anne Recipe Reviews (Pg. 3) - Allrecipes.com (10372474)

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Fluffy Biscuits

Reviewed: Nov. 12, 2009
These were good! I used 1 t. salt, 1/4 c. shortening, 1/4 c. COLD butter diced in small cubes. The dough is sticky - resist the urge to handle it roughly or too much. (Flour your board and have some extra flour on hand.) Lightly kneaded about 20 times, rolled to 3/4" thick and then cut with a floured water glass into 4 rounds, gathered the remaining dough together and shaped into a rounds. (I didn't re-roll.) The last two didn't look the same, but they tasted the same! They rose to about 2 inches after baking 8 minutes - golden on top and bottom. I posted a pic.
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Photo by anne

Ting-Town Barbeque Beef Sandwich

Reviewed: Nov. 1, 2009
Cooked this for 7 hours on Saturday and 3 more hours on Sunday. Shredded nicely, taste is good.
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Photo by anne

Quick and Almost-Professional Buttercream Icing

Reviewed: Nov. 1, 2009
I found this to be grainy - not smooth - not sure why. After sitting for a while it crusts on top. Used half & half instead of milk - probably better to use 1-1/2 T. instead of 2 T. Recipe made enough to generously frost 12 cupcakes. Taste is sweet, but nothing special.
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Photo by anne

Easy Vodka Sauce

Reviewed: Oct. 31, 2009
Made this Vodka sauce tonite and thought it was a little bland (I added salt & pepper to my serving). Next time (and there WILL be a next time), I'll add some fresh basil, pancetta, a shake of hot pepper flakes and garnish with fresh parley to try to duplicate LaPosata's in Marlton, NJ (they make great Vodka sauce!). It was good and easy!!
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Photo by anne

Spooky Witches' Fingers

Reviewed: Oct. 31, 2009
I used strawberry preserves to stick on the whole almonds and also some on the severed end. I put in an extra 1/4 c. XXX sugar and decreased the baking powder to 3/4 t. Everyone really liked the taste - they were adults. Someone said they were too salty - I didn't think there was anything wrong with the taste - they were GOOD!
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Photo by anne

Sour Cream Apple Pie Deluxe

Reviewed: Oct. 24, 2009
I added chopped pecans to the topping. Easy to make. I think it's a little too sweet and my apples were fairly tart.
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Homemade Flour Tortillas

Reviewed: Oct. 24, 2009
I didn't have lard, so I used Crisco shortening. They were good! Made 12-8" tortillas out of them. Tried using a pastry cutter to mix the Crisco into the flour but that wasn't necessary - just use your fingers as it says. Added hot water and mixed in with a spoon until it held together. Rolled out with extra flour. Mine didn't come out round, but they still worked! Used these with the "Fabulous Wet Burritos" reciple from this site. Very good!
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Fabulous Wet Burritos

Reviewed: Oct. 24, 2009
I liked these, as did my neighbors! I didn't add the diced green chile peppers (I am a sissy when it comes to heat!). Followed recipe, except didn't put lettuce and tomato inside burrito - I didn't think I'd want nuked lettuce and tomato inside; served on the side with sour cream. Also, didn't use green onions, as I didn't have any. Tried one nuked by itself, others I put in a Corningware casserole and heated up. Also, made the "Homemade Flour Tortillas" from this site. They were good too and I made 12-8" tortillas from the recipe. Kept them soft and pliable with damp paper towel and waxed paper, in a plastic bag. Give it a try!
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Banoffee

Reviewed: Aug. 30, 2009
Emm,OK, but....A couple of things. First, I'd never had Banoffee before, never even heard of it. I used 1/2 c. butter and 1 t. ginger for the crust. I thought the crust was too sweet with 1/2 c. sugar. I baked the S.C. milk @ 300 in a water bath, as another reviewer suggested, but for 2 hours. (I guess it turned out like it would have if I boiled the can, but I'm not sure.) I used 3 bananas, sliced very thin. I dusted instant coffee (pushed through a sieve to make a powder)and cocoa powder lightly on top of whipped cream. Like I said, "OK" by me. People said it was really good. Don't know if I'll make this again.
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Eggplant Parmesan II

Reviewed: Aug. 29, 2009
Excellent - this tasted like Chicken Parm! I made these changes: I halved the recipe. Sliced 1/4", then sprinkled with sea salt, let sweat in collander for about an hour. Rinsed well, then set in water for about 15 minutes. Patted dry with paper towels. Breaded w/Italian bread crumbs. Put a couple tablespoons of olive oil on a cookie sheet and baked slices at 425 for 7 mins. on each side. Lowered oven to 350. Placed slices in a single layer in a 9x13 glass baking dish, homemade tomato sauce on top only (not on bottom), lots of shredded mozzeralla on top of each one, then sprinkled with the Parmesan and a little dried basil. Baked at 350 for about 35 mins. Very good! Reheats just fine in the microwave.
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Fresh Fruit Cobbler

Reviewed: Jul. 30, 2009
Pretty good, different from other cobblers. I used 6 fresh peaches, peeled and sliced and about 3/4 can of cherry pie filling I had leftover. I buttered an 8" x 12" glass baking dish, piled in the peaches and dropped spoonfuls of cherry pie filling on top. I sprinkled about 1/8 cup brown sugar on top of the fruit, and then sprinkled with cinnamon. (Next time, I think I'll add some cinnamon to the flour mixture too for added flavor.) The crust on top was about 1/2" to 3/4" thick when baked and had a crispy top layer to it. The fresh peaches and cherry filling gave it a tart/sweet taste which I liked. I had to bake longer, probably 20-25 minutes longer and cover with foil because it was getting too brown - the crust "looked" done, but wasn't in the middle. Had some with vanilla ice cream.
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Monte Cristo Sandwich - the Real One

