Ann Recipe Reviews (Pg. 1) - Allrecipes.com (10993757)

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Chef John's Lemon Bars

Reviewed: Aug. 12, 2013
Fantastic. For one thing, the timing instructions were dead on for both the crust and final product, which is rare in a baking recipe. One more minute would have been too long. The crust makes these lemon bars stand out. This crust has to be handled like a pie crust. If you follow the instructions and don't over work the dough, and very gently press it into the pan (I barely wet my fingers), you will get a delicious, flaky crust. Too much mixing or too firm of pressing will make it more dense. I do not have a good zester, so I used only 1/4 tsp of zest and it was plenty lemony. Final note--I used organic eggs, which tend to have an orange color as eggs are actually supposed to. I was worried that the custard would look too orange as it was quite orange pre-baking, but it turned out bright yellow after baking.
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14 users found this review helpful

Roasted Veggie Pasta Bake

Reviewed: Sep. 2, 2011
I'd do 3.5 stars if I could b/c this is somewhere between good and pretty good. The eggplant turned my alfredo sauce an institutional beige color. More importantly, I really don't like mushy noodles (for example, I never eat soup containing pasta b/c it's always water-logged). By pre-cooking the pasta as the recipe instructs, the pasta was mushy. I think this recipe is flexible on what veggies you use--I did the eggplant and squash, but added green pepper, a few baby carrots and a chopped tomato. I only had half the cheese amount and it was plenty cheesy, but then again, I used "four cheese" alfredo sauce by Classico. Another downside is it requires a ton of dishes to be dirtied and it took quite a while between roasting the veggies and getting the casserole assembled. I think casseroles should be chuck it all in and pop it in the oven--easy, one dish.
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9 users found this review helpful

Meatiest Vegetarian Chili From Your Slow Cooker

Reviewed: Aug. 25, 2008
This was really good; the chili flavor was like a meaty chili and not predominantly vegetable flavored as some veggie chilis are. The red bell pepper was particularly good. I added the tofu as it said but I think in the future I'd try soy burger. Even in the slow cooker all day the tofu just didn't taste like much. Also, I used half the onion it said and it was fine.
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5 users found this review helpful

Easy Beef Strogonoff

Reviewed: Jun. 24, 2011
This is a perfectly good strogonoff recipe. If you are changing the sour cream to soup, you are not making strogonoff, so you should post your version somewhere else. I only added some thyme and parsley and garlic.
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3 users found this review helpful

Eileen's Meatloaf

Reviewed: Jun. 22, 2011
This was delicious! I used 1/2 c sour cream but no ranch dressing, and, I had already used about 2 tsp from my onion soup mix packet. I was glad though, as I think the whole packet would have been too salty. This was so flavorful I cannot imagine needing the ranch dressing too. When I removed it from the oven, there was so much liquid that I was concerned it would be soggy, and that was having left out half of sour cream. I just poured the liquid off and it was very moist. It was a bit mushy when we served it right away but so good we didn't mind.
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3 users found this review helpful

Pepper Jelly Appetizer

Reviewed: Oct. 24, 2009
This stuff is tasty, and I don't even like sweet stuff mixed with not sweet stuff. It is not the classiest of appetizers when you use jelly, especially the green stuff. I second using a fruit-chipotle sauce instead for a better appearance and texture. My only complaint is the cream cheese gets stained and starts to crack with the jelly on it, probably some acid-milk reaction, and looks not appetizing but still tastes good. Gotta eat it fast.
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3 users found this review helpful

Fully Loaded Cauliflower Salad

Reviewed: Feb. 7, 2013
I followed the recipe except for omitting the hot sauce. I like it, but the taste of mayonnaise was a bit stronger than desired. Perhaps it needs more sour cream or more other flavors to mask the mayo.
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2 users found this review helpful

Persimmon Bars

Reviewed: Nov. 22, 2012
I made this last night and can't stop eating these bars. I don't own a jelly roll pan so I put them in a 9" square brownie-type of glass dish. The bars are about 1.25 inches deep and it took 40-45 minutes to bake, not 20. Only changes were no walnuts, swapped out cloves for 1/8 tsp ground cardamom, added 1/2 tsp. vanilla. Used golden raisins. Also, I put almond slices on top of glaze. It took 3 persimmons to get the cup. I had to microwave them to mash, and then let cool. That part took a while and some effort. So good though!
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2 users found this review helpful

Potato Leek Soup III

Reviewed: Jan. 27, 2012
I like this recipe but I do halve the butter and leek and double the potatoes. I prefer some herbs, too, so I add a bay leaf and some oregano. I have lowered the fat by using a mix of half and half and 1% milk rather than cream, then adding some dehydrated potato flakes to bulk it up. It's every bit as good to me.
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2 users found this review helpful

