Annie'sKitchen Recipe Reviews (Pg. 1) - Allrecipes.com (11655511)

cook's profile

Annie'sKitchen

Reviews

Menus

 
View All Reviews Learn more

Best Chocolate Chip Cookies

Reviewed: Apr. 13, 2014
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~
Was this review helpful? [ YES ]
1 user found this review helpful

Slow Cooker Carnitas

Reviewed: Apr. 4, 2014
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
Was this review helpful? [ YES ]
1 user found this review helpful

Hamburger Steak with Onions and Gravy

Reviewed: Mar. 30, 2014
RECIPE IS PERFECT AS IS BUT..... for our preference, I tripled the recipe for my big eatin family, quadrupled the gravy as we love. Added fresh garlic and sliced mushrooms to the onion mixture, fresh chopped parsley and more spices such as oregano to the meat mixture. Use only cornstarch for gravy..no lumps and taste much better. Use less - 1tbs. Of cornstarch to 2tbs. Of flour! (DO NOT SKIP the Sherry, it is A MUST and I always use more as I add it to the onion mixture (I use REAL SHERRY.. YUM). Made this three times and the third I didn't have enough beef broth so I did add a can of golden mushroom soup (which I hate doing) but I have to say it was REALLY GOOD! Served with mashed potatoes (ANOTHER MUST) and fresh spinach. MY FAMILY LOVES THIS RECIPE, Thank you so much!
Was this review helpful? [ YES ]
0 users found this review helpful

Mom's Buttermilk Pancakes

Reviewed: Mar. 30, 2014
I made this recipe as written but tripled the recipe due to the fact that I have a big eatin family! Due to the reviews, I did NOT triple the salt but used the original amount and I have to say, that was MORE than enough salt! I consider myself an expert when it comes to cooking but I have to say these pancakes did not taste very good at all. I split the batter in 3 separate bowls (one plain), one added fresh blueberries, and one with sliced bananas and the blueberry and banana mixture tasted much better but not perfect. I also added a bit of pure vanilla and a bit of sugar in the blueberry mixture and those tasted even better but the texture was just not there. I'm not sure if it's something I am doing wrong or my old vintage "griddle in the middle" 1955. I make French toast, pancakes, and anything else that is made on a griddle and it all comes out fine. The center of my pancakes were doughy and heavy with a strange taste. I tried to adjust the heat several different times but they just didn't come out perfect. Some were cooking too fast on the outside or taking forever to cook when heat was lowered. Can someone out there please tell me what I was doing wrong? I just cannot figure out what went wrong with these pancakes!! My non picky eaters (but know excellent food) were not impressed with these pancakes at all. I hate giving low ratings but these just weren't good. Maybe I just need some advice as to what I am doing wrong. Not making these again.
Was this review helpful? [ YES ]
0 users found this review helpful

Salisbury Steak

Reviewed: Mar. 29, 2014
Perfect as written but the second and third time I made it I added fresh garlic and 8 ounces of fresh sliced mushrooms with onions, added chopped fresh parsley in meat mixture, added more seasoning such as oregano just for more flavor. Tripled the recipe for meat mixture as I always do for my big eatin family. Quadrupled the gravy and probably added more sherry (the real stuff) as it MAKES THE DISH! Do NOT skip the SHERRY, it's a MUST. Also, I never use flour to thicken gravy, I used cornstarch in place of flour (1 TBS.Cornstarch to 2 TBS.Flour Better flavor and no lumps. Even though I quadrupled the gravy, I only used approx. 4 TBS. Of cornstarch sprinkled over onion/mushroom/garlic mixture. Served with mashed potatoes (A MUST) and fresh spinach. My family from ages 9 to 55 LOVE this recipe. THANK YOU SO MUCH for such a simple, comforting, recipe. Last time I made this dish, I added a can of Golden Mushroom soup to replace some of the beef broth (as I hate to do!!!) but I have to admit it tasted really good as well. Everything else the same. ENJOY~!
Was this review helpful? [ YES ]
1 user found this review helpful

