Annie Profile - (10945326)

cook's profile


Home Town: Laurel, Maryland, USA
Living In: Missouri, USA
Member Since: Feb. 2008
Cooking Level: Intermediate
Cooking Interests: Healthy, Quick & Easy
Hobbies: Reading Books, Painting/Drawing
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Thanksgiving Meatloaf
About this Cook
I like quick and easy meals and I love healthy. I have a problem with dairy, so probably you'll see me check out recipes without.
My favorite things to cook
Anything new.
My favorite family cooking traditions
Beef stew. Yum yum.
Recipe Reviews 6 reviews
Taco Seasoning I
The ingredients list gave me a starting point but I changed at least half of the amounts, so I can't rate it 5 stars. Here's what I did: (For about 4 lbs of beef) 2 tbs cumin 2 tbs chili powder 1 tbs onion powder 1 tbs garlic powder 1 tbs Himalayan pink salt (saltier than table salt I think) 1 tsp black pepper 1 tsp red pepper flakes 1 tsp dried oregano 2 tsp paprika Very delicious. Saving this recipe.

0 users found this review helpful
Reviewed On: Apr. 21, 2015
Cheddar Crackers
In all fairness to the author, I did alter the recipe. What I made I would give 2 stars. I'm bumping it up a star because I altered it and I'm giving the author the benefit of the doubt. Several people said these taste like cheesy pie crust. They're right. Now, I do think how long you cook them (and what your altitude is) may affect how crispy they turn out, but this is what I did and how they turned out: I did 1/2 cup of butter, as reviewers suggested, and 1 cup of shredded sharp cheese. (I also added different seasonings, but that will not affect consistency.) I did not space the crackers and baked at 350 for 20 minutes. 20 minutes was my mistake--I guess I misread the recipe--but being that I baked them for that long, I simply cannot imagine baking them for a shorter period of time. The crackers right around the outside edge were crunchier, but the middle ones were a bit like a baked pie crust, in all honesty. Also these were GREASY!!! I can't imagine adding more butter! There's a point when baking where I think there's just TOO much butter--like it's all you taste. For me, even cutting the butter down there was WAY too much butter. They're interesting little chewy crackers, and my boyfriend likes them, but they are not at all like a Cheeze-It, and I am quite puzzled as to how some reviewers seem to think they're identical. They're not at all.

1 user found this review helpful
Reviewed On: Apr. 10, 2014
Thanksgiving Meatloaf
I'll be honest; I didn't make this per the recipe on the first try. There were so many reviews saying it was dry and/or bland ... I tweaked it right out of the gate. I'm glad I did! It was FANTASTIC. Here's what I did: I used 20 ounces of turkey, and a 6 oz package of turkey stuffing. I mixed two cups of the stuffing (2/3 of the package) with a cup of water (about the proper amount per the package, minus a bit to allow for turkey juices), plus 1/2 tsp chicken bouillon. To this I added the turkey, one egg, one stalk of celery chopped small, about the same amount of diced yellow onion, and the following seasonings: garlic, marjoram, thyme, rosemary, ginger, white pepper, celery salt, and sea salt. These were eyeballed. I was liberal with the salt and garlic - a few decent shakes of the rosemary, thyme, and white pepper, and small dashes of the marjoram, ginger, and celery salt. I plunked it in a loaf pan and kind of settled it down in with a spoon making ridges in the top (so it wasn't domed). The remaining cup of stuffing I mixed with 2/3 cup of water and poured over the loaf. I recommend baking to the internal temperature - mine took longer than an hour. I did make turkey gravy to pour over top, but it didn't need it! It was flavorful and moist! Hubs (picky) went back for seconds! As an added plus, it looked GORGEOUS with the baked stuffing on top. YUMMY! (I gave it 4 stars because it wasn't the actual recipe. What I did make I would definitely give 5 stars.)

31 users found this review helpful
Reviewed On: Nov. 9, 2008

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