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

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Blueberry Pie

Reviewed: Aug. 14, 2001
I've always had difficulty making a good blueberry pie -- it usually turned out too runny and too tart. This amazingly easy recipe results in a consistently delicious pie. My father grows his own blueberries and now I can make a great pie using his berries. The only thing I omitted was the cinnamon -- I personally don't care for it in blueberry pie.
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Old Fashioned Raisin Pie I

Reviewed: Jun. 20, 2003
I made this pie for my father on Fathers' Day because he said he just loves raisin pie and hasn't had it for soooo long. Well, both he and my husband said the pie was outstanding. It was also easy to make. I served it warm with vanilla ice cream. I discovered, however, that I'm not as much of a raisin pie fan as my father and husband. I will make it again - - for them.
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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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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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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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Blueberry Salad

Reviewed: Jun. 16, 2002
Yummy!! I made half of this recipe and put it in a store-bought graham cracker crust. Delicious -- I'll definately be making it again.
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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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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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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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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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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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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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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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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

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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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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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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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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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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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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