Peripheree Recipe Reviews (Pg. 1) - (1086784)

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Amazing Whole Wheat Pizza Crust

Reviewed: May 4, 2015
I also altered this recipe to my particular diet and tastes, but it was fantastic! It did need more seasoning so I doubled the salt,but I make a vegan pizza with only sauce and veggies so it may not be needed with traditional pizza toppings. I also eat low fat so I eliminated the oils. I cook the pizza on parchment paper to make it oil-free nonstick. I also eliminated the all purpose flour and increased the whole wheat. I ended up with 3 1/4 cups of whole wheat flour, more or less may be needed depending on humidity. I swapped out the sugar for honey. A very adaptable recipe anyone can play with and enjoy in good health. It was a breeze to make. Thank you!
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Photo by Peripheree

Enchiladas - New Mexico Style

Reviewed: Dec. 26, 2010
This will be a confusing review and a bit unfair. I posted a picture of the enchiladas to this recipe using grizzlygirl711's review. Her recipe was DIVINE!!! Best I ever had. Use her recipe for the results posted on the photo. There was a bitterness issue the first day which I found disappointeing. However, I made up the recipe (thanks grizzlygirl711 and fellow PDXer) and added 1 can Hunt's tomato paste and some honey. Let it rest for a day and the bitterness completely disappeared! (I think letting it sit in the fridge was key a day or two). This review is a bit unfair to the original poster since I never made this recipe, but I urge you to try grizzlygirl711's version for enchiladas to die for. Thank you grizzlygirl! I used colby jack cheese. Grizzlygirl...please post recipes! Please! :)
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1 user found this review helpful

Ranch Dressing II

Reviewed: May 12, 2005
Fantastic recipe. My daughter is sensitive to MSGs (seizures)and since most processed foods contain MSGs, I prepare nearly everything myself. This ranch dressing is truly tasty. It does come out a little thick, more like a dip, but very easily resolved by adding milk to your desired consistency. Love it!
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9 users found this review helpful

Deeeelicious Vidalia Dressing

Reviewed: May 11, 2004
I wanted to like this, but the results were poor. I poured in a tablespoon of salt despite my reservations. Big mistake. The dressing was runny. The vinegar and sugar proportion was off. Perhaps a more complex vinegar and honey instead of sugar would be better. I don't know, it could have been good, but it will need a lot of tweaking before that happens.
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8 users found this review helpful

Apple Crisp III

Reviewed: Apr. 20, 2003
My cupboards were bare, I had two apples and my family wanted dessert. (I halved the recipe). Wow! We drooled over the smell wafting through our house and the taste delivered. This not only goes in my permanent recipes for simplicity, economy, and ease, but taste as well! This is an all around winner. This is good enough to serve to guests. My only recommendation is, if possible, use at least 2 variety of of them being a granny smith the other being being a braeburn, honeycrisp or some other red baking type apple (not red delicious) for a supreme texture. Having only granny smith apples, it still turned out great, however.
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8 users found this review helpful

Moist Yellow Cake

Reviewed: Jan. 7, 2003
For those of you who don't know, here are some cake baking tips. First of all, flour matters. Please buy cake flour. Then, sift. Don't scoop out a cup and pour into your bowl. Sift your flour into the measuring cup, then level it off. Yes, this takes extra time but it's a HUGE difference. This will give your cake the dense texture you're looking for. Please also cream the butter with the cake flour and the sugar, then pour in your milk/egg mixture. Also, please make sure all your cold ingredients are room temperature (about 65F)that's milk, eggs and butter.
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693 users found this review helpful

French Bread

Reviewed: Dec. 4, 2002
Perfection! Beautifully fine texture and creamy taste. I have sensitive teeth however so the hard crust was a little too hard for me. For a softer, yet still deep golden crust use this as an egg wash. Mix together 1 egg yolk and 1 tbsp milk, brush over entire loaf before baking. It's only slightly softer and actually comes out more golden and glossy. I loved the rolling trick too!
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101 users found this review helpful

Baker's Secret Pie Crust

Reviewed: Nov. 29, 2002
I feel like I've been saved a lot of trouble and time by finding this recipe. I don't need to look further. I actually get compliments on the crust. The butter adds flavor while the crisco adds flakiness. Also, a couple of hints: After you have molded the pie crust to the pan, rest it in the refrigerator for 40 minutes. This relaxes the gluten and reduces shrinkage. After 40 minutes, put it directly into the freezer for 20 minutes (this step increase flakiness). Add the filling quickly and bake immediately. Of course,this added step is if you're truly in pursuit of perfection, but isn't essential. Lastly, I am not very talented at rolling out the dough and peeling it off the counter. Plus, adding flour to the counter alters the recipe. I discovered that if I roll it out between 2 pieces of large saran wrap, I can unpeel one piece, flip it onto the pie plate and then unpeel the second piece of saran wrap without ever even having to touch it with my hands. This was a great discovery! Thanks for this truly exceptional recipe. Try this crust with the Apple Crumble Pie recipe on this site!
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214 users found this review helpful

