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

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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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102 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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88 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

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

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

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

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

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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17 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

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

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

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

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

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

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

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

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

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

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

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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