peachypie Recipe Reviews (Pg. 1) - Allrecipes.com (1186629)

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Best Cream Of Broccoli Soup

Reviewed: Dec. 3, 2012
This soup had great flavor. I used skim milk to make mine and pureed only have of the broth so I would have some chunks of broccoli (like other reviewers did). I think this made the broth thinner than it would have been. My broth would have benefited from being thicker, so I will either use whole milk or add some cream or cheese the next time - - although this obviously will add calories.
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2 users found this review helpful

Basic Ham and Bean Soup

Reviewed: Jan. 15, 2012
This soup was very good. I used the bone from my Christmas ham. I also used chicken stock instead of water, plus the beans that I bought had a packet of "ham flavor," so I used it, too. I also added extra carrots and celery. After sitting in the fridge overnight, the soup was quite thick, as the beans continued to absorb liquid. It was still very good, though, and I will make it again.
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2 users found this review helpful

The Best Oatmeal Cookies

Reviewed: Nov. 13, 2011
Love these cookies. They were flavorful and had a chewy consistency with a little crispness. I substituted 1/2 C of butter-flavored Crisco for 1/2 C of the butter. This gave me the consistency that I wanted for the cookies. Next time I will cut the salt in half. Will definitely make these again!
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2 users found this review helpful

Bread and Butter Pickles II

Reviewed: Jul. 15, 2011
This is a great recipe. It's easy and the pickles are delicious - - just the recipe I've been looking for. I used half of the cukes, onion, and salt (but my cukes and onions were rather large) to a full batch of brine. Instead of green pepper, I used four jalapenos that I sliced very thinly on a mandoline (seeds and all). They added a nice zip. Also, I used a whole head of garlic and sliced it, too, on the mandoline instead of chopping. I did not put the jalapenos and garlic in the salt mixture. Instead, I added them to the boiling brine when I added the cukes and onions. This yielded 7 quart jars. Will definitely make again!
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8 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Dec. 28, 2010
one teaspoon of pepper in this recipe is way too much for my taste. I wish I would have used a more conservative approach with the pepper because it overpowered everything. Anyway, I made the recipe "as is" and tasted it. Then I decided to add extra ham and some cheese for additional flavor. I used 8 oz of colby jack cheese, but think that an extra sharp cheddar would have been much better. I don't think I'll make this again.
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19 users found this review helpful

Blueberry Zucchini Bread

Reviewed: Aug. 5, 2010
Admittedly, I was skeptical about adding blueberries to zucchini bread, but it turned out really well. I increased the shredded zucchini to 3 cups so that I could reduce the oil to 2/3 cup. I also reduced the vanilla and cinnamon to 2 teaspoons each. I used frozen blueberries. The bread was moist and delicious and I will make this again.
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11 users found this review helpful

Baked Stuffed Zucchini

Reviewed: Aug. 1, 2010
This recipe was easy and delicious. Now I know how I will use my excess zucchini. I made some slight modifications as follows: I added approx 3-4 T of finely chopped sweet onion, 1 thinly sliced fresh sweet banana pepper and a few (chopped) cherry tomatoes from from my garden. I also added a little more salt (kosher). I think 1/4 cup of wine would be sufficient because there was a lot of liquid that I eventually had to drain off. Like some other posters, I also did not par-boil the shells. After putting the stuffing in the shells, I topped them with some fresh basil, a little extra parmesan, and some panko bread crumbs. Instead of broiling, I grilled the stuffed shells for 5 - 7 minutes with the lid of the grill closed. Delicious.
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7 users found this review helpful

Spicy Refrigerator Dill Pickles

Reviewed: Aug. 1, 2010
Oh my gosh, these are so good after just one day! They are nice and crisp and so flavorful. I used a lot of fresh dill from my garden and didn't chop it. I didn't reduce the sugar because I read all of the reviews after I made the pickles, but I still like them A LOT. Also, they were very easy to make. Will definitely be making more of these.
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2 users found this review helpful

Sue's Hot Fudge Sauce

Reviewed: Jul. 9, 2010
Good, but I'm looking for a great hot fudge sauce recipe and, for me, this is not it.
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1 user found this review helpful

Flavorful Flounder

Reviewed: Jul. 7, 2010
Very easy and very delicious. The only change that I made was to use fresh chives from my garden in place of the green onions. Thanks for such a great recipe!
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1 user found this review helpful

Gingered Pork Chops in Orange Juice

Reviewed: Jan. 5, 2010
This is a good recipe and something a little different for pork chops. The flavors were a nice combination. I didn't have brandy, so I used triple sec. Also, after baking the pork chops I thickened the sauce with a little cornstarch. Will make these again and will try the recipe with the brandy.
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3 users found this review helpful

Sugar Snap Peas

Reviewed: Aug. 17, 2009
Excellent! I used fresh sugar snap peas. I didn't have a shallot on hand, so I used a small amount of finely-diced sweet onion and a little garlic. Used fresh thyme from my garden. Will definitely make again!
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6 users found this review helpful

