MYLEEN Recipe Reviews (Pg. 1) - Allrecipes.com (1923533)

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Mushroom Port Wine Sauce

Reviewed: Oct. 4, 2012
Excellent, but had to add maybe 1/4 cup cream to this to make it extra good. Easy and delicious!
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2 users found this review helpful

Apple Crisp II

Reviewed: Sep. 29, 2012
This apple crisp is delicious and so easy! Thank you for this great recipe! I used 4 Golden Delicious apples which is probably half of what the recipe called for. Therefore I had a lot more of the crumble part, but it came out great anyway, as that's the part I like most! Some reviews say to double the crust/crumble, and I would agree. The crust came out a bit crispy and chewy, and perfectly sweet! The only thing I added, was 1/2 tsp of nutmeg to the sugar/cinnamon/flour mix. I also used Maple and Brown Sugar instant oatmeal instead of quick oats as that's all I had, but the flavor matched very well with the apples. Next time, I will add more apples to this and add more crumble/crust accordingly. It will be interesting also to try other types of apples, like Honeycrisp. We served it with ice cream and it was BOMBDILICIOUS!!!
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Poppyseed Dressing

Reviewed: Jul. 21, 2012
Excellent dressing, just enough sweetness and tartness... I wouldn't adjust a thing!
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1 user found this review helpful

Breakfast Kolaches

Reviewed: Oct. 19, 2011
These were pretty yummy and authentic, but I made some changes to suit our diet and palate. I like mine to be a litlle bit more sweet and healthier at the same time. I subbed the 3 cups of bread flour with 2 cups WHOLE WHEAT bread flour and 1 cup reg. bread flour. Then, instead of 1/4 cup sugar, I made it 1/2 cup sugar. I filled it with only fully-cooked sausage and cheese, no hashed browned potatoes. Also, the recipe didn't have very detailed instructions in the end on how to fill and roll these, so unless you know what a kolache looks likes, I can see where people get confused. I would make a golf-sized ball with floured hands (it can be quite sticky) and put it on a floured surface. Flatten out the ball and use a wooden roller to roll it out into a circle about 3/8" or about 1 cm thick. In the center of the circle, place the filling (savory filling in this case if the filling will be INSIDE the kolache) and take one end of circle, fold over the filling and roll. Pinch the ends close and fold over seam. Place the kolache seam-size down on parchment paper on a baking sheet.They should resemble an oblong short, hot-dog bun. Alternatively, you can make it look like little round dinner rolls as well depending on type of filling you're using. I have also seen a sweet filling on top of the dough, resembling a more of a danish. You can try all kinds of fillings, which is why kolaches are so great - bacon and eggs, goat cheese and spinach, ham, egg and cheese, etc, etc.
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17 users found this review helpful

Quinoa with Chickpeas and Tomatoes

Reviewed: Jul. 20, 2010
Oh my Goddess, this was awesome! It was exactly what I was looking for in a quinoa summer salad, a little tart but not too vnegary. I did add a few things to make this more crunchy and flavorful. I doubled the olive oil/lime juice/garlic and put it in a small blender to mix/chop it together, then added chopped celery and goat cheese for a mediterranean flavor. I also replaced the parsley with cilantro because I like the flavor of cilantro better. I think I will also do a mexican version of this and add corn, black beans, and bell pepper instead of garanzo beans, celery and goat cheese. I think this can be tailored to many different combinations of beans and veggies. Absolutely delish for such a healthy dish!
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4 users found this review helpful

Creme Fraiche Chicken

Reviewed: Jan. 1, 2010
Great French classic dish, with only a few modifications. I made this for 2 people and adjusted the recipe, but it probably served 3 very full-size portions. I tripled the amount of wine, as the simmering time would have dried up all the wine, and you need a bit of juice (2 tbsp per breast) in the end to add flavor to the sauce. I think you shouldn't skip this step, since the chicken soaks up a lot of flavor from the wine. Also, do not sub the creme fraiche with only sour cream, as it would make this dish too sour along with your dry white wine. I also added some fresh parsley at the end. It was tres magnifique!
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5 users found this review helpful

Chicken Tortilla Soup II

Reviewed: Mar. 1, 2009
This was flavorful and delicious! I only made a few minor additions/changes. I used a can of diced tomatoes with green chilies instead of just diced tomatoes. I also cut up a rotisserie chicken and added that to the soup and then simmered it for 30 minutes. I also added some garlic powder to this for more flavor. I didn't saute corn tortillas at the beginning because I like serving them at the end with tortilla chips and for people to add as much as they please. Great recipe and a keeper!
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3 users found this review helpful

Chicken Tortilla Soup V

Reviewed: Feb. 28, 2009
This is really flavorful! I did only a couple of minor changes. I substituted the can of crushed tomatoes with diced tomatoes with green chiles. I also added the juice of 1 lime, and that added a really nice flavor. Then I shredded a rotisserie chicken and added that halfway through the simmering time to allow the chicken to soak the flavors and shred up nicely in the soup. It's very good!
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4 users found this review helpful