Ham and Split Pea Soup Recipe - A Great Soup

Reviewed: Jan. 22, 2014
DELISH!! I have been making Pea Soup the same way for over 20 years and I have never ever "sweat" the onion, celery and garlic prior to adding the ingredients in the order of this recipe and I believe that THIS IS KEY to an AMAZING HAM & SPLIT PEA SOUP! I did a few things my old way such as simmered my ham bone for about an hour prior to starting the recipe. I removed ham off of bone and used all the leftover ham that I had sliced from the previous "baked ham" dinner. Instead of using chicken stock and water, I used the stock from the ham bone. I added everything in the same order as Chef John, let simmer for a few hours and then added approx. 5 peeled, cubed potatos and 6 cut up carrots to the soup and let simmer another one to two hours longer. I did simmer my soup on stovetop throughout the day for many hours (definitely stirring occasionaly). My family from ages 9 - 55 LOVED LOVED this soup. My husband stated that this was the ABSOLUTE BEST SPLIT PEA & HAM SOUP I have ever made. Thank you for the added tips and directions on adding ingredients in a "different way"! WOW, who would have known that it would make such A MAJOR DIFFERENCE!! I can't wait to go home after work to eat some more of this GREAT SOUP! BTW, I always double my recipe for my BIG EATIN FAMILY!! I did save some of my ham stock to add to the "thickened" soup if needed. My family LOVES my cooking, but stated that "my" recipes have become even GREATER since I found CHEF JOHN. LOVE YOU XOXOXOXO
Was this review helpful? [ YES ]
2 users found this review helpful

Lemony Olive Chicken

Reviewed: Jan. 10, 2014
Very good, my family loved it. I tripled the recipe because I have a BIG EATIN FAMILY!!! I used one 10.75oz can of cream of chicken soup (all I had) and 2 cans 10.75oz of cream of mushroom soup. Added lots of fresh garlic, about 8 oz of fresh sliced mushrooms and added lots of spices because thats how we roll! I used Oregano, Basil, and a little red pepper to chicken prior to browning. I served this dish with Angel Hair pasta and a side of fresh asparagus. DELISH!!!!! I grilled my asparagus with a little olive oil and some Parmesean. The sauce tasted AMAZING with the asparagus as well so we mixed everything together. REALLY GOOD!!! Thank you much for the recipe!! OH and I cooked the chicken in sauce much longer because I had some very thick chicken breasts! YUM!!
Was this review helpful? [ YES ]
0 users found this review helpful

Slow Cooker Beef Pot Roast

Reviewed: Jan. 10, 2014
Loved this recipe as I LOVE all of Chef John's recipes!! I always add to my recipes, just because that's who I am LOL.. anyway, used a 6 lb boneless "English Roast" cause that is all I had on hand, added 1-1/2 cups of red wine to deglaze pan after I added the tomato paste (a bit more than called for), added way more carrots, mushrooms and garlic (cause I have a big eatin family), added "quartered" red potatoes about 1-1/2 hrs prior to turning the crock pot off (because I was lazy and didn't feel like making mashed). I turned crock pot on lowest setting and cooked all day YUM YUM!! Also, no fresh spices that day so I used dry. I am not a lover of THYME, so I will leave that out next time haha(PERSONAL CHOICE!!!). Also I always add more spice than recipes call for, just because we like a LOT of spice!! Next day, served dish with spetzle and OMG was it GOOOOOOD! Thanks Chef John for another GREAT RECIPE! LOVE YOU MUCH :) and Bon Appétit!
Was this review helpful? [ YES ]
5 users found this review helpful

