Peggy Profile - Allrecipes.com (12140668)

Peggy


Peggy
 
Home Town: Syracuse, New York, USA
Living In: Quincy, Illinois, USA
Member Since: Feb. 2011
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Indian, Italian, Healthy, Vegetarian, Quick & Easy
Hobbies: Scrapbooking, Knitting, Quilting, Biking, Reading Books, Music, Charity Work
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Recipe Reviews 39 reviews
No-Noodle Zucchini Lasagna
This was very tasty, but if wish I had read all the reviews first. It came out SO watery, even after salting and patting the zucchini dry, same for the spinach (I used fresh cause I had it), and baking it without foil in the hope that some of the liquid would evaporate. When I went to turn the dish halfway through, I sopped up four paper towels' worth of juice, and there were still two paper towels' worth at the end after it sat before cutting it. I will make this again cause the hubs LOVED it, and the portions are pretty large for the calorie count, but I think next time I will roast or grill the zucchini first to help cut down on the moisture. I used a mandolin and cut the zucchini pretty thin; maybe that had something to do with the way it came out so watery. I did sub ground sausage, too, because I had to use it up. All in all, according to the Italian hubs, it passed muster by a mile for an acceptable lasagna. It's worth a try.

1 user found this review helpful
Reviewed On: Jul. 13, 2014
Creamy Cheesy Scrambled Eggs with Basil
Sorry, but this was way, way off, texturally, and very bland to boot. I'd even gone extra heavy with the pepper as some had suggested, and it came out this bland, soggy, tasteless mess. It seemed much more like it should have been baked, and cheddar or feta would have been better choices for the cheese. My husband ate the rest of mine after I'd had three bites (he eats almost anything). I'm going back to my old standby of the crustless spinach quiche from this site. That takes a little longer, but it tastes way better and freezes well. I make three or four individual sized ones, and I have brunch for a few days. Takes just a minute or so to thaw/reheat in the microwave. Hate to give a poor review, but this was not for my family.

0 users found this review helpful
Reviewed On: Jun. 7, 2014
Kalamata Olive Tapenade
I made this to use as a spread to jazz up plain chicken sandwiches for a cold meal on a hot summer night, and eh...I made it exactly per the recipe (except for halving it for my small family), and it was very sharply garlicky. I love garlic, but it was a bit much for both myself and the hubs. Also, I agree with others that it needed no extra salt, cause I was very glad after tasting it that I had chosen not to add any more. The capers and the lemon are dominant flavors, but the garlic should definitely be finely minced or put in as a paste via a microplane before you make it in the food processor, cause the garlic overpowers the spread. I may try this again with my ideas of modifications, but I doubt it, given the cost of kalamata olives in my area. Sorry, this one isn't going into my faves.

0 users found this review helpful
Reviewed On: Jun. 4, 2014
 
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