Anne Marie Sweden Recipe Reviews (Pg. 1) - (18017736)

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Anne Marie Sweden



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Real Southern Cornbread

Reviewed: Feb. 28, 2007
This makes ok cornbread but it's not a traditional Southern recipe which never uses flour. Additionally, Southern cornbread uses bacon grease (or vegetable oil) and not butter. Also, if you use self-rising cornbread you will not need all of that baking soda. Last of all, there seemed to be too much buttermilk.
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144 users found this review helpful

Grandma's Hash Browns

Reviewed: Apr. 3, 2007
A great hash brown recipe! This is is how I cook mine "Southern style." I cook my hash browns in bacon grease, not butter. This gives extra flavor and makes them less likely to burn. And I use only cast iron cookware. That makes them cook evenly.
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140 users found this review helpful

Sorta Salisbury Steak

Reviewed: Jan. 4, 2007
Cube steaks are tough and very bland so they need lots of "doctoring." This recipe adequately tenderizes the steaks, but contributes hardly any flavor. The only seasoning is a bit of Worchestershire. Even after adding salt and pepper, my family found the meat and gravy to be ho hum. Another problem with this recipe is the gravy prep. When making gravy properly you blend flour with fat and get a smooth paste before adding liquid. This recipe has you add flour to the fat AND broth so the flour immediately clumps up. The solution would be to retain your pan drippings when you brown the meat, add flour to those drippings and then add broth last.
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80 users found this review helpful

Cajun Compromise Catfish

Reviewed: Feb. 28, 2007
Excellent recipe for spicy, crispy catfish! I used my Lodge cast iron skillet and melted Crisco for the oil (a traditional choice in Mississippi) until I had about 1 inch. I suggest you DOUBLE the dry mixture as you will not have enough to coat all the fish.
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19 users found this review helpful

Anniversary Chicken II

Reviewed: Jun. 8, 2006
This chicken dish turns out tender and succulent every time I make it. My husband ate THREE servings tonight. We love the savory bacon and rich blend of toppings. I prefer it to the "Anniversary Chicken I" recipe because it uses REAL bacon and white/yellow onion instead of green. Two suggestions: 1. It might not take 30 minutes to bake the chicken and you don't want to overdo and toughen this dish. 2. For those concerned about salt, you can use low sodium bacon and low sodium stir fry sauce. Also just drizzle the sauces on (you won't need a full cup of ranch dressing).
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15 users found this review helpful

Garlic Butter Sauce II

Reviewed: Jan. 2, 2005
This is a good basic sauce, although the title is misleading because there's no butter or buttery taste in the dish. I tossed the hot pasta with 2 tablespoons of butter before the oil, and then also added a dash of red pepper.
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12 users found this review helpful

Banana Split Cake III

Reviewed: Jul. 5, 2006
I made this and served it on the 4th of July but it was MUCH better the next day, after my guests had all gone! So you might want to make this a day ahead. The first day it wasn't so sweet and the flavors had not mixed as well. I made mine with one vanilla pudding and one banana creme pudding. Used fat free whipped topping and also added chocolate shavings as an extra garnish. Looks great and tastes great!
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11 users found this review helpful

Spanish Chicken

Reviewed: Aug. 12, 2008
Great recipe - the chicken is tender and moist and the rice is bursting with flavor! Just a few tips on preparation: I brine the chicken breasts in cool salt water in the fridge for at least 30 minutes before baking. I also dredged them in flour/salt/pepper before browning them in the oil. Finally, it took more water than the recipe called for in order to get the rice sufficiently tender and fluffy. ENJOY!
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10 users found this review helpful

Squash Pie

Reviewed: Oct. 11, 2005
Easy to make, mildly sweet and spicy and very tasty! Comes out a beautiful golden color that looks beautiful at your harvest table. I only needed ONE butternut squash, peeled and cubed for this recipe. It made just the right amount and I did not have to throw anything away or save it for something else. My family ate the entire pie for breakfast this morning!
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9 users found this review helpful

