Chef Mickey (aka Mickey) Recipe Reviews (Pg. 8) - Allrecipes.com (18730580)

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Chef Mickey (aka Mickey)

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Quick and Easy Shrimp Fajitas

Reviewed: Apr. 12, 2013
Not bad. For a quick and satisfying meal, this hit the spot. My days are long, so I appreciate filling meals that can be prepared in a short amount of time. Having said this, I do think I prefer a more basic (i.e. garlic & lime) treatment for my shrimp. While I enjoyed this, I am not sure I'd ever pair taco seasoning with shrimp again. Mexican rice, chips, guacamole and margaritas completed our easy weeknight meal. Thanks for sharing your idea, Anne! :-)
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Absolutely Ultimate Potato Soup

Reviewed: Apr. 12, 2013
Eh. This was just so-so. After reading all of the positive reviews (and as the title implies), I thought I was going to be in for a real treat. To my surprise, this was super BLAND! Even my hubs commented what a shame it was to indulge when there are better (and more satisfying) options out there to justify the splurge. :( NOTE: This makes a VERY large pot of soup! We enjoy leftovers during the hectic work week, so I made the full 8 servings worth. Unfortunately, we didn't care for this soup enough to make a second meal of it, so my parents were the happy recipients of our leftovers. :) Maybe this will become your go-to potato soup recipe, but it won't be mine. If you enjoy potato soup, Ellie's ham & potato soup seems to be the winner on here (and is a 5 star recipe in my book). Thanks anyways, Karena.
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Chicken Noodle Casserole I

Reviewed: Apr. 12, 2013
Fantastic! I must admit, I was a bit skeptical about trying this.... Many reviews warned that this was super bland and in need of many enhancements. Because I was craving a homey meal and had all of the ingredients handy, I dejected the negative comments and decided to give this a try. To my surprise, this was not bland at ALL! Admittedly, I did up the flavor factor by subbing Campbell's cream of chicken & mushroom and cream of chicken with herbs soups for plain 'ol mushroom and chicken soups (all I had). I really think this change made a HUGE difference (and adding a LOT of s&p to taste!). My only other change was using 3 chicken breasts instead of 4 and slightly increasing the amount of egg noodles to compensate. Even my picky casserole-hating husband liked this (wow!)!!! Thanks for sharing this easy, economical recipe with the AR community Dawne! This will be added to my "keeper" file for sure. :-)
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Jim's Cheddar Onion Soda Bread

Reviewed: Apr. 12, 2013
I guess I'm just not a fan of soda bread because this didn't suit me at all. On the other hand, my husband thought this was the best soda bead he's ever tasted (but he obviously likes soda bread much more than I do). If you are a fan, give this recipe a try. If I were, I'm sure I'd agree with my hubs. While a perfectly fine soda bread recipe, this just wasn't for us. Thanks anyways, Keri! :-)
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Diane's Colcannon

Reviewed: Apr. 12, 2013
Pretty good! While I prefer Ashley's colcannon (fabulous colcannon, also on this site), this was decent nonetheless. When paired with a hearty stew, this makes an ordinary meal extra special. :) Having said this, I think I'll stick with Ashley's recipe. The addition of garlic and a few seasonings really takes her colcannon over the top. NOTE: You must STEAM your cabbage in order for it to cook thoroughly. I've never had any luck sauteing it (my cabbage always ends up a tad crunchy). Simply cover your skillet with a lid and cook for 10 minutes or so. This simple change makes all the difference, IMHO. Thanks for sharing your authentic recipe, Diane. This was super yummy served with Irish stew on St. Paddy's Day! :-)
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Beer Braised Irish Stew and Colcannon

