AnnasBananas Recipe Reviews (Pg. 2) - Allrecipes.com (13143305)

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Chicken Makhani (Indian Butter Chicken)

Reviewed: Jan. 9, 2013
This was yummy. I used marinade from shish tawook grilled chicken because I'm a fan of that recipe and had 2 containers of greek yogurt to use up. I used fresh garlic and ginger and also probably added more than 1 cup of tomato sauce, then a whole single serving contanier of plain greek yogurt and then added 1/2 and 1/2 until I was pleased with consistency (didn't use cornstarch slurry). Served with rice and naan. Also I grilled one bell pepper and onion while I grilled the chicken and sliced the charred veggies and added to sauce with chicken. I was going to serve seperate but my husband likes everything mixed together, and it was a nice addition!
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Mojo French Fries

Reviewed: Nov. 5, 2012
Fun, new-to-me way to make oven fries! I cut into fairly think wedges and the crispy coating really adhered well. I cooked at a lower temp but preheated the oil in my jelly roll pan while I was breading the potatoes. Used red potatoes because they were starting to sprout, I think regular Idado would be more suitable but it's nice to know that red or even Yukon could be used!
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Kyle's Favorite Beef Stew

Reviewed: Nov. 5, 2012
Delish! I added a 15 oz can of beef broth and used onion mushroom and beefy onion mixes instead of plain onion, just becuase I keep those onhand in my pantry. I also several celery stalks because they needed to be used up. Cooking time was perfect, 1 hour on high then 8 hours on low for tender meat and it thickens up nicely with the cornstarch slurry. Though I think if you were leaving for work you could skip the 1 hr on high step and stick it on low. My honey loved that mushrooms were included in this stew. I also added some dried thyme to the mix because I think it goes well with the red wine and I just like the spice in Winter meals. I think the addition of a bay leaf or two would provide nice flavor as well, I'll try that next time. Thanks for a great, hearty and satifying crockpot-friendly recipe!!
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Downeast Maine Pumpkin Bread

Reviewed: Oct. 11, 2012
We refer to this recipe as Aunt Lee's Pumpkin Bread, she's been making it for Thanksgiving dinner for lots of years. I just realized that it's the same recipe. Only difference is she uses 2 cups white sugar and 1 cup of brown. The bread does indeed get better a day or two after making, so moist and the perfect density I'd say!! I just froze a loaf this week; hoping that goes well.
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Beef and Bean Chimichangas

Reviewed: Oct. 11, 2012
I used leftover pot roast and added a can of diced green chilies. Filling and quick to put together. Didn't add quite as much taco sauce as it states. Not sure how authentic it is but a tasty change from plain old tacos (though I must admit plain old tacos will probably always be our favorite Mexican meal)!
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Chicken a la King I

Reviewed: Sep. 26, 2012
I don't care for canned vegetables so used fresh, first sauteed those then onion, celery and green pepper. Did a bullion cube w/ 2 cups of boiling water and then added 2 cups milk, I had to let it thicken for a while as I added a touch too much liquid (didn't have the recipe on me!). I also added maybe 1/3 of a bag of frozen baby peas, as my Mom always made it with peas. I served this with toast and a nice big salad, great comfornting fall meal! Quick and yummy weeknight meal and perfect use for leftover chicken!
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Best Ever Banana Bread

Reviewed: Sep. 25, 2012
I had the black bananas but no butter at room temp (I normally use Banana Banana Bread and just add cinnamon and nutmeg). I followed directions only adding a splash of vanilla and maybe 1/2 to 1 tsp cinnamon. Baked at 350 for 1 hour, toothpick inserted into the center came out clean. I let it sit overnight and cut/buttered slices for my man to take onto his job. It seems like maybe not enough flour for the amount of liquid (eggs, buttermilk, oil, bananas)? It's just SO dense and moist-and I'm usually a fan of those aspects in a quick bread! Flavor-wise it's good. Nothing wrong with it persay but I think I'll stick to the banana bread recipe that uses butter and more flour. Something might have gone wrong for me since everyone else just loves it, I'm still glad I tried it..thanks for sharing!
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Amy's Garlic Egg Chicken

Reviewed: Sep. 24, 2012
I have never marinated in chicken in egg yolk and loved the result! Next time I'll be sure to let it marinate overnight, only gave it about 2 hours but it was still fantastic. I used one and a half large breasts cut and pounded thin into 6 pieces. My baking dish didn't hold all of the pieces so I sauteed some in oil and butter, they crisped up very nicely.
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Greek Feta Chicken

Reviewed: Sep. 19, 2012
Very good! I added lemon juice and salt and pepper to the marinade and had it in the fridge for 24 hours. The feta was a nice touch! Used as the base for pita sandwiches with lettuce, tomato, onion and greek yogurt cucumber sauce from this site, nice weeknight meal!
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Grilled BBQ Meatloaf

