Anna K. Crossley Recipe Reviews (Pg. 1) - (1249942)

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Anna K. Crossley



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Scrambled Eggs Done Right

Reviewed: Oct. 10, 2006
As a person who does not like eggs, I was excited to try these with such glowing reviews. I tried not to overcook them having to put them back in the pan twice and they still came out mushy and grainy. I used Hellmans. Ketchup couldn't even save them.
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270 users found this review helpful

Jay's Signature Pizza Crust

Reviewed: Nov. 18, 2002
This recipe is perfect.I made the full recipe but I seperated in half and made the 2nd off on the 2dn day. I used my pizza stone and prebaked the crust for about 10 mins. at 325. then I put the toppings on. The crust needs a little something so i brushed it the second day with an mixture of olive oil and garlic powder. It rises amazing! and it tastes like real pizza crust. My husband loved it and I think from now on I will make my own dough because it is sooo easy and much cheaper than buying the frozen ones. I can't wait to make it again! Thanks JAY! Anna
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174 users found this review helpful

Quick Yeast Rolls

Reviewed: Sep. 30, 2002
This was the first time for me to try the daunting task of cooking with yeast and I couldn't have tried a better recipe! These came out AMAZING! It was even more amazing considering my oven was on the fritz and I had to bake them in the toaster oven. I also put them in a pan and they became awesome tear apart buns. My husband loved these! He ate most of them and then while I was relaxing two days later he says " I think you should make more of those buns". I will definitely add more flour next time (dough was a little too sticky)and I guess I too will have to double the recipe! Thanks!
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68 users found this review helpful

Cajun Chicken Pasta

Reviewed: Feb. 18, 2003
WOW! I made this last night and it was delicious, totally thought it tasted like I had ordered from a restaurant. Made a couple of changes. To cut the fat I didn't use the oil, and I used fat-free sour cream (only because I am lactose intolerant and can't handle cream) I can handle sour cream though and I used just less than a cup. It came out like a dream. I used Zatarain's creole spice and I went a little over board. My husband likes it spicy (I don't) but I kept eating anyways, because it tasted so good. Had no lemon pepper so used real lemon juice and then added cut up tomato and diced onion, and used minced garlic instead of powder. Also, cut the chicken into bite size pieces. I will definitely make this again! With just a little less spice. Thanks for a great recipe!!! Anna
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59 users found this review helpful

Thighs on Rice

Reviewed: Jun. 17, 2003
This was a defintie '5' fpr my husband and I liked it ok too. I used skinless thighs, added garlic and cut up fresh mushrooms. I did have to cook for an extra 20 mins, but it came out perfect. Next time I will use less margarine, I would also add some peas or corn for a little extra vegetable. My husband asked if I wanted leftovers for my lunch because he wanted to eat it all, plus he kept going, "this one's a keeper" Very easy.
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42 users found this review helpful

No More Salty Easter Ham

Reviewed: Feb. 14, 2007
This came out pretty good, definitely took away a lot of the saltiness considering I used a pre-cooked smoked ham and they are always really salty. I did use a little too much milk and I had a hard time gettng the brown sugar to stay on. Would like to try it again with a bigger ham, since I just used a small one. Is very nice the next day in a sandwich and I have frozen my leftovers for soup. Didn't amke me love ham, but I do like it a lot better done this way, not so spongy and salty.
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26 users found this review helpful

Japanese Zucchini and Onions

Reviewed: Jan. 6, 2011
I can't belive I haven't rated this one. It is amazing. I have made it so many times and there is never a complaint. this is fabulous as a veggie side dish and goes really well with rice. I will buy zucchini out of season so make this one!
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22 users found this review helpful

Angel Hair Pasta Chicken

Reviewed: Jan. 13, 2003
This was delicious. I didn't use the carrots, but tossed in red and green pepper and mushrooms. I also used a little bit more broth than asked for but the flavours really mixed well together. I used minced garlic and instead of angel hair pasta I used spaghettini. It smells divine when cooking and tastes even better. I have been looking for a pasta sauce that is herb and broth based and this is PERFECT! Thanks A.
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20 users found this review helpful

Potato Spinach Casserole

Reviewed: Apr. 26, 2006
This was divine. I did make just a few little changes. I used green onion instead of chives, used fresh spinach that I steamed in the microwave, and added some non-dairy cream cheese to round out the flavour. My husband loved this, telling me that I was lucky he did not eat it all. He also wants me to try it as a filling for perogies. Will definitely make this again and again. I might also try another type of cheese other than cheddar, siwss might be nice, or havarti
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19 users found this review helpful

