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 38 reviews
Slow Cooker Pork Roast
First of all I want to say that my family and I LOVE "GOOD" food and are not picky at all. I used a 5lb frozen pork loin roast, doubled the amount of Lipton Onion Soup Mix (2 pkgs.) and 2 cans of ocean spray whole berry cranberry sauce (which are 14-1/2 oz each NOT 16oz.) We like a lot of sauce/gravy! I seasoned my roast then rubbed with the soup mix, then placed in my crockpot set for 8 hours, poured "mixed" cranberry sauce over roast and covered. Roast was completely cooked and extremely moist (and not falling/shredding apart) after 6 hours so I removed and let it rest for a couple of hours while I prepared my herb roasted potatoes and asparagus. I proceeded to make a roux with butter and flour (ingredients doubled) and then slowly mixed it in the gravy. I have to say the roast was AMAZING and sliced beautifully. The gravy tasted good at first but then I started not liking it as much. My husband liked it and said it was "different" but my boys 15 and 10 ate it BUT were not fond of it. Actually they said they would prefer if I didn't make it again. Anyway, I did make some Polish egg noodles after tasting the gravy thinking it would pair together better which it did. Just NOT our favorite. If you like REALLY REALLY SWEET sauce/gravy, this is definitely for you. I don't think I will make this again, SORRY! I'm not one to use "pre-packaged" anything so maybe that's why I wasn't impressed with the flavors (NOT SURE). Thanks for the experience though!~

0 users found this review helpful
Reviewed On: Jan. 16, 2015
Roasted Greek Chicken
I have made a similar dish for years but thought I'd try this one. I used a total of 15 drumsticks and approximately 10 thighs (I have a big eating family and we LOVE leftovers)! I just rubbed a little olive oil over each piece of chicken then seasoned with kosher salt and some black pepper. Mixed approx.. 1/3 cup each of basil and oregano, a bit of garlic powder since I added approx.. 10 cloves of fresh garlic over chicken before baking. Added just a bit of salt and pepper to the spice mix and a bit of adobe over chicken pieces. Cut approx.. 5 lemons in quarters, squeezed over chicken in my roasting pan which was coated with a pad of melted butter and threw the remainder of the lemons in the pan. Placed roasting pan in oven at 350 degrees for approx.. 1 hr. And then added about 8 potatoes cut in wedges which were dredged in remainder of spice mix and lemon. Since I had so much chicken and potatoes, I baked for approximately 1 more hour basting occasionally and re-positioning chicken/potatoes so everything got browned and crispy. Served with steamed brussel sprouts and my entire family from 10-55 years LOVED IT! Most of them had 3 helpings! Thanks so much for the recipe it was FABULOUS! Next time I will add some Portobello mushrooms. Bon Appétit

3 users found this review helpful
Reviewed On: Nov. 16, 2014
Amish Meatloaf
I doubled the recipe using almost 5lbs of 80% beef, did not double the brown sugar in the meat mixture (I thought it would be too sweet for my family). Used one very large onion (which I would use maybe a small/medium) next time. I used every single slice of a 12 oz. package of Applewood smoked bacon (cooked half way on a cookie sheet in the oven) prior to placing over the 2 very large loaves. Sautéed onions in the bacon grease before adding to meat mixture and placed two slices of bread under the loaves (one on a cookie sheet and the other in a glass 9-1/2x11 baking dish. I doubled every single ingredient (including the brown sugar) for the topping and left just a small amount on the side for extra sauce (which we LOVE) and it was NOT TOO MUCH! It was perfect. I used raw apple cider vinegar as I always use for cooking. I had only 2 sleeves of "buttery crackers" which was not enough so I added some plain crackers that I had on hand (worked out fine). My family from 10 to 56 years old loved this meatloaf. My 15 year old stated that it did not need the bacon, which I agreed BUT it gives it a different flavor (in a good way) WITH THE BACON!! What doesn't taste good with bacon?? Thanks for this recipe, I don't think I'll make it any other way from now on :) Bon Appétit

2 users found this review helpful
Reviewed On: Nov. 15, 2014

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