margaret Recipe Reviews (Pg. 1) - Allrecipes.com (11068188)

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Teriyaki Tenderloin

Reviewed: Jul. 9, 2012
Simple. Any my whole family loves this one. Even the picky eaters.
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Easy OREO Truffles

Reviewed: Dec. 4, 2011
I've always had rave reviews over this recipe. Super simple and elegant.
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Seared Ahi Tuna Steaks

Reviewed: Jan. 22, 2011
I finally learned how to cook Tuna! Delicious. We will definately do that again with a few course corrections on my part. I really loved using my new cast iron skillet for the medallions sized portions. I used a sea salt grinder and lightly ground the salt on (good on that). I sprinkeled the cayan a little to heavy, but that could be counterbalanced with a refreshing sauce or relish. I used a tomato/caper relish as a topper. The medallions made a great appetizers. I will definately repeat again while using the outside grill burner, because searing, in general, gets a bit smokey. Thanks for sharing!
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Crescent Wrapped Brie

Reviewed: Jan. 1, 2011
Super easy and comes out wonderfully. I served it with the Holiday Cranberry Chutney from this website. I got devoured in no time. Looked so pretty, I regret not taking a picture first.
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Holiday Cranberry Chutney

Reviewed: Dec. 23, 2010
Loved it! And, I'm not a cranberry person. I halved the entire recipe cause I didn't need that much, but am making another batch yet again. I served it over a simple baked brie found at this website. I wish I could have shot a picture. Very pretty. It also made a nice side to the turkey dinner.
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Chicken Marsala

Reviewed: Dec. 16, 2010
Excelent! I had been to a restaurant and was highly disapointed. I let a day pass then made this recipe and I finally had my Marsala Fix! My husband wanted me to double the recipe next time for more sauce!
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Shrimp Tomato Bisque

Reviewed: Nov. 21, 2010
Add chives on top for garnish
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Garlic Mashed Red Potatoes

Reviewed: Oct. 26, 2010
I made it like it said. The Hubby Loved It!
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Roasted Rack of Lamb

Reviewed: Dec. 12, 2009
I've made this several times. This is the best lamb ever! I sear it outside on the grill burner so it doesn't smoke up the house. When you put it in the oven, use a digital thermometer. My perfect rare is when I pull it out at 125 degrees and let it rest until 135-140 degrees. I folow the recipe exactly. Wonderful. I'm makeing it again for Easter Sunday!
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Turkey in a Smoker

Reviewed: Nov. 26, 2009
Just made a 11lb. for a small Thanksgiving. Excellent! Best turkey we ever had! We brined the turkey overnight beforehand and it cooked in the barrel smoker for only 3 hours. A quality meat thermomether helped us time it right.
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