Persimmon Cookies II

Reviewed: Dec. 4, 2011
I didn't think I liked cookies that do not contain chocolate but these are really good! I halved the spices so they didn't take over. I wish I could taste the persimmon more, but it is a good buttery cookie nonetheless. I had peeled an extra persimmon so I laid a thin slice on top of each cookie for decoration.
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2 users found this review helpful

Homemade Fresh Pumpkin Pie

Reviewed: Nov. 27, 2011
I made this as my first ever pie. As far as the filling goes, I had to mix 50/50 fresh & canned b/c my pumpkin was small, and I think I would prefer this to fully fresh pumpkin. It's hard to get the real pumpkin smooth. It also seemed a little too mushy and creamy, so I think in the future I'd cut the evaporated milk a tad and replace with more pumpkin, maybe ~1/4 cup tradeoff. In case anyone else has never made pie crust before: Listen to directions here. Cut the shortening in by hand, add the water slowly, don't overwork. I made a rookie mistake of using my stand mixer and overworking the dough resulted in a dense rather than light and flaky piecrust. Oops.
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2 users found this review helpful

Baked Potato Soup

Reviewed: Nov. 4, 2010
I made this in a crockpot and it did not work, at all. I think potato soup should be creamy, and the broth and half and half did not blend in the least. Even after it was done, I added a lot more half and half and it still did not get creamy. It didn't even get whitish in color. It was also runny. I guess the photo is not creamy looking so I should have known, but photos can be pretty off on here. Beyond color and consistency it was bland too. Maybe it was just me as the reviews are so good for this recipe...I just would not use crock pot or expect white creamy soup.
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2 users found this review helpful

Gazpacho

Reviewed: Jul. 24, 2010
I don't think there's much wrong with the recipe as it's pretty standard. The only changes I made were adding a pinch of chili flakes and only 2.5 cups tomato juice. Still, it mostly tastes like cucumber flavored salsa, but I noticed that when I dipped french bread into it rather than eating it with a spoon, it was quite good.
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2 users found this review helpful

Chicken Cordon Bleu II

Reviewed: Aug. 17, 2009
This really is delicious, however, I did find it to be rather salty. That doesn't bother me, but might some. Perhaps the boullion and ham combined added a lot of sodium?
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2 users found this review helpful

Cheddar Mushroom Pork Steaks

Reviewed: Mar. 10, 2009
I just made this and it was alright. I'd give 3.5 stars if I could. I added a thing of mushrooms and Italian seasoning. I thought the canned soups would be salty so I did not add any salt, and my biggest complaint is it's pretty bland even w/the herbs. I also could not get the milk and soup to blend, and even after baking the sauce was kind of lumpy. It would need to be cooked stovetop to blend I suppose. I think next time I'd add some onion, and I couldn't even taste the cheesiness so maybe a little grated cheddar on top would be good.
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2 users found this review helpful

Artichoke Spinach Lasagna

Reviewed: Sep. 11, 2008
This is a great change from typical vegetarian lasagna. I really like artichokes (and spinach), but there was so much that the paper-like texture got tiresome to chew. I think next time I will cut the amount of artichoke in half and replace it with mushrooms. I added ricotta and would recommend this. The recipe did make a lot and it boiled over.
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2 users found this review helpful

Banana Sour Cream Bread

Reviewed: Aug. 25, 2008
This was a wonderful banana bread. I halved it and it still took way over an hour to bake, and I didn't do the sugar crust. It was totally eaten by two of us in about 4 days.
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2 users found this review helpful

Baked Delicata Squash with Lime Butter

Reviewed: Nov. 23, 2011
Although I like baked squash with butter, I did not care for the lime flavor of this dish. I actually thought the citrus ruined the taste of the squash. After disliking the taste based on the recipe, I tried to repair it with cinnamon and nutmeg and more butter, which would have been a better choice of toppings to begin with.
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1 user found this review helpful

Squash-Apple Bake

Reviewed: Nov. 4, 2010
Flawless. My new go-to dish to take to a winter potluck.
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Creamy Vegetable Medley

Reviewed: May 2, 2009
I made this with fresh instead of frozen veggies as I see others have done, and just a warning that you need way more liquid to allow them to steam (milk in addition to the soup and sour cream). You also need to cover it and bake it a very long time unless you microwave the fresh veggies first. I used 1 can cream mushroom and 1 can cheddar soup b/c that's what I had for my double amount of fresh veggies; the cheddar soup worked great.
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1 user found this review helpful

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