Margo Recipe Reviews (Pg. 1) - Allrecipes.com (11949419)

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Chicken Marsala Over White Rice

Reviewed: Jan. 22, 2012
I have been making Chicken Marsala this way for at least 25 years and it is the most simple and delicious recipe. Do try it, you will not be disappointed. I will add that I use Sweet Marsala as opposed to the Dry Marsala and use more crushed garlic. Also, you can place the cooked chicken breasts into a baking pan and then top with the sauce and place in the oven, covered, for approxiamtely 20 minutes at 325 degrees; an alternative to the stove top method.
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27 users found this review helpful

German Apple Cake

Reviewed: Oct. 19, 2011
I have had the same recipe for over 20 years , except I add walnuts and omit the frosting. It is very delicious and, without the frosting, can be stored up to 2 days at room temperature and up to 2 weeks in the refrigerator. This cake gets better, more moist and flavorful, as it ages. I dust it with powdered sugar and garnish with apples wedges before serving.
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17 users found this review helpful

St. Patrick's Chocolate & Mint Cheesecake Bars

Reviewed: Mar. 16, 2012
Not worth the calories.
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6 users found this review helpful

The Cake That Doesn't Last

Reviewed: Sep. 14, 2012
I have had this receipe for 30 years and my receipe calls for only 1-1/2 C sugar, 1 C oil, no nuts and an UNDRAINED 8oz can of crushed pineapple. Easy and delicious.
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5 users found this review helpful

Chocolate Crinkles II

Reviewed: Nov. 14, 2011
I followed this recipe completely. The cookies were just as beautiful as the photo but were ordinary and tasteless. I brought them to my poker group and no-one liked them. Will not bake these again.
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5 users found this review helpful

Mom's Chicken Cacciatore

Reviewed: May 29, 2011
This is a delicious and very forgiving recipe, as I have used chicken breasts (sliced in half lenghtwise)or chicken tenders. I have also used Marsala Wine or Red Vermouth and the recipe always turned out great. I only use olive oil and have never added mushrooms or green pepper but still wonderful. Before serving I mix 1/2 C fresh chopped parsley with 2 cloves of crushed garlic and 1 tsp. lemon zest and stir it into the sauce.
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5 users found this review helpful

Traditional Osso Buco

Reviewed: Mar. 5, 2011
Thanks for sharing this delicious recipe; the sauce was extraordinary. I did use chicken broth instead of beef broth. Think I will try it with chicken next time, as veal shanks are so expensive and, often, hard to find.
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5 users found this review helpful

Mint Chocolate Chip Cookies

Reviewed: Jan. 16, 2011
If you like hard cookies, as I do, bake them at 375 degrees for 15 minutes. Next time I will omit the green coloring, as my Poker Group thought they tasted great but looked disgusting. I did use 1tsp. mint extract as I love mint and they were perfect.
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5 users found this review helpful

Better than Sex Cake IV

Reviewed: May 22, 2010
Also good when you add 3 sliced bananas on top of the pudding mixutre.
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5 users found this review helpful

Apple Bavarian Torte

Reviewed: Dec. 1, 2010
Great recipe. I increased cream cheese to 12 oz and added 1 TBS of lemon juice to it and only used 3 Granny Smith apples. I also lined the springform pan bottom with parchment paper and brushed the cooled torte with Apple Jelly. This is a keeper.
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4 users found this review helpful

Cranberry Orange Loaf

Reviewed: May 16, 2010
Make the glaze with powdered sugar, orange juice, orange zest and GRAND MARNIER. Delicious!!! Use 1 cup powdered sugar, 1tsp. orange zest, 1 TBS orange juice and 2TBS Grand Marnier, or enough to make it a nice drizzling consistency.
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4 users found this review helpful

Lemon Lover's Pound Cake

Reviewed: Oct. 16, 2011
Great cake. You MUST cream the butter and sugar for at least 5 minutes, as the recipe suggests, and use a large TUBE pan or ANGEL FOOD pan and then the batter will not overflow. Also, the buter and eggs must be at room temperature. I added 1 extra egg, 1 tsp. vanilla extract and reduced sugar to 2-1/2 cups and souir cream to 1 cup. Baked for 1 hour 7 minutes.
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3 users found this review helpful

Chicken Cordon Bleu II

Reviewed: May 18, 2010
Great recipe, but next time I will eliminate the chicken bouillon (makes sauce too salty for our taste) and no need to add corn starch to the whipping cream, as whipping cream will thicken quite quickly on its own.
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3 users found this review helpful

Italian Biscotti

Reviewed: May 14, 2010
After taking the loaves out of the oven, let them cool down for at least 15 minutes before cutting and after the final baking, turn the oven off and leave the cookies in the oven to completely cool, with the oven door ajar. This will make them nice and crispy
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3 users found this review helpful

Quick Baby Back Ribs

Reviewed: Jan. 26, 2013
I have been making my ribs this way for years. I sprinkle them with salt, pepper and garlic powder, place meat side down, cook for 20 minutes, brush with barbeque sauce, turn them over with meat side up and brush with barbeque sauce and cook 20 minutes. I believe ribs should not fall off the bone but have a little bite to them; similar to Carsons Ribs in Chicago.
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2 users found this review helpful

Key Lime Pie VII

Reviewed: Nov. 11, 2012
Very easy to make and looked wonderful but I was very disappointed because it just tasted like condensed milk mixed with lime juice. I will not be making this again. I saw some copycat recipes for the key lime pie served at Pappadeaux Restaurant and will try that.
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2 users found this review helpful

Chicken Wild Rice Soup I

Reviewed: Oct. 29, 2011
When I made the soup the first time, per the recipe, it turned out WAY too thick. I tried the soup again with slight changes to fit our taste. Used 1/4 cup butter, 2 TBS of flour and 2 cups milk. Omitted almonds and curry and replaced with grated nutmeg. Also, just sliced up 2 uncooked boneless skinless chicken breasts across the grain, very thinly, and added to soup. Love the soup, thanks for sharing. Before serving you can add some fresh chopped parsley or spinach for a nice presentation.
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2 users found this review helpful

Homemade Vanilla Pudding

Reviewed: Jun. 2, 2010
I cannot believe that so many people thought this to be one of the best pudding recipes. Usually I am not disappointed with so many rave reviews. However, this pudding tasted like extremely sweet, jelled milk. I wanted to give this recipe no stars, but the computer made me give it at least one, in order to enter my review.
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2 users found this review helpful

Alfredo Sauce

Reviewed: May 23, 2010
I reduced the parmesan to 1/2 C and added red pepper flakes, 1 TBS sherry and grated fresh nutmeg. Very delicious, nutmeg is the secret ingredient!! You can also sautee 1/2 lb of sliced mushroons in butter, in a separate pan, and add to the finished sauce.
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2 users found this review helpful

Too Much Chocolate Cake

Reviewed: May 14, 2010
I will not be making this cake again. Granted, this cake is very fast and easy to make but still tastes like a box cake. I would rather spend more time making a cake from scratch.
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2 users found this review helpful

Displaying results 1-20 (of 35) reviews
 
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