Magique Recipe Reviews (Pg. 2) - Allrecipes.com (1164062)

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Liquor-Infused Chocolate Strawberries

Reviewed: Feb. 12, 2007
I used 1 pound of milk chocolate with 2 tablespoons shortening. I also infused the strawberries with Godiva Cappuccino Liqueur. Let me tell you, these were fabulous!
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20 users found this review helpful

Cream Puffs

Reviewed: Feb. 12, 2007
I have made 4 batches of these over the past few days and here is what did and they turned out perfect. I made the pudding mixture with white chocolate pudding and after it set, I folded in 1 cup of whipping cream, whipped into stiff peaks. Cream puffs need a high temperature so they will rise quickly and leave a hollow center and to set the shape of the shells. Then they need a lower temperature to continue baking, which allows the insides to dry out. So I started with 450 degrees for 10 minutes, reduced oven to 375 degress and continued to bake for 20-25 minutes. Then I sliced a small sliver towards the top of each and continued to bake for another 3 minutes. I immediately removed them to a wire rack to cool. I made my puffs very large (using an ice cream scoop) and had no trouble with sinking. Then I cut just the top off of each one, filled with pudding mixture and replaced the top. I also drizzled milk chocolate over each one. When I removed the top, if there was any uncooked dough, I gently removed it, leaving the shell hollow and firm.
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26 users found this review helpful

Cranberry Pistachio Biscotti

Reviewed: Jan. 7, 2007
This is a great biscotti recipe. I've made it as it, but also substituted mini chocolate chips for the cranberries and slivered almonds for the pistachio. It's just a wonderful base recipe to try all sorts of combinations. It comes out great everytime. Tip: Increase oven temp to 325, but leave cooking time the same. Keep the same temperature when baking the sliced pieces. Also, allow the logs to cool on wire racks about 30 minutes before slicing with a serrated knife and they never crumble.
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8 users found this review helpful

Cake Balls

Reviewed: Dec. 2, 2006
I'm not sure what I'm missing here, but I agree with another reviewer...these just didn't work for me. They were just icky, goopy balls, covered in chocolate. I threw the them all out. I wished I would have just kept the cake as is and frosted it.
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5 users found this review helpful

Chicken Tetrazzini IV

Reviewed: Aug. 8, 2006
I have made this recipe many times over the years and my family loves it, with a few changes. I prefer to use kluski noodles rather than spaghetti, it really does make a huge difference. I also add additional seasonings....garlic and onion esp. I also make extra sauce to keep it moist and yummy. This dish freezes wonderfully and I think is even better after frozen. When I make it, I usually double or even triple the recipe and then have several containers in my freezer for a quick meal or to give away to friends. Everyone loves it. But honestly, try the kluski noodles, you won't be disappointed.
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89 users found this review helpful

Clone of a Cinnabon

Reviewed: Jul. 23, 2006
These were fabulous! So soft and moist. As suggested by another reviewer, I combined the butter, cinnamon and sugar in my food processor, then sprinkled it on the prepared dough. None of the filling ran out and therefore, no problems with the buns sticking to the metal pan. I lowered the oven temperature to 350 and baked them for about 21 minutes. I also agree that a single serving of the frosting was plenty. When heating the milk, place the milk and butter in a saucepan and heat just until the butter melts, no longer. This should be the correct temperature when you add the yeast to the entire mixture, as you don't want the liquids too hot.
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7 users found this review helpful

Amazing Ribs

Reviewed: Jun. 18, 2006
My son, who is a very picky eater, loved these ribs and called them "awesome" and ask me to make them often. I boiled them for only 15 minutes, LIGHTLY coated them with barbecue sauce and broiled them in my oven until lightly crispy. Cooked them in my crockpot on low for 4-5 hours. Since the crockpot makes just about anything tender and moist, do you think it's necessary to boil them first?
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59 users found this review helpful

Easy Sausage Strata

Reviewed: Dec. 4, 2005
Nice recipe! I added onions and mushrooms and all my guests loved it.
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76 users found this review helpful

Apple Cake III

Reviewed: Dec. 4, 2005
Like other reviewers, I have made this cake with both a yellow cake mix and a spice cake mix. Both turned out fine, but my personal preference is the spice cake. I have also made it with 1 can, 1 1/2 cans and 2 cans of apple pie filling. I think 2 cans of filling is too much. One and a half works well, but I’m not sure it’s worth the extra expense and waste. I think one can of filling works just fine. This isn’t a fabulous bakery cake---it’s a simple cake, mostly foolproof, using a cake mix & pie filling and incredibly easy when you don’t have time to make something more elaborate. I usually make several times a year and take it into work and most everyone seems to enjoy and appreciate it.
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3 users found this review helpful

