Margar Recipe Reviews (Pg. 2) - Allrecipes.com (13523016)

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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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Chicken Veggie Soup II

Reviewed: Mar. 4, 2013
I'm giving this recipe 4 stars, because it is a good, easy, forgiving, versatile, recipe, and I'll make it again. It doesn't get 5 stars (is soup ever really 5 stars? It's soup...), only because I didn't find it knock-yer-socks-off, it's just a good solid recipe. I didn't have cauliflower, so to make up bulk, I added some whole wheat rotini pasta. Used diced tomatoes instead of whole, a little extra broth because I tend to measure veggies with a heavy hand, and frozen spinach because that's all I had. Added some marjoram, oregano, parsley, and a few extra drop of hot sauce. Was going to make whole wheat dinner rolls but my yeast must have been bad or something. Made packaged garlic crescents instead. Next time, GOTTA have the rolls....
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Angela's Awesome Enchiladas

Reviewed: Jan. 15, 2013
Ok, so I made a couple of changes, mostly in punching up the flavor and saving time. I shredded up a rotisserie chicken, used white corn tortillas because I had some on hand, used low fat sour cream and soup, taco seasoned shredded cheese, and I threw in a can of black beans with jalapenos. It's in the oven now... *After Tasting* YUMMMMMM! It's 5 stars for me, maybe 4 if I had made it as written. Either way, a recipe worth trying!
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Lentil and Sausage Soup

Reviewed: Dec. 13, 2012
YUM! I made a few minor modifications, causing a less-than-perfect result, but still delicious. And I'm sure it would be perfectly tasty as-written too. I used Turkey sausage, not double, but maybe 30-50% more. I used diced fresh tomato instead of canned, added a chopped zucchini because I had extra laying around. I also cut the carrots into rounds and used 2 stalks of celery, and used Orzo pasta. I messed up a bit on when to add which veggies, and how long to simmer. I overdid the veggies, and a bit too much of the broth simmered off because I was paranoid that it was too watery so I simmered it for about 15 minutes without a lid. I shouldn't have done that- now it's a bit stew-like, but still tastes GREAT. I served it with Romano Cheese and a French baguette. PUT ROMANO CHEESE ON TOP! It adds a whole new, amazing dimension to the soup! I will make this again for sure!
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Crunchy Turkey Salad

Reviewed: Nov. 25, 2012
As written, I would give this recipe only 3 stars, because the ratios seem to be off. I started with the called-for amount of nuts, apples, and celery, but after I added the turkey, it looked like it was about to become an apple, celery, and nut salad with a sprinkle of turkey. So I decided to deviate even more. Good thing this recipe is very versatile. When all was said and done, my recipe was as follows: 2 1/2 cups turkey (dark and white), 2 stalks celery, one granny smith apple, 3/4 cup of dried cranberries, 1/2 cup sliced almonds (don't like walnuts as much), 1/2 cup each of plain yogurt and lite mayo (didn't have sour cream or regular mayo), 1/2 T dried parsley, a little over 1 T each of honey, dijon mustard, and lemon juice, and salt & pepper by eyeballing. It turned out very yummy, with the nice delicate crunch of the sliced almonds. Done my way, I give it 4 stars. Not 5 just because it wasn't AMAZING or out of the ordinary, but very good. The overall combination of flavors and textures is appealing to my tastes, so I appreciate the recipe to use as a guideline.
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Mediterranean Puff Pastry Chicken

Reviewed: Nov. 18, 2012
Wow! Make this now! I had the idea of combining chicken, spinach, and feta cheese somehow, so I did a search by ingredients, and found this gem! I made some minor adjustments- I happened to have a jar of sundried tomato pesto in my pantry, so I skipped the tomatoes and just used the pesto. I also herbed my own feta by combining a bunch of dried herbs (herbs de provence, parsley, chives, oregano), olive oil, and salt & pepper into a tub of plain feta crumbes. I also took the advice that 2 chicken breasts made for 2 HUGE servings, so I diced up my 2 boobs and quartered the puff pastry sheet to make 4 servings. Having never worked with puff pastry before, I didn't realize how thin and large you could roll it, but this stuff is amazing! I brushed on an egg wash for color and crisp. I didn't change bake time or temp, and they came out perfectly! Served it with a bag of frozen veggies in a balsamic butter sauce, and dinner rolls with the leftover pesto. My husband and I though we'd died and gone to heaven!!!!
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Photo by Margar

Eileen's Spicy Gingerbread Men

Reviewed: Sep. 20, 2012
Took these to Thanksgiving last year and everyone raved! I followed the suggestion to double the spices except for the cloves, and added a dash of cayenne pepper (people seemed intrigued when I told them that was the secret!). I cut them out into leaf shapes and iced them with Royal Icing I recipe from this site, and dusted them with gold cake shimmer. Everyone loved them, both the taste and presentation. This will be my go-to gingerbread recipe, hands-down!! UPDATE: These cookies have won me an award at a cookie exchange! I give the credit to Eileen and shared the link to this recipe. Thank you!
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Vidalia Onion Pie

Reviewed: Sep. 20, 2012
Made as-written I give this 3 stars. I had higher hopes for it. I carmelized my onions and used a little more than called for. Not bad, but too eggy and "gloopy" for me. I made it better the second time by turning it into a sort of pierogie pie. I added mashed potato flakes, some milk, and shredded cheddar cheese.
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Chicken Salad

Reviewed: Sep. 20, 2012
A good, solid recipe! I didn't have grapes so I used some chopped apples and raisins. Also used turkey bacon instead of regular bacon. Yum!
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Amazing Whole Wheat Pizza Crust

