Peggy Recipe Reviews (Pg. 1) - Allrecipes.com (12140668)

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Mini Meatloaves

Reviewed: Jan. 23, 2015
I scaled this down to fit the the six ounces of ground beef I had to use up, except for the egg (and thus had to add an extra TB of oats). It made three little loaves, which was perfect for my family of two. I added about a TB of onion flakes, but that was the only change, and these were yummy. I particularly appreciated the shortened cooking time, and will make these again.
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Pesto Grilled Cheese Sandwich

Reviewed: Jan. 15, 2015
This is great, but hardly a relevation. I've been making sandwiches like this for years with mozzarella in my panini press--Caprese panini. It's pretty much the only way I use the pesto I make every year.
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Granola Bars

Reviewed: Jan. 13, 2015
I was low on granola bars and too lazy to go to the store, so I searched and found this recipe. I have made it twice in the last week, and it came out great both times. The first time, I had no honey, so I used molasses, which was a strong flavor, but tasty. The second time, I used honey, 1T. creamy PB and 1T. chunky PB, and we liked them even better for the little added crunch of the nuts. My hubs prefers his granola bars crunchy, so I pressed them very well, then baked each batch for 15-16 minutes. I STRONGLY SUGGEST if you bake them to be crunchy, you cut these bars fresh out of the oven. They will be sticky, and I had to kind of press the bars back down along either side of the cut lines before leaving them to cool, but after cooling, they kind of just snapped apart in the pan, but THEY STAYED INTACT IN THEIR BAR SHAPE. I cannot imagine how one could cut them into nice bar shapes if one waited for them to cool completely into crunchy bars, but after cutting while warm, it was easy. As an added bonus, i just added any of the little bits that fell off into our cereal container, so there was no waste. Love this recipe, and the hubs was impressed at how "professional" they looked. I was impressed that now I can make granola bars that are preservative-free. Thanks for sharing.
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Garlic Cheese Quinoa

Reviewed: Jan. 7, 2015
I've never given a poor review, and we love quinoa and garlic and cheese, but this was BLAND--nearly tasteless, even though I'd used a pepper jack velveeta. I don't even think we'll finish the dish, cause it will be completely inedible without topping it with more cheese or hot sauce or something. I'll try to tweak it to serve it because quinoa is nutritious and rather expensive, but it needs some serious help. Sorry, but I won't be making this again, which is disappointing, considering the quinoa itself smelled pretty good while it was cooking.
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Slow Cooker Guisado Verde

Reviewed: Dec. 17, 2014
WOW! I had to tweak this a little because I couldn't find canned tomatillos (used Herdez Salsa verde as someone else suggested). We like things spicy, but I omitted the canned chiles and jalapeno because I didn't have any, and I still think it's plenty spicy. YUM!!! I used a one #roast for my small family and cut it into chunks before browning so it would cook a little faster, used one can of salsa verde and one small can of chicken broth instead of the water, was pretty liberal with the onions, garlic and oregano, and it's "soupy" enough that I'll add some barley or quinoa before serving to make it more "stew" like. I plan to reserve some of the meaty filling to use in tacos or burritos later in the week. I cooked it on high for the first four hours, then switched it to low, and it's falling-apart tender after two more hours on low. Oh-and I added a hefty dash of cumin to the mix, just cause we like it. Sorry to folks who don't like it when reviewers review recipes with changes, but this came out so awesome, I had to share. It'll be a great "spice things up" dinner for a very cold, blah winter day.
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Meatball Bread Pudding

Reviewed: Nov. 21, 2014
This was pretty good, tho I had to tweak it a little to use up the meatballs and sauce I had in the fridge, and I had no red wine or half and half. My husband thought at first that it was some kind of squash, maybe because I used a multi grain bread. It looked like something I'd never want to eat before I put it in the oven (think baby birds being fed), but it tasted pretty good. I thought it looked a little dry, so I garnished it with fresh cut tomatoes and fresh basil. I'll make again per the directions, and maybe it'll be five stars for us then.
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Barbie's Tuna Salad

