Ann Recipe Reviews (Pg. 1) - Allrecipes.com (13750982)

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Ukrainian Red Borscht Soup

Reviewed: Jun. 29, 2012
I had never made borscht before so I followed this recipe almost exactly as written and it was delicious! Definitely involves a lot of chopping, slicing and peeling but it was well worth it and generally a pretty easy recipe. Will definitely make again! For those interested, here are the very minor changes I made: didn't use the sausage or any meat for that matter (still delicious and very filling); added a little more water than it called for, probably close to 1.5 cups by the end; added some salt and pepper while it was simmering before the onions and tomato paste went in; I mashed the vegetables slightly at the end to thicken it/break down some of the vegetables because I prefer a thicker soup overall rather than a thin broth with chunks of vegetable. I think this recipe would probably be just as good without these changes, they were just a matter of personal taste/habit for me.
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Baba Ghanoush

Reviewed: Oct. 25, 2011
Delicious, followed the recipe as written and it turned out great. Will definitely make again!
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Photo by Ann

Burger or Hot Dog Buns

Reviewed: Jun. 1, 2010
Made this exactly as written and they turned out beautifully. Will definitely make again!
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Photo by Ann

Focaccia Bread

Reviewed: Mar. 17, 2010
I was wary because I'd only made focaccia once before several years ago and it turned out really dry. However, that was back when I first started making bread and really had no clue what I was doing so I went for it, hoped for the best, and was pretty pleased with the results. I agree with others, there's no need to proof yeast unless you aren't confident in it still being active, I had just bought mine that day so there was no need and I had no issues with rising. Anyone with new yeast who has issues with rise should keep in mind that adding liquid that's either too hot or too cold will lead to decreased rising. I ALWAYS checking the temperature of my liquid with a thermometer before adding to the yeast, usually between 110F and 130F depending on the type of yeast. Also, consider letting it rise a little before putting in the oven after punching down if you want it a little less dense. I substituted milk for the water (again, worried about dryness) and didn't have mozzarella so I just used extra parmasean. Also sprinkled rosemary, italian seasoning mix, and a tiny bit of sea salt on top. It was absolutely delicious and it seems you could add or subtract toppings and spices per your own taste. I will definitely make again, trying different variations. I did find that I had to add a little extra flour (a few tablespoons) after adding the liquid to make the dough a little less sticky. I'd say aim for a consistency like pizza dough, not regular loaf bread, and you'll be fine.
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Slow Cooker Chicken Taco Soup

Reviewed: Feb. 26, 2010
I love recipes like this because you can add and subtract to suit your own tastes. I took the advice of others and used chicken stock in place of beer. I also put the chicken in while still frozen and let it cook over night and they basically fell apart on their own. Will definitely make again!
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Simple White Cake

Reviewed: Feb. 24, 2010
Not sure if I did something wrong. Cake has decent flavor but ended up denser than I wanted. I had to add extra milk as many people mentioned, the batter consistency was closer to cookie dough before that. Not a terrible recipe but not the one for me.
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Beef or Chicken Marinade

Reviewed: Feb. 24, 2010
Made this with chicken that was then broiled and it was ok, not great. I think it's probably much better paired with beef. Will try again with beef, won't be making it for chicken again.
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Emily's Famous Hash Browns

Reviewed: Feb. 11, 2010
Really good recipe. I took another reviewer's idea and put the shredded potatoes in boiling water for a few minutes (no more than 2 or 3 probably) and then drained them and squeezed as much water out as possible. I also added salt, pepper, garlic powder, and paprika to the mix before frying and fried them in just a little bit of olive oil. Next time I'll probably just use cooking spray to fry but I found this to be a great basic recipe that allows for the cook to add as they want to make the recipe their own. Will definitely make again.
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Photo by Ann

