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

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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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8 users found this review helpful

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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7 users found this review helpful

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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6 users found this review helpful

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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5 users found this review helpful

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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5 users found this review helpful

Hunnybunch's Special Apple Muffins

Reviewed: Oct. 1, 2014
I try not to be one of those people who changes a recipe, then rates it, but when it comes to baking, I can't help but try to "healthify" it as much as I can, using simple substitutions. I feel this recipe as-written, is fantastic, reliable, and versatile, therefore I give it 4 stars. My healthified substitutions: 1 cup white flour and 1 cup whole wheat flour 1/2 cup brown sugar, only 1/4 cup of white sugar 1/4 cup coconut oil, and 1/2 cup organic unsweet applesauce instead of veg oil. Pecans instead of walnuts because that's what I had. THEN I WENT AND UN-HEALTHIFIED IT! YAY! I made a streusel topping out of crushed biscoff cookies from the Tastebook.com post: "Biscoff Banana Bread with Biscoff Cookie Streusel" And I drizzled it with some melted caramels... These things are so moist! I probably could have let them bake another couple minutes (I did about 23) but still tasty!
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4 users found this review helpful

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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4 users found this review helpful

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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4 users found this review helpful

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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4 users found this review helpful

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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3 users found this review helpful
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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3 users found this review helpful

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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3 users found this review helpful

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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3 users found this review helpful

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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3 users found this review helpful

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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3 users found this review helpful

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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2 users found this review helpful

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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2 users found this review helpful
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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2 users found this review helpful

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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2 users found this review helpful

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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2 users found this review helpful

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