Indiana Peggy Recipe Reviews (Pg. 1) - Allrecipes.com (1222102)

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Indiana Peggy

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Cornbread I

Reviewed: Nov. 25, 2014
I wondered how this would work with no flour, but I followed directions. I poured the very thin batter into my hot greased skillet and stirred in the fat (olive oil). I set the timer for 30 minutes, but peeked in at 22. Good thing, since the edges were quite dark. I took it out, cooled slightly, and cut it. Quite dark on the bottom (not burned). It's only 1/2 inch thick. The flavor is OK. I agree the salt is a little too much. This is not going to be my new favorite cornbread recipe. Sorry.
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Granny Kat's Pumpkin Roll

Reviewed: Nov. 3, 2014
Love this easy recipe. I like that the cake has no added oil and that it mixes together and bakes so quickly. I have made this many times, but today found I had used all of my powdered sugar and didn't have any to sprinkle on the towel for the baked cake. I used brown sugar and like it even more! It sparkles and the flavor works well with the cake. Give it a try.
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Pumpkin Muffins with Streusel Topping

Reviewed: Sep. 23, 2014
Followed advice here to use entire can of pumpkin and doubled raisins. Only other change I made was to sub one of the three eggs with flax meal. (one tbsp flax meal in three tbsps water for five minutes. Then use just like an egg.) These are seriously good, maybe a little sweet. Might try cutting back on sugar next time. The applesauce I used had no sugar.
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Texas Sheet Cake II

Reviewed: Aug. 11, 2014
This was good, but I think when most people saw it they thought it was a large pan of brownies. Until they saw the cake, that is. I would personally prefer the deeper chocolate and the gooey moistness of brownies. But if you are looking for a big thin chocolate cake, give this a try. Oh, I also found that if you let the iced cake cool and then cover it with a piece of plastic wrap, the plastic wrap will not stick but it easily peels off without destroying the icing. (I guess because of all the butter in the icing.)No need to stick toothpicks in the cake to hold the plastic wrap up or any other tricks.
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Greek Veggie Salad

Reviewed: Jun. 21, 2014
Like some others, I threw the broccoli and cauliflower in some boiling water for a minute or so and then rinsed with cold water. Dumped them out onto a towel to drain well. I also added a zucchini. (didn't cook it.) It just looked as though ithe salad needed the zuke. I made the Greek dressing from this site, but will try next time with bottled Italian. I made it 24 hours in advance. Even though my vegetables were well drained, there was a lot of liquid in the bottom of the bowl at the end of the meal. Also, the broccoli was no longer bright green.
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The Whole Jar of Peanut Butter Cookies

Reviewed: Jun. 11, 2014
Just made these for my FIL for Fathers Day. They're pretty darn tasty! I could only find 16oz, no 18 oz, jar of peanut butter. I decided to leave out the extra egg yolk and was just a little skimpy measuring the dry ingredients. No problems. I roll the dough balls in sugar and then flatten slightly with my potato masher which leaves an attractive imprint. Have also used my meat tenderizer hammer to flatten the dough which leaves a waffle type pattern. Just to be different....
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Pavlova

Reviewed: Jun. 8, 2014
I used an extra egg white and did not add the water. To add to the directions: separate eggs carefully and let whites sit about 1/2 hour to come to room temp. Beat them until foamy soft peaks appear, then very very slowly add the sugar. Use superfine sugar, or put regular sugar in food processor first. I like 1/4 cup sugar per egg white. You can lower oven temp to 250 and bake an hour, then turn off oven and let it sit until you're ready for it. The parchment paper just peeled right off. The center will probably fall...it's OK. Cover with whipped cream. I don't put sugar in the cream, just vanilla. The meringue is sweet enough. Also don't care for canned whipped cream or whipped toppings on this: too sweet. It is easier to eat if the fruit is cut up into bite sized pieces. You can whip the cream in advance and refrigerate. Just assemble quickly before serving.
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Photo by Indiana Peggy

October Oatmeal Pumpkin Muffins

Reviewed: May 18, 2014
Easy to make and delicious. Healthier than many other recipes. I increased the number of servings to 8 and let the recipe recalculate ingredient amounts so that I could use the entire can (15 oz) of pumpkin. I got 12 cupcake sized muffins and a mini loaf.
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Szechwan Shrimp

