Anne Recipe Reviews (Pg. 1) - Allrecipes.com (10778907)

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Sunshine Juice

Reviewed: Jan. 26, 2007
This is a terrific start to a great smoothie. In a blender place a frozen banana, frozen berries and nonfat plain yogurt to make a complete breakfast drink. Delicious! Using orange juice also works well. Experiment!
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51 users found this review helpful

Anne's Fabulous Grilled Salmon

Reviewed: Jan. 10, 2009
This is the best marinade for salmon I have ever used. I marinated it for 2 hours. It doesn't overpower the fish. The only thing I did different was grill it on a soaked cedar plank. I roasted fingerling potatoes and asparagus on the grill with it and served it with a Oregon Pinot Noir. Truly a restaurant quality meal. Thanks for the recipe. I will use this over and over again.
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25 users found this review helpful

Nell's Cabbage Salad

Reviewed: Jan. 26, 2007
Great recipe! This goes well with BBQ and is very easy to make. For a healthier version I decrease the sugar and olive oil. I also add dried cranberries to the mix and serve it with grilled chicken recipes. It gets better when left to marinade in it's dressing in the refrigerator for a few hours.
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6 users found this review helpful

Buttermilk Coleslaw

Reviewed: Sep. 25, 2006
Great, easy recipe for deli style slaw. Great with BBQ! I made 1/2 recipe of the dressing and it was plenty for us. Don't like salad of any kind swimming in dressing. Great after sitting in refrigerator for several hours. I will use this recipe again and again.
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6 users found this review helpful

Brown Sugar Instant Oatmeal Muffins

Reviewed: Sep. 5, 2009
Great recipe because it can be changed around to suit your personal needs or taste. I used the apple/cinnamon packets of lower sugar oatmeal, added 1 tsp. cinnamon,1 tsp. vanilla & 1/3 C. chopped walnuts to the recipe. I also used non fat milk, part Splenda, part applesauce for some of the oil, part whole wheat flour to make it even healthier. Next time I will try adding Craisins. These freeze well and are delicious! Thanks so much for the recipe! It's a keeper!!
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5 users found this review helpful

Chicken Marsala

Reviewed: Oct. 9, 2006
Another winner! Added an additional cup of fresh sliced mushrooms, substituted 1 cup Marsala for Marsala + Sherry and added 2 small cloves crushed garlic to butter/oil mix to brown chicken in. I used fresh oregano instead of dried. Fantastic!!! Served it with a side of Angel Hair tossed with EVOO (extra virgin olive oil) more fresh chopped oregano and chopped fresh parsley. This was awsome with a Chilean Carmenere. The earthiness of the chicken and wine went very well together. I will use this for a fast company dinner.
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5 users found this review helpful

Caesar Salad Supreme

Reviewed: Oct. 2, 2006
My husband did not think he liked Caesar Salad until I prepared this one. He has already requested it again. I did not think you could make an authentic Caesar without the coddled egg. This is so easy and delicious. I decreased the garlic to 2 cloves, as one reviewer suggested. I used Hellmann's Light Mayonnaise to lower the fat content and grilled, sliced chicken breast plus more grated Parmesan to the finished salad. Thanks so much for such a delicious recipe.
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5 users found this review helpful

Holiday Brie en Croute

Reviewed: Dec. 11, 2012
Always a crowd pleaser! Never any leftovers! Cherry preserves work, also.
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4 users found this review helpful

Spinach Salad with Pepper Jelly Dressing

Reviewed: May 1, 2009
Who knew!? This dressing is the star of the show. Any self respecting southern girl always has pepper jelly in her frig. and now we have something to do with it besides spoon it on top of cream cheese. The only thing I added to this amazing new twist on spinach salad was leftover grilled chicken breast. Terrific light supper. Thanks! My husband loved it...said not to lose this one.
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4 users found this review helpful

Eggplant Parmesan I

Reviewed: Sep. 20, 2006
I prepared this lovely recipe last night and both of us decided it is a "keeper". I love that it requires no breading for the eggplant. I peeled my eggplant and cut into approx. 1/2" slices before "sweating" them. I also used part skim ricotta and mozzarella to further cut down on fat. I added 1 large finely minced clove of garlic to the cheese/egg mixture. The result was awesome! Using fresh basil is also key. Served it over Angel Hair pasta and enjoyed a lovely Chilean Cabernet Sauvignon with it. I found this recipe made 4 large servings over pasta.
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3 users found this review helpful

