PEABODYDOG Recipe Reviews (Pg. 1) - Allrecipes.com (1929037)

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Moist Cinnamon Rolls

Reviewed: Nov. 19, 2005
excellent! I don't own a bread machine, so I made the dough in my trusty kitchen-aid mixer. It didn't take as long to rise as the recipe called for. I did a normal 1-hour first rising, punched it down and let it rise for another half hour, then shaped it and let it rise in the pan for only about 1/2 hour. Will make this one again.
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124 users found this review helpful

Mardi Gras King Cake

Reviewed: Feb. 21, 2004
Yummy! Especially good still slightly warm. Much better than the mail order one we got from the bakery in New Orleans. Will definitely make this one again next year. I made the batter, let it rise, and formed it into the rings the night before, then put it in the 'fridge. The next morning, I let it come to room temperature, rise, then baked them for the normal time.
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49 users found this review helpful

Crispy Orange Beef

Reviewed: Nov. 19, 2005
This was quite good. Very quick and easy to prepare. It helps to partially freeze the beef before cutting it into strips. The only change I made to the recipe was that I went ahead and added an entire bag of the pre-cut broccoli instead of just 8 florets as garnish. We'll make it again.
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23 users found this review helpful

Oven Barbecued Beef Brisket I

Reviewed: Oct. 30, 2010
I was a little dubious about this one, especially when the recipe said not to use any water. I shouldn't have worried - it was great, tender and flavorful. I reduced the cooking time slightly as I used two small pieces of brisket instead of one big one. Served it with scalloped potatoes and green beans. My family loved it. Will make it again.
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14 users found this review helpful

New Duchess Spice Cake with Maple Buttercream Frosting

Reviewed: Oct. 1, 2010
The cake itself is delicious and moist, with a wonderful texture. The smell of the cake baking had my son's mouth watering. We couldn't wait any longer and iced it while it was still slightly warm. I did make a couple of small changes -- I used all butter instead of butter and shortening, and half the quantity of icing was perfect for the sheet cake version. YUM! Next time, I will add some ginger and some allspice to the batter. To those who claim the cake is dry, I suspect that you're using too much flour. Make sure to sift it thoroughly BEFORE measuring.
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9 users found this review helpful

Mom's Buttermilk Pancakes

Reviewed: Dec. 25, 2010
Made a double batch of these, adding a carton of fresh blueberries to the batter. Cooked them on my electric griddle set to "pancake" - took about 3 minutes per side to cook all the way through. Wonderful with fresh maple syrup and sausage. Will never use a mix again.
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8 users found this review helpful

Pecan Tassies

Reviewed: Dec. 30, 2008
This is now our official family Christmas cookie. I follow the instructions exactly except that I use real butter instead of margarine. The dough is very sticky. Chilling it overnight helps make it easier to handle. The thicker the pastry is in the muffin cup, the easier it is to remove it from the pan intact after baking. Nonstick pans sprayed with cooking spray are a must.
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7 users found this review helpful

Country Fried Steak and Milk Gravy

Reviewed: Jun. 19, 2011
This was a very good recipe. The only changes I made were to use canola oil instead of lard (which I don't keep in the house) and to use my electric skillet set to 340 instead of cast iron. Served with mashed potatoes and green beans. Will definitely make again.
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5 users found this review helpful
Photo by PEABODYDOG

Orange Chiffon Cake

Reviewed: Apr. 17, 2011
This is my "go to" cake for pot lucks and celebrations. Once the fruit is zested and the egg whites are whipped, it goes together easily. Wonderful served with fresh berries.
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5 users found this review helpful

Amazing Pecan Coffee Cake

Reviewed: Aug. 29, 2010
I'm not sure that it's amazing, but it's quite good. The cake has a lovely, light texture and delicate flavor. I'm not sure why the instruction to line the pan with foil is there, unless it's to help the bottom of the cake brown -- I fixed this in my normal glass baking pan coated with nonstick spray, and it came out just fine.
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5 users found this review helpful

