Maegan Profile - Allrecipes.com (10723290)

cook's profile

Maegan


Maegan
 
Home Town:
Living In:
Member Since: Sep. 2006
Cooking Level: Not Rated
Cooking Interests:
Hobbies:
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Tartar Sauce I
Brian and Me
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 19 reviews
Tartar Sauce I
Used this recipe as a base, though changed it for our tastes. Used chopped dill pickle (about 4 T total) instead of relish; onion powder instead of fresh onion; juice of half a lemon. Also added about 3 T finely chopped celery leaves. The celery added a nice fresh flavor and was a pretty garnish. Made it about 20 minutes before the meal - it was great with our grilled halibut!

1 user found this review helpful
Reviewed On: Mar. 9, 2009
Caramel Bars
This recipe would be five stars with modifications. I lined my pan with foil to begin - I wanted to make a 9x13 pan, so after reading some of the reviews, I doubled the oatmeal mixture (using 1 cup butter and 1/2 cup milk, instead of 1 1/2 cups butter) and used exactly 50 caramels (one Kraft Caramels bag) with seven tablespoons heavy cream. The oatmeal mixture was a little sticky, so instead of "crumbling" the remainder on top, I pressed out small pieces and laid them over the top like a puzzle. Then I baked for twenty more minutes, until golden brown. To cut them into bars, I lifted out the foil with the whole dessert and partially froze them. They cut perfectly - I can't imagine trying to cut them warm from the oven - that would be a mess! When all was said and done, they were terrific - absolutely the best bar cookie I've ever had. DEFINITELY a make-again!!!

70 users found this review helpful
Reviewed On: Sep. 11, 2007
Chipotle Crusted Pork Tenderloin
Great! We used a venison tenderloin. Like another reviewer, I marinated the plain tenderloin in pineapple juice, cider vinegar, and brown sugar for a few hours. For the rub, I halved the chili powder (husband does NOT like spicy) and added paprika and cumin. While the meat was cooking, I added a good dose of chili powder to the marinade and boiled it down until thick and drizzled it over the sliced meat. My husband said it's one of the best tenderloin meals he's ever had. (!)

4 users found this review helpful
Reviewed On: Apr. 24, 2007
 
ADVERTISEMENT

In Season

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States