Peachy Recipe Reviews (Pg. 1) - Allrecipes.com (18369323)

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Spicy Mango Salsa

Reviewed: Jul. 17, 2005
Delicious. Served this over baked salmon, with a side of lemon and garlic broccoli. Made a wonderful dinner.
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3 users found this review helpful

Boilermaker Tailgate Chili

Reviewed: Feb. 20, 2007
Made this in my big dutch oven and it nearly overflowed - I ended up needing to pour it into an extra pot. It also came out way too spicy, which was my fault, because I used a special Mexican chili powder. For those out there who haven't tried it yet, you might want to add half the amount of chili powder at first, and adjust to taste - depending on how spicy your spice is! Ultimately, however, it's still an AWESOME recipe with a classic, delicious chili flavor.
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4 users found this review helpful

Linda's Lasagna

Reviewed: Feb. 20, 2007
What I love about this recipe is how straight-forward it is. I didn't have to break out the measuring cups or spoons! Mixed cottage cheese and ricotta, as others here suggested, and tossed a generous amount of oregano and some Italian seasoning into the sauce, along with some mushrooms I had on hand. I also added 2 cloves minced garlic (next time more), in addition to the garlic powder. I doubled the sauce recipe so that I could have leftovers to freeze for spaghetti, and since I had so much, I made four layers of lasagna - 3 noodles bottom layer, 4 noodles each layer after, and alternated ricotta/cottage cheese and mozzerella layers. It was so easy and simple, but it came out fantastic, much better than fancier, more "complex" lasagna recipes with a zillion sauce ingredients.
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5 users found this review helpful

Wiener Schnitzel

Reviewed: Apr. 16, 2005
My German mother and grandmother made schnitzel just like this, but you must try it with a squeaze of lemon, as some of the other reviewers have noted. It's a wonderful flavor (even though you might only think of squeazing lemon over fish - trust me, it's great). Consider serving it with cranberry sauce. In germany they have something like this, with small berries, but I haven't seen it here. Cranberry is close though.
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250 users found this review helpful

Shiitake Angel Hair Pasta

Reviewed: Apr. 15, 2005
WOW. really, really amazing flavor. I wanted to make a filling meal, so I roughly sliced/chopped up two boneless skinless chicken breasts and marinaded them in 3 Tb tomato sauce, 3 Tb soy sauce, 1 Tb peanut oil, a dash of cumin and a crushed clove of garlic (a big one). I let that set for an hour before I started with the mushroom sauce. After the aroma on the mushrooms began to develop and I tossed in the wine/broth, I also threw in the chicken (minus most of the marinade). Keep at medium heat as broth reduces and the chicken will cook through. Add the cream (I used 1/4c.milk, 1/4c. cream), and reduce to low-med as it reduces. It should finish around the same time as the pasta. You want to be careful not to over-cook the mushroom/chicken, because if it reduces too much you won't have enough sauce for the pasta. The recipe is brilliant. You don't need the cheese or parsely, really. I added some, but I thought it was flavorful and complex enough without it.
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45 users found this review helpful

Asparagus with Parmesan Crust

Reviewed: Apr. 15, 2005
I've made this as directed and it's great. I've also subbed manchego cheese for the Parmesan and tried substituting a balsamic vinegar reduction - made syrupy with a little sugar. Both the original and the slightly sweeter versions are a hit in my house.
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3 users found this review helpful

Granny's Corn Flour Tortillas

Reviewed: Apr. 15, 2005
Hey folks, my boyfriend's Mexican grandmother makes about 5 dozen tortillas a week. She takes an afternoon to make them: to keep dough from drying out during the rolling process, first form all the dough balls and pat them down into thick circles with your hands, set them next to one another on the counter and cover with a damp dish towel. She cooks the rolled out tortillas on a flat cast iron circular plate that I think she popped out of the top of an old cast iron stove. She just places the circle on top of a burner, and then cooks the tortillas on top of that. I bought a cast iron skillet, since it seems that the cast iron is important.
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260 users found this review helpful

Spicy Bean Salsa

Reviewed: Apr. 14, 2005
Made this for the first time tonight - put a huge portion in a large pickle jar I saved (glad I had it on hand because there's a LOT). As I was stirring and adding final touches (1/4 tsp cumin, 3 minced cloves garlic, juice of one lime, 2/3 c. chopped cilantro, 2 dashes tobasco) my boyfriend said, "that smells good!" He wandered over with a bag of tortilla chips and couldn't wait till I was finished before he started tasting. He loved it. I used 2/3 c. Newman's Own Balsamic Vinaigrette because I really don't like Italian dressing. It tasted great and 2/3 cup was plenty. THIS WAS FABULOUS and I know it's just going to get better jarred in the fridge. It's a great appetizer for hungry people waiting for dinner. .... it's tomorrow, and strangely, the salsa is a little less bright and flavorful than it was last night. I added a bit of balsamic vinegar, 1/2 tsp garlic salt, and another pinch of cumin, and it really sparkled up the flavor again.
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3 users found this review helpful

