PEGGY6026NO Profile - Allrecipes.com (1027437)

cook's profile

PEGGY6026NO


PEGGY6026NO
 
Home Town:
Living In:
Member Since: Feb. 2001
Cooking Level: Not Rated
Cooking Interests:
Hobbies:
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Photos
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 22 reviews
Cranberry Chicken II
I tried this recipe a few nights ago. I think it is a variation on another recipe which I have been using for several years and I got it also from All Recipes (Apricot Chicken). It is different in that Cranberry sauce and French Dressing are used with onion soup mix and the Apricot Chicken has Russian Dressing and Apricot preserves with the onion soup mix. Both are great recipes. Different taste and just as enjoyable either way. I adjusted for two servings. The only comment I have is that as with the Apricot Chicken, I just baked for 20 minutes. I think an hour would have made the chicken tough. I also pounded the chicken some for assured tenderness. It was just right. It's nice to have these sauces for chicken, especially when using skinless, boneless chicken breast as it can be dry without a sauce. Thanks again for giving me another standard chicken recipe.

1 user found this review helpful
Reviewed On: Nov. 18, 2013
Dinah's Baked Scallops
I THOUGHT THIS WAS AN EASY AND VERY DELICIOUS SCALLOP RECIPE. I DIDN'T HAVE WHITE WINE ON HAND SO DIDN'T INCLUDE IT, BUT I DON'T THINK IT MATTERED AT ALL BECAUSE THE TASTE THAT THIS MEAL GETS IS MOSTLY FROM THE LEMON-BUTTER SAUCE AND THE BUTTERY CRACKERS THAT YOU PRESS THEM INTO. I HAVE MADE THEM TWICE AND TONIGHT I AM GOING TO MAKE THEM AGAIN. THEY ARE SO GOOD. I HAVE MADE SCALLOPS FROM OTHER SUBMISSIONS TO ALL RECIPIES, BUT THEY WERE SAUTEED AND I THINK THESE BAKED SCALLOPS ARE SO MUCH BETTER. I DIDN'T CHANGE ONE THING, EXCEPT OMITTING THE WHITE WINE AND I THINK IT WAS JUST AWSOME. THANKS FOR THE TREAT.

0 users found this review helpful
Reviewed On: Feb. 10, 2013
Chicken In Basil Cream
I THINK THIS IS A DELICIOUS SAUCE TO SERVE OVER CHICKEN, WHICH NEEDS A SAUCE BECAUSE CHICKEN WHITE MEAT CAN SOMETIMES BE DRY. I USED CHICKEN CUTLETS BECAUSE THEY ARE MORE TENDER AND DON'T TAKE AS LONG TO COOK. IT MADE ENOUGH SAUCE TO PUT OVER RICE OR NOODLES. I JUST SERVED MY HUSBAND AND I, AND IT ALLOWED ME TO HAVE PLENTY OF SAUCE TO HEAT UP FOR THE NEXT NIGHT. THE SAUCE IS SO GOOD THAT THE SECOND TIME I MADE IT, I NEGLECTED TO BUY THE PIMENTO PEPPERS AND I MADE IT WITHOUT THEM AND IT WAS STILL A TASTY SAUCE. THANKS SO MUCH FOR THIS 5 STAR RECIPE.

0 users found this review helpful
Reviewed On: Jun. 12, 2012
 
ADVERTISEMENT

In Season

Labor of Love
Labor of Love

End summer with a bang with festive Labor Day recipes.

Healthier Lunches for Kids
Healthier Lunches for Kids

Send them to school with good-for-you food that’s tasty, too.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States