PEEKASHMOO Recipe Reviews (Pg. 1) - Allrecipes.com (1502732)

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Florentine Artichoke Dip

Reviewed: Apr. 22, 2003
This recipe was outstanding! I took the advice of others and used only 1 block cr.cheese, 1 jar marinated artichokes(cut up),1 box spinach, 1/2 cup mayo, 1/3 cup sour cream and shredded parmesan cheese. Save a couple tsps of the artichoke marinade and add to dip, too. I serve it w/blue corn chips. Everyone has loved this dip and wanted the recipe. I even make it the day before my party and refrigerate. Then I bake it for about 40 mins if it's coming from the frig. This recipe is a winner for sure!! No fail!!
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Baked Pork Chops I

Reviewed: Jun. 4, 2003
This was really good! I didn't have season salt so I just used garlic powder with a little extra salt and pepper to season the chops. I used plain bread crumbs which was fine. My chops were really huge with bones and came out quite tender. The wine gave it a really wonderful flavor. Will make again!
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2 users found this review helpful

Garlic Chicken

Reviewed: Aug. 25, 2004
I listened to others and used italian bread crumbs, extra minced garlic, and marinated chix for 30 mins, but it still seemed to be lacking something. It was okay and definitely moist, but not something I'd make again.
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Hamburger Steak with Onions and Gravy

Reviewed: Dec. 17, 2004
I'm rating this 5 stars because it was pretty tasty and it was easy and fast to make. I didn't have garlic powder or onion powder so I just used 1/2 tsp of garlic salt and gave an extra sprinkle of some "ono hawaiian season salt" that I had in the beef mixture. You could probably add any type of salt for extra flavor. I also ended up using an entire can of beef broth as I like a lot of gravy. In addition, I used seasoned bread crumbs and instead of browning in oil, I just sprayed the pan with Pam. It came out just as tasty and you can add more salt to the gravy if you desire. Next time I might add a can of mushrooms, too. Thanks Anne. Will definitely make it again!
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Jean's Homemade Chicken Noodle Soup

Reviewed: Mar. 1, 2005
This soup was really tasty, easy and quick to make. The only thing I changed was I didn't saute the chicken in oil because I try to stay away from oil if I can. Instead, I boiled one chicken breast in water with the three pieces of ginger, smashed. When it was cooked thru, I saved the water it was boiled in, and used 2 cups of that plus the canned chicken broth instead of plain water the recipe called for. (I used 99% fat free chicken broth and it was still tasty) Then I shredded the breast and added it to the broth. I added a tiny bit of salt to the soup for some extra flavor. Thanks, Jean!
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4 users found this review helpful

Florentine Curried Chicken

Reviewed: Dec. 7, 2005
Nice flavor and tasty. I didn't have creamy dressing so I just used about 1/2 cup of mayo. Added a can of mushrooms to the soup mixture. Instead of breasts I just cut up a few chicken thighs. Used some shredded monterey jack cheese/ cheddar and parmesan cheese instead of all monterey jack. Will make again!
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5 users found this review helpful

Sweet and Sour Meatballs II

Reviewed: Feb. 3, 2006
I really liked this recipe for two reasons. It was easy to make and most people will have these ingredients right in their pantry. I read other reviews and did make a few changes. I used 1 1/2 lb. of ground beef, 1/2 an onion, chopped, which was plenty. I used 2 eggs since I had extra ground beef. I also only used 1/2 cup of italian bread crumbs as that was all I had. I then baked at 350 degrees for 45 mins, turning once, as another viewer suggested and it was nice and moist. The only thing with baking it is that all the fat sits in the pan after baking. I guess I could've tried to drain it or scrape it out but I didn't have time and it wasn't too much fat. I guess the amount of fat would depend on how lean your ground beef is. I then added the sauce(I only had white vinegar so used 1/4 cup)on top of the meatballs and baked for 30 mins more. When first made, the sauce is quite watery, but does thicken after baking and sitting a bit. It wasn't too sweet for my taste like others said. I even made some itty bitty balls for my 21 month old daughter who's not a great eater and she loved them!! They were just the right size for her to hold and munch on. Will definitely make again!
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Ninety Minute Cinnamon Rolls

Reviewed: Jan. 30, 2010
I'm not a huge cinnabon fan but my husband is so I decided to try this recipe since the reviews were so good. I had NO previous experience using yeast and was pretty clueless about what I was about to attempt. My mom had some active dry yeast so that's what I used. I kept to the recipe except for using a 9x13 pan instead of the muffin pan. Since I never made anything with yeast before I wasn't sure how much it was supposed to rise before baking. It didn't seem to rise very much during the first "resting" period. They did spread out in the pan before baking so I felt better after that. I then made a simple powdered sugar/milk/vanilla extract icing because my husband likes things sweet although it wasn't overly sweet even with the extra icing. Everyone loved them. My husband ate 2. Would definitely make again.
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Cheddar Baked Chicken

