AnnasBananas Recipe Reviews (Pg. 5) - Allrecipes.com (13143305)

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Angela's Awesome Enchiladas

Reviewed: Jan. 31, 2011
Just personal taste but I did not care for these. I followed the recipe and wasn't crazy about the cream of chicken/sour cream portion of this dish. I found it off putting. I guess I just like red sauce only chicken enchiladas. I have to say my sister loves this recipe so maybe it just wasn't for me!
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3 users found this review helpful

Mouth-Watering Stuffed Mushrooms

Reviewed: Jan. 5, 2011
I don't eat these but everyone who has ever tried them loves them. I add lump crab meat and dip each mushroom in melted butter then pour melted butter into the bottom of the baking pan. Also I like to top with either crushed Triscuits or seasoned panko.
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5 users found this review helpful

French Onion Dip From Scratch

Reviewed: Jan. 4, 2011
This is good. I don't measure but used almost a medium sized container of sour cream and just a big spoonful or two of mayo. Also I carmelize the onion in equal parts oil (any kind) and butter. Can't beat how easy this is.
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3 users found this review helpful

World's Best Lasagna

Reviewed: Dec. 15, 2010
I liked this but it was pretty much your typical lasagna. I let the sauce simmer for the better part of a day then assembled and baked the next day. My friends really liked it but they weren't necessarily raving. My one friend who doesn't like ricotta loved that it wasn't that evident in this recipe.
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3 users found this review helpful

Japanese Style Deep Fried Shrimp

Reviewed: Dec. 3, 2010
Delicious. I seasoned with salt, pepper and garlic powder and then dreged in flour with paprika and cayenne. I added shredded coconut to the panko. These took no time to fry up in my electric skillet, maybe 2 minutes total, as soon as I saw the tails turn pink I took them out. Served with a dipping sauce of pinapple preserves, spicy mustard, honey and horseradish. My boyfriend said they were better than the ones we had at McCormick and Schmict's last week. Fantastic!
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10 users found this review helpful

Baked Pork Chops I

Reviewed: Dec. 3, 2010
These were good. I enjoyed the gravy. I sauteed some onion and garlic then added fresh mushrooms and added one can golden mushroom and one can cream of chicken and mushroom. To this I added a splash of milk and some chicken broth. The pork chops I had were not very tender but the taste was pleasant. I browned well and baked for 30 minutes without sauce then about 20 with sauce. I have a feeling it might have been the type of chop I used. I'm going to try this again with a different cut. And even though they were a little dried out I think I'll bake them in the sauce longer (in the hopes that it eventally tenderizes the meat). Also I used crushed stove top as my breading and I really enjoyed it.
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2 users found this review helpful

Cantaloupe Bread with Praline Glaze

Reviewed: Jun. 7, 2010
Very good and different. I'd never heard of cantaloupe bread before so I had to try it. I had 1/2 of a smaller melon and got about one cup of puree, so I just made one loaf but used 2 eggs. The glaze didn't need 3 minutes in the microwave, only about 1 1/2. Very, very moist bread. Subtle flavors but I was pretty pleased with the recipe.
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1 user found this review helpful

Chantal's New York Cheesecake

Reviewed: Jan. 4, 2010
I don't eat cheesecake but my boyfriend's parents absolutely loved this! I baked it in a water bath and left it in the oven after it baked for an hour. The center wasn't completely set so next time I'll probably add 10 mintues onto the baking time. I added more butter, some sugar (mostly white but a little brown) and a pinch of salt to the crust. Topped with mini chocolate chips and sliced strawberries.
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0 users found this review helpful

Vicki's Hush Puppies

Reviewed: Dec. 22, 2009
I added salt, pepper, garlic powder and cayenne to the mixture. Also used baking powder because I didn't have self rising flour. I rolled them into balls before dropping into the fryer for a prettier presentation. Awesome!
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0 users found this review helpful

