peachmarie Recipe Reviews (Pg. 1) - Allrecipes.com (10942518)

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Pesto

Reviewed: Nov. 9, 2014
This is the best pesto recipe I've tried! Really perfect! The only change I made, based on my previous experience making pesto, is that I processed the dry ingredients first, then drizzled in the olive oil as I continued to process, until it was the consistency I liked. I didn't use the parsley, just kept it traditional.
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Italian Peas

Reviewed: Nov. 23, 2013
Like some others also stated, I HATE peas, can't even stand the smell. My husband loves them. We've been married 12 years and I haven't made them once. So I set out to find a way I can make them that I might enjoy at least a little, too. I admit I was a little skeptical, "such a simple recipe couldn't yield dramatic results"-- but I was wrong. I not only found these edible, but I dare say I liked them! Not loved - you can still taste the pea flavor (of course!), but definitely something I could eat again. My husband, on the other hand, loved them. So I gave five stars - if you like peas, you'll love these, and if not, they can still be a game-changer.
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Southern Grilled Barbecued Ribs

Reviewed: Jun. 9, 2013
So this is my second review - the first was based on how I think they would have tasted had I not burnt them to a crisp by using the wrong setting on my grill. As I stated in my previous review, if you have a Weber gas grill, all cooking is done with the top down, direct or indirect heat. This time I cooked them over medium indirect heat (instead of direct), and they came out perfect. The sauce is delicious. I gave them 4 stars instead of 5 because even though they are tender and juicy, they don't "fall off the bone" the way many baby backs do. I love when the meat just literally falls off leaving the bone clean. But for a quick method, this recipe is definitely a keeper!
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Vanilla Wafer Cookies

Reviewed: May 10, 2011
Ok I didn't make these yet, LOL! But I am so excited to find a homemade recipe, and they sound great. I was so disappointed when I finally read the 'Nilla wafer box and saw that there is not only high fructose corn syrup in them, but also partially hydrogenated vegetable oil, that I knew there had to be a better choice for my family! I'm making them tonight and will be back with a real review! Either way, thanks for the recipe!!!
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Pork Tenderloin Diane

Reviewed: Mar. 23, 2011
Soooo quick and easy, and my whole family loved it, down to my very, very picky 4 year old son!!
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Ken's Perfect Hard Boiled Egg (And I Mean Perfect)

Reviewed: Feb. 27, 2011
I will never make hard-boiled eggs again any other way! I used to do the classic "put them in cold water, bring to a boil, take off heat & cover" method, but almost always had problems shelling them. The shell on these comes off in a snap and the egg is cooked perfectly. Only one piece of advice: Make sure you keep an eye on the water, don't let it boil too hard after you add the eggs; mine reached a fast boil again once and that time one of the eggs cracked open.
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Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang)

Reviewed: Jan. 25, 2011
perfect, easy, and delicious!!! Exactly like in my favorite Thai restaurant!!! mmmmmmm!!!!
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Lemon Cream Pasta with Chicken

Reviewed: Jan. 6, 2011
Delicious! One of the first things I will say is this dish is quite heavy & hearty, I don't personally feel that 4 servings is accurate, I'd say it's more like 6, but obviously that depends on what kind of an eater you are. I made some very insignificant changes that I don't believe affected the taste, so I'm sticking with 4 stars (and actually would give it 4 1/2 if that were an option), but I will discuss my changes to be fair. I don't like "thick" chicken, so I pounded my breasts, which also allowed the cooking time to shorten to about 25 minutes (yay!). It does say to lightly grease pan, I greased mine well with butter, which I think added to some browning and carmelization on the bottom (which eliminated the "whiteness" of the chicken that many complain about). That combined with the pepper seasoning gave the chicken a nice color. Also, because so many stated it was too lemony, I left out the lemon zest at the end after I tasted it, I didn't personally think it was needed. Also, I cut up some asparagus and added it to the pasta/broth during the last 7 min of boiling, and then threw in some cut up tomatoes at the very end along with the cream. I just like veggies in my things, and I liked the added color. But my son ate it sans veggies (as written) & it was still yummy. Lastly, I only used 3/4 c cream, which was sufficient (I felt guilty enough already!!). I loved it and so did my very picky kids! Great dish, try it just as is, you won't be disappointed.
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Swedish Cinnamon Twists