Reviewed: Jul. 17, 2009
You don't have to deep fry this sandwich! I fried in a non-stick pan with a little veg. oil and butter. Put the toothpick all the way through at an angle before battering & let some of the batter drip off before frying. Turned to cook all sides. I used regular bread and didn't have Swiss so used American (I know....). Swiss would have been even better, but this was an excellent sandwich, if you like Monte Cristo's!! Dusted lightly with powdered sugar. Heated raspberry jam, strained the seeds and used to drizzle on each bite. Could only eat half but will reheat the other half later :O) !! Used to love Bennigan's :O( - Friday's has one they deep fry - I don't like it.
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Sugar Coated Pecans

Reviewed: Mar. 12, 2009
I wanted some pecans for my salad, and these are excellent. A word of caution, though: You might want to have a few people around when they're done, otherwise you might eat the whole batch by yourself! I halved the recipe. Changes were 1 t. water, 1/2 t. vanilla; only stirred 3 times and baked for 65 minutes. Let cool on cookie sheet. Cleanup was easy - just soak the pan for a few minutes and the sugar comes right off. These are crunchy/crispy and VERY good!! Thanks!
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Pretzel Turtles

Reviewed: Dec. 20, 2008
These are really pretty good! A couple of suggestions: Use Dove Chocolate Caramels; put the pecan half on top of the chocolate before baking. Press gently on the pecan to "set" it in the chocolate. Don't push too hard or the caramel will squish out and it doesn't really harden, so they will be messy when storing and eating.
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Sloppy Joe Sandwiches

Reviewed: Aug. 31, 2008
These are great! I used 90% lean hamburger, didn't drain either. I didn't simmer for 30-40 minutes, but I bet that's good! I left the lid off for a while simmering, which cooked off some of the liquid. Very, very good. Thanks for the recipe. (BTW, my family in PA always called these "Wimpies") - I had to add this little note: I put this mixture on hot dogs! And I call them Sloppy Dogs!! It's very good - kind of like a Chili Dog, but sweeter.
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Extreme Banana Nut Bread 'EBNB'

Reviewed: Aug. 22, 2008
This recipe makes two loaves - I halved to make one loaf. Adding the wet ingredients to the dry ingredients didn't sound right, but I did it anyway. I just cut a piece and see a little bit of flour in the bottom of the loaf. I would add the dry ingredients to the wet next time (if I ever make this again). The loaf didn't rise like I'm used to - it stayed flat on the top. I found this to be dense, somewhat oily and had a "rubbery" texture. The walnut sank to the bottom half. Took only 50 minutes for one loaf to bake. Good taste, but I prefer the Best Ever Banana Bread recipe from this site, which calls for buttermilk (but you can sub 1/2 t. lemon juice and regular milk for the buttermilk - because who keeps buttermilk in the house?!).
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Peach-a-Berry Pie

Reviewed: Aug. 11, 2008
I made this with 4 c. very good Jersey sliced peaches, no berries. (Put in boiling water for a minute or so and the skins slipped right off - slippery suckers, though!) I added some cinnamon, a little nutmeg and a little ginger. I also added 1 t. cornstarch and did not drain the peaches. I used about 1/4 c. Demerara sugar (like coarse dry light brown sugar) instead of all white (brown would probably work well too). I put a sheet of foil on the shelf under the pie just in case it leaked, but it didn't! Sprinkled Demerara on top of crust. Very good flavor. Will use this recipe again! Everyone that tried it, loved it.
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Basic Flaky Pie Crust

Reviewed: Aug. 11, 2008
Maybe I should have used 1/2 butter for this. I thought the result was very heavy with a shortening taste. Everyone said they liked it, but I didn't. You should be able to eat all the pie crust, and I just couldn't. I only chilled for about 10 minutes and rolled between two sheets of waxed paper. It was barely enough for a 2-crust pie, so you might want to make 50% more. I might try again, adding a little more salt and using some butter, for more taste. Also, I'd let it chill/rest longer than I did. It didn't fall apart, which tells me there's alot of shortening or water in the recipe. My Father used to make great pie crust, and he always told me when I was making it (and cursing it), "If it doesn't fall apart, it won't be any good." :O) That's true!
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Caramel Frosting V

Reviewed: Aug. 11, 2008
If you fill out your profile on this site, it asks what your cooking disaster was. This was mine. I read all the reviews; one of them says the frosting should be creamy, light and fluffy, not like a glaze. I followed the directions as written, except I doubled it. I should have used a much larger pot - when you add the baking soda, this stuff REALLY grows, and some of it overflowed my saucepan. What a mess. I let it sit until room temperature, using a bowl of ice water, for about 2 hours. I beat it, and beat it with a hand mixer. Not getting any results, and put some of the mixture in my KitchenAid and beat that for over ten minutes. Nothing. Then I decided to add some confectioner's sugar to what was in the KitchenAid. It made it a little thicker, but way to sweet, and gritty. Then I decided to try some with instant pudding mix, hoping that would thicken it up. That didn't work. Then I whipped some heavy cream and folded that into some of the mixture. That didn't work either. I was finally out of ideas. It never came out like frosting, just a glaze. So if that's what you're looking for, this tastes good (sweet, but good), go for it. I think this would be fine for glazing a Bundt cake. It takes a LONG time to cool. I worked on this recipe for about 3 hours.
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Banana Cake X

Reviewed: Aug. 11, 2008
I thought this was okay, but nothing special. I read other reviews and decided to use 2/3 c. sour cream instead of milk and lemon juice. I used 2 large bananas and baked in 2-9" layer pans. I didn't think it had a strong enough banana flavor.
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