Ann Recipe Reviews (Pg. 1) - Allrecipes.com (13639826)

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Sausage Jalapeno Poppers

Reviewed: Feb. 6, 2012
SO GOOD!!! Stuffing jalapenos is what I call a labor of food love, but this recipe is worth the time and effort. I cut the recipe in half for two of us, but I accidentally used a full piece of bacon on each jalapeno, which, as my husband said, was not a bad mistake at all. The jalapenos at the market happened to be huge, so a full piece of bacon covered each half perfectly without toothpicks. To the cream cheese mixture I added ground garlic and onion, salt, cilantro, green onion, and some shredded cheddar cheese. I baked these on a rack at 375 degrees for about 55 minutes. I was concerned that the cream cheese filling would run out, but it did not. For those who have not worked with fresh chilies before, get yourself a box of rubber gloves before you make this recipe. I also wear glasses and sometimes wear a mask over my nose and mouth if the chilies are particularly hot. Cutting them under water is an excellent method. I find that with a glove on, I can easily scrape the insides out with my thumbnail. You don't fully respect the power of these little guys until they hurt you, and then the pain lasts for hours. This includes touching them and inhaling the fumes. Beware that they have oils in them so that even after you wash your hands, you can still rub your eye and be in trouble. I have learned all of this the hard way. Just be cautious! Thanks so much for the excellent recipe. These are a real treat!!
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Baked Buffalo Wings

Reviewed: Feb. 5, 2012
The flavor of these wings was good (I used Crystal hot sauce), but the texture was not what I had hoped for. I dried the chicken prior to coating it with flour, but there was no crispness to the finished wings. I did not use a rack, and that probably would have helped. We gobbled them up anyway, but I don't know if I would make them again.
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Restaurant Style Egg Drop Soup

Reviewed: Jan. 4, 2012
Loved this! I am so glad to have found this easy recipe. Like others, I thickened before adding the egg. I also added a bit of diced chicken, used green onion instead of chives, and added about a tablespoon of low sodium soy sauce. Next time, I will make the broth with real ginger. This is a perfect appetizer soup!
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Sausage Balls

Reviewed: Dec. 11, 2011
I loved these, but I did change the recipe a bit based upon other reviews. I pulsed some green onion and yellow bell pepper in my mini food processor and added that to the mix. I also used 1/2 cup of buttermilk, and some rosemary. Next time I will try adding jalapeno. We had them with buttermilk ranch as a dipping sauce, and I bet that a roasted red pepper sauce would also be good for dipping. What a treat!
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Banana Banana Bread

Reviewed: Sep. 10, 2011
Gotta love a recipe that hides the fact that I'm a terrible baker. This turned out beautifully. I added some pecans and a dash of vanilla. Next time I'll add some spices. Thanks for this super easy and yummy recipe!
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Greek Pasta Salad

Reviewed: Sep. 7, 2011
Ah! This is exactly what I was looking for - an easy, yummy meal for a really hot "dog day" of summer. I changed the recipe just a bit by omitting the cucumber and using Kalamata olives. I also added capers, marinated artichoke hearts (the marinade mixed with lemon can also be used as additional dressing), and sliced cooked chicken. I served this on a bed of chopped Romaine and Swiss Chard with the chicken and feta on top. Not only is this salad delish, it's very pretty. I'll certainly make this again.
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Spinach Tomato Tortellini

Reviewed: Jun. 8, 2011
This was so good that between my husband and myself there were no leftovers - oink! I made this despite the fact that I didn't have any spinach on hand. I used fresh tomatoes and tossed in some Kalamata olives for extra flavor. I made a roux and used half and half instead of milk and cream. I can't wait to make this again with spinach and some fresh basil.
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Slow-Cooked Chili

Reviewed: Jun. 5, 2011
This recipe seems like a good start as-written (too dry, though?), and it is easy to alter to suit your taste. I like a lot going on in my chili, and so I added the following: 1 bottle of beer, 1 large chipotle, cumin, oregano, 2 Tbsp tomato paste, lots more garlic, and some frozen corn at the end of cooking. I added a second can of tomato sauce, which may not have been necessary. I used only 1 large onion. I cooked it for 8 hours on low and served the chili with cheese, green onions, cilantro and sour cream on top. Would have included tortilla chips, but I caught the hubby finishing off the bag earlier that day - oops. Anyway, we ate seconds of the chili, and there is still plenty left to freeze. I usually reduce the number of stars when I alter a recipe so much but not this time because it is a good basic. I will make again with changes - yum!!
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Mexican Style Shredded Pork

Reviewed: Jun. 3, 2011
I wouldn't call this "amazing," but with some changes, it was good enough to make again. Normally, I don't cook pork tenderloin in the crockpot, but due to oven problems and a defrosted, 2lb tenderloin in my fridge, I decided to try this recipe. I dusted the tenderloin with salt and cumin and set it on top of a sliced onion and green bell pepper in the crockpot. I added chopped garlic on top of the tenderloin, along with chipotle salsa, lime juice, and a little water. I shredded the meat after 4 hours on low and added it back to the sauce. I served it with white rice, black beans and more salsa. Wish I'd had cilantro on hand to top it off with. It's hard to get a moist tenderloin in the crockpot, but this one turned out pretty well, and we liked the meal. The leftovers are also good. I'm giving this 3 stars because I altered the recipe and used plain rice. I'll probably make it again with the changes to the recipe.
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Cheese and Bacon Potato Rounds

