Annie Recipe Reviews (Pg. 1) - Allrecipes.com (10945326)

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Cheddar Crackers

Reviewed: Apr. 10, 2014
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.
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Chicken McIvers (nuggets that will put fast food to shame)

Reviewed: Oct. 25, 2013
Definitely the best fried chicken nuggets anywhere! Make twice the amount of chicken you think you need. :) They barely make it to the table!
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Photo by Annie

Thanksgiving Meatloaf

Reviewed: Nov. 9, 2008
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.)
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30 users found this review helpful

Thanksgiving Meatloaf

Reviewed: Nov. 9, 2008
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.)
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Banana Crumb Muffins

Reviewed: Jun. 3, 2008
I was so excited about these will all the rave reviews. I was craving banana and cinnamon, and these looked like the deal was in the bag. I don't know what I did, but the topping ALL FELL OFF. It was crunchy, but dry - nothing bound together, and when I went to flip the muffins onto a cooling rack - the topping fell off and was all over the counter and the floor. Almost a full cup of topping fell off - only what wasn't pressed into the batter. I'm so disappointed. The cinnamon was what I was looking forward to the most. I'll try this idea again, but go somewhere else for the topping. :(
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Tuna Salad Pockets

Reviewed: Feb. 7, 2008
Fantastic! I was looking for a tuna salad that didn't use mayo or butter. Hard to find! These are great. I don't care for relish, so I didn't add that. They came out good, but could use a bit of zing (would be perfect with the relish if I liked that). I may use lemon and garlic next time. Overall - great and easy!
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4 users found this review helpful

 
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