Peggi B Recipe Reviews (Pg. 1) - Allrecipes.com (18641050)

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Peggi B

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Balsamic Roasted Pork Loin

Reviewed: Jun. 12, 2012
I made this last night. While cooking, the aroma of vinegar was almost overwhelming. Both my husband and I were a little worried. As it turned out, the loin roast was very tender and very yummy. There was no over powering taste of vinegar at all. The only thing different I did was cook it for 15 more minutes to obtain an internal temp of 155, then let it rest for 10 minutes to reach 165. The whole thing was cooked to perfection.
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1 user found this review helpful

Sausage Stuffed Jalapenos

Reviewed: Sep. 1, 2010
I just made these!! Very tasty. They've been out of the oven for 15 minutes, and they are gone!!The only thing I did differently was use 1/2 cup of shredded Parmesan and 1/2 cup of 4 cheese Mexican Blend shredded cheese.
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1 user found this review helpful

Maryland Crab Cakes II

Reviewed: Jul. 11, 2010
First time I ever made crab cakes. That being said, I grew up in the DC, MD, VA area, and still live here. I tweaked the recipe a bit, and it turned out okay, however, I have a couple of more tweaks for it to make it even better. What I did today. No salt, added Cayenne pepper, just a couple of shakes, added Worchestershire Sauce, ignore the hot sauce, use Old Bay instead. Instead of dry mustard, I used prepared Dijon coarse mustard. To form the cakes, use a 1/4 cup measuring cup. It makes the perfect size crab cake...Next time, I will add some lemon zest and a little more cayenne pepper.
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15 users found this review helpful

Christmas Onion Soup

Reviewed: Nov. 1, 2009
This is a good base soup, but it needs a bit of help in the seasoning department. First, I added garlic powder to the onions. Second, I don't do raw eggs, so, when I added the yolk mixture, I turned the heat up a little more, constantly stirred for about 8 more minutes. I added a little sea salt, lots of ground pepper and a heaping 1/4 tsp of allspice. After the soup was in bowls, I added shredded cheese and grated parmesan. My hubby & I found this to be tasty. I will make this again.
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3 users found this review helpful

Garlic Red Potatoes

Reviewed: Oct. 22, 2009
These came out perfect!! It was convenient, I was cooking a pork tenderloin, put the meat and the potatoes in the oven at 350 for an hour. This will be on my menu again.
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1 user found this review helpful

Butternut Squash Soup

Reviewed: Oct. 17, 2009
I made this the first time following the recipe to a tee. This time, I too tweaked it. I roasted the squash, but differently from other reviews that I have read. I cut off the top and bottom, sliced it lengthwise, scooped out the seeds, sprinkled with sea salt, ground pepper and dotted with butter. Then I put the squash in a baking dish, cut side up, put 1/4 inch of water into the dish, covered loosely with foil, and cooked for 45 minutes in a preheated 325 degree oven. When done, I kept whatever butter melted and put it in the stock. I added garlic powder to the onions, doubled the cayenne pepper and used half of the cream cheese. My hubby just told me that he thinks this is very delicious. It has a rustic flavor instead of an overly sweet, rich taste.
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6 users found this review helpful

Traditional White Bread

Reviewed: Jan. 9, 2009
This turned out exactly as I hoped it would. It's light, fluffy, makes wonderful sandwich bread and french toast. The recipe that came with my stand mixer turned out to be very heavy and dense. This one however, is a keeper. I'm sure that I will be making this again next week. Thank you so much!!!
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0 users found this review helpful

Twice Baked Potatoes

Reviewed: Dec. 26, 2008
I served this for Christmas dinner. My family knew this was new, so I asked for their genuine opinion. The general consensus was, not one person had a stuffy nose after eating these. They were so spicy. Cleared the sinuses out beautifully. Everyone agreed that the red pepper should either be cut in half or omitted all together, and the onions should be cut in half. I will make these again, but only with the tweeked recipe.
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2 users found this review helpful

Basic Fondue

Reviewed: Nov. 28, 2008
I made this for a Thanksgiving appetizer. I used beer as so many others have suggested to give it that zing. I used a Pale Ale. It was a hit. I will make this again.
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1 user found this review helpful

Standing Rib Roast

Reviewed: Dec. 26, 2007
This turned out beautiful. The herbs were a perfect blend. It was easy, my guests enjoyed this very much. This will definately be on my list to do again.
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20 users found this review helpful

Banana Loaf

Reviewed: Dec. 14, 2005
Wonderful taste and texture. I too substituted 1/2 of the white sugar with brown and added vanilla. I'm glad that I stumbled upon this. Will definately make this again.
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1 user found this review helpful

Cocktail Meatballs

Reviewed: Dec. 5, 2005
This was a real crowd pleaser. I doubled the recipe knowing we were having a large crowd for a lighted boat parade. I used frozen meatballs and omitted the brown sugar. When the meatballs were gone, people started to use the sauce as a dip. Wonderful, wonderful. Thanks very much Lara!!!
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1 user found this review helpful

Cranberry Tea

Reviewed: Nov. 25, 2005
This was very good. A nice change, especially on a very cold day. My husband liked it better with vodka though.
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5 users found this review helpful

Bacon Feta Beans

Reviewed: Nov. 25, 2005
We loved this dish. What a nice change of pace from the standard green bean casserole.
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0 users found this review helpful

Corn Souffle

Reviewed: Nov. 25, 2005
This was fantastic. Everyone at my table loved this dish. I can't believe how easy it was to make. This will definately be on my menu from now on.
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1 user found this review helpful

Elegant Turkey Stuffing

Reviewed: Nov. 25, 2005
I was really looking forward to this recipe. What a disappointment. Too time consuming, too expensive and with so many different flavors, you'd think you wouldn't get an overwhelming taste of orange.
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2 users found this review helpful

Apricot/Cranberry Chutney

Reviewed: Nov. 25, 2005
Only one person at our holiday dinner liked this. As for the rest of us, we couldn't get past the overwhelming vinegar taste. I would only make this again cutting the vinegar in half. What a disappointment.
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0 users found this review helpful

 
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