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

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Oven-Fried Pork Chops

Reviewed: Jul. 21, 2009
I used crushed ranch-seasoned croutons for my breading, and it tasted delicious. A very good recipe.
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Tuna Salad Muffins

Reviewed: May 4, 2010
This is a great concept, and a good basic recipe to fiddle with. I did not use olives, instead I used some finely diced green pepper and celery. I also added about 1/4 cup parmesan cheese. I also used whole wheat flour. They came out really good. I can't help but think that there's SOMETHING missing, I just can't put my finger on it. I'll definitely make these again, and play around with the recipe more. EDIT: I have now made these several times, tweaking it in various ways. Here is my favorite variation: Make according to recipe except: Use whole wheat flour, and toss in 1/3 cup of parmesan cheese. For special effect, in the last 10 minutes of baking, sprinkle on some shredded cheddar cheese and paprika! I love these muffins!
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Spicy Sweet Potato Chips

Reviewed: Dec. 3, 2010
This recipe is SO simple I can remember it by heart. I love that it is fast, too. I hate waiting 30+ minutes for other oven fries recipes. I happen to always keep REAL pure maple syrup in the house.I wouldn't try this with "fake" syrup, but I suppose it would still taste ok. The combination of spicy and sweet is perfect!
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Easy Curry Couscous

Reviewed: Mar. 24, 2011
This recipe is FAST, EASY, and DELICIOUS! My fiance and I could not stop eating it! I served it with roasted chicken. I cut up the leftover chicken and just mixed it in the couscous for the next-day leftovers. Here are the small modifications I made- I did not have cilantro or almonds so I omitted them. Also omitted the salt since I used regular chicken broth from a box. Then I simply added some frozen peas, a little cumin, and some ground red pepper. DO NOT omit the raisins! You may THINK you don't like raisins, but I DARE you to challenge your taste buds!
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Chicken with Curry Dill Sauce

Reviewed: Apr. 14, 2011
I don't really know why this recipe is so highly rated. The dill/curry/mayo combination was delicious... until I added it to the milk mixture, upon which the flavors instantly disappeared into the milky, floury blandness. I doubled the curry and increased the dill by 50%. The only other thing I did differently was use legs and thighs instead of breasts, because that's what I had. The problem was the sauce- too buttery and bland! If I make this again, I might add lemon juice to retain the tangy zip I so liked before mixing the sauce. I would also use a whole teaspoon of curry and double the dill. The person who suggested baking this in the same pan the chicken is browned in is a genius! I got to try out my big, all-stainless steel pan that I got for Christmas! Made it so much easier to make and clean. 04/16/2011 UPDATE: I made this again, this time using cut-up boneless skinless breasts, and I used 1 and a half tsp of dill and 1 and a half tsp of curry. I also added about 2 tsp of lemon juice to retain the zip of the mayo. turned out much better, but of course, the recipe is almost totally different from the original. Served this over white rice. Was good, but still not spectacular. I would only make this gain in a pinch, since there are few ingredients and it's easy.
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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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