Peach822 Recipe Reviews (Pg. 1) - Allrecipes.com (1489149)

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Chutney Chicken

Reviewed: Nov. 6, 2003
This is a great recipe. Not only is it as easy as it could be, it is delicious. My husband (Mr. Gourmet) took one bite and said, "Make this again." I almost had tears of joy because it took so little time to prepare. Served it with white rice and steamed broccoli and there was nothing left. I would make this for company. You will not be disappointed!
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1 user found this review helpful

Candied Kielbasa

Reviewed: Nov. 7, 2003
Made this with Boar's Head Horseradish Sauce instead of plain horseradish because I didn't have have any and halved the sugar. It was sweet enough. Also, I did it on the stove top and it turned out fine. This is also a great sauce to use for those little cocktail weiners you heat in a chafing dish.
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43 users found this review helpful

Butternut Squash Soup

Reviewed: Nov. 11, 2003
This is a great cool weather recipe. I wouldn't hesitate to serve this at a dinner party. I halved this for my husband and I and still had some leftover. Not sure if anyone has tried this with a different veggie, but I think it would work wonderfully with broccoli.
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0 users found this review helpful

Stuffed Shells I

Reviewed: Dec. 3, 2003
Made this with manicotti and Ragu Light Tomato and Basil Sauce. Delicious!
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Broccoli Cheese Soup

Reviewed: Dec. 9, 2003
Delicious flavor, but too thin. I ended up adding another 1lb bag of broccoli and 8 oz of cream cheese. Sprinkled crumbled fried onions from the can on top.
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5 users found this review helpful

Saucy Stuffed Peppers

Reviewed: Dec. 9, 2003
Very good! Halved this and substituted tomato sauce with some water for the juice. Also added some parsley and garlic salt. Will make these again. Thanks for the recipe Moeliz.
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1 user found this review helpful

Aussie Chicken

Reviewed: Dec. 11, 2003
We enjoyed this.
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0 users found this review helpful

Chicken Danielle

Reviewed: Dec. 12, 2003
We found this to be okay. The baking time is a little broad. I ended up baking for 40 minutes because the organic chicken breasts I had were on the plump side. Even though I only sauteed these for 2 minutes per side, they still were overdone. I did use an 8 oz package of fresh mushrooms instead of canned and dried herbs. Also, I think the sauce (which I used a very good marsala) had a distinctly "canned soup flavor". For the soup I used Campbells Cream of Mushroom and Cream of Chicken Reduced Fat (not reduced sodium).
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1 user found this review helpful

Grecian Pork Tenderloin

Reviewed: Dec. 14, 2003
Very good. I started it on the stove for 10 minutes, browning on all sides. Then put it in the oven with the remaining marinade at 400 degrees for 12 minutes, took it out and covered with foil and let it sit 10 more minutes. Sliced and spooned a bit of the marinade on. We had the Beet Salad by Robbie Haferkamp on this site and Orzo with Feta and Cherry Tomatoes from Epicurious.com. Yummy Greek dinner!
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22 users found this review helpful

Beet Salad

Reviewed: Dec. 14, 2003
Love this salad! I used beets from the jar and served with the Grecian Pork Tenderloin from this site. Thanks for the great recipes. We enjoyed!
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19 users found this review helpful

Enchilada Casserole

Reviewed: Dec. 21, 2003
Yum! I took the advice of other reviewers (thank you very much) and made a few changes. I cut the tortillas into strips then into one inch lengths and mixed them in with all the other ingredients and added the enchilada sauce to this. Made this very easy to prepare. I also used Morningstar griller crumbles. Because the onions are not presauteed, and I would not recommend doing it, next time I will dice them more fine so they are sure to be cooked through. We had this along with the Southwestern Succotash from the epicurious.com site. Gourmet Mexican meal!
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3 users found this review helpful

Chai Tea Mix

Reviewed: Dec. 21, 2003
Wow, this is great! I made it exactly as the recipe reads. One batch makes enough for 6 pint jars. I think the recipients will be very happy. Thanks for this recipe.
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2 users found this review helpful

No Name Orange Roughy

Reviewed: Dec. 22, 2003
This is a wonderful Mediterranean recipe. My husband prepared this last night and the only change he made was to add the olives to the simmering sauce instead of just sprinkling on the top at the end. Next time, we are going to try it with tilapia. Thanks, Christopher!
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1 user found this review helpful

Avocado Salsa

Reviewed: Dec. 23, 2003
A great salsa without changes! I quartered the amounts to serve two and there was none left. Will definitely make this again.
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1 user found this review helpful

American Lasagna

Reviewed: Jan. 10, 2004
The amount of sauce is seriously lacking. I ended up coating the bottom of the pan with bottled sauce, used the sauce I made on the layers, then topped it with the rest of the bottle and it still was not saucy enough. Also substituted two Italian Sausages (skinned and crumbled) for half a pound of beef. Even with the extra flavor from the sausages, it was blah.
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5 users found this review helpful

Famous Butter Chicken

Reviewed: Jan. 20, 2004
I went back and read the reviews to see if there were any other experiences such as mine, and there were a few scattered throughout. I hate to say it, but this was boring and tasteless, and the chicken was tough on top of that. I followed the recipe exactly. If you are on a bland diet, this one's for you. Very disappointing!
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3 users found this review helpful

Blueberry Cream Muffins

Reviewed: Jan. 25, 2004
After reading reviews from others that this had a cake like texture, I decided to make it as one. I halved the recipe, substituted the sugar with half Splenda, half sugar, (my first baking experience with Splenda, next time I may use all Splenda)used reduced fat sour cream and 1 cup of frozen blueberries thawed and rinsed. Put this in an 8 X 8 pan and bake at 350 degrees for 55 minutes. It turned out great. Served each piece with a spoonful of fat free Cool Whip. Not too sweet.
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Salisbury Steak

Reviewed: Jan. 25, 2004
I made several changes to this recipe due to the comments of others. The recipe really turned out great. My brother, the very picky person he is said this is by far the best Salisbury Steak he has ever had. I put 2 Tbsp of the canned French Onion soup into the meat mixture and used 3/4 cup of fresh bread crumbs instead of dry. I also put 1/2 pkg Lipton Onion Soup mix and a teaspoon of Worcestershire directly into the meat along with 1/4 tsp of dry mustard. Used the rest of the ingredients for the meat mixture as in the recipe omitting the salt. For the gravy after browning, used the rest of the canned soup, only 1 Tbsp of ketchup, 1 Tbsp Worcestershire, 1/2 tsp dry mustard, 1/4 cup water, 1 beef bouillon cube (Knorr), and 1 small can mushrooms. I used cornstarch for thickening instead of flour. It didn't take much. This is an excellent basic recipe!
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13 users found this review helpful

Reuben Hot Dish

Reviewed: Jan. 26, 2004
Really good and easy. I followed the advice of other reviewers: drained sauerkraut but did not squeeze, preboiled the noodles, cubed bread and left it that way and doubled the butter. The proportions were perfect. I would change nothing else.
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3 users found this review helpful

Cheesy Sausage Zucchini Casserole

Reviewed: Jan. 30, 2004
This is very flavorful. Besides halving the recipe, I made no changes. DH said it was salty, but I didn't find it to be. Could have been from the Velveeta? Anyway, there were no leftovers. I would definitely make this again.
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Displaying results 1-20 (of 422) reviews
 
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