margie Recipe Reviews (Pg. 1) - (11831081)

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Whole Wheat Honey Bread

Reviewed: Jan. 24, 2012
Made this bread twice. The first time as written, and it is indeed 5 star. The second time I took another reviewer's suggestions; I mixed 3 Tbsp. wheat gluten to the flour, used butter instead of shortening, added the salt to the water (not the flour) so as not to kill the yeast, and used setting 1 (light, white bread.) It is phenomenal!
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Stuffed Strawberries

Reviewed: May 29, 2011
Made these for a barbeque and everyone loved them. I made some with cointreau and some with vanilla extract. At the end of the party, only a few were left, and it appeared both were enjoyed. I also took both dark and white chocolate, melted it with a little vegetable oil (about one tsp. oil to two squares white, and two tsp. oil to a 5 oz. bar of dark chocolate) and drizzled it over the top. I got the huge strawberries, and cut a criss cross and stuffed as directed, then drizzled both chocolates on top, waiting just a little between the two types of chocolate. DELICIOUS!
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1 user found this review helpful

Chicken Corn Soup I

Reviewed: Oct. 23, 2010
I'm from Lancaster County and grew up eating chicken corn soup! This is a good recipe for it. Some people add carrots and some don't like the hard boiled eggs, but NEVER potatoes to true chicken corn soup! For the rivels, the "dough" should really be called batter. There is no mystery and almost no way to mess up. The dough should resemble a thick pancake batter. How big they are in your soup depends on how large a dough "plop" you use. They do not resemble "balls" while making them because the dough is too sticky to make a ball shape.They do make little balls when cooked though. But size is up to you. I've had large rivels and small ones. I personally like them about the size of a small marble when cooked. The easiest way I have found to get the rivels into the pot (because the dough/batter is sticky) is to first scoop up a level (or just a bit rounded) teaspoonful of the batter. Use your index finger, against the edge of the spoon to push and cut off a bit of dough (whatever size you like) and it should stick to the fingerprint side of your index finger. Use the back of the spoon to then push the dough from your finger into the pot. (yes, there is still more dough on the spoon, but it won't fall off because it is sticky.) Keep pushing pieces of dough from the spoon. (about 6-8 rivels from one spoon of batter/dough) If it gets stuck to the back of the spoon, touch the piece of dough to the hot soup. Once I can get in rhythm I can do all the rivels in about 5 minutes.
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14 users found this review helpful

Extreme Chocolate Cake

Reviewed: Oct. 16, 2010
This cake has become my "go to" dessert and is now referred to by my family and friends as "the cake." I took "the cake" to a function where there were 10 different desserts and it was the talk of the evening. The secret is to bake and frost this cake one day ahead of time. It's good/great the first day, but unbelievable the second day. I have also substituted part or all the regular unsweetened chocolate with Hershey's Special Dark cocoa powder when I make it for dark chocolate lovers. Hint: do NOT grease the sides of the pan so that your cake can "climb" up the sides. Your cake will bake level without puffing in the middle and you wont have to cut off the hump to level it. Just run a very sharp knife around the outside of the pan when fully baked and cooled for 15-20 minutes and remove it. This method gives you more crumbs on the sides, but a much nicer shaped cake. You can control the crumbs when you frost by "dirty icing" the cake. To dirty ice, split the layers horizontally and place back together with icing in between each layer. Then, frost the whole cake with a very thin layer of icing to "cement" the crumbs. Wait a few minutes for the dirty icing layer to harden slightly, then frost the cake.
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76 users found this review helpful

Hot Fudge Ice Cream Bar Dessert

Reviewed: Apr. 27, 2010
As other reviewers suggested, I used hot fudge sauce, heating it right in the jar in the microwave on 3 power for 15 second increments until it was easier to spread. Don't let it get too hot or it will liquify all the other ingredients in the recipe when you use it. If you accidentally let it get too hot, just stir it until it cools a bit. I spread the hot fudge sauce over the ice cream bars, then drizzled the carmel over the top with a spoon, heating the caramel the same way as the hot fudge so it would drizzle easier. I added Heath bits over the first layer of fudge/caramel, then again over the whipped cream on the top. It was delicious and looked great, too!
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8 users found this review helpful

Spinach and Strawberry Salad

Reviewed: Apr. 27, 2010
I made this recipe exactly as written and it was delicious. I made it again and added 1 tsp. sesame oil and a tbsp. of minced red onions to the dressing. It got rave reviews both ways. I also added mandarin oranges the second time which made it look really colorful! Next time I will try adding the candied almonds and feta suggested by another reader. This is a GREAT recipe by itself or with additions.
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1 user found this review helpful

Baked Lemon-Basil Pasta

Reviewed: Apr. 7, 2010
Delicious!!! I doubled the recipe and cooked it in a lasagna pan. I accidentally added the entire amount of lemon, so I squeezed a half of lemon over the top at the end for liquid. It was so lemony and good. Everyone raved about it. I'm going to try mushrooms, black olives and ham (instead of the chicken) next time. Hint: If you like your pasta al dente, undercook your pasta a little. It continues to cook in the sauce while in the oven, and got a bit mushier than we would prefer.
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13 users found this review helpful

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