Morrigan Recipe Reviews (Pg. 1) - (19312487)

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Best Steak Marinade in Existence

Reviewed: Aug. 8, 2013
I give this recipe 4 stars because like others have said, it needs some changes. The first time I made it exactly as written, except with fresh basil and fresh garlic (I always use fresh when I can) and found the basil and soy sauce over-powering. It was too salty! The second time, I omitted the soy sauce completely and reduced the basil - it was still not quite there. Now I substitute balsamic vinegar (1/8 of a cup) instead of any soy sauce. I also add 1 tsp. white pepper, 1 tsp. mustard powder, 5 cloves of fresh garlic, 1 tbsp Frank's Red Hot (I like a bit of heat) and 2 tbsp. Montreal steak spice - I know, I shouldn't have to add the Montreal steak spice, but with it actually seems to really enhance all the other flavors and make a good thing even better. I use the juice of one lemon and haven't noticed an "off-flavor" as others have put it. But I personally like lemon and it probably cuts a bit of the salt from the Worcestershire sauce and the Frank's Red Hot. I gave this 4 stars even though I make a lot of changes, because this recipe was the springboard for me to find something that works for me. I have marinated New York strip steak overnight and they are melt-in-your-mouth tender. I have done 24 hours and 9 hours and 5 hours - I am in the "longer is better" club because I find the 24 hours to be awesome. Do the ziplock bag and shake it every 3 hours during the day just to get all the flavors combined. :D
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Blueberry Pie

Reviewed: Jul. 28, 2012
I tried the recipe as written, but didn't care for the cinnamon taste at all. I added lemon zest and the juice of 1 lemon to try to compensate, but next time I would omit the cinnamon altogether. I used 6 cups of fresh blueberries since I have a 9.5 inch pan and made my own crust with a lattice top. I had tasted it after I just added the zest and lemon and it was great, wish I had just added sugar and cornstarch (5 TBSP. as others have suggested.) Lower the temp. to 375 and cook for about 50- 60 minutes, as 425 would burn the crust.
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Orange French Toast

Reviewed: May 21, 2012
Wow - simply amazing! I followed the recipe to the letter (halving it) - using Safeway's Extra Thick Slice Raisin Bread - but due to time constraints, I simply pan-fried the french toast in butter (as opposed to drizzling it for the oven-baked option.) I let it soak about 5 minutes before hitting the pan and it was scrumptious! So incredibly tasty and delicious! Half the recipe made 6 slices. My whole family loved it, it had the orange flavor that was definitely there, but not overwhelming. To me, this recipe is perfect as is! Thanks so much for sharing your recipe, Kristy! My mouth is watering just remembering how good this french toast is! :) This recipe is a definite keeper, I'll be using it over and over again!
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Sour Cream Coffee Cake

Reviewed: Aug. 13, 2011
This is my third time making this coffee cake, the first time, I followed the directions exactly, but when I got to the last step of adding half the topping, it didn't cover the 8.5 x 11 inch pan at all like the photo. I mixed up another batch of the sugar topping and added about half to fully cover the cake. Unfortunately, the cake was too sweet. I tend to agree with other reviews that 9 x 13 would be WAY too big for this recipe. Second time, I used a bundt pan, and did half the batter, 1/2 of the topping, then added 1 tsp. of flour and maybe a tbsp. melted butter to the remaining topping to make it more streusel-like. Much better, but still not as thick as I prefer budnt cake to be. Third time, I did the recipe x .5 (instead of 1/2 c butter, did 3/4 c., 1.5 c. sugar, 1.5 c. sour cream, etc.) although I kept it at 2 eggs. Did the topping as I mentioned above (half dry, the top half with some flour and melted butter) and it was perfect! This filling is so good! The topping is great, but I dislike too much sweetness, and the one and a half recipe for the filling is perfect in a large budnt pan. I gave 5 stars for the excellence of the sour cream coffee cake recipe, the topping needed a bit of a tweak, but with the proper pan and the addition of some melted butter and flour (no biggie) it comes out super moist and delicious. Perfect with a cup of coffee on a Sunday morning.
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North Carolina-Style Pulled Pork

Reviewed: Jul. 16, 2011
After reading so many negative reviews of the vinegar sauce, the first time I tried this recipe, I followed the rub part exactly and then just added 1/2 cup cider vinegar and some Sweet Baby Ray's. The Baby Ray's killed all that great, spicy flavor. I ended up having to go back and add more vinegar, flakes, pepper, basically, I should have just gone with the original recipe! The second time, I went with the original recipe (using only 1 cup of vinegar) and it was excellent, just not quite saucy enough. I added half a bottle of BBQ sauce (Diana's Southern Smokehouse BBQ) and it was delicious. I'm doing this pulled pork again (already rubbed and waiting in the fridge for tomorrow.) The rub is perfect! I put liquid smoke all over the pork and double the amount of rub because I really like to get it into every nook and cranny. I make it in a crock pot and it takes about 7 hours on low setting. Maybe 2 cups of vinegar is a little much, but try 1 cup, it does not disappoint and blends seamlessly with the rub! I also do about 2 tsp. crushed red pepper flakes but I have kids who wouldn't tolerate the maximum spice. Excellent, excellent recipe! Thanks for sharing, Doug!
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