Low-Fat Blueberry Bran Muffins

Reviewed: Jul. 31, 2009
Fabulous! Love that there is no fat used in this recipe. I used raisin bran cereal, including the raisins, instead of the bran; 1/3 C. Splenda and 1/3 C. brown sugar for the sugar and omitted the baking soda. I added 1 tsp. cinnamon. I would use more fresh or frozen blueberries next time. Turned out great. Put them in a freezer bag after cooling and pull them out for breakfast or coffee treats. Thanks for such a good, healthy recipe. Something you don't have to feel guilty about.
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2 users found this review helpful

One Bowl Brownies

Reviewed: May 9, 2009
Fantastic recipe! I made these to the recipe. They freeze well when individually wrapped and stored in a freezer bag; that way they don't sit on the kitchen counter staring at you! :)
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2 users found this review helpful

Fig and Olive Tapenade

Reviewed: Dec. 20, 2007
This was a big hit at our neighborhood gathering. I took one reviewer's advice and used just one clove of garlic. I used fresh herbs from my garden. (remember to remove the stem from rosemary and thyme by rubbing them backward then chopping.) The sweet/savory flavors plus the added texture of the toasted nuts was very pleasing with both red and white wine. This is another keeper! I will serve with goat cheese the next time I make it.
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2 users found this review helpful

Baked Teriyaki Chicken

Reviewed: Oct. 11, 2006
Not worth the trouble. Putting chicken leg quarters on the grill and basting with your own homemade BBQ sauce or a good store bought one is simpler and more practical. If you are going to go to the trouble on this one definitely line the pan with foil.
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2 users found this review helpful

Italian Sausage Soup

Reviewed: Jan. 14, 2012
Fabulous soup for chilly nights! The only thing I add is some crushed red! Gets better overnight in fridge.
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1 user found this review helpful

BUSH'S® Black Bean and Mango Salad

Reviewed: May 21, 2009
Fabulous!! This has become a favorite with my husband. I use it as a side to pan seared or grilled snapper, talapia or other meaty white fish. This is what we call Floribean cuisine! I pair this with a chilled Sauvignon Blanc from New Zealand and make the Keys version (no bake, no eggs) of Key Lime Pie to go with it. It's next best to being in the islands!!
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1 user found this review helpful

Mediterranean Potato Salad

Reviewed: May 9, 2009
Fabulous recipe! A keeper!! Great to take on picnics as there's no mayonnaise to spoil. Also, it doesn't get soggy. Very fresh and healthy. The only change I made was using my own Balsamic vinaigrette instead of the Italian called for and new potatoes instead of Idaho. We loved it. I will keep this in mind for summer meals. I didn't use as much feta cheese as the recipe called for. Seems that much would have been overkill.
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1 user found this review helpful

Broccoli and Sausage Cavatelli

Reviewed: Mar. 28, 2009
A keeper! I took others advice and added onions and mushrooms, additional red pepper flakes to the saute. I used only one mild Italian sausage, browned and deglazed the pan with some dry white wine. I used the fresh broccoli I had and added some fresh oragano from my herb garden, halved grape tomatoes & lots of Parm. Reg. at the end. This is fabulous with a nice earthy red blend from Argentina.
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1 user found this review helpful

Pumpkin Cream Cheese Muffins

Reviewed: Oct. 13, 2008
Great recipe! I substituted pumpkin pie spice for some of the cinnamon in the batter. The idea of the ziploc bag for the cream cheese filling is a winner! Thanks to all who share their ideas.
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1 user found this review helpful

Balsamic Vinaigrette

Reviewed: Aug. 23, 2008
Great recipe! I find using Dijon mustard emulsifies the oil and vinegar and adds wonderful flavor. I also use herbs de Provence or fresh herbs from my garden. This keeps all week in the refrigerator. Better when it is room temperature. This also works as a great marinade for veggies, chicken, glaze for salmon on the grill, etc.
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1 user found this review helpful

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