Texas Enchilada Sauce

Reviewed: Feb. 26, 2009
This was wonderful, but only after some modifications, thus the 4 star rating. Substituted one can of tomato sauce for one can of beef broth to thin out the sauce and make it less "tomatoey". It was just the right thickness then, and the way most restaurants serve it. Also, I sauteed the onions and bell pepper (chopped in large chunks) together and then added the rest of the sauce ingredients. I used garlic powder instead of minced garlic and added a little more salt then stated. I simmered the sauce for 20 min., then to make my enchiladas, I turned the heat down low and dipped my corn tortillas in the sauce as I made them. I then covered my enchiladas with the sauce and smothered everything with shredded cheese. Delish!
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7 users found this review helpful

Bananas Foster I

Reviewed: Feb. 23, 2009
This was good... however, I was unable to light it on fire. I did as some suggested, which is to mix the liquor into the brown sugar syrup while it was bubbling, and it didn't flame :-(. I wondered if I waited to long to light it? Or maybe I should have poured it on top and without stirring it, light it up? I will try this again... but otherwise it did taste nice!
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5 users found this review helpful

Lobster Bisque

Reviewed: Feb. 19, 2009
I felt the need to add lobster liquor for additional lobster flavor, however it turned out pretty good anyway. I did nearly double the spices and added garlic powder to this, as well as added some shrimp.
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3 users found this review helpful

Golden Sweet Cornbread

Reviewed: Jan. 26, 2009
UPDATED: When I first reviewed this, I thought it had too much of a baking powder taste. I tried making this a 2nd time and really mixed the baking powder and salt very thoroughly into the flour and it turned out great! Also, I subbed the 1/3 c veg oil for 1/3 c melted butter and the flavor was wonderful. I mixed the batter just enough and tried not to overmix like with pancake batter, and it turned out very moist and perfectly sweet. Thanks for an great recipe!
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3 users found this review helpful

Olive Oil Roasted Eggplant with Lemon

Reviewed: Jul. 18, 2008
This is a great base recipe, but I did do a few things differently. I first salted each piece of eggplant, let it sit for 30 minutes, drained and then rinsed each piece with water. This allows it to lose a lot of moisture so that the roasting gives it a very nice texture and consistency. Then I added basil, oregano and garlic powder to spice it up so that I can serve this with pasta and sauce. It is a delightful alternative to eggplant parm, and a lot healthier!
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900 users found this review helpful

Fresh Pineapple Upside Down Cake

Reviewed: May 2, 2008
Had a good flavor, but the cake came out dry. I am not sure what I did, as I followed the recipe precisely. However, maybe I whisked the egg whites too long because it was rather foamy? The cake could use a teaspoon of pineapple extract to up the flavor.
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7 users found this review helpful

Oatmeal Chocolate Coconut Chewy

Reviewed: Jan. 27, 2008
This is a thousand dollar recipe, I've been looking for something like this for awhile! However, I did make a few modifications to make it more whole grain and wonderfully delicious. I subbed the 1 3/4 cups of flour with 1 cup whole wheat flour and 3/4 cup oat flour, then cut the 1/2 cup of white sugar to 1/4 cup of white sugar (someone on here thought it was too sweet). I also used only 2.5 cups of rolled oats, as that was all that I had left. Another tip - put your cookie dough in the fridge for 1 hour before you start to bake it and use a small icecream scooper to form the cookies on your cookie sheet. It tasted wonderfully chewy, rich and perfectly sweet. It reminded me of the Double Tree Chocolate Chip cookies they used to give out at their hotel, but better because I used all organic ingredients and absolutely no preservatives. Yummy!
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146 users found this review helpful

Cashew Chicken II

Reviewed: Jan. 10, 2008
This was a tasty recipe, but I did a few additions that will definitely perk this up. Instead of doubling the soy sauce like other reviewers, I added Oyster Sauce (about 2 tbsp.). I am Asian, and oyster sauce is used substantially in brown sauces. I did not add as much broth, but eyeballed the amount of liquid I wanted as a sauce. I also used maybe 3 tbsp. of cornstarch and that was thick enough. Also, I added chopped garlic in the oil first and fried the chicken. Then I seasoned with salt, pepper and onion powder for an extra kick. I also added some chopped green onion (scallions) with the celery. The textures were wonderful and the taste sensational. If you finish the sauce with a few drops of sesame oil, it will taste as authentic as a real Chinese restaurant!
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78 users found this review helpful

Beef Stroganoff III

Reviewed: May 13, 2007
This is a great recipe, and I still think chuck roast is the best. The trick to thickening this even more is to add tomato paste. It gives it a much rounder flavor and tangs it up a bit.
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4 users found this review helpful

Chicago Dip

Reviewed: May 11, 2007
This is an always requested party appetizer! It is a wonderful dip cold. I have made a few changes: I added a large tub of whipped cream cheese and a large bunch of chopped cilantro to give it a more fragrant flavor. It is out of this world!
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7 users found this review helpful

Cheesy Polenta

Reviewed: May 10, 2007
I have been looking for a polenta like this, it was FAR OUT! Really creamy and delicious.... although I did modify this a little bit. Instead of cheddar I used shredded parmesan and next time, I will use a courser grain corn meal (or use what's called "polenta" which is even courser ground) and mix it while the water is cold so that it doesn't clump as much. Also, I used the chicken broth as another reviewer mentioned, since it gives it a richer flavor. I think I will also try adding a little bit of sage to make it herbed polenta. Great side dish with cumin & oregano seasoned porkchops and braised kale!
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76 users found this review helpful

 
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