Savory Grilled Potatoes

Reviewed: Aug. 17, 2009
Great recipe. I made it according to the instructions. Easy to make and delicious. Family all liked it. Will definitely make again.
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1 user found this review helpful

Brian's Easy Stuffed Flounder

Reviewed: Dec. 30, 2008
This recipe was easy to make and it was good, but the flavored stuffing mix overpowered the flavor of the crab meat (even though I added 3 more oz of crab meat to the stuffing). I'll be using plain bread crumbs in the future, or perhaps just look for another recipe. Also, this recipe made much more stuffing than I could use for five large flounder fillets (2 lbs).
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2 users found this review helpful

Lady Lock Filling I

Reviewed: Dec. 22, 2008
I used this recipe for my lady locks last year and didn't like it very well (it lacked flavor), but I thought I'd try again. I used 1/2 butter and 1/2 crisco. I was able to get the sugar crystals out. It still was not flavorful enough. I added one cup of powdered sugar to try to sweeten it up a bit. It didn't help much. I'll be looking for a new recipe.
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1 user found this review helpful

Grandma Ople's Apple Pie

Reviewed: Nov. 29, 2008
My family is quite experienced with pie making (I've won blue a ribbon for my peach pie and my mother won a blue ribbon for her apple pie)and I think this apple pie recipe (Grandma Ople's) is fabulous! It's a little tricky to make because of the syrup, but very much worth the effort. I used a combination of Jonathan, MacIntosh, and Yellow Delicious apples and I also added 1/2 teaspoon of cinnamon to the syrup. Be sure to stir the syrup constantly (I burned the first batch and had to make a second batch). Also, don't boil the syrup too hard for the entire five minutes because I think it makes the syrup way too stiff - - almost like hard-tack candy. Instead, just simmer like the instructions say (while stirring the entire time). I poured the syrup over the apples in a large bowl before putting them into the shell. The syrup did "clump up" when it hit the cold apples, but I made sure the clumps of syrup were evenly distributed in the pastry shell so that when the pie baked, the syrup would melt and distribute evenly (which it did). Be sure to put a large piece of aluminum foil on the oven shelf under the pie, as it will most likely drip a lot. I didn't pour the syrup over the lattice crust (again, the syrup was too thick). Instead, I sprinkled large-grain white sugar on top of the lattice crust. The pie was beautiful and delicious. Everyone loved it. It would give my mom's blue-ribbon apple pie a run for the money! I just wish I would have measured how many
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4 users found this review helpful

Paul's Pumpkin Bars

Reviewed: Sep. 29, 2008
This is easy to make and delicious. Other posters are right in that it has more of a spongy cake consistency rather than a chewy bar consistency. But, it's still really good. I decreased the cinnamon to 1.5 teaspoons and added 1/4 teaspoon each of ground cloves and ginger. I also added another ounce of cream cheese to the icing recipe. I've made this recipe to take to two "outings" and people have loved it.
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1 user found this review helpful

Homemade Horseradish

Reviewed: Sep. 19, 2008
This was my first try with homemade horseradish. It was very easy to make and I'll make it again. To try to get the horseradish root to be a finer consistency while still using my food processor, I peeled the root, but left it whole. Then I shredded the whole root using my food processor. I then changed the blade in my food processor and processed 2 cups of shredded root along with the other ingredients. This worked pretty well, but it still wasn't the very fine texture I was hoping for. At first I left the sugar out of the mixture, as suggested by another poster, but the it tasted a little bitter. Adding the sugar eliminated the bitterness. My son, who loves horseradish, also loved this recipe.
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8 users found this review helpful

Mouth-Watering Stuffed Mushrooms

Reviewed: Jan. 13, 2008
Outstanding recipe! I made these mushrooms for a family dinner and all mushroom lovers raved. I found that one batch of filling filled approximately 18 fairly large mushrooms (with slight modifications). Also, I added 1 T. of finely minced sweet onion to the mushroom sautee and used half olive-oil and half butter. (I still added the onion powder although I used minced onions, too.) I made 2 separate batches of filling: one crab and one bacon. For the crab filling, I added two 6 oz cans of well-drained flaked crab. For the bacon filling, I added 5 thick-cut strips of finely chopped smokey bacon (I also added 1 tablespoon of bacon fat). I used my Pampered Chef self-releasing scoop to put generous portions of filling on the mushrooms, then I sprinkled them with a very fine coating of unseasoned bread crumbs and parmsan cheese. Yum! One last note: although we love spicey foods, we thought the cayenne added too much hotness and actually detracted from the other savory flavors in the recipe. I suggest omitting it.
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2 users found this review helpful

Waldorf Salad II

Reviewed: Jan. 2, 2008
Very good (that is, if you like Waldorf salad). I used a combination of Granny Smith & McIntosh apples. I omitted the raisins and used seedless grapes instead. Also, I toasted the walnuts and added some toasted coconut.
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1 user found this review helpful

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