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

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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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Honey Roasted Red Potatoes

Reviewed: Feb. 20, 2013
Great jumping off point that can easily go up to five stars with a few adjustments. After reading the reviews, I decided to increase the "sauce". I used about 6 TB olive oil instead of butter, & increased the dry mustard & honey to taste. Also used a good amount of onion powder instead of fresh onion. I had a 1 1/2 lb bag of fingerlings, which I boiled for about 10 minutes. Then I broke them up a little (like Smashed potatoes), & put them, warm, into a bowl of the prepared sauce. After letting them marinate a while, I poured them out onto the foiled/oiled baking sheet & seasoned with lots of salt & pepper. At this point, they were pretty much done (husband kept stealing them off the sheet!), but I went ahead & roasted @ 450 for around 20 minutes. Next time I think I'll just broil them instead, to crisp them up a little. I think dressing the potatoes while they're warm makes all the difference. That's how I do my potato salad, & warm potatoes just drink the dressing right up. Great recipe idea--thanks!
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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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Incredibly Cheesy Turkey Meatloaf

Reviewed: Oct. 6, 2009
This is the first time I've used ground turkey. I added onion, garlic, cayenne, and worcestershire. I used extra sharp white cheddar (it really is important to have it in cubes). I topped it with bbq sauce the last 45 minutes. I made it like I do beef meatloaf, baking it in a casserole dish after shaping it into a loaf, at 350 for 1 1/2 hours. I had no problem with smoke or it spilling in the oven. Thanks for the recipe!
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Make-Ahead Turkey Gravy

Reviewed: Nov. 18, 2009
Made this yesterday. Fantastic! My only change was to use 3 turkey legs instead of wings, and added the meat from one leg (chopped) to the gravy. I also used 2 ribs of celery. I plan on adding the cooked giblets from the turkey on Thanksgiving. I've never spent this much time on gravy, but you can taste the difference. Thanks!
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Rich Green Bean Casserole

Reviewed: Feb. 8, 2010
We have always had the same old green bean casserole everybody uses. I decided to try this for a change--it was wonderful. I used the "healthier" versions of the soup and cheese and it tasted great. I think that made it a little bit runnier, though. I omitted the salt--most Cajun seasonings have salt anyway. I thoroughly understand the reviewer who said his wife had to make him stop eating! Same with us! Thanks for a fantastic recipe!
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Mexican Shrimp Cocktail

Reviewed: Mar. 15, 2010
This is pretty close to authentic. I'd omit the horseradish & ketchup. It's usually served in a large goblet or parfait glass, the bottom of the glass filled about 1/3 up with fresh pico de gallo, then shrimp & avocado. It's also usually served with more fresh key lime wedges, saltine crackers(not tortilla chips!), and a bottle of hot sauce. The sauce is not supposed to be thick like a cocktail sauce--it should be like Clamato. You can vary this using raw oysters, octopus, or a combo of all three.
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Seattle Cream Cheese Dogs

Reviewed: Mar. 23, 2010
I was planning on having my ubiquitous chili dog for a quick supper tonight. I came across this, & decided to give it a try. Wow! I skipped the kraut, but might try it in the future. Also used olive oil to caramelize the onions. Absolutely delicious!
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Kalua Pig in a Slow Cooker

Reviewed: Mar. 31, 2010
I did this today. Last night, I pierced a bone-in pork shoulder roast, rubbed it with liquid smoke, then crusted it with the pink Hawaiian sea salt (coarse grind). I wrapped it in banana leaves (they were fresh and didn't need blanching), then tied the roast with twine. This morning I put it in the crock-pot, and cooked it on low for 12 hours. This was unbelievable!! It had an earthy flavor & slight saltiness that I have never before experienced. It was absolutely melt-in-your-mouth tender. We made mini-sandwiches with King's Hawaiian bread rolls & a little World Harbors Maui Mountain Teriyaki sauce. I also made some sushi rice, seasoned with rice wine vinegar & sugar. I've never been to Hawaii, but I've been cooking pork shoulder (butts) for 30 years. This was amazing!!! Thanks so much for this recipe. I was able to get the salt on Amazon--the local grocery carries banana leaves.
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Authentic and Easy Shrimp Curry

Reviewed: May 21, 2010
Excellent!! No curry leaves available, so skipped those. I also used a can of diced tomatoes (including liquid). Everything else I had on hand. I did use 1 lb. of large shrimp, but kept the amounts of the other ingredients the same. I think I would double the amounts if using 2 lb. shrimp. I used 1 tsp. cayenne for the ground red chile. I served it with yellow rice and baked Texas 1015 onions. Wow! I'm embarrassed to admit my husband and myself devoured the entire thing! Thanks for an easy and delicious dish!
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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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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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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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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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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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3 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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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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48 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

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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