peachlovehope Recipe Reviews (Pg. 1) - Allrecipes.com (11981390)

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Dry Onion Soup Mix

Reviewed: Apr. 5, 2013
I tried two different dry onion soup mix recipes (we are gluten free so we can no longer use Lipton's as it has added in barley); this one was far superior to the other we tried (which actually called for a small amount of white sugar...) and we prefer this to Lipton's; it has more flavor! We use 1/4 cup to equal one env. of Liptons. Thanks for sharing your recipe with us!
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8 users found this review helpful

Lighter Banana Muffins

Reviewed: Apr. 3, 2011
These were alright, following other reviewers' suggestions, I added 1 extra banana, and 1 extra egg (I didn't have any applesauce). They turned out fine, a lighter muffin, although they did stick to the paper a bit, I was still able to remove papers without difficulty/ripping. I was just disappointed in the lack of flavor. Don't get me wrong- it tasted like bananas, I guess after trying this recipe I've learned that in baked goods, I prefer to couple bananas with complimentary spices such as nutmeg, cinnamon, etc. From now on when I want banana muffins, I'll just take my favorite banana bread recipe and divide it into a muffin pan- it turns out great & the flavor is the comforting, delicious taste I anticipate.
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Savory Slow Cooker Squash and Apple Dish

Reviewed: Mar. 21, 2011
Thanks to all the reviews that commented to make sure & cut the squash pieces smaller & the apple in large chunks. As a family that's only started eating squash in the last 6 months or so, we've been trying a variety of ways to eat squash & this is one of our favorites. Using different types of apples brings out different flavors & my kids love that it doesn't have a mushy/sticky consistency like some recipes using squash get if they are cooked too long. Another way to entice kiddos is to drizzle a little maple syrup over it when serving. Great recipe that made me more of a fan of squash than I had been before!
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7 users found this review helpful

Debdoozie's Blue Ribbon Chili

Reviewed: Dec. 26, 2010
Quick, easy, convenient & the use of salsa give this chili a cooked-all-day big flavor. We made this for a small local Soup Kitchen our church is heading up because it enabled such a low prep/cook time & it was a huge hit. I think it just might replace my regular chili recipe I use at home as well. Thanks for sharing!
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6 users found this review helpful

Hearty Split Pea Soup

Reviewed: Mar. 21, 2011
Never had split pea soup before & I was looking for an option that was non-dairy. I made enough of this to bring to potluck where it was a huge hit!! I'll definitely be making it again & again for our family.
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4 users found this review helpful

Cornmeal Coating

Reviewed: Dec. 1, 2012
Made it as the recipe is written and I couldn't really taste any of the seasonings well. It had such a high ratio of flour to cornmeal that it wasn't very crunchy/crisp, but I suppose it is called a "coating"... I won't make it again.
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3 users found this review helpful

Baked Sweet Potato Sticks

Reviewed: Apr. 17, 2014
The simplicity of this recipe implies that it would be good for a beginner, however the directions do not state to flip/turn the fries at any point. My budding learner followed the directions to the "T" and was disappointed they were black on the bottoms. She received an "A" for effort on her assignment despite the poor recipe results.
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2 users found this review helpful

Blueberry Sauce

Reviewed: May 28, 2011
Absolutely delicious- I am not generally a big fan of blueberries but had some fresh ones to use up. This is a recipe I will be CRAVING and will make over & over again! MMMMM delish! Only difference I did was to substitute 2 T. lemon juice for the 1 c. orange juice. I didn't have OJ and didn't add any additional water to make up for it as I wanted a thicker sauce (and you can always add water later to thin, right?). It came out stunning and I tasted it while it was still hot - perhaps the need for flavors to mingle was only an issue with the OJ because using lemon juice I would've rated this recipe a 9 if I could have! Better than sauces I've had in restaurants!!! My 4 yr. old son, who won't eat blueberries, LOVED scraping the kettle with a spoon to get every last drip of this sauce!
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No Bake Cookies I

Reviewed: Aug. 24, 2013
This is a good recipe, we enjoyed them and were able to successfully substitute original almond milk for the milk and Original Earth Balance (vegan) buttery spread plus a pinch of salt for the butter due to allergies. We had tried another version of this recipe which called for slightly less sugar and cocoa, but it just tasted "ok". This recipe is GOOD. If we're eating a cookie, we aren't too worried about the sugar content since it is an occasional treat. :)
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1 user found this review helpful

Garlic Kale

Reviewed: Aug. 18, 2013
This is my first encounter with cooking kale. I had some in our fridge and had tasted a leaf raw and it was very peppery. A few days later I tried it again (same area on the leaf) and it had mellowed out to being a strong broccoli-stalk like flavor. (I have read before that many lettuces turn bitter after/during the hottest part of the summer and they mellow if kept in the fridge 2-3 days before consuming). I was drawn to this recipe because we love garlic and I thought it might help us to acquire a taste for including kale in our diet. I cooked it exactly as specified in the recipe. My husband loved it, the kids and myself forced ourselves to eat it. IMO, it wasn't horrible, just very strong and not something I could eat on its own as a side dish. I had made fried potatoes with bite-size meat, so stirring about 2 T. of this kale into the mix made it easier for me to tolerate. The only reason I'll make it again is because we have a tortoise who eats kale, but doesn't eat as much as what comes in the bundle. I can't bring myself to toss out the 'extra' so we'lll keep trying. It's healthy at least!
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Supreme Strawberry Topping

