Margar Recipe Reviews (Pg. 1) - Allrecipes.com (13523016)

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Chocolate Wave Zucchini Bread

Reviewed: Aug. 1, 2014
I'm gonna give this five stars even though I changed the recipe and it came out less than ideal. That was my own fault. This bread is REALLY YUMMY! Mine ended up very dense and sticky and did not rise much, but that was my fault. I used half whole wheat, half white flour, reduced the sugar a bit, used cinnamon applesauce instead of shortening, and flax eggs (I'm not vegan, I just didn't have any eggs, lol!) I also didn't have any chocolate chips, and I didn't feel like putting nuts in it because I wanted to take some to work and didn't know if people had allergies or maybe just didn't like nuts. I shredded one HUGE zucchini and had enough to double the recipe!! I should have let my flax eggs set up a little longer, and maybe used more baking powder. I also forgot to add the water! But it still was delicious. I also did not pour the batter in layers, I hap-hazardly alternated "bloppy" spoonfuls of each type in the pans til they were full. Anyway, I really don't think you can fail with this recipe. Your results might not be as perfect as the pictures, but how could this NOT be yummy, ya know? Try it!
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Oatmeal Peanut Butter Cookies

Reviewed: Jul. 26, 2014
Pretty good recipe! I didn't have shortening so I just used salted butter and did not add the salt called for in the recipe. Also used all whole wheat flour (that's just how I roll). I also suddenly realized I had no eggs (oops!) So I made a flax seed egg (google it- it's amazing!) and everything turned out ok! Cookies were a little flat but I'll attribute that to the whole wheat flour and lack of real egg. Still delicious. Thanks!
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Cajun Cabbage with Rice

Reviewed: Jul. 16, 2014
This is a nice change from a typical stuffed cabbage casserole, with the cajun touch. I used a 1/2 cup of frozen homemade recaito (a pureed Puerto Rican style sofrito cooking base) in place of the garlic, onion, and green pepper. I did add one chopped green pepper because I had it and it needed to be used. I'm pretty sure my casserole ended up with a much bolder flavor than the original recipe would have had, but it was really really yummy! Also, instead of the spices indicated, I used 3 teaspoons of a homemade creole seasoning blend I have in the pantry. I layered the cheese and cabbage on top because I didn't want a glob of cheese on top. I used brown rice and had to cook mine 15 min longer. Also, the sofrito added some extra liquid, plus I used lean beef and did not drain the pan so that helped make enough liquid for the brown rice and extra cook time. This was really good and I will definitely make it again!
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Five Ingredient Pasta Toss

Reviewed: Feb. 24, 2014
Great recipe. Makes a nice lunch, side, or dinner (just add some grilled chicken or fish). Used basil-infused olive oil and skipped the fresh basil. used garbanzo beans and rotini whole wheat pasta since I had them on hand. Sliced up some spanish and kalamata olives and grated fresh pecorino romano. YUM! SO ridiculously easy.
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Ham and Split Pea Soup Recipe - A Great Soup

Reviewed: Jan. 7, 2014
Oh my gosh! I need another stomach to hold all the soup I wish I could eat! I needed a split pea sou recipe that did not call for a ham hock or bone because I only had some ham frozen leftover... This is a great simple recipe that is so flexible. I had no bay leaves, and I prefer to use olive oil for sauteing... I also added two chopped carrots to the recipe. And just for kicks and giggles, I added about 3/4 cup pinot grigio in the last 30 minutes. It almost doesn't matter what you do to this recipe, as long as you have a pound of ham, a pound of peas, and some broth, you will be happy. If my stomach was not a finite vessel, I would have eaten the whole pot by now!
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Orzo with Kale

Reviewed: Dec. 30, 2013
I have been making this recipe for a few years now- I can't believe I am just now reviewing it! Thngs I have learned from trial and error: When made as written, my kale always burns. After 3 attempts and always having gross, burnt kale, I simply learned to trust my gut and experience (I should have known better) to cook the kale on a lower setting than called for, and only until it's at my desired doneness. This is usually a lot less cooking time. Also, I feel like the amount of lemon juice in this recipe is just a bit too much, so I reduce it by about half. This recipe yields A LOT. so much so, that it can be a whole meal if I use whole grain pasta. But as a side, I usually cut the recipe in half (but often keep the kale at a full bunch, or I double the kale if I'm making the full recipe). Play around with this one and find what works for you. It's not perfect as-written, but it's good enough that I keep coming back to it.
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Easy Chicken Gyro