Old Fashioned Onion Rings

Reviewed: Dec. 22, 2009
So crunchy! I used panko. Definitely make sure you season the breadcrumbs really well. Seasoning the buttermilk isn't a bad idea either.
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0 users found this review helpful

Frosted Peanut Butter Bars

Reviewed: Dec. 22, 2009
Could use a little more peanut butter flavor but I loved these, they reminded me of elementary school!
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3 users found this review helpful

Ranch Dressing II

Reviewed: Dec. 22, 2009
Consistency was great, I just thought the dill was a little overpowering (and I like dill). Next time I'll reduce it. I added about 1/3 cup of buttermilk.
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2 users found this review helpful

Blueberry Pinwheels

Reviewed: Dec. 22, 2009
I made these minus the blueberries (I just wanted to make a standard sweet roll). They turned out really well. My dad polished off a pan of 12 in a day! I had extra butter so I brushed it on top of the rolls before their second rise. The yeast didn't proof for me, so I started again and it still didn't proof like normal but I decided to try anways and they did end up rising (lesson learned: don't waste a 12 oz can of evaporated milk and almost a stick of butter)!
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Irresistible Irish Soda Bread

Reviewed: Dec. 22, 2009
Pretty good. Served it with honey butter. I'm not sure if I failed to knead it long enough but it came out with a biscuit type of texture, which was good but not quite what I was expecting!
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2 users found this review helpful

French Baguettes

Reviewed: Nov. 10, 2009
I made this last winter to go with Sheperd's Pie. The flavor of this was really nice. I was a little dissapointed that it didn't have a nice crunchy crust and textured, chewy interior. Next time I will let it slowly rise in the fridge for at least a day (my favorite local bread has a 72 hr rising time). I'll also put a bowl of ice cubes in the oven while it's baking. A baking stone might also help?? Great recipe, I just want to keep tweaking.
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2 users found this review helpful

White Chocolate Gorp

Reviewed: Nov. 10, 2009
I'm not a huge fan of this (not a white chocolate lover), but I found it strangely addicting! Others also couldn't stop eating it. I did (approx) equal parts rice chex, cheerios, pretzels, cashews, peanuts, and regular and peanut m&ms. I also added about a tsp of peanut oil to the melted chocolate. Even 1/2 the recipe made a ton!
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2 users found this review helpful

White Cheese Chicken Lasagna

Reviewed: Nov. 3, 2009
This was a nice twist on the same old lasagna. I simmered the chicken breasts in chicken broth (with added herbs and spices) then reduced a little bit to provide the 2 cups worth for the sauce. I also used 2 small bags of fresh spinach. I just sauteed until wilted with a couple cloves of garlic. I also added an egg, some italian seasoning and dash of salt and sugar to the riocotta mixture. Overall, very nice!
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1 user found this review helpful

Amish Breakfast Casserole

Reviewed: Oct. 5, 2009
After reading the reviews I used a dozen eggs. I used pepperjack, colby jack, and sharp cheddar cheeses. I also opted for 1 lb of Jimmy Dean hot sausage and 1/2 lb of crumbled bacon. I browned the hashbrowns with some green pepper and loads of spices. I cooked in a 9x13 for about 50 minutes. This was very good and very filling!
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2 users found this review helpful

Funnel Cakes IV

Reviewed: Oct. 2, 2009
Fantastic! Served with whipped cream and sliced strawberries soaked in sugar. I used a funnel and it worked beautifully. Make sure you take these out when they are a lighter golden brown, that is if you don't care for them crispy. I used my small fry daddy (perfect size and shape for funnel cakes!)
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The Best Rolled Sugar Cookies

Reviewed: Oct. 2, 2009
I really wanted to love this recipe. Maybe I just hyped it up too much in my head. I was dissapointed for two reasons. I didn't care for the lemon flavoring, I used lemon zest. I guess I was looking for more of a bakery style cookie-I'll just do vanilla next time. My other problem was the fact that they spread so much you could barely tell what the cookies were supposed to be (I refrigerated the dough overnight too). But I found the dough easy to work with and the cookies to be soft.
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