Anna Recipe Reviews (Pg. 1) - Allrecipes.com (10455021)

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Spaghetti Squash 'Quiche'

Reviewed: Feb. 17, 2014
This was quite tasty; something I'll be making again, no doubt. It could probably use a bit of salt, especially since I noticed it, but didn't really mind because I don't use a lot of salt anyway. Other than being a little time-intensive to cook the spaghetti squash ahead of time (I actually did that the day before), it came together pretty fast.
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1 user found this review helpful

Tasty Lentil Tacos

Reviewed: Aug. 2, 2013
Tasty is right... this was fantastic. A definite keeper!
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0 users found this review helpful

Apricot Apple Compote

Reviewed: Apr. 8, 2012
I absolutely love this recipe and have made it quite a few times (I thought I had rated it already and saw that I hadn't). I prefer my apples tart/unsweetened, so the only change I made was not using any sugar. I've used various apples, ranging from tart Pink Lady or Braeburn to sweeter Gala or Fuji, and all of them work really well. Heated, I like it as topping for oatmeal, and cooled I like to use it for topping plain yogurt... add a bit of granola... yum!
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3 users found this review helpful

"Spa"ctacular Frozen Grapes

Reviewed: Mar. 31, 2012
No sweetener necessary, even for kids' tastes, and certainly "spa"-healthier without! Frozen grapes are awesome just by themselves... They're like little natural popsicles!
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52 users found this review helpful

Salmon and Swiss Chard Quiche

Reviewed: Mar. 4, 2012
Didn't even miss the crust!
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3 users found this review helpful

Corn Tortillas

Reviewed: Dec. 6, 2011
These turned out perfect with my new tortilla press! The only change I made was dividing the dough into 12 sections, which produced the perfect-size weight tortillas. And SO easy (with a tortilla press)!
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7 users found this review helpful

Quinoa Pudding

Reviewed: Oct. 16, 2011
I enjoyed this, but it was a little too thin for my liking, even after cooking 10 minutes. Might have been because there was still some water that wasn't absorbed by the quinoa after cooking... next time I'll check for that and drain it off if that's the case. I used non-fat milk and added about a half teaspoon of cinnamon, but thought it was a really good (and easy, and much more nutritious!) substitute for rice pudding, better cold than warm (my preference)
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4 users found this review helpful

Quinoa Chard Pilaf

Reviewed: May 25, 2011
I was a little worried this might be bland with so much quinoa and no spices or salt added, but it's absolutely wonderful just as posted. I'll be making this often!
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4 users found this review helpful

Poblano Chile Enchiladas a la Gringa

Reviewed: Feb. 4, 2011
These were the most awesome enchiladas! Even though I'm a spicy-food wimp (I buy the Mild salsa), and these were quite spicy, I loved them, and just chugged lots of milk to cool the heat. I had extra sauce, which was wonderful over some brown rice I made to accompany the meal, and even mixed in with scrambled eggs and potatoes the next morning for breakfast burritos.
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7 users found this review helpful

Pad See Ew (Thai Noodles with Beef and Broccoli)

Reviewed: Oct. 1, 2010
I thought this was really good and very tasty, but the sauce doesn't have the same taste as this dish at a Thai restaurant. As noted in one of the other reviews, next time I'll try adding 1 tbsp of rice wine vinegar and see if that gets the sauce closer. I also substituted chicken for beef, and used a whole broccoli crown. Definitely one to make again!
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3 users found this review helpful

Banana Coconut Smoothie

Reviewed: Sep. 30, 2010
My coconut cream wasn't sweetened, so I added a bit of honey. Fantastic!
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10 users found this review helpful

Oatmeal and Applesauce Pancakes

Reviewed: Sep. 26, 2010
These pancakes are great! My only substitutions were whole wheat pastry flour for the all-purpose flour since I had it on hand, and plain yogurt for the sour cream because that's what I had. I liked that the batter was thick; used a 1/4 cup disher to scoop up and also pat down/spread out the batter. Since there is no sugar added to the pancakes, I used pomegranate jelly as a topping and thought they were perfect.
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5 users found this review helpful

Lentils And Spinach

Reviewed: Sep. 18, 2010
Easy, relatively fast to prepare, tasty, and good for you... what more can you ask for? I didn't change a thing, and served it over brown rice. Wonderful! I'll be making this often.
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6 users found this review helpful

Good 100% Whole Wheat Bread

Reviewed: Mar. 31, 2010
This has become my everyday bread; by far the best recipe I tried, though I also add the 1/4 cup of wheat gluten as recommended by one of the reviewers. It turns out soft and delicious every time. I also substitute canola oil for the butter (same measurement), and occasionally add sunflower or pumpkin seeds (pepitas). Wonderful for sandwiches, toasted, or just sliced thick to go with soup.
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2 users found this review helpful

Whole Wheat Chocolate Banana Bread

Reviewed: Feb. 23, 2010
Fantastic! I made these as muffins (and it made 16 regular-size). I found the banana and chocolate complimented each other very well and didn't have a problem with competing flavors as some reviewers noted. I did reduce the nutmeg to 1/2 tsp, but that was my only alteration. Decadent enough for dessert; healthy enough for breakfast... gotta love that!
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8 users found this review helpful

Slow-Cooker Chicken Tortilla Soup

Reviewed: Feb. 13, 2010
This was fabulous! So easy and just spicy enough for someone who likes moderate spice. I didn't have any frozen corn on hand, so I substituted with a can of hominy (drained). Just the thing for a cold winter day!
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2 users found this review helpful

Colleen's Slow Cooker Jambalaya

Reviewed: Jan. 18, 2010
This was awesome! I made a few changes based on what I had on hand... turkey kielbasa instead of andouille sausage, some roasted red pepper in addition to frozen bell pepper mix. I also just used a sprinkle of cayenne to reduce the heat. And I added a cup of bulgur wheat for the last hour (on High) instead of making it separate. A winner!
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2 users found this review helpful

Whole Wheat Blueberry Pancakes

Reviewed: Jun. 25, 2009
Best whole wheat pancakes ever! They turned out light and wonderful even without following the prep instructions very closely. I threw everything into one bowl (except the blueberries) and combined, then let it sit while the griddle heated up. I used a 1/4 cup measure to ladle out the batter after adding a bit more milk, then dropped the berries on top of each pancake as they cooked. Definitely the ONLY whole wheat pancake recipe I'll use from now on!
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2 users found this review helpful

 
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