Peggy Profile - Allrecipes.com (12140668)

Peggy


Peggy
 
Home Town: Syracuse, New York, USA
Living In: Quincy, Illinois, USA
Member Since: Feb. 2011
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Indian, Italian, Healthy, Vegetarian, Quick & Easy
Hobbies: Scrapbooking, Knitting, Quilting, Biking, Reading Books, Music, Charity Work
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Recipe Reviews 50 reviews
Tuna Pizza
I made this for dinner tonight, and it is yummy, but I think I may just keep it in my Lenten dinner file. I made it on some naan bread I'd purchased, used one can of water packed tuna per pizza, and caramelized half a large red onion and one small white one (my husband won't go near a raw onion to save his life), and it was good. I had a pizza similar to this in Paris, and it is an acquired taste, but it's worth trying. My husband said he thought it tasted like a tuna melt, so maybe when I make this again, I'll add some finely diced tomatoes before the mozzarella. I have one pizza left, maybe I'll sprinkle some on that before I serve it. Good recipe, but it might be improved by some tinkering according to personal taste.

0 users found this review helpful
Reviewed On: Feb. 20, 2015
Potato Rolls
I just made this, and yes, they turned out really yummy, tho I wish I'd made them bigger for sandwiches. As is, we had them fresh out of the oven as slider buns. I found, like some other reviewers, that they didn't rise as much as many other yeast bread/roll recipes I've made. Perhaps that had a little to do with how cool and dry it is here, but it is to be noted. However, they are definitely worth a try (especially for a holiday meal, these would be perfect). I'm glad I saved half the dough for rolls later. I'll have to see if it rises after being in the fridge for a day, but it's worth a shot to have fresh bread. If it doesn't work, lesson learned.

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Reviewed On: Feb. 15, 2015
Chef John's Perfect Mashed Potatoes
Ok. I was skeptical, but I needed some "leftover" mashed potatoes for another recipe, and I had the russets (I usually use red-skin-on for my mash), so I figured I'd try this recipe. I had to watch the video to believe that you only have to cut each potato in half, but I followed the directions and ingredient amounts (except I used 2% milk, cause that's all I had). All went well, until I added the milk, and the potatoes turned soupy, and I thought "oh, NO!". This is the first time I've ever followed amounts for the butter and milk, so I just figured it was too late, so I might as well keep stirring. Well, didn't they just tighten up to the perfect consistency! I was amazed (and relieved). Mine are not completely lump-free because I was mashing in a non-stick pan (the only kind I own), so I could have mashed more vigorously, but they are probably the best "plain" mashed potatoes I've ever made. My mom always used a motorized hand mixer for mashing her potatoes, so for all I know, I grew up eating gluey potatoes. No more for me and mine. Thanks, Chef John. You made me a believer.

0 users found this review helpful
Reviewed On: Feb. 7, 2015
 
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