Reviewed: Oct. 25, 2014
This recipe is very good as tuna salads go, and it may become a go-to recipe because it's a little different than others I've made. HOWEVER---BE AWARE OF YOUR CANNED TUNA VOLUME! This recipe calls for a 7 ounce can. I thought they used to come in 6 ounce cans, so I checked. ALL of my cans are 5 ounces (water packed), regardless of brand. I therefore had to reduce the rest of the ingredient amounts by almost a third, otherwise the spices would have been overwhelming. The only changes I made were to use chopped gherkins (that jar was open) instead of the relish, and I added a half stalk of very finely diced celery for some more crunch. It was good as I made it, and I imagine it will be even better when I make sandwiches with it in an hour.
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Ginger-Peach Jam

Reviewed: Aug. 11, 2014
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.
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No-Noodle Zucchini Lasagna

Reviewed: Jul. 13, 2014
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.
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Creamy Cheesy Scrambled Eggs with Basil

Reviewed: Jun. 7, 2014
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.
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Kalamata Olive Tapenade

Reviewed: Jun. 4, 2014
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.
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Refreshing Summer Orzo Salad

Reviewed: May 29, 2014
Delish!, tho as usual, I has to scale it down for two for my small family according to the ingredients on hand as best I could. I used regular black olives cause I had a partial can open, and a bit less of the amount than called for of fresh spinach. I used everything else per recipe specs (using a scale, as my hubs is dieting and being strict about tracking his calories). I did find the end result to be VERY dry, perhaps because of not using the entire jar of capers and liquid, so I had to toss in a tablespoon or so of EVOO to make it loose enough to even eat. All in all, tho, it's a salad. It's absolutely scrumptious and will give the diner much delish nutrition, but it is NOT "diet" friendly, unless one plans it to be the entree. I personally didn't care all that much; this salad was yummy enough to warrant a few extra miles on the bike, and I was looking for a recipe to use up the fresh spinach I had in the fridge. Thanks for posting, as I don't know I'd have thought of either cooking the orzo in chicken broth, or of mixing the spinach with pasta. YUM! Delish result!!
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Real Hummus

Reviewed: May 26, 2014
I've made hummus many times, and this is very good. I made it as written except for more garlic (four cloves), less salt (about 1/2 t.) and about 1 t. of cumin instead of black pepper.. I used the reserved bean liquid as needed to get the right consistency, probably about 5 t., and added about 1 1/2t. green jalapeño sauce. That helped the consistency and added more tang than heat. I did not coat the top with oil, as this seemed like unnecessary added fat when making it for just the two of us. Maybe I'd try that if making for entertaining, but I don't see that it'd add enough to it to justify the extra calories? I think this is lighter than other hummus recipes I've made, as others use more EVOO to tweak the consistency instead of the reserved bean liquid. This was totally yummy as a dip for plain old cucumber slices, which made my blah snack a protein packed powerhouse! Thanks!!
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French Onion Soup VII

Reviewed: Mar. 28, 2014
I have just made this, and I agree with others that it tastes restaurant quality or better. I used half white and half red wine and added a dash of Worcestershire as others suggested, and it is yummy! I'd purchased a vegan beef flavored broth base (I was feeling cheap that day and didn't feel like shelling out for veggie broth), and it really does taste like it was made with beef broth as I usually do. We are required to eat vegetarian on Fridays, and I bet my hubby won't believe it is vegetarian when he tries it. Thanks for the recipe.
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Quinoa and Black Beans

Reviewed: Mar. 5, 2014
This was great! When my other vegetarian meal didn't work out, this was a very quick, tasty save for our dinner. I halved it for my small family, and made it as written except I added a little bit of extra broth halfway through when it looked like it might burn before the quinoa was soft (and mine was done at 15 minutes). I used up a half can of southwestern corn instead of frozen (about 2/3c), and I used some parsley to bulk up the cilantro when I didn't have enough. The corn mix had a little red pepper in it, so I might add some diced red pepper in step one the next time; the color was very nice. It seemed very hot when I first tasted it, but the flavors mellowed after it sat for a couple of hours. I served it with the last of some sour cream and guacamole in flatbreads at room temperature, and it was delish! This will be a go-to as I keep trying to serve more vegetarian meals. Thanks! UPDATE: the next day, I took about half the leftovers (about 1-1 1/2 c) and mixed them with half a can of black beans, mashed as smoothly as possible, one egg, and breadcrumbs (about 1/2-2/3 c., whatever is needed to reach consistency), and formed the mix into burgers (I got six, but yield will vary). I baked at 365, ten minutes per side, and they were delicious!
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Speedy Chili Pot Pie