Slow Cooker Pork Cacciatore

Reviewed: Dec. 16, 2013
Thank you so much for the idea. I used a 5lb boneless pork loin roast, seasoned heavily with salt, pepper, oregano, basil, garlic powder. Sautéed 2 chopped small onions & lots of fresh garlic in a bit of olive oil. Moved onion garlic to side and then browned my loin on all sides just to seal, placed in crock pot and poured onion and garlic over roast. Turned to the lowest setting (10 hrs) cooked for 1 hr, then poured 2 jars of sauce and 2 cans of Italian style stewed tomatoes, 1 cup of "red" cabernet sauvignon, and tons of spices (crushed red pepper, basil, oregano, sea salt, peper,etc..) WE LIKE SPICE! Let cook another hour, then I sautéed in a bit of olive oil, 2 sliced green/red peppers for just a few minutes, then added lots of sliced mushrooms (about 16 oz) until a "golden" brown (NOT TOO LONG!) and added to the crock pot. Gave it a mix and let cook for another maybe 3 hours. Came home, checked the temp of pork and it was done! Took roast out and let rest. I cut thin slices of roast(divine just like that) placed back in sauce while noodles cooked. Served over angel hair pasta with freshly ground Parmesan/Romano, salad and some crusty Italian bread. OMG this was DELISH! My family of 4 from 9-55 yrs LOVED this dish :) Will definitely make again! If no time, place everything in crock right from the start! 5 hrs for 5/6 lb ROAST perfect but less time would have worked as well. 7-8 hrs for 4 chops WAY TOOOOO LONG that's why I gave 4 stars. The chops would be so dry!
Was this review helpful? [ YES ]
1 user found this review helpful

Chef John's Classic Beef Stroganoff

Reviewed: Oct. 25, 2013
LOVE IT! I used 5lbs of meat, sherry instead of white wine, cream cheese & sour cream instead of creme fraiche (didn't have the ingredients on hand) but will definitely use next time! Prepared all ingredients (amounts adjusted for 5lbs of meat) as directed up until step 5. I put all of the prepped ingredients into my crockpot since I wouldn't be home all day (set it on low for 8hrs). Less than 8 hours it was done. As I was boiling water for EXTRA wide Polish Egg Noodles, I added 8oz MORE of sautéed sliced fresh mushroom (because we LOVE) and then added 8oz of cream cheese in cubes slowly, mixed well, then added another (approx. 4oz) of sour cream, then chives. OMG, out of the park delicious! My family from ages 9 to 55 LOVED this version of Beef Stroganoff (and I have made another version for years). I will definitely make it with the (home made creme fraiche) as listed when I have more time to prepare! LOVE LOVE Chef John and ALL of your recipes. DELISH! My Family and I THANK YOU!!!
Was this review helpful? [ YES ]
0 users found this review helpful

High Temperature Eye-of-Round Roast

Reviewed: Oct. 7, 2013
I used a 6lb roast, have a 1955 gas stove/oven which I have serviced every year to make sure it is up to par. Oven/Stove Guy always tells me that if they made ovens/stoves the way they did back then, he would be out of business. I wished I would have gone with my gut, but instead followed reviewers advice as far as "leaving the oven on at least 140F" for the next 2-1/2 hours because gas ovens don't retain heat. Used a bit of olive oil to coat roast then heavily seasoned with Kosher salt, pepper, fresh basil, oregano, thyme and rosemary placed in oven turned down to 475F and it smelled amazing. I used the 7 min/lb. method (next time I will use 5min/lb. and then turn my oven off). I turned the oven down to 140F and luckily decided to check my roast after 1-1/2 hours. The temp was already at 140F so I took out covered with foil loosely for approx. 20 min. and then began to carve. To my surprise, the roast was already medium to well done. We like rare! It still tasted/smelled AMAZING and there was a very small section of a faded pink left. Used the juice for gravy and it was AMAZING. Had a chunk of the roast left, two days later sliced it up very thin, heated AuJus to boiling, turned off, placed the thin slices in AuJus as needed and served to company. They LOVED IT Served with mashed potatoes, gravy and fresh spinach. I will definitely make again but use the 5min/lb. method and then TURN MY OVEN OFF! Apparently my oven retains heat JUST FINE! Thank YOU for this RECIPE! A++
Was this review helpful? [ YES ]
3 users found this review helpful

