Peytonje Recipe Reviews (Pg. 1) - Allrecipes.com (11559524)

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Baked Pork Chops I

Reviewed: Jan. 7, 2013
These are fantastic! A few tips....you really only need to brown your chops for a minute or two on each side. Any longer, and they will be charred on med-hi (I learned the hard way). My chops were about an inch thick and only took 35 mins (total) to finish baking. I didn't want the "crust" to be soggy so I uncovered them about 20 mins before they finished in the oven and waited to pour the sauce over top until just before serving. Yum!
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Kung Pao Chicken

Reviewed: Jan. 25, 2012
Meh. Other than "spicy" this dish really lacks depth of flavor. Possibly because I had to add so much water to combat the thickening from all of the cornstarch. I may add a dollop of peanut butter to the leftovers in hopes of making this a little more interesting.
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Modenese Pork Chops

Reviewed: Jan. 4, 2012
Against my better judgement, I simmered these uncovered for 20 minutes like the recipe directs. After 20 minutes, the chops were still pretty pink inside. I covered and simmered for an additional 5 minutes until done and the end result was very tough and pretty bland. If I made these again, I'd definintely cover during simmering but considering the lack of flavor I won't try this one again.
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1 user found this review helpful

Magic Cookie Bars I

Reviewed: Nov. 29, 2011
Double the crust, but not the butter. You really only need about 3/4 C. butter/marg if doubling the crust. Thoroughly mix, then press into pan. Pour 1/2 can condensed milk on crust, layer remaining ingredients as directed, and top with remaining 1/2 can of condensed milk. I also doubled the chips and did 1/2 chocolate, 1/2 butterscotch. These disappeared almost immediately at my company's holiday bake sale.
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4 users found this review helpful

Cinnamon Rolls II

Reviewed: Feb. 1, 2011
If you're a novice (like me) or looking for a compilation of most useful reviews, I'm listing the tips I found most helpful for these HEAVENLY rolls. I'd never used active yeast or made 'real' bread before, so I spent some time researching to figure out what to do and when. Here are my tips! 1)Once milk mixture cooled, added yeast & sugar then let sit 10 min to ensure yeast activated, then added salt, eggs, flour. 2)Added extra 1/2 C. flour to manage stickiness of the dough. After all flour was mixed, I let dough sit ~10 min (autolyse method). 3)After kneading, placed dough in greased bowl & placed wet towel over top to let rise ~2 hrs. 4)Divided dough, then used 9x12 sheet pan to gently press dough into rectangle 5)doubled cinnamon (4 tsp) for "filling" 6)Rolled dough from long edge, wrapped in plastic & put in fridge to cool (easier for slicing). I later sliced, put in pans (two 9x13 and one pie plate) and put back in fridge overnight. 7)Spacing - I did 9 rolls in each 9x13 pan, spaced about 1.5" apart. They rose enough during baking that they ended up covering entire pan, edges touching 8)In the AM, preheated oven and let pans sit on warm stove for 1 hr to let rise a bit more. Added leftover butter and sugar/cinnamon to tops & baked ~22 mins. 9) doubled cream cheese for frosting (6oz) which hydrated frosting enough that I didn't add milk, but definintely got a thicker frosting. If you want "drizzling" consistency, add a little milk.
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47 users found this review helpful

Fast Chicken Soup Base

Reviewed: Nov. 18, 2010
Great recipe - quick and easy! In my opinion it calls for a disproportionately large amount of onion compared the celery and carrots (and I love onion). I ended up using 4 carrots, 4 celery ribs, and 1 and 1/2 large onions. Instead of thyme, I put 3-4 sprigs of fresh rosemary into the simmering pot of broth/bones, which gave a wonderful flavor in the end.
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8 users found this review helpful

Classic Chicken Noodle Soup

Reviewed: Nov. 18, 2010
This is a great recipe and surprisingly easy, considering it was my first time making homemade chicken soup. Based on other reviews, I added additional seasoning, taste-testing as I went along. I ended up adding 2 boullion cubes and a few pinches of sea salt, and at the end I still thought it could use flavor. I added a few sprigs of fresh rosemary while the chicken bones simmered - the rosemary really made the flavor for this soup. In the end, it was a really great hearty chicken soup, and it made a nice big batch - hubs and I ate it for about 3 days and still froze about a 1/3 of it. I normally would've given this 4 stars based on the lack of flavor, but in all fairness, the flavor and depth will depend on how the roasted chicken was prepared and seasoned. The author played it smart by directing to salt and pepper to taste. A keeper for sure.
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6 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Oct. 17, 2010
I am giving 4 stars only because I was disappointed with the appearance. Like several others, I found mine to come out looking rubbery and flat, and not having that pretty "crackled" appearance. On the last sheet out of the oven, I noticed that a couple of them looked like they had potential for the pretty crackled tops, and I think it was b/c I didn't press those down as much. I had used a glass dipped in sugar to press them. Next time, I will just BARELY press them and see if that helps. The flavor was amazing though - definintely 5 stars. I had planned to use OJ in place of water but forgot to grab some at the store. I'll definitely use OJ next time, as I think it will really take the flavor over the top. I bought some coconut ice cream (Snoqualmie brand, yum!) and used these cookies to make little ice cream sandwiches for Hubs. Let's just say the Angels wept. And so did he.
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Kitchen Sink Cookies

