margaux Recipe Reviews (Pg. 2) - Allrecipes.com (10164173)

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Sangria! Sangria!

Reviewed: May 9, 2011
As collectors of fine wines we generally sneer at wine "cocktails" or anything that alters the wine. But I wanted to try something a little different, and convinced my wine snob husband to do the same. I made this exactly as directed, the only difference being that I didn't see the need to add soda to the drink. I can see that if one is not accustomed, adding a little soda could make it go down easier. I made it a day ahead, and we had it as a weekend cocktail--very tasty! I reminded my husband that I would order something similar at a bar, served in a tall glass with crushed ice, a straw, & garnished with a cherry or to, and happily pay 8 bucks. In fact, I think that's how I'll serve it in the future. Great summertime cocktail!
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7 users found this review helpful

Quick and Easy Alfredo Sauce

Reviewed: Feb. 24, 2011
This is beyond awesome! As I learned from some of the reviews, I used 1 1/2 cups milk (2%). I also kinda estimated the cheese, probably putting in a couple of cups of freshly grated grana padano and pecorino romano. I also used 2-3 cloves of minced fresh garlic, along with a few shakes of garlic powder. White pepper might be more appropriate for appearance's sake, but really doesn't matter--I will never again used jarred sauce! I've always made my red sauce from scratch, but never alfredo. Thank you for a wonderful recipe!
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9 users found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Dec. 17, 2010
I made this pretty much as written--I did dice the onions, though, and used Gruyere instead of Cheddar. Awesome! Served this with a pork roast. The next morning I combined the leftover potatoes with some cooked breakfast sausage for a quick breakfast. So good I may next add some scrambled eggs and serve as a holiday brunch item! I will forever "step away from the box". Thanks!
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5 users found this review helpful

Easy Vodka Sauce

Reviewed: Dec. 15, 2010
Super easy and so much tastier than the store-bought version, plus I had enough to use one portion and freeze two more. I used about 1/4 cup olive oil and a couple of TBSP butter. I also used a 12 oz. can of evaporated milk instead of a pint of heavy cream. Also lots of garlic (that's just me) and a couple of sprigs of fresh basil. This is a great basic recipe that can be altered to your own taste. I like to use San Marzano tomatoes as well. I only cooked it around 30 minutes total, but I think the initial 10 minutes after putting the vodka in is necessary to burn off the alcohol (don't get too close to the pot while the vodka's burning off LOL!) I served this over store-bought lobster ravioli, but could see using it in all different things by adjusting seasonings. Thanks for a keeper!
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14 users found this review helpful

German Pork Chops and Sauerkraut

Reviewed: Nov. 27, 2010
This was very good and very easy. I think I'll just make it on top of the stove in a covered saucepan next time. If you didn't like the kraut, use canned sauerkraut, the Bavarian style isn't as tart (or rinse it to remove some of the "sour").
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31 users found this review helpful

Jalapeno Pepper Appetizers

Reviewed: Nov. 22, 2010
I make these a lot. I try to get the largest jalapenos available--they're easier to stuff and aren't too hot. Use a spoon to remove the seeds and ribs, and most importantly, WEAR GLOVES. On the really large chiles, I use a whole slice of bacon. A couple of those big boys is about like a full meal! Make sure you have more than 4 oz. cream cheese available, as the recipe amounts are really dependant on the size of the chiles. I also bake mine @ 425 for about 20 minutes.
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8 users found this review helpful

Louisiana Crawfish Ya-Ya Pasta

Reviewed: Nov. 22, 2010
This was wonderful! I did halve the butter (and supplemented a little olive oil instead) and used fat free half & half. Topped with some panko--it was so delicious. I've been looking for something new to make with crawfish tails, and this one is going into the rotation for sure. Thanks!
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9 users found this review helpful

Crab Brunch Casserole

Reviewed: Nov. 14, 2010
I halved this recipe, and used onion & garlic powders, and a tsp of Old Bay. I also topped the Parm with some panko, and baked it about 30 minutes at 350. Be sure to use the best freshly grated cheeses you can. I'll probably add freshly sauteed onions and garlic next time. This was delicious--and so easily varied. Thanks!
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12 users found this review helpful

Delicious Black Bean Burritos

Reviewed: Nov. 13, 2010
I omitted the bell pepper and jalapeno--added in a drained can of Ro*tel. I also put in a tsp or so of cumin. This was a tasty side dish, and so versatile it would also work as a dip.
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19 users found this review helpful

Lobster Mac and Cheese

Reviewed: Nov. 3, 2010
It is very good--not really difficult at all, just a little labor intensive. Use a good blender to grate the cheese, and most of the work is done. I add several more garlic cloves, peppercorns, and use lobster tails I get at Sam's for under $20. It's really not that spendy--this recipe actually makes about 8 entree-sized servings. I just use equal sized amounts of the cheeses--usually about 6 oz. portions, grated. I never use a whole lb. of macaroni--a half pound is plenty. This is good even if you omit the lobster. Try adding diced ham instead, or leaving out meat altogether. I also like it with a little heat--use some cayenne or a couple of tsp red pepper flakes--or just serve with your choice of hot sauce.
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52 users found this review helpful

