Annie Recipe Reviews (Pg. 1) - (16308300)

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Sherry Braised Beef Short Ribs

Reviewed: Oct. 21, 2014
Absolutely delicious! This is a wonderful dish to make on a cold day; it warms up the kitchen and makes the house smell wonderful. I've made it several times, and the recipe is terrific as is. I have also made it with the following adjustments, and it is equally good: Step 3: I omit the salt. Step 5: Since there is quite a bit of fat from the bacon and the browning of the ribs, I remove a good deal of it before I add the onions. Step 7: Sometimes I substitute red wine for the sherry. It gives a different flavor, but it is very, very good. Step 8: I cook mine for three hours. Two hours just wasn't enough.
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2 users found this review helpful

Oven Fried Parmesan Chicken

Reviewed: May 14, 2014
If you're searching for a terrific oven-fried chicken recipe, look no further. It's incredibly simple and it is delicious. Other than brushing the butter on rather than dipping the chicken pieces, there is no tweaking necessary! I have made this many times and I've had to start making a larger quantity because it gets inhaled. I have found that I can cut the bread crumb mixture in half and have plenty. Variations I use from time to time: I sometimes use boneless breasts. When I do this, I add a thin layer of mayonnaise before brushing the butter on. This makes it a lot moister, but you can't taste the mayo. If using boneless, cut the cooking time to about 40 minutes. And sometimes I add a little cayenne for some heat.
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Slow Cooker Beef Vegetable Soup

Reviewed: Jan. 28, 2013
Five stars because it is so simple to make but still delicious. This should be a winter staple of every busy parent! The recipe is good as stated but can easily be improved if you have a little time by doing the following: Brown the beef before adding to your slow cooker (I used 1.5 lbs. of beef). Substitute a can of Veg-All for the can of carrots. Add a can of beef broth. Saute a medium sliced onion and a clove of minced garlic and add it to the soup about an hour before it is done. Excellent served with cornbread or a crusty baguette and butter. So yummy but delightfully simple! Freezes well, too!
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Grilled Fish Steaks

Reviewed: Apr. 10, 2012
Delicious, and deliciously simple. I upped the olive oil a bit because I was making three fish steaks instead of two. I also cut the salt in half because a whole teaspoon seemed like a lot. Mine ended up marinating for two hours. This was a huge hit with my family and is definitely a keeper.
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1 user found this review helpful

Happy Roast Chicken

Reviewed: Feb. 14, 2012
This recipe gets 5 stars because it is so darn easy yet it tastes delicious. Plus the name is cute. AND it makes the kitchen smell delish while it is cooking! If you like tweaking, though this recipe doesn't really need tweaking except for a little more butter under the skin, read on. After you wash the bird, dry it THOROUGHLY, including the cavity, and season the cavity with salt (or maybe garlic salt) and pepper. If you do not dry the bird well it will not brown as nicely as it should. Consider adding any or all of the following to the cavity: quartered onion, celery, chopped apple and some fresh thyme sprigs. You can also put some thyme sprigs or some dried chopped thyme under the skin. I added some fresh parsley sprigs and a quartered onion to the wine in the pan. And, I put more butter under the skin than the recipe called for. Cooking times will vary depending on the size of your bird. I suggest taking it out before it is completely done as it will continue to cook while it rests. About the only thing that will ruin this fabulous recipe is overcooking it and ending up with a dry bird. Kudos to Chocolate for a fab recipe! It's a keeper.
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20 users found this review helpful

Tangy Slow Cooker Pork Roast

Reviewed: Dec. 22, 2011
When I need to tweak a recipe as much as I needed to tweak this one, then it is no longer really the same recipe. If made as is it is edible, but certainly not special.
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Feta and Bacon Stuffed Chicken with Onion Mashed Potatoes

Reviewed: May 29, 2011
Having just read multiple reviews of this dish I will start by saying that yes, there are a number of ways the fat content can be reduced. However, I will review the dish based on the provided recipe. First of all, the top three things about this dish: the taste is quite flavorful, the presentation can be quite elegant, and there are several steps that can be done ahead. Those three things mean this dish lends itself very well to dinner party fare. On preparation: With respect to the chicken, you can do everything up to placing it in the oven in advance. I used quite a bit more oregano (probably 1 tbsp.) as I just wasn't getting enough flavor from the 1/8 tbsp. prescribed in the recipe. I also upped the pepper quite a bit. (Probably 1/2 - 3/4 tbsp.) I used panko instead of traditional bread crumbs and it browned BEAUTIFULLY! When purchasing your chicken, look for larger breasts as they are easier to stuff and you can get a lot more of the yummy filling in them. And trust me, the filling is VERY yummy. Because the breasts I purchased were smaller, I had leftover filling. I decided to add it to the mashed potatoes and it was delightful. I sauteed the onion and added three cloves of minced garlic. I mixed that with the leftover filling I had, the butter and sour cream and let it all sit until the potatoes were done, then mashed it into the onion/feta mixture. I served the chicken/mashed potatoes with fresh spinach and my whole family raved about the meal. (Kids included!!)
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165 users found this review helpful

Double Tomato Bruschetta

Reviewed: Dec. 29, 2010
This will be a staple appetizer for me from now on. The flavor is divine. It is so delicious yet astoundingly simple to make. The best part is you can make the tomato mixture ahead of time and refrigerate until you need it. Then, when your guests arrive, just put it on the bread, pop it in the oven and voila! It just doesn't get any better than this!
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4 users found this review helpful

Quick and Easy Sicilian Meatloaf

Reviewed: Dec. 6, 2010
Whoa! This was super rich. I could not abide the combination of beef and ham flavors. I didn't even finish eating it, and that is unusual for me. Finally, I doubled the topping sauce because the original amount seemed a bit paltry.
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10 users found this review helpful

Chicken Cordon Bleu II

Reviewed: Sep. 4, 2010
For a simple recipe, this is really tops in terms of taste. My family loved it. I made a few modifications though: I subbed some olive oil for some of the butter, I added two cloves of minced garlic when I added the bouillon, and I used about a cup of white wine because I knew this sauce would be delicious and that we would want more of it. The leftover sauce is really fabulous over pasta the next day for a quick and easy lunch. This is definitely a keeper!
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6 users found this review helpful

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