Reviewed: Oct. 17, 2010
OMG - heaven! This is my favorite cookie. Ever. I did end up making quite a few changes based on other reviews and personal preference. For fear of these being too sweet based on prev reviews, I only used 1 C. brown sugar, then added 1/2 C. of splenda blend for baking. I also cut down the flour to 2 cups - 1 C. white, and 1 C. whole wheat. All other amounts were the same until I got to the chips. I omitted the vanilla and used a full cup of butterscotch. I also added 1/2 C. of coconut. These took about 9 mins in my oven, and they definitely don't spread much. So if you like a flatter cookie, you might want to squash 'em down a little. I can see how these could be too sweet using the full 2 C. brown sugar and all the chips in the original recipe. I also think using the whole wheat flour helps manage them being overly sweet, plus it gives the cookie a delish heartyness.
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11 users found this review helpful

Hazelnut Crusted Halibut with Garlic Mashed Potatoes

Reviewed: Oct. 3, 2010
This review was based on the fish only, as I didn't make the potatoes as directed. I also omitted the browned butter, as I felt it wasn't really necessary. That being said, this fish recipe was excellent. I made this for hub's birthday after he came home with 30 lbs of halibut from an Alaskan fishing trip. I ended up cooking the fish in the pan completely rather than finishing in the oven - this is partly b/c I don't have an oven-safe skillet, but also b/c I didn't feel it necessary. I served with another garlic mash recipe from this site, steamed asparagus, and the beet salad from this site. We both LOVED it. NOTE: The recipe as written will leave you with a lot of extra bread crumb/nut topping. I kept the leftovers in ziplock bag and made this again a week later with following variations: preheat oven to 450 degrees F. Line a cookie sheet with foil and spray with nonstick cooking spray (easy cleanup). After rinsing filets, pat dry and sprinkle w/ salt. Lightly dredge in flour, then dip filets in milk, then pat into nut mixture. Place nut side up on cookie sheet and place a pat of butter on top of each filet. Bake for 8-15 mins, depending on thickness (ours took about 15 mins, as they are close to an inch thick). This version turned out excellent too, but was a little easier. I still had left over topping and used again for chicken (in the oven) - yum!!! Overall - fantastic recipe that will become a staple in our house!
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5 users found this review helpful

Chocolate Mousse Pie

Reviewed: Oct. 3, 2010
Wow - this pie was so good, yet so ridiculously easy! I'd planned to use a pre-made oreo crust but the store didn't have any, so I settled for a pre-made shortbread crust. I think it was the right choice considering the pie itself is already very rich and quite sweet on it's own. For the chocolate, I used 1/2 dark chocolate and 1/2 milk chocolate (Lindt). I can't say I was able to actually get "peaks" to form, but that was probably due to operator error on my part - folding ingredients isn't exactly my forte. I did make this the night before to allow plenty of time to set and I thought it was perfect. Prior to serving, I put pieces of a dark mint chocolate bar into my rotary grater for chocolate shavings on top. It created a nice presentation with a fun variation (mint). Next time, I think I might substitute a dark mint chocolate bar for the actual pie, and possibly cut back to 4-5 oz to see if that will tone down the "richness". So many great possibilities with this easy little pie - will be making again for sure!!
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4 users found this review helpful

Creme Brulee

Reviewed: Aug. 29, 2010
I'm giving this recipe 5 stars based on my results when using Chefpeon's modifications. I served this at a small dinner party and it was a hit! One of our guests works in the restaurant industry and is somewhat of a food snob - even she was super impressed. I don't have a strainer so I just used a spoon and a curved spatula to skim off the foam after combining the cream/egg mixture. My ramekins are from an actual creme brulee "set" that my husband had bought for me, and they are pretty small. I ended up filling 4 of those to the top, plus two pretty large glass ramekins. The smaller ones took about 20 minutes in the oven, while the larger ones took about 25 mins. I let them all sit at room temp for a while before putting in the fridge to avoid condensation. I used only white sugar on top before torching, and they turned out perfectly. The only downfall is that my butane torch is small (it's from the set) and it took a while to carmelize the tops. The actual custard ended up being warmer than I would have like when I served it, but that could also be due to the shallowness of the ramkekins. Overall - fantastic recipe, super easy, and sure to impress!
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4 users found this review helpful

Penne with Shrimp

Reviewed: Aug. 13, 2010
Excellent! My changes: I used 4 cloves of garlic and 4 T chopped fresh basil and sauteed those with the onion. I added only 1 can of diced tomatoes (the kind with basil, garlic and oregano), and about 1/3 cup of white wine. I added a bit of sea salt, fresh ground pepper, and 1/4 T crushed red pepper. I let that simmer, but not for the full 10 minutes, as I felt it was reducing quickly. Added the shrimp, and when finished I served it over whole wheat couscous with freshly grated romano. Lots of flavor with a little kick, but still light and healthy. Definitely a keeper!
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8 users found this review helpful

 
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