annabanana Recipe Reviews (Pg. 1) - Allrecipes.com (13841077)

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Sweet and Sour Chicken I

Reviewed: Apr. 27, 2013
the flavour of the batter and the sauce was very good but I added about 2 tbsp of vinegar to the batter to make it lighter. I also thought the batter was too thick and would make the batter to chicken ratio too high so i added an extra 1/2 cup water to thin it out a bit. I also used Chinese rice vinegar in the sweet and sour sauce. If you use Chinese white rice vinegar, it will not be as tart. Chinese white vinegar, found in most grocery stores in the Asian aisle, is less acidic and milder in flavour. This will be my go-to recipe for s and s chicken/pork. *you can use 1/4 cup ketchup instead of food colouring*
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2 users found this review helpful

Perfect Apple Pie

Reviewed: Jan. 6, 2013
I've always been pretty reluctant in making anything but apple crisps in store baked pie shells. I finally worked up the courage to try a full apple pie from scratch. Well, this IS the PERFECT apple pie! Crust was tender and flaky and filling was the perfect balance of tartness and sweetness. I used galas and cortland apples. Mmmmmm mmmmmm gooood to the last bite!
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0 users found this review helpful

Classic Fish and Chips

Reviewed: Jan. 6, 2013
Lost my original recipe but this looked pretty close so I gave it a shot and the family loved it every bit of it just as is. Batter on fish is a thin, light crispy coating. Next time i might go half on the salt though. And the fries were yummy even without the sugar that i usually add into the water. However, when I was frying the fish, the batter was coming away from the fish on some of the pieces. Did anyone have the same problem? I didn't let the batter rest for 20 minutes before dipping since I was rushed for time. Could this be the problem?
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Megan's Granola

Reviewed: Jun. 13, 2012
I use this as a basic recipe, and sub the wheat products (to make it gluten free) with ground flax, hemp hearts, etc. to make up the dry ingredients. I've made this several times already, each time with different nuts and grains. I have five kids and a hubby who all LOVE it as a cereal and as a topping on their yogurt. I don't spray the pan and never have any problems with it sticking to the pans at all.
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Sopapilla Cheesecake Dessert

Reviewed: Feb. 26, 2012
This was SO good served either warm where the cream cheese is smooth and creamy or chilled where it tastes more like a traditional cheesecake. To-die-for deliciousness all in a quick, easy dessert. What's not to like in the list of ingredients? The only thing I did differently is use pecans on top instead of sliced almonds. Yummy for my tummy but not for my hips!
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1 user found this review helpful

French Fried Potatoes

Reviewed: Feb. 20, 2012
This is my go to recipe for homemade french fries. I usually soak in sugar water for at least 1/2 an hour or overnight in refrigerator (water should be clear) and then drain and absorb as much of the water on a reusable drying mat and allow to dry as much as possible. I keep one just for these fries. Always do a long fry (about 6-10 minutes depending on how thick your potatoes are cut- we prefer large wedges) and then just before you're ready to serve, refry till golden brown, about 2 minutes. not sure if it matters whether you do long or short fry first, but the long fry first makes most sense if you're doing fish AND chips. I've done both with great results. Prefrying the potatoes ahead of time helps speed up dinner time. Perfect and delicious every time! I cook for 5 hungry kids so anything I can do ahead helps. To save paper towel, line a large platter with folded newspaper under a of couple of pieces of paper towel. Also, a large cast iron pot for frying is best. You can sustain the temperature of the oil better and fry larger and fewer batches. For those wondering what to do with the leftover oil, let it cool, strain or pour into a covered container and store in the fridge for your next time you need to deep fry something. I find reused oil actually makes the food taste better and it browns the food better as well. I add fresh oil to top up because you will lose some each time you fry and you have to get rid of the brown bits which causes the oil to go rancid.
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11 users found this review helpful

Cream Cheese Pound Cake I

Reviewed: Feb. 11, 2012
Perfect pound cake. The texture and density was what a pound cake should be. I made exactly as the recipe but I thought the almond extract was a bit too strong. Next time I will try it without. I baked it for 1-1/4 hr and the top was a bit wet still. I'm not sure if it's because I used a Stoneware bundt which may have needed an extra 5-10 minutes.
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2 users found this review helpful

Easy Guacamole

Reviewed: Apr. 12, 2011
excellent! and SOOO easy!
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8 users found this review helpful

Cabbage Rolls II

Reviewed: Apr. 12, 2011
I followed the recipe ingredients exactly except I quadrupled the sauce (28 oz) using diced tomatoes. I also baked for 1.5 hours at 350 F. These are the best cabbage rolls I've ever had! Even the kids enjoyed them!
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3 users found this review helpful

