MARGALITA4 Recipe Reviews (Pg. 1) - Allrecipes.com (1265932)

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Chicken Cordon Bleu I

Reviewed: Nov. 11, 2014
I bought thinly sliced chicken breast from supermarket to save time. The slices were big so I cut them in half. After rolling with ham and cheese, it was a pretty good size. I put in oven 400 degrees for 25 minutes and it was done perfectly. I made this again a week later. This time I did not cut the chicken breast slices in half cause I didn't have time. The rolls, of course, were bigger. I put in oven 400 degrees for 25 minutes and they were not done. So I cooked for another 5-7 minutes til it was done. I made the cream of mushroom sauce with sour cream and lemon juice as suggested. It was good and easy. This is such a versatile recipe. You can use Marsala Wine sauce, add spinach to the rolls, possibilities are endless. Also very kid friendly and so easy!
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Sweet Pork Slow Cooker Chili

Reviewed: Jun. 26, 2014
I substituted molasses with honey and used regular apple cider. I used pork shoulder chucks instead of ground pork. I followed everything else according to recipe. Cooked in slow cooker all day. The taste was good, a little sweet, a little spicy, a little tomatoey because of the tomato paste. My husband liked it. My daughter thought it was OK but she prefers he ground beef chilli that I normally make. My sons did not like it at all. I thought it was just OK. It was easy but you have to buy all those ingredients and mix all the spices in which can be time consuming. I don't think I'll be making this again but it was good to try something different.
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Crab Stuffed Flounder

Reviewed: Jan. 21, 2014
I didn't have crabmeat so I used shrimp. I cut 5 big shrimp into small pieces, followed the recipe with the seasoning, used panko instead of crackers, didn't use green pepper, put a whole egg in and mixed with mayo. I didn't do the egg yoke with mayo topping because I didn't have time--maybe next time. I have to say that when I was mixing the stuffing, it didn't look too great and I wasn't sure how it was going to turn out. I used tilapia fillets, brushed with olive oil and put salt & pepper, a little Old Bay Seasoning on the fillets, spooned the stuffing on top, then I cut up some fresh spinach to put on top of the stuffing for some greens. Covered with foil and baked. It was delicious!! My kids said it's a make again! Thank you so much for this simple and delicious recipe. A great alternative to the same old way to make fish.
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Tilapia Scaloppine

Reviewed: Oct. 16, 2013
Made this last night. Left capers and garlic out because I did not have any. Followed everything else as directed. The tilapia stuck to the pan and they broke off. I took them out of the pan after they were pan fried on both sides because they're so delicate. Then I cooked the mushroom with the sauce. I added corn starch and water to thicken up the sauce, then I returned the fish to the pan. I served this with spaghetti. Family said it's a "make again" meal. Next time, I will cook the fish in the oven while I make the sauce on the stove. I will add other vegetables like spinach. Overall, an easy, tasty meal. Thanks for the recipe!
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Baked Chicken Wings

Reviewed: Sep. 24, 2013
So I experimented with 2 chicken recipes here. This one and another one that requires breading. My family prefers this one. This recipe has the look of the baked KFC chicken. I used this on a family pack of chicken drumsticks. Such an easy, economical meal, and very tasty too. This will be in my dinner rotation. I have added BBQ sauce on top for a change and it's good as well. I recommend this recipe!
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Crab Salad

Reviewed: Jul. 9, 2012
Made it the first time with cooked shrimp instead of imitation crab. It was good but 1 cup of mayonnaise is too much for only 12 ounces of seafood. Everything was drowning in mayo. Made it the 2nd time with 16 ounces of imitation crab. Used only 4 tablespoons of mayo and I liked it much better. I also added half of an avacado, cut up in chucks, to the salad. Good flavor, excellent light summer salad. Save your money and make this recipe yourself...it's so easy. Thanks for the recipe!
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Beef Stroganoff III

Reviewed: Sep. 27, 2010
Great recipe! I used flank steak instead of chuck roast. I sliced it thin and cooked it in the gravy for about half hour. Flank is a tender cut so it doesn't have to be cooked as long. I used rice wine instead of white wine and fresh white mushrooms. Used yellow onions instead and served it with egg noodles. I thickened up the gravy with cornstarch at the end so I didn't use any flour. I will double the gravy the next time and use it with swedish meatballs. I will use this recipe again and again. Thanks for sharing.
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Artichoke & Spinach Dip Restaurant Style

