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    Peg Bingham

    Akron, OH

    Chef #30412

    Akron, OH

    Joined: Feb 04, 2002

    13 reviews by Peg Bingham

    1 - 10 of 13 sorted by Date | Rating | Helpful

    Reviewed Spinach and Ricotta-Stuffed Chicken Breasts with Lemony White Wine Sauce

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      |  By Peg Bingham

    "I also made only the sauce. I had roasted a chicken and wanted a sauce for it & pilaf. I doubled the broth & wine and used only 1 lemon. After heating the sauce, I used it to deglaze the roasting pan. Even with only using half the quantity of lemon called for, it was very lemony. This could be because this particular lemon was very large or o ..."

    Jan 24, 2013 on FoodNetwork.com

    Reviewed Red Potato and Tomato Salad

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      |  By Peg Bingham

    "Another huge hit! I lost my jar of capers so substituted chopped green olives at the last minute. They were awesome, too. New family favorite. Thanks, Giada!!"

    Sep 3, 2012 on FoodNetwork.com

    Reviewed Stove Top Mac-n-Cheese

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      |  (2 people found this helpful) |  By Peg Bingham

    "Believe me, I have followed this recipe exactly several fast, easy, and wonderful times. Yes, more expensive than blue box but much healthier and more nutritious with real food and ingredients, not fake powdered flavored chemicals masquerading as food. So, make it, often, and your kids will give up blue box forever. Since we love this recipe, it ..."

    Sep 10, 2011 on FoodNetwork.com

    Reviewed Chocolate Angel Pie
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      |  By conniecooks

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    "Served for Easter dinner - huge hit! These are great instructions for making a fool-proof meringue shell. It was time consuming but it is made ahead & ready when you are. Everyone asked for the recipe!"

    Apr 25, 2011 on Food.com

    Recipe #226890

    Reviewed Chef Jack's Corn Chowder

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      |  By Peg Bingham

    "Fabulous and easy! Made this for a New Year's party and it was a huge hit! I made a stock with a turkey breast carcass and added 2 C. of turkey, as suggested by other reviewers. Everyone asked for the recipe. Definitely worth multiple repeats!"

    Jan 2, 2011 on FoodNetwork.com

    Reviewed Great Grilled Asparagus

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      |  By Peg Bingham

    "We just fixed this dish for an Easter potluck dinner where it was a big hit! I steamed the asparagus for about 3 min. instead of grilling it but it was still wonderful. The vinigarette was too easy and yummy! Thanks, Sunny! Loved it!"

    Apr 4, 2010 on FoodNetwork.com

    Reviewed Spicy Baked Macaroni

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      |  By Peg Bingham

    "This weekend was family reunion and I had 16 big eaters for dinner. I saw Giada make this macaroni and thought it would be great with grilled chicken for an easy entertaining dish. It is fabulous!! Based on the comments of how much this made, I was prepared to make one casserole. My cousin could not believe that I was planning to feed 16 peop ..."

    Aug 9, 2009 on FoodNetwork.com

    Reviewed Blueberry Crisp

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      |  (1 person found this helpful) |  By Peg Bingham

    "It is blueberry season here in our home town and this is a great dessert/breakfast dish that showcases them perfectly! We loved it and, yes, we eat it for breakfast! I took the advice of other reviewers and doubled the topping. I do wish I had also dotted it with butter pats or even increased the butter a bit. The topping was a bit powdery and ..."

    Aug 9, 2009 on FoodNetwork.com

    Reviewed Chocolate Chip Pie

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      |  By Peg Bingham

    "So, I see Paula & her son making these yesterday and hopped right up to make them. And proceeded to make several mistakes... first, I subsituted the walnuts for 2 C. peanut butter chips. My guys don't like nuts. If there were too many chips before, as one reviewer stated, there were WAY too many in mine. Then I put the batter in 10" pie pans a ..."

    Jul 12, 2008 on FoodNetwork.com

    Reviewed Spanakopita

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      |  By Peg Bingham

    "This was our very first attempt at phyllo and it went great! My sister and I made these today - having two people made it go quickly and easily. Even though I will make these again, I probably won't do it alone! We had one pound of phyllo, cut the sheets into fourths, not thirds, and got 24 out of the recipe. They are great!"

    Jun 10, 2008 on FoodNetwork.com

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