MAGBOR Recipe Reviews (Pg. 1) - Allrecipes.com (18187101)

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Vietnamese Fresh Spring Rolls

Reviewed: Mar. 27, 2009
these are delicious and light! what a great appetizer, as good as any i have had in the restaurants. we added carrots, bean sprouts and cucumber, sliced thin and served them with cucumber relish (from foodnetwork.com recipe for chicken satay with spicy peanut sauce and cucumber relish) yum!
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2 users found this review helpful

French Silk Chocolate Pie I

Reviewed: Mar. 21, 2008
this is delicious. everyone loved it! you really have to whip the mixture for 5 minutes after each egg, so a stand mixer is a MUST for this recipe (especially when you double the filling to make a nice thick pie, or perhaps i am not patient enough to whip the mixture for 20 minutes by hand) after it is whipped for 20 minutes, the sugar is no longer grainy, just nice and smooth. loved it! thanks.
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1 user found this review helpful

Baked Teriyaki Chicken

Reviewed: Mar. 21, 2008
this was really yummy! the sauce is the best teriyaki, so much more than store bought. we used the extra teriyaki glaze and dizzled it over the chicken before serving, and over fried rice we made for an accompaniment. wonderful!
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1 user found this review helpful

Shrimp Bisque II

Reviewed: Feb. 23, 2008
this was delicious! it does take a bit of time to prepare but it is worth it. i actually doubled the amount of shrimp and put half into the simmering mixture in step two (in place of omitting the shrimp shells) that way after the whole mixture simmered for 45 minutes, i could throw it all into a blender without having to pick out shrimp shells. the extra shrimp adds a lot of flavor and bulk. after pureeing it in the blender i put it in the fridge overnight, and reheated it the next day. After reheating it,i then added in the cream, spices, and more shrimp. wonderful! dinner party of 12 and everyone loved it!
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10 users found this review helpful

Busy Night Turkey Taco Soup with Avocado Cream

Reviewed: Feb. 23, 2008
love this recipe! make it for a dinner party of 12 and it was a huge hit! i tripled the recipe and used black beans instead of chili beans, i also added some fresh squeezed lime and taco seasoning and set out hot sauces on the side for those who wanted extra heat in their soup. i had bowls of guacamole, tortilla chips, and sour cream and everyone added what they liked. this recipe is so simple. it tasted great that day and the next day and since i had some left, i froze some and it reheated beautifully just like on the day i made it. i am making it again today because my teenage son keeps asking for it! thanks so much!
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16 users found this review helpful

Coconut Shrimp I

Reviewed: May 28, 2007
these were great. our teenage son and his two friends made these for dinner last night and they were as good as any we have had at restaurants!
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3 users found this review helpful

Rhubarb Strawberry Crunch

Reviewed: May 22, 2007
this crunch is fantastic! the perfect blend of sweet and tart. i added 4-5 cups of both strawberries and rhubarb with all the other ingredients as listed, for a fuller pan, and it was perfect. topped it with vanilla ice cream. yummmmmm!
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1 user found this review helpful

Shrimp Scampi Bake

Reviewed: Apr. 15, 2007
this recipe is delicious! made this for friends and everybody raved. i did cut the butter in half and used 1/2 cup of white wine, i also threw in some fresh chives and a 1/2 tsp of old bay seasoning. awesome and easy!
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1 user found this review helpful

Garlic Prime Rib

Reviewed: Feb. 7, 2007
this is a wonderful recipe. i took the advice of others and stuffed whole cloves of garlic into the meat through small slits i made in the meat. everyone loved the flavor, and the real garlic lovers could not get enough of the cloves! i added 1 1/2 garlic bulbs into my 13 lb prime rib. awesome! taking the meat out of the fridge and letting come to room temperature before roasting is imperative (1-2 hours). using a meat thermometer while it roasts is the key to easily monitor when the roast has reached the doneness you desire. we like 130 for med rare, tented it with foil and it came up to 140 in the center after 20-30 min. with a 13 lb roast the cooking time was 20 min at 500, then 2 1/4 hours at 325. enjoy!
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10 users found this review helpful

