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

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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

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

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

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

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

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

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

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

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

Cranberry Bars

Reviewed: Dec. 17, 2002
My husband loved these and asked if I would make them for his office Holiday luncheon. Quite yummy! PKZimmer
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2 users found this review helpful

Fluffy French Toast

Reviewed: Nov. 18, 2001
I was so happy to find this. When I was little, my grandmother use to make French Toast like this, but it was always a "little of this and a little of that", so my recipe was never consistent. Thanks!
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1 user 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

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

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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7 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

Absolutely the Best Chocolate Chip Cookies

Reviewed: Oct. 11, 2001
These cookies are great. I love trying new chocolate chip cookie recipes and this recipe will be one of my favs.
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0 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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11 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

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

Displaying results 1-20 (of 49) reviews
 
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