Chinese Restaurant Almond Cookies

Reviewed: Jan. 23, 2011
I was looking for a recipe that Chinese restaurants served (freshly made, not from a box or package) and this is it with a bit of tweaking. Mine looked nothing like the picture, of the submitter. The dough was too crumbly and the egg and triple almond extract did nothing much to bind the cornmeal-like dry ingredients. I also added an extra 1/2 cup sugar so perhaps this is the reason why it was so dry. I used Crisco instead of lard and I had doubts at first as someone else stated. I added more shortening to make the dough a little more dough-like. Then used a medium ice cream scoop to drop level fulls to the cookie sheet, then using my hands to flatten. I omitted the almond as it is just for looks and did a egg-wash. I baked for 20 minutes until lightly browned and they are the perfect texture and the taste, MMGOOD!
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4 users found this review helpful

Nauvoo Gingerbread Cookies

Reviewed: Nov. 28, 2010
I've been making this recipe as is for the last 4 years and LOVE the way it rolls out perfectly every time! The cookies are delicious and mild flavored, perfect for little ones and for decorating. I am just about to start my holiday baking and again, am making houses and cutouts with this recipe. Now I just wish I could find the perfect icing that get dry enough that it doesn't smear and just harden enough that it won't crack a tooth!
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7 users found this review helpful

Apple Pie

Reviewed: Oct. 24, 2010
Perfect the way it is...
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2 users found this review helpful

Rick's Special Buttercream Frosting

Reviewed: Sep. 17, 2010
Yummmm! Made as per recipe. It was more than enough to generously ice 48 cupcakes. A smooth, soft consistency, easy to pipe and held its shape well. Next time I will make trying 1/2 unsalted butter and 1/2 shortening to see if it gives it even more flavor.
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3 users found this review helpful

Sweet and Gooey Chicken Wings

Reviewed: Sep. 9, 2010
I omitted the oil as I think chicken wings have enough fat in them, Used fresh minced garlic, doubled the recipe and cooked them on the BBQ. Could use a bit more brown sugar.
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5 users found this review helpful

Succulent Roast Chicken

Reviewed: Aug. 12, 2010
This has become one of our family's favorite recipe. Tender and juicy on the inside crisp and flavourful on the outside. Although the grade of the meat does factor into the juicy and tenderness of the meat. I always use fresh, airchilled chicken. I do add salt and to taste otherwise everything else as per listed. Perfect!
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8 users found this review helpful

Whipping Cream Pound Cake

Reviewed: Aug. 12, 2010
This is very simple and easy recipe. The batter was light and fluffy. With no leavening, I was wondering how it would turn out. I made one in a stainless steel Binet pan and one in a stone bundt pan. Both looked and smelled wonderful. I baked for one hour. I removed one after 10 minutes and the other I left in but the result was the same. I took the two cakes to a party for my guinea pigs to try and they all loved it. Someone else commented that it was a bit eggy as well. As for myself, I thought it was too eggy, dry and dense. I give it a 4*based on my friends' opinion, not necessarily what I would rate it at.
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4 users found this review helpful

Beer Batter Fish Made Great

Reviewed: May 22, 2010
The batter flavour and consistency was fantastic however, it was way too salty. simple and quick to make, I doubled the batch and made as per recipe. I used the batter to make flavourful onion rings (3 large onions) and with 1/4 of the batter left, I added a can of beer, a cup of flour and 1 egg. The fish I found was still a bit too salty for my liking. All this to say, as another reviewer would do, I would do a plain unflavoured batter for my fish and use the flavoured batter for onion rings.
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4 users found this review helpful

Guacamole

Reviewed: Apr. 29, 2010
I omitted the cilantro because I didn't have any on hand, and used 1/2 tsp of kosher salt and this was SUPER DELISH!! We didn't even refrigerate before gobbling up the whole thing.
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2 users found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Nov. 9, 2009
These were fantastic and as everyone says, the easiest sugar cookie dough to work with. I chilled before rolling and didn't have any problems with sticky dough. This was the quickest sugar cookie recipe and the most delicious as well. I used it for the year end party and also in lieu of a birthday cake and everyone was impressed! This'll definitely be my one and only rolled cookie dough recipe forever! Why mess with perfection??
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2 users found this review helpful

Creamy Rice Pudding

Reviewed: Aug. 4, 2009
Very good! I used Uncle Ben's converted rice (cooked as per directions), skim milk, omitted the raisins and thought the sweetness was perfect. Thought it was a little on the dense side, so next time I will put less 1/2 cup of cooked rice if using Uncle Ben's again, in case this was the cause of it. Apart from my preference of a more liquidy rice pudding, it was perfect in taste and very easy to make.
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2 users found this review helpful

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