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

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Maple Glazed Ribs

Reviewed: Jul. 2, 2002
Tender and yummy! I made this last weekend and it was the talk of the town. Everyone loved them and asked me about the ingredients. Wished the sauce was a little thicker. Will try adding cornstarch the next time to thicken it. Will make again and again! Thanks for sharing an easy and delicious recipe.
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3 users found this review helpful

Malaysian Barbecue Chicken Wings

Reviewed: Jul. 2, 2002
Easy & delicious! I didn't have dark soy sauce the first time I made it and it was delicious. Made it a second time with dark soy sauce but reduced the amount and it was good. Careful with the dark soy sauce because it's very salty. Overall, an excellent, easy, delicious recipe. Update 2/23/2010 - I have made this recipe more than 50 times now, both on the grill and in the oven. Now I skip the dark soy sauce altogether because I don't think it needs it and the regular soy sauce gives it enough flavor. I also add some sugar for a bit of sweetness and I always let it marinate overnight. I have made this for BBQs so many times and everyone loves it! It's a great recipe.
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48 users found this review helpful

Barbeque Pork Two Ways

Reviewed: Jan. 24, 2003
Very easy & tasty. Tasted even better the next day. I did use 1 cup of ketchup and 1 cup of honey barbeque sauce. It turned out great. I served it with egg noodles. Thanks for the recipe.
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1 user found this review helpful

New England Clam Chowder I

Reviewed: Feb. 14, 2003
Easy and tasty. Will definitely make again. Thanks for the recipe.
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2 users found this review helpful

Seven-Up™ Cake II

Reviewed: Feb. 18, 2003
Excellent recipe! I've been looking for a 7up cake recipe on the Internet for a long time, there aren't too many, but this one is the best. Made it for my co-workers twice. The cake did not last one day. Everyone loved it. You do not have to cream the butter and sugar for 20 minutes. I did it in 10 (my hand was getting achy). It took my oven 75 minutes to complete the cake. After you add the flour, do not overbeat or you'll have a gooey middle. That happened to me once and I think it's from overbeating. Friends still ate it all up though! Will make again and again. Thanks for the recipe.
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42 users found this review helpful

Kalua Pig in a Slow Cooker

Reviewed: Mar. 14, 2003
Simple & delicious! I used a 3lb. pork shoulder. It turned out very tasty and moist. I cooked some egg noodles and added a little turkey gravy and then the meat. Unbelieveably good for just using 2 ingredients! Will make again. I found my Hawaiian Sea Salt (Ming Tsai label) at Target (food aisle), of all places, in case anyone is interested so you don't have to order online.
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6 users found this review helpful

Marinade for Steak I

Reviewed: Jun. 19, 2003
Tasty! A good marinade for steaks. This recipe makes A LOT so prepare to store the rest in the fridge. We used the leftover steak on a salad. Good recipe.
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2 users found this review helpful

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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14 users found this review helpful

Brown Sugar Meatloaf

Reviewed: Nov. 29, 2003
This is a perfect meatloaf recipe! Simply delicious.
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1 user found this review helpful

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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1 user found this review helpful

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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2 users found this review helpful

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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3 users found this review helpful

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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3 users found this review helpful

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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14 users found this review helpful

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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1 user found this review helpful

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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2 users found this review helpful

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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2 users found this review helpful

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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14 users found this review helpful

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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3 users found this review helpful

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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1 user found this review helpful

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