Great Pumpkin Dessert

Reviewed: Sep. 4, 2013
I am not a big fan of pumpkin (but I will eat it). On the other hand, my family LOVES PUMPKIN PIE etc... I made this dessert, my 8 year old son and I tasted it and thought that it was just OK. I chilled it in the fridge for a few hours and the two of us thought it tasted MUCH BETTER. When the rest of my family came home, they tried it and DID NOT LIKE IT. I gave some to my PUMPKIN LOVING Mother, and she was not thrilled. SORRY, but this was not a hit with my NON PICKY FAMILY!!! I actually made it to try out on my family before bringing to a school function and I decided that this would NOT be the dessert to bring. SORRY, we just weren't fans! I will not be making again.
Was this review helpful? [ YES ]
1 user found this review helpful

Slow Cooker Cilantro Lime Chicken

Reviewed: Sep. 4, 2013
This was very good and can be used for many different things for EXAMPLE: tacos, enchiladas, salads, etc.... I doubled recipe except the taco seasoning (just one packet for 6 lbs. of meat). I did double everything else as well as used fresh spices from my garden, added about 1 cup of water and sprinkled some chicken bouillon on top for more flavor. I also added a sautéed onion to the salsa mixture before adding to the crock pot. I cooked the meat all day (at least 8 hours on low), pulled meat out at about the 5 hour point, shredded, then back in crock pot with more fresh spices. Delish! Served with corn tortillas (which were heated on the burner), topped freshly shredded cheese, avocado slices, jalapeno pepper slices, tomato, lettuce and for some (a little sour cream)! YUM YUM.....served with refried black beans and Spanish rice on the side. The next day, I brought some of the meat mixture to work, heated and placed on top of salad greens. PERFECT! There was plenty to freeze for extra meals in the near future. My entire family from 8 years to 55 years loved this recipe. VERY SIMPLE!
Was this review helpful? [ YES ]
0 users found this review helpful

Sour Cream Pork Chops

Reviewed: Aug. 7, 2013
We LOVED this recipe, but I did modify to "our" preferences. I'm sure it would be great as is but we just like more spice/gravy. I doubled the recipe as I always do for my "big" eating family! I browned the prepared and heavily seasoned pork chops and set aside. I sautéed 4 cloves of fresh garlic with the onion, then poured 1 can of cream of mushroom soup in the same pan mixing in with the brown particles from the pork..YUM. I then added boiling water/bouillon (probably a bit more than written) and slowly added a mixture of corn starch and water to the mix. Placed the pork chops on the bottom of my large crock pot and then poured the "gravy" mix over the chops. Cooked approximately 5 hours on low setting and carefully removed chops to a platter. Added sautéed "fresh" mushrooms (approx. 16 oz.) and container of sour cream. Mixed gravy well, then put chops back in to the crock pot and continued to cook maybe an hour longer. The chops were already done, but we were not ready to eat yet. The house SMELLED AMAZING!!!! Served over Polish egg noodles with seasoned fresh green beans. It is not a pretty dish, but the TASTE IS AMAZING!!!! My family from ages 8 to 55 LOVED this dish. I WILL DEFINITELY BE MAKING THIS AGAIN AND AGAIN!!!! SOOOOO GOOD! I used center cut pork chops "with" bone so had to be careful as some small bones were left in sauce. But that little tid bit didn't bother my family at all. SMELLS & TASTE AMAZING........sooooo TENDER you will LOVE!
Was this review helpful? [ YES ]
1 user found this review helpful