Pumpkin Ginger Cupcakes

Reviewed: Feb. 17, 2009
These cupcakes were fabulous. I was looking for a new way to use up fresh pumpkin and these were it! I used Splenda and no-salt margarine instead of the sugar and butter and noticed no difference. I also used nutmeg instead of the all-spice and left out the crystallized ginger. I topped with canned cream cheese icing and that took these over the top. They were easy to make and baked up perfectly. Will definitely make them again.
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18 users found this review helpful

Chicken and Mushroom Saute

Reviewed: Oct. 10, 2003
Thsi was fabulous. I used low sodium chicken broth instead of the water and used butter flavour spray and a little bit of olive oil. I forgot to pound the chicken thin so I had to cook it longer but it came out wonderful. I had to add a little more cornstarch and I used Mrs. Dash gralic and herbs seasoning in the flour mixture as well as with the chicken broth. I also steamed some broccoli and tossed that into the pan with the chicken and the mushrooms. Served over linguine and it was delicious and elegant. I will definitely make this again!!!
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17 users found this review helpful

Tuna Noodle Casserole from Scratch

Reviewed: Feb. 1, 2011
This was awesome! I cut down a little bit on the butter. I added some of the cheese to the sauce mixture and used crush up croutons for the topping with no butter. Was looking for ultimate comfort food and this was it! Took a little work but worth it for the lower fat and sodium I was looking for since I used skim milk and light cheese. Will definitley make again!
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16 users found this review helpful

Homesteader Cornbread

Reviewed: Dec. 13, 2002
This cornbread is great! My husband doesn't like cornbread because it always seems gritty and heavy. This bread was perfect, a nice light corn taste,not to sweet and very light and moist. I can't wait to eat my lunch (Yay! leftovers). Perfect with the slow cooker taco soup on the website.
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15 users found this review helpful

Chicago Dip

Reviewed: Nov. 4, 2002
This recipe was awesome! I added a small container of light cream cheese and halved the mayo and sour cream. I also added some chopped water chestnuts. I only tried a little bit beofre I took it to a party but I wanted to grab a big spoon at attack. It was a huge hit at the party, people wanted to know where I bought it and they were amazed when i said I made it. There were no leftovers and it was a party of girls only. Thanks for a great recipe. A.
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14 users found this review helpful

Pasta with Tomato Cream Sauce

Reviewed: Sep. 18, 2007
This was perfect. I used a can of tomatoes that I simmered down for the sauce and then added the rest of the ingredients. Can't wait to try it with tomatoes from the garden. I really like the nutmeg and used 1% cream instead of the half and half.
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12 users found this review helpful

A Firefighter's Meatloaf

Reviewed: Apr. 5, 2007
Not awesome, but still pretty tasty. Was pretty crumbly so I might add more bread or bread crumbs. Also put in a TBSP of horseradish. Have to trust our Canadian firefighters, from all reports they know how to cook. will probably make again, was very quick and easy.
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12 users found this review helpful

Beef and Roasted Red Pepper Sandwiches

Reviewed: Dec. 15, 2006
Super quick, easy and delicious! Left out the garlic powder but other than that what a nice sandwich. I didn't think the hubby would like it with the red peppers but he qwolfed it down. Definitely, a nice fix for when I am in a hurry and still want something yummy. I didn't need anything else to go with it, the sandwich was so filling.
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10 users found this review helpful

Unbelievable Rolls

Reviewed: Nov. 4, 2002
These came out awesome. I had to add a little flour to make sure they weren't to sticky but and I would definitley cook them for less time (my ovencooks really hot, so the bottom crust got burned, but no matter, cut them off and ate them anyways). They were terrific fresh out of the oven, but even better the second day as a sandwich. They came out light and fluffy (but not crumbly)and with a great flavour. My husband loved them and I will definitely make these again and I can wait to try them as a loaf. Thanks for the great recipe. A.
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10 users found this review helpful

Mini Pumpkin Butterscotch Muffins

Reviewed: Oct. 18, 2008
These are amazing! I used salt-free Becel and splenda sugar and added just a touch more pumpkin. I made 6 jumbo muffins and cooked them about 20 minutes and they are perfect - great texture and just a touch of decadence with the butterscoth chips while still tasting the pumpkin. Will definitely make these again!
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8 users found this review helpful

Cheesy Italian Bread

Reviewed: Feb. 5, 2008
This was amazing! I did use real garlic and parmesan since that was all I had. The texture is lovely and perfect, and the flavour is divine. Will certainly make again and we also want to try it as breadsticks.
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8 users found this review helpful

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