Reviewed: Oct. 30, 2013
Delicious! I butterflied my chicken breasts and cooked on the Foreman grill. I used "sandwich Skinny" whole wheat thin buns and made this as chicken sandwiches. it was messy but good. The marinade itself is a good marinade to use on other ways. The cuke sauce was nice. Felt good to be able to make this and enjoy at home instead of the (unhealthy) hot mess you get at a restaurant or deli. Good recipe.
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Coconut Apple Avocado Salad

Reviewed: Oct. 29, 2013
WOW this is SO amazingly delicious! While reading the recipe,I was thinking there ought to be some more acid in it, such as lemon juice, then I saw many of the comments suggest it. So I added about 1/2 teaspoon or maybe less of lemon juice. I also saw how many people thought the honey was too much, and I'd like to make an assertion: The recipe doesn't say what type of flaked coconut to use, but I went with caution and used unsweetened organic coconut, and I think it is meant to be that way. I can't imagine how unbearably sweet this would be with sweetened shredded coconut. I ended up using about 2 Tablespoons of honey. I generally don't love avocado (I find it gross-to-"meh" most of the time), but this recipe changes everything. I have found a fantastic way to enjoy this once unexciting food!
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Red Garlic Mashed Potatoes

Reviewed: Oct. 29, 2013
I don't know WHY you would add sugar to this recipe. I omitted it and was glad. Also reduced the amount of butter by 25% and used fat free greek yogurt instead of half and half. Turned out just as magnificently delicious. TIP: The second time I made this recipe (Same changes as before), I doubled it, and also made a batch of this web site's Roasted Swiss Chard with Feta (except I used freshly grated parmesan instead of feta), and I mixed the two recipes together in a big bowl. Now my potatoes also have the delicious, chewy chard and sweet onions! Try it!
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Summer Radish Salad

Reviewed: Oct. 17, 2013
A very nice way to use the radishes I got in my CSA basket. I am not a huge fan of radishes, but my husband is. I was pleasantly surprised that I actually liked this. Hubby loved it, of course. We enjoyed it 2 days in a row tossed with salad greens and leftover cooked chicken for some very satisfying lunches. With just the 2 of us taking a few days to eat through this, it did get soggy and ugly in the fridge, but it still tasted yummy, and mixing it with the salad greens helped maintain the fresh crunchy texture. Will make again when I receive radishes in my CSA. Otherwise, I don't really go out of my way to buy radishes. Thanks for helping me find a way to enjoy them!
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Sweet Potato Chili

Reviewed: Oct. 17, 2013
UPDATE: I won 3rd place in a friends and family chili cook off with this one! Thank you to salt&light for posting this fabulous recipe. I have made it an unofficial rule (very strong advice, lol) that this be eaten with fat free Greek yogurt mixed in! It gives it a hearty creaminess that is guilt-free! Yum!!! This chili is so friggin' awesome! It's mostly like a "normal" chili, but the sweet potatoes and touch of cinnamon give it a little nudge into something magically perfect for Autumn. I didn't bother with stewed, chili-seasoned tomatoes, I just used regular old canned diced tomatoes and increased the seasonings (except cinnamon) a little. No problem. Used chicken broth instead of water. Also only cooked on high 3 hours before adding the meat. First time I made it, I used all beef. I have my second batch cooking now, using 3/4 turkey, 1/4 beef (what I have on-hand) and I quadrupled the recipe using 2 crock pots, because I am entering this recipe in a chili cook-off my friend is hosting on Sunday. I will come back with an update soon! I served this with fat free Greek yogurt (sour cream is a thing of the past- I can use ALL the Greek yogurt I want, with NO guilt! It tastes the same, try it!!) chopped scallions, oyster crackers, and shredded cheddar cheese. My husband and I thought we'd died and gone to heaven. We looked forward to eating the leftovers every day, 2 meals a day, for 3 days. I can't say enough good things about this. Try it!!!
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Roasted Swiss Chard with Feta

