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

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Sweet Potato Pie II

Reviewed: Nov. 17, 2005
I feel sort of bad giving this review to this recipe because clearly I'm in the minority of those who've submitted a review, but I didn't like this recipe at all! This was the first sweet potato pie that I 've made. I've read that oftentimes sweet potato pie is so much better than regular pumpkin pie, so I was anxious to try a sweet potato pie. I followed the recipe exactly, but my husband and I both didn't like it. Of course, I'm comparing it to pumpkin, and maybe that's wrong (like comparing apples to oranges). I therefore didn't rate this recipe. Unfortunately I ended up throwing the pie out and the recipe. I'll stick to pumpkin.
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36 users found this review helpful

Rise 'n Shine Juice

Reviewed: Nov. 23, 2003
Very simple and very good. I served this to a group of girls for a brunch and it was a hit. I used orangepineapple juice with inexpensive champagne. I also added some marachino cherries with some cherry juice and served it in a colorful glass pitcher. (The cherries will sink to the bottom of the pitcher.)
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35 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

Uncle Terry Meat

Reviewed: Nov. 29, 2001
My family and I enjoyed this recipe. I baked the chuck roast in the marinade in the oven for two hours (covered with foil). I then skimmed the fat off of the marinade, thickened it using cornstarch, and served it over noodles. The chuck roast I used wasn't tough at all -- maybe because I marinaded the roast for approximately 20 hours prior to baking. I'll make this recipe 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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12 users found this review helpful

Gourmet Pumpkin Pie

Reviewed: Nov. 29, 2001
I liked the pecans in the crust of this pie and will add them to future pumpkin pie crusts, but I didn't think the struessel topping was worth the trouble. My family wasn't crazy about this pie either. I'll go back to the traditional pumpkin pie.
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11 users found this review helpful

Sweet and Sour Zucchini Salad

Reviewed: Aug. 3, 2003
Very good. As other reviewers suggested, I made it the night before so the flavor would be enhanced. I also used red pepper for color. It's a good (and different way) of using up an abundance of zucchini. I'll make this recipe again.
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9 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

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

Egg Noodles

Reviewed: Mar. 18, 2006
The noodle dough recipe that I've made in the past is good, but is very difficult to use with my hand-cranked pasta maker. I was therefore looking for a new noodle recipe and decided to give this recipe a try, although I was somewhat leery about kneading the dough. (I was afraid kneading might toughen the dough.) This recipe worked great in my pasta maker and the noodles were not tough, although they weren't as light as noodles made from my original recipe. I will definitely use this recipe again - - perhaps to make pierogies. The ease of using this dough in my pasta maker is worth the trade-off of having a noodle that isn't quite as light as my other recipe.
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8 users found this review helpful

Lettuce with Hot Bacon Dressing

Reviewed: Jun. 20, 2003
This dressing was great! I made it for Fathers' Day and everyone loved it (including my very picky teen-aged son.) However, I made the dressing in advance and reheated it slightly in the microwave when I was ready to use it. When I poured the dressing on my spinach salad (that was also made in advance and had been refrigerated for a few hours), the dressing cooled down too much and sort of "coagulated" on the spinach (yuk). Next time I will keep my spinach at room temp.
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8 users found this review helpful

Roasted Garlic Grilled Vegetables

Reviewed: Jun. 16, 2002
These vegetables were so good! For color, I used one summer squash and one zuchinni, and I also one red pepper and one green pepper. I made 1 1/2 times the oil and seasoning mix and grilled the veggies on a large piece of aluminum foil for about 15 minutes. My family loved them!
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8 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

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

Easy Chicken Parmesan

Reviewed: Mar. 18, 2006
I followed this recipe exactly and used regular (unseasoned) breadcrumbs. The chicken lacked flavor. Next time I will use seasoned breadcrumbs or add more seasonings to the regular breadcrumbs.
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5 users found this review helpful

Ham and Fresh Basil Pinwheels

Reviewed: Oct. 2, 2001
I have an abundance of fresh basil and have been looking for recipes in which it can be used. Since I didn't have a kitchen scale, I had difficulty measuring 4 ounces of fresh basil. I think I used too much because it was overpowering and oftentimes downright bitter. Also, aside from the strong basil flavor, I thought the pinwheels were "missing something". My father is the only person in our family who liked them.
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5 users 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

Buttercream Icing

Reviewed: Dec. 21, 2001
I've long been searching for a good frosting for my sugar cookies and I think I've found it with this recipe. The flavor and consistency are very good.
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4 users 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

Roasted Beets and Sauteed Beet Greens

Reviewed: Mar. 16, 2006
Good, but I'm not sure if I'll make the beet greens again.
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3 users found this review helpful

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