ahnjy Recipe Reviews (Pg. 1) - Allrecipes.com (13184177)

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Fig and Olive Tapenade

Reviewed: Apr. 27, 2011
This was wonderful! I made it for Easter and everyone loved it. I used toasted pine nuts instead of walnuts because I had some that I wanted to use up. The only other thing I would change is the presentation. It's not lovely as written, not that it effects the taste at all! But anyway, next time I am going to make it in the manner of seven-layer dip - I'll spread the cream cheese in a pie plate, spread the fig mixture over that, and then sprinkle the nuts over it.
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8 users found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Jan. 2, 2011
Excellent bread! I love the "mix everything in one pan" part, and it tasted really good with a nice texture and sweet but not too sweet. I used white whole wheat flour, next time I'll try it with the white flour. Either way, great bread. Also, I don't know what became of my 8" square pan but I couldn't find it so I baked it in a 9" round cake pan and cut it into wedges instead, that worked fine.
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3 users found this review helpful

Black-Eyed Pea Gumbo

Reviewed: Jan. 2, 2011
I made this for New Years Day 2011. It was just okay. I liked the fact that it was all made in one pot, but I think next year I will try a recipe where you make the beans separately, and then throw it over cooked rice. I didn't think there was enough rice in this, a not enough liquid to cook the rice properly. Again, not a bad recipe, everyone enjoyed it, but it didn't knock my socks off.
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3 users found this review helpful

Pumpkin Yeast Bread

Reviewed: Nov. 7, 2010
I made a few changes, and the bread came out AWESOME, one of the best I've made in my breadmaker and I make bread all the time. I upped the yeast to 1 Tablespoon based on some of the comments. I added 1 Tablespoon of vital wheat gluten because I always do (if you can get your hands on this, it will greatly improve all of your bread) and I added 3/4 cup of finely chopped pecans because I had them and it seemed like it would go really well with the flavors in the bread (it did!). The finished loaf was high, with a beautiful color, taste and texture. I served it toasted and spread with a mixture of butter and honey. OMG!! So good.
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15 users found this review helpful

Streusel Topped Pumpkin Pie by EAGLE BRAND®

Reviewed: Nov. 22, 2009
I'm not really crazy about traditional pumpkin pie, so I thought I'd try this. This was wonderful, easy, and a big hit.
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2 users found this review helpful

Flax and Sunflower Seed Bread

Reviewed: Nov. 12, 2009
Wonderful bread! I make bread in my breadmaker several times a week, and this one is a winner. Really delicious taste and texture, came out perfect, no collapsing on top as sometimes happens. I followed some of the tips I read: ground the flax seed; upped the salt to 1.5 tsps; used canola oil instead of butter; and added a bit more yeast. This will be a standard favorite
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1 user found this review helpful

Oven Pot Roast

Reviewed: Jul. 19, 2009
I made this recipe with a few of the modifications in the reviews, and it was unbelievably delicious. I used the whole envelope of soup mix. I put slits in the roast and shoved garlic in them. After browning the roast, I removed it from the pan, sauteed 1 sliced onion, and then deglazed the pan with 1/4 cup wine. I also added a bit of extra water. I lowered the heat to 250 and cooked it for 5 hours. I added 3 carrots cut into matchsticks and cut-up baby potatoes at about 3.5 hours. I am sure it would have still been awesome without these changes, but the little bit of extra effort is well worth it.
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2 users found this review helpful

Charleston Breakfast Casserole

Reviewed: Dec. 26, 2008
Every time I make this people go nuts. It's so easy and good. I usually do one with either sausage or bacon, and the other one I make vegetarian. I think you could pretty much put in anything you want, it's almost impossible to screw it up.
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5 users found this review helpful

Stuffed Crown Roast of Pork

Reviewed: Dec. 26, 2008
This is going to be my new Christmas tradition. LOVED this, it was so beautiful, easy, and delicious. I had never even seen a crown roast until I was flipping through an old Martha Stewart magazine from last Christmas. Her recipe involved 500 or so ingredients, so I came here to see if I could find something a bit easier. I ordered the roast about 4 days before Christmas. There are only two changes I would suggest for this recipe: 1.) Preheat the oven to 450, then put in the roast and immediately lower it to 325 as the recipe calls for. This was what Martha's recipe called for, and it browned the outside beautifully. It's a good thing. 2.) Make about 10 times as much stuffing as the recipe calls for, and bake it in a dish next to the pork. Because the stuffing is just buttery, delicious awesomeness, and you only get about a tablespoon per guest. I had nine people and they were literally fighting over it. Thanks for the recipe!!
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48 users found this review helpful

Holiday Peas and Rice

Reviewed: Dec. 26, 2008
This is a great recipe - really easy, and it looks beautiful and tastes great. So it's perfect for the holidays, when you're so busy. On that note, I can't imagine why the recipe only makes 4 servings! I doubled the recipe, and at that it barely fed nine because everyone liked it so much. Next year I will triple it, but I will leave the peas at maybe 1.5 cups. I used good homemade chicken broth, which I think makes a big difference, and I don't like pimento so I substituted chopped red pepper.
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3 users found this review helpful

 
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