ANNAMA Recipe Reviews (Pg. 1) - Allrecipes.com (143287)

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Garlic Parmesan Monkey Bread

Reviewed: Mar. 19, 2015
Had it for a week night, and it was quick and easy enough: our meal revolved around it, with some meat and cheese, so everyone was free to decide what to accompany it with. I prepared yhe dough with my bread machine, and I set the timer so to have it ready exactly when I was opening my door, coming from work. That means I only had to put the whole thing together, just whisking a couple of eggs and herbs, quick enough. I followed the recipe to a T, as I usually do the first time, just to be fair; I did wonder about oregano, as parsley didn't give any kick to it according to me. I probably increased the amount of parmesan, but I'm glad I did it, it was not overpowering at all. Next time I'm going to let it rise more, and also to use olive oil instead of butter, which only adds graesiness and can be omitted in my opinion. All in all, will do it again, the kids thought it was a kind of quiche with a hole in the middle...
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Cheesecake Lemon Bars

Reviewed: Mar. 17, 2015
great!! we loved it, it's so much more than the usual boring lemon bar!! I followed it to a T, had some lovely organic lemons so I felt safe using the zest. Next time I think even more grated zest will find its way in this fab recipe, which is perfect for spring and summer. The crust is delicious and the cheesecake filling is luscious: mine turned out as a sort of rich lemon curd, that's amazing! It was only for the family, so I didn't go to a lot of trouble to decorate it, but I believe that raspberries or strawberries on top would add a nice touch when you have company.
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Chocolate Caramel Brownies

Reviewed: Feb. 25, 2015
we loved it! delicious and addictive, also very easy. Only difficulty, the spreading of the superior layer. But we'll have it again
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White Chocolate Lemon Bars

Reviewed: Jan. 26, 2015
we are going to keep this, it's basically a lemon bar with something more, that makes it less "homey" and even good to serve when you have company. I followed the directions to a T, but for the sugar over the top (it was way too much). The chocolate didn't melt completely, but we liked it that way as well. Next time I'm goimg to double the lemon layer, and see what happens: I'm sure it will add tartness and character to the whole thing.
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Sugar Cream Pie II

Reviewed: Jan. 16, 2015
quite good and quite easy. If you dare and want to give it a "frenchified" go, you can add a bit more salt into the crust (provided you make it yourself and don't use a bought one): and - voilà - you'll have a "caramel au burre salè" tart:-) I happened to do that by chance and the result was quite amazing. But it's a great recipe anyway
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Easy Pie Crust

Reviewed: Jan. 16, 2015
I agree with other comments, there are better crusts out there. But I am going to keep this recipe as well, because of course they are not made with oil, and this is definitely a plus! moreover, it is not messy at all: if you really want to keep it to a minimum effort, you don't need a bowl and a rolling pin either. I mean to try it again, making the kitchen robot do all the work; I think it will be more "smooth" and perhaps less sandy and grainy... also, if you plan to use this for a sweet pie, be careful of the amount of salt (I happened to use it on my first try with a caramel filling, and it was fortunate, I declared that I had a "caramel au burre salè" French pie in mind from the beginning, but it was so untrue!
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Pineapple Upside-Down Cake VII

Reviewed: Jan. 16, 2015
My little daughter especially loved it, so into teh recipe box it has to go. I wasn't enthusiastic about this recipe; I agree with others that the butter and sugar paste is definitely too much and makes for an unhealthy cake (I decided to cut on the sugar as the pineapple was not fresh but canned and they put enough sugar to make the syruo as it is). The result was beautiful due to the pineapple rings and candied cherry that come up on top after i's baked, but I had the problem of the sogginess and also of the sugar/butter/pineapple juice boiling over and overflowing while baking. All in all it's good, but it is made of good things (I mean, butetr, sugar, pineapple...): how could it not be? so, less sugar and less butter, and definitely no fat of any kind into the batter could be the answer for us
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Irish Potato Casserole

Reviewed: Jan. 8, 2015
we are 4 and 2 people really couldn't eat it. On the contrary, my husband and daughter were not so negative and said it was different but good. I honestly prefer many other, more or less similar, recipes with potatoes, also not involving the shredding process, which is frankly not worth while in my opinion. All in all, I really don't think I'm going to repeat the experience, sorry!
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Traditional Style Vegan Shepherd's Pie

Reviewed: Jan. 7, 2015
good recipe, I made it vegetarian and not vegan, but it is real comfort food! I added some curry powder in the "meat" and it was a great stroke!!!
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Banket

