Indiana Peggy Recipe Reviews (Pg. 3) - Allrecipes.com (1222102)

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Indiana Peggy

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Nutty Quick Bread

Reviewed: Jan. 11, 2012
I was tempted to add extra ingredients because this seems so simple. So glad I followed the recipe. This is good just the way it is. I had purchased buttermilk for another recipe and happy find this one to use the extra.
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5 users found this review helpful

Firecrackers

Reviewed: Dec. 19, 2011
Fun different treat. I kept the pieces intact and individual instead of cutting into squares. Just fished them out of the bowl and dropped them onto waxed paper to harden.
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8 users found this review helpful

Ginger Bars

Reviewed: Nov. 30, 2011
These are really good! Very easy. The batter is quite thick, but gently spread it in the 9x13 pan. I baked mine for 35 minutes and have crispy edges and a soft interior. Mine are very much the texture of brownies, not like a cake at all. I read the reviews and added a sprinkling of cayenne and just a pinch of cloves. Also sprinkled the top with some white sugar before baking, which gives a little sparkle to the top. One reviewer mentioned they were too salty...I wonder if that person may have used salted butter and also added the salt in the ingredient list. I used unsalted butter. Also, be sure to sift your baking powder and soda into the flour. Perhaps you tasted a little lump of baking soda. Just guessing. Thanks for sharing this recipe. It's a keeper!
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9 users found this review helpful

Grandma's Chicken Chardon

Reviewed: Oct. 21, 2011
Easy enough for weeknight, but tasty enough for company. Nice presentation. Thanks.
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6 users found this review helpful

Yummy Peanut Butter Cookies

Reviewed: Sep. 16, 2011
Very easy. Classic peanut butter cookie, as far as I am concerned. I used Bestlife buttery baking sticks instead of margarine. Had never tried them before. Seemed to work just fine. I looked at all the jars of peanut butter on the store shelf and the only one I could find without added sugar was Smucker's Natural Peanut Butter. I did not want sugar in the peanut butter...I can add it myself! Thought perhaps I'd get a better peanut taste. They're good.
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6 users found this review helpful

Cream Puff Cake

Reviewed: Aug. 20, 2011
Easy to make. Made the filling the day before. Even though I mixed a little milk into the room temp cream cheese, I still had tiny lumps in the pudding. Took advice of other reviews and made the "eclairs II" icing and put a thin layer on the baked pastry. Most people really liked the dessert. I thought it was too sweet. I think I might have preferred it with real whipped cream. This was fine for something different. Probably won't make again.
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6 users found this review helpful

Idaho Fry Sauce

Reviewed: Aug. 11, 2011
I thought this was a flavorful dip/dressing/sandwich condiment. It does remind me very much of thousand island dressing, without the islands (pickle relish). Why buy it when I can make it? Thanks.
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11 users found this review helpful

Unbelievable Chicken

Reviewed: Aug. 5, 2011
One star off because the recipe said to discard the marinade after cooking the chicken. I cut my boneless skinless breast halves into three strips each, trying to make more surface to absorb the flavor. Marinaded them 24 hours. The chicken was good, but not really flavorful until I added the marinade that I cooked (boiled on stove top for about ten minutes). I served this with linguini and peas and used the cooked marinade on it also. This was very good! So glad I did not discard the used marinade. It made all the difference to the dinner.
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14 users found this review helpful

Mandarin Orange Fruit Dip

Reviewed: Aug. 3, 2011
I made this with peach yogurt. I decided to try freezing some of the dip just to see what would happen. After a week in the freezer, I put it in the fridge for a couple of days to thaw. It's still great. I was a bit surprised to find no textural change. This is versatile and is good with some kinds of crackers and cookies as well as fruit. Yum!
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9 users found this review helpful

Summer Olive Pizza

Reviewed: May 26, 2011
I really wanted to love this. It sounds so good and good for me. But it was just OK. Reminded me too much of a bean tostada. Couldn't tell the mushrooms were even in it. I think I'd try again and not put the mushrooms in the processor. Also add some freah spinach and onions maybe. The sauce looked like refried beans. Maybe leave the tomatoes chunkier? i liked it enough to keep fooling around with it. Thanks for posting.
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8 users found this review helpful

Dishpan Cookies II

Reviewed: May 8, 2011
When they are fresh out of the oven and still warm, the cornflakes have an odd texture. But the next day, or several hours. later, these are great! Very sweet and rich if this is what you are wanting.
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7 users found this review helpful

Ice for Cocktails

Reviewed: Apr. 3, 2011
this seems silly...a recipe for ice...but you are absolutely making a very good point. why go to the expense of making a drink and then adding flavors you don't intend with the ice? a good reminder. thank you.
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22 users found this review helpful

Toffee Bars by EAGLE BRAND®

Reviewed: Nov. 18, 2010
Major yumminess! They're very rich. I cut them into small bites just big enough to pop into your mouth. I think only about 1 1/2 cups choco chips are enough. But really, how can something have too much chocolate? ;-)
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10 users found this review helpful

Hot Spinach Red Pepper Dip

Reviewed: Oct. 11, 2009
Love this dip! I served it in a bowl, with veggies and corn chips. Bread was also available. Followed the recipe exactly, but I don't think the spinach & red pepper needs to be real exact. There was just a little left and I could not throw it away. Refrigerated and enjoyed the next day, reheated. Yummy. Thanks for the recipe.
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9 users found this review helpful

Frozen Mojito

Reviewed: Aug. 21, 2009
A jigger is usually 1.5 ounces. So if this calls for 8 jiggers that is 12 ounces (or two six ounce juice cans) of rum. Adjust to your taste.
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14 users found this review helpful

High Protein Bread

Reviewed: May 6, 2009
Excellent flavor. Very filling bread. I doubled recipe and made it by hand. Great with soup for dinner. Looking forward to toast tomorrow morning! Thanks for the recipe.
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14 users found this review helpful

Oatmeal Apricot Squares

Reviewed: Feb. 11, 2009
I scaled to 24 servings and made recipe in 9x9 pan with raspberry preserves. Used Smart Balance (stick) margarine. They cooled for three hours on a rack before I cut them into squares. Beautiful. Not crumbly. Small squares are enough...these are sweet. Very good!
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20 users found this review helpful

Carnation® Caramel Sauce

Reviewed: Dec. 4, 2008
Based on the review by Deneka (Dec 05), I tried making the sauce she described. Well, that was not a success. I just have sweet, buttery milk in a pan. Can't find another recipe elsewhere with the ingredients she gives that may give more instuctions.
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6 users found this review helpful

Cranberry Cinnamon Cookies

Reviewed: Nov. 22, 2008
The edges of my cookies did not get brown, even after several extra minutes in the oven. But they are certainly hard, and VERY sweet. I think I'll have to dunk them in coffee, like biscotti. They're OK, but not what I thought they would be. Plain-looking, but certainly don't need extra sweetness by drizzling icing on them. Update: not as hard after spending the night in a closed container. Took them to a pitch-in and got lots of positive comments. I'm changing my rating from 3 to 4 stars and won't bake them as long next time.
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8 users found this review helpful

Oatmeal Whole Wheat Quick Bread

Reviewed: Nov. 10, 2008
Pretty good. Had with soup for dinner and it was OK. Looking forward to a slice for breakfast with jam. Seems like it needs a little more sweetness/flavor. Couldn't be easier to make.
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7 users found this review helpful

Displaying results 41-60 (of 90) reviews
 
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