Peggy Profile - (12140668)


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 60 reviews
Zesty Quinoa Salad
I made this for a ladies' lunch, so I followed the recipe exactly (if I'd been making it for my family, I'd have bumped the cilantro and red pepper a bit). I cooked the quinoa in chicken boullion, and thus did not need any additional salt at the end. I think it did benefit from sitting overnight in the fridge, and it was very well received by the group. As for me, I have found another staple salad to keep in the fridge for fast summer meals. Oh, and I think the serving size may be a bit off; if you only get six servings out of this, they must be very generous servings. I'd estimate at least 8 or 10 servings, even for an entree, served in a pita or over lettuce. It's a really, really tasty, fresh Mexican-ish take on quinoa. It'd be perfect for Cinco de Mayo, cause it can be hard to find Mexican dishes that are lighter and not slathered in cheese. I'll be making this often. Thanks!!

1 user found this review helpful
Reviewed On: Apr. 16, 2015
Chicken and Sausage with Bowties
I'm rating this five stars even though I tweaked it a little because it's so versatile and forgiving! I had some precooked Italian sausage and leftover cooked turkey breast to be used in the fridge, and a small amount of farfalle, so I threw this together and it was delicious, even tho it simmered on the stove about twice as long as required because my hubs was delayed at work. I cooked some diced onion and garlic in EVOO, then added a can of diced tomatoes (with basil, garlic and oregano), brought that to a boil, then a simmer, added the pre-cooked meats and wine, added a couple of grinds of Italian seasoning, then let the sauce simmer for what turned into almost an hour before adding the pre-cooked farfalle and a few small chunks of fresh mozzarella about three minutes before serving with a sprinkle of parm. (from the green can). The meats had broken down a bit, but that turned out to be a good thing, as the sauce was just the right consistency, and the flavor was divine! I look forward to trying this when tomatoes and basil are in season (right now, the toms from the stores around here have zero flavor), but this is great for something that uses canned tomatoes, and I'll never look cross-eyed at recipes that mix poultry and pork products again. Thanks!

0 users found this review helpful
Reviewed On: Apr. 9, 2015
Sweet Potato Rolls
This recipe is awesome!!! I had a sweet potato, so I boiled and mashed that a day before, then gently warmed it before adding it to the yeast mixture. I was running low on AP flour, so I used one cup of bread flour and two cups of AP, then added just about another cup of AP while kneading. The only other change I made was to use 2/3c SP mash. I formed the dough into 20 small balls, and wound up with perfect 2 1/2" square rolls. I may try another batch of these with brown sugar instead of white, but I don't know as that would improve upon what turned out to be a lovely looking and delicious tasting roll. I will definitely keep this recipe in my bread favorites. Thanks for sharing.

0 users found this review helpful
Reviewed On: Apr. 5, 2015

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