: "To taste" is a VERY subjective measurement. Because my hubs and I both LOVE garlic, I added 1 t powder to my meatloaf. I also added a t of onion powder because we are used to onion in our meatloaf (what's a meatloaf without onion???). This was spot on for us. Mashed potatoes and a veggie medley in cheese sauce completed our meal. I'll definitely tinker with this a bit, but for now I think I'm going to stick with tangastar's brown sugar meatloaf. It's my all-time favorite! Thanks anyways, Stacy. :-)
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Baked Chicken Nuggets

Reviewed: Oct. 23, 2012
Yum! These were REALLY good! If you like Wendy's chicken nuggets, you'll LOVE these (they are a spot on copycat, IMHO). And, if you follow Teresa's directions TO THE LETTER, you'll be in for a real treat. I didn't and wish I would have.... I did what reviewer awesome in tummy did and drizzled my leftover butter mixture (I added 2 cloves minced garlic to mine) OVER my nuggets before popping them in the oven to bake. BIG MISTAKE! Although great in theory, this prevented my nuggets from browning / crisping up. To compensate, my hubs dropped each nugget in our fry daddy VERY briefly, but as a result, our nuggets were slightly OVER browned and not as tender as I would have liked. :( NOTE: Many reviewers suggest baking these on cookie cooling racks. I purchased mine from Pampered Chef years ago, but fortunately, I kept my product use and care instructions. If you own PC cooling racks, DO NOT place them in the oven!!! They are NOT oven safe! I ended up using an Airbake cookie sheet (i.e. the ones with holes in them that allow air to circulate, resulting in crisp crusts, etc.) set over a standard one to catch any crumbs that fell thru. This worked "OK," but I really think a plain 'ol cookie sheet would have been fine. If you use a standard sheet, just be sure to check halfway thru baking and "flip" your nuggets if they are not browning on the underside. Mac & cheese and tater tots complemented our simple meal. Thanks for sharing, Teresa! I'll be making these again for sure. :-)
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Chicken Chimi in the Oven

Reviewed: Oct. 21, 2012
Yum! While I LOOOVED these, my hubs (who btw, HAPPILY ate TWO chimi's) "gently" suggested a few (minor) improvements :) I have to agree with him to some extent. Although delicious as is, with a few minor tweaks these could be better. For one, we both agree that the cinnamon flavor was a bit overpowering (I'll cut back to 1/4 t next time). Second, NOTHING compares to the texture of an authentic, DEEP FRIED chimichanga - PERIOD! My husband requested that we deep fry ours next time and I second that. My hubs final comment was that our chimi's were a *tad* wet. I think that was my fault tho.... To speed prep, I purchased a Mexican-seasoned rotisserie chicken. Since I ended up with only 3/4 lb. of shredded meat, I cut back on the sauce but apparently not enough (oops!). :( NOTE: DO NOT brush your chimichangas with 2 T EVOO! A T of oil (better yet, melted butter) is PLENTY!!! You want to LIGHTLY coat each chimi. Otherwise, you'll end up with soggy chimi's or will have to bake FAR longer than 15 minutes in order for them to crisp up. I ended up having to pop mine under the broiler for 5 minutes (be sure to watch carefully!). Served atop a bed of shredded lettuce with some reserved sauce, guacamole, sour cream, pico de gallo and shredded Mexican-blend cheese on top. Mexican rice and tortilla chips rounded out our meal. Thanks for sharing, Jeri. This now tops my favorites list! :-)
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Hot German Potato Salad III

Reviewed: Oct. 18, 2012
UPDATE: I THINK I KNOW WHY MY FIRST ATTEMPT WAS BLAND AND DRY. TEQUILLA DOES NOT SPECIFY WHAT SIZE OF POTATOES TO USE. HAD I GIVEN IT SOME THOUGHT (AND A GOOD DOSE OF COMMON SENSE HAHA), I WOULD HAVE REALIZED THAT SINCE MY POTATOES WERE QUITE LARGE, I'D NEED TO AT LEAST DOUBLE THE SAUCE TO COMPENSATE. THIS TIME AROUND, I WAS SURE TO USE SMALLER POTATOES AND ADD A GOOD DOES OF S&P TO FINISH - PERFECT! THE KEY IS ENSURE THAT YOUR POTATOES ARE EVENLY COVERED (NO NEED TO DROWN THEM BUT FEEL FREE TO DOUBLE THE SAUCE IF NEED BE) AND SEASON TO TASTE BEFORE SERVING. THIS IS NOW A WINNER IN MY BOOK! Not bad. I've had better, but then again I didn't expect this to be as good as my local German restaurant's potato salad. Both my hubs and I found this to be good but a tad bland. After sneaking just one bite, I knew I needed to s&p to taste. I added a GENEROUS dose of both and still felt something was missing. I then added another 1/4 t of celery seed and a T more vinegar (my potatoes seemed a bit dry without it). I even let the flavors blend for a half hour while my hubs grilled our brats. Still bland. :( Ironically enough, my neighbor liked this better lukewarm (I gave her half of what was left), so I'm hoping I will too. Thanks anyways, Tequilla! :-)
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Chunky Monkey Pancakes

Reviewed: Oct. 17, 2012
These were alright. Of all the pancakes I've eaten (and I've had a fair share in my lifetime lol!), these aren't top on my "favorites" list. The texture was not to my liking at all, but then again, (as the title implies) these ARE CHUNKY monkey pancakes. If you like bananas, nuts and chocolate (and a chunky texture), you'll LOVE these. Admittedly, I enjoy all of these ingredients, but not in pancake form. I guess I'm a traditionalist at heart.... :) I might give these another try, but will definitely omit the nuts (I'd use as garnish instead), MASH my bananas (as opposed to dicing them) and substitute peanut butter swirl morsels for the chocolate chips called for (there's just something INTOXICATING about the combo of chocolate, PB and banana together). A drizzle of maple syrup and Hershey's chocolate sauce made for a decadently sweet treat. If for nothing else, I was at least able to enjoy breakfast for dinner, something I don't do often. Thanks for sharing your recipe, CCL! :-)
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Fried Rice with Cilantro

Reviewed: Oct. 16, 2012
Pretty good! I was expecting BOLD flavor, but this ended up being quite mild (at least for my palate). Nonetheless, I enjoyed this quite a bit and my hubs REALLY enjoyed this (a HUGE plus)! :) I did have to make a couple of changes to suit our tastes, however.... I have to agree with HORSEZ001. As is, this is VERY moist / oily. Because my box of (Goya brand) rice did not specify how many MEASURED servings each cup of uncooked rice would yield, I had to guess.... This ended up being my saving grace since I had about a cup's worth of leftover rice to work with. To compensate, I added an additional 1/2 T of EACH liquid ingredient AND sugar to my rice - PERFECT! I could not locate Thai chiles, so I used serrano peppers instead (jalapenos are also a suitable substitute). Chicken was my protein of choice, but I will try using shrimp or scallops next time. Because this dish is so delicate, I think seafood would pair wonderfully with it. Chopped scallion and peanuts were perfect garnishes. A squeeze of fresh lime is an absolute MUST (it "made" this dish, IMHO). Veggie spring rolls rounded out our Asian-inspired meal. Thanks for sharing, MITCHNSTEVE! With a few minor tweaks, this was a darn good weeknight meal. :-)
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