Reviewed: Sep. 10, 2010
I made the Hot Artichoke & Spinach Dip first from this website and the cream cheese was overwhelming. So I tried this one and it's SO MUCH better. I wanted the dip to be close/equal to restaurant quality because we always order it when we eat out and this version is very close. I used shredded parmesan cheese instead of grated. I've made this twice already and the 2nd time, I doubled the recipe for a family party. Who would have thought the secret ingredient is a jar of Alfredo sauce!! I used Bertolli the first time and Paul Neuman the second time. Used garlic powder instead of real garlic to speed things up. I added salt and pepper after it came out of the oven because I didn't know how salty the cheeses would be after they've melted. I will be making this again and again. I served it with tortilla chips and homemade garlic bread. It's very good with bread. Warning: It's highly addictive!
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Hot Artichoke and Spinach Dip II

Reviewed: Aug. 13, 2010
We love Applebee's spinach & artichoke dip and wanted to make it at home. So I searched and was excited to find this recipe with over 1,000 positive reviews. I followed the recipe exactly and it was not as good as I expected. It was thick and all I could taste was the cream cheese but not the other cheeses. I had some leftover so to thin it out, I added some milk. It helped but still all I taste is the cream cheese. I will look for another recipe that is close to the restaurant quality dip that we love.
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Marie's Easy Slow Cooker Pot Roast

Reviewed: Jan. 21, 2010
WOW!!! Let me tell you, I have tried to make pot roast several times already but I gave up because the meat ended up being dry. I used stewing beef, rump roast, and other cuts. Now I know YOU MUST USE CHUCK ROAST...that's what makes this recipe super! I took the advice of other reviewers and rubbed the meat with Montreal Seasoning but I did not brown it--just put it in the crockpot. I also used a can of beef broth instead of water. I added vegetables half way through and used red potatoes because it's not as starchy as white. My son said the beef just melts in your mouth! Tasty, delicious and great comfort food! I've always wanted a good beef roast/stew recipe and now I have it! THANK YOU, Marie, for sharing and telling us to use the right cut of beef!
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Mom's Chocolate Chip Cookies

Reviewed: Dec. 9, 2008
In my years of baking, I have never baked chocolate chip cookies. After a lot of begging from my kids, I finally tried the recipe on the back of the Toll House choclate chip bag. The cookies tasted great when they were fresh out of the oven but after they have cooled off, they were HARD and tasted stale to me. The kids would microwave them for a few seconds and they would taste great again. I followed the recipe exactly twice. I wasn't going to use it again because I didn't know how to fix it. Then I saw this recipe with the excellent reviews so I tried it. This recipe is excellent and the secret is the vanilla pudding mix. I used my little cookie scoop and the dough did not spread. I did the same for the Toll House and the cookies spread and flatten out. So, I flatten the cookies out a bit by using a spoon. The dough is very easy to handle. I only used 1-1/2 cups of chocolate chips and added 1 cup of chopped walnuts. Family tasted them and prefer this recipe over Toll House. The cookies stayed soft even after they've cooled off.
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Colleen's Slow Cooker Jambalaya

Reviewed: Oct. 23, 2008
This is an easy, tasty Jambalaya. I put everything in the crockpot the night before and cooked it the next morning. It was ready and smelling good by the time we came home. I had to ease up on the spices because one of my kids don't like spicy food. Asked the family if this is a "make again dish" and they all said yes! Like most crockpot meals, presentation is not the best so I would not serve this at a dinner party. I served this with Jasmine rice made separately in my trusty rice cooker. This will be in my dinner rotation. Thanks for the recipe!
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Grandma's Sour Cream Pound Cake

Reviewed: Feb. 11, 2008
I baked mine in a tube pan and it took exactly the time it said on the recipe. You definitely need to "make" time for this cake with the preparation and bake time and I did mine with a Kitchen Aid but the killer is really the 1-1/2 hour bake time! I used 2-3/4 cups of sugar and the cake was sweet enough but the next time, I'll add a little more sugar because I think it can be a little sweeter--not exactly 3 cups but close to it. So, I ate a piece when it was still warm and I have to say I wasn't crazy about it--I wasn't sure if I will make it again. I love pound cake but I thought the taste was kind of boring and nothing special. But then, I had a piece this morning and it was very very good! The texture is valvety and it has a crunchy crust. I haven't put any powdered sugar or icing on it but I will when I get home. Thanks for the recipe.
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Grandmother's Buttermilk Cornbread

