Peggy Chen Recipe Reviews (Pg. 1) - Allrecipes.com (13287651)

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Peggy Chen

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Healthier Pumpkin Bread

Reviewed: Dec. 6, 2014
I'm sorry to give this a low rating, but it didn't come out well in my bread machine. I'll have to update my rating when I make it again in my regular oven. I used half the amount of sugar (brown sugar instead of white), and it was still quite sweet, so I'll with that proportion in the future. Also, I used one mashed banana to replace about 1/4 cup oil. The flavors were great, but the texture was kind of dense and wet, but that is likely due to my bread machine rather than the recipe itself. Will try again!
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Grilled Gorgonzola-Basil Burgers

Reviewed: Jul. 7, 2014
I made many substitutions, but it still turned out great! The ground beef I used was a little too lean when I used half of it to make another kind of burger, so for this, I added about 1/3 of a portion of fattier ground beef (maybe just 10% fat, though). I'd make it with a fattier and more finely ground cut next time than the one I used, though. In addition to the seasonings the original recipe called for, I added Italian seasoning breadcrumbs (just about 1 Tbspn for a 6-burger portion), since I had some extra in the pantry. I also added about 1/4 teaspoon per burger portion. I wanted to make this a pure basil burger, so instead of mixing gorgonzola in it, I put slices of extra sharp cheddar on top. Everyone loved it!
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Restaurant-Style Potato Salad

Reviewed: Jul. 7, 2014
I made this for our July 4th weekend BBQ, and it was good. I have to admit that I tend not to like potato salad, so I may not be the best judge of the recipe, but wanted to make something traditional for my Japanese friend. I made it without the pimento, parsley, sugar, or pickle relish; and with substitutions of coconut vinegar for white wine vinegar, red onion for white, yogurt for the mayo, plus a few dollops of mayo and dried dill. It needed a little more kick, though. Maybe some more dill and celery next time, plus paprika?
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Soft Onion Sandwich Rolls

Reviewed: Dec. 18, 2013
I found this to be really dense, kind of plain and not oniony enough. Kind of disappointed, but I might try it again, with modifications. For my first attempt, I used soy milk instead of water or milk. Also, after the dough cycle finished in the bread machine, I didn't take it out right way to shape the loaves because I was working on other things. I just left the dough ball in the bread machine for about 40 minutes, then took it out, shaped it, and put it in my convection oven/microwave for 180C (my oven only does increments of 10C degrees) for 20 minutes. It came out kind of pale, but that's probably because my oven just takes longer, even though convection ovens are supposed to bake things faster. To serve, I toasted it twice, and dipped it into warm, salted butter (kind of like a garlic knot, but with onions). Next time, I'll try following the directions more closely, and put more salt and onions for more flavor.
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Mrs. Sigg's Snickerdoodles

Reviewed: Dec. 17, 2013
I'm terrible at baking, but I was able to make these successfully! I made only 6 at first (in case they bombed; then I wouldn't have to throw out so much). In cases like these, I'm glad for ground flax seeds, because how else would I get the equivalent of 1/4 egg?? (I just followed the proportion on the box of flax seeds for egg replacer in baking: in this case, 1/4 tsp ground flax seeds, and 3/4 tsp water). I used light brown sugar instead of white, since I didn't have white. I baked them at 200C (392F), the highest that my convection/microwave oven will go. The cookies were too soft to be handled at 10 minutes, so I put them back in for 5 more minutes, and they came out crispy. I'll try a little less time next time and see if they'll come out chewy.
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Oatmeal Applesauce Bread

Reviewed: Nov. 2, 2013
This tastes like what my European boyfriend calls "real bread." I didn't use butter at all (since applesauce can be used as a substitute for butter), but the inside had a nice, hearty structure to it. It doesn't taste or smell much like cinnamon or apples, so it's great for dipping into soup. The outside of the bread was too hard, but I suspect it has more to do with my bread machine than this recipe, since all of my loaves come out a little overcooked. Will have to try again and shave 5-10 minutes off the baking time at the end. Next time, I'll experiment with putting chopped apples and walnuts in it, plus allspice and nutmeg (to make it more like apple pie).
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