Annie'sKitchen Profile - (11655511)

cook's profile


Home Town: Blue Island, Illinois, USA
Living In: Chicago, Illinois, USA
Member Since: Feb. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Sewing, Gardening, Hiking/Camping, Camping, Boating, Biking, Walking, Fishing, Photography, Music, Painting/Drawing, Wine Tasting, Charity Work
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Recipe Reviews 29 reviews
Classic Goulash
Doubled recipe (always do), made the noodles separate (so eliminated water) because I didn't want the noodles to soak up all the tomatoes. Quadrupled spices and added way more of my "own Italian spice mixture" (just because we LOVE spice and fresh garlic), but for some reason there still WAS NOT enough spice!!! Also added fresh largely chopped red, yellow, orange and green pepper with the onions as beef was cooking AND more sauce, crushed tomatoes and stewed tomatoes since more veggies were added (we like our food wet not dry). Added fresh sliced mushrooms shortly before dish was done (so they didn't get overcooked). Had to add Parmesean cheese to each serving for more flavor!! This made a lot and was just OK in my book. My family ate it (we DON'T WASTE FOOD!) but they were not THRILLED! I still cannot figure out why it tasted SO blan (even after I added so much spice!) I let it simmer without the noodles for a few hours to incorporate the flavor as well (and it still was blan the next day). Don't think I would make this again unless I added something else for more flavor.

0 users found this review helpful
Reviewed On: Apr. 23, 2014
Best Chocolate Chip Cookies
I have made many different chocolate chip cookies and I have to say these really are the best. I very rarely make a recipe exactly as written but I did with this one and I am so glad I did! I wouldn't change a thing EXCEPT maybe DOUBLE/TRIPLE the recipe!! The only thing I did differently was combine pecans and walnuts cause that's all I had (I don't consider this changing the recipe, just the nuts LOL). This is the second time I've made this recipe and for some reason the first time rating (not sure why). I do have to say, I believe it is very important to "SPOON THE FLOUR INTO THE CUP, then level" and NOT swoop it out with a cup. Does make a major difference!!!! I also used a cookie/melon scoop but didn't fill to the top. I dropped 1/2 scoop on cookie sheet, baked 10 minutes at 350° and they came out PERFECT! Some were small and some were medium but I was able to get more than recipe stated from the amount due to size of drop on sheet. All of my boys from 9 to 55 years of age COULD NOT STOP EATING THEM! Including myself, and I'm not a SWEET EATER & on a diet!! LOL. Oh well. They are really really good. These truly are the best! ENJOY~

1 user found this review helpful
Reviewed On: Apr. 13, 2014
Slow Cooker Carnitas
I had an 8lb pork loin and was uneasy about cooking it in a slow cooker since it is so lean but I'm glad I took the chance. I've read many reviews in regards to too little seasoning and I can never put a roast in the slow cooker without searing it on all sides first. I sliced an onion, smashed 5 cloves of garlic and browned them in a bit of oil. Removed garlic and onion from pan and seared all sides of my generously salt & peppered roast to a golden brown. I mixed all dry ingredients (quadrupled amounts, minus the salt). Yes I even quadrupled the cinnamon which is a MUST!! Can't imagine anyone rating this recipe without adding all the ingredients!! My family loves spice so when I read the reviews regarding lack of, I quadrupled even though I only doubled the size of the roast. Placed 4 bay leaves on bottom of slow cooker, added rubbed roast to slow cooker topped with sliced onion and garlic mixture and sprinkled a bit of adobe on top of that. Added 4 cups of chicken broth, covered and cooked on lowest setting (10 hours). After 5 hours I checked my roast as I didn't want a dried out loin and it was already falling apart smelling DELICIOUS! I removed meat and pulled it all apart and added more adobe, a few good shakes of kosher salt, squeezed 2 fresh limes and chopped a huge bunch of fresh cilantro and spread that over meat and broth~NOT ENOUGH SEASONING! Let it cook a bit longer, served on heated tortillas & toppings with Spanish rice & beans. NEXT TIME I WILL ADD HEAT! Thanks

1 user found this review helpful
Reviewed On: Apr. 4, 2014

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