Emigh Recipe Reviews (Pg. 1) - Allrecipes.com (13901522)

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Peach Pie

Reviewed: Sep. 20, 2014
I made this pie following the directions and was not very impressed with the flavor. It tasted OK, but it wasn't memorable. It wasn't runny because I added a heaping tablespoon of cornstarch & let it sit in the oven 2-3 hours after baking. I gave 3 stars for the lackluster flavor. I made another pie a week later, and it absolutely blew me away! (It's the pie in my photo.) Here's what I did differently: I put all the sliced peaches in a bowl with 2-3 Tbs of melted salted butter. I added 1/2 C of white and 1/2 C of brown sugar, followed by cinnamon to taste and that heaping Tbs of cornstarch. I gently mixed this up & set it aside while I made the crust. I always use "Best Ever Pie Crust" by Jean Haseloh from this site. It's a home run. (I recommend a lattice-top. It's pretty easy & it combats Runny Pie Syndrome. Just Google a video on how to make one.) I put half the dough in the fridge while I rolled out the bottom layer & put it in the pie pan. I added the filling, then made the lattice-top out of the chilled portion of the crust. (Helpful hint: I roll my crust out on a sheet of parchment paper to make it easier to transfer into the pan and to pick up the lattice strips.) I added an egg wash on top to give the crust some color since it didn't get very golden the first time around. Then I sprinkled 2 pinches of coarse-ground raw sugar on top for added texture. This adjusted recipe was SO good that my husband's friend ate 3 HUGE pieces for dessert in one sitting!
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Sangria! Sangria!

Reviewed: Jul. 12, 2014
This has been a summer staple for five years now. How convenient that Costco sells cheap bottles of red wine, huge bags of lemons, limes, and boxes of oranges. It's like it was meant to be!
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Key Lime Pie VII

Reviewed: Jul. 12, 2014
Always a slam dunk. I make this with the pretzel crust from a margarita pie recipe. The salt balances the sweetness of this pie filling like you wouldn't believe.
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Sweet and Spicy Almonds

Reviewed: Nov. 22, 2013
Love it, though I use less cayenne than it calls for since one can always add more later. I drain the extra liquid from the almonds, then toss the sugar & spice mixture in the pan. My husband gobbles these up like kurazay.
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Mom's Smoked Salmon Fried Rice

Reviewed: Mar. 14, 2013
To reduce carbs and add more veg/protein, I use 1c dry rice, 1 cup peas, and 2 salmon burgers from Costco, then the rest of the recipe as is written. Doesn't last long...so we make it often!
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3 users found this review helpful

Thai Style Shrimp

Reviewed: Mar. 14, 2013
Brought this to a potluck and was hands down the winner out of 5 dishes. Yep. Mmmmm...
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Tofu Parmigiana

Reviewed: Mar. 14, 2013
Tastes sooooo good! A favorite in our house! I don't change a darn thing.
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Mexican Casserole

Reviewed: Mar. 14, 2013
I make this with veggie crumbles instead of animals and my husband and I devour it within 24 hours. It's become a staple in our house.
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Soft Christmas Cookies

Reviewed: Dec. 9, 2012
I followed the advice from other reviewers and kept back 1/2 cup of flour (all-purpose, organic white flour). I don't use margarine, so I used 1/2 cup of soft, salted organic butter and 1/2 cup soft shortening. (This ratio makes the best pie crust, btw) I was able to form the dough into 4 balls to refrigerate for an hour, but when I tried to knead and roll it, it crumbled into a huge mess. I tried to warm it in my hands, but the temperature wasn't the problem. There was still too much flour in the dough, and in no way could I roll it out well enough to cut shapes from it. Instead of throwing this mess in the garbage, I added more soft butter along with a bit of water, and was able to salvage the dough . Another egg/egg yolk may have helped bind it better too, but I didn't have any more eggs. With those changes, the cookies ended up pretty good, but they are not this recipe. One positive thing I can say is that I appreciated how mildly sweet the cookies turned out, as I don't like super sugary foods.
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Buttermilk Pancakes II

Reviewed: Apr. 22, 2012
These turned out very well. I followed the recipe to the letter. I don't use buttermilk often, so I keep frozen cubes of it and thaw when needed. I melted the buttermilk cubes and butter together, then added the milk and egg to them. When I combined this with the dry ingredients I was quite surprised how fluffy the batter was. I'm guessing that cold milk & buttermilk is the reason why others aren't getting the fluff factor. These pancakes turned out great, and the only reason I can't give a 5 star is because there's a cafe in town that trumps these. I don't know what their secret is, but I'll share if I ever find out. In the meantime, when making your own, these are quite good. I will definitely make them again.
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Easy Broccoli Quiche