Reviewed: Mar. 24, 2013
I hate to be such a downer, but this was not to my liking at all. :( Admittedly, I only made the stew part of this recipe, so I am basing my opinion solely on that part of it. Since I was only cooking for two people, I scaled everything by half (I made 4 servings worth, expecting leftovers). As such, I used half a bottle of beer (Guinness Stout) - but I wish I would have used the entire bottle instead.... After removing the lid from my Dutch oven (i.e. after the first 45 minutes), my stew wasn't as saucy as I thought it "should" be. By the time I took my stew out of the oven, most of the liquid had completely evaporated. My meat was dry and overcooked and the stew itself had a bitter aftertaste. Considering this was the star of our St. Paddy's Day meal, everything else I served with it lost its appeal as well. Maybe this will float your boat, but it did absolutely nothing for me. Thanks anyways, MNIKOLAISEN. :-)
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Hazel's Meatballs

Reviewed: Mar. 4, 2013
Pretty good! Even my picky hubby liked this!!! While I would never serve this as a dinner entree again, I WOULD make a few changes in order to make this suitable for serving as an appetizer. This recipe is VERY similar to the cocktail meatballs I've seen on many a party / potluck buffet. Having said this, I'll FOR SURE make these again but am just not sure this is an appropriate main dish. This becomes a GREAT appetizer by simply making smaller (i.e. 1 in. diameter) meatballs and DOUBLING (or even tripling) the sauce. And, as many others have done, I STRONGLY suggest pre-baking your meatballs. AT MINIMUM, bake for 30 minutes and then either finish in the oven, on the stovetop or in a slow cooker. I stayed true to the recipe this time with the exception of warming my sauce in a Dutch oven and THEN adding my (drained) meatballs and simmering on low for ~ 20 minutes. All in all, this is a GREAT recipe. It costs MUCH less than the traditional chili sauce / grape jelly version and pretty much tastes the same (who knew?). I can't wait to take these little gems to my next get-together! Thanks SO much for sharing your recipe, Bakin' Machine. Your Aunt Hazel is a cooking genius! :-)
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Tomatoed Pork

Reviewed: Mar. 2, 2013
Not bad! Both my hubs and I really enjoyed this, although the heat factor was a bit of an issue for me.... I like spicy food, but this was WICKED spicy lol! NOTE TO SELF: ONLY USE 1 JALAPENO NEXT TIME (or remove the seeds from one of them to cut some of the spice)!!!!! I usually follow the submitter's cooking / preparation directions to the letter (unless they seem contradictory, erroneous or I feel I can improve or streamline the process), but will often times make ingredient substitutions to suit my tastes. This time, not only did I make a few personal adjustments, I also altered the cooking method - and I wish I wouldn't have.... :( As wifeyluvs2cook did, I simmered my pork (to tenderize it) before proceeding with the recipe as directed. I'm not sure where I went wrong, but my pork ended up VERY tough. I am a fan of wifey's recipes and her cooking style, but this time her advice didn't work for me. I STRONGLY suggest that you follow Amy's directions, at least initially. You can always make changes next time. Having said this, wifey's suggestion to add a pinch of garlic powder / oregano was spot on (both added great flavor, IMHO). her suggestion to substitute fresh tomatoes, tomato sauce and water also worked well, so if you don't have canned tomatoes, don't sweat it. Steamed rice, refried beans and corn tortillas completed our meal. Thanks for sharing your recipe, Amy! I can't wait to make this again, albeit after my mouth cools off a bit haha! :-)
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Best Tuna Melt (New Jersey Diner Style)

Reviewed: Feb. 24, 2013
Not bad. While I prolly won't make this again (I prefer my personal recipe a *tad* better), I'm glad to have given this a try nonetheless. My husband is not a tuna salad fan and even he commented that this is the best he's ever had so this can't be THAT bad lol. :) Although decent, I felt this was a tad dry for my liking. I had to add more mayo to achieve the texture I wanted. I also had to add more vinegar to get the tang I was looking for (it was barely noticeable, IMHO). Pumpernickel bread was a perfect choice for our sandwiches. Milk shakes (compliments of Steak 'n Shake!), fries, coleslaw and pickle spears rounded out our meal and made us feel like we were eating at an actual diner - NJ style. :-) Thanks for sharing your recipe with the AR community, COOKINGIRLLJ!
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Main Line Chicken Chili