Reviewed: Mar. 3, 2014
I halved this recipe because we are only two, and I only had one can of chili. After reading about the time issues some people were having, I divided the chili between two bowls and gently warmed them a little in the microwave before spreading the cornbread batter over the top, so it only took about 25 minutes to bake. I forgot to add cheese before that layer, and I think that would have improved the dish. Also, I think my cornbread layer came out too thick, like the batter would have spread better if it'd been a little thinner in consistency (maybe my egg was on the small side?). If there's a next time, I'll go with my gut and add a little more milk. I'll also try a different brand of chili, or maybe try this when I have some of my own chili leftover.
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Slow Cooker Lentil and Ham Soup

Reviewed: Mar. 3, 2014
This was pretty good. I made it to use ingredients I had on hand, switching to lentils because I was out of split peas and I wanted a slow cooked soup for this ridiculously frigid day. As usual, I halved the recipe for my family of two. I had a ham hock, but I think we'd prefer it better with just the diced ham, as I got no meat off the bone, and the ham flavor was intense, but not satisying. I had a little ham, so I threw that in. Like others, I added about 1/3 c. of barley and about 1/2c. more water at the eight hour mark because we like it and it added nutrition, and I mixed about two ounces of water into about four ounces of leftover four cheese marinara I had on hand and used that instead of the tomato sauce. I served it with some cornbread, and we liked it well enough for a cold day. We liked the healthy amount of veg and the protein rich lentils and barley, but it would have been way too thin without the barley. If I try this again, I will keep the barley, add more lentils and use veg stock to make it lent friendly. Thanks to all for the helpful reviews and suggestions.
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Italian Meatball Sandwich Casserole

Reviewed: Feb. 26, 2014
I'm rating this based upon how I made it after reading many reviews and working with what I had in the fridge, and it was AWESOME! My hubby stopped mid-meal, and said "yeah, that recipe's a keeper." I scaled the recipe down for two because I had a bread bowl that needed to be used, so I hollowed it out as another cook suggested, and smeared the cream cheese-cottage cheese mixture together (I wasn't going for the mayo, and I didn't have ricotta) on the inside of the bowl and the underside of the "lid". I used pre-made meatballs, thawed and sliced, mixed into about 6 oz. of a four cheese tomato canned sauce, filled the bowl with that, and topped it with an Italian cheese blend. I baked it without the lid for about 20 minutes, then added the lid for another ten. I sliced it, and it kind of fell apart, but the taste more than made up for the less than restaurant quality presentation. It really was like a baked Italian meatball sub, and reminded the hubby of when we lived in MA, where grinders are everywhere. I'll be making this at least once every couple of weeks during the cold months. Thanks for submitting the recipe, and thanks to all the reviewers.
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Burrito Pie

Reviewed: Feb. 24, 2014
I know, I know, it's frustrating when recipes are reviewed after being significantly changed, but I made a VERY much scaled down version of this for my family of two tonight with great success, so I thought I'd share. I used the site's tool to change the servings to four and followed the proportions exactly EXCEPT for ommitting the can of chiles, adding a tablespoon of chopped jalapeño when cooking the diced onions, and using one full can of refried beans and one full can of tomatoes with chilies, just because I didn't want to have a half can of each leftover. I used an 8X8 dish sprayed with cooking spray, and I spread the first tortilla with the bean mixture, flopped it bean side down into the dish, then proceeded as per directions. I couldn't figure any other way to get the bean/meat mix evenly on the bottom without messing up the non-stick spray, and it worked. I let it rest for about ten minutes before slicing and serving, and topped it with a few chopped olives, a couple of dollops of sour cream, and some chopped cilantro. Delish, and I only have leftovers for one meal. Maybe when I'm entertaining, I'll make it as written, but with some tweaks, this worked for my small family.
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Turkey Salad

Reviewed: Feb. 20, 2014
This is one of the few recipes I've made with no tweaks at all, and all the other reviewers who loved it were spot on! This is amazing right after making it (who could wait 8 hours?). Like others, I diced the turkey and veg by hand, tho I can see how the food processor prep would be helpful if you were planning to serve this as a cracker topping; it would be more like a tuna-salad consistency-more conducive to spreading. IMHO, the key to the difference that makes this stand out is the red pepper, which lends a lovely sweetness to the salad that one normally would get only from fruit. The only changes I might consider in the future would be using chicken if I didn't have turkey, and maybe adding some toasted pine nuts or slivered almonds for some added crunch.
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