AnnieD Recipe Reviews (Pg. 1) - (13218710)

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Bob's Thai Beef Salad

Reviewed: Mar. 20, 2011
I made this last night and I have to say I was the only one who liked it of the family. That said, it was just the way I like it, salty! I actually used a 1.75lb piece of flank steak from Whole Foods. I then used half of all the other ingredients including the fish sauce. You could use a sugar substitute for South Beach. I used a Thai garlic chili pepper sauce instead of the chilis - using a few splashes instead. I normally hate changing recipes and then reviewing them, preferring to review on the actual recipe but I can see this being a winner. I am choosing 4 rather than 5 stars as I think 1 cup fish sauce is extreme.
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3 users found this review helpful

Antipasto Pasta Salad

Reviewed: Jul. 22, 2010
This recipe is fabulous! I have made many different versions of an Italian pasta salad and this is my favorite so far. I used rotini pasta and decided not to add pepperoni so used 1/2 lb salami instead (asked the deli counter to cut it on no.12, then chopped). I added in a yellow pepper for extra color. I suggest you really MUST use the Asiago cheese, as other reviewers have said. I found some Asiago with rosemary and garlic already infused - YUM! This recipe received fabulous reviews at my Bunko last night and several asked for the recipe. A real winner. Thank you!
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4 users found this review helpful

Classic Spanish Sangria

Reviewed: Jul. 12, 2010
I made this yesterday for the World Cup final and it was a huge hit - even the Spaniards here in Texas loved it! Being a Sunday I couldn't buy extra liquor so had to use what I had. I doubled the recipe so hence needed 3 cups of rum - I used 1.5 cups of Bajan Mount Gay and 1 cup of Dark Rum - the remaining half cup was made up with Peach Schnapps (some other Sangria recipes call for Peaches). I used Merlot and omitted the sugar - perhaps the Schnapps made the mixture more sweet as I didn't feel I needed the sugar. I added lots of thin slices of the fruit and chopped additional smaller pieces for use in the glass. I didn't have time to let the Sangria sit for two hours so served it within 30 minutes. It was a huge hit and marinating the flavors together overnight must make this a complete winner. Thank you Lisa.
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2 users found this review helpful

Capicola Canapes

Reviewed: Sep. 29, 2009
I made this for a girls' gathering recently and it was a real winner! I did not have Capicola but used Italian Sopressata instead. I will do as the other reviewer and use both next time. Make sure you use a generous spread of cream cheese and large leaves of basil. Simple, fast and delicious for any get-together.
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1 user found this review helpful

Garlic and Onion Burgers

Reviewed: Mar. 29, 2009
I was going to give this recipe 5 stars as I made them exactly to the recipe and loved them. I made these for my husband and kids to take to Scout Camp and doubled the quantity to get 8 full burgers (and there was a little left over for me to try one at home). I am giving 4 stars however as my husband said he thought they were a little bland. There were no comments from the other campers either. Perhaps I didn't season quite enough but I had meant to use a little Tabasco in the mix and didn't, next time I think I will. Doubling this recipe gave me 8 large plentiful burgers and I thought the one I had was really juicy and tasty. I bought the pre-chopped onions in the tub and I think they were cut a little large. There seemed to be too many onions in the mix. I also used Italian seasoning and I think some fresh herbs might have worked rather than dried. Maybe I should have used steak seasoning like other reviewers. I flash fried my burger to seal it then popped it in the oven until fully cooked. I thought this burger was delicious!
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Ginger-Scallion Crusted Salmon

Reviewed: Mar. 24, 2009
This recipe inspired me to finally join "all" and write a review at last. I made this last night for the very first time. I agree with Jimmy D, Fireguy needs to make the whole recipe and Jimmy D, the cucumber salad was amazing and really added to the dish - you guys need to make the whole thing. My guests loved the salmon and I would definitely make the dish again. My husband seared two whole salmon fillets (48 oz - giving me 12 x 4oz fillets) on the grill for me and then I rubbed them with the honey and ginger crust. The crust didn't crisp up for me either but the flavours of it just soaked into the salmon. I would recommend using less peanut oil. Also, if cooking for a smaller number, stick to 8oz per person - the original recipe works with 4 x 8oz portions - as it's so yummy, a smaller portion of 4 oz is not enough! The ponzu butter was to die for! The 4 stages means a little bit of work but this recipe is truly worth it.
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9 users found this review helpful

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