d.anna. Recipe Reviews (Pg. 1) - Allrecipes.com (1635657)

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Tomato Pie I

Reviewed: Aug. 14, 2013
This was a hit! I followed recommendations for salting/draining tomatoes for one hour and patting dry, pre-baking the crust, and sprinkling cheese on the bottom right after you take it out (before any filling is added). Mine was not watery, perfect moistness.. delish! I am anxious to try this again, and may take more of a margherita/bruschetta approach with just tomatoes, basil, mozzarella (instead of cheddar) and garlic.. mouth is watering just thinking about it. A great recipe for sure!
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2 users found this review helpful
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Hearty Breakfast Cookies

Reviewed: Oct. 25, 2012
This is a great recipe! I didn't have raisins, but I had currants (I know.. crazy, right?), and then because I am a chocolate addict, I added a small handful of mini-chocolate chips. I did not change anything else. A-MA-ZING.
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5 users found this review helpful

Bread Machine Honey-Oat-Wheat Bread

Reviewed: Sep. 24, 2012
This is a fantastic bread! I made a few changes based on my personal preference and what I had available in my pantry. My changes do not reflect the quality of the recipe, however. So here they are: I reduced the sugar to 1 Tbsp, reduced the white flour to 2 cups and increased the wheat flour to 2 cups. I used half water and half milk to proof the yeast in, as I did not have any powdered milk in my pantry. This does make a huge overflowing loaf in a 9 x 5 pan, so I will use 2/ 9x5 pans next time. This is the best homemade bread!
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6 users found this review helpful

Dutch Babies II

Reviewed: Jan. 19, 2012
This recipe is NOT complicated.. Use the iron pan, it's worth it. Follow the directions, and they turn out perfect. Just remember, if you are increasing the recipe, the butter does not need to be increased as it's just for keeping your Dutch Babies from sticking to the pan.
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4 users found this review helpful

Oven Scrambled Eggs

Reviewed: Jan. 16, 2012
Fantastic recipe! Only change is to bake @ 375F, and then they are done in appx 20 mins.
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3 users found this review helpful

Chocolate Toffee Crunch Bars

Reviewed: Jan. 23, 2011
These are excellent and easy! I made these on a baking sheet with a rim around the edges (basically a jelly roll pan), and it was perfect. They are very crumbly, but I think that's how they are supposed to be. Very much resembled almond roca in taste, although I used pecans in ours.
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12 users found this review helpful

Heavenly Angel Food Cake

Reviewed: Apr. 19, 2010
This was awesome. I almost always tweak a recipe, and I can honestly say I didn't change ANYTHING. I will be making this again.. soon.
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0 users found this review helpful

Crab Rangoon

Reviewed: Feb. 5, 2010
I've made this recipe (or a variant) nearly half a dozen times for house parties, and every time I make it I tweak it a little bit because the flavor isn't quite there. This time I think I've nailed it: I add about 3T of mayo to increase the creamy consistency, substitute sweet onion for green, reduce worcestershire to about 1/2t and increase soy to about 1t. I also add 1/2t of lemon juice, 2T of grated parmesan, and 1/2t of white sugar. I grease a muffin pan and add the mixture to the center of the wonton wrapper. I then fold up all four corners to the center and pinch off, then place in the muffin tins and bake as directed. It looks a little different, as you can see the filling inside of the openings of the wonton "cups", but that means it can hold more dipping sauce (sweet & sour)! I suppose with all these changes I should just submit a new recipe, but so far this has been the best base for crab rangoon.
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336 users found this review helpful

Double Tomato Bruschetta

Reviewed: Jan. 30, 2010
Didn't change any of the ingredients, and this was awesome! The only thing I did any different was slice the mozzarella instead of using grated. DELICIOUS!
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0 users found this review helpful

Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Jan. 8, 2009
an excellent oatmeal cookie recipe! one tip that i have found to be true after having more batches of cookies than i care to admit to having "spread" or get very flat and crispy: when it says to use "softened butter," make sure it really is softened. i take two sticks of butter from the refrigerator and microwave them for 30 seconds.. this way they are *just starting* to melt. and then there are no problems with the cookies spreading. if your butter is too cold, it melts when you bake the cookie, thus you have cookies that "spread," or come out flat and crispy. note: the only change i had to make is to bake at 350° instead of 325°.
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5 users found this review helpful

Easy Lemon Cookies

Reviewed: Nov. 16, 2008
This recipe is awesome, and I didn't change much. All I did differently was dust the cookies with powdered sugar after baking them, rather than rolling them in powdered sugar before baking. My whole family loved it, plus my ladies group that I shared them with.. good stuff!
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2 users found this review helpful

Amish Sugar Cookies

Reviewed: Dec. 18, 2007
These are so light and crisp, and melt in your mouth.. my friends and family loved them!
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1 user found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Nov. 10, 2007
I served this at a baby shower, and it was a hit with all the ladies! The best pumpkin bread by far, and I didn't change a thing with the recipe!
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1 user found this review helpful

Hot Fruit Salad

Reviewed: Dec. 18, 2006
This is a fabulous side for a holiday ham dinner. The first year we made it was a hit with the entire family, and it has become a tradition in our home.
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4 users found this review helpful

 
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