Apple Pecan Cobbler

Reviewed: Dec. 4, 2005
This cobbler had a wonderful flavor, but I felt the crust mixture was too thick. Next time, I'll double the apple mixture and it should turn out just right. The pecans are a wonderful touch.
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0 users found this review helpful

Burgundy Pork Tenderloin

Reviewed: Dec. 4, 2005
Like another reviewer, I browned the tenderloin first, then put it in the crockpot for several hours on low. I also added plenty of fresh mushrooms. The sauce was wonderful and next time, I will double it. Thanks for the easy, but great recipe.
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1 user found this review helpful

Grandma Ople's Apple Pie

Reviewed: Mar. 5, 2005
I just love this pie, as do all of the people who gets a slice. I use Pillsbury frozen pie crust (deep dish) for the bottom crust and Pillsbury refrigerated crust for the lattice top. Like others, I substitute the water for brandy or cognac. You may have to add a bit of extra liquid if you use liquor. And also like others, I think it's much easier to mix the apples with the sauce before placing in the pie pan. This truly is a fabulous apple pie.
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13 users found this review helpful

Bread Machine Challah I

Reviewed: Nov. 1, 2004
This bread is SO yummy! I took the suggestion of another reviewer and made this in my bread maker to the dough stage. Then I finished with the Bread Machine Challah II recipe. Fabulous!
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33 users found this review helpful

Corn Pudding

Reviewed: Dec. 27, 2003
Nice, tasty side dish. As suggested by another, I used a smaller pan, 10 x 10. I also thought the mixure looked too much like corn bread, so I added another can of whole kernel corn.
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3 users found this review helpful

Bread Machine Challah II

Reviewed: Dec. 27, 2003
I'd never made Challah before, but wanted to do something nice for my Jewish boyfriend. He raved about and it the whole family loved it. Those 2 loaves didn't last long in this house!
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9 users found this review helpful

Cranberry Gelatin Salad

Reviewed: Dec. 27, 2003
I really enjoyed this salad. I only had whole cranberry sauce on hand, so I used that and it didn't set up well. But I just added one packet of dissolved unflavored gelatin and it turned out fine. Great taste.
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11 users found this review helpful

Grandma's Egg Custard Pie

Reviewed: Dec. 27, 2003
My boyfriend loves Custard Pie and says this is the best he's ever had. I'm not usually too fond of this type of pie, but I thought it was excellent. I added the extra egg yolk and beat the mixture in my electric mixer until light and fluffy, before adding scalded 1/2 & 1/2, instead of milk. I used a frozen 9" deep dish pie crust and had a small amount of the mixture left over. Probably from beating it, rather than just mixing it. This is a definite keeper!
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5 users found this review helpful

Kansas City Steak Soup

Reviewed: Mar. 9, 2003
I've been making a version of this same steak soup for years and I'd like to add a few things to turn it from just okay, into marvelous. Instead of using water, replace it with 4 (10 oz) cans of beef consomme. Use at least 1/2 cup of chopped carrots, onions and celery. Add 2 tsp of Kitchen Bouquet. Add 1 tsp of flavor enhancer. And use at least 2 lbs of good quality minced beef (not ground). Try is with these additions and you'll love it. I make the roux in a saucepan, add the consomme, then put the rest of the ingredients in a slow cooker. Let it cook all day on low and you'll come home to a marvelous meal.
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104 users found this review helpful

Cajun Seafood Pasta

Reviewed: Jan. 19, 2003
Seems kinda silly to add my review, since there are so many, but couldn't resist. This dish is fabulous! I followed the suggestions of others and halved the peppers. It was perfect for me, although I'm sure my hubster could have handled it a bit spicier. I even cheated and used dried herbs (halving also) and it still turned out great. I'll be making this one again!
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2 users found this review helpful

Absolutely Ultimate Potato Soup

Reviewed: Jan. 19, 2003
This is truly the best potato soup I've ever eaten. I didn't puree the soup as directed, nor did I add the cilantro (don't like it), but it still turned out marvelous. Don't be afraid of the tarragon...it's great!
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2 users found this review helpful

Displaying results 21-40 (of 48) reviews
 
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