Sour Cream Chicken Enchiladas

Reviewed: Apr. 14, 2005
The green salsa I used was HOT, but my boyfriend who is of Mexican decent said he thought the dish was better than his grandmother's enchilladas made with red salsa. "5 STARS!!! and this is the food of my people, so I should know!" (His grandmother is from Mexico and makes corn tortillas by hand, so I used corn tortillas rather than flour, to try to get closer to a true flavor of his childhood comfort food.) ...One *recommendation*: if you have two fat-trimmed chicken breasts (on bone or deboned, whichever) you can put them in a sauce pot with 2 cups chicken broth, a crushed clove of garlic, 1/4 of an onion and 2 tsp salt. Bring to boil, then simmer 20-35 mins (longer for large bone-in). Discard onion and garlic, reserve flavorful broth for something else, set chicken aside to cool. When cool enough, the chicken will pull apart easily and it's a great way of quickly preparing flavorful, very moist chicken that doesn't dry out. ... ASLO, WARNING - before you dump a jar of salsa in with your sour cream and cilantro, give it a taste. Salsa can be "off", as in sour/bad - even if it's been in an air-tight jar (this has happened to me), or the brand/heat level may not be to your liking. The flavor of the salsa will determine whether you like this recipe or not.
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302 users found this review helpful

Indonesian Satay

Reviewed: Apr. 10, 2005
Made the marinaded chicken skewers for dinner tonight and my boyfriend and I LOVED it. The chicken was perfect: moist, flavorful, just right. IMPORTANT: One reviewer noted that it's important to SOAK SKEWERS prior to grilling/broiling. I soaked mine for ten minutes before threading the chicken, but when I put the chicken under the broiler the ends still charred and made an unpleasant smell. It turns out you're supposed to soak wood skewers for FOR 2 HOURS! I'll definitely be doing that next time.
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1 user found this review helpful

Best Tuna Casserole

Reviewed: Oct. 7, 2008
After clicking through different tuna casserole versions and reviews, I picked this one, and I've made it numerous times - putting a different spin each time based on what's in the fridge/pantry. ALWAYS turns out FABULOUS. I think that the real beauty of this recipe is it's openness to interpretation. (Say you're in the middle of a snowstorm, like we are right now, and you have the main ingredients and some others...) Tonight I had no egg noodles (used penne), no peas (used steamed broccoli florets) and happened to have on hand some fresh basil, chicken broth and cooking sherry, so I threw those in with the 2 cans condensed soup. I added Parmesan cheese and lemon juice and zest to the sauce. It came out less like a casserole in density, since it didn't stick tight together, but HOLY COW was it DELISH!!!! Definitely this version is going in the permanent rotation! THANKS for the great recipe! One other tip: I make the whole thing in one pot - saute the onion, carrot, celery and mushroom in a dutch oven on the stove top. Stir in the frozen peas (or brocc or whatever green veggie you prefer - asparagus would be yummy too!), stir in all the other ingredients and pop the whole thing in the oven with the lid on for the first 20 mins, off for 10. You can fit the volume of added healthy veggies and tuna if you're using the dutch oven rather than the 13x9 pan. Makes AWESOME leftovers for DAYS.
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12 users found this review helpful

Strawberry Basil Margarita

Reviewed: Apr. 17, 2011
I had an amazing strawberry-basil cocktail while on vacation in Italy and I've been trying to figure out how to recreate it. This is very close. I think I'll try subbing some other alcohols for tequila, to see how the flavors work. Thanks for the great recipe!
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4 users found this review helpful

German Brotchen Rolls

Reviewed: Oct. 1, 2008
THANK YOU!!!! When I was little and we visited my grandmother in Germany, we'd get fresh rolls for breakfast in the morning. They were unbelievably chewy on the inside and crackly on the outside, JUST LIKE THESE - delicious slathered with butter and honey. I never found anything like them in the states. Thank you SO MUCH for posting the recipe!
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4 users found this review helpful

Roasted Garlic Lemon Broccoli

Reviewed: Feb. 1, 2011
I have always just steamed broccoli with lemon and butter before, never experimented with roasting, but this is definitely a great way to prepare it! I also like to add a little crushed red pepper with the garlic and oil toss. Yesterday I had no lemon, so I tried a different "acidic flavor" to brighten it up. I made a little balsamic vinegar reduction (reduce 1 c. good balsamic with 1/4 c. sugar and a pinch salt till it gets down to a syrupy 1/3 cup or so). YUMMMMMMM!!!! It was such a treat. WARNING: DON'T BURN. I think the woman who said this was really bad may have burned hers a little. Burnt broccoli is very unpleasant smelling. The little fluffy green parts of the florets will tend to cook faster, so be vigilant and err on the side of under-cooking.
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40 users found this review helpful

