AnnaG Recipe Reviews (Pg. 1) - Allrecipes.com (1065039)

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David's Secret Ingredient Chocolate Chip Cookies

Reviewed: Apr. 23, 2001
These cookies stayed moist, but the rice krispies in the batter added a weird crunch.
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2 users found this review helpful

Bourbon Chicken

Reviewed: Dec. 2, 2001
This recipe was good. I used boneless, skinless chicken breasts and marinated for 24 hours. The breasts absorbed lots of marinade and they were tender and juicy. The marinade itself wasn't that impressive though. It tasted almost like teriyaki -- not much bourbon taste. WARNING: DO NOT BAKE FOR AN HOUR AND A HALF if using skinless breasts. Bake at 350 for about 45 to 50 minutes max.
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6 users found this review helpful

Chicken Satay

Reviewed: Dec. 17, 2001
This recipe was very flavorful. I marinated chicken tenderloins overnight then grilled them the next evening. Next time, I will add a few extra tablespoons of brown sugar.
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0 users found this review helpful

Cookie Mix in a Jar XI

Reviewed: Dec. 18, 2001
I made this for a friend. She made the cookies with her 4 year old nephew and reported back that they came back hard as rocks. She said they may have overworked the dough because she was letting the kid form the cookies and he played around with the dough a lot. I tasted one of her cookies and the taste was delicious but the cookie was hard as a rock. I may give this one another try.
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17 users found this review helpful

Spinach and Artichoke Dip

Reviewed: Dec. 26, 2001
Stop! If you're looking for a flavorful dip, don't choose this one. I took it to a family gathering and everyone said it was bland -- missing something. I looked at the recipe again and should have known. It has no salt, worcestire, garlic or anything really flavorful. If you do make this one, add some spices. I felt like I wasted a whole batch of dip.
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178 users found this review helpful

Cola Pot Roast II

Reviewed: Jan. 7, 2002
I've made lots of pot roasts and this one is unique. The sauce is what makes it great. The cola really adds something -- it's sweet and snappy. This recipe is also very easy. You don't have to mix all the sauce ingredients in a separate bowl. Just throw them all in the pot, stir, and plop in the roast. Also, I didn't turn the roast over after 3 hours. No need.
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0 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Jan. 10, 2002
These cookies were good, but not any better than the Tollhouse recipe. They baked up puffy but crisp. I baked them for 15 minutes. Next time, I might bake them for 12.
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1 user found this review helpful

Black Forest Chocolate Cake

Reviewed: Jan. 15, 2002
You will definitely be able to tell this cake is fat free. The texture is like a big, dry brownie. The funny thing is, it tastes good. The chocolate chips are a must. If you are watching your fat intake, this cake is perfect, otherwise, I suggest you make a regular cake.
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32 users found this review helpful

Forgotten Cookies II

Reviewed: Jan. 15, 2002
This recipe is great if you like meringue cookies.
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2 users found this review helpful

Day Before Mashed Potatoes

Reviewed: Jan. 15, 2002
These are great! This recipe works well with fat free ingredients too.
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7 users found this review helpful

Slow Cooker Chicken Cacciatore

Reviewed: Jan. 17, 2002
This is a great recipe. Use a good brand of pasta sauce, add lots of garlic and peppers and you'll have a restaurant quality meal. IMPORTANT NOTE: If you use boneless, skinless breasts (as I did), only cook for about 4 to 5 (max) hours on LOW or else your chicken's texture will be like canned.
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132 users found this review helpful

Chicken and Red Wine Sauce

Reviewed: Jan. 23, 2002
This recipe was great, but the measurements on the ingredient list must be way off. 1 1/2 cups of sugar is WAY too much. So is 1 tablespoon of salt. This recipe is perfect with about 1/2 cup of sugar, 1 teaspoon of salt, 1 teaspoon of pepper and t teaspoon of paprika. Also, I suggest simmering the chicken with the lid off so the wine will reduce a bit.
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217 users found this review helpful

Alienated Blueberry Muffins

Reviewed: Feb. 25, 2002
This recipe gets 5 stars with the following changes 1) use buttermilk instead of milk and 2) decrease baking powder to 2 1/2 teaspoons.
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176 users found this review helpful

Spicy Oven Fried Chicken

Reviewed: Apr. 30, 2002
One way to avoid a soggy crust is to bake the chicken on a rack. Take the rack out of a roasting pan or use a self standing a cooling rack. Set it on top of or inside (depending on whether or not is is a standing rack) the pan you're cooking the chicken on. Lay the chicken on the rack. Air will circulate under the chicken and the bottom will not be soggy.
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196 users found this review helpful

Old Time Soft Sugar Cookies

Reviewed: May 24, 2002
These cookies puff up almost like little cakes. They are soft and fluffy and very good. I used butter flavored Crisco and sprinkled the tops with crystal sugar before baking.
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35 users found this review helpful

Basic British Scones

Reviewed: Sep. 20, 2002
This is the only scone recipe you need! These turn out perfect every time and they're not loaded with fat like some scones. I make these with butter instead of margarine and I usually use 3 tablespoons of sugar instead of 2 (1/8 cup). Good additions are 1 tablespoon of orange zest and dried cranberries or 1/2 cup frozen blueberries.
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153 users found this review helpful

Spritz Cookies IV

Reviewed: Oct. 20, 2002
These were light and crispy and worked very well in my cookie press. For those who think 3 cups of flour sounds like a lot, remember this recipe uses CAKE flour -- so you'll need the full 3 cups. If you use all purpose, you could get by with less flour.
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68 users found this review helpful

Black Forest Cake II

Reviewed: Dec. 16, 2002
I made this for my husband's birthday. Since he loves Black Forest Cake, and until now has only had the grocery store bakery version, this was a special treat. The chocolate cake part is pretty basic but the Kirschwasser lifts it up and the rich buttercream is a nice contrast to the outside coating of whipped cream. Notes: I used 9 inch cake pans so the cake was not too tall. Also, I added 2 tablespoons of granulated sugar to the whipped cream frosting. Even with the added sugar, the cake was not overly sweet -- it was just right. Finally, this is not a cake for kids -- the kirschwasser is pretty strong and the alcohol taste will probably turn them off.
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153 users found this review helpful

White Russian Tiramisu

Reviewed: Dec. 24, 2002
Better than restaurant tiramisu and light! One thing I did that really improved the texture was add a tub of Fat Free Cool Whip to 1/2 of the cheese mixture. I put a layer "Non-Cool Whipped" cheese mixture on top of the first layer of ladyfingers then added Cool Whip to the remaining half of the cheese mixture and topped the second layer with that.
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10 users found this review helpful

Displaying results 1-20 (of 38) reviews
 
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