Reviewed: Apr. 2, 2011
These were okay, but I wouldn't rave about them. The flavor wasn't outstanding, despite the fact that I added plenty of salt and pepper plus a little Tobasco. I also used a good sharp cheddar cheese. I also wouldn't call these a replacement for potato skins. If I wanted good skins I'd probably go and order them at a place where I know they make good bar food. Here at home I'd rather just make a baked potato and load it up with lots of trimmings.
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High Temperature Eye-of-Round Roast

Reviewed: Dec. 8, 2010
Success! My mom uses this method, and it makes a great roast. I had a 2.25 lb roast, which I smothered in a paste of salt, pepper, garlic granuals, and grapeseed oil. I cooked the roast for 16 minutes at 475, 35 minutes at 250, and then I turned the oven off for about 20 minutes. I turned the heat back on to 250 for about 10 minutes before pulling the roast out of the oven. I roasted the meat fat side up and let it rest before slicing it. Also, be sure to let the roast sit at room temp for at least 1/2 hour before you cook it, and preheat the oven well. Many thanks to those who mentioned the difference between gas and electric ovens as well as fancier, better insulated ovens - smart! My oven is gas and is a non-fancy apartment model (LOL). I have a very high quality roasting pan, which does retain heat, but 2 hours with the oven off would have left me with a cold roast. If you're making this, read the reviews and adjust your recipe accordingly. I served this sliced thin with au jus and a little mix of horseradish and sour cream for dipping. Yum!
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Chicken Zucchini Casserole

Reviewed: Sep. 7, 2010
My finace is on a special diet, and the ingredients here are okay for him, so I've made this twice recently. I double the recipe, and reduce the amount of butter to a few Tbsp. I use chicken broth and a little sherry for added moisture. The second time I made this, I sauteed mushrooms with the onion before adding them to the mix, and it was very good. I omit the carrot. I recommend chopping the zucchini (yellow squash is good, too) and chicken in large chunks so they retain some texture in the casserole. I also recommend using StoveTop stuffing for chicken. Chopped fresh parsley would also be a good addition. The leftovers reheat well the next day.
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Garlic Chicken

Reviewed: Feb. 24, 2010
I already had chicken marinated in lemon, garlic, and olive oil when I found this recipe, and so I skipped the olive oil step. I dipped the marinated chicken in Italian seasoned breadcrumbs. I added salt, lemon pepper and some additional Italian herbs to the breadcrumb mixture, too. At the recommendation of another reviewer, I added some cheese to the top of the chicken part way through cooking. My fiance gave it "two thumbs up" so I'll make this again.
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Triple Berry Crisp

Reviewed: Dec. 28, 2009
I didn't care for this. I used fresh berries, but the flavor just wasn't that great. The crust on the bottom was worthless, since it turned into a hardened puck on the bottom of the pan, and the topping on top of the berries didn't crisp enough with all that butter. I've made much better using other recipes in the past. I think I'll go back to apples!
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A Simply Perfect Roast Turkey

Reviewed: Dec. 27, 2009
Hurray! I finally made a good turkey. Thanks so much for this simple recipe. I used an 18 lb bird and followed this exactly with the exception of using chicken stock instead of turkey stock in the pan, and I used more butter for basting. I roasted the bird in a large, disposable aluminum pan. I just love the simplicity of this recipe and will make it again!
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G's Flank Steak Marinade

Reviewed: Nov. 2, 2009
Very good! I used this for a top round London broil and let it sit in the fridge for 2 days. I cooked the meat on my cast iron grill pan on the stove and it turned out really well. I used fresh ginger and dried onion flakes but other than that followed exactly. Thanks - I'll use this again!!
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Becky's Easy Cilantro Lime Rice

Reviewed: Nov. 2, 2009
Good! I had a recipe similar to this years ago and lost it, and I've been looking for a replacement ever since. This recipe is close. The flavor is really good. I would suggest adding about 2 tsp of cumin. I use green onions. Now I need to adjust this to make less, since you end up with a ton of rice, but the leftovers would be good in burritos! Thanks - I'm glad to have this back in my rotation!
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Autumn Spice Ham Steak

Reviewed: Oct. 28, 2009
We enjoyed this! I am not a fan of overly sweet dishes, and this had just a hint of sweetness that wasn't overpowering. I cooked ham & apples separately as recommended by others, and then put them together to finish cooking. I used a bit of grated nutmeg but otherwise followed the recipe. Will make again. Thanks!
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Easy Pork Roast

Reviewed: Oct. 18, 2009
This is good. I doubled the tomatoes, used 1.5 cups of red wine instead of beer and chopped the fresh rosemary and added it along with fresh thyme to the tomato mixture. I found the cooking time to be correct (4.3 lb roast), though I might have added a bit more liquid to the pan when I turned up the heat for the remaining hour. The meat and tomato and bean "ragout" were really yummy. The only complaint that I have is not with the recipe itself, but this is the first time that I've cooked this cut of pork, and I didn't realize how fatty it is. Pork fat is good stuff, but this dinner was very heavy. Also, clean up was not fun, but the recipe itself is good and worth a try if you like this cut of meat. Oh, and I don't think that rice is necessary as a side. Instead I'd suggest a green vegetable or salad.
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Erica's Delicious Slow Cooker Beef Roast

Reviewed: Oct. 13, 2009
I'm giving this 3 stars as a "base" recipe, but as written, I think the result would be too bland for my taste. As recommended by others, I added a bay leaf, 1.5 Tbsp worcestershire, and a dash of red wine to the gravy mixture. I also added an extra can of cream of mushroom soup and quite a lot of beef broth to cover the meat. I added quartered mushrooms toward to the gravy toward the end of cooking, but elected to cook carrots and mashed potatoes separately. I cooked a 2 3/4 lb roast for about 7.5 hours on low and it was just a little dry. I might make this again with changes, but it doesn't go in the "favorite" meal category.
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