Peggy Recipe Reviews (Pg. 1) - Allrecipes.com (12140668)

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Zesty Quinoa Salad

Reviewed: Apr. 16, 2015
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!!
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Chicken and Sausage with Bowties

Reviewed: Apr. 9, 2015
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!
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Sweet Potato Rolls

Reviewed: Apr. 5, 2015
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.
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Colleen's Potato Crescent Rolls

Reviewed: Apr. 5, 2015
Wow. I was skeptical, but tried this because I wanted to bring rolls to a friend's for Easter dinner. I made the dough and had it in the fridge around 11AM Saturday. I pulled it on Sunday morning, about an hour before I formed the rolls, which then had almost three hours to rise while I was at mass. I was amazed at how much they increased in size after rising, which was about 3X in volume. I only made a half batch, but messed up and made one half of my dough into 16 rolls, then made the other half into 12 rolls. They came out HUGE compared to the starting point. I made things easier by brushing melted butter over the whole disc of dough before cutting them into triangles and forming the crescents, then brushed them again before baking. I covered the pans with foil to prevent over-browning, removing it for the last two minutes. I got 28 rolls out of a half batch. I can only imagine if I'd portioned them according to the recipe that they'd have been large enough for a sandwich. The rolls had a wonderfully soft, flaky texture. I'm DEFINITELY going to use this recipe often. Thanks so much!
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Blue Ribbon Overnight Rolls

Reviewed: Mar. 29, 2015
I just made a half batch of these for the first time, and they turned out great. I started the dough and had it to the "rising" stage by 8 AM, formed the rolls after seven hours, then let them rest for an hour before baking to have fresh rolls for dinner. They are very good as is, but I think I'll add some Italian seasoning and/or garlic salt the next time I make them, as there is definitely some room for tweaking depending upon when you want to serve them. I'm interested to see how they hold up after they've had a chance to cool off. I can definitely see how, if serving to a crowd, one would likely not ever get the chance to find out. Fresh out of the oven, they are pretty irresistible. One caveat, tho...I'd be leery of making this dough in our hotter climate of the summer months. I think if I make these during the summer, I'll either not let the dough sit as long before baking, or I'll do a longer, slower rise in the fridge. I peeked at the dough after three hours, and the rise at seven hours didn't seem to be much greater, so maybe the longer rise isn't crucial for success.
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Easy Beer Bread Mix

Reviewed: Mar. 22, 2015
I give this five stars because it made an absolutely beautiful, tasty loaf with a very strange flavor of beer. I used a cinnamon Horchata beer that I don't particularly care for as a drink, but it worked in the bread beautifully when I subbed in cinnamon sugar for the savory seasonings. I did have to make my own self-rising flour, and I upped the brown sugar to 1/3c. as many had suggested, and I think perhaps I'll use less (unsalted) butter next time, but it came out gorgeous. Wish I'd taken a picture of it before I sliced into it.
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Chef John's Syracuse Salt Potatoes

Reviewed: Mar. 14, 2015
I grew up just north of Syracuse, and we had Hinerwadles salt potatoes every summer, and every time we drive back, we buy some, because they really can't be duplicated. However, this recipe comes pretty darn close. As another reviewer states, you must NOT cut the potatoes. They are meant to be eaten hot, with melted butter on the side. Don't let the amount of salt freak you out; they are delish with melted butter and corn on the cob at a barbecue or clambake, and you just get a salty zing! before you bite through to the wonderful, soft center. I miss very little about living outside SYR, and this is one of them.
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Paleo Omelet Muffins

Reviewed: Mar. 14, 2015
I cut this recipe down for two and wound up with six portions. When I first took them out of the oven, they looked beautiful, about thirty seconds they had completely deflated! They were difficult to remove from the muffin tins, and they were bland.
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Tuna Pizza

Reviewed: Feb. 20, 2015
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.
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Potato Rolls

Reviewed: Feb. 15, 2015
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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Chef John's Perfect Mashed Potatoes

Reviewed: Feb. 7, 2015
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. 4/4/15 UPDATE I just made these using four Yukon golds, and they came out great with a slightly shorter cooking time (15-17 minutes). I omitted the pepper because I'm using the mash in a roll recipe, and I did an extra couple of turns with a regular dinner fork to take out the lumps (I'm still using non-stick, so I have to be careful not to scratch the finish). Thanks for the forgiving recipe.
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Mini Meatloaves

Reviewed: Jan. 23, 2015
I scaled this down to fit the the six ounces of ground beef I had to use up, except for the egg (and thus had to add an extra TB of oats). It made three little loaves, which was perfect for my family of two. I added about a TB of onion flakes, but that was the only change, and these were yummy. I particularly appreciated the shortened cooking time, and will make these again.
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Pesto Grilled Cheese Sandwich

Reviewed: Jan. 15, 2015
This is great, but hardly a relevation. I've been making sandwiches like this for years with mozzarella in my panini press--Caprese panini. It's pretty much the only way I use the pesto I make every year.
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Granola Bars