Spaetzle I

Reviewed: Sep. 9, 2002
I lived in Germany for a number of years and I enjoy spaetzle. Milk was the liquid my German friends always used. Also, I simply use a grater (grating side down) to push the dough through...far easier than a colander and more uniquely shaped than the uniform spaetzle maker. Let the dough rest for 30 minutes after you have added all the ingredients so that the gluten can "relax". Good eating!
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181 users found this review helpful

Amusement Park Cornbread

Reviewed: Aug. 26, 2002
I tried the best cornbread ever at a Marie Callendar's restaurant and tried to make it at home without success until I found this recipe (thanks, Trish!). It's an elegant cornbread with fine texture and a delicate taste. You really can't beat this one.
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10 users found this review helpful

Mini Meatloaves

Reviewed: Aug. 5, 2002
Very clever recipe that was appealing to everyone! The kids liked having their own personal meatloaf and my dh even preferred it over the one giant lump of meatloaf. It looked so much prettier to serve on a plate too! I have to admit, I didn't have oats so I used regular saltine crackers and I didn't want the mustard in it so I left that out, but it was a fantastic recipe. I used a measuring scoop as a mold. A keeper!
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60 users found this review helpful

Alla Checca

Reviewed: May 24, 2002
Excellent recipe, however it needs just a little more zip. Don't forget to add half a minced red onion (or more to taste). That really complements the tomato flavor. Salt needs to be about half a teaspoon and a hint of freshly ground black pepper. Also, if you're in a hurry or out of fresh tomatoes, the canned tomatoes actually substitute quite well. You can buy whole canned and chop them yourself or buy them already diced. Just make sure you buy the "no salt added" kind or you'll have to adjust the salt in the recipe. Oh, and I think 1/4 cup of olive oil was fine since I am not too fond of oily textures. I would just add an extra tomato or two to have enough sauce. FABULOUS fresh recipe and I like to also use it as a dip on occasion...sort of an Italian salsa.
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100 users found this review helpful

Busy Day Chicken Rice Casserole

Reviewed: Apr. 26, 2002
Forewarned by other reviews, I cut back on the onion soup mix. It was still a little salty, but tolerable. In a packet of the brand of of onion soup mix I used, there was a total of 4880mg of sodium. The daily recommended allowance of sodium is 2400mg. Don't forget the soup mixes you're pouring in. Of course, that's if you use the whole packet and eat the whole thing yourself. Still, just to give an idea of the sodium we're eating here. Overall it had a bit of a ramen noodle like taste. It wasn't a bad recipe, but an okay one...something I would never serve to a guest, but if I was rummaging around the cupboard I could come up with dinner really quickly with ingredients I already had. Perhaps if the onion soup mix was replaced with onions sauteed in chicken/vegetable broth and you bought the healthy soups, this could even turn out to be a healthy and easy recipe as there is no added oils or butters.
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7 users found this review helpful

Apple Crumble Pie

Reviewed: Jan. 15, 2001
The other reviews are dead on with this recipe. I can't recall ever tasting a better apple pie. In fact, cherry pie is my favorite but I just make apple for my THIS pie is my favorite. One thing is that for some reason, my pie turned out watery. I guess it was just me, but I might try tossing the apples with a tablespoon of cornstarch next time to prevent that. Still, even with my was still an unbelievable pie. And, easy to make as far as pies fussing with a top crust. Really, you have to try this one. THANK YOU THANK YOU for sharing this with us. Now, my husband may want to marry me all over again.
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3 users found this review helpful

Garlic Chicken

Reviewed: Jan. 7, 2001
Wow, this is a simply great recipe for chicken! I put the chicken on a small rack over a rectangular pan so the bread crumbs wouldn't get soggy. Also, I would use Italian bread crumbs for added flavor. Really, really worth keeping in your recipe collection.
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2 users found this review helpful

Garlic Green Beans

Reviewed: Jan. 7, 2001
I don't really like green beans, but this recipe seems to help remove some of the bitterness that I perceive green beans to have. From now on, if I have green beans, it will be prepared like this. My kids don't care for them too much, but that is just a vegetable/kid thing.
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5 users found this review helpful

Garlic Parmesan Olives

Reviewed: Jan. 7, 2001
This is very tasty and super easy to make. It goes great with an Italian style dinner. I added this to my recipe collection. I gave it 3 stars for a kid friendly rating, simply because my kids aren't big olive fans. However, my 7 year old daughter did try it and seemed to think it was alright...which is a big concession on her part.
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5 users found this review helpful

Easy Slow Cooker French Dip

Reviewed: Nov. 28, 2000
I tried this last night and I'm very happy with it. I DON'T love cooking and so this recipe rates for me simply for taste and ease!
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2 users found this review helpful

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