AnnasBananas Recipe Reviews (Pg. 1) - Allrecipes.com (13143305)

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Mouse's Macaroni and Cheese

Reviewed: Jun. 4, 2014
I was looking for a kid friendly mac n cheese that would get eaten like Kraft's blue box, and this totally fit the bill! I made a full crockpot of this for a kids' birthday party (at the birthday boy's request) and it was devoured by kids and adults alike (some went back for 4ths!) I was shocked at how much got eaten. I didn't use the bread crumbs or bake it since it was going in the crockpot. I just made the sauce in a large stockpot then added the cooked noodles and transferred to the crockpot and kept it on warm. I quadrupled the recipe but kept the ratios the same except for pasta (used a full lb box of macaroni per previous reviews). It was just right in terms of sauce/pasta in my opinion. At first I thought it was too soupy but the pasta soaked it up. Great recipe for a no-frills mac n cheese!
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Lemon Blueberry Bread

Reviewed: Jun. 4, 2014
I used a half cup of butter (softened) and mixed the blueberries with some flour (they didn't sink to the bottom). Also, I baked this in a fancy bundt cake pan as it was for my Mom's birthday. Everyone really enjoyed this cake, it was quite lemon-y! Only thing I would have done differently is refrigerate it, as we had it on a hot day and it would have been more refreshing chilled. For the glaze, I followed a suggestion I saw somewhere and microwaved the lemon juice and sugar until it was dissolved (maybe 35 seconds total). Thanks for the recipe that will now be my go-to!
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Chicken Breasts Pierre

Reviewed: Mar. 7, 2014
Would say 4.5 stars. Nice to find a "different" chicken dish to add to the rotation! I was tempted to add the onion and peppers but decided to try this recipe as-is. It didn't dissapoint. Also the stewed tomatoes I used had onion and celery in them so I think that helped. I was going to make a simple boiled yukon potato with butter and parsley but didn't think it'd go with the chicken after I tried the sauce. So instead I boiled the potatoes then thick-sliced and pan-fried in peanut oil with salt and pepper until nicely browned and crispy. They went along nicely. Thanks for the recipe, it's nice to add another chicken dish to the repertoire! :)
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Caesar Hot Artichoke Dip

Reviewed: Feb. 3, 2014
I don't like artichoke dip but I took this over to my sister's and everyone really liked the flavor. It did start to seperate due to the cheese I guess. I also added some cream cheese (a couple TBSP of the chive variety...needed to use it up)because I was afraid it'd be too runny but was pleased with the consistency. I think the quality of caesar dressing is important for this dish, I used Marzetti's Simply Caesar (in the refrigerated case in produce section).
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Fresh Pear Cake

Reviewed: Feb. 3, 2014
This was delicious! Everyone who tried it really liked it as well. I have never heard of a pear cake before so I had to try it. I didn't have cloves but based on other reviews I used 1 tsp of nutmeg and ground ginger and 1/2 tsp of cinnamon. I also put maybe another tsp of freshly grated ginger in with the wet ingredients. Baking time was spot on. I also did a sugar "crust" to give it a crispy crunch which I do with most quick breads. Just put enough granulated sugar to coat the pan after greasing. Sometimes I do cinnamon sugar but didn't think that would work with this recipe.
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Slow Cooker Apple Cider Braised Pork

Reviewed: Oct. 11, 2013
Boy was this delicious. I made this with a tenderloin so I baked instead of putting into the crockpot. Cooked the meat with the sauce uncovered 20 min per pound at 375. I used fresh sage. Best pork roast recipe I think I've come across. Perfect for a cool fall night! Served with honey roasted red potatoes and steamed then sauteed green beans.
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Apple Pie Muffins

Reviewed: Sep. 19, 2013
These were really good, I liked that they weren't overpowered with spices...the apple flavor really came through. They were so moist they almost didn't seem done but they were. I did a fairly medium dice, next time I think I will do a finer dice just my preference. Everyone gobbled them up. Can't wait to make with local farm apples this fall!
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Cliff's Hot Sauce

Reviewed: Sep. 19, 2013
This was an easy and tasty recipe. It feels more like a salsa/pico de gallo. It was a bit too watery to use as a taco topping, but is great dip for tortilla chips. Can't be how quickly this comes together either. Will make again. Thanks Cliff!
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Watermelon Cooler Slushy

Reviewed: Sep. 19, 2013
This is a fun/refreshing summer drink. On Fridays I like to add vodka or rum! It's just my husband and I for now so when I buy a whole watermelon (if they're on sale) I cube and put bags in the freezer, that way I can use them in lieu of ice as others suggested. I have used limeade concentrate and lime juice, both are good. I also will add other fruit from the fridge (berries, melon, etc.). I like that there isn't lots of sugar in this drink aside from the natural sugars in the fruit, it really doesn't need it!
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Cornell Chicken

