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

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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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49 users found this review helpful

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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2 users found this review helpful

World's Best Pasta Sauce!

Reviewed: Jan. 23, 2013
I've been making this one for years, now. For spaghetti, lasagna, everything. Maybe a modification here or there, but this is the master recipe. If I want a smoother textured sauce, I sometimes use an immersion blender to get it where I want. Truly the best!
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2 users found this review helpful

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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0 users found this review helpful

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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4 users found this review helpful

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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3 users 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

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

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

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

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

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

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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7 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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8 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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27 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

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

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

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

Displaying results 1-20 (of 71) reviews
 
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