Reviewed: Oct. 16, 2013
YUMMMMMMMMMM! I got a bunch of chard from my CSA, and never having it before, I was at a loss as to what to do with it. Throwing it in a soup seemed lazy, cooking it with vinegar and bacon like many recipes call for just isn't my style, and I really wanted to let the chard shine for itself for my first encounter. This recipe was perfect! I used 2 small sweet onions, and a bit of freshly grated parmesan to supplement the feta, as I didn't quite have enough to make the recipe as written. I WISH I would have used less oil. This was way too greasy for me, but I will simply reduce the oil next time and I know it will still be delicious. My husband and I just gobbled this all up and I know I will enthusiastically purchase chard in the future to make this recipe as a side dish for future entrees. Joining a CSA has been the best decision I have ever made. I'm a chard fan!
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Photo by Margar

Lasagna Roll Ups

Reviewed: Oct. 9, 2013
A good, solid recipe to start from. I read that some thought this recipe lacked "zing" and judging from the ingredients, I can see why. I saute'd some onion, green pepper, and garlic to add to the cheese mixture, plus used some home-dried basil and oregano. Instead of tofu and spinach, I included some finely chopped broccoli florets. The instructions and cook-time were spot-on, so I felt confident in using this as a base, and adding my own touches for extra flavor. I used whole wheat lasagna noodles. One note: I originally tried using regular lasagna noodles, but they shredded into oblivion while boiling in the pot after only 5 minutes! I had to go back out to the store and buy new noodles! I figured the whole wheat would be heartier and more stable, and boy I was RIGHT! they are very reliable- try whole wheat noodles for this, as they stay strong during boiling and rolling (And they're healthier, duh!)!
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Photo by Margar

Baked Stuffed Winter Squash

Reviewed: Oct. 5, 2013
This is exactly the recipe I was looking for when I received 2 beautiful acorn squash from my CSA! As popular opinion suggested, I subbed stovetop stuffing for the breadcrumbs and thyme. I also used Turkey Italian sausage. Other than that, followed the recipe to a tee and it was fabulous! The only thing I would change next time (and there WILL be a next time!) is to use dried cranberries instead of raisins, because I was really wishing for a tangy pop, instead of a normal sweetness. Still, delicious! I HAD to take and upload a photo because (no offense) the ONE photo for this recipe did NOT do this recipe justice! (sorry, original photo-submitter!).
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Spaghetti Squash Casserole

Reviewed: Oct. 1, 2013
I like that this recipe is a strong deviation from the typical, boring, predictable combo of spaghetti squash + marinara sauce. I added garlic to the saute pan, since it was so often recommended in the comments, and you can pretty much never go wrong with garlic. Glad I added it. used a large onion instead of medium, and substituted fat free (guilt free!) greek yogurt for the sour cream. My basil was some that I dried in my pantry 2 weeks ago, so it was very flavorful, unlike the typical grass clippings in a jar from the store, and the basil flavor was great in this dish! For the topping, I tore up some rustic Italian bread, sprayed it lightly with olive oil spray, and sprinkled with a bit more basil, garlic powder and salt. Also, I used fresh grated parmesan cheese. I think using quality, fresh ingredients helped out. I give this 3 stars, because it's interesting and a good way to use spaghetti squash, but it's not a knock-out dish. I got a spaghetti squash in my CSA basket, so even though I'm not really enthused about the vegetable in general, this dish was an easy, interesting, and pretty tasty way to experience it. I won't go out of my way to make it again, but if I get another spaghetti squash in my CSA basket, I'd make it again.
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Vegetarian Kale Soup