Spinach Quiche

Reviewed: Jan. 28, 2010
I took the author's advice of adding and subtracting to my taste and found this to be a really great base recipe. I used olive oil in place of butter to saute the onion and garlic. I also added an extra clove of garlic because I'm addicted to the stuff. Instead of canned mushrooms, I opted to buy fresh, chop them finely and saute them. I pretty much eyeballed the cheese and added a few good shakes of hot sauce along with the pepper in the eggs. Put it all in a very simple crust recipe I'd found online and it was fantastic! I also realized as I was starting to fill up the pie crust that I didn't have enough room for 4 eggs and milk but that's my fault because I was using a tart dish that's probably only 8 inches. I made do with 3 eggs and 3/4 cup of milk and I didn't feel like it ended up being too dense so if your space is limited, don't worry too much about decreasing liquid.
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Curried Honey Mustard Chicken

Reviewed: Jan. 25, 2010
I have to admit that I forgot to print off the recipe and therefore didn't have access to it while I was making this. I remembered the ingredients but just eyeballed the amounts and it was delicious! I probably ended up with more curry than the recipe called for but that was perfectly fine with me. I'd recommend that others do the same in terms of not necessarily following the amounts exactly, just go with what you know will appeal to you. A delicious combination of ingredients!
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Sweet Potato Pie I

Reviewed: Dec. 9, 2009
I was completely out of it and put my oven on a higher temperature than it should have been so the pie turned out a little darker and less fluffy than it should have been but it was still absolutely delicious. Will definitely use this recipe again, will also be sure to double check the oven temp next time!
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Honey Baked Chicken II

Reviewed: Nov. 24, 2009
Very delicious, will make again.
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Rosemary Ranch Chicken Kabobs

Reviewed: Nov. 10, 2009
Delicious! I didn't have lemon juice so I left it out and I don't think the recipe suffered for lack of it. Paired this with some couscous and green beans and it was hit! Definitely a keep for me!
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Corn Fritters

Reviewed: Nov. 9, 2009
Delicious! I made some tonight with corn I canned a few months ago and had with chili, they were great! I chose to pan fry instead of deep frying just because I didn't want to use all my oil. Also added some garlic powder to give it some extra flavor. We ended up putting some homemade green salsa and sour cream on top and couldn't get enough of them! Also very delicious by themselves, great basic recipe that you can use to put your own touches, next time I may try adding some cumin and cayenne since I enjoy things more savory than sweet. Also used 1 tbsp of honey in place of sugar, my personal taste.
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Classic Butter Cookies I

Reviewed: Nov. 9, 2009
Pretty standard recipe, easy to adapt to your needs.
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Pumpkin Gingerbread

Reviewed: Jun. 9, 2009
I made mini loaves of this and gave away for the holidays and people LOVED it. Will definitely be making it again this year!
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Photo by Ann

Light Wheat Rolls

Reviewed: Dec. 3, 2008
Great basic recipe! I substituted honey for the sugar, olive oil for the butter and tied into knots. I also decreased the salt to 1/2 tsp which caused my dough to rise even more and made over 30 rolls! Fairly easy recipe and my family LOVED them! Will definitely make again.
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Photo by Ann

Honey Wheat Bread I

Reviewed: Sep. 13, 2008
Great recipe! I made some slight changes. More honey, overall as well as honey instead of sugar in the yeast proofing. As recommended by someone else, I used powdered milk reconstituted instead of evaporated milk. Also only used a pinch of salt since I'm not a huge fan of it. I found that I had to add more flour than the recipe called for and the time for rising was a bit longer than stated. I wanted to let it rise in the pans before baking for about 30 minutes longer but ran out of time since I had a dinner date. Still, it's a great recipe and a fun bread to make. Will DEFINITELY be using this one again!
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Photo by Ann

Light Oat Bread

Reviewed: Aug. 14, 2008
Really easy for a beginner like me. Don't own a bread machine so I made it by hand and it turned out wonderful! Next time I'll probably use a little less salt (personal preference) but it's definitely my favorite recipe for bread so far!
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