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

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Slow Cooker Pork Roast

Reviewed: Jan. 16, 2015
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!~
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Roasted Greek Chicken

Reviewed: Nov. 16, 2014
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
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Amish Meatloaf

Reviewed: Nov. 15, 2014
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
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Purple Monstrosity Fruit Smoothie

Reviewed: Nov. 15, 2014
I always throw my "over ripe" bananas in the freezer just for smoothies. Unfortunately, someone in my house used up the rest of them so I used 2 regular bananas which were not "over ripe" (the best for smoothies) and had no orange juice so I replaced with 1/2 plain yogurt and half vanilla flavored almond milk and everything else the same. Since I had no frozen bananas, I did add a few ice cubes to cool it. Next time I made it, I added more fresh blueberries, "black" frozen bananas and the same plain yogurt, almond milk, more vanilla and a bit more honey to feed my big eating family and they ALL LOVED IT!! Thanks for the recipe, it inspired me and the consistency was perfect.
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Perfect Turkey

Reviewed: Oct. 20, 2014
Most store bought turkeys today are already "brined". I skipped that step as my 12lb Butterball was already brined. I followed directions from there adding a bit of olive oil to the butter mixture. I diced half the veggies for cavity (I heated all diced veggies w/a bit of water in microwave for approx. 3 mins. to start the process) prior to adding to cavity and chopped the other half of veggies in "chunks" which were added to the outside of the turkey when I flipped it. Added fresh Rosemary & Thyme to the veggies as well as fresh garlic and a diced apple. I sprinkled a bit of adobe spice, salt, pepper, bay leaf over turkey and veggies. I didn't have white wine so I used dry red wine which turned out FABOULOUS. Roasted at 330 degrees 2 hours, then flipped and lightly covered with foil for the last hour. Took foil off and let top brown for another 10 mins. Turkey was already done! Placed (oh so moist turkey) on platter while I made the gravy in the roasting pan. Drained out fat from juices and poured all juice into another pot except approx.3tbs. Added a little cornstarch and let 3 tbls of juice thicken, threw in some sliced mushrooms and sautéed them for a few minutes then poured in a cup of the dry red wine and let alcohol simmer. After alcohol reduced, I added the remainder of the juice back to roasting pan (on stove top) and let it come to boil. Added salt and pepper to taste then mixed approx. 3tbls. of cornstarch w/cold water and slowly added to thicken. Family LOVED~
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German Potato Salad

Reviewed: Oct. 17, 2014
WE LOVE THIS RECIPE AS IS but the next few times I made it I added our "personal" touches. I quadrupled the recipe as I have a BIG eaten family. I used red potatoes (large and small), boiled whole with skins for approx. 15 minute (took each one out when tender) let them cool then sliced in quarters. Used 24 oz. of "Smokey" bacon (chopped in small pieces prior to frying), used 1 large chopped sweet onion (use less next time) and sautéed in bacon grease after bacon removed. Used a bit less sugar, raw apple cider vinegar (more), veggie stock/broth instead of water (more when needed), added celery seed, dry mustard, some chopped up dill pickle and juice, and added fresh parsley at the end (all for personal preference). I cook everything on stove top in a huge frying pan, fry bacon, remove, add chopped onion, and then add flour etc..... tweak as I'm making, as we LOVE LOTS OF FLAVOR!!!! The salad tastes MUCH BETTER the next day and so on! We love German Potato Salad!!!This recipe is AWESOME AS IS, tweak to your desire~ THANK YOU & Bon Appétit
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Dumplings

Reviewed: Oct. 17, 2014
I am not a dumpling lover therefore I don't usually make dumplings but my husband and two sons LOVE dumplings and requested them with my homemade chicken soup. I made as the recipe instructed except I used butter instead of margarine (never), added a bunch of chopped fresh parsley to the dry mixture (because I had a lot left over from my soup) and I tripled the recipe (as I have a BIG eaten family :) I refrigerated the batter for at least 10-15 minutes as I was putting the final touches in my soup. I just dropped a dollop of batter with a tablespoon into my HUGE stock pot of soup that has been simmering ALL DAY and left the lid on for 15 minutes. I dipped the table spoon into HOT soup between each dropping of batter to ensure a smooth entry. I had to repeat several times since I tripled the recipe. Even though I am not a "dumpling" lover, I thought these were very good. (I probably should have simmered mine a bit longer than 15 minutes BUT my family of boys/men LOVED THEM!! THANK YOU for such a SIMPLE/FAST recipe that doesn't taste SIMPLE/FAST! Bon Appétit
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World's Best Lasagna

Reviewed: Oct. 1, 2014
As written 5*, but second time I made it I doubled all the ingredients (except salt), tripled the ricotta mixture adding some parmesan, fresh mozzarella, and sugar. Added red wine in place of water to the sauce. I was able to make 3 pans of lasagna. Two pans to eat for my big eating family and one to freeze for a future dinner. Served with salad and garlic bread. Delish and pretty close to my Italian Aunt's recipe. My family LOVED it. Also, I would bake a little less time, maybe 20 minutes covered and 15-20 minutes uncovered. Always serve extra gravy on the side! NEVER BUY CHEAP INGREDIENTS~Only the BEST for lasagna and it will be DELISH!!!! Thanks for the great recipe!!
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Flash Baked Walleye Fillets

Reviewed: Aug. 10, 2014
I was extremely short on time and this recipe fit the bill!!!! 5 stars for simplicity and 5 stars for flavor with so little ingredients. PERFECT as is although I did not cut my filets. I baked them approximately 9 minutes and they were perfectly moist! Give it a try. Thanks for the recipe!
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Classic Goulash

Reviewed: Apr. 23, 2014
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.
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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~
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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
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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!
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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.
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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~!
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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
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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!!
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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!
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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!
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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!!!
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