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

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World's Best Lasagna

Reviewed: Apr. 24, 2010
This is very similar to the lasagna I have been making for years. However, I double the onions, garlic and ricotta cheese (16oz is just not enough) and add Marsala Wine to the tomato sauce.
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2 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

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

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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1 user 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

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

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

Strawberry Coffee Cake

Reviewed: May 8, 2011
I made this with 2 C of sliced fresh strawberries , omitted the nuts and added 1 tsp. vanilla and baked for 40 minutes and it turned out wonderful. Thanks for sharing this recipe. It is amazing how delicious this cake is, considering that there are only 6 TBS of butter in the entire recipe.
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1 user 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

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

Almond Biscotti

Reviewed: May 15, 2010
I made these according to the recipe and they were delicious!! They tasted just like the Nonni brand I used to buy, but so much cheaper and easy to make. I used the anise flavoring. So glad I found this recipe; no need to change a thing. This is the BEST recipe for biscotti!!!
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1 user 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

Lemon Blueberry Bread

Reviewed: Jun. 17, 2010
I omitted the nuts and took the other reviewers advice and floured the blueberries, and made the glaze with confectionery sugar and the cake came out just perfect. Very delicious and easy to make. Thanks so much for sharing this recipe. It is a "keeper" and I will be making it again and again.
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1 user 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

Tiramisu Layer Cake

Reviewed: Apr. 24, 2010
I just love this cake. I have made it several times, but the last time I substitued ricotta cheese for the marscapone and I thought it was even better. You have to, however, use a very good quality ricotta cheese. I buy the 3lb container from Sams Club called Biazzo and use 16 oz for the cake and save the rest for lasagna.
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0 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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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

Chicken Piccata with Artichoke Hearts

Reviewed: Feb. 26, 2014
I sliced each chicken breast in half horizontally and pounded thin, to make the appearance of chicken scallopine, which makes a better presentation. I omitted the caper liquid, the capers and the artichoke liquid and used quarted artichokes not chopped. When serving I sprinkle on fresh chopped parsely and thin lemon slices. We all loved the dish, thanks for sharing.
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1 user 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

Banana Cake II

Reviewed: Aug. 21, 2010
I made this cake today and did not change a thing. It turned out just perfect, very moist and a wonderful banana flavor, very delicious even without the frosting. Please do not mess with this great and very easy recipe. Thanks for sharing.
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1 user found this review helpful

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