Reviewed: Feb. 17, 2010
I wanted a quick and easy baked chicken recipe and this was good. The only things I changed was that I used 6 thighs, and panko instead of cereal because I didn't have any and I didn't use any butter because I figured I didn't need the extra calories. I also didn't have garlic powder so I substituted garlic salt but didn't use a whole tsp. I then sprayed my glass dish with Pam. The flour mixture made quite a bit and the leftovers seemed wasteful but oh well. The one egg+milk didn't seem like it'd be enough to coat all the chix but it was, just barely. I had to make a little more of the panko/cheddar cheese because I was running short. Not very difficult though. Overall it was definitely moist. It could've used a wee bit more flavor but the kids enjoyed it and I'll make it again. Thanks for sharing!
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Coconut Poke Cake

Reviewed: Nov. 30, 2011
I was so excited to make this cake after reading all the rave reviews but was sadly disappointed. I was afraid it'd be too sweet like many others said so I only used 1/4 can of the sweetened condensed milk with the cream of coconut; which was something like $3 for a can at Walmart. The cake was light but my family just found it way too sweet. I actually ended up throwing it away which broke my heart since it looked so pretty with all the coconut. I guess everyone has different tastes. My sweet tooth just isn't as sweet as I thought.
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A Simply Perfect Roast Turkey

Reviewed: Nov. 30, 2011
This was only my second attempt to roast a turkey and I was soooo happy with the results!! The turkey was so unbelievably moist. I don't think I've ever had such a tender and moist bird! My dad always smoked ours outside or my mom has done it in the oven but really I think my bird tasted better than theirs. I had a 14 pounder and it took about 3 hrs 15 mins. I did tent my turkey and put the stock in the pan. I have to admit that I wasn't sure what "tenting" meant so I looked it up and watched a video! I didn't realize that the turkey isn't completely covered; hence the tent. The foil is sealed on both sides but not the ends of the pan. I refilled it a couple of times when it seemed to be evaporating but I never basted it. It was too hard to try and scoop the stock out from the pan since I had my turkey on a rack so I kinda gave up and hoped for the best. I didn't have a thermometer nor did I have a turkey where the little thingy pops out so I was really nervous about it being under and overcooked. My husband said he loved it and he's not a huge turkey fan. I feel so confident now and u will, too, after roasting your turkey this way. Thank u for sharing your recipe, Syd!!!
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Chocolate Brittle Surprise

Reviewed: May 27, 2012
This recipe was sooooo awesome and simple! I followed the directions to a T except I didn't have a full cup of brown sugar so I added about 1/8 cup of white sugar. I used about one entire sleeve or pkg of saltines and had a little room left in the pan so I threw about 4 graham crackers on, since others had said they like that, too. I carefully microwaved per the directions; stirring every 30 seconds because someone else said that was very important. The butter/brown sugar recipe seemed to separate after nuking. I stirred and stirred but it didn't completely come together so I was a little worried. My oven runs quite hot so I lowered my temp to 325 and only baked for 12 mins. I saw it bubbling and didn't want it to burn so I took it out then. I was having trouble spreading my choc chips so I sprayed the back of a spatula and then was able to press/spread the chocolate more easily. I then sprinkled some macadamia nuts on top and placed in the fridge. When I broke the brittle a lot of the nuts fell off so I wished I had patted them down a little before refridgerating. Next time I'll know better! This was just so yummy and I really couldn't tell the difference between the grahams and saltines. Even my mom said it was super and she's super critical of everything! I'm going to make this as gifts because it's a guarantee homerun! Thank you for sharing this amazing recipe!!
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Chex® Pumpkin Pie Crunch

Reviewed: Sep. 9, 2012
I used Life wheat cereal, honeycombs, and cinnamon toast crunch cereals. Didn't have nuts and they were so expensive at the store that I just omitted them. This turned out so well and my family loved it. My 8 yr old daughter couldn't stop eating it and asked to take some to school for her snack. Just wish I made more because one pan doesn't make very much. I ended up baking it at 250 for 1 hr, stirring every 20 mins and it seemed perfect. Will make more for the holidays as it just fills the air with a wonderful aroma. Such an easy and tasty treat!
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Best Chocolate Chip Cookies

Reviewed: Jan. 20, 2013
Really easy and delicious cookie! My 8 yr old daughter spooned them onto the baking sheets and let's just say they were all unique in shape and size but it didn't matter. They all tasted yummy- soft in the middle and crispy on the outside. My oven gets super hot so I baked at 325 degrees instead of 350. Other than that I followed directions to a T. They made way more than two dozen. We were eating as they were coming out and I lost track of how many we made but I'm pretty sure we baked about 3 dozen. Guess it depends on how big/small you make them. Will definitely make again.
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Blonde Brownies I

Reviewed: Feb. 18, 2014
I've been looking for a chewy cookie bar and this didn't disappoint! I loved the texture and didn't change a thing except I didn't add nuts because I wanted it to be nut-free. It was a very easy recipe, too. My daughters gobbled them up. I only wish I doubled the recipe and made more because a 9x9 pan doesn't make very much.
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