Reviewed: Oct. 1, 2011
My father in law doesn't like broccoli, but he ate all of his breakfast when I made this! It was so flavorful, I probably would have eaten it cold, but it sure is yummy warmed back up in a toaster oven. Do yourself a favor and make two of these at a time, because you'll want to eat it for more than one meal.
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Fresh Cherry Crisp

Reviewed: Oct. 1, 2011
I made this for my guinea pigs--I mean, co-workers at the peak of cherry season, following all the instructions...EXCEPT: I used coconut flour rather than wheat flour to make it gluten-free. The results were great-my co-workers loved it and I received many compliments. The only thing is, I've never used coconut flour before, so in the future, I might cover it with foil to keep it from getting too dark in the oven.
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Dominican Style Oatmeal

Reviewed: Oct. 1, 2011
This was amazing, and definitely use milk instead of water! I'm looking forward to having this for breakfast frequently this fall/winter.
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Cheddar Tomato Dumplings

Reviewed: Oct. 1, 2011
Very good, and easy to make. For those wanting more flavor, try using diced tomatoes that are already seasoned. Great comfort food.
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Grandma Carlson's Turkey Pot Pie

Reviewed: Oct. 1, 2011
I followed the directions very closely, although I did do a few things differently. The only reason was because of how much of the particular ingredients I had on hand...certainly nothing against Grandma Carlson! On the contrary, I think a recipe that allows room for tinkering/improvising and still turns out great is a keeper. This one definitely is. I cooked the onion a bit longer than 8 minutes, but the onion I used was BIG. I used olive oil to cook in rather than butter, and one package of ground turkey. Personally, I think turkey can go a little bland so when I was cooking it I added a couple small cloves of minced garlic and a little salt. I used vegetable broth rather than chicken broth, and frozen peas & corn rather than canned. I added the frozen vegetables the same time that I added the broth. It seemed like a lot of filling, and I didn't think this would fit into a pie pan, so I baked it in a deeper Pyrex casserole dish. After reducing the heat to 350, I added 10 minutes extra baking time since the casserole dish was deeper than a typical pie pan. The result was amazing, and my husband has already asked me to make it again. I would have taken a picture, but it didn't last long at my house. ;D
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Sour Cream Apple Pie Deluxe

Reviewed: Nov. 17, 2010
I made two versions of this pie tonight. With the first one, I followed the recipe to the letter. With the second, I left out the sour cream and vanilla, and substituted them with vanilla yogurt. The pies were both great, but I liked the one with the vanilla yogurt a little more. The consistency was the same in each pie. They kind of had a baked custard element to them, which contrasted wonderfully with the crumb topping. I used Stoneyfield Organic sour cream and vanilla yogurt, organic butter, and also Sugar in the Raw. I was also generous on the tablespoons of flour in the mix. And I let them cool for about half an hour before I taste tested. I also love how easy this pie is to make. I'm surprised someone said it wasn't pretty. I'm sure some leaves shaped from leftover pie crust dough would get it on the cover of any magazine. There's an idea for next time! Other than maybe adding a little more apple, I wouldn't change anything else.
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Sweet Potato Enchiladas

Reviewed: Aug. 18, 2010
This recipe takes a lot of time to make, but it is SO WORTH IT! We have made this a few times when we have company, and it has always been a hit. This recipe makes about three dishes at a time, but that's never a problem. The enchiladas re-heat wonderfully in our toaster oven.
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Marrakesh Vegetable Curry

Reviewed: Aug. 18, 2010
Smells great, tastes great, and we love making it when the weather starts getting chilly! I think I should start making larger batches and freezing it for those days when I don't feel like cooking dinner.
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White Chili with Ground Turkey

Reviewed: Aug. 18, 2010
Bland and blah, this was seriously lacking in flavor and colour. It reminded me of gruel.
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Chicken 'n' Carrot Dumpling Stew

Reviewed: Aug. 18, 2010
I have made this at least ten times now, it's one of our favorites at home. I add more vegetables though, like broccoli, corn, carrots, squash, and peas. I saute the chicken and brown the onion a little before adding it to the other ingredients. I don't think I've ever had a tastier dumpling. The trick is to keep them small so that they cook all the way through. Warm fluffy goodness...mmmmm!
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15 users found this review helpful

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