MaggieMojo Recipe Reviews (Pg. 1) - Allrecipes.com (1319062)

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Baked Buffalo Wings

Reviewed: Jun. 30, 2013
My husband loves these! Excellent flavor & the coating step is key. We use Frank RedHot or Texas Pete. After making these several times, I have a couple slight modifications that really work. Do not refrigerate more than 2 hours. I know many recommend refrigerating overnight, I humbly disagree. I tried that. I had washed/patted dry the wings but the coating still absorbed chicken juices after resting 8+ hours. When baked, the coating texture turned puffy; not crispy. When making the sauce, reserve 1/4 of it. Bake as instructed. When turning the wings over, brush the remaining sauce on. Finally, non-stick foil made them crisp the best so far. You can do parchment but they will not have the "crisp" factor..but they're still good!
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1 user found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Nov. 9, 2010
I always love to make this bread. It fills the house with a wonderful aroma. I do substitute one cup packed brown sugar in addition to 2 cups of white sugar. I bake two loaves in 8x4 in. pans. I also add an extra 1/3 to 1/2 cup of pureed pumpkin because we love that flavor. This has been requested by several coworkers and family, so I know it's well-loved. I'm taking 2 loaves into the work potluck tomorrow with some whipped cream cheese.
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0 users found this review helpful

Brown Sugar Cream Cheese Frosting

Reviewed: Sep. 6, 2010
Fantastic frosting! This is a nice texture- creamy and easy to spread. I think the vanilla and almond flavors shine through but the brown sugar doesn't as much. I may try using dark brown sugar next time. This tastes great on spice, pumpkin, or applesauce cake. I think this would make an interesting change of pace for a sugar cookie frosting as well or for banana bars. Great recipe! Definite keeper.
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3 users found this review helpful

Butterscotch Spice Cake

Reviewed: Sep. 4, 2010
We really loved this cake once I tweaked it. It's a basic recipe really. I poured in half the batter and added 2/3 cup butterscotch chips to it (so they wouldn't all end up on the bottom if I mixed them in before) then topped with the rest of the batter. You may have good results mixing them throughout; my batter seemed a little thin. I also made a butterscotch glaze for the top. I would also recommend trying a caramel or maple icing with this. It's great with the addition of chips and icing and goes well with coffee. The boyfriend liked it with the blend of spice and butterscotch. I could see that walnuts or pecans might be a nice addition. This cake also freezes well (well-wrapped) glaze and all. If I frosted it, I may wait to frost it after it had dethawed.
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2 users found this review helpful

Eggplant Parmesan II

Reviewed: Sep. 2, 2009
I love eggplant parm and this recipe is great! Like other reviewers, I also slice my eggplant 1/4" thin, sprinkle with sea salt (fine) and let drain in a colander for 1/2 hour to get rid of the bitter juices. I also use egg white only (you don't miss the yolks) and seasoned italian bread crumbs mixed with about 1/4 cup of shredded parmesan to coat. I typically toss crumbs, cheese, and eggplant in a sealed container or bag to coat. Today I ran out of parmesan so I subbed finely ground feta..still tastes great! Also, I bake these slices 7 mins. each side to get them nice and brown with a little crispiness. Taste like fried restaurant eggplant, but it's a lot healthier! LOOOVE This recipe!
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3 users found this review helpful

Raspberry Banana Bread

Reviewed: Oct. 9, 2008
This bread tastes excellent. I did add roughly about a 1/2 tsp. cinnamon (maybe less) and 1/4 tsp. nutmeg to the batter. I also broke the raspberries into halves so their slightly tangy flavor was evenly distributed. We liked the walnuts, but the recipe wouldn't suffer if you left them out. This will make it onto my Christmas cookie/pastry tray this year. It has a great balance of sweet and tangy flavors.
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22 users found this review helpful

Creole Pork Chops

Reviewed: Apr. 8, 2008
This is a great recipe. The pork chops do come out literally fork-tender but thoroughly cooked. I blended some cajun seasoning into the flour. I'm not always fond of pork, but this is just a great- tasting recipe. I never really thought about pork and tomatoes going together well until now.
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4 users found this review helpful

Thick Cut-Outs

Reviewed: Dec. 23, 2007
I'm going to give this five stars (really 4 1/2) although I did tweak the recipe just a bit. I noted the directions didn't tell you when to add the vanilla, but I added 1 1/2 tsp. vanilla and 1 tsp. almond extract to the wet ingredients before mixing in the dry..I'm sure most of you know to do this, but I thought that might mislead a unexperienced baker. These are perfectly soft and cut-out extremely well. They hold their shape nicely. Next time I think I may try all almond or all lemon extract. I frosted these with standard homemade buttercream frostings - one made w/ lemon and the other rum. Yummy!
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1 user found this review helpful

