Magique Recipe Reviews (Pg. 1) - Allrecipes.com (1164062)

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Peanut Butter Cup Cookies

Reviewed: Sep. 22, 2011
These cookies are more addicting than crack! ;-) I made several changes to the written instructions. I placed the peanut butter cups in the freezer as others suggested, chilled the dough before placing into the pans and I also lined the mini tins with paper liners. Removing the cookies from the tins was super easy and no mess.
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6 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Jan. 30, 2011
I realize there are a gazillion reviews of this marvelous soup, but I couldn't resist adding my own. Outstanding! I did change the water to chicken broth and added a small can of corn and left out the salt completely due to the salt in the chicken broth. I cooked the meat and veggies in the broth in the slow cooker for several hours, made the roux and added it for a couple of hours. Delicious!
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12 users found this review helpful

Danish Pastry Apple Bars II

Reviewed: Dec. 29, 2010
This is a great recipe. I did as others suggested and used milk instead of water and measured the yolk and milk to equal 2/3 cup. But it's very important to chill the dough for about 30 minutes before trying to roll it out. Chilling pastry dough makes all the difference when trying to work with it. I chilled it and had no problems rolling it out on a lightly floured surface. I would also recommend using just a bit more than half for the bottom crust, since it needs to cover the side of the pan.
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18 users found this review helpful

Rick's Special Buttercream Frosting

Reviewed: Feb. 16, 2010
Texture was great, but the taste was icky. Way too heavy and greasy, even using half butter and half shortening.
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7 users found this review helpful

Baked Potato Skins

Reviewed: Sep. 19, 2009
These are fabulous! The only thing I have changed is to use olive oil instead of veggie oil. Try them, you won't be disappointed.
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4 users found this review helpful

Best Brownies

Reviewed: Jul. 11, 2009
These were perfect. An earlier reviewer mentioned they were a cross between a cake and brownies and that description is very accurate, which is what I liked. I didn't overmix or overcook (exactly 25 minutes) and spread the frosting on top while still warm. Fabulous. However, I did have to add a 2-3 tsps of milk to the frosting to improve the consistency.
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6 users found this review helpful

Barbecue Ribs

Reviewed: Jul. 11, 2009
I thought the taste of the sauce was excellent. I wasn't paying close attention to the ingredients and used chili sauce, instead of chile sauce. Since I wanted a sweet/spicy flavor, I added several teaspoons of cayenne pepper sauce to it. Like others, I simmered the ribs in water, liquid smoke and onions for about an hour, marinated the ribs in the sauce for 3-5 hours and then baked them covered for about 1 1/2 hours. Since the sauce was very thin, I poured off the sauce, thickened it with cornstarch in a saucepan and then put it back over the ribs for another 20 minutes or so. Next time I make them, I'm gonna do the same thing, but add even a bit more cayenne pepper sauce. I love this recipe.
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4 users found this review helpful

Raspberry and Almond Shortbread Thumbprints

Reviewed: Nov. 14, 2008
I thought these cookies tasted great, but I didn't like the look of them at all. I took the advice of others and after putting them on the cookie sheet, I stuck them back in the fridge. They still spread out way too much. I wonder if adding a 1/2 tsp of baking soda or powder might help? Like I said, they tasted fabulous, but just not pretty after baking and spreading so flat.
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3 users found this review helpful

Unbelievable Chicken

Reviewed: Jun. 19, 2008
We used this marinade to make chicken kabobs and it was wonderful. I followed the ingredients as listed, except I used Dijon mustard. Extremely yummy.
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10 users found this review helpful

Grilled Lamb with Brown Sugar Glaze

Reviewed: Jun. 18, 2008
Loved these chops! I followed all the ingredients as the recipe states and then added olive oil to the mixture to make a paste. Rubbed both sides of the chops and let them sit in a seal container in the fridge all day, until we grilled them for dinner. This is my favorite way to fix lamb chops from now on. We had very thick chops (about 2 1/2 inches) so they took longer to cook, but very, very yummy.
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7 users found this review helpful

Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Sep. 6, 2007
I thought these were good as written, but didn't are much for the ground cloves. Next time I make them, I think I'll leave that out.
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4 users found this review helpful

Citrus Garlic Shrimp

Reviewed: Jul. 4, 2007
I thought this dish was just okay, nothing horrible, just not great. I thought the citrus flavor was much too strong and perhaps I might try it again, cutting down on the zest and juice.
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8 users found this review helpful

Honey Baked Chicken II

Reviewed: Apr. 7, 2007
Following Colleen's suggestions, I cut down the butter to 1/4 cup, used Dijon mustard, upped the curry powder just a bit, added a few drips of tabasco sauce and added some minced garlic. I put my chicken pieces in a zip-lock bag and allowed it to marinate for several hours. Then I poured the whole thing in a flat casserole dish, covered it and baked it at 350 for over an hour. Then I took off the lid, increased the oven temp to 400 for another 30 minutes, the chicken pieces turned out very tender, nicely crisped and tasted wonderful. My teenage son is a very picky eater and he loved it!
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5 users found this review helpful

Sour Cream Raisin Pie

Reviewed: Apr. 1, 2007
This probably turned out the way it was intended, but I felt the cinnamon and cloves overpowered everything else. I couldn't taste anything but the spices. I would either reduce the amount or leave them out altogether.
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14 users found this review helpful

Creamy Rice Pudding

Reviewed: Mar. 13, 2007
As someone else suggested, I added cinnamon, nutmeg and increased the sugar to 1/2 cup. Consistency and flavor were perfect!
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4 users found this review helpful

Magic Cookie Bars II

Reviewed: Mar. 11, 2007
Oh so easy, but oh so yummy. These always disappear fast.
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4 users found this review helpful

Blue Cheese Burgers

Reviewed: Mar. 11, 2007
I'm not a big blue cheese fan, but these are my favorite burgers. Sometimes I substitute chopped onion for the chives, but other than that, I don't change a thing.
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3 users found this review helpful

Pear Honey Cranberry Sauce

Reviewed: Mar. 11, 2007
This sauce is simply lovely and such a nice change of pace. Like others, I've cooked it longer (15-20 min) and sometimes replaced the water with OJ. Either way, it's great.
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13 users found this review helpful

Chocolate Trifle

Reviewed: Mar. 11, 2007
After reading the reviews of others, I made the following changes. I used a cup of whipping cream (whipped) instead of the frozen whipped topping in the pudding mixure and also added some Bailey's to the pudding mixture. Instead of plain whipped topping, I substituted french vanilla whipped topping. I also added strawberries and raspberry sauce over the brownie layers. I know I changed it quite a bit, but when I took it to my pot-luck dinner, it disappeared fast!
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6 users found this review helpful

Chocolate Covered Strawberries

Reviewed: Feb. 12, 2007
These turned out marvelous! However, there was enough chocolate to dip 2 lbs of strawberries. I also drizzled them with white chocolate and they looked as good as they tasted.
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7 users found this review helpful

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