Anne D Recipe Reviews (Pg. 1) - Allrecipes.com (13341909)

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Anne D

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Mom's Brussels Sprouts

Reviewed: Jan. 2, 2009
This recipe makes Brussels Sprouts taste really, really good!
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Good Old Fashioned Pancakes

Reviewed: Jun. 24, 2011
This is an exceptionally good recipe. I usually make buttermilk pancakes, but I wanted to try another baking powder pancake recipe "just because". This one caught my eye and I'm so glad that it did. Delicious. I didn't change anything on the recipe as given and I was totally happy with the light texture and excellent flavor.
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1 user found this review helpful

German Spaetzle Dumplings

Reviewed: Feb. 9, 2011
A+ again for Marbalet. These are quick and easy once you get the hang of working with the colander or cheese grater, (I need to buy a spaetzle press!), and they are very favorful with a perfect texture. The nutmeg is essential, IMHO, and I did drop them into boiling chicken broth for an extra flavor punch. They were excellent with a beer-braised beef roast.
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5 users found this review helpful

Famous Japanese Restaurant-Style Salad Dressing

Reviewed: Feb. 4, 2011
I don't know who "Marbalet" is, but I've just realized that I have more than a few of Marbalet's recipes stored in my Recipe Inbox... This recipe is excellent. I followed the recipe precisely and the result is a mild, complex but subtle blend of flavors that go exceptionally well with leafy lettuce salads. I will definitely make this whenever I have fresh ginger on hand.
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1 user found this review helpful

Orange White Chocolate Chip Beltane Cookies

Reviewed: Dec. 10, 2010
I discovered these by accident while searching for another Christmas cookie recipe. I used satsuma and tangerine rind instead and I'm re-naming these Winter Solstice Cookies! 5 Stars!
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1 user found this review helpful

Spanish Rice Bake

Reviewed: Oct. 20, 2010
This is an easy and extremely satisfying casserole - the flavor is exceptionally good. Coupled with the ease of preparation, this dish earns its five stars.
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0 users found this review helpful

Beef Tenderloin With Roasted Shallots

Reviewed: Jan. 18, 2010
Ditto - 5 stars all the way. Make this. 'Nuf said!
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0 users found this review helpful

Royal Coconut Cookies

Reviewed: Jan. 17, 2010
This is exactly the type of coconut cookie I was looking for - thin, crisp cookies that manage to stay chewy at the same time. I HIGHLY recommend this recipe. Please don't add chocolate chips at first - they deserve to be tried without a strong competing chocolate flavor at least the first time arround.
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Key Lime Pie VII

Reviewed: Jan. 3, 2010
Excellent recipe. I used lemon rind instead because that's all I had on hand. This pie is great with a prepared graham cracker crust - it would be even more fabulous with a homemade one, as the author suggested.
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1 user found this review helpful

Russian Mushroom and Potato Soup

Reviewed: Nov. 6, 2009
As others have noted, if you're not going to follow the recipe, don't downgrade the rating. If you mess it up, don't assume it's anyone else's fault! That said, this recipe is AWESOME! I added the sour cream as others suggested, but I think it would be equally delicious either way. My husband declared this the best soup ever, and I might agree - and I'm not even a mushroom soup fan. This dish is exceptionally good.
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1 user found this review helpful

Chicken Dumpling Strips

Reviewed: Jul. 7, 2009
This review is for the dumplings, only. I did my own version of the chicken and vegetables. These dumplings are excellent! Do not expect fluffy, light dumplings and come on here complaining that these were not - we don't want to hear it! These are the old-fashioned cross between a noodle and a dumpling, and they taste just like Grandma used to make. I replaced the shortening with butter for an extra flavor boost, and found that you don't need to roll them out...just take 1" balls of dough and flatten them in your palm, then drop in the boiling liquid. Saves time and mess!
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2 users found this review helpful

Italian Pork Tenderloin

Reviewed: Mar. 8, 2009
Excellent recipe! I recommend doubling the sauce and serving with garlic mashed potatoes, (just boil the whole garlic cloves with the potatoes), and adding fresh mushrooms to the sauce.
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4 users found this review helpful

Steakhouse Black Bread

Reviewed: Mar. 4, 2009
This is a very flavorful black bread and well-worth making again and again. I do recommend increasing the brown sugar from 2 Tbsps to 4 Tbsps - it does not seem to add sweetness to the bread, but it does increase the fullness of flavor.
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37 users found this review helpful

Stir-Fried Vegetables

Reviewed: Feb. 26, 2009
We truly enjoyed this dish, and were pleasantly surprised at the depth of flavor based on the simple ingredients. I used peanut oil with a splash of sesame oil for the stir-fry, and flash-fried thin slices of fresh ginger and garlic first before adding the vegetables. I replaced 2/3's of the broccoli with sugar snap peas and added a handful of shitake mushrooms. We will definately make this again with whatever assortment of vegetables we have on hand - it's a winner.
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29 users found this review helpful

Pineapple Orange Sorbet

Reviewed: Jun. 24, 2011
Excellent sorbet! I had about 1/4th of a cup of Pina Colada mix languishing in the back of the refrigerator, so I added that at the last moment... Pina Colada Sorbet!
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3 users found this review helpful

Sugar Coated Pecans

Reviewed: Feb. 20, 2009
Make these pecans!
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1 user found this review helpful

Mustard-Cream Pan Sauce

Reviewed: Jan. 17, 2009
Excellent quick sauce for pork tenderloin or medallions.
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2 users found this review helpful

Amish White Bread

Reviewed: Jan. 18, 2009
Exceptionally good bread - a real 5-star recipe! I've been making bread for 35 years and this had the best flavor/texture combination of any recipe I've used. I cut the sugar to 1/3 cup, and the flavor was rich but not sweet. I will make the bread with the full 2/3 cups today since this recipe deserves a real taste-test. One note to novice bread bakers: never follow a bread recipe's instructions for the amount of flour. Add flour in increments until the dough can be easily handled and then stop. A lot depends on the type of flour you use and the weather. I used all-purpose flour for this recipe and needed a little less than 5 1/2 cups of flour instead of 6.
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18 users found this review helpful

Three Meat Cannelloni Bake

Reviewed: Sep. 7, 2010
Excellence on a plate. Yes, it takes time to properly construct this dish - and it's worth the effort. As an alternative to making fresh pasta, I made 10 paper-thin basic crepes, (1 c. flour, 1 c. water, 3 eggs), and stacked them between waxed paper until ready to fill and roll - they were a great and easy to make substitute for homemade pasta and FAR better than store-bought cannelloni shells. If you enjoy cooking and love to create memorable dishes, you will enjoy making this wonderful recipe.
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5 users found this review helpful

Displaying results 1-20 (of 39) reviews
 
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