P.Pedd. Recipe Reviews (Pg. 1) - Allrecipes.com (18196093)

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Frank's Famous Spaghetti Sauce

Reviewed: Sep. 24, 2006
Absolutely delicious! So simple to make, too! I did use extra lean ground sirloin because I had that and did not have any ground turkey. Also, I added 1 tsp. sugar and a bay leaf - personal preferences. Simmered the sauce for 30 mins. Have already shared this recipe with my daughter who does not like to cook and makes only simple recipes. THANK YOU, FRANK!!!!!!!!!!!!
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1 user found this review helpful

Health Nut Blueberry Muffins

Reviewed: May 24, 2006
I loved these! Did make a few changes, though. Used King Arthur light whole wheat flour, half splenda for the sugar, old-fashioned oats , wild blueberries, and 1/4 C Canola oil, and omitted the nuts. Made 17 muffin tops which I baked at 350 for 10 mins. Makes an excellent breakfast!
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2 users found this review helpful

Zucchini Brownies

Reviewed: May 24, 2006
Absolutely delicious! Moist and chewey! More like cake than brownie but that suited our tastes perfectly! Did not frost but served with light ice cream. Will make frequently. My husband did not know there was zucchini in his dessert, and I did not tell him! Next time, I will frost it and serve as cake! Many thanks for this wonderful recipe!
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1 user found this review helpful

Never Fail Biscuits

Reviewed: May 9, 2006
Excellent biscuits! I did use 1/4 C soy flour and 1 3/4 C unbleached plain flour to make them more healthy. Baked for 10 mins. at 450 in a greased 12" iron skillet. Browned beautifully on bottom and top!
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3 users found this review helpful

Cornbread Muffins II

Reviewed: May 3, 2006
Wonderful recipe! Perfect consistency, moist, and full of flavor. I made no changes which is unusual for me! However, instead of muffins, I made muffin tops. Got 16 large (3.5") muffin tops and baked them for 10 mins. at 375. My husband and I both loved them. This recipe will take the place of my regular cornbread recipe (been making it for almost 49 years). Thanks for this delicious recipe!
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4 users found this review helpful

Buttermilk Pound Cake II

Reviewed: May 2, 2006
This is the perfect pound cake! Crust is slightly chewy and does not flake off when sliced like sour cream pound cake does. I omitted the lemon extract as I personally do not like its flavor. Baked in two large loaf pans and got 22 generous servings out of them. I prefer making pound cakes in loaf pans because you get flat slices, and the berries don't slide off! After I buttered my pans, I sprinkled them generously with granulated sugar instead of flour. The loaves slipped out of pans easily, and the sugar made the outside edges of the loaves slightly crispy which I loved. Will never make sour cream pound cake again!
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9 users found this review helpful

Best Ever Muffins

Reviewed: Apr. 24, 2006
Wonderful recipe! I made them up as large muffin tops. Since these are basic muffins, you can play with the recipe. I zested a large navel orange and got about 2 tsp. zest. Juiced 2 large navels and got about 3/4 C juice. Filled to 1 C level with milk. Added 1 C Craisins tossed with 1 tsp. flour. Baked for 10 mins. at 375. Perfect! Loved the lightly crisp crust and soft inside. Next time, I will use an egg wash and sprinkle with raw sugar. Thanks for the recipe!
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5 users found this review helpful

Pennsylvania Dutch Pound Cake

Reviewed: Apr. 23, 2006
Did not care for at all.
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3 users found this review helpful

Zucchini Cornbread Casserole

Reviewed: Apr. 23, 2006
I loved this dish! I used the 50% fat cheddar and only used 4 oz. Skipped the cheese topping and did not miss it. 3 large zucchinis = 4C shredded for me. Would make a wonderful appetizer cut into 1" squares. I baked mine in a 2 quart rectangular dish and got 12 average servings. Highly recommend that you try this one! Thanks for the recipe.
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5 users found this review helpful

Crunchy Turkey Salad

Reviewed: Apr. 22, 2006
Delicious salad with personalized changes. Since I had only 1 Braeburn apple, I added an 8 oz. can of drainend, tidbit pineapple. Had no Dijon mustard so I used a small amount of honey mustard. Had to add extra honey (about 1/2 Tab.) to combat sharpness of lemon juice. Then it was delicious! I used deli oven-roasted turkey breast and cubed it. Next time that I make it, I will include these changes.
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2 users found this review helpful

Italian Chicken Marinade

Reviewed: Apr. 18, 2006
I have been making this dish for years. Since we watch our salt, I do not add any extra salt and even use the fat-free dressing. We do not grill anymore so I just bake them in the oven at 350 until the juices run clear. Delicious and low-fat and low-cal.
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8 users found this review helpful