Fruity Curry Chicken Salad

Reviewed: Jul. 17, 2005
HOLY MOLY. I gave this 4 stars the day before yesterday, thinking it was better than okay, but not outstanding. Well, yesterday, and especially today, the flavors have melded together, the curry flavor has mellowed, the fruity flavors have brightened, it tastes like a great amercian chicken salad for a picnic lunch, but about 20 times better. WOW. TRY THIS RECIPE! But, don't judge until it's had a chance to sit in the fridge for at least 1 day. ..... p.s. I used about 4 Tbs. Miracle Whip Light (25 cals/Tbs) and I don't think it could have tasted better with full fat mayo. To keep the cals to a minimum, remember that 1/2 cup of nuts packs a big calorie punch, so chop them small and reduce the amount to 1/4 or 1/3 cup. And use nuts that are especially healthy, such as walnuts (excellent source of Omega-3 fats), if you want those extra calories to really count for something, nutritionally.
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449 users found this review helpful

Grandma's Homemade Banana Bread

Reviewed: Apr. 12, 2005
Thanks for the great recipe!!! This bread is fantastic -- and very forgiving for a "wide margins" kind of cook. I tossed all incredients together, eyeballing, used four bananas, because I had them on hand, and used sour cream, mixed it all up with a large salad fork (new home is very spare - all equipment in boxes). I had to add on about 30 minutes extra baking time (I suspect because of the extra banana) before my knife came out clean (lowered to 300 degrees after an hour), but in the end it was delicious. Next time I think I may throw in 1/2 cup chopped walnuts. ............. P.S. I used the Splenda/Sugar Baking Sweetener, rather than pure, real sugar, and my unwitting boyfriend was none the wiser. ............. P.P.S. If you make extra, you can slice the cooled banana bread and pack in individual sandwich bags, then put all in a large freezer bag and you'll have snack-ready portions for whenever you want them. Take one out of the sandwich bag, pop on a plate in the microwave for 1 minute on medium power. It thaws and heats back up to almost as good as right out of the oven. Thank you for the wonderful, classic recipe! I made it for the first time last week, and again tonight! Sooo good.
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127 users found this review helpful

Cabbage Fat-Burning Soup

Reviewed: Feb. 25, 2011
This soup is actually delicious!!! I thought it was going to be a fat-burning practical soup, but even my skinny brother said I should make it again. My only challenge was not being able to find a big enough pot to fit all the ingredients. I used my largest pot, a big dutch oven, and I couldn't get anywhere near all the ingredients in. Still, even with some of the extra veggies left out, it came out GREAT. Thanks so much for posting!!!
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6 users found this review helpful
Photo by Peachy

Apple Carrot Muffins

Reviewed: Jun. 4, 2011
I've been looking for a reasonably healthy snack muffin, and these are wonderful! Made a couple of tiny tweaks (to satisfy my mind that these are as healthy as can be). Reduced sugar to 1/2 cup. Replaced 1/2 cup of the flour with oat bran for extra fiber (you can find oat bran with the hot cereals at the grocery). Shredded 3 small granny smith apples (with their peels) and 4 carrots in the food processor. Ended up with more than called for (probably totaling about 2 1/2-3 cups) but put it all into the batter anyway. Based on other raters suggestions, added a smidge of fresh grated nutmeg. I was worried the shift of ingredient balance toward fruit/carrot might mess up the consistency of the final product, but they came out great!! I ended up with more than 12 muffins worth of batter, of course. Since I didn't expect much rise (with the added apple/carrot) I filled muffin cups to the tippy top and mounded the batter a little. Ended up with 15 muffins. As expected, very little rise - but mounding the batter gave them a nice muffin shape (see pic) and they were very light, had a nice texture between sticking together and crumbly. Just PERFECT sweetness, even using tart apples. PS - after freezing - nuke for 20 seconds, then 1 minute in the toaster oven - tastes just like fresh from the oven! PPS - DON'T forget to spray inside paper muffin cups with pam. I forgot once and it was miserable to get the papers off.
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4 users found this review helpful

World's Best Lasagna

Reviewed: Feb. 23, 2005
I just discovered allrecipes and was so excited to find a lasagna everyone was raving about. I spent all day making it - letting the sauce simmer for hours - and thought it would be a real show stopper when my boyfriend got home. Alas, it was too salty (don't know how that could be...?) and just, overall, not fantastic. My BF ate leftovers for 2 days, but wasn't thrilled by the dish. I'd say definitely omit ALL salt until the end. P.S. DAY 3 ammendment to the above: today, after I added a fresh heap of mozz and parm to leftovers my BF said, "I change my vote. I gave it 3 stars before? Today it goes from a 3 to a 5. Today is the best day yet! SO, if you have a chance to let it sit, it definitely does get better. And the extra cheese seemed to balance out my over-salting. Whew!
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1 user found this review helpful

Apple Carrot Muffins

Reviewed: Jan. 31, 2011
These are pretty tasty and SO easy. I used 1/2 cup plain non-fat yogurt+1/4 lowfat milk in place of the buttermilk and it worked out fine. It was (extremely) challenging to peel them out of the paper wrappers without breaking these delicate moist muffins to bits, but came out of foil wrappers super easy. I might cut back on the oil just a little next time, since there was a discernible oily sheen to the bottoms of the muffins. I'd also, personally, like more of that delicious toasted walnut flavor, so I'll up the walnut ratio next time. Thanks for the recipe!
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19 users found this review helpful

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