Reviewed: Feb. 4, 2008
Delicious! I doubled the recipe and baked in a 9"x13" pan. It was done after about 40 minutes. I served it to go with chili for a Superbowl party. I really liked the texture--moist, not gritty. It was a hit with adults and kids. Some reviewers think it's too sweet, but I think the sweetness is just about right the way it is. It also keeps well. I will be making this again and again. Thanks for the recipe!
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Becki's Oven Barbecue Chicken

Reviewed: Jan. 29, 2008
I was looking for a chicken wing recipe that doesn't require deep frying and not spicy. This recipe is IT!! I had to use up some barbeque sauce so I used a half cup of barbeque sauce and a half cup of ketchup. I also seasoned the wings with a little bit of salt and pepper for a few hours before adding the sauce. I cooked mine at 375 degrees for about 40 minutes--did not burn. I followed the rest of the recipe exactly. They looked just gorgeous out of the oven and the whole house smelled great. They were very tasty and for those of you who like to tweak the recipe no matter what, you can add more brown sugar if you want it sweeter, more pepper if you want it spicier, but I think it's great the way it is. A good alternative to Shake & Bake, which is what I've been using all these years! Husband said this is much tastier. I will try these on the grill once the weather gets warmer here. I will be making these again this weekend for a Superbowl party. Deliciously messy, finger licking, and have some extra napkins handy! Trust me, you'll love it.
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Chicken Pot Pie IX

Reviewed: Jan. 16, 2008
This recipe is simple, delicious, and taste just like a Chicken Pot Pie should. I did have trouble with making the sauce. I followed the recipe exactly but the sauce turned out lumpy even after boiling at low heat for a long time. I don't know if other people have problems with this. So, I dumped it out and started over. This time, I let the chicken broth boil, then separately, I mixed the milk and the flour in a bowl, smoothing out all the lumps in a circular motion with my hand and then put it into the chicken broth when it's all smooth. It was much better. I let it boil for awhile and then put it into the pie. The sauce was thin because I didn't let it boil long enough so the next time I make this, I'll let it get a little thicker. I will be making this regularly.
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Barbequed Ribs

Reviewed: Jul. 2, 2007
Excellent recipe!! The ribs were FULL OF FLAVOR. It's time consuming but it's relatively easy. I reduced the black pepper and chilli powder to half so it would not be too spicy for my kids--they still think it was too spicy but it's fine for me and my husband. I didn't boil the sauce for a whole hour because after 30 minutes, you can see that the liquid has reduced and I was afraid that I wouldn't have enough sauce. It thickened to a deep cranberry color and it clinged to the ribs very well. I didn't give it 5 stars because, and this could be a personal preference, I think it should be just a "tad" sweeter. For people who don't like their meat real sweet, this would be perfect. I would definitely do this recipe again but I would increase the brown sugar--just a little bit. I would also reduce the pepper and chilli powder even more. My kids still prefer the maple syrup ribs (also very good, sweeter but not spicy) on this site and now I don't know if I should do the maple syrup ribs for the kids or just please me and my husband with this recipe! Definitely try it--it's a keeper!
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Skillet Chops with Mushroom Gravy

Reviewed: Oct. 16, 2006
Simple recipe! I sprinkled salt and pepper on the pork chops before I breaded them with Italian flavored bread crumbs. For the sauce, instead of milk, I used chicken broth. I did not let the pork chops cook in the sauce. Instead, I put the sauce on top of the pork chops. Simple and tasty!
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Brown Sugar Meatloaf

Reviewed: Nov. 29, 2003
This is a perfect meatloaf recipe! Simply delicious.
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Lemon Dijon Wings

Reviewed: Jul. 14, 2003
Good recipe. Used it on chicken wings the first time--very tasty. Used it on pork chops the second time--even better. It takes awhile for the taste to develop so make sure you set aside a few hours for marination before cooking.
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