Chocolate Fudge Cookies

Reviewed: Aug. 7, 2013
Definitely 5 stars for simplicity!!! LOVE THAT! I am MORE of a COOK than a BAKER so there you go! I made two batches, one with chopped walnuts (approx. 1/2 cup), both with Dark chocolate moist pudding cake (cause that's all I had!), then sprinkled both batches (while hot) with powdered sugar. The cookies definitely need to stay in the oven 12-14 minutes. I wasn't sure if it was just my oven but they definitely need to stay in longer and my family LOVES "undercooked" cookies. First batch (without nuts) and right out of the oven were NOT a big hit. After they cooled, my Husband and sons could not stop eating them. After the second batch came out (with the nuts), they DISAPPEARED within minutes!!! They are very rich but if you like sweets/chocolate as "My Guys" do, they will be a hit! Oh, and I do believe that less oil definitely would work (even if you are adding nuts!) The possibilities are ENDLESS~ ENJOY and THANK YOU for such a SIMPLE RECIPE!!!
Was this review helpful? [ YES ]
1 user found this review helpful

Slow Cooker Texas Pulled Pork

Reviewed: Jun. 28, 2013
LOVE THIS RECIPE!! I doubled because I had an 8-9 lb. roast. I did everything according to recipe EXCEPT I didn't use oil (NO NEED!), and no chicken broth (no room & no need!), AND no Thyme as I AM NOT A LOVER, Sweet Baby Ray's Sweet & Spicy (because this is the BEST for pulled pork), placed onion slices on the bottom of crock pot, placed my large roast on top of onions, mixed all the other ingredients in a bowl and poured over roast turning several times to coat. Made sure fat side of roast was on top! Set Crock Pot for 10 hours, after 5 hours removed pork and shredded, removed bone, placed everything back in sauce, covered and cooked for 7 hours longer (ended up being a total of 12+ hours~the longer the BETTER! YUM, YUM, YUM!! Served with Greek Pasta Salad (made the day prior), corn on the cobb and apple sauce. Definitely toasted the buttered buns (which is a GREAT touch) and my family ages 8 to 54 GOBBLED IT UP!!! I always make much more so I have leftovers (even better the next day), and extra to freeze as well (for a later date). THANK YOU SO MUCH FOR THIS RECIPE. I have made pulled pork several different ways and I NOW think that this is my NEW FAVORITE!! LOVE LOVE, and THANKS AGAIN! HAVE A FULFILLING DAY! :)
Was this review helpful? [ YES ]
22 users found this review helpful

Greek Pasta Salad I

Reviewed: Jun. 28, 2013
Really liked this recipe! I scaled the recipe for "16" servings, added sliced black olives instead of whole, used 1/2 red wine and 1/2 balsamic vinegar, rotini noodles instead of macaroni, red & green peppers, fresh garlic instead of garlic powder (don't use) and added a seedless cucumber (because we love!!) everything else the same. Next time I make this, I will use the noodles called for in the recipe as "Rotini" takes away from the other flavors (too much pasta). I will use LESS VINEGAR, although we LOVE vinegar the amount listed was just TOO MUCH!! Again, it took away from all the other flavors, especially Feta cheese which has a strong flavor as is and we could barely taste the cheese! Everything else I would do the same except maybe add a little seasoned salt to the mix to balance out the flavors. This is definitely a keeper and I'm making it again next week for a fourth of July party with the changes above. My family from ages 8 to 54 really liked this recipe although my husband thought a little "TOO MUCH" vinegar as well. All my boys had seconds! Served with Barbeque pulled pork sandwiches and corn on the cobb! YUM YUM! As to the Four (4) star rating, too much vinegar as written is all. Everything else was perfect. Thank you so much for a GREAT RECIPE!
Was this review helpful? [ YES ]
0 users found this review helpful

