Megamuffin Recipe Reviews (Pg. 1) - Allrecipes.com (19074025)

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German Potato Pancakes

Reviewed: Apr. 19, 2014
Cooked these up tonight to try something new and scrape together a dinner with limited pantry ingredients. I should say I've never cooked, or eaten, anything like this before and I found the whole process really messy and time-consuming. But that could be my inexperience and the fact that all I had was a cheese grater to shred the potatoes. Took forever and it made way more than I was expecting, but the results far surpassed my expectations. I followed the recipe exactly but for adding minced garlic and chives to the batter and the little pancakes fried up great and were tasty enough to be good on their own. Served with steamed vegetables and cottage cheese they made a great meal in a pinch.
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Spicy Tuna Fish Cakes

Reviewed: Apr. 17, 2014
I'm always looking for easy and nutritious lunch ideas that will feed me and my one-year old and this was perfect. Made it essentially as written and they turned out really good and held together fine throughout the entire process. I did drain the tuna really well and let the potato "steam dry" like the recipe says. Don't omit the potato because you'll miss out on what I think makes this recipe special. Without the potato you're just making regular old fish cakes. The potato mellows out the fish taste while leaving the cakes meaty, moist, and quite filling. I had mine on a bed of lettuce with homemade tartar sauce, and my one-year old had an entire cake himself. Next time I'll be a little less shy with the seasonings. Great recipe!
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Grape and Feta Salad

Reviewed: Apr. 9, 2014
Just made a single serve portion of this salad for lunch because I had most of the ingredients on hand. I used a homemade Greek/Italian vinaigrette and I wished that my dressing had been a bit sweeter - like a good balsamic or even fruity vinaigrette would probably be really good with this. I didn't have broccoli, radishes, or tomatoes in mine but subbed in cucumbers because that's what I had. Be sure to TOAST your nuts - makes a huge difference. Also, do yourself a favor and forego the iceberg lettuce; it's not nearly as nutritious as other darker, leafier varieties! I used red leaf lettuce and spinach. It was still a pretty tasty salad, but a sweeter dressing (and maybe even a few dried cranberries) would really put it over the top!
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Homemade Maple Syrup

Reviewed: Mar. 29, 2014
We make this all the time in our house now. Once you have this stuff, you won't go back to that store-bought thick brown glue. I can't believe some reviewers were actually disappointed that it didn't taste like store-bought. This is way better and probably much healthier for you. The recipe is so simple, we all have it memorized. You can control how thick your syrup is by how long you simmer on the stove - cook longer for a thicker syrup. BUT be aware that a thicker syrup will also become more crystalized after a few days. We usually go for thinner so we lose less of our syrup to rock candy. We increase the recipe by 50% and add a dash of both maple and vanilla at the end. I also add a dash or two of salt at the beginning; seems to give it more depth.
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The Ultimate Macaroni, Cheese and Peas

Reviewed: Sep. 20, 2013
Great idea! We also used frozen peas. It was so good, I don't know if I'll be able to go back to macaroni and cheese without peas...
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Tuna Fish Pea Salad

Reviewed: Sep. 16, 2013
Yummy! I have been trying to like tuna salad for a long time and this recipe just might be the key! I don't even buy canned peas, so I used frozen and just eyeballed the proportions. Mine had a lot of peas in it - like the picture. Also threw in some real bacon bits that I had on hand and plenty of onion and garlic powder. I was surprised how much I enjoyed this, especially on whole grain toast. Thanks for the tuna salad breakthrough!
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Honey-Lime Enchiladas

Reviewed: Sep. 5, 2013
Given that my husband and I don't typically like enchiladas, this recipe gets 5 stars for producing something we both genuinely enjoyed! However, I don't get the point of cooking chicken separately and then marinating it - I used my slow cooker to cook my chicken breasts IN the marinade and it turned out great. Only took about three hours on HIGH and the chicken was falling apart on its own and saturated in flavor. There was still some honey/lime juice left in the slow cooker to add to the enchilada sauce. I also put a dollop of sour cream in both the chicken mixture and the sauce on top and used about half the cheese called for, a mexican blend and some sharp cheddar. Served on a bed of lettuce - tasty!
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Ghirardelli® Magic Cookie Bars

