Anne Norman Hastings Recipe Reviews (Pg. 1) - Allrecipes.com (10372474)

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Anne Norman Hastings

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London Broil I

Reviewed: Apr. 10, 2014
Some people making this may be slicing the meat "with the grain". You should slice "against" the grain. If you see long strands of meat when you slice it, flip it over! Slice it at an angle.
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Classic Meatloaf

Reviewed: Jan. 30, 2014
Hip Hip Hooray!!! My husband is the world's pickiest meatloaf eater. His favorite meatloaf is Boston Market's. I have tried a gazillion recipes (well, maybe not quite a gazillion). Many friends have said, "Oh, I make REALLY good meatloaf... here's the recipe". He didn't like any of them. THIS RECIPE HE LIKES!! I asked him if I should make it again and he said YES! Thank you, Chef John. You ROCK! I basically halved the recipe because there's only two of us. I sauteed the pureed vegetables for a few minutes. I used 1-1/2 lbs. 80/20 ground beef, 3 mushrooms, 1 clove garlic, 1 whole egg, a PINCH of McCormick's Italian Seasoning, no cayenne, seasoned bread crumbs AND a squirt of ketchup in the meatloaf mix. I reduced the mustard to about a teaspoon and added another squirt of ketchup after tasting. Shaped it into about a 3x8 loaf and baked for 1 hour, 5 mins. total (internal temp 160).
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Apple Crunch Pie with Vanilla Sauce

Reviewed: Jan. 22, 2014
I didn't make the pie, but I did make the vanilla sauce!! OMG - this is wonderful! I did not use a double boiler, just a small sauce pan on low heat and stirred constantly. I slightly decreased the sugar and used Demerera sugar. Didn't think it was ever going to thicken up, then voila! It took about 20 minutes I think. When it was done and I added the vanilla, I then put it through a fine strainer to get the egg bits out. (Using it on bread pudding.) It is sooooo good - I'm saving this on my PC! Thanks so much! ;-)
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Scrambled Eggs Done Right

Reviewed: Jun. 8, 2013
This is a good recipe for those needing help scrambling eggs. The key to great scrambled eggs is low heat and DON'T overcook them. Once removed from the pan, they continue to cook on the plate, so take them out BEFORE you think they're done. (Of course, this is individual preference - my mother in law LIKES her eggs cooked well-done!)
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Whipped Horseradish Sauce

Reviewed: Feb. 10, 2013
I have not tried this recipe, but love this concoction. At a local steak house they serve it with Prime Rib and call it Tiger Sauce. I make my own with heavy cream, whipped to soft peak, salt and prepared horseradish. YUM!
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Cream Cheese Penguins

Reviewed: Nov. 29, 2012
We'll be having a Christmas luncheon at work and I'm making these!!! Thanks - these look great!
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Dutch Babies II

Reviewed: Aug. 18, 2012
Preheated oven to 400. In a glass measuring cup, set the eggs in warm water for 5 minutes. Put milk in a mug and heated for 10 seconds, added a splash of vanilla and the salt. Set a glass pie plate in the oven with 2 T. butter. In a medium bowl, whisked the flour. Emptied the water out of the glass measuring cup and whisked the eggs by rolling the whisk between my hands until light and somewhat fluffy. Poured the milk into the eggs and mixed. Slowly poured the milk/egg mixture into the flour while mixing with the whisk to avoid lumps. Poured it all back into the glass measuring cup. Poured the mixture into the pie plate and slid back into the oven. 18 minutes later .... perfect!
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Pineapple Upside-Down Cake in a Glass

Reviewed: Apr. 17, 2012
This sounds like a good drink for this summer on the boat! I can't wait to try it, but I've never seen "cake-flavored Vodka". I'll look for it!
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1 user found this review helpful