Grandma's Lemon Meringue Pie

Reviewed: Dec. 23, 2006
this is the best lemon meringue pie i have ever had. it is a little time consuming, but well worth the effort! the only change i made was increaing to 4 tablespoons of cornstarch instead of 3 tablespoons, but kept everything else the same. my pie did not thicken enough with only 3 tablespoons of cornstarch. one important key i learned for lemon meringue pie is to let is cool at room temperature for about 2 hours then lightly cover and refrigerate. this pie tastes so fresh, it is the perfect combination of tart and sweet.
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5 users found this review helpful

Pecan Pie III

Reviewed: Dec. 23, 2006
i will never need another pecan pie recipe! this one is perfect. the only change i made was increasing to 1 1/2 cups pecan.
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0 users found this review helpful

Delicata Creamy Squash Soup

Reviewed: Oct. 21, 2006
this is a wonderful fall soup! i used buttercup squash, because that is what i had on hand. roasting the squash gives the soup a nutty, full bodied flavor. i had to roast the squash for about a full hour because the buttercup are larger than delacata, of course. i adjusted the ratio of broth and cream slightly based on my amount of squash. 2 buttercup squash, 2 cups broth, and 1 cup cream. it turned out perfect. pureeing the soup at the end makes it so frothy and light tasting. it was a huge hit with our dinner guests! add a couple little sprigs of fresh chives on top when serving for an elegant presentation. will definitely make this again. it was so simple and delicious!
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43 users found this review helpful

Chocolate Chip Bars

Reviewed: Jul. 13, 2006
These bars are awesome! And if you are like me and like the cookie DOUGH even more the the finished product, this is the recipe for you! my daughter and i could have eaten the whole bowl of dough and never made a single bar (we didn't, of course LOL!) it was so creamy and smooth. the only change I made was using butter rather than shortening, and I too used half white and half brown sugar. Yum!!! and so easy!
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1 user found this review helpful

Indian Tandoori Chicken

Reviewed: Feb. 2, 2006
this was great! marinating is the key, i marinated for over 24 hours and then grilled the chicken. it was tender and juicy. served it with the indian style basmati rice on this website. perfect.
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6 users found this review helpful

Indian Style Basmati Rice

Reviewed: Feb. 2, 2006
this was just what we needed for our indian food fix! i spent some extra time sauteing the rice after it was soaked to toast it to a light golden color, it really brought out the rich flavor of the basmati. i doubled the onions (personal preference) and threw in 1/2 cup frozen (but thawed) mixed vegetables for color and added texture. served this with the indian tandoori chicken on this website. it was fabulous!
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39 users found this review helpful

Honey Baked Apples

Reviewed: Feb. 2, 2006
so simple and so delicious. my teenagers just love these! i add 1 teaspoon of vanilla to the water mixture and sprinkle each apple with a dash of cinnamon. we top them with whipped cream.
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28 users found this review helpful

Corned Beef Hash Cakes

Reviewed: May 20, 2005
my husband loves corn beef hash and this one is a keeper! definitely add the egg to keep the cakes from falling apart. wonderful flavor and simple to prepare.
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16 users found this review helpful

Classic Hollandaise Sauce

Reviewed: May 1, 2005
this was simple and delicious. i omitted the listed amounts of salt and pepper and just added it to taste. it turned out perfect. make sure you whisk continuously over low heat, mine only took about three minutes to thicken, not eight.
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2 users found this review helpful

Turducken

Reviewed: May 1, 2005
we made this recipe at christmas at the request of our teenage sons. it was a huge hit! i left the birds just barely frozen when i started, it was easier to debone them. i only removed the main cavity bones from all the birds and left the legs and wing bones in place, it was so much easier and turned out fine. make sure you have an extra set of hands after stuffing the birds to pull them all together and put them in the roasting pan. our teenagers have already asked to have this one made again.
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45 users found this review helpful

 
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