Reviewed: Sep. 24, 2013
This recipe gets 5 stars simply for the versatility and forgiving nature. Substitute away, folks! I suddenly remembered I had a bunch of kale in my fridge from the CSA (darn "crisper" drawers, keeping my veggies out of sight/mind, lol!) The kale was pretty limp, so I figured chucking it into some soup was the way to go. I also had half a bag of baby carrots and half a bag of fresh green beans that needed to be used up so voila! I didn't have potatoes or any kind of beans on hand (besides the green beans) but everything tasted lovely anyway. I Used a 32oz container of chicken broth, plus 4 cups of water and some vegetable and chicken boullion to bring the liquid to 8 cups. Whatever, worked just fine. used a combo of herbs de provence and italian seasoning, so as not to have too much oregano flavoring. Used one huge tomato from the CSA instead of a can of diced. Also added a few splashes of louisiana hot sauce, not for heat, but because I thought it would add a nice dimension, and I'm glad I did it. It all came together so nicely. I really appreciated the texture and heartiness that the kale provided. It doesn't wilt down to mush like spinach would. Served with a rustic italian bread on the side, for sopping up broth. Awesome! I will make this again, and I'm sure no 2 batches will ever be the same. I am ok with that!
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Chicken Eggplant Stir-Fry

Reviewed: Sep. 19, 2013
Being fairly new to eggplant and having tried a few different and diverse ways of preparing it, I'm beginning to think I just do not care for eggplant. That said, I struggled with whether to give this 3 or 4 stars. I decided on 3, but I lean towards 3.5. I made this pretty much as written, minor changes included using coconut oil instead of canola, and adding some chopped scallion and red pepper flakes to the stir fry pan at the mushroom adding stage. I served it over skinny rice noodles, very good way to serve. I used crimini mushrooms (sometimes known as baby bella) and would definitely NOT suggest using white/button mushrooms, although I'm a very timid/reluctant mushroom eater. I actually enjoyed the crimini mushrooms in this recipe quite a bit! I say if you like eggplant, DO give this recipe a try, and if you don't like eggplant, perhaps omit it and use some other veggies such as carrots, peppers, bamboo shoots, snap peas, etc.
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Curry Kale and Potato Galette

Reviewed: Sep. 8, 2013
Delicious! A great way to use kale. I got a little sack of red potatoes in my CSA basket, and had bought a big bag of kale that say, too. I had a feeling kale and potatoes would be good together, so I looked for recipes using both.I reduced the amount of curry powder just a tad, and I'm glad I did. I meant to add cayenne pepper but forgot. I don't miss it even though I like spicy food. My only complaint is the amount of butter. I thought this was too fatty overall, and will adjust the butter and oil amounts in the future. Great recipe, thanks!
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Authentic Kicked-Up Syrian Hummus

Reviewed: Aug. 25, 2013
This is THE perfect hummus recipe! It lends itself to tweaking for personal taste, so I suggest starting with a bit less of the tahini and lemon juice than called for, and add from there to your taste preference. Personally, I don't like too much tahini in my hummus, so I cut back by several tablespoons. I peeled about half of the chick peas, but this isn't too important. The cumin makes the flavor, IMO. Don't skip it! CAUTION: There is no need to add extra calories by adding oil to thin out this dip! Just reserve some of the chick pea juice from the can and add it in to thin the dip. or use plain water.
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Photo by Margar

Summer Nights Eggplants

Reviewed: Aug. 21, 2013
As-written I can only see this as a 3 star recipe, but with some simple changes based partially on common sense, personal preference, and slightly on what I had handy, this versatile recipe is a keeper! What I did: I halved the recipe, using one eggplant. Instead of bread crumbs I used about a cup (cooked) of whole wheat cous cous (I accidentally made way too much cous cous, but I'll talk more about that in a sec...). I used WAY less oil than called for, maybe 4 tablespoons at most. I only had some shredded cheddar and some shredded parmesan cheese, so I mixed the cheddar into the filling, and used the parmesan on top, the last 5 minutes of cooking. I pre-roasted my eggplant halves (sprayed with olive oil spray) for about 15 minutes while sauteing the filler veggies, then filled th eggplants and baked it all for another 15 minutes, adding parm cheese in the last 5. Everything was perfectly moist, flavorful, and the skins were toothsome, but tender enough to cut and eat. Now what to do with all this extra cous cous I prepared? Luckily, there was about a cup and a half of veggie filling that just wouldn't fit into the shells (and I stacked and packed those suckers high!) so I mixed it all together, along with the leftovers of a balsamic vinegar swiss chard that I made as a side, but found the taste too strong. Voila! Instant lunch for the next day! My husband and I each got 2 meals from this and the leftover filling!
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