Crispy Baked Walleye

Reviewed: Jun. 26, 2013
GREAT RECIPE! I wanted to find a "baked" recipe for walleye but with breading and a "fried" taste. This was really good. I had tripled the amount of Walleye (3 lbs. of 2 large filets). I cut each filet into 6 filets which totaled 12. I used the same amount of eggs and water (2 eggs & 1 tbs. of water) which was plenty! I doubled the bread crumbs (Panko is all I use), instant mashed potatoes, parmesan cheese (I used Parmesan & Romano) and the same amount of seasoned salt (1 tsp.) which was plenty for us. I whipped the eggs and water in a bowl, mixed all the dry ingredients in a larger bowl, dipped fish in egg/water mixture then dipped in bread crumb mixture. Realized I still had plenty of egg & bread crumb mixture left so I dipped the coated fish filets again in egg then bread crumb mixture until gone. I was able to double coat 2/3 of my filets. Placed filets on a prepared (Pam sprayed) pizza pan with holes, melted approx. 2 tbs. of butter and added a handful of fresh parsley and drizzled over the top of each filet (my preference). Baked in 450 degree pre-heated oven for 20 minutes (a little underdone which we like) OMG DELISH! My family ages 8 to 54 loved this recipe. The filets that were not "double coated" were really good, but the filets that were "double coated" were GREAT! I always refrigerate breaded fish at least 1/2 hour before baking/frying. I served with tossed salad, asparagus, and teriyaki rice. What a GREAT MEAL!~THANK YOU so much for this recipe!! WE LOVED
Was this review helpful? [ YES ]
4 users found this review helpful

Asparagus and Mozzarella Stuffed Chicken Breasts

Reviewed: Apr. 5, 2013
I used 6 very large skinlees boneless breasts of chicken. Did not get them as thin as I would have liked but they worked out fine. I adjusted the amount of the ingredients to accomodate my portions. I used miracle whip, infused with fresh smashed garlic, dried basil, oregano, rosemary and a bit of sea salt. Rubbed the mayo mixture on both sides of chicken placed the aspargus inside chicken, then shredded mozzarella, rolled and placed toothpicks through chicken and asparagus as mine were quite large. Then rolled each piece in Panko bread crumbs and placed in (pam sprayed) glass baking dish. Placed in oven for 45 minutes (covered after 25 minutes). As they were baking in oven, I sauteed fresh portabella mushrooms in olive oil, a bit of butter and sherry. Poured the mixture over the top of chicken breasts and baked for another 10 minutes uncovered. I believe my chicken breasts took longer due to the size of the breasts and my aspargus as well. DELISH!!!! VERY VERY GOOD!!! I very rarely follow a recipe to the T, just because that is how I am. (I love to cook) and I give this recipe 5* just for giving me another great recipe and NEW idea! THANKS! Everyone from 8 years old to 54 years old LOVED this recipe. Also, I served with long grain wild rice.
Was this review helpful? [ YES ]
5 users found this review helpful

Slow Cooker Cornish Hens

Reviewed: Mar. 27, 2013
Doubled the recipe as I always do!!! I am not a fan of green olives but my husband and children are, so needless to say I was a bit hesitant to try this recipe. It didn't look appetizing nor did it smell appetizing before, during and after cooking but it tasted GREAT!! I cooked my hens a bit longer on a lower setting as I doubled the recipe. Also, I never use garlic salt or powder (just fresh garlic) 3 cloves for this recipe and 2 twists on my sea salt grinder was all I changed. I did remove the hens from the crock pot and set them in my broiler for approximately 7 minutes to brown the tops (just cause that's the way I like them :) The end result was delicious as I served it over long grain wild rice (A MUST)! There really wasn't a need for me to double the stuffing/juice as there was plenty! My husband who LOVES green olives stated that I should not put as many in next time.....and I, who am NOT A FAN of green olives LOVED it just the way it was!!!! My boys, 8-13 years old LOVED it just as it was! Thanks for a different way of preparing my hens in the "Slow Cooker"! LOVE IT!!!
Was this review helpful? [ YES ]
1 user found this review helpful

Displaying results 1-20 (of 31) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Hop On Easter
Hop On Easter

Recipes for baked ham, deviled eggs, and oh-so-cute treats.

Fresh Spring Recipes
Fresh Spring Recipes

The best ways to enjoy what’s in season right now.

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States