Peggy W. Recipe Reviews (Pg. 1) - Allrecipes.com (10038707)

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Peggy W.

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Bacon Water Chestnut Rolls

Reviewed: Jan. 7, 2008
These taste amazing. The first time I made them I tried cutting the bacon in thirds and precooking it as per others suggestions, but thought it made the bacon difficult to handle and I had trouble getting it to stay wrapped around the water chestnuts. I also baked them in a 9 x 13 pan, but I think they were too close together and took forever to cook. The next time I followed the recipe as it was written except I didn't halve the water chestnuts (they were small.) I spread them out to bake on two cookie sheets with a lip and used the convection oven - they cooked much more evenly. They still took about 40 minutes and I turned them half way. I also lined the sheets with foil and just changed the foil for the second trip to the oven - easy clean up. I can't imagine using the sauce as a dipping sauce because it caramelizes on the wraps in the oven which is what makes them taste so good. Decided the sauce would probably also be good on salmon and plan to try that soon.
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Carrot Souffle

Reviewed: Jan. 7, 2008
This might be one of the best things I have ever tasted. Took others advice and used about 1/3 cup of white sugar and 1/3 cup of brown sugar, added 1 tsp. cinnamon and 1/4 tsp. of nutmeg. Steamed the carrots and mixed everything in the blender. Tastes like sweet potato or pumpkin pie filling - only brighter. Thank you for sharing.
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41 users found this review helpful

Blueberry Cherry Pie

Reviewed: Jun. 1, 2007
Except for only using 1 cup of sugar and 1 tsp cinnamon, I followed the directions exactly using fresh, what were called "sweet cherries." Neither my husband nor my son like cherry pie, but love blueberry. I could do without blueberry, but love cherry. This was the perfect marriage - everybody loved it!
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Raspberry and Almond Shortbread Thumbprints

Reviewed: Jan. 1, 2007
Probably the best thumbprints I've ever had - certainly the best and easiest I've ever made. I followed others advice and refrigerated 1/2 hour while on cookie pan before baking and let them set for 5 minutes on pan before removing. I also made them a little smaller - maybe one inch in diameter instead of 1 1/2. They did spread a little while baking. I baked all my cookies this year on parchment paper - it makes life so much easier. Definitely a keeper.
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Chicken a la King I

Reviewed: Jan. 1, 2007
Very good and so easy. I made a few changes - I use fresh mushrooms, or reconstituted dried instead of canned. Instead of the green pepper I saute onions and add frozen peas and diced fresh carrots. Instead of the chicken boullion I use a chicken base which is a paste and I think it has a richer flavor. I have even made it with canned chicken which makes it really easy and quick.
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Broiled Tilapia Parmesan

Reviewed: Jan. 1, 2007
Very easy and our favorite way to have tilapia.
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Chicken Andouille Gumbo

Reviewed: Jan. 1, 2007
Not knowing much about gumbo, I followed the recipe exactly, except for the file powder which I couldn't find - and I used frozen okra. My husband and I were a little leary, not being okra fans, but you really wouldn't even know it was there - apparently it acts as a thickener. We both thought it was very good - and I would make it again.
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My Grandmother's French Dressing

Reviewed: Jan. 1, 2007
My family loves this salad dressing - with or without the blue cheese. It is reminiscent of Kraft's Catalina Dressing - who ever would have thought you could make it at home.
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Quiche Lorraine I

Reviewed: Jan. 1, 2007
Loved this quiche. Like other reviewers I sauted the onions in bacon grease and I also added an extra 1/2 cup of cheese. Yum.
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BLT Dip

Reviewed: Jan. 1, 2007
Everyone loved this dip. Lined bowl with shredded lettuce and served with sliced baquette. Really does taste like a BLT.
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Rich Chocolate Truffle Pie

Reviewed: Jan. 1, 2007
Chocolate and cream - what's not to love. Served it with a dollop of whipped cream on top.
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Glazed Apple Cream Pie

Reviewed: Jan. 1, 2007
Easy, looked great and received rave reviews. Like others I used 4 apples and sliced them thinly. My husband said that only thing missing was raisens - maybe next time. Will definitely make again.
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Smothered Green Beans

Reviewed: Jan. 1, 2007
Nice change from the traditional green bean casserole for the Holidays. Used a packaged thick sliced bacon and frozen whole petite green beans. Cooked the bacon whole first until it was crisp then removed from pan. As per other reviews only retained about 1 tablespoon of the grease. When I added the beans and the water I put a lid on the pan but left it cracked which allowed the beans that were not in the water to steam, while allowing the water to evaporate. When the beans were cooked and the water was pretty much gone, I returned the crisp bacon which I had chopped to the pan and tossed, put the lid on tightly and just let it sit for about two hours. I didn't want the beans to get mushy, but did want the bacon to soften up a bit. Right before serving I just heated it up. Everybody loved it - will definitely make again.
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