Maegan Recipe Reviews (Pg. 1) - Allrecipes.com (10723290)

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Tartar Sauce I

Reviewed: Mar. 9, 2009
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!
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1 user found this review helpful

Caramel Bars

Reviewed: Sep. 11, 2007
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!!!
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72 users found this review helpful

Chipotle Crusted Pork Tenderloin

Reviewed: Apr. 24, 2007
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. (!)
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4 users found this review helpful

Caraway Rye Bread

Reviewed: Mar. 29, 2007
This bread is delicious! I was out of brown sugar... I wish I had molasses to sub, but honey had to do... still, it's very moist. I baked it in bread pans. Will make again - so far my favorite rye bread recipe on this site. And next time I will use molasses instead of brown sugar.
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35 users found this review helpful

Sweet Dinner Rolls

Reviewed: Mar. 16, 2007
I cooked these for too long - the bottoms were brown and crunchy - but my guests still couldn't believe I had made them from a recipe! They were still delicious, and next time, when I have not got so many things going on in the kitchen, you can bet that these will be AMAZING. Made them crescents like the recipe said, and they were flaky and rich. Thanks!
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3 users found this review helpful

Urban Legend Chocolate Chip Cookies

Reviewed: Mar. 16, 2007
This recipe is absolutely the best. I've doubled it in the past (which makes a LOT of cookies) just because they're so good. I use all brown sugar for a dense cookie - for amazing cookies that you could actually picture buying at a bakery, try this: use a 1/4 cup measurement for BIG cookies. Bake them at 400 F for 7-9 minutes until lightly browned. Take them out and let them cool completely on the sheet, and then for a couple hours on the rack. They won't be great right out of the oven - too mushy - but when they cool, they will be SOFT, THICK, DENSE, and CHEWY! People RAVE over these! Oh, and you MUST not leave out the milk chocolate!
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3 users found this review helpful

Easy Biscuit Mixture

Reviewed: Feb. 15, 2007
This is great! I added a cup of Saco buttermilk mix and used butter instead of shortening (storing in fridge). Used it for the Garlic Cheese Biscuits on this site, and they were AWESOME. Thank you so much!
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2 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Feb. 15, 2007
Wonderful! I shrunk the recipe to 3 servings (for just me and my husband, because we WOULD eat a whole cheesecake in one night) and baked it in a ramekin, in a water bath, and it didn't crack. (Didn't really matter, because it got a little hacked up trying to get it out.) But it was delicious. I might decrease the milk a little next time to get it a little denser... but definitely NO complaints. From now on my only cheesecake recipe!
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2 users found this review helpful

Garlic Cheese Biscuits

Reviewed: Feb. 15, 2007
I doubled the cheese, added about two tablespoons melted butted and a shake of garlic powder to the batter, then mixed some salt and parsley in with the garlic butter for brushing on the top. When we were eating, I told my husband that I was trying to re-create the RL biscuits. He picked his up, took a bite, and said, "Maegan, these ARE the RL biscuits!" He then proceeded to eat almost the whole batch! One thing I would do for company is double the recipe... the original recipe made six big-ish biscuits... I think trying to stretch it into 12 would make them too small, and hey, just the two of us ate almost all six. I used the Easy Biscuit Mixture from this site (I added Saco buttermilk mix to that) because I didn't have Bisquick. This recipe ROCKS and I will probably make it thousands more times.
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1 user found this review helpful

Magical Dressing

Reviewed: Jan. 3, 2007
Great, great, great - I just DEVOURED a whole bowl of plain baby spinach with this dressing. NOTE: Used half of the sugar, i chopped clove of garlic, 1/2 tsp Italian seasoning and a little over half the vinegar. Thank you!
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1 user found this review helpful

Quick and Easy Chicken Noodle Soup

Reviewed: Jan. 2, 2007
This recipe was great! I added a can of cream of celery soup, since I had no celery, and it added a nice creamy touch. Also, I used boullion instead of canned broth and it turned out SUPER salty without adding any salt, so taste it for sure, like other reviewers have said. I was able to make it a little better by adding some sugar and lemon juice. Thanks for a great recipe that I will use again and again! My husband liked it a lot, and usually soup is "just soup".
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1 user found this review helpful