Reviewed: Jan. 13, 2015
I was low on granola bars and too lazy to go to the store, so I searched and found this recipe. I have made it twice in the last week, and it came out great both times. The first time, I had no honey, so I used molasses, which was a strong flavor, but tasty. The second time, I used honey, 1T. creamy PB and 1T. chunky PB, and we liked them even better for the little added crunch of the nuts. My hubs prefers his granola bars crunchy, so I pressed them very well, then baked each batch for 15-16 minutes. I STRONGLY SUGGEST if you bake them to be crunchy, you cut these bars fresh out of the oven. They will be sticky, and I had to kind of press the bars back down along either side of the cut lines before leaving them to cool, but after cooling, they kind of just snapped apart in the pan, but THEY STAYED INTACT IN THEIR BAR SHAPE. I cannot imagine how one could cut them into nice bar shapes if one waited for them to cool completely into crunchy bars, but after cutting while warm, it was easy. As an added bonus, i just added any of the little bits that fell off into our cereal container, so there was no waste. Love this recipe, and the hubs was impressed at how "professional" they looked. I was impressed that now I can make granola bars that are preservative-free. Thanks for sharing.
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Garlic Cheese Quinoa

Reviewed: Jan. 7, 2015
This was BLAND and nearly tasteless, even though I'd used a pepper jack velveeta.
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Slow Cooker Guisado Verde

Reviewed: Dec. 17, 2014
WOW! I had to tweak this a little because I couldn't find canned tomatillos (used Herdez Salsa verde as someone else suggested). We like things spicy, but I omitted the canned chiles and jalapeno because I didn't have any, and I still think it's plenty spicy. YUM!!! I used a one #roast for my small family and cut it into chunks before browning so it would cook a little faster, used one can of salsa verde and one small can of chicken broth instead of the water, was pretty liberal with the onions, garlic and oregano, and it's "soupy" enough that I'll add some barley or quinoa before serving to make it more "stew" like. I plan to reserve some of the meaty filling to use in tacos or burritos later in the week. I cooked it on high for the first four hours, then switched it to low, and it's falling-apart tender after two more hours on low. Oh-and I added a hefty dash of cumin to the mix, just cause we like it. Sorry to folks who don't like it when reviewers review recipes with changes, but this came out so awesome, I had to share. It'll be a great "spice things up" dinner for a very cold, blah winter day.
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Meatball Bread Pudding

Reviewed: Nov. 21, 2014
This was pretty good, tho I had to tweak it a little to use up the meatballs and sauce I had in the fridge, and I had no red wine or half and half. My husband thought at first that it was some kind of squash, maybe because I used a multi grain bread. It looked like something I'd never want to eat before I put it in the oven (think baby birds being fed), but it tasted pretty good. I thought it looked a little dry, so I garnished it with fresh cut tomatoes and fresh basil. I'll make again per the directions, and maybe it'll be five stars for us then.
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Barbie's Tuna Salad

Reviewed: Oct. 25, 2014
This recipe is very good as tuna salads go, and it may become a go-to recipe because it's a little different than others I've made. HOWEVER---BE AWARE OF YOUR CANNED TUNA VOLUME! This recipe calls for a 7 ounce can. I thought they used to come in 6 ounce cans, so I checked. ALL of my cans are 5 ounces (water packed), regardless of brand. I therefore had to reduce the rest of the ingredient amounts by almost a third, otherwise the spices would have been overwhelming. The only changes I made were to use chopped gherkins (that jar was open) instead of the relish, and I added a half stalk of very finely diced celery for some more crunch. It was good as I made it, and I imagine it will be even better when I make sandwiches with it in an hour.
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Ginger-Peach Jam

Reviewed: Aug. 11, 2014
I like to make "different" jams, and this one is so unusual and tasty, I made two batches, one right after the other. Each batch came out just perfect. I used my immersion blender after adding the sugar to make it nearly lump-free, and I lost none at all to foam, which was a huge bonus, as I HATE the skimming part of making and canning jams. I make all kinds of combinations of flavors in my jams; prior to this, strawberry-peach was my fave. This might just nudge itself into first place! Thanks so much for the recipe.
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No-Noodle Zucchini Lasagna

Reviewed: Jul. 13, 2014
This was very tasty, but if wish I had read all the reviews first. It came out SO watery, even after salting and patting the zucchini dry, same for the spinach (I used fresh cause I had it), and baking it without foil in the hope that some of the liquid would evaporate. When I went to turn the dish halfway through, I sopped up four paper towels' worth of juice, and there were still two paper towels' worth at the end after it sat before cutting it. I will make this again cause the hubs LOVED it, and the portions are pretty large for the calorie count, but I think next time I will roast or grill the zucchini first to help cut down on the moisture. I used a mandolin and cut the zucchini pretty thin; maybe that had something to do with the way it came out so watery. I did sub ground sausage, too, because I had to use it up. All in all, according to the Italian hubs, it passed muster by a mile for an acceptable lasagna. It's worth a try.
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