Reviewed: Sep. 6, 2012
I didn't use tarragon, just make my standard meatloaf recipe. I add worcestershire or steak sauce and a squirt of mustard to the glaze as well. I did use the recipe's method of shaping and that worked out beautifully. I used a small charcoal grill and moved the coals to the outer ring after heating up. Put the meatloaf on heavy duty foil in center and flipped over/dumped grease halfway through. My Dad and husband thought I was nuts when I said I was grilling meatloaf but they devoured it!
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Shoyu Chicken

Reviewed: Sep. 6, 2012
This was delicous, I used 5 lbs chicken drumsticks and thighs and marinated for a day and a half. I cooked on low heat on the grill for longer than the time stated. Will make again I'm sure, but will probably scale the recipe down, as I won't be cooking for a crowd next time!
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Chinese Napa Cabbage Salad

Reviewed: Sep. 6, 2012
Very good, I added 2 shredded carrots for color as well. I made the cabbage and dressed it but didn't add the butter/ramen/almond mixture until shortly before serving because I was afraid they'd get soggy and I never made this before. I'm not sure how much in advance you could do it beforehand.
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Sassy Tailgate Sandwiches

Reviewed: Sep. 6, 2012
Everyone raved about these, will surely be making them for get togethers for some time to come. I used 2 packages of small hawaiian rolls, 1 lb good quality brown sugar ham, 1/2 lb lacey swiss cheese and added some honey mustard to the topping mix. I think the meat/cheese/bread ratio was just right. Also didn't use the whole tub of cream cheese, just gave a generous spread. Uncovered the sandwiches for last 5-10 minutes so the tops crisped up a little. This cost about $20 to make so I'll probably just make for special occassions. Most of my other appetizers are less expensive, but this was worth it, don't skimp on quality ingredients!!
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BBQ Chicken Pizza I

Reviewed: Aug. 3, 2012
We really enjoyed this, though I didn't add any sugars to the sauce. I spread a thin layer of Sweet Baby Ray's sauce (didn't measure) then topped with leftover shredded BBQ chicken from bone-in split breasts (from the freezer). Then I sprinkled VERY thinly sliced red and green peppers and red onion. I added a couple splashes of tabasco and crushed red pepper and pepper rings on my part of the pizza-I like spicy! Used smoked gouda and zesty cheddar cheese curds (I read that they melt well and happened to see them at the store when I was lookng for the Gouda)...it was wonderful! Also I brushed olive oil onto the crust and topped with the canned romano cheese for added flavor. Didn't do cilantro because I'm not a fan of the herb. Served with corn on the cob and a cucumber/carrot salad.
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Homemade Shake and Bake Mixture

Reviewed: Jul. 27, 2012
I scaled this recipe down and didn't measure but I know I didn't use the whol amount of salt or celery salt and subbed garlic powder for the salt and dried onion. Also added a little mustard powder. I've never made shake n bake before so I don't know how you're supposed to use it but I dipped chicken strips in egg then the crumb mixture and baked on an ungreased sheet at 400 for 20 minutes withouth flipping. They were crispy and crunchy and perfect for our breaded chicken wraps with ranch, fries and corn!
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Naan

Reviewed: Jul. 19, 2012
I have made this twice and each time it has been a breeze with great results! I do on an indoor grill pan (sprayed with pan) and they did get nice bubbles. It's just my husband and I so there are lots in the freezer for future meals. I meant to try a combo of wheat/all purpose flour both times because I really like roti, maybe next time I'll remember!
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Beef Samosas

Reviewed: Jul. 19, 2012
Update: I just used the filling again, I tried to use pillsbury pie dough, it wasn't bad (a step up from my dough attempt) but I'm still not satisfied and will keep trying. I had too much filling leftover so I froze and ended up using it with some shredded pot roast on the stove, served with indian butter sauce and naan. It was good, in case anyone needs a leftover idea.
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Sausage Flowers

Reviewed: Apr. 26, 2012
I call these sausage cups and prebake the wrappers until the tops are browned. Great for a party because you can do all of the work beforehand and throw together once company is over. I also add some chopped onion and bell pepper, I saute it in the same pound as the hot sausage. Real crowd-pleaser!
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Half and Halfs

Reviewed: Mar. 29, 2012
This recipe sat in my recipe box for years, I'm glad I finally tried them. I used peanut butter chips for the chocolate dough and it was kind of crumbly when assembling but the end result was great! Nice deviation from my favorite cookie variety. Thanks for the recipe! In Pittsburgh, in addition to having wedding cakes, it's tradtional to have a cookie table with massive amounts of baked goods. This will be my go-to wedding cookie contribution because it's two halfs marrying into one delicious treat!
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Oven Baked Zucchini Fries

Reviewed: Mar. 29, 2012
I used flour, egg, breadcrumb method. Everything stuck very well and the Progresso Italian Seasoned Panko bread crumbs browned and crisped up very nicely. I made some skinny and some fatter fries, I think I enjoyed the "steak-cut" variety more.
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