Anna Doyle Lundy Recipe Reviews (Pg. 1) - Allrecipes.com (10284844)

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Anna Doyle Lundy

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Dill Pickles

Reviewed: Jul. 14, 2010
These are great. I actually made these a couple of days ago. I used mini seedless cucumbers and sliced some lengthwise and some in circles. I couldn't find fresh dill head so I only put the fresh sprigs in. I did add onion slices to the jar as well. Instead of doing the water bath, I inverted the jars and put a towel over them. The next morning all the jars had sealed except two. Those I put in the refrigerator and tried out today. They were delish after only a day or so! I can't wait for the others I put in the pantry. This is so easy to do for a first timer!
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9 users found this review helpful

Wine Jelly

Reviewed: Nov. 15, 2009
This turned out really well for my first time. I used one bottle of a $3 wine from Wal-mart for each batch. I used white zin and a cab sauv. There seemed to be some problems with the pectin for other people, but it worked well for me. I used a 1.75 box, but put it in with the wine and sugar while I washed the jars. For the initial bring to boil, I set it on medium and let it slowly come to a boil rather than quick boiling. Make sure too it boils hard for a minute. This may have something to do with how it sets...The jelly does take a few hours to cool and set once all is done. I experimented a bit and put one in the refrigerator once it had cooled a little while and it really congealed quickly. The flavor was great! I was going to bring them to Thanksgiving as a little something for everyone. I made a little label on a word document and underneath the name put all the ways you could use it. I gave these away and everyone loved them. I'm now making more for coworkers...
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9 users found this review helpful

Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce

Reviewed: Feb. 17, 2011
The peppercorn sauce was so easy to make and was absolutely delicious although not the best for you! However, the crab stuffing was way too salty and I like my food well seasoned. I also don't think the crab stuffing really complimented the rest. I would rather have these steaks with the sauce and a crab cake on the side.
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7 users found this review helpful

Greek Shrimp Dish From Santorini

Reviewed: Aug. 25, 2010
Oh my goodness! This is so flavorful!!! I followed the recipe exactly although I might not have cooked it quite as long for each part. This is the most delicious dish! I know some substitute chicken broth for wine, but I don't think you can do this with this recipe. The wine makes the dish. I served it over orzo with crusty bread.
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7 users found this review helpful

Olive Oil Dip for Italian Bread

Reviewed: Aug. 4, 2009
Great with a loaf of hot french bread! Followed directions exactly.
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7 users found this review helpful

The Greatest Grilled Turkey

Reviewed: Dec. 20, 2010
I brined first using Turkey Brine from this website. It took a little over 3 hours for a 16lb turkey on the electric grill. I tried to get it to 350 degrees but with it being cold out, it was around 300. I put it in a roasting pan so I could use the drippings for gravy. It was awesome and cooked really well!
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6 users found this review helpful

Turkey Brine

Reviewed: Dec. 20, 2010
I got so many compliments on my first turkey! I will never cook a turkey without brining again. I might put a little less salt next year, but that's personal taste as the whole family loved it. Also, the leftovers were just as good and moist. I grilled our 16lb turkey and brined for 24 hours and it took a little over 3 hours to finish. I also put a little butter all over the outside during the last 30 minutes or so of cooking to get the skin nice and crispy.
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6 users found this review helpful

Quick and Easy Green Chile Chicken Enchilada Casserole

Reviewed: Mar. 14, 2011
This was good and fairly simple to make. I think we would prefer a red enchilada sauce, but that is just a difference of taste.
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5 users found this review helpful

Cinnamon Coffee Cake II

Reviewed: Mar. 14, 2011
This was good and easy to make, but very sugary! I would cut some of the brown sugar
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5 users found this review helpful

Chicken Cordon Bleu II

Reviewed: Aug. 4, 2009
This was super good and the sauce was delicious. I substituted chicken stock for the wine, but wasn't sure if I should still put in the chicken granules. Still put them in. I didn't at first and it was quite bland. As soon as I added in the granules, it was perfectly seasoned! I also used 1% milk to save on fat and it was still creamy enough for us... So don't not make because of the fat content. Substitute!
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4 users found this review helpful

Slow-Cooker Posole

Reviewed: Dec. 19, 2008
This is delicious. BUT make sure to use the Ten Minute Enchilada sauce from this website. It takes no time at all and tastes a thousand times better. No preservative taste! We ate this in tortillas with sour cream and cheese...
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4 users found this review helpful

Best Ever Party Appetizer

Reviewed: Feb. 1, 2008
This dip is delicious. I did it a bit different in that I used soft goat cheese and folded all the ingredients in until it was a chunky dip. I also diced the garlic fine and used a bit less. I didn't have fresh rosemary so I gave it a sprinkle of dry. We ate it right away with Wheat Thins because I couldn't wait 6 hours. Super Good!
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4 users found this review helpful

Baked Asparagus with Balsamic Butter Sauce

Reviewed: Mar. 14, 2012
This is so easy and such a simple, but delicious recipe. I have even just started roasting it in the oven with PAM and salt since reading this and it is great! THANKS!
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3 users found this review helpful

Fiery Fish Tacos with Crunchy Corn Salsa

Reviewed: Feb. 20, 2011
This is really good for a very quick meal... I had everything to make this except the jicama so I left that out. I may try and add that in the next time I make this. Also instead of making the cayenne/salt mixture, I just sprinkled each side of the filets with Tony Chachere's. This is a really good recipe. Someone mentioned that their corn tortilla broke when they only used 1. If you warm them up either in the microwave or with oil on the stove, they will be more pliable and less likely to break.
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3 users found this review helpful

Broiled Scallops

Reviewed: Feb. 17, 2011
As written, they really didn't brown. Once I took these out of the broiler, I seared them in a pan to brown the tops and bottoms. The flavor was very simple and perfect for scallops.
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3 users found this review helpful

Porcupines

Reviewed: Jan. 31, 2011
These were not that great. I followed the directions exactly and some of the rice didn't fully cook. Crunchy rice and meatballs don't really go well. I will stick to my standard Italian meatball from here on out!
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3 users found this review helpful

New Orleans Corn Bisque with Smoked Sausage

Reviewed: Nov. 7, 2010
This was absolutely delicious. I let the potatoes cook in the broth and left the sausages whole until the soup thickened up. They stay juicier this way! I will definitely make again.
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3 users found this review helpful

Chicken Pot Pie Soup

Reviewed: Jul. 28, 2010
This is good as is, but really good with a few adjustments. You definitely need to salt/spice to taste. As is, it is just plain. I added salt, garlic powder, and some poultry seasoning. If I had onion powder, it would have been good too. The other thing that most didn't mention is you need to add a little cheese to each bowl. This is what gives it that pot pie flavor. Also add a potato for a bit more fullness!
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3 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Jul. 20, 2010
Very good... I made these exactly as stated without alterations and they were really good. I also didn't refrigerate mine before baking and the texture was perfect.
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3 users found this review helpful

Pineapple Chicken Tenders

Reviewed: Jun. 15, 2010
Super Good! I will definitely make these again. I used chicken breasts cut into strips and marinated the strips for a few hours. Besides that I followed the recipe exactly. I also boiled the marinade and used as a dipping sauce.
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3 users found this review helpful

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