Reviewed: Dec. 14, 2010
oh yummy yum yum!! These are very similar to a sweet dough coffee cake that I make around the holidays. So delicious! I didn't have buttermilk, so I made a substitute with vinegar and milk, which was just fine. And I accidentally melted the butter for the dough instead of softening, but it didn't seem to make a difference. I actually made them as Santa Lucia Buns (shaped like an "S" and adorned with two raisins in the curls) for my daughter's class, as they were learning about Sweden's celebrations. The real Santa Lucia Bun is made with saffron and cardamom, but I opted to make cinnamon ones because I thought they were more kid friendly. They were perfect and got rave reviews, even from the teachers. Can't wait to make again! Thanks Cherie!
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Classic Tiramisu

Reviewed: Sep. 1, 2010
This was delicious, but I have a couple of pertinent comments! I went to purchase the ladyfingers, and the packages were only 3 oz (i used soft ladyfingers, maybe that was the difference?); I started to question the number of packages I'd need, but decided to play it safe (I had to purchase 8 packages to equal the 24 oz stated in the recipe @ $3/pkg). This, of course, was too much! I should have followed my instincts. I used about 3 1/2 packages, and that was because i doubled up on layers in order to try to use some of the ladyfingers up. The other is that 1/3 c of coffee liquor is not enough . . . i actually combined about a 1/6 c espresso and 1/6 c liquor, but either way, 1/3 c liquid is too dry. There wasn't enough flavor in the ladyfingers. But the cream was delicious and overall it was a wonderful recipe! Just keep in mind you do not need to spend $24 in ladyfingers!
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Brownie Frosting

Reviewed: Aug. 7, 2010
YUM!!!!!!!!!! DITTO TO ALL THE REVIEWS!!! 'NUFF SAID!!
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Grilled Balsamic Peaches

Reviewed: Aug. 7, 2010
Allrecipes almost never disappoints me!!! I went peach picking today and when I got home, a few were bruised from being jammed in the bag, so I decided to have them with dinner, but how to make? This seemed perfect, almost more savory than sweet, a perfect accompaniment to the rotisserie chicken i picked up at the farm. I've had grilled peaches (sweet) before and loved them, but this just fell flat. I really don't care for the combination of flavors at all. And there was way more than enough vinegar, it was swimming in the bottom of the bowl, I think you can definitely cut down on that. Oh well.
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Whipped Cream

Reviewed: Jun. 29, 2010
So funny how everyone's taste is different . . . I grew up with plain whipped cream - no added sugar, no flavors, just pure, delicious cream, which has it's own type of sweetness anyway. But I was buying some for my kids, and decided I didn't like all the additives in Redi-Whip, so I made this to put on their ice cream. I knew they'd want it sweet, so I tried this. But I think it was way too sweet and the vanilla was too strong (and I even used a little less of both than called for). Even my kids didn't like it that much. Next time I think I'll cut out the vanilla altogether and cut the sugar in half. Definitely consider your own personal taste before trying this recipe!
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No-Cream Pasta Primavera

Reviewed: Jun. 15, 2010
This is delicious!!! I didn't change much, except I left out the green beans and instead added some broccoli and cauliflower due to personal taste, and based on some other suggestions, I cut back on the balsamic vinegar to two Tbsp.--I figured I could add more to taste if needed because I always taste before I plate anyway. I did splash just a little more olive oil into it at the end since I thought it was just a touch dry. And I kept everything else exactly as written. It was absolutely delicious!!! I cannot wait to make this again. Four teenage girls and my 8 year old wiped out the bowl (yes I got to have some!) and would have had more had there been more to be had! Make this dish, you will not regret it!! I did saute 1/2 lb shrimp in olive oil and about 1/2 tsp of the italian seasoning and added it, but it was only on top--had no bearing on the taste of the dish with or without it (but it was a nice addition!) Oh--one more note--it's 85 degrees out and despite some other suggestions I still chose to make the veggies in the oven for two reasons--I figured it was easier to be at oven and stove rather than running back and forth, and also I do feel that roasted veggies taste different than grilled and also stay firmer longer (I didn't want soggy veggies). I really loved the taste of the roasting in this dish.
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Butter Flaky Pie Crust

Reviewed: Nov. 29, 2009
I don't know what I did wrong - I'm generally an excellent cook, and apple pie has been my specialty for a long time! However, my grandmother used to make an all-butter crust (and I've been using 3 Tbsp Crisco in mine), so I wanted to try to re-create hers. After reading the reviews, I was sooo excited to make this. I used all cold utensils, frozen butter, super icey water, cold hands. It came together very quickly and easily without much handling. The only difficulty I had was rolling it out. It kept shrinking up like pizza dough, so I feel that I did have to roll it out quite a bit in the end - maybe this is what destroyed it. I did make my two crusts in two separate batches, rather than doubling, and had the same issue with both. Anyway, the crust appeared flaky on top, and the pie looked beautiful, but the bottom and edges were so tough that even my whole family agreed (even though they would have liked to have made me feel better about it!). So I gave this two stars because I want to give it the benefit of the doubt and assume it was something I did - otherwise, where could all of these great reviews have come from?? Maybe I'll try one more time . . .
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Best Fried Green Tomatoes

