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

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Indiana Peggy

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Quinoa Side Dish

Reviewed: Oct. 3, 2005
Very good, but I'm confused about the rinsing. I've looked at other recipes that involve toasting the quinoa first and they don't mention rinsing. I checked out a site that sells it and they say they pre-rinse so the consumer doesn't need to. Guess it depends on the kind you buy?
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58 users found this review helpful

Shemakes Instant Chai Tea

Reviewed: Feb. 10, 2003
A tip to find some less expensive cardamom: look in the bulk section of health food stores. I found some for $20.49 per POUND, instead of $7 or $8 an ounce in the grocery.
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40 users found this review helpful

Hamburger Cookies

Reviewed: Mar. 22, 2008
I put each little burger back onto the square of foil paper that the mint patty had been wrapped in. Gave it that "fast food" look. Doesn't completely wrap it, more like a cupcake paper.
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28 users found this review helpful

Pumpkin Roll

Reviewed: Oct. 31, 2007
Always impresses the guests. BTW, you can freeze leftovers (as if there may be some!). Love the hint about baking the cake on foil and rolling it up. So much easier than the dishtowel method I fought with for years. Eliminates a lot of mess. Thanks!
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27 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

Lynn's Carrot Cake

Reviewed: Jul. 18, 2002
This cake is moist and delicious. One little change: I used 1 cup of oil and 1/2 cup orange juice instead of the 1 1/2 cup oil. Also used chocolate fudge icing. But it's good enough to serve w/o frosting. Everyone loved the cake and wanted recipe. Thanks!
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22 users found this review helpful

Basic Yummy Stuffing

Reviewed: Dec. 1, 2002
I needed to look in a couple of cookbooks to find out what to do with the oysters, since I had never used them before. Their advice: simmer about 5 minutes in saucepan, drain and chop. Also, I needed much more than 1/2 cup drippings. I used chicken broth (about a cup or more). Most people liked this at our pitch-in. I guess you need to like the flavor of oysters. I would also advise greasing the baking dish. Enjoy!
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21 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

Grilled Chicken Burgers

Reviewed: Jul. 26, 2008
I use boneless skinless chicken breasts and put the meat in my food processor. (Also do the veggies in the processor--just don't turn things to mush.) Cheaper than buying ground chicken and I know (more or less) what I'm eating. At least I can trim it up just as I want. I think it really helps to refrigerate or freeze the burgers before cooking. Can also add some flax meal to make them even healthier. Lots of room for variation and personal taste here!
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20 users found this review helpful

Coconut Pecan Frosting II

Reviewed: Aug. 12, 2007
This is what the canned frosting from the store is trying to taste like--but failing. After you make this, you'll never eat the canned stuff again! So good. Regarding the directions, I would add "mix & heat the milk, sugar, and butter, and then add by spoonfuls to the egg yolks in a separate bowl, mixing while adding. Add about three or four spoonfuls and then put that yolk mixture in the pan with the rest of the mixture". Also, I always remove the chalaza (the little white squiggly thing in the egg). Otherwise, you may find it cooked in your frosting--yuck.
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20 users found this review helpful

Zucchini Apple Pie

Reviewed: Aug. 16, 2002
It was good, but I think I should have cooked the zucchini slices longer. Wasn't sure what "tender-crisp" meant. Makes me realize the flavor of apple pie must be in the spices more than the apples.
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20 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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15 users found this review helpful

Honey Oat Beer Bread

Reviewed: Apr. 13, 2006
This bread was easy to put together and looked beautiful. Took about ten minutes longer to bake. No one cared for it because of the strong bitter taste from the beer.(Used Sam Adams).
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15 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

Tasty Baked Chicken

Reviewed: Feb. 9, 2007
The smell while this dish bakes is almost enough reason to make it. Very tasty way to make chicken. I did not add the salt and used low-sodium soy sauce. Also used onions instead of shallots. Just before the covered baking period, I added potatoes and carrots to the pan. Very good dinner! Thanks for sharing recipe.
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14 users found this review helpful

Mandarin Chicken Skillet

Reviewed: Feb. 24, 2003
We both enjoyed this dish, over rice as others suggested. It is very colorful and would be nice enough for a casual company meal. Easy to do some of the steps ahead (cook the chicken, broccoli, etc) so there is little to do at the last minute. Heed the advice of a previous reviewer: don't cook the mandarin oranges. :)
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13 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

Cheesy Thumbprint Appetizers with Hot Pepper Jelly

Reviewed: Aug. 22, 2012
I didn't think the dough was going to come together. It just looked like, well, cornmeal or something. I kept running the food processor and then suddenly the dough began to form. I needed to bake three extra minutes. And my jelly didn't seem hot enough so I VERY LIGHTLY sprinkled with some cayenne pepper. These are better after they are totally cooled. I have also made them with pepper jack cheese. Also good.
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10 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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10 users found this review helpful

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