Reviewed: Feb. 13, 2013
While I thought this was "OK," my husband's opinion was quite the opposite. He thought our chili was too bean-y. Not being a fan of beans in general, he commented that even ten beans would be overpowering (I just can't win lol...). I am therefore basing my rating solely on what I thought of this since my husband is obviously biased. :) I guess I'm just a purist at heart. I prefer traditional (beef) chili with good texture, ample spice and a little zing to keep things interesting. This was by far the most unique red bean chili recipe I've ever tried (and it definitely had texture AND zip), but it just didn't WOW me. NOTE: Since it was not specified what type of salsa to use (i.e. the jarred tomato-based stuff or fresh), I opted to use my local Italian market's mango salsa. Their salsa is made fresh daily and contains NO tomatoes. It's a mixture of chopped mango, jalapeno, red onion and cilantro - that's it. I thought about purchasing a jar of Newman's Own mango salsa, but because I wanted to top my chili with it too, fresh was the way to go. Chopped cilantro and red onion (and a dab of additional salsa) were perfect garnishes. Serving our chili over a bowlful of cilantro lime rice made this a filling meal. I'm not convinced this should replace my go-to chili recipe, but am glad to have given your recipe a try nonetheless. Thanks and happy cooking, Mary! XXOO. :-)
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Good for You Greek Salad

Reviewed: Feb. 11, 2013
Not bad! While nothing compares to a fresh salad at one of Chicago's well-known Greek restaurants, this was a pretty darn good! Other than the dressing being a *tad* bitter for my liking, I really enjoyed this. I didn't detect the bright, citrus note that I am accustomed to, but I think that may gave been my fault.... I used the juice of a Meyer lemon and think that may be the reason my dressing didn't turn out as I had hoped it would (FYI, Meyer lemons have a sweeter, less acidic flavor than the common supermarket variety). To make this salad a bit more "authentic," I did a little doctoring (I know, I know...). I sliced my cucumber and onion, cut my tomatoes into wedges, added a few peperoncini peppers and tossed everything with crisp Iceberg lettuce - voila! I can now enjoy a big fat Greek salad just the way I like it. :) Thanks for sharing your recipe, Jen. This lovely salad paired perfectly with my Mediterranean-inspired main dish! :-)
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Pollo Mediterranean

Reviewed: Feb. 11, 2013
Yum! This was SO good. Even my picky hubs raved!!! :) I'll admit, I wasn't sure I was going to like this at all.... I am not particularly fond of olives, sun-dried tomatoes (I can take or leave them) or tangy sauces, but the combination of all three really works here! To my surprise, the sauce was not tangy in the least!!! Having said this (and although tasty as is), I think I'll use capers from now on. Pair this with a simple Greek salad, farfalle (i.e. bow tie) pasta and crusty french bread or rolls and you'll have a fantastic, well-rounded Mediterranean-themed meal. Thanks SO much for sharing your uniquely delicious recipe, hike4diamonds! My husband and I DEVOURED it! :-)
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Asian Coleslaw

Reviewed: Feb. 11, 2013
I guess I'm the minority here because this did not float my boat at all. After assembling the dressing, I knew I was not going to like this but hoped that after tossing everything together I would have a change of heart. Not so much. The dressing was just too savory for my liking (and it was VERY garlicky). Had there been a hint of sweetness to it, I think I would have enjoyed it MUCH more. NOTE: To save some time, I purchased small bags of pre-shredded green and red cabbage but since my grocer does not sell pre-packaged Napa cabbage, I had to shred that myself. My final change was to use matchstick cut carrots (found in my grocer's produce section) instead of slicing them myself. FYI: I knew that the full recipe would make a TON, so I scaled back. Halving this was definitely a smart move. I had some leftover slaw, but only a small amount (contrary to my opinion, my husband and parents thought this was OK). Maybe this will be a winner for you, but it didn't do much for me. Thanks anyways, RRITCHESKE. :-)
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Baked Potato Salad I

