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

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King Ranch Chicken Casserole

Reviewed: Mar. 24, 2014
This is a pretty good version of a truly ubiquitous dish of Texas. Sort of an "inside joke"--the King Ranch is one of the biggest ranches in the world. They raise CATTLE, not CHICKENS! So it really has nothing to do with the King Ranch, per se. Here's a tip. Don't worry about finding or using fresh corn tortillas. I always have those on hand, but King Ranch Casserole is best made with tortilla chips. Yep--Tostitos, Santitos, even Doritos! They will soften up in the sauce & provide a good corn flavor. I've never, ever used actual tortillas. If you do decide to use actual tortillas rather than the preferred chips, be sure they are corn. Never use flour tortillas for King Ranch Casserole or enchiladas. Flour tortillas + sauce/liquid = gluey mess.
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61 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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49 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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30 users found this review helpful

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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20 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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16 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

Slow Cooker Butter Chicken

Reviewed: Jan. 16, 2012
Wonderful! I used half a package of 3 1/2 lb boneless, skinless thighs. I also doubled the garlic, and used tandoori paste, since I didn't have the tandoori masala. I was surprised to find out I was out of tomato paste, so I subbed about half a small can of sodium free tomato sauce. I used Thai Kitchen red curry paste, as well as Greek yogurt (added at the beginning and had no curdling issues). Otherwise, used the recipe completely. It wasn't quite spicy enough, so I put in some crushed red pepper to taste. I didn't thread the cardamom pods--I used cheesecloth to make a "bouquet garni". After cooking this in the crockpot for about 4 hours on high, I threw in a chiffonaded bunch of Swiss chard (needed to use it from my CSA!). Turned down to low for another hour, and thickened the sauce with a little bit of sauce thickener. Delicious! I served with some jasmine rice and roasted, shredded beet salad (seasoned with a little green onions, lemon, & tiny amount of cumin). After tasting this, I think the addition of a little fresh ginger would put it over the top.
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13 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

Rice Balls a la Tim

Reviewed: May 11, 2011
I used half ground chuck/half Italian sausage, and seasoned with lots of garlic, onion, and Italian seasoning. I even cooked the rice with seasoning, so it would be flavored all the way through. I assembled this early in the day, and had to stop myself from "tasting for seasoning", lest I wouldn't have enough left for dinner! I left the mixture refrigerated for a couple of hours, then made the meatballs. I then left them in the fridge and just had to bread and bake them. These could easily be made a day ahead of time-- & with a few modifications to the master recipe--5-star delicious!
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10 users found this review helpful

Southern Pimento Cheese

Reviewed: Sep. 9, 2011
Fantastic! I've never been a fan of PC, since all we had when I grew up was the premade stuff from the grocery store. As a result, I never bothered to make it from scratch, and my husband always doctored up the store-bought stuff with jalapenos & green olives, they way his Mama always made it from scratch. So after 20 years of marriage, I decided to give it a shot! This recipe is wonderful! So easy--I didn't bother using the mixer, it was just as easy to mix it up with a spoon and a bowl. I try to avoid pre-shredded cheese as much as possible, so made this with a combo of Black Diamond Aged Cheddar and Cabot Classic Vermont White Cheddar, shredded on the smallish holes of a box grater, as well as the cream cheese. I always keep pickled jalapenos on hand, and usually have sliced and minced versions. So I added about a couple teaspoons of the minced to the cheese, along with about 5 finely minced green olives. Definitely a keeper. I will be making this on a regular basis. No more of that fakey orange stuff in this house! Thanks!
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9 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

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

Easy Spicy Thai Slow Cooker Chicken

Reviewed: May 13, 2010
This was tasty and oh so easy! I only used half the bottle of salad dressing, and doubled the chile paste. I found ginger garlic paste in my grocery's Indian section (Laxmi Brand). I used skinless chicken thighs, and marinated them overnight in the fridge in the sauce. Cooked on low for 6 hours--1 hour before serving, I deboned the chicken and put it back in the sauce on low. It pretty much thickened up on its own. Served with seasoned sushi rice and an Asian veg medley. Not authentic, but good nonetheless. Thanks for the recipe!
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9 users found this review helpful

Deb's Scallops Florentine

Reviewed: Aug. 1, 2011
Don't precook the scallops. I used fat-free half & half, and added about a tsp of low-sodium Old Bay to the sauce. I think a little Cajun or Creole seasoning might be substituted for the Old Bay. I also added the spinach to the sauce. I skipped the mozzarella, and used panko with a little parm as a topping. I also spritzed it with a little olive oil, and sprinkled a littled paprika on it for color. 20 minutes cooked it perfectly. I think I might use some shucked oysters, cook for about 10 minutes, and have a faux oysters Rockefeller casserole.
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8 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

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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8 users found this review helpful

Easy Crab and Horseradish Dip

Reviewed: Dec. 22, 2009
This is a good basic recipe that can be tailored to your own tastes. I actually use about 1/4 cup of Worcestershire sauce and 4 tablespoons of horseradish, since we like stronger flavors. A tablespoon of mayo lends creaminess, and I use 8 oz of pasteurized crab rather than canned. Thanks for the recipe--it's quick, easy, and tasty!
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8 users found this review helpful

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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8 users found this review helpful

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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8 users found this review helpful

Caesar Salad Supreme

Reviewed: Aug. 1, 2011
I made this exactly by the recipe. It seemed like it needed something else. So I ended up adding an entire (2 oz) can of anchovies, juice of 1 lemon, and upped the mustard and Worcestershire. I used 1 cup of mayo. With these adjustments, it tasted wonderful. I then added extra virgin olive oil until it reached my preferred consistancy. Fabulous! I think you just have to adjust it to your own taste. This is a fantastic recipe. If you have time, let it sit in the fridge for a few hours before serving. I think if you cut back on the oil, it would be a wonderful aioli to use on sandwiches--grilled chicken with romaine on brioche--mmmmm!
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7 users found this review helpful

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