Honey Roasted Carrots

Reviewed: Mar. 7, 2012
I thought these were very good. I did cut the carrots in chunks and just eyeballed the olive oil and honey. Added a little salt and pepper. The were done in about 30 minutes. My husband even liked them - and he's Mr. Plain when it comes to food - strictly plain!
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French Quarter Bread Pudding

Reviewed: Feb. 14, 2012
As far as anything you're baking with raisins, push the raisins down with your finger and they won't burn.
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Roasted Roma Tomatoes and Garlic

Reviewed: Aug. 3, 2011
Haven't tried it yet, but this sounds REALLY good! Thanks for the recipe!
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Cabbage Rolls II

Reviewed: Jul. 8, 2011
If you're making Polish cabbage rolls (galumki), leave out the onion, add some sauce to the meat/rice mixture before rolling up and bake covered for at least 1-1/2 hours at 350. The cabbage is cored and boiled (add a little cider vinegar to the water). The sauce I use is 2 cans each of tomato soup and stewed tomatoes (chop them up) and bring to a boil, pour over rolls before baking. The sauce is sweet, not savory. Very good "piggies"! Leftover (small) cabbage leaves can be chopped up and fried in butter, then add cooked noodles, S&P (haluski or halupki).
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Chocolate Coated Peanut Butter Crackers

Reviewed: Jul. 5, 2011
Another way to make these is to add marshmallow fluff on top of the peanut butter - YUMMMMM!!!!
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Italian Bread Using a Bread Machine

Reviewed: Jan. 27, 2011
There's something missing with this recipe. When you cover with a damp cloth, the cloth WILL stick. When you carefully try to remove the cloth, the bread WILL deflate. I had to re-knead, re-rise and then bake. Came out kinda flat. That would be okay, but the taste just wasn't all that good. Maybe needs more yeast or something? I don't know. Probably won't make again.
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Old-Fashioned Potato Pancakes

Reviewed: Dec. 29, 2010
We usually don't add parsley and certainly not that much pepper. Plop in pan and use spoon to spread around and flatten out a bit - should be about 1/4 inch thick. Now....I'm craving them!
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Tanning Bed Drink

Reviewed: Dec. 17, 2010
There are houses in Jamaica that sell this on the route from airport to resort. No ice, but hey, your on your way to a beach vacation, so who cares! It's the BEST!! I drank so many of these one NY's Eve, I ended up in the hospital with esophegial spasm's - thought I HAD to be having a heart attack, it hurt so bad!
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Photo by Anne Norman Hastings

Creamed Chipped Beef On Toast

Reviewed: Dec. 12, 2010
Very good, posted a pic! Thanks!!
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Christmas Stars

Reviewed: Dec. 9, 2010
I did not make these cookies but wanted to offer a tip on cut-out cookies. Roll them out on parchment (or a cookie sheet), cut them and REMOVE THE EXCESS dough. That way, your cookies will retain the shape because you're not handling them. Remember to make the cuts with enough room between them to bake properly!
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Pizzelles II

Reviewed: Dec. 3, 2010
The ingredients in this recipe are the same as mine, but I use butter. My recipe came from an elderly Italian woman who made the BEST pizzelles! My instructions say to sift the flour and baking powder....add up to 3/4 c. water to thin, if necessary....batter should be thick, but fluid enough that it will ribbon off a spatula and hold it's shape...bake until steam subsides but doesn't stop. Another instruction is to cool on paper towels...can put in a 200 degree oven to crisp further.....if using anise extract, use a 1 oz. bottle. Oh, and the ingredients say - 2 T. Anisette or 1-1/2 t. Anise oil. I use the oil and often add some anise seeds to it. Always get compliments on my pizzelles!! (and I'm Irish! LOL) This recipe will make about 100 cookies.
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Ultimate Chocolate Chip Cookies

Reviewed: Dec. 1, 2010
Like many people, I've tried several chocolate chip cookie recipes over the years. In my opinion, these are THE BEST! The butter-flavored Crisco does make the difference and I wouldn't change a thing.
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5 users found this review helpful

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