magyar_girl Recipe Reviews (Pg. 1) - Allrecipes.com (13794129)

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Cabbage Balushka or Cabbage and Noodles

Reviewed: Sep. 11, 2013
In my Hungarian grandmother's version, there might even be more butter! However, I use less than she did - and I use part bacon grease. Hard to go wrong, that way! I agree with others: it's better if the cabbage is cooked for longer; it's softer and sweeter and gains a better flavor. The real trick, I think, is adding more pepper than you might think to. As a general rule, I don't use black pepper - the smell turns me off - but with this, give some liberal shakes. Not enough to make it spicy, but enough to give it flavor. Use a little more salt that you'd think to, too - delicious and inexpensive! I added a few mushrooms because I had them, and a little bacon. Even the three-year-old asked for more!
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Easy Lima Beans

Reviewed: Sep. 8, 2013
As they are, they're a little bland. They are, however, nothing like the mealy, unpleasant limas I remember from my childhood, so that was a pleasant surprise. I took Pomona's suggestions and added some green Tabasco and a little crumbled bacon to the finished product. Then, this was terrific - even my three year old scarfed hers down!
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Aunt Millie's Broccoli Casserole

Reviewed: Mar. 18, 2013
It would be unbearably salty as written; I added sprinkle of salt, and I wish I hadn't added any. That aside, the recipe is good - using fresh broccoli makes the texture much better than it would be with frozen.
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Urban Legend Chocolate Chip Cookies

Reviewed: Jan. 21, 2013
The processed oats add an unexpected but wholly pleasant texture, and the grated (or, in my case, processed with the oats) milk chocolate adds an unexpected bit of extra flavor, too. These cookies are a step above the ordinary and worth the time. I subbed in 1/2 cup of pecans for 1/2 cup of the oats, since I was short, and processed those until crumbly as well, and I used half whole wheat flour. These cookies are terrific! I gave some away, and my friend said, "What are these made of - heaven?" I might stop short of that, but they are crispy and chewy and lovely. Do take them out perhaps before you think you should: mine were great but crispier than I'd like. I'll watch more closely next time, because there surely will be a next time. And a time after that, and a time after that...
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Hot and Sour Chinese Eggplant

Reviewed: Oct. 27, 2012
We really liked this a lot. I added some extra veggies and upped the sauce, and it was still terrific. I did, however, leave out the extra salt, and that's why I gave this four stars: since you're salting your eggplant (and some stays behind), and since there's soy sauce, two teaspoons of salt is overkill. The soy sauce/vinegar/sugar combo is interesting and complex enough that that much salt really isn't needed. Try it without, or with less, salt. You can always add more, but you can't remove it!
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Kofta Kebabs

Reviewed: May 16, 2012
We tried two versions of Kofta Kebabs (both as meatballs baked in the oven - at 350, then cranked up to crisp a bit; put them on a cookie rack above a baking dish so they didn't just sit in their own grease), and this one was the favorite! The amount of cinnamon is correct (or at least delicious) as written, although some reviewers were put off by the quantity. These meatballs are a good mix of exotic and savory. I used beef and mixed it all together with my hands to really get the spices worked in. Lots of compliments - wish I'd made more!
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4 users found this review helpful

Pumpkin Chocolate Chip Cookies III

Reviewed: Feb. 27, 2012
These were delicious! A friend who doesn't eat many sweets managed to scarf down three of them - and then say that the only thing stopping him from eating more was that he was so full. My changes were minor: I used all whole wheat flour (the pastry kind), I used olive oil instead of vegetable, I used part white and part brown sugar, and I used a little less cinnamon and added some allspice and nutmeg to make up the difference. I used fewer chips, some dark and some milk, due to my own preference. (So maybe that sounds like a lot of changes, but they didn't seem that big at the time!) Like others, I flattened them a bit before baking, and I took them out when they looked set but not browned. They were perfect fluffy cookies bursting with bits of chocolate (but not too many!) with a lovely color. I didn't add food coloring because most are artificial, and why ruin a good cookie with something fake? Try these - they're delicious!
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Pastetnik Potatoes

Reviewed: Nov. 2, 2010
The reviews were good, and I decided on a whim to make this. Halfway through, I panicked: did all family members review this? How could something this simple be that good? Well, when it was done, I didn't have to wonder anymore. This IS delicious! It's warm and cool, creamy and crispy, all at the same time. While I added a dash of garlic powder and a couple of shakes of dried chives to the sauce, using less yogurt and mayo than it called for, this recipe would be good (if overly saucy) as is. My only suggestion: eat it right away or let the sauce come to room temperature before mixing in with the potatoes. Otherwise, the potatoes cool to lukewarm and lose their delicious oven crispiness. It's simple and tasty - try it today!
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7 users found this review helpful

Chicken and Pumpkin Lasagna

Reviewed: Oct. 28, 2010
This was completely delicious. To be fair, I made some changes - I used alfredo instead of red sauce, and I added zucchini and diced tomatoes between the layers. The flavors melded nicely, and it was warm and satisfying, a good mix of savory flavors plus enough veggies to feel good about it being a one-dish meal. Yummy!
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Sugar Coated Pecans

Reviewed: Mar. 17, 2010
I followed others' suggestions, using two egg whites, extra cinnamon, and a mix of vanilla and water - and doing it all in my mixing bowl for less mess. I used a little more than a pound of pecans. This time (because they were so delicious, this is a more-than-one-time affair!), on top of all of the above changes, I grated some orange peel into the egg whites. I love it! It's a subtle addition, to be sure - not as punchy as vanilla - but it makes the scent as it wafts out of your oven even better, and it adds another layer of flavor to the pecans. Try it - you won't be disappointed!
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5 users found this review helpful

Sour Cream Waffles

Reviewed: Jan. 1, 2010
These were delicious! My husband said, "Waffles didn't really sound good to me, but these are great!" then proceeded to eat two of them. :) Changes: I A) used maple yogurt instead of plain to punch up the flavor - yum!, B) added a tsp. of vanilla, C) substituted half whole wheat flour, and D) added about a tsp. of cinnamon sugar. I'll absolutely make these again. These were a great way to welcome in the new year. Happy 2010!
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Spaghetti Squash Dip

Reviewed: Sep. 26, 2009
I made this for a party, one with fancy girly drinks, and the dip was what they talked about. One of my friends said she was thinking about it the other day, six months later, and wishing she knew how to make it. You won't mistake it for spinach-artichoke dip, but it is delicious in its own right!
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Magic Cookie Bars II

Reviewed: Jan. 24, 2009
I just baked these - almost as instructed, with a few more graham crackers as some suggested - and they smell terrific. We'll see how they go over tonight! Update: I must have done something wrong because they didn't stick together. *sigh*
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Mock Coconut Pie (Spaghetti Squash Pie)

Reviewed: Sep. 28, 2008
Sounds strange, tastes terrific, especially warm - a little like chess pie. I've found that the full recipe doesn't fit in my store-bought pie crusts, but maybe it's worked for others. Last time I used 2/3 of the filling recipe and added a bit extra spaghetti squash, and that left less waste. Still completely delicious! Give it a try!
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