Spanish Rice Bake

Reviewed: Feb. 7, 2010
This has become a staple at our house. The only change I've made is to add a bit more water. Also, don't bother with putting it into a casserole dish -- take the lid off, add the cheese, and turn the heat off. Let the cheese melt, then serve it right from the skillet. One less dish to wash!
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5 users found this review helpful

Soft Christmas Cookies

Reviewed: Jan. 3, 2003
This dough is very easy to work with. The cookies have a great taste, but are not as soft as I had hoped. The cookies do soften nicely when frosted and allowed to sit for a day (if you can keep the kids from eating them!)
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5 users found this review helpful

Pepperoni Bread

Reviewed: Jul. 2, 2011
I made this using TI2GR's herbed Italian bread recipe instead of the frozen white bread dough called for, which gave the recipe a definite flavor boost. I followed the measurements for the filling exactly - there was enough pepperoni but not enough cheese - will double that next time. Instead of using the beaten egg, I spread the bread dough with olive oil and sprinkled that with Italian herb seasoning. This is the perfect nosh to take to a concert in the park. Will make again.
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4 users found this review helpful

Turkey Breakfast Sausage

Reviewed: Jun. 19, 2011
My husband is allergic to pork, so I've been looking for an alternate sausage for some time. Commercial turkey breakfast sausage is just too bland. This recipe is easy and tasty. The only real change I'll make is to add a bit more sage, and mix it up on Saturday night, then let it sit in the fridge overnight to be cooked on Sunday morning. Thanks for sharing!
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4 users found this review helpful

Irish Soda Bread I

Reviewed: Mar. 12, 2011
I was looking for a recipe that didn't include caraway seeds (yuck!). This one was very easy to make and tasty. The recipe didn't specify, so I made one batch by hand and a second using my mixer. The batch made with the mixer did turn out better. The mixing time was kept to an absolute minimum to keep gluten from developing.
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4 users found this review helpful

No-Fuss Rolls

Reviewed: Dec. 20, 2009
I fixed these for breakfast this morning as I hadn't been to the store yet, and was out of about everything, including eggs and all-purpose flour. Don't let the small amount of batter fool you -- they rise beautifully, and the recipe really will make 6. They're on the plain side, so serve with jam, etc.
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4 users found this review helpful

Shrimp Scampi Bake

Reviewed: Nov. 12, 2013
very good and very easy. Next time, I'll cook the garlic (and more of it!) in the butter for a little while before adding the other ingredients, add a little less mustard and a little bit of dry white wine.
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3 users found this review helpful

Chicken Salad Puffs

Reviewed: Nov. 26, 2010
The chicken salad is among the best I've ever tasted. The puffs are no problem at all for anyone who has ever worked with chou paste. Even though a little bit of trouble to make, they look wonderful on a buffet. I've taken these to several pot lucks, and they always get oohs and ahs.
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3 users found this review helpful

Wonderful Waffles

Reviewed: Oct. 2, 2010
Other reviewers were correct: this is NOT a project for a weekday morning, unless said weekday morning is a holiday. That said, the waffles were very, very good. They tasted wonderful, and the texture, although different from "mix" waffles, was not displeasing. My husband prefers crispier waffles, so I melted the butter (I'm not sure why this works, but it does!) and baked his for a little longer. The recipe makes more than the three of us can consume on a Saturday morning, so I'll wrap the leftovers and we'll have them tomorrow. The only complaint (from our teenager) is that the waffles were a little "eggy". Next time, I'll try it with only two yolks. Vanilla might make a nice addition, but I don't think it's necessary. Will definitely make again.
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3 users found this review helpful

Ground Beef N Rice Pie

Reviewed: Sep. 25, 2010
I've used a similar recipe for years here at home. One thing that I've changed from the original is that I cook the ground beef "crust" until it's nearly done and drain off the grease before adding the rice filling. I also don't add any cheese to the rice, just put it all on top at the end of cooking where it does the most good;) It's also fun to vary this one using taco seasoning and adding a layer of refried beans between the meat and the rice. Top with minced green onions and sour cream.
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3 users found this review helpful

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