Reviewed: Sep. 19, 2013
This was a very good grilled chicken, not the best I've ever had but decidedly good. I only marinated for a day (not overnight as I normally would) due to reviews of this technically being a basting sauce not a marinade. I think it could have marinated longer and been fine. I was cooking for kids so I did 1 1/2 cups cider vinegar and 1/2 cup apple juice. I indirectly grilled then put them over the flames to crisp them up at the end. I also used immersion basting several times (after I heated/thickened the marinade in a saucepan on the stove) which worked nicely, and kept the grill from getting too messy! Would make again.
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Little Gasparilla Jalapeno Cheddar Potatoes

Reviewed: Sep. 19, 2013
I made these at camp in the electric skillet. I probably used more than 2 T of peanut oil, but it did impart a nice flavor. They browned nicely. The only thing is the potatoes with cheese (I fine shredded a block of cracker barrel vermont white cheddar) were better than the ones without so next time I'd add a little more. Thanks for sharing!
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French Spring Soup

Reviewed: Apr. 26, 2013
I liked this soup and it seems very healthy. I used more potato and skipped the rice. I blended the soup before adding the asparagus and spinach. I also feared it'd be blanded based on the reviews but I went overboard and put too much thyme in. I think next time I'll stick with salt and pepper because there are lots of different flavors from coming from the numerous veggies. I froze some will blend it all again once defrosted (as seen from a previous review) and might add some parmesan cheese.
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Banana Crumb Muffins

Reviewed: Mar. 18, 2013
I doubled the recipe and used 3 eggs, I couldn't decide to use butter or oil (as many people suggested). I stuck with the recipe and was very pleased with the muffin. Good flavor (I added some vanilla and cinnamon and nutmeg to the batter) and texture. I have had problems in the past with brown sugar crumb topping but this ratio and it's instructions produced a perfect crumb topping...thanks a bunch!
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Spinach Bacon Quiche

Reviewed: Mar. 14, 2013
I'm not a huge quiche fan but this was good. I used 4 eggs, less than a cup and a half of milk, a combo of swiss and cheddar, about 7 slices of bacon and added some sauteed mushrooms. I cut down on the spinach per other's reviews and still thought it was very spinach-y. It fit well in one 9 inch standard (non deep-dish) pie. Also I looked up whether to parcook the crust and decided not to. I was pleased with the results, it didn't have a soggy bottom like I heard could happen. I think quiches are even better the next day when cold. Thanks for the recipe!
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Oven Fresh Seasoned Potato Wedges

Reviewed: Mar. 6, 2013
Simple and nicely seasoned, they crisped up nicely. I love efficent recipes like this. Normally I use my hands to toss to coat oven fries but used a plastic bag this time and it worked great!
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Gourmet Cream of Broccoli Soup

Reviewed: Mar. 4, 2013
Devine! I made this for camp, everyone had seconds. I made the soup (up to blending part) at home then transferred to a crockpot and once at camp I turned onto high and added the cream. Flavor and consistency were fantastic. First time I've ever used the "sweating" method and it was fun! I also added some finely chopped zesty cheddar cheese curds that had I had on hand because the men I made this for like cheesy foods. I don't think it was necessary by any means but it was a nice addition. Will definitely make again.
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Asian Ginger Dressing

Reviewed: Feb. 26, 2013
I liked this dressing. Pretty close to what our favorite Japanese sushi joint offers, though not the same. I used a fairly thick rice wine vinegar from a local Oriental Market, not sure if that's why, but I thought it was a little too overpowering. Next time I'll cut back and maybe add a touch more water, the flavor of the ginger really came through though which was great. I served the salad the way our favorite restaurant does, just iceberg lettuce with crispy wonton strips (available at the grocery store) and served with chopsticks!
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QUICK AND EASY LEMON LOAF

Reviewed: Feb. 26, 2013
Very tasty. I made this because I love the lemon cake that my husband's Gram makes. It was denser than her version but everyone who tried it really liked it. I followed others and used the zest and juice of one lemon in the batter. The flavor was spot on. Mine took about 5 to 10 minutes longer to finish baking, perhaps because of the added lemon juice?
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Potato Waffles

Reviewed: Feb. 14, 2013
Fun twist to potato pancakes! I added some finely shredded cheddar and green onion to the mix and used bisquick mix instead of just flour. Just use your waffle maker's instructions for the baking time. The flavor was great and they were crispy on the outside and tender on the inside. Good side to mini meatloaves stuffed with leftover stuffing, cause ketchup goes with both!
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Japanese Chicken Wings

Reviewed: Feb. 4, 2013
I have had this recipe in my box for some time. The sauce was good (added some fresh grated ginger and some cayenne), although sweet with 1 cup of sugar. If the wings weren't floured and fried but simply baked I might have liked them. They fried up nicely in the butter and were very crispy, but they got very soggy being baked in the sauce for over half an hour. They were quite tender and fall off the bone, but I was turned off by the texture from the flour once it got "wet" again. I was hesitant and feared that this might happen, not sure if I did something wrong but was bummed because it got such good reviews.
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