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

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Carrot Cake III

Reviewed: Mar. 6, 2005
This was the first carrot cake I ever made and it was absolutely declicious. The only change that I made to the cake recipe was to use walnuts instead of pecans. I found that a one-pound bag of carrots yielded the three cups of shredded carrots the recipe calls for. I baked the batter in two 9" round shiny metal cake pans in a convection oven at 325 degrees for 38 minutes. Instead of using the traditional cream cheese frosting included in this recipe, I followed the advice of a previous reviewer and used the Whipped Cream Cheese frosting recipe from this website. My guests raved!
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Whipped Cream Cream Cheese Frosting

Reviewed: Mar. 6, 2005
This frosting is absolutely delicious! It's a very nice substitute for the traditional cream cheese frosting because it's not as heavy nor as sweet. I followed the directions exactly and the frosting came out perfect. I used it to decorate a double-layer round carrot cake and it worked great. I did not find it to be at all "runny" (as did some other reviewers). Just be sure to beat the whipping cream adequately, and then fold it into the cream cheese mixture gently. My guests loved this frosting and I will definitely make it again.
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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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Crab Stuffed Flounder

Reviewed: May 1, 2005
Very good and easy. Will make again.
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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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Pumpkin Pancakes

Reviewed: Nov. 27, 2005
Delicioius and easy to make. I used 1 tablespoon of pumpkin pie spice in place of the cinnamon, allspice and ginger. The batter was thick, which I like. After pouring the batter on the griddle, I sprinkled each pancake with pecans. The pancakes were light, fluffy and flavorful. I will make this recipe for company in the future.
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Bourbon Whiskey BBQ Sauce

Reviewed: Mar. 16, 2006
I used this barbecue sauce on spare ribs. It was really, really good (although I'm still trying to decide if it's "thee sauce" I'm searching for). It is good when it's just cooked, but gets better and better the longer it sits in the frigde. I sent my 21-year old son to buy "good" bourbon. He came back with "Old Crow" ($7.99/bottle)! I used it and the sauce still tasted great! My family really liked it.
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Blueberry Pound Cake

Reviewed: Jun. 22, 2006
Terrific! I made this recipe for a Father's Day brunch and it was eaten entirely (and quickly!). My guests loved it (especially my mom who is a true pound cake lover). I used frozen unsweetened blueberries (fresh ones are not quite in season). I measured 2 heaping cups frozen berries and let them thaw and drain in a colander overnight in the fridge. I dredged them with flour before adding to the cake batter, as it says to do in the recipe instructions. The batter was thick, but it was not difficult to work with - - I don't think it needs added milk. Also, I buttered and sugared the pan, as directed, and the cake came out very easily. I'll definitely make this again. It's easier than the blueberry muffin recipe that I use and just as good.
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Marinated Grilled Shrimp

Reviewed: Jul. 10, 2006
Wow! This shrimp was GREAT and very easy to make! I followed the recipe exactly; marinated the shrimp for an hour) and was careful not to overcook it on the grill. My husband and I enjoyed the kick that the cayenne pepper added, but people who are very sensitive to spicey foods may want to take caution. I put this recipe on my "definitely make for company" list.
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Creamy Dill Cucumber Toasties

Reviewed: Jul. 30, 2006
My guests loved these! They disappeared so fast, I almost didn't get to try one myself. I lightly toasted the bread on both sides using the broiler. I assembled them a few minutes before my guests arrives so they wouldn't get soggy. Also, I sprinkles some fresh chives and fresh ground pepper on them - - yum!
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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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Bronco Burger

Reviewed: Mar. 14, 2007
These burgers were delicious and a nice change from the typical burger. I followed the recipe exactly, except that I had trouble roasting the peppers (the wind kept blowing out the grill). I therefore used the peppers without fully roasting them. We like spicy food and therefore left the pepper seeds in). Grilled the burgers over mesquite wood and added our favorite condiments. Yum!
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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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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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London Broil II

Reviewed: Aug. 19, 2007
Delicious - - my family loved it. I added a LOT more garlic, doubled the amount of ketchup, and added 2 tablespoons of lemon juice. I also omitted the salt because of the soy sauce. I made two batches of marinade for 4 lbs of meat and grilled the meat over mesquite wood chips. It was delicious and I'll make it again, but perhaps with a more tender cut of beef.
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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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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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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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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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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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