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

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Pumpkin Cake III

Reviewed: Apr. 22, 2015
Easy to put together for a delicious homemade treat. My only sub was to use 1/2 cup oil and 1/2 cup unsweetened applesauce in place of the 1 1/4 cup oil. I spread most of the batter in a 9x13 pan and finished the rest in a six inch diameter round cake pan. We got to sample the cake and still had a whole one for guests! Used cream cheese frosting. I am glad that people make changes to recipes and post reviews anyway...I would not have made this with all that oil. Thanks for the information about using applesauce and oil, and even less than called for. It worked fine the way I did it. I cannot understand why people do not want to know about substitutions to recipes.
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Cilantro-Lime Dressing

Reviewed: Apr. 12, 2015
So full of flavor. I brushed the boneless skinless chicken breasts with this dressing as they cooked. Served the chicken with soba noodles and spooned the dressing over the noodles and the chicken. What a great taste! Thanks for this yummy recipe!
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Parmesan Brussels Sprouts

Reviewed: Feb. 15, 2015
This is a tasty way to prepare Brussels sprouts. The ingredient list is strange here. Butter is listed three times. And only six Brussels sprouts? I used many more than that! Sprouts are sold here in the fresh produce in a net bag (maybe a pound?). Quite a few...filled my skillet. I used a tablespoon of butter and a little avocado oil to brown them. Added a little water (could use chicken broth) to help them cook. Sprinkled on the cheese and seasonings and covered a minute to melt the cheese. (No added butter.) I think some walnuts would be a nice addition if you want to make it a little more special. Very pretty side dish! Thank you.
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Thai Red Chicken Curry

Reviewed: Feb. 11, 2015
I am reviewing this recipe even though I have tweaked it.  I realize there are some people who think a recipe needs to be made as written in order to be reviewed.  I am so glad that there are cooks who tweak and review and add their comments and reasons for the changes.  I followed many of the suggestions of other reviewers here to make this dish more flavorful and am pleased to report it was a big hit.  I am giving this four stars, because it was not "wonderful" for me until it was tweaked.  But I thank the submitter for the recipe and inspiration.
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Pumpkin Corn Bread

Reviewed: Feb. 1, 2015
I made this and put the batter in a 9" diameter round pan. Omitted the nuts. Since I only had light brown sugar, I added a tablespoon of molasses for flavor. Served with homemade chicken-veg soup. Very nice! A piece with butter and honey was good for breakfast.
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Pesto Spaghetti Squash

Reviewed: Dec. 9, 2014
This was SO GOOD! Thank you for sharing this recipe Shyla. I used spinach and added chicken, otherwise followed your recipe. What a tasty dish! Will make again and again I'm sure.
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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. UPDATE: I revisited this recipe today. I read the reviews suggesting a lower temperature and to make sure to put vinegar in the milk if not using buttermilk. I also realized my skillet is larger than the recipe calls for, so I increased amounts by half. My result was a thicker bread and I turned it out of the pan so that it would not continue to brown. It looks beautiful. But, alas! I miss the sugar and flour! So although this may be what YOU are looking for, it is still not for me. But I really tried. In this case, people who DID NOT follow the recipe's directions, but left a review telling what they did instead, really helped me. These directions do not seem to be accurate for many people.
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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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