margareta Recipe Reviews (Pg. 1) - Allrecipes.com (18616622)

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Taco Salad I

Reviewed: Apr. 17, 2014
I combined the beef, beans, and taco seasoning with some chopped onions and a little water and brown that up. I used1/2 catalina and 1/2 thousand island dressing. To keep it from wilting, I had the lettuce on the cutting board, shredded cheddar cheese on the side, chopped up tomatoes in another bowl, and broken up Doritos in another bowl. Then I have a "mix" bowl handy and keep all ingredients separate..my family makes up their own individual taco salad in the mix bowl and transfers it to their plates. That way, when the meal is over and if there are left-overs I can store everything in separate containers and the chips and lettuce don't get soft.
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2 users found this review helpful

Italian Rib Eye

Reviewed: Dec. 3, 2013
We seasoned our ribeyes and grilled for 4 minutes a side....they came out perfect. Let them rest under foil for about 10 minutes before serving.
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0 users found this review helpful

Curried Quinoa

Reviewed: Jul. 21, 2013
This recipe makes at least 6 servings, not 2. The chile powder overwhelmed this dish. I hesitated to use it, but went against my better judgement and halved it......it was still too much. I doubled the curry because I love it, but the chile masked the flavor of the curry entirely. I won't be making this again.
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0 users found this review helpful

Simple Slow Cooker Pork Chops

Reviewed: Dec. 15, 2012
I followed this recipe except for omitting the second can of condensed golden mushroom soup. I used low sodium cream of mushroom soup and added carrots. I baked in a 350 degree oven for 3 hours. It was fantastic, not too salty and the pork was pull apart tender. I seasoned the pork chops with a hefty dose of pepper before adding the other ingredients, but didn't add any extra salt. Thanks for a good basic recipe Carrie.
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6 users found this review helpful

Easy Bake Fish

Reviewed: Mar. 4, 2012
I have made this for years, but I add bread crumbs and chopped pecans during the cooking. Also bake uncovered at 400 for about 15 minutes using salmon fillets. I just eyeball the honey/ Dijon amount, but keep it at a one to one ratio. Delish........
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4 users found this review helpful

Sue's Taco Salad

Reviewed: Jun. 28, 2011
I have made this recipe for years. I use 1000 Island salad dressing instead of the ranch and add about 1/2 cup salsa to the dressing. I also brown some onion with the ground beef. I have avocado and sour cream for added toppings. I find it better to assemble individually, because leftovers get soggy if you mix it all together.........and it's fun for people to do their own thing .
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8 users found this review helpful

Ginger Glazed Mahi Mahi

Reviewed: Oct. 4, 2010
This was very good. I didn't change a thing.
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1 user found this review helpful

Fabulous Wet Burritos

Reviewed: Sep. 8, 2009
I must have done something very wrong. I did not care for this. Everything went well until I topped with the enchilada sauce combo. Mine was bitter and hot-----no other flavor----and I used mild sauce no less. I always read the reviews before trying any of the recipes and was really excited about this one-----so many people love it.
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3 users found this review helpful

Chicken Satay

Reviewed: Jun. 26, 2008
This was a little too salty for my taste as written, also a little heavy on the lemon juice. I only used half of the soy and half of the lemon juice, doubled the peanut butter and added another T. of brown sugar. My family enjoyed it with the Thai style peanut sauce with honey. Thanks for the recipe.
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1 user found this review helpful

Apple Stuffed Chicken Breast

Reviewed: Sep. 8, 2007
I really like this recipe--with some changes. I use only chicken broth for the liquid, double the stuffing. I'm not super careful about getting all the stuffing inside the chicken roll-up--you really can't anyway. So when I'm thickening the sauce I have the rest of the stuffing in the pan also and pour over the breasts. They still taste delicious. Thanks for the great recipe.
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1 user found this review helpful

Yorkshire Pudding

Reviewed: Jul. 16, 2007
This was fantastic. I was looking for a recipe that compared to my mother's (she was from Coventry)----and this was as good as it gets. Thank you so much for a pudding that is light and puffy. I had always thought you had to chill the batter before putting it in the hot drippings, but I've been proved wrong. I did them in indivdual pans the way my mother used to do them ( I used 6 small loaf pans), and baked them for 25 minutes. Each pan took about 2 Tbls. fat and a tad less than 1/2 cup batter. Thank you for a great recipe. I've copied many recipes, but this is my first review---because I absolutely needed to let everyone know how great this is. Good job.
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53 users found this review helpful

Mansaka

Reviewed: Nov. 20, 2006
It was very good. My recipe called for 4 potatoes, thinly sliced---for the person who didn't have that info.
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1 user found this review helpful

Pork Chops with Apples, Onions, and Sweet Potatoes

Reviewed: Jul. 30, 2006
Sorry, but I thought the chops were too dry. I liked the flavor of the onion, apple, potato mix but the meat just wasn't that good. I might try it again with pork tenderloin, but not pork chops.
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1 user found this review helpful

Chicken a la Good

Reviewed: Jun. 15, 2006
This was very good. I didn't bother to flatten the breasts, just left them as is. I put the ham on top and added the chicken broth--cooked, covered for 30 minutes, then added the cheese and used bacon bits and broiled for about 2 minutes. They turned out great and didn't have the mess of pounding the chicken. I'll make it again.
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40 users found this review helpful

Stuffed Green Peppers I

Reviewed: Apr. 24, 2006
I've made a similar recipe for years, this was very good. The only change I made was to cook the green peppers in the microwave with a little water for about 6 minutes in a covered dish-the same dish I used to bake them, saves dishes and is easier. I didn't have tomato soup, so used Hunt's tomato sauce instead-turned out great. Thanks
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6 users found this review helpful

Pork Tenderloin with Creamy Herb Sauce

Reviewed: Mar. 30, 2006
Carrie, this was delicious. I didn't have carrots, so I used diced apple with onion and garlic. I also substituted Cream of Mushroom soup for the cream (diluted it with milk and added the boullion to it). It was very good. This is my first review after experimenting with a few recipes. Thanks for a good basic recipe.
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0 users found this review helpful

 
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