Cinnamon Bread Delight

Reviewed: Apr. 14, 2006
Excellent recipe! Even with the changes, it was delicious and has stayed moist for several days. I halved the sugar with Splenda to lower the calories and used a small pkg. of pudding mix (all I had), and increased cinnamon to 1Tab. (I love cinnamon!) Also, I ommitted the cinnamon sugar step after reading the reviews and added 1 C of plumped raisins (a very good addition). Since it turned out so well, I will continue making it with my changes. Thanks for the recipe!
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5 users found this review helpful

Crustless Cranberry Pie

Reviewed: Apr. 2, 2006
Love this pie! Totally different from anything that I have ever made/eaten! Beautiful presentation with the contrast of red & white. I even lowered the calories by using half splenda for the sugar, and it was delicious. I plan to try this with blueberries - may add a little lemon zest with this version. Thanks for the recipe!
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103 users found this review helpful

Baked Cream Corn

Reviewed: Mar. 21, 2006
I rated this a 3 because the onion, garlic, and celery flavors mask the lovely corn flavor. Added an extra tablespoon of instant flour, and it still "wept" a little. Very good warmed up in the microwave the next day. I will make it again without the seasonings and will add either a little more flour OR an extra egg to thicken it up just a tad more.
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38 users found this review helpful

Pineapple Sheet Cake I

Reviewed: Mar. 13, 2006
Delicious cake! It is much better the second day so make it a day before you serve it for the best flavor. The changes that I made to lower the fat and calorie contents were halving the sugar in both the cake and topping with Splenda and using 4 oz. pureed bananas (baby food) and 4 oz. canola oil for the fat. I toasted the chopped pecans at 350 for 6 mins. to develop their full flavor. Thanks, Jackie, for sharing this wonderful recipe!
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3 users found this review helpful

Grammie's No-Crust Apple Pie

Reviewed: Feb. 26, 2006
This is more like apple crisp than pie, but it was very good. I halved the ingredients as I was the only one eating it, used Jonagold apples, and Splenda to sweeten the filling. Forgot the butter but did not miss it. Still very good warmed up with a scoop of healthy vanilla ice cream.
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7 users found this review helpful

Caroline's Chocolate Fudge Frosting

Reviewed: Feb. 23, 2006
I have been using this frosting recipe for almost 50 years! If you want a "bittersweet" frosting, leave off the vanilla. I do not add it anymore, and we like it better. Can easily add another square of chocolate for even fudgier frosting. I often halve the sugar & butter and use 2 sqs. of chocolate for 13X9 cakes. Save a lot of fat gms. and calories, and my husband never knows the difference. If you make a layer cake, you must use the full recipe. I usually need only 1/3 C milk for the right consistency. Whip the frosting on high for a couple of mins. to make it fluffier.
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332 users found this review helpful

Family Casserole

Reviewed: Feb. 13, 2006
Excellent dish! Very colorful! As usual, I made a few changes. Omitted the step of sauteeing in butter (omitted it entirely to save fat and calories) and sauteed in a little water flavored with Butter Buds. Also, added 1/2 of a green pepper - chopped for extra color and another flavor. Used cream of mushroom instead of celery soup as there was already quite a bit of celery in the dish. Added a jar of well-drained pimientos for more color (made a big difference in eye appeal). Added 1/2 tsp. of Mrs. Dash which I love and used cheese that had only 50% fat. Topped it off with fresh soft bread crumbs moistened with a little heart-healthy margariine. Thanks, Sherry for sharing your family's recipe. Maybe the next person to inherit it will add pimientos!!!!
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1 user found this review helpful

Tomato Soup I

Reviewed: Feb. 5, 2006
Delicious soup! I did not have a large can of tomatoes so subbed one 14 oz. can of plain diced tomatoes and one with garlic & olive oil. I also doubled the amount of onions and used the dehydrated type. Also added 1 tsp. dried basil, 1/2 tsp. all-purpose herb seasoning, 2 Tab. dried parsley, and 1 tsp. salt. Because of my cholesterol issues, I subbed fat-free half & half for the whipping cream. Result was truly delicious! Try this low-fat version; you are sure to love it.
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3 users found this review helpful

Best Bread Machine Bread

Reviewed: Jan. 28, 2006
I held my breath when I took the dough out because the directions are completely different from the manufacturer's. I used the dough only cycle, rapid rise yeast, and canola oil. Bread turned out perfect! When I lifted the dough out of the bread pan, I knew it was a winner by the way it felt. Baked it in a buttered 9" aluminum loaf pan for 30 mins. at 375. Brushed the top generously with melted butter before baking it which prevented the flakes. Did tent it with foil after 20 mins.s to prevent overbrowning. I was absolutely thrilled with the results! The recipe that came with my machine is no match for this recipe!!!!! Will NOT make it again. WILL make this recipe over and over.
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8 users found this review helpful

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