mimosa Recipe Reviews (Pg. 1) - Allrecipes.com (18169801)

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Mamaw's Vegetable Soup

Reviewed: Mar. 23, 2014
In all fairness, my opinion IS biased since it's my recipe. ;-)
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1 user found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Dec. 31, 2012
I really love everything about this recipe. Didn't change a thing.
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4 users found this review helpful

Yeast Waffles

Reviewed: Dec. 27, 2012
Absolutely wonderful! These are super easy, crispy on the outside, and soft on the inside (regular waffle maker, not Belgium waffle maker) with a wonderful yeasty taste. I inadvertently doubled the sugar, but they weren't "sweet". I really wouldn't change a thing about this recipe even though I did make a couple of changes. As I said, I accidentally upped the sugar, and because I decided to make this recipe at the last minute when I already had yeast bloomed in 1 Cup of water for a bread recipe I realized there was no time to make. Because of that, I used the 1 cup of water and reduced the milk to 1 1/2 cups and hoped for the best. I'll do it as instructed next time, but it did work fine. I made this Christmas Eve to have for Christmas breakfast. Since there are just 3 of us, I had batter left and now 2 days later I used the batter for waffles for supper and I do believe it may be even better today. The batter gets very thick, almost more dough-like than batter, with a wonderful yeast flavor. I'll certainly make this over and over. Thank you for putting an end to biscuit mix waffles in this house!
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5 users found this review helpful

Rosemary Ranch Chicken Kabobs

Reviewed: Apr. 18, 2012
REALLY thought I had reviewed this before and was just coming back for an update but guess I failed to review it before. I've made this several times with the exception being to use boneless, skinless chicken THIGHS instead of breasts and not using skewers. FABULOUS recipe! (Kabobs are just tedious to me) Tonight I made it with chicken blsl breasts (still not skewered) but the ranch I had already opened was HVR "Farmhouse Originals" roasted onion and Parmesan flavor. THAT was just as wonderful. Love this recipe!
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6 users found this review helpful

Mustard Vinaigrette

Reviewed: Nov. 19, 2011
Overall, very good.
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6 users found this review helpful

Smoked Paprika Vinaigrette

Reviewed: Oct. 20, 2011
This is an incredibly great recipe and it was a big hit here! I used spicy brown mustard instead of stone ground just due to what was on hand, and my only onion was the size of a softball and I didn't feel like cutting in to it, so I used a couple of green onions and some onion powder instead. Those changes were simply for my convenience at the time. However, I did reduce the salt to 1/4 tsp and felt it had plenty of salt. The recipe, as is, would get 5 stars otherwise. It's fabulous! It reminds me a LOT of the vinaigrette style bbq sauce from Salt Lick BBQ in Austin, TX. I'll make this again and again.
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8 users found this review helpful

Best Tuna Casserole

Reviewed: Jun. 15, 2011
I too, found this a bit dry. It looked dry when I mixed it up, so I added about 1/2 to 3/4 cup of milk and reduced the baking temp to375. It could still have been a bit more moist for my taste, so I think, if I use this again, I'll reduce the amount of noodles to about 10 ounces. I realize it will make less then, but there are only three of us so that would work fine.
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6 users found this review helpful

Pork Brine

Reviewed: Apr. 2, 2011
I don't know who "THEY" is that said to not smoke pork, but "THEY" is crazy. HOWEVER, I just grilled mine and this was fantastic. I had inch thick, boneless, center cut, loin chops that I brined for the suggested two hours and they couldn't have been better. Due to a recent health issue (not preference) I was a "good girl" and cut the salt by half and even for this salt lover, they were lovely. AS WITH ANY BRINE, I did rinse it from the meat and pat the copes dry prior to putting it on the grill. Thanks for an easy, pantry friendly recipe I'll use again often. And remember folks, the only "dry" pork chop is an over cooked pork chop! If you cook meat too long, there's not a brine or marinade in existence that can save it. That's why we have "gravy". :-)
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18 users found this review helpful

Steak Sauce

Reviewed: Dec. 29, 2010
Very tasty sauce! Now, I have to admit, I think "steak sauce" is an insult to a good steak, but what I was having tonight wasn't good steaks, it was some super thin cuts of round that I would be frying and with that, I like steak sauce. I'm out of both steak sauce and money to buy steak sauce so I found this recipe and had all the ingredients so I whipped it up. I'm eating it now and loving it! My only change was to use spicy brown mustard because I'm out of plain yellow. Thanks for cracking the steak sauce code! (And fyi for some reviewers: It doesn't taste just like A-1, or 57, because it's NOT either one of those things, but it IS very tasty.)
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94 users found this review helpful

Green Salad with Cranberry Vinaigrette

Reviewed: Dec. 10, 2010
I made this for our Thanksgiving feast, and made it exactly as written, then tasted. Besides being far too tart (which, after reading reviews, I was prepared to add sugar, but I gave the written recipe a fighting chance as written), but also, even with such bold, flavorful ingredients, I found it rather "flat" or "lacking". I started the "tweaking" with a tablespoon of sugar and additional pinch of salt. Better, but not there. It just had no depth. So another tablespoon of sugar went in, followed by more dijon and eventually about 3 times the garlic. A volunteer taster agreed that it just seemed really one dimensional, so finally with the addition of 1/2 tsp thyme and three green onions it was really a lovely dressing, but by then, it was not this recipe at all, thus the three stars. This all surprised me because I took that first bite expecting to love it. I just found it lacking, but a nice base for additional flavor.
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31 users found this review helpful

Diced Fresh Fruit Salad - Martha Stewart Recipes

Reviewed: Dec. 10, 2010
Hey, I'm leaving stars so you don't think I'm slammin' this recipe, but the link doesn't work!
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12 users found this review helpful

Raspberry Cheese Spread

Reviewed: Sep. 20, 2010
I made this Saturday for a football party and it was a huge hit. I molded it in a plastic lined pie plate then turned it out on a charger which gave plenty of room to surround it with crackers. I make one change, however, and that is to add a generous 1/2 tsp. of cayenne pepper to the cheese blend. That bit of heat is really great with the preserves to tame it.
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22 users found this review helpful

Easy Freezer Pickles

Reviewed: Aug. 3, 2010
Never made a pickle before and now I wonder why that is! These are just delicious. Because this was a total experiment, I quartered the recipe, to save money if it was a flop, but the money for the full recipe would not have been wasted! My only two qualms are that every now and then (and only every now and then) I get a really bitter bite that I can't quite figure out. Also, the centers are a bit, less than crisp, so next time, I think I'll take a tip from a review on another recipe, and halve the cucumbers lengthwise first and scoop out the seeds then proceed to "chunk" them up. This is a really tasty recipe!
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29 users found this review helpful

Taco Salad III

Reviewed: Jul. 14, 2010
Oh how I've missed you, recipe! I think this was first popular in the 60's? I had actually forgotten about it (and lost the recipe) until a friend asked me if I had that taco salad recipe my g'ma used to make, so I went looking. I followed the recipe with the exception of leaving out the avacado and green onions only because I completely forgot to pick them up from the store, and YES, that bummed me pretty bad. Like many, I combined everything but the lettuce and dressing, since I cook for just me and knew there would be many portions. It only lacked a bit of "bite" so I did add some Louisiana Hot Sauce at the end. Thanks for the memories!!
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12 users found this review helpful

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