Reviewed: Sep. 20, 2012
I used all whole wheat flour, and was not too happy with the result. too dense and chewey for me. I will try it once more as-written, and see if I change my mind. It was an easy recipe, though. Thanks.
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Whole Grain Breakfast Cookies

Reviewed: Sep. 20, 2012
I am in love! Now there will never be an excuse to skip breakfast. When it's this delicious and so easy to grab on the go, who'd want to? DO follow the popular advice to press these down after they come out of the oven, for a chewy texture that does not crumble!! I love the versatility of the recipe. I used almonds as my ground nuts, and tahini as my nut butter. I happened to have some tahini in my pantry that needed to be used up, so I saved $ not having to buy some expensive "alternative" nut butter (some say they used peanut butter, but I'm not a big PB fan). As far as drastic changes, the only different thing I did was replace all of the oil with applesauce. There is NO need for ANY oil in these cookies. I also did not have any brown sugar, so I used white sugar and a little molasses. You could make this recipe a million different ways and they'd all be delicious! Use any nut, any nut butter, any dried fruit, use different chips/morsels (white, peanut butter, butterscotch, etc!) THANK YOU IRISMAC!!
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Delicious Egg Salad for Sandwiches

Reviewed: Sep. 20, 2012
This is a great recipe that is perfect as-is, but also lends itself well to tweaking. I used light mayo instead of regular, and dijon mustard instead of yellow. I also added some chopped celery, ground coriander, dill weed, caraway seed, and a small splash of worchestershire sauce. YUM!!
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Vegan Red Lentil Soup

Reviewed: Oct. 10, 2011
I made this exactly per the recipe except I used sweet potatoes instead of squash (not a huge butternut squash fan), and added a little chopped carrot just to use up what was in the fridge. Delicious!!! We're not even vegan at my house, we just like to try making tasty-sounding things, and this was definitely tasty. The combination of sweet, spicy, toasty, and creamy is just delightful. My local chain grocer was out of fenugreek seeds, but I found them at a little middle eastern grocery store down the street for a GREAT price. My husband was raving about the smell the whole time this was simmering. I had to simmer it about 15 minutes longer than called for, but it turned out great. I sauteed the carrots with the onions and the consistency was perfect at the end. I wish I hadn't lost my immersion blender years ago in a move, because I imagine this would be good blended up a little, but I wasn't about to go through the trouble of dragging out my regular blender. It was perfect as-is anyway!
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Spicy Garlic Lime Chicken

Reviewed: Sep. 2, 2011
This is a good solid recipe. Quick, easy, and tasty results. I'm giving it 4 stars because it's not mind-blowingly amazing, but definitely a keeper in my recipe rotation. I used some dried cilantro instead of thyme because I was out. I nearly doubled the cayenne pepper because we love spice in my house! I also used 1/2 lime, 1/2 lemon juice because I ran out of lime juice. I doubled the spices as suggested, because I cut up my chicken breasts (more surface area to cover = more spices needed). I also added some broth at the end to get the brown bits up and whisked in a little corn starch to make a sauce. It was quick, tasty and satisfying. Will make again.
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Ground Beef N Rice Pie

Reviewed: Jun. 7, 2011
4 stars for the concept. It's an adaptable recipe. Here's what I did: I used 3/4 of a package of taco seasoned ground turkey (packaged similar to a roll of sausage). I only had a small can of tomato sauce so supplemented with spaghetti sauce in the crust. For the filling I used a can of diced tomatoes, undrained (since I didn't have enough tomato sauce) and some frozen corn. Also chopped up some canned jalapenos for spice. I used brown rice cooked in a rice cooker. Over all, not bad, but I wish I would have baked the "crust" before adding the filling, because it was not very pie-like, more just mushy. Not bad. A good way to use up pantry and freezer items.
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Slow Cooker Carnitas

Reviewed: Jun. 1, 2011
I give this recipe 5 stars, but with the common modifications suggested in the comments. This might only be a 3 or 4 star recipe as-written. I triple the spices except only double cinnamon, and use original amount of salt. I always use a bone-in pork shoulder because it goes on sale for a great price at my local grocery quite often, so I tend to stock up. I just cut the roast into 3 chucks, follow recipe, and then remove the bone after it's cooked. I've made this recipe about 4 or 5 times and it's always good, but watch the salt! You may want to omit it completely if your chicken broth is not reduced-sodium.
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Actually Delicious Turkey Burgers

Reviewed: Apr. 18, 2011
As written, this recipe would probably only get 3 stars from me. I did what many suggested and added worchestershire and soy sauce, and increased the breadcrumbs a little. I also used the whole egg, not just the whites. I put a little flour on my patties and cooked them on the george foreman grill. served with potato wedges from the oven. Yummy!
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Company Couscous

Reviewed: Apr. 14, 2011
So good! I'm not sure how much a "dash" of balsamic vinegar is, but whatever I did (I'd call it a "glug") was fine. You really can't screw it up. I did not even bake this- I simply added the cooked veggies and broth (instead of water) to the couscous, stirred it, and covered it for 10 minutes. I also used dry basil instead of fresh, and orange pepper instead of red (store was out of red). This came out so delicious. I don't usually like tomatoes, but they were perfect in this recipe!
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Crab Bites

Reviewed: Apr. 14, 2011
These are delicious! I served them with a side of the "Company Couscous" recipe from AR (weird combination, I know). As everyone has said, only use one block of cream cheese (that has to be a typo, saying to use 2!!). I also added a small can of chopped artichoke hearts. I did bake these for about 20 minutes, because I wanted a warm appetizer, but it would have been yummy cold, too. I used zesty shrimp sauce mixed with a bit of sriracha hot sauce because we like it spicy! Great recipe, hot or cold. Almost impossible to screw up!
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