Soft Chocolate Cookies

Reviewed: Dec. 17, 2007
These are SO great! They bake up chocolaty and soft. We enjoyed adding butterscotch chips to a half of the batch and raspberry creme-filled chocolate chips to the other half. I will be making these again for the family to enjoy on Christmas Day.
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1 user found this review helpful

Soft Chocolate Chip Cookies II

Reviewed: Feb. 17, 2007
Let me first say that I have always HATED chocolate chip cookies...until this recipe. My boyfriend loves chocolate chip cookies and I wanted to make him some. I specifically wanted a soft cookie recipe and this is FABULOUS! They bake up nice and soft. We both dislike crunchiness in our cookies, so I bake them for 8 minutes (will vary depending on your oven). I also add a lil extra vanilla. The flavor isn't overly sweet and the texture isn't dry/hard. It has the right balance of chocolate too. To keep them from drying out, I add a slice of bread to each tin/cookie jar. Change the bread when it dries out. You will have perfectly soft cookies for days. Well...if you don't eat them all first!
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8 users found this review helpful

Pauline Werner's Beef Stew

Reviewed: Feb. 17, 2007
I have tried many different beef stew recipes recently and this is by far the best! It gives that authentic beef stew flavor. We LOVED it! I did add a pinch of ground thyme and @ 2 tsp. of worcestershire sauce for more authentic flavor. I also find it's easier to coat beef stew cubes with flour if you combine the beef cubes and flour in a sealed container and shake (rather than trying to "dredge" them in flour). This is definitely a keeper!
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7 users found this review helpful

Peanut Blossoms II

Reviewed: Jan. 2, 2007
This is a great recipe. It has a more peanutty flavor than most blossom recipes I've tried. I did substitute the new Kisses w/ peanut butter centers and they got rave reviews. Even if you accidentally let your kisses melt too much, the cookies will still taste great. :-) Too avoid the cookies drying out, put a slice of bread in the tin/cookie jar to give them moisture. Change the bread when it dries out.
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1 user found this review helpful

Brown Sugar Meatloaf

Reviewed: Sep. 1, 2006
I don't really like meatloaf and I hate ketchup. That being said, I thought this meatloaf was great! I was truly surprised that I liked it. I wanted to make this for my boyfriend as he likes meatloaf. I would definitely reduce the sugar. It was a bit too sweet for me. The ketchup/brown sugar layer came out jellied. Another option may be to add some chopped green peppers mixed in with the onion. The cooking time took longer with my oven too. Overall, it was fantastic. My boyfriend raved about it!
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Penne with Garlicky Broccolini

Reviewed: Jul. 9, 2005
This was excellent; although I halved the recipe as I prepared it for 2 people. Next time I will try it with a mix of turkey and regular bacon since it is really high in fat. I think I will sprinkle some chopped green onions on top at the end too. We love broccolini and this was a great, unique way to prepare it. (Make sure you use REAL parmesan...it's the best!)
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2 users found this review helpful

Cheese Squares

Reviewed: Sep. 4, 2004
I refrigerated my pieces, if there is a next time I make these, I'll freeze them instead. They were way too greasy compared to restaurant versions or the ones you buy at the store. We ended up throwing them away, just too greasy for us and the breading needed kick..maybe use italian bread crumbs instead.
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2 users found this review helpful

Cream Cheese Penguins

Reviewed: Sep. 4, 2004
Really great if you love olives! They were cute and tasty. I think I will rinse my black olives first next time to get rid of some of the briny taste.
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2 users found this review helpful

Chicken Breasts Stuffed with Crabmeat

Reviewed: Sep. 4, 2004
This did not turn out well for me at all. The chicken never cooked through, the outer portion turned black in the skillet and the inner portion was completely uncooked. I will be baking them next time & I think I will need to pound them thinner and try again. It would have had a good flavor if it had cooked!
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Hot Spiced Cider

Reviewed: Sep. 4, 2004
This had a GREAT taste, but completely blocked my coffee maker! I cleaned it 3 separate times and ended up having to throw away. I think the brown sugar carmelized from the heat in the filter basket. I am glad it was a cheap coffee maker!!! Don't know what I could have done differently.
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2 users found this review helpful

Bacon Water Chestnut Rolls

Reviewed: Jul. 31, 2002
Great!
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2 users found this review helpful

Broccoli Bites

Reviewed: Jul. 31, 2002
These were pretty good but the coating kept falling off and they were a bit too oily.
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10 users found this review helpful

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