Reviewed: Feb. 11, 2013
Meh. While this was OK, I'm not jumping out of my seat to make this again anytime soon. The concept is intriguing and what attracted me to this recipe to begin with, but the execution fell short. I love twice baked potatoes AND potato salad. The idea of having both in one dish seemed to be the best of both worlds. To my disappointment, this was bland, a tad dry and not at all what I was expecting. For one, unless your potatoes are raw, it's virtually impossible to mix them with the other ingredients. I consider myself a very knowledgeable cook and even before making this, I KNEW cooking the potatoes would be problematic. If you slice your potatoes thinly, they will cook thru in an hour. I suggest skipping the boiling step altogether. My casserole ended up resembling loaded (lumpy) mashed potatoes, but I was OK with that (again, it was what I expected and didn't affect the taste in the least). That aside, I pretty much stayed true to recipe with the only change being a simple substitution of chopped scallions for olives (they seemed out of place and I HATE them). :) All in all, this was interesting and seemed to go over well with my hubs and parents. It's just didn't cut it for me. Thanks anyways, Tom. :-)
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Flatlander Chili

Reviewed: Feb. 11, 2013
UPDATE: THIS WAS SOMEWHAT BETTER ON DAY 2. THE CHILI MELLOWED A BIT AND WASN'T NEARLY AS TOMATOEY (WHICH I DIDN'T CARE FOR). I TOPPED A LEFTOVER BAKED POTATO (HALF) WITH SOME CHILI, CHEESE, SOUR CREAM AND CHOPPED ONION. REMINDED ME OF WENDY'S FAMOUS BAKED POTATO! MMMMMM.... Neither my hubs or I cared for this at all (sorry!). We both felt this was way too tomatoe-y. Having said this, I'm not sure why we had such an aversion to this while we liked George's "It's Chili by George!!". While we didn't fall in love with that one (it would not be the first recipe I turn to when the chili mood strikes), we certainly didn't dislike it as much as we did this. Other than a few minor differences, the two really are pretty much the same recipe, so I'm stumped. :) Contrary to the norm, I followed George's directions to the letter for the most part. My only change was with the cooking method. I decided to slow cook my chili (9 hours on low setting) rather than cook it on the stovetop as directed. If you're looking for a highly-rated and EASY chili recipe, try Deb's blue ribbon chili or Danielle's slow cooker chili. Both are FANTASTIC and the stellar reviews are proof of that. Serving this "chili mac" style with all the fixins' MADE our meal (the chili certainly didn't...). Maybe this will float your boat, but it did nothing for us. Thanks anyways, George. :)
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Delicious Raspberry Oatmeal Cookie Bars

Reviewed: Feb. 5, 2013
SUPERB! These are absolutely addicting and SOOOO delicious!!! Another plus??? It takes no time at all to throw these together. For as basic as these are, the flavor is OUT OF THIS WORLD! Even without additions (I wanted to add cinnamon as others have done, but forgot to...), these were P-E-R-F-E-C-T. TIPS: Be sure to NOT spread your preserve / jam layer all the way to the edge of your pan! Keep in mind that as the jam heats up, it will thin out a bit and continue to spread (which is why you need to leave a border). Also, these seem to keep better if refrigerated but that's a matter of preference, I guess - I like my bars to be firm rather than crumbly. And, whatever you do, LINE YOUR PAN with FOIL (I am SO glad I did!). Clean-up will be a BREEZE and you'll have one less dish to clean! A drizzle of melted white chocolate made these extra special. Thanks for sharing this WONDERFUL recipe, MARBALET. I can't wait to get creative and try a combination of other fantastic flavors! :-)
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Herald's Impossibly Easy Cheeseburger Pie

