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

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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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