Anne Norman Hastings Recipe Reviews (Pg. 2) - Allrecipes.com (10372474)

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Anne Norman Hastings

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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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3 users found this review helpful

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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2 users found this review helpful

Old-Fashioned Potato Pancakes

Reviewed: Dec. 29, 2010
Use the fine-hole side of the grater (these are NOT hash browns!). 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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7 users found this review helpful

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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4 users found this review helpful
Photo by Anne Norman Hastings

Creamed Chipped Beef On Toast

Reviewed: Dec. 12, 2010
Very good, posted a pic! Thanks!!
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2 users found this review helpful

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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260 users found this review helpful

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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40 users found this review helpful

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

Potato Pancakes II

Reviewed: Nov. 25, 2010
We call these "Potato Cakes" and those made with raw grated potatoes are "Potato Pancakes" (like latkes). We add flour to the mashed potatoes and also dredge in flour before frying. We don't add cheese or onions or garlic (never tried that). My friend puts bread crumbs on them (I'm not sure if she also puts it IN them?), but they're good that way too.
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10 users found this review helpful
Photo by Anne Norman Hastings

Pumpkin Pancakes

Reviewed: Nov. 22, 2010
I did NOT try this recipe, but I wanted to give you this quick tip. Krusteaz Buttermilk pancakes ("just add water"), the water, a couple of tablespoons of canned pumpkin, a couple shakes of pumpkin pie spice, and some chopped/broken pecans. Serve with warm maple syrup. You can do the same thing with mashed bananas & pecans!
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2 users found this review helpful
Photo by Anne Norman Hastings

Jewish Apple Cake from Bubba's Recipe Box

Reviewed: Nov. 7, 2010
This is a very good cake! I added about 1-1/4 t. cinnamon and one single-serve container of applesauce + canola oil to make up the c. of oil. Didn't use Rome Beauties, I don't know what kind of apples they were - maybe really large Red Delicious (6 c. chopped) - there was quite a bit of juice from the apples and I drizzled most of that on top before baking. Baked about 1 hr. 40 mins. Lots of dirty bowls from this, but worth it. (Tip: use a LARGE bowl to beat the eggs and sugar) I posted pics.
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7 users found this review helpful
Photo by Anne Norman Hastings

Shepherd's Pie VI

Reviewed: Sep. 28, 2010
Pretty good! Instead of ground beef, I used 3 steak sandwich steaks (6 oz. each) which had defrosted and needed to be used. I added 1/2 & 1/2 to the mashed potatoes. Did not add a whole onion - used only 1/2 of a small onion. Added 2 T. ketchup and 2 T. worchestire sauce, and instead of the broth, used a brown gravy packet and 1 cup water. Sprinkled frozen peas over coarsely mashed carrot layer. Made in a pie plate, dotted top with some butter. I think using the steak sandwich meat and the gravy was a good change for this dish.
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1 user found this review helpful
Photo by Anne Norman Hastings

Danish Oatmeal Cookies

Reviewed: Sep. 10, 2010
Really good cookies. Buttery, light and crisp and delicate. Used regular oatmeal right from the container (did not process) - these are supposed to have flakes of oatmeal in them. Chopped my pecans up pretty small. Easy to mix up with a wooden spoon and probably don't need parchment. Excellent! Give 'em a try!! **** OK, I wanted to make them smaller so I made 1" balls. Def the way to go - makes the shape more uniform too. Didn't dust with powdered sugar. Posted pics. Man oh man, these are delicious! ***This is my third update: I chilled the dough and then rolled into balls. They stay a little puffed up that way and I like them better than flat.
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22 users found this review helpful

Chicken Wing Dip

Reviewed: Sep. 7, 2010
Very good. Made the day before and baked in a toaster oven on the boat. Everyone liked it and I was asked for the recipe.
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1 user found this review helpful

Chicken and Broccoli Braid

Reviewed: Sep. 7, 2010
Good - I halved the recipe, pre-cooked the vegetables (omitted the pepper and almonds) and used 1/2 t. dill. I put the garlic through a press. I baked on parchment - didn't stick at all. I'm a little confused about using 2 cans of crescent rolls. Mine was pretty long just using one can.
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1 user found this review helpful
Photo by Anne Norman Hastings

Cake Mix Cookies VIII

Reviewed: Aug. 18, 2010
I didn't really know how to rate the original recipe, since I strayed so far from it! Made these using a Duncan Hines Devil's Food cake mix. Added the Reviewers' recommended 2 T. oil and 1 t. vanilla. Also added a pinch of salt and about 1 t. instant coffee granules mixed with a few drops of water. (These are difficult to mix - make sure your butter is room temp - my arm was sore from mixing!) Cut dough into thirds and made 3 different kinds. Craisins, white choc. chips and walnuts; Skor candy bar; Reese's Peanut Butter cups. I baked them all for somewhere between 13 and 15 minutes. The craisin cookies were quite soft after cooling. The Reese's and Skor cookies were more firm, but still soft after being completely cooled. I ended up putting all back into the oven on 200 for about 15 minutes. Now I have pretty crisp cookies! This was quite a bit of work, but they taste pretty good with the add-ins and now I know what to do. Don't skimp on the add-ins! *****Also wanted to mention that these puff up quite a bit while baking, but start to flatten as soon as they come out of the oven. I used a small cookie scoop which worked nicely and didn't flatten them at all - they spread out on their own while baking. Perhaps adding a little flour would them stay a little puffed-up? Also, not a strong choc. flavor, but could add cocoa or choc. chips. I posted a pic. Made about 33 cookies.
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Alfredo Sauce

Reviewed: Aug. 6, 2010
Made this last night for spinach fettucine, using half and half instead of the cream. Used grated parmesan and added some cold cooked shrimp. My sauce came out grainy, but it could have been from the moisture in the shrimp - I should have heated them separately, put them on top of the fettucine and poured the alfredo sauce on. Good taste though.
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1 user found this review helpful

Hawaiian Tarts

Reviewed: Aug. 3, 2010
Excellent! Made these today, exactly as written. Followed a couple of reviews, saying to remove tarts from the pan after 5 minutes - DON'T DO IT - they are too fragile when warm! Let them cool off for 15 minutes or so. Ran a thin paring knife around edges and they came out easy. I would recommend: Making 1" balls of dough, then chilling before molding into cups (I had to keep flouring my finger to keep dough from sticking to it). Also, don't press dough above the top of the cups. Taste is very good!!
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12 users found this review helpful

Displaying results 21-40 (of 81) reviews
 
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