Margaret Recipe Reviews (Pg. 1) - Allrecipes.com (10413714)

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Leftover Casserole

Reviewed: Jan. 11, 2010
We loved this casserole. Only changes I made was to saute a chopped onion in a couple of tablespoons of butter, used egg noodles rather than macaroni and topped with crushed Ritz crackers sprayed with butter Pam. It was enough for 3 meals for my husband and me.
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1 user found this review helpful

Coffee Nudge

Reviewed: Aug. 20, 2009
This is one of my favorite "dessert" drinks and can be quite special for company prepared tableside. First, run a little lemon around the rim of a brandy snifter that will take the heat. Dip the rim in sugar; pour in the brandy and liqueurs; set aflame so that the sugar is melted around the top of the glass; pour in coffee and top with whipped cream.
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8 users found this review helpful

Pork Chops German Style

Reviewed: Aug. 19, 2009
This is a recipe that has been in my family for many years. My mother-in-law had a German background but lived in Louisiana the first part of her marriage. She said they "passed the mustard" over the pork chops. Sometimes, I add an extra can of chicken with rice soup so that there will be plenty of "gravy" and serve with rice. So good!
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6 users found this review helpful

Jay's Signature Pizza Crust

Reviewed: May 8, 2009
This is a great recipe after I figured out what worked best for me. First, I mixed everything in the bread machine like any other dough. I split the dough in half but we like a thick crust and so no more splitting the dough. The first half, I baked on a pizza stone on the bottom shelf but will not do that again as it was tough. I refrigerated the second half and removed from the refrigerator, generously oiled a small iron skillet, sprinkled with cornmeal and "tossed" the dough by letting the weight of the dough shape the circle. (Just hold by the edge and work around in a circle until the right size.) I placed it in the pan with a piecrust edge. The crust rose on top of the warm stove while the oven was heating. Then, I put on the toppings, drizzled a little extra olive oil around the outside crust and baked on the middle rack. This was great! We want be ordering anymore Pizza Hut pizza! I don't see a need for preheating the skillet or prebaking the crust. This is a really good crust and I look forward to trying bread sticks and cinnamon sticks with it. I might try a little more sugar in the crust next time - possibly natural brown sugar, a little Italian seasoning and garlic as some suggested although, my husband said that it is perfect the way it is. Thanks for a great recipe, Jay!
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1 user found this review helpful

Japanese Fruit Cake II

Reviewed: Dec. 26, 2008
My mother-in-law made Japanese Fruit Cake every year for Christmas and this tastes very much like hers. My husband was very pleased. I had a lot of leftover icing so, next time, I may make 2 2-layer cakes and give one as a gift or serve one for Thanksgiving and one for Christmas. It makes a very large cake.
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14 users found this review helpful

Artichoke Bruschetta

Reviewed: Dec. 26, 2008
I added 1 clove of minced garlic and a seeded Roma tomato and served cold with sliced, toasted French bread. I was prepared to serve hot bruschetta but my husband liked it so well cold that he stopped the process!
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2 users found this review helpful

The Amazing Swedish Meatball

Reviewed: Dec. 26, 2008
The meatballs were very good. I used my own sauce which is not Swedish at all. Thin a can of cream of mushroom soup with your favorite barbecue sauce until it is the right consistency. No one can ever guess what ingredients are in the sauce. Thanks for the meatball recipe. I may even try it with marinara sauce.
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4 users found this review helpful

Microwave Pralines

Reviewed: Dec. 14, 2008
Good and very easy but, I think I'm spoiled. My mama's were the painstaking kind with buttermilk.
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0 users found this review helpful

Old-Fashioned Chocolate Fudge

Reviewed: Dec. 14, 2008
I am 60 years old and never made "cooked" fudge as I grew up on the marshmallow kind. I always liked this type better but was not sure that I could do it. It is so easy with a good candy thermometer and very good candy. First batch was great and second batch is on the stove.
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1 user found this review helpful

Parmesan Chicken

Reviewed: Sep. 25, 2008
I took the advice of another reviewer and coated with butter and baked. Very good!
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1 user found this review helpful

Spinach Chicken Parmesan

Reviewed: Sep. 25, 2008
This was excellent. I took another rater's advice and added 2 cloves garlic when I sauteed the (white) onion and followed her other suggestions as well including increasing the parmesan, adding (Italian) bread crumbs, sour cream, extra spinach, mushrooms, roasted red pepper and red pepper flakes. Really good!
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2 users found this review helpful

Sourdough Starter

Reviewed: Jul. 9, 2008
This starter gives a great flavor but would have been helpful to know to feed it every day. I've baked 3 loaves in about 3 weeks. They had a great flavor but rose and fell. It could be that the bread recipe I used has too much yeast. And I used bread flour. I made a new starter today and will feed every day with 1/3 c. flour, 1/3 c. water and a pinch of sugar. In 8 days, I will make bread and give half the starter away before feeding it. All other recipes I've read have said to do this and maybe it will work with this recipe. Excellent taste.
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5 users found this review helpful

Chicken Marsala

Reviewed: Jun. 29, 2008
My husband and I really enjoyed this with a few modifications. I took the advice of one of the reviewers and coated the chicken in a zip-lock bag. Toward the end of cooking, I thickened the sauce with a little cornstarch and half and half. And I used 10 oz. of mushrooms just because it was the size of the package. There seemed to be something missing and also a little greasy for my taste; it probably wouldn't be for most people, though. Next time, I will try sauteeing with some garlic and onion, half the butter and oil and add a little salt. Very good.
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Spinach Rice Casserole

Reviewed: Jun. 1, 2008
This seemed like a great base recipe for a Greek Spinach Rice Casserole I used to make. I made several changes to incorporate the two recipes for ease of cooking, lower the fat and sodium from my original and to perk up the taste a bit. I will create another recipe with my changes. Applause goes to Mathilda for a great base recipe that you can make your own.
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3 users found this review helpful

Jo's Rosemary Bread

Reviewed: May 29, 2008
This tastes so much like the dipping bread at Old Venice Pizza Co. and at Macaroni Grill. This is great with soup or as an appetizer with olive oil, parmesan, freshly ground black pepper and garlic. Yum!
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