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

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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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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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10 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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Squash-Apple Bake

Reviewed: Nov. 4, 2010
Flawless. My new go-to dish to take to a winter potluck.
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1 user 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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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

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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Wicked Garlic Tofu Saute

Reviewed: Sep. 27, 2008
I give this 5 stars because what you get out of it for very little work is impressive. I followed the recipe except for using fresh (pre-bagged broccoli, carrot and snow peas), not frozen. I actually through them into the wok with the tofu (after 5 mins of tofu, garlic and oyster sauce saute) and put a lid on it instead of removing the sauted stuff. They steamed up nicely. We all used tangy hot sauce which was extra delicious.
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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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Jalapeno Popper Spread

Reviewed: Apr. 1, 2009
Double it. This was gobbled up. I used fresh serrano peppers plus canned green chilies, and sprinkled bread crumbs lightly on top.
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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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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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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

Shrimp Red Thai Curry

Reviewed: Jun. 12, 2009
I made this with tofu and vegetables instead of shrimp, but followed the recipe exactly for the sauce except for adding one garlic clove. It's very easy and tasty, but a bit on the bland side. I couldn't add more red curry mix or it would be too spicy, so I wonder what else could have added flavor...I'd recommend looking at others' suggestions if you like flavorful dishes.
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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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Restaurant-Quality Baked Potato Soup

Reviewed: Dec. 5, 2008
I doubled this to make a big soup pot of it, and it was good, but definitely take heed about the amount of potato flakes. I used half of what I should have for the doubled recipe and it was almost as thick as mashed potatoes (spoon stood up by itself). I don't see how the cornstarch could be needed along with flakes, although I used both. I ended up adding an extra 2 CUPS! of water and NO half and half to cut down the thickness, which didn't work. It was still good though! Other than far fewer flakes next time, I'd also add garlic (my flakes were garlic flavored) and keep the bacon tender as I could have lived without the crunch.
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Penne, Peppers, and Chicken-Apple Sausage Saute

Reviewed: Nov. 27, 2013
Made this after searching for "chicken apple sausage" as a way to use it. I halved the recipe due to having only one red bell pepper. I added a splash of white wine during cooking and topped with grated parmesan. I don't have any "Mrs. Dash" type seasonings, so threw in some thyme, parsley, a little oregano and paprika. I used closer to 3 tbs. grapeseed oil (3x what is called for in olive oil for half recipe) but there wasn't enough sauce. Pasta was dry half way through eating. Overall, the dish flavor was good. Very easy and different. Would make again.
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Basil Cream Chicken

Reviewed: Aug. 12, 2013
Made as instructed, and it was good, but not "wow." The one thing I wasn't totally crazy about was the breading on the chicken got soggy with the sauce on it. I'm not sure the chicken needs to be breaded. Next time I would add more flavors to the sauce as it was very mild. Definitely increase the basil.
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Fennel and Orange Salad

Reviewed: Mar. 15, 2013
I just made this and was impressed. I added dried cranberries per suggestion, and used 1/2 bulb fennel (only white part) plus one carrot, but everything else as written. I put it on a bed of raw kale rather than arugula. The only thing I might think about is whether an herb could tie the flavors together. As is, the flavor was light with the vinegar and juice from the oranges, but I thought it could use something else. Letting it meld for a while before eating might fix this.
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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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