Apple Coleslaw

Reviewed: Dec. 6, 2006
I've made this recipe many times and my husband just loves it every time! The measurements are right on, as we don't particularly like goopy coleslaw. I never liked coleslaw before, but I really like this. We add raisins to make it a little sweeter. Thank you!
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1 user found this review helpful

Dark Rye Bread

Reviewed: Dec. 4, 2006
Great bread! I don't have a bread machine, so I did the following: 1.) Let the yeast “bloom” in 115 degree water, then added the yeast/water mix and molasses & oil to the dry ingredients, kneading for about five minutes in my KitchenAid. 2.) I made a "rustic loaf" by forming the dough into an oval on a cookie sheet (oiled and sprinkled with cornmeal) and let rise for about an hour. 3.) Baked it at 375 for 40 min and it came out perfect. It looked pretty with some slashes and an egg wash to make it shiny, and it tastes great! Wish I had had some caraway seeds to add, but I will buy some before I make this again as I'm sure the bread would only be better with their addition. Thanks for the recipe - I'll definitely use it again!
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274 users found this review helpful

Slow Cooker Mashed Potatoes

Reviewed: Dec. 2, 2006
This recipe makes AWESOME garlic mashed potatoes when you use the Garlic and Herb Cream Cheese plus add garlic salt, oregano, and 1 cup of an Italian Cheese Blend - we were in heaven!! Thanks so much for a great idea... I will never make any other mashed potatoes again (whether I make Garlic or plain!!) I made mine three days early and refrigerated the stoneware crock until I was ready to cook them.
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633 users found this review helpful

Uncle Bill's Sweet and Sour Sauce

Reviewed: Dec. 2, 2006
This sauce served its purpose, but for one thing, you don't need the food coloring or MSG - also, the vinegar was too strong and just about burned my nostrils when I smelled it! Next time, I will cut back on the vinegar, or look for another recipe.
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0 users found this review helpful

Pumpkin Bread IV

Reviewed: Nov. 11, 2006
Cheryl, where have you been all my life??? PLEASE send me all your recipes, if they are half this good! I can't believe I actually made this bread - it tastes like Bob Evans' pumpkin bread. I didn't have any cloves, so I subbed in 1/2 t allspice, and I had bought two 15 oz. cans of pumpkin, so I put it all in - almost another full cup of pumpkin, but it's PERFECT. One more thing - the loaves "sprang back when pressed gently" but they weren't done, so I used the toothpick for good measure. I fear I will eat a whole loaf before it cools...
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1 user found this review helpful

Browned Butter Vegetables with Almonds

Reviewed: Nov. 8, 2006
These were just okay. I wanted to make a special vegetable dish for my fiance, and went out and bought all the ingredients for it... but I should have stuck with my usual olive oil and seasoning recipe... these were WAY too rich with all that butter. I didn't want to eat them, knowing what was in them, and he liked my other, simpler recipe better.
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2 users found this review helpful

Butter Flaky Pie Crust

Reviewed: Nov. 6, 2006
I'm so glad to find a flaky pie crust recipe that does NOT use shortening :) Thank you!
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3 users found this review helpful

Apple Crisp II

Reviewed: Oct. 31, 2006
This recipe was great! I made it with pears, but I should have peeled them. Also, I'm not sure if you need the water unless your fruit is particularly dry - but DO add a pinch of salt to the topping. Otherwise, I will definitely make this again! Thank you!
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Italian Bread I

Reviewed: Sep. 15, 2006
Great recipe! I had no yeast on hand and this HIT the spot. Very moist, even the next day (didn't last any longer, and there's only two of us!) I used mozzarella instead of cheddar and sauteed the garlic with some finely chopped onions before adding it into the bread - then sprinkled on more garlic, cheese, and onions on top. Will make again - my husband thinks he likes it better than yeast bread, but I'm not sure. :)
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5 users found this review helpful

 
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