margaux Recipe Reviews (Pg. 1) - Allrecipes.com (10164173)

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Guluptsie (Cabbage Rolls)

Reviewed: Oct. 17, 2007
This was a big dissapointment. i didn't have any venison, but used sausage and beef. everything else was the same. it was the blandest, most flavorless thing i've ever had in my life. it's like all the flavors canceled each other out. never again!
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Marinated Baked Pork Chops

Reviewed: Oct. 18, 2007
i made this last night. instead of ketchup and sugar, i substituted some bullseye bbq sauce. it also took about an hour and 15 minutes--could just be my oven. i covered it with foil for the first 45 minutes. very tasty. will try the sauce with chicken, also. thanks!
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Baby Carrots with Dill Butter

Reviewed: Oct. 18, 2007
I cooked the carrots a little longer, and it turned out great. I might add more lemon juice next time. A great change from candied carrots! Thank you for the recipe!
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Greek Style Garlic Chicken Breast

Reviewed: Nov. 7, 2007
i made a version of this using thighs. i increased the garlic to about 1/2 cup, and only used about a tablespoon of garlic flavor olive oil. i baked it for an hour and a half @ 375. i kept it covered for the first 45 minutes, then basted it about every 15 minutes with the cooking juices. it absolutely melted in your mouth!
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3 users found this review helpful

Skillet Pork Chops with Potatoes and Onion

Reviewed: Nov. 20, 2007
i skipped the potatoes in this recipe. i carmelized the onions first, then browned the pork chops. i used garlic olive oil instead of vegetable oil. then, i used low sodium boullion cubes (3) and increased the hot water to 1 1/2 cups. i used the parmasan as described, then braised, covered, for about 45 minutes. dh called this the "best pork chops ever". be sure to use thin, well marbled chops. they were soooooo tender!! served with baked potatoes and greens.
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BBQ Pork for Sandwiches

Reviewed: Dec. 2, 2007
i was on a "memphis in may world championship" bbq team. i never thought you could make bbq anyway other than on a smoker/grill. well, i made this and it was the best pulled pork i've ever had. i used a pork butt, and the only alteration i would make is to add about a tbsp of liquid smoke, to give it a smokier flavor. to serve memphis style, put it on a bun and add coleslaw and a memphis style bbq sauce. fantastic!! i cooked it for 12 hours on low in the crock pot.
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Anniversary Chicken I

Reviewed: Feb. 6, 2008
i made this using thighs and roasted it @ 400 for 45 minutes. i was out of ranch, so used french dressing instead. it came out with a beautiful golden color and wonderful flavor. thanks!
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Tacos De Matamoros

Reviewed: Feb. 6, 2008
very good! i used it to fill gorditas. next time i think i'll add some diced potato to the mix. authentic mexican flavor--thanks!
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Cafeteria Carrot Souffle

Reviewed: Feb. 6, 2008
very tasty! make sure the carrots are very, very done or you'll be unable to get a smooth puree. it's much easier if you use a stick blender. i also added a little pumpkin pie spice.
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Roasted Beets with Feta

Reviewed: Feb. 8, 2008
made as written--used green onions instead of shallots. it was not only tasty, but has a great presentation. thanks! i've also seen versions with pine nuts and/or arugula.
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Patty's Mashed Turnips

Reviewed: Feb. 12, 2008
i used small turnips--boiled them for about an hour. i then added about 3 tbsp good butter (plugra), some salt, and a squirt of milk--no more than a 1/4 cup. i think you need to base the milk added to what it looks like it needs. turned out fantastic!!!
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Fabulous Fried Cabbage

Reviewed: Feb. 28, 2008
very good! i used an 8 oz. carton of vegetable stock instead of chicken--turned out great!
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Crab Quiche II

Reviewed: Mar. 25, 2008
fantastic basic recipe--i added green onions and green chile. i used real crab & a cheddar blend. i couldn't find the cornstarch in my crowded pantry, so i skipped it and it set up just fine. thanks for the recipe!
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Creamy Mustard Pork Chops

Reviewed: May 30, 2008
very good--tastes great and really smells fantastic while cooking. i used the cream of mushroom with roasted garlic.
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French Onion Soup Gratinee

Reviewed: Nov. 10, 2008
We've had French Onion Soup in some of the best restaurants in the world. This is the best we've ever had. I made it exactly as described. I usually alter recipes, but this one is the exception. FANTASTIC!!!
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Pasta with Gorgonzola and Sweet Onion

Reviewed: Jan. 20, 2009
This was fantastic. I added some cooked chicken, and used some of the stock to dilute the sauce, as it was a little too thick. That may have been because I used 8 oz. of gorgonzola, rather than 4. I added crushed red pepper and julienned sun-dried tomatoes. It was extremely flavorful. I had this for dinner last night, and have already had 2 more servings today! And I NEVER eat lunch! I served this over vermicelli. Thanks for a wonderful recipe, and thanks other reviewers for ideas. In the future, I might add some good olives.
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Baked Maryland Lump Crab Cakes

Reviewed: Feb. 12, 2009
I made this and as instructed by another reviewer, I dropped them from a tablespoon, making them quite loosely held together. They turned out perfect. I baked them 10 minutes each side. Thanks for the recipe and tips!
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Tuna Noodle Supreme

Reviewed: Feb. 24, 2009
This is great! I only had about a half cup of sour cream, so I added about a cup of crema Mexicana. I also put about a tablespoon of Dijon--we could barely taste it, even increasing the amount. I skipped the chopped red pepper, but added chopped green chile. I topped the casserole with sharp cheddar. It was very good--thanks for the recipe!
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World's Best Lasagna

Reviewed: Mar. 2, 2009
I made this fairly close to the recipe--with a few personal changes here and there. I did add thawed, drained chopped frozen spinich to the layers. This made a huge amount, (two of us) that I was able to divide it into 4 sections and froze and vac'd 3 so we can have it available easily. Great flavor!
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Rotisserie Chicken Chili With Hominy and Chiles

Reviewed: Apr. 7, 2009
I made this with chicken thighs rather than rotisserie chicken, and halved the recipe. I used hot green chile, and adjusted the spices--using a little more than half. I also used prepared stock, and simmered it in the crock pot all day. This is not what I would necessarily call a "chili". To me, it seemed more like a New Mexico posole with chicken. The flavor was fantastic. I think I will also try this in the future with pork rather than chicken.
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Displaying results 1-20 (of 71) reviews
 
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