Reviewed: Dec. 8, 2014
quite insanely delicious in my opinion. I had to imagine how to put it together, the instruction were not so clear, but it worked! The pastry is surprisingly flaky, everybody was raving about my puff pastry, I was strating to feel like a fraud. I didn't change a thing, didn't even dare to make slits to air it a bit while cooking, which maybe would have been better. One of the 4 snakes did open up, and made a little mess, but all in all it's definitely a keeper!!!
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Scottish Shortbread IV

Reviewed: Nov. 27, 2014
I have to try again: I mean, they were good, and my family was impressed all right, and I got compliments. But I (a big devourer of Walkers, and eager to have my own) found them somewhat lacking: is it the salt that's missing? was it the handling (by hand and so perhaps not evenly mixed)? the rest in the fridge, which honestly I didn't allow? don't know. So to be fair I'll give them another chance
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Danish Pastry Apple Bars

Reviewed: Oct. 20, 2014
I agree with other reviewers: the pastry dough is certainly good, it resembles puff pastry without the trouble and bother. It deserves to be exported from this recipe and used in other pie recipes and is the reason of my 5 stars rating. That said, the apple/sugar/cinnamon part is easy enough and always the same as in countless apple pie recipes.
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Parmesan Tomatoes

Reviewed: Aug. 27, 2014
very easy and very yummy! my family was impressed (my daughter said "are you making baked tomatoes for dinner??? why? we could have a salad!!" but then she gobbled them up!). I went easy with the mustard, because I didn't trust them to like it much, but even halving the quantity it was enough to give it a nice edge and personality. I also had no mozzarella and substituted it with soft provolone cheese.
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Pull-Apart Easter Blossom Bread

Reviewed: Apr. 23, 2014
oh my, this bread was the star of our Easter! I had company and got enthusiastic reviews and compliments galore. Didn't change a thing, the bread is moist, pretty and not difficult at all, but people wonders what a great baker you are... a word of advice, be sure to form the blossom on the baking sheet directly, otherwise you could have some problems moving it, and you most certainly will have to reshape it. Can't wait to try it with lemon curd instead, but Nutella should be great indeed too!
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Pull-Apart Hot Cross Buns

Reviewed: Apr. 23, 2014
better than 5 stars! absolutely easy, no fuss at all if you make the dough in the bread machine, and the kitchen is perfectly clean, you barely dust your hands. I even omitted the cardamom, and had no raisins, orange peel, no nothing! I only had some cinnnamon handy and put the powder into the pan. They disappeared so fast that I couldn't possibly verify if they keep well, and a bunch of picky eaters I bake for!! I already got requests for a second batch.
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Tart Lemon Triangles

Reviewed: Apr. 10, 2014
I'll keep this! next time I could cut a bit on the sugar in the filling, as we like it a bit tart. Also, this pie can accomodate more or less lemon juice and lemon zest according to your tastes. I didn't use the food processor and cut the butter pastrylike by hand and the whole preparation took really a small amount of time; I guess it would have been even more quick had I used the food processor
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Monkey Bread II

Reviewed: Mar. 27, 2014
wonderful recipe, cannot get enough stars for easyness, quickness, gooeyness... we had company for dinner and I set the bread machine timer to have it ready by the time I came home; 10 minutes to dip the little dough balls in butter/sugar mixture (yes, a trifle too much, you can cut the amount or drizzle it on the finished product before baking). I skipped the raisins and nuts, but made it pretty with candied cherries and popped it into the oven: ready in 20 minutes, just about the time to put the finishing touches to the dinner and serve it. Then it went on the table nicely warm; ok, there is the hot and messy sauce issue, so you need to be careful when you put it upside down, but all in all it was a smash!
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No Knead Beer Bread

Reviewed: Feb. 17, 2014
everything they've been saying about this bread is true: delicious, easy and no trouble at all!
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Cinnamon Pudding Cake

Reviewed: Feb. 3, 2014
it sounded weird, thinking it only has flour and sugar and water and sugar, plus some pieces of fruit thrown in... but I had faith, the other reviewers had been positive and so I went along: well, the result is very good, it's easy, quick, you cannot fail to have these ingredients, and it impressed everybody. I put the diced apple and dried cranberries both on the bottom and over the batter, used a 23x9 pan, and it came out perfect. It sure is good eaten warm, but we finished it off later without rewarming it and my little girl loved it! ty!!
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Sourdough Drop Biscuits

Reviewed: Jan. 6, 2014
it's a quick, easy and smart way to use your surplus starter to make scones: nothing to write home about, but interesting and unbelievably friendly. In a few minutes and with 3 basic ingredients you make something that a lot of people wouldn't dream to be able to produce... I added sugar and dried cranberries and no baking powder or soda, as my starter is quite powerful
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