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

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Spinach Quiche

Reviewed: Aug. 16, 2001
This recipe is excellent. I made it the first time for company and was a little nervous about how it would turn out, but it was great. The flavor was delicious and the consistency was perfect. Be sure to thoroughly drain (squeeze) the spinach and canned mushrooms.
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2 users found this review helpful

Crab Stuffed Flounder

Reviewed: May 1, 2005
Very good and easy. Will make again.
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0 users 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

Clone of a Cinnabon

Reviewed: Feb. 3, 2002
These rolls are really good. They're easy to make, but took a little time. The rolls in the middle of the pan were a little gooey -- the next time I make them I'll try spacing them apart on a large cookie sheet so they bake individually & more evenly. Also, I'll cut down on the amount of butter -- way too much guilt! Lastly, I think half of the icing recipe would be enough.
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Banana Banana Bread

Reviewed: Sep. 5, 2003
Delicious and easy to make. I also added 1 teaspoon of vanilla and one cup of chopped walnuts. I'll definitely make this recipe again.
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Easy Pepperoni Bread

Reviewed: Feb. 23, 2007
This recipe was really good and easy to make. I used my bread machine to make the dough (1 pound of italian bread dough). I sprinkled some crushed red pepper flakes on it along with the other spices. I baked it for exactly 35 minutes and then served it with pizza sauce for dipping. My son, who loves pepperoni rolls, thought it was great.
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2 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

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

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

Gourmet Chicken Pizza

Reviewed: Mar. 3, 2002
Excellent pizza! I made this recipe using Jay's Signature Pizza Crust and my family (and company)loved it. Will definately make it again soon!
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Andrew's Herb Risotto

Reviewed: May 6, 2007
Omigosh, this was so good! Such a fresh herby flavor - - a welcomed change of pace for a starchy side dish. This was the first time I've made risotto. It was kind of a pain to gather all the ingredients and prepare, but very much worth the effort! The only thing I didn't have was the white wine, so I just added 1/2 cup more chix broth. I'm making this for company next week. Thanks for a great recipe, Lesley.
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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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13 users found this review helpful

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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3 users found this review helpful

Breaded Chicken Fingers

Reviewed: Feb. 4, 2004
My family loved this recipe. I used whole chicken tenderloins. I didn't have time to refrigerate the chicken in the buttermilk mixture, but it still seemed to work quite well. My kids (and husband) requested that I make these again "very soon."
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Spinach Salad with Peaches and Pecans

Reviewed: Jul. 2, 2015
This was a great salad. I used mixed baby greens and added fresh blueberries along with the peaches. I also added grated Asiago cheese, chives, and freshly ground black pepper. I used poppyseed dressing by Paula from this site and spruced up the dressing by adding a little more vinegar, dry mustard, and grated sweet onion. I put the dressing on the salad to taste instead of all at once. Lastly, I added some grilled chicken. Delicious.
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4 users found this review helpful

Mostaccioli with Spinach and Feta

Reviewed: Mar. 14, 2004
I modified this recipe slighlty so it would be similar to a dish I recently had at an Italian restaurant. I used chopped sundried tomatoes in place of the fresh tomatoes. I used fresh baby spinach that I added at the very end and cooked until the leaves wilted slightly. I also added pine nuts. I used regular feta instead of the flavored feta and I increased the amount of garlic. It was very easy and delicious!
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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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9 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

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

Acapulco Margarita Grouper

Reviewed: May 2, 2005
My whole family loved this recipe. It's unique and flavorful. I didn't have tequila on hand, so I used vodka. I also didn't have orange liqeur, so I used orange juice. I'll definitely make this recipe again- - maybe even for company.
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3 users found this review helpful

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