Reviewed: Aug. 23, 2013
This is one of my all time favorite treat recipes and the go to dessert in our house because we always keep the ingredients on hand. The only time I actually measured was the first time I made it; once you have the butter, graham crackers, and sweetened condensed milk down you can just throw whatever you want on top. Any combo of nuts, chips, candy pieces, marshmallows, etc will work. I just eyeball the amounts until it all looks good, and we've never had a result that everyone didn't love.
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Slow Cooker Pulled Pork

Reviewed: Jul. 15, 2013
I was surprised how much you could still taste the root beer in the pork, even after draining all the juices. Too sweet for us. And the meat was almost too tender, as in MUSHY. Plenty of cracked black pepper and liquid smoke helped make it pretty tasty, but I'll keep looking for a good go-to slow cooker pork recipe.
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Pumpkin Pasta

Reviewed: Oct. 23, 2012
I made this tonight and with a few minor tweaks, mine turned out fabulous! My advice: START WITH A ROUX as others have suggested. I melted some butter, sauteed diced garlic and onion, added some flour, and then whisked in the broth and milk (I used equal parts broth and milk - makes it more creamy). Add pumpkin and bring to a simmer. I didn't want mine to taste like pumpkin pie, so instead of the cloves and cinnamon, I added white pepper and cayenne pepper. These two really rounded out the savory flavor and gave it just a hint of heat. Also, plenty of grated parmesan cheese! I didn't want to stop eating it. Will definitely make again.
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Penne Rosa with Parmesan Crusted Chicken

Reviewed: Sep. 20, 2012
This was delicious but I did not use store-bought jarred Alfredo sauce because the stuff is just awful in my opinion. I don't know why anyone buys it when the real thing is so easy to make at home. I followed the recipe but made my own parmesan white sauce, then added the other ingredients to it. The sauce turned out sooo good! Its our new favorite and we make it all the time to have with pasta. Next time I'll probably chop the spinach to avoid the large clumps I got. This one's going in our recipe binder!
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Chicken and Gnocchi Soup

Reviewed: Sep. 18, 2012
This is one of my favorite recipes from this site, and one of my husband's all time favorite meals! We make it all the time and it just turns out soooo good. Sublime comfort food. The recipe itself is pretty perfect; I just make sure to simmer the vegetables til they're good and soft, and watch the sodium level in the soup as store-bought gnocchi can be surprisingly salty! We never bother to thicken it, and it never needs extra seasoning. This will be a staple in our household for years to come.
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Cream of Spinach Soup

Reviewed: Jun. 9, 2012
WOW. This delicious soup saved me on a night when I thought my pregnancy-related nausea was going to prevent me from eating ANYTHING. I found this gem searching for spinach recipes because that was the only thing that sounded remotely appetizing. Boiled my 5-oz box of fresh spinach in a can of vegetable broth with some fresh diced onion, fresh garlic, and a handful of green peas and broccoli. Blended that until very smooth and stirred it into the 1-cup milk, 1-cup half and half cream base. Incredibly smooth, rich, and satisfying. I seasoned mine with s&p, FRESH basil, and a healthy dash of nutmeg. In my opinion, the fresh basil and nutmeg are a MUST.
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English Muffin Loaves

Reviewed: Aug. 2, 2011
I followed this recipe exactly and it turned out great! I mixed it completely by hand and did not use the full amount of flour. The finished product had a light texture and all the nooks and crannies of store bought English muffins.
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Mediterranean Pizza from Crisco® Pure Olive Oil

Reviewed: Aug. 1, 2011
This is a great recipe and very versatile. I gave it four stars because my husband and I modified it a tad - he prefers to cook the pizzas at a higher temperature for a shorter amount of time which keeps the bread softer and chewier. They turned out pretty crispy when we followed the recipe exactly. Other than that - delicious, fast, and easy!
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