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 40 reviews
Ginger-Peach Jam
I like to make "different" jams, and this one is so unusual and tasty, I made two batches, one right after the other. Each batch came out just perfect. I used my immersion blender after adding the sugar to make it nearly lump-free, and I lost none at all to foam, which was a huge bonus, as I HATE the skimming part of making and canning jams. I make all kinds of combinations of flavors in my jams; prior to this, strawberry-peach was my fave. This might just nudge itself into first place! Thanks so much for the recipe.

0 users found this review helpful
Reviewed On: Aug. 11, 2014
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
This was way off, texturally, and very bland to boot. 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.

0 users found this review helpful
Reviewed On: Jun. 7, 2014
 
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