Reviewed: Feb. 1, 2014
Made a double recipe of the sauce and served on sautéed boneless skinless chicken. Yum! Thank you.
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The Original Treats™

Reviewed: Jan. 13, 2014
Made "for the grandkids" with cocoa krispies and chocolate marshmallows. Good thing we taught those little kids to share! Lots of variations available now with the flavored marshmallows on the market. Just be sure to use butter and not the stuff that comes in the tubs. The water in the spreads will ruin your Treats.
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Crispy Edamame

Reviewed: Jan. 7, 2014
Baked it about six minutes longer. Used my Silpat sheet. This was good. I expected crispier. But I would not say it is "chewy". I think this would be good added to a roasted vegetable dish (like with cauliflower, sweet potatoes, onions, garlic, broccoli, etc).
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Amazing Pineapple Cranberry Sauce

Reviewed: Dec. 22, 2013
Easy. Good. The pineapple is a nice addition. Crushed is fine also.
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Soft Molasses Cookies II

Reviewed: Dec. 5, 2013
I like thse very much. I prefer the lighter molasses flavor. Easy to mix up quickly and drop onto cookie sheets. They are plain-looking, but very tasty! Thank you.
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Banana Oatmeal Crumb Cake

Reviewed: Sep. 3, 2013
So easy. So good. Use softened butter instead of melted to make the topping. Sprinkle it on the batter, then kind of softly pat it a bit before baking. It won't be quite so messy. You will love this delicious little cake! Thanks, Carol, for sharing the recipe.
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Crabless Chicken Cakes

Reviewed: Aug. 13, 2013
Very good and easy to tweak to individual tastes. Thanks for the good idea.
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White Bean and Tomato Salad

Reviewed: Jul. 27, 2013
This is quite good made as directed. AND, it is great recipe to add to: add some Italian seasoning, or some garlic, or canned tuna, or cooked pasta (or all of these). Yummy and good for you. Also pretty with the red, white and green. I should have taken a photo. Thanks MissMary!
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Gluten-Free Peanut Butter Cookies

Reviewed: Jul. 25, 2013
These are good cookies, but they have a very different texture from traditional pb cookies made with flour.  Of course.  They are very chewy.  Good flavor.  The dough is extremely sticky and gooey, even if refrigerated.   I followed the recipe but  I used 1 1/4 cup white and 3/4 cup brown sugar instead of two cups of white.   I used Jif Extra Crunchy (regular pb, not "natural").  For the first twelve cookies, I used my Silpat.  Baked a little longer than 12 minutes.  They stuck to the mat but about 1/2 came off without tearing.  Second batch (now with chilled dough, which seemed to make no difference), I put foil on a normal metal cookie sheet and sprayed it with oil.  These also stuck, but I was able to pull most of them off without tearing them.  Third dozen, I used shortening on the the cookie sheet.  These were still stuck, but I was able to slide a spatula under each cookie and get them off intact.  I made 40 cookies.  My bake time was a little longer than twelve minutes for each sheet.  I prefer the texture of a traditional cookie, but can understand that these would be great treats for someone who is not eating flour.
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What the ELLE...Baked Egg Rolls

Reviewed: Jul. 16, 2013
These were terrific. Love baking them instead of frying. The filling adapts well to changes. For example, I used a bag of "coleslaw mix" (shredded cabbage with some carrots) instead of bean sprouts and water chestnuts. I sautéed the cabbage mix with onions, mushrooms and seasonings. Added shredded leftover chicken. Think this would work well with sausage, pork, even hamburger. I added just a bit of sesame oil to the cornstarch mixture. Lots of room for personal tastes without losing the intent of the original recipe. I did use the cooking spray and my Silpat sheet. Would like to try brushing on some peanut oil instead. Did not add the sugar, since we served with sweet and sour sauce. Thanks!
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Smoked Paprika Vinaigrette

Reviewed: Jun. 25, 2013
Was given some smoked paprika and needed to find a way to use it. Glad I found this: very good. Thanks for the recipe!
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Ruthie Cheese Cake

Reviewed: Jun. 18, 2013
Couldn't be easier. I used only 1/2 cup of (skim) milk and "1/3 less fat" cream cheese. Did not sprinkle with cinnamon. This recipe is a keeper!
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