Anna Recipe Reviews (Pg. 1) - Allrecipes.com (1298750)

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Tomato and Basil Quiche

Reviewed: Sep. 2, 2008
I love this dish. I'm a big fan of quiches/savoury pies that consist of throwing together by eye some vegetables, egg, milk, and cheese, so I wasn't sure if the extra steps would be worth it. Lo and behold, they totally were.
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1 user found this review helpful

Artichoke Pie

Reviewed: Sep. 2, 2008
As many others have said, the recipe calls for way too much bread crumbs--it was thick, dry, and saw-dusty, especially in comparison to the other quiches I made along with it for a dinner party (e.g., the Tomato and Basil Quiche on this site).
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2 users found this review helpful

Blue Cheese Dip II

Reviewed: Aug. 11, 2007
I was looking for a basic blue cheese dip and this was perfect. I used a hunk of real Roquefort, fresh minced garlic, and added lots of ground black pepper and a tablespoon or so of fresh chopped rosemary. I also used light mayo and light sour cream so that it wasn't so very heavy.
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1 user found this review helpful

London Broil I

Reviewed: Oct. 19, 2006
I think insofar as the marinade flavors go, this was very tasty and well balanced--I didn't get the overwhelming soy flavor other reviewers have complained about. I found the garlic, oregano, and soy flavors to be gorgeously blended. I do, however, think that with this cut of meat it's crucial to add an acid to tenderize. To this recipe I added 1/4 cup of balsamic vinegar and the juice of 1/2 a lemon (and a tablespoon of worcestershire just for the fun of it). It was fantastic--or, I should say, the center slices that were less cooked were fantastic: be sure to make this as rare as you can comfortably make it, because the more cooked ends were rather tough.
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3 users found this review helpful

Balsamic Dijon Dipping Sauce

Reviewed: Sep. 13, 2005
This provides an excellent base for a versatile sauce. I omitted the sugar and salt, threw in a tablespoon or so of butter, and came out with a great tangy sauce to drizzle over anything--veggies, meat, bread, whatever. I actually used to liven up an otherwise straightforward spinach-stuffed crepes dish.
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7 users found this review helpful

Grilled Portobello Mushrooms

Reviewed: Jul. 10, 2005
These were so good I made them twice in a weekend, for different parties! I did use olive oil instead of canola, and shallots instead of onions for a more delicate flavor. We grilled the mushrooms gills-side-up and heaped the marinaded shallots and garlic onto the gills. All of the flavors cooked together, and we went ahead and served them with the "topping" too. Fantastic.
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11 users found this review helpful

Cardamom Chicken with Salt and Pepper Crust

Reviewed: May 19, 2005
I loved this chicken. It came out a little salty with both the soy sauce AND a salt crust, but the flavors were spectacular. I was especially (pleasantly) surprised that the cardamom flavor was so infused into the meat.
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0 users found this review helpful

Baked Dijon Salmon

Reviewed: May 17, 2005
This is an easy and flavorful recipe. I found no need for the butter (salmon is moist and oily enough as it is), and I simply used a very good brand of honey-dijon mustard (instead of mixing the two). It's great!
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2 users found this review helpful

Georgia Barbeque Sauce

Reviewed: May 15, 2005
With certain modifications, this is an excellent sauce: we cut the red pepper by a third, and increased all of the other spices. We still found that the tomato paste flavor was overwhelming, so we tamed it by adding a little more sugar (but not much, this is not supposed to be a sweet recipe!), a little bit of spicy mustard, and a splash of bourbon. The flavors came together very, very well.
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7 users found this review helpful

Lisa's Chocolate Chocolate Chip Cake

Reviewed: Apr. 24, 2005
This cake was very moist and heavy. I cut down the water to 1/4 cup and added 1/2 cup of bourbon to the batter to give it a kick (and add a slightly more complex flavor). I also threw in 1/2 cup chopped walnuts to the bottom of the pan before adding the batter. man oh man was this a good cake!
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1 user found this review helpful

Super Easy Chicken Fingers

Reviewed: Sep. 12, 2004
this recipe was fine, if a little bland. the big plus is that it's very easy to prepare, but next time I'll probably spice it a bit more, with some garlic and cracked black pepper. and perhaps moisten it with the butter again after the first coating and put a second coating of bread-crumbs and seasoning.
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1 user found this review helpful

Alternative Baked Salmon

Reviewed: Aug. 17, 2004
I found this amazingly easy and flavorful. The second time I made it I added some more mustard powder, and was less concerned about adding more mayonnaise to make the consistency "paste-like." Just as long as you can press it onto the fish, the topping tastes great, so there is no need for those extra mayonnaise calories.
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1 user found this review helpful

Eggplant Parmesan I

Reviewed: Jul. 26, 2004
This recipe was very satisfying. Be sure to use a red sauce that is more tart than sweet or cornstarchy, so that it counterbalances the creaminess of the cheese filling.
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2 users found this review helpful

Crepes with Spinach, Bacon and Mushroom Filling

Reviewed: Nov. 9, 2003
I thought this meal was spectacular, although I forgot the parsley, cut down on the butter, and omitted the bacon fat. I liked the sauce especially, it provided a satisfying amount of tartness to go with the creamy-spinach texture of the filling -- but I happen to like lemon flavor very much. However, my room-mate hates lemon so I served hers on the side, but even she thought it was great and added some to her crepes.
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1 user found this review helpful

 
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