Maple Salmon

Reviewed: Oct. 15, 2010
I doubled the marinade--and used 2 filets. I always like to have more sauce! I also used about 4-6 garlic cloves (put thru a press), and omitted the garlic salt. I always use low sodium soy sauce, as well, and added about 1/4 cup olive oil to the marinade. I also reduced the marinade @ a low simmer by about a third or so, to have a sauce to pour over the fish. I put my salmon (wild) in a ziplock bag with the intention of marinating it 30 minutes. Unfortunately, my husband ended up having to work late, so it ended up marinating for about 1 1/2 hours, with no ill effects. I cooked it as I always cook my wild salmon--bake, uncovered, at 275 for 20 minutes. This is how I've been instructed to cook it by my salmon vendor/monger?--LOL! I'm on the Mexican border, so I order my fresh, wild salmon online. This turned out really good, but I would prefer to try it with some grade B maple syrup for a stronger maple flavor, as all I had available was grade A. Good quantities of ingredients, just adjust according to your tastes!
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3 users found this review helpful

Famous Chicken Adobo

Reviewed: Sep. 1, 2010
I used skinless chicken thighs, and just skipped the browning step. I put in 1 cup of the low-sodium soy, and used only 1/2 cup red wine vinegar. Used 5-6 smashed garlic cloves, onion, 2 TBSP black pepper, 2 bay leaves, as well as garlic powder and onion powder (Jacques Pepin always advises to use both the powders as well as the actual onion & garlic for maximum flavor). I would have given this 5 stars, but I decreased the vinegar as I was concerned there would be too much vinegar, as other reviewers stated. I don't think there was enough! Next time, I'll use a full cup of white vinegar. Then I think it'll be perfect! Cooked in the crockpot on high for 4-5 hrs, & added in some matchstick carrots for the last 2 hours.
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4 users found this review helpful

German Potato Salad

Reviewed: Aug. 24, 2010
This turned out great! I used precooked bacon crumbles (real bacon), and left out the flour & water. I added a couple of tablespoons of sour cream. This was better than the potato salad at my favorite German deli!
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2 users found this review helpful

Harvey Wallbanger Cake

Reviewed: Aug. 16, 2010
Very good--I used orange cake mix as well. I poured the glaze over it and let it soak in. After trying a slice, I decided to put more glaze over the cake. That put the flavor right over the top. I did omit the vodka from the second glaze. I think this is best refrigerated, too.
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6 users found this review helpful

Asparagus with Pimientos

Reviewed: Aug. 14, 2010
Easy & tasty--over cooked asparagus, I sprinkled a mixture of bread crumbs & cheese, then topped with pimientos, then drizzled melted butter over. I popped it under the broiler for a few minutes to crisp up the topping. A nice change of pace from my usual bread crumb/Parm/garlic topping.
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13 users found this review helpful

Slow Cooker Chicken Taco Soup

Reviewed: Jul. 28, 2010
Not the best tortilla soup I've ever had, but certainly not the worst. The ease of prep is worth at least 3 stars! I used pinto beans instead of chili beans, and skipped the corn. I also used about 1 1/2 lb. skinless, bone-in thighs. I used the "hot" version of Rotel (the one with habanero). Cooked on high for 5 hours. About an hour before serving, deboned & shredded the chicken, then added it back into the cooker. Don't be tempted to serve without sour cream, cheese (cheddar, mont. jack, or Mexican white cheeses). Be sure to include crushed corn tortilla chips and lime juice--also feel free to add avocado and cilantro, too. You just have to "dress" most Mexican soups for the full flavor! Thanks for an easy, filling recipe.
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1 user found this review helpful

Jim's Macaroni Salad

Reviewed: Jul. 22, 2010
Great with few changes. I made with 8 oz tiny shells, 2 eggs, and kept the other ingredients the same amounts. As everyone says, up, up, up the dressing! I used sweet pickle relish instead of dill, and Velveeta Shreds for the cheese. A little celery salt, & perfect! I'll add a little dressing before serving tonight. Thanks!
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1 user found this review helpful

Chipotle Sweet Potatoes

Reviewed: Jul. 5, 2010
Fantastic recipe--I taste after each addition of chipotle in adobo as it gets very spicy very quickly--we love spicy, but make sure you taste it to be sure how hot it becomes! A great sweet/hot side dish--thanks! I would have never thought to combine these two ingredients I use all the time!
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1 user found this review helpful

Crawfish Linguine

Reviewed: Jul. 5, 2010
Very tasty--used vermicelli. Decreased butter to 2 TBSP, used 3 cloves garlic (love it!), and used 1 can mushrooms--that's all I had. Didn't have quite a full 1/2 cup of green onions, so minced a shallot in addition to them. It seemed a little dry, so I added about 1/2 cup white wine. As per the other reviews, I used 2 1/2 tsp. Creole seasoning (Emeril's Essence--without salt--the recipe is on food network website). If you combine the pasta with the sauce & let it sit about 30 minutes, the pasta will absorb the sauce and won't need any kind of thickening. Wonderful! Thanks for a good basic recipe!
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2 users found this review helpful

Slow Cooker Chicken Taco Soup

Reviewed: Jun. 8, 2010
Not the best tortilla soup I've ever had, but certainly not the worst. The ease of prep is worth at least 3 stars! I used pinto beans instead of chili beans, and skipped the corn. I also used about 1 1/2 lb. skinless, bone-in thighs. I used the "hot" version of Rotel (the one with habanero). Cooked on high for 5 hours. About an hour before serving, deboned & shredded the chicken, then added it back into the cooker. Don't be tempted to serve without sour cream, cheese (cheddar, mont. jack, or Mexican white cheeses). Be sure to include crushed corn tortilla chips and lime juice--also feel free to add avocado and cilantro, too. You just have to "dress" most Mexican soups for the full flavor! Thanks for an easy, filling recipe.
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1 user found this review helpful

Displaying results 21-40 (of 73) reviews
 
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