Reviewed: Feb. 5, 2013
OK, let me get right to the point. This was not what I was expecting AT ALL! Having said this, my neighbor and husband didn't find this to be as awful as I did (I think their expectations differed from mine). As many reviewers suggest, the batter is quite runny. I think that's where this went terribly wrong for me. Even after baking for the suggested 25 minutes, my pie was not cooked thru. Unfortunately, I didn't realize this until it had set for 10 minutes and I cut the first piece. :( The top tested done, but the batter that seeped thru the meat layer was gooey (yuck!). Another 15 minutes in the oven did NOTHING to solve the problem! Maybe this is characteristic of an "impossible" pie, but it was completely off-putting IMO. Hopefully this will work for you, but it was a total disappointment for me. Thanks anyways, Herald.
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Restaurant-Style Potato Skins

Reviewed: Feb. 3, 2013
YUM! This is without a doubt restaurant-worthy, lip-smacking (and artery clogging!) G-O-O-O-D!!! :) Although not the healthiest option, it's a real treat to indulge every now and then. PLEASE CONSIDER: If you're looking to cut calories, DON'T make the mistake of passing this by. As others have done, use your oven! If you bake your spuds at 425 for an hour, they will crisp up nicely. You won't even miss the fact that they're not fried (trust me!). Simply coat your potatoes with a little EVOO (this allows them to crisp up) and season to taste with garlic powder, salt and pepper and - voila! TIP: Be SURE to leave at LEAST 1/4 in. of your potato shells INTACT! I scooped a little too much from mine and my hubs commented about that lol! And, why use bacon bits when you can quickly fry up a few pieces of FRESH bacon????? These are extra special, so go all out. After all, you only live once, right??!!? While you're at it, whip up some Ranch flavored sour cream and chop a bunch of scallions to top your skins with (mmmm...). Thanks for sharing your recipe, Misty! This is a winner for sure. :-)
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Frank's® Red Hot® Buffalo Chicken Dip

Reviewed: Feb. 3, 2013
UPDATE: ALTHOUGH YOU CAN REHEAT YOUR DIP (I HAD PLENTY OF LEFTOVERS!), KEEP IN MIND THAT IT WON'T BE *QUITE* THE SAME. OUR DIP WAS OK, BUT THE TEXTURE WIERDED US OUT A LITTLE LOL. :) FANTASTIC!!! What can I say???? Buffalo chicken ANYTHING is yummy, let alone a gooey-cheesy dip form of it. :) Needless to say, this did not disappoint in the least! Since the weather turned for the worse, my hubs and I decided to stay in to watch the XLVII Superbowl. Instead of our usual dinner, I decided to make a few munchies to nosh on during the game. This was one of two appetizers I prepared. I pretty much stayed true to the recipe, but did make a couple of changes in order to use up a few ingredients in my fridge / pantry. I used half mozzarella, half blue cheese and instead of blue cheese dressing, I subbed Ranch (to compensate for adding the blue cheese crumbles). I also upped the wing sauce by ~ 1/4 c. Perfecto! Chicken flavored crackers (Nabisco Chicken in a Biskit) and carrot / celery sticks were perfect "dunkers" for our dip. If anyone knows buffalo wings, it's got to be Frank's. :-) Enuf said!
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Fabulous Colcannon (Mashed Potatoes and Cabbage)

Reviewed: Feb. 3, 2013
Yum! Not only is this cheap to make, it's equally easy to throw together and surprisingly filling too. Although fine as is, I do have one suggestion for improvement. Instead of slicing your cabbage, I suggest you chop it. Both my hubs and I agree that chopped or finely shredded cabbage (i.e. the pre-packaged stuff) would be a better choice for this dish. It would cook quicker (as is, my cabbage was a *tad* crunchy - and I even cooked it longer than directed) and incorporate MUCH better with the potatoes. I guess this is a matter of preference, but it is a definite must for my hubs and I. And for the one reviewer who thought this was bland... Bah! The key is s&p and LOTS of it. :) It's a shame this only has three reviews. Hopefully others will follow suit and soon discover this wonderful gem and add their positive comments for others to see! Thanks for sharing your recipe, Ashley! :-)
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