Roasted Lemon Chicken

Reviewed: Apr. 2, 2009
You can always get a good deal on whole fryers at the market and this recipe is a simple and delicious way to prepare them. I followed the recipe exactly and cook the chicken for 20 minutes per pound. You can use more or less lemon to suit your tastes. We use the bones and scraps to make homemade chicken noodle soup the next day.
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8 users found this review helpful

Beef Stroganoff III

Reviewed: Jun. 12, 2007
An excellent stroganoff recipe with good flavor and consistency! We are Southerners so we like it over rice instead of noodles :-) The only things I change are adding a dash of Worchestershire and omitting the mushrooms b/c my family does not like them. You can use any type of beef you have on hand for this recipe - I've used beef tips and even stew beef in a pinch, both with excellent results.
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6 users found this review helpful

Hudson's Baked Tilapia with Dill Sauce

Reviewed: Mar. 7, 2007
Spicy but not too hot - absolutely perfect baked tilapia! I liked the dill sauce a lot, but my husband preferred just the fish. This is a wonderful recipe that works well for many mild-flavored fish fillets.
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4 users found this review helpful

Best Steak Marinade in Existence

Reviewed: Jan. 13, 2009
A flavorful and delicious marinade! It's perfect as is, no changes needed, unless you want to (a) save a step and skip the blender AND (b) use fresh minced garlic instead of garlic powder. You can mix all the ingredients together in a Ziploc bag and put the steaks inside. A wonderful and super easy recipe - you probably already have all of the ingredients on hand in your kitchen! This is our family's tried and true marinade for beef and chicken.
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3 users found this review helpful

Garlic Asparagus with Lime

Reviewed: Mar. 7, 2007
Very tasty and simple. Be sure to use a large skillet. I substituted yellow onion cut in strips instead of green onion. They caramalized nicely and were so tasty mixed in with the asparagus. We couldn't really taste the lime so might add more next time.
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3 users found this review helpful

Sauteed Garlic Asparagus

Reviewed: Mar. 6, 2007
Instead of butter I used olive oil. This added some great health benefits and gave the dish a more robust flavor. Also sprinkled a little salt and pepper.
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3 users found this review helpful

Garlic Broccoli Spears

Reviewed: Feb. 16, 2007
Delicious and easy to make. Can also be used to toss with pasta or shrimp. A great base sauce. You might want to cut the lemon juice in half.
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3 users found this review helpful

Pork Steak Burritos

Reviewed: May 10, 2010
A good recipe, but only 3 stars as is because we had to add more spices to give it flavor. Cooking the pork with just bottled salsa was bland. As others suggested we added cumin, and a little red pepper and chili powder to the pork as it cooked in the skillet. Also, the meat was a bit chewy and not as tender as we would have liked. Maybe next time we'll try pounding/tenderizing it?
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2 users found this review helpful

Fried Cabbage II

Reviewed: Mar. 18, 2009
My husband told me he did not like cabbage when we got married so I've never cooked it, until last night at our Saint Patrick's Day dinner party. It was absolutely delicious, and I added a little extra bacon. Any kind of vinegar will work; I used tarragon vinegar myself. Everyone at my dinner party raved about the cabbage and they all (including my husband) asked for seconds!
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2 users found this review helpful
Photo by Anne Marie Sweden

Banana Oatmeal Cookies III

Reviewed: Jan. 28, 2007
This recipe makes a moisty, chewy cookie that's reminiscent of banana nut bread. I substituted 1/2 white and 1/2 wheat flour and used pecans instead of walnuts and they turned out great. I used ripe not "overripe" bananas and got plenty of fresh banana flavor.
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2 users found this review helpful

Classic Peanut Butter Cookies

Reviewed: Jan. 17, 2007
This recipe makes a big, chewy cookie with just the right amount of sweetness. However, even though I added an EXTRA 1/4 cup of peanut butter and an extra 1/4 cup of flour, my family still felt it could use more intense PB flavor. I also found they needed to cook more than 10 minutes long. Finally, I discovered that smashing the cookies with the fork made them spread out and get too flat, so with my last batches I just marked a crisscross pattern but did not press down hard. Next time, we will add even MORE peanut butter and see what happens. All in all, a very tasty cookie with great texture.
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2 users found this review helpful

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