ZeeAnne Recipe Reviews (Pg. 1) - Allrecipes.com (16269475)

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Foolproof Rib Roast

Reviewed: Dec. 26, 2013
I did everything wrong and my 10 lb $100 roast still turned out OK. I cooked it at 375 for 1 hour 30 minutes. The internal temp of the meat (left at room temp for 5 hours) was 44 degrees upon starting. After one hour at 375 it was about 88 degrees internally, so I left the oven on longer -- 30 minutes. Then the internal temp was 95. I was concerned. I taped the door shut, turned off the oven and let it sit just under 2 hours. I turned it back on to 375 and it cooked for about 45 minutes. Probe beeper went off at 135 degrees and I took it out. It sat for nearly 1 hour. The inside was still nice and pink but the probe showed that it had climbed to 150 during that one hour. My misstep here was NOT taking it out at 125 degrees. I think that the larger the roast, the more cooking that may occur while sitting. Don't worry though -- my guests gushed about how delicious it was. As I said, it still had some pink (medium) pieces towards the middle, lucky for me, no one wanted rare or even med rare. A keeper recipe for sure! You don't spend that kind of money and mess things up! Highly recommend the temp probe with the external unit showing the meat temp. It would be impossible to see the meat temperature without opening the door with a standard meat thermometer.
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Chicken and Lentils

Reviewed: Aug. 28, 2013
Okay, sorry I just threw a lot of extra stuff from my kitchen in this. First tho, let me suggest you put the lentils on to cook with the chicken broth first, before you do anything else. That way they are softened in plenty of time. After browning the chicken breasts I threw them in a 350 oven while I prepared the rest if the recipe. It takes time to chop a large onion and a few carrots and garlic! It took almost 10 minutes to soften the onions. Instead of tomato sauce i used 2 cups of fresh chopped tomatoes. I had some boiled potatoes on hand so I diced them and added them too. I even had corn on the cob in the fridge, so, yes, I shucked them and tossed that in too. After adding the lemon juice, I also added some fesh chopped cilantro. Yum! To serve, I cubed the chicken pieces, set them in the center of a good-sized bowl and put slices of fresh avocado on top. Then I put a dollop of sour cream on that. Lastly I sprinkled chopped boiled egg on top. Tis is like a soup recipe from Columbia that one of our exchange students shared with us except theirs had no lentils. Anyway, it was a delicious, filling, fresh-tasting meal!
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Heather's Cilantro, Black Bean, and Corn Salsa

Reviewed: Jul. 28, 2013
Wow - had no black beans on hand -- made it with white navy beans (canned and rinsed) and it was delicious -- world class. Didn't add the garlic either. Used alot of fresh cilantro -- a key ingredient in my opinion. Also, avocado added so much flavor. Try it!
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White Cake with Chocolate Ganache Frosting

Reviewed: Jul. 5, 2013
Easy to make a rich cake with a decadent chocolate frosting from things in the cupboard. You can use regular milk instead of half and half in the cake but I recommend the half & half for the frosting. The nice thing about the frosting is that it is not a greasy buttercream version with chocolate.
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Classic Spanish Sangria

Reviewed: May 15, 2013
Very festive -- made for a small potluck dinner at my house. Ideal for a spring or summer event - so refreshing! Of course I modified it based on what I had on hand -- I added some sprite and club soda (almost an entire 2 litre bottle's worth) to make a larger amount -- the sugar is necessary at that point. Also added some apricot brandy (about 1/2 cup). I had some leftover limeade made up as well so I added that (about 2 cups -- note: this was NOT substitued for the OJ -- that was added as well.) Guests raved about it and said they wanted the recipe. It did look pretty with the citrus fruit slices in a large glass pitcher.
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Beef Pot Roast

Reviewed: Sep. 27, 2012
Excellent AND simple. The first time I made this I (accidently) didn't cover the pan....it was a little overcooked but still very good. It tasted even better the second day. I think it's hard to mess up chuck roast but I like mine done by this method better than the crockpot. Crock timing can be vague and I always think it has a dry quality to it, even cooked on LOW. The precise timing of this is easier for me. Thank you Teresa for a great go-to recipe. AMH
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Easy Pie Crust

Reviewed: Jan. 27, 2011
Wow, it was easy for sure, and I even made two batches of it but gosh it was really grainy/sandy in texture. There was a bit of an oily taste as mentioned by other reviewers -- I made one batch with veg oil and one with olive oil -- the olive was probably the least successful in terms of taste. This is a fine recipe when you're in a pinch but when I have the luxury of time and a special recipe, I would go for a real crust. That said, my husband and son didn't mind it at all for my homemade pot pies. (For the tops, I pressed the dough into rounds on WAXED PAPER and then picked it up and turned it onto the pie - very easy.)
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Lebanese-Style Red Lentil Soup

Reviewed: Dec. 14, 2010
Wow - surprisingly good -- like split pea but lighter and no need for the ham fat. I didn't follow the recipe exactly -- I cooked the lentils in chicken broth -- I think a 30 minute simmer is too long -- then sauteed onion, carrot & celery in plenty of olive oil. Added the cumin (twice as much), some salt & pepper to the mix, then lastly added the garlic to saute. Threw all of that in the lentils and added lemon juice from a jar. Yummy!
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Sausage Macaroni Bake

Reviewed: Oct. 27, 2010
Hey I had 3 boxes of Kraft Macaroni and Cheese on hand so I started with that. I cooked up a pound of italian sausage with the onions, peppers and some fresh banana peppers my hubby grew. I boiled the noodles from the 3 packs. I made 2 of the cheese sauce packets as directed (maybe you could use all three -- it seemed like "too much" with the other ingredients), then added the parmesan, and about 1 1/2 cups Ragu (super-lazy cook what's in the cupboard tonight). I mixed it all together and topped it with globs of fresh mozzarella here and there. Over that I put buttered breadcrumbs with some more parmesan, and cooked it about 35 minutes. No seasonings -- it was a nice comfort meal!
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