Reviewed: Mar. 28, 2012
Great, it was just what I was looking for & turned out wonderful. Thank you to those who took the time to clarify about chopping all the strawberries, holding 1/3 to the side while cooking 2/3 and pureeing 1/3 of the cooked strawberries, then combining them all.
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1 user found this review helpful

One-For-All Marinated Beef

Reviewed: Jan. 18, 2012
Great flavor, tender meat. Used this on beef but will be trying it on other meats as well. I broiled a couple different cuts of steak and they turned out great. The kids even loved it!
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1 user found this review helpful

Roasted Butternut Squash Soup with Apples and Bacon

Reviewed: Oct. 27, 2010
This was very time consuming. I roasted the butternut squash on a pan with 1/4 c. water while I was doing the other preparations & just scooped it out when it was done & I was ready for it. It did have a very intense flavor, but somehow with all the seasonings, I didn't taste much squash. Actually I tasted more celery than squash. I also didn't puree it as my kiddos don't care for that texture. I opted to use my electric mixer to beat the soup on med-low while still in the pot just before serving. This way I could control the consistency & didn't have to juggle "batches" to and from my blender. All in all, it was a good soup, but a bit overwhelming if you (as I did) plan it as the main course. I will make it again, only next time I plan on cutting back the curry (I love it, but it drown out the other flavors... I couldn't taste the apple at all.), adding twice the bacon & a tiny bit of liquid smoke. I think that would be the perfect variation to make it more of a rounded hearty meal in itself.
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Roasted Brussels Sprouts

Reviewed: Jul. 20, 2013
My husband and I liked these better than sauteeing them with minced garlic. I had a bad experience eating brussel sprouts that had been cooked for hours in a stew (=really, really unpleasant taste/texture). I haven't bothered trying them since. My husband grew up eating them & enjoyed them so I finally mustered the courage to try them again. First we tried sauteeing them with garlic, and it was okay, but I wasn't able to eat more than one. I tried this recipe- I cooked them for about 12 minutes at 375, then lowered it to 325 (worried they may burn without cooking the inside), but after my total cooking time had been about 25 minutes and they were very firm in the center, I upped the temp to 375 again and after a total cook time of about 35 minutes they were done. I did NOT cook them to a dark brown/black. I cooked them until they were a nice brown (more than golden) on at least 2 sides (I was shaking the pan every 10 minutes). They were very good. The little leaves that had fallen off & blackened had a very strong tasted & a crunch. I could see how this taste may be appealing on the entire batch, but it would have been overpowering in my opinion, which is why I chose not to cook the whole batch to that color. I was very happy with how they turned out and ate about a dozen of them. The inside was soft enough to be enjoyable, but definitely not mush. I think the key to this recipe will be finding just the right temp and time for each family's tastes. Will make it again!
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Cranberry Chicken I

Reviewed: Jul. 7, 2013
A friend made cranberry chicken when we were over to dinner. She wrote the recipe for me, but I lost it so I came online to look for a similar recipe. This one is the same except that hers said to use 1 cup French or Western or Italian salad dressing. The Italian gives it less sweetness and more of a cranberry 'kick' but we made it tonight using Western and it was delicious! The extra sauce seems too good to throw out so I am planning on mixing it in with some ground beef tomorrow to make a sweet BBQ sandwich filling. Also, the Liption's onion soup mix can be omitted if you want a gluten free option and the flavor is still great.
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Molly's Chicken

Reviewed: Mar. 14, 2013
All but the 3 year old loved this recipe. (6 year old and 12 yr old gave it a thumbs up!) It was so easy and flavorful, we will be making it again and again. I love that I have the ingredients on hand and to be honest, I think it tasted even BETTER the second day. MMMMMMM Thank you for sharing, we love kid-friendly tasty recipes!
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Candied Almonds

Reviewed: Mar. 14, 2013
Very good- cooked up very quickly, just keep stirring and stirring. We couldn't wait for them to cool down, so we were eating them within 15 minutes of my first seeing this recipe. :) Will make again, maybe adding a pinch of salt?
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Apple Orchard Punch

Reviewed: Dec. 1, 2012
This was very delicious! I think some people may have had less than satisfactory results based on what brands of juice they were using. There is a huge difference in flavor on different juice brands, particularly orange juice. I bought Old Orchard apple juice frozen concentrate, prepared it and used the recommended amount. Also, I used Old Orchard brand "Cranberry Blend" frozen concentrate because that was all I could find. I purchased a not-from-concentrate pulp-free orange juice (like Simply Orange) because I am a picky OJ drinker. The overall flavor wasn't overpoweringly apple or cranberry- it was very refreshing and not too sweet.
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