Reviewed: Aug. 24, 2009
So delicious! I tried fried green tomatoes many years ago with just a basic breading and was disappointed, I really didn't like them. But I'm growing tomatoes and some unripe ones fell off the vine and I didn't want them to go to waste, so I thought I'd try again. This coating is amazing, and they are just delicious. I would cut back on the salt a little bit next time. I took someone's advice and also lowered the flame to medium low after putting the tomatoes in the oil, and they came out perfectly!!
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Janet's Rich Banana Bread

Reviewed: Aug. 23, 2009
Wow I have to say this banana break isn't the healthiest (a stick of butter?!?) but it is sooooooo delicious!!!! The only changes I made based on recommendations was to cream the butter and sugar together instead of melt the butter. I don't know if this actually makes any kind of difference, but per standard baking rules, it seemed appropriate. I also mashed the banana and did use my mixer to blend everything instead of folding it in to help develop the gluten a tiny bit. My family has eaten just about the entire thing in one day, and this includes a picky 3 year old! Yummy!!!!
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Pork Fried Rice

Reviewed: Jun. 9, 2009
I've made this recipe several times, always using leftover pork roast. Most of the time, I don't have the rice prepared ahead of time, and it still comes out great even with freshly cooked rice (I use jasmine rice). I don't eat peas, so I pretty much put in whatever veggies I have laying around, which usually amounts to carrots, onions, celery, and cut up string beans. Since I'm using already cooked pork, I just do the veggies first, push them to one side of the pan, cook the egg (which I personally like to add a little milk to, and I use 2 eggs because I like a lot of egg) on the other side of the pan, then when that is cooked, I just mix it all together with the the soy sauce, etc, and throw the pork in to warm it through. This is so delicious my whole family can't eat it fast enough!
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Cinnamon Mini-Muffins

Reviewed: Mar. 8, 2009
This recipe is exactly identical to one that I have (crazy I still have it!) from 8th grade cooking class (almost 30 years ago!!) called French Breakfast Puffs. I've always loved it, but the recipe is VERY bland without soaking the top with LOTS of butter and double dipping in cinnamon sugar. I liked the idea of making the mini muffins for my kids, so I did apply a lot of the changes suggested here, which allowed them to be yummy without as much additional sugar and butter on top (as if there isn't already enough in the recipe). I did half white flour, half whole wheat flour (in an attempt to make them a little healthier), and 1/4 c white sugar with 1/4 c light brown sugar. I also added a heavy tsp of cinnamon, and found that 1/2 c milk wasn't quite enough, it was almost like cookie dough, so I probably ended up with a final measurement of 3/4 c milk after several additions. I also added 1 tsp vanilla. The topping I left as is, but did just a quick dip in butter and a quick dip in the cinnamon sugar as opposed to the heavy coating I always felt I had to apply to the French Breakfast Puffs. Of course, making mini muffins decreased the ratio of muffin to topping, so maybe in the end it was all the same . . . either way, yummy and fun for my kids to eat, they even helped with the dipping at the end, so fun for them, too! I recommend this recipe if you read reviews and follow suggestions!
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Grilled Ham Steak

Reviewed: Mar. 7, 2009
This was delicious! My kids loved it, too, and it was so easy to make. You could do this on a weeknight. I have a Weber grill, which you are supposed to use with a closed lid, but as the ham is already cooked, I still used an open grill as directed, on high. My steaks were thin, about 1/2", so i cut the time down to 5 min each side, then basted and cooked about another 3 min on each side on medium high so the glaze wouldn't burn. I used plum jelly and Dijon because I didn't have yellow mustard. I did cut the mustard in half because Dijon can be a little intense, and I'm not a big mustard person. I will absolutely make this again. Served it with sweet potatoes and stringbeans and my whole family loved it. Thanks for the great recipe!!! An update: I've made this many times over, and have learned the recipe is VERY forgiving - now I just grill it on medium with the lid closed, flip it, and the baste it and flip twice again to cook the glaze on. The details of cooking it don't really matter. Additionally, I have used all kinds of jelly, depending upon what I have on hand. And tonight I was very desperate - realized I only had grape jelly and a lime instead of lemon, and French's mustard. It actually came out better than ever!! My 3 1/2 year old gobbled it up! Enjoy!!
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