Anna Mae Recipe Reviews (Pg. 1) - Allrecipes.com (18252794)

Actually Delicious Turkey Burgers

Reviewed: Nov. 7, 2011

These burgers were great! As per the suggestions of others, I reduced the recipe to 1 lb of ground turkey, used 3 good shakes of worchestershire sauce, a whole egg, and dusted the patties with flour. Very very tasty. Thanks!

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3 users found this review helpful

Super Easy Chicken Fingers

Reviewed: Apr. 21, 2011

I made a variation of these last night and they turned out swell. I melted 2 tablespoons of butter and mixed with a beaten eat. I cut chicken tenders into strips, dipped in flour, then the egg mixture and finally rolled in a mixture of Italian flavored bread crumbs, some panko crumbs, a little garlic powder, some parm cheese, and a sprinkling of oregano. Then I baked in a 400 degree oven on an aluminum foil covered cookie sheet for about 15 minutes, turning once. Easy and tasty.

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Pineapple Angel Food Cake I

Reviewed: Jan. 17, 2011

This cake is so easy to make and so good....plus it's low fat! I added about a 1/2 cup of flaked coconut (so much for low fat, lol), and a teaspoon of vanilla. Mine was perfect at 30 minutes. Good enough for company! Thanks Donna for taking the time to post this....BTW, I didn't do anything special to cool the cake and the pieces came out fine. Just remember to spray your 9X13 pan with cooking spray generously before adding the batter.

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9 users found this review helpful

Out of this World Turkey Brine

Reviewed: Dec. 2, 2010

This was the easiest and best brine I have ever used. It was wonderful! Best turkey I ever made. I took another poster's advice and followed Alton Brown's directions for roasting: 1/2 hour at 500 degrees and then 350 until done. I also microwaved a sliced onion, a sliced apple and a cinnamon stick in a cup of water for 5 minutes then put it in the turkey cavity after I sprinkled it with ground sage. Just the best!

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4 users found this review helpful

Bubba's Jambalaya

Reviewed: Jun. 7, 2010

This was great! I made a few changes for us. To make it healtier I used brown rice and turkey sausage; I used stewed tomatoes and pureed half of them; I simmered a chicken breast in chicken broth and the added that broth to the cooking pot. It all came together beautifully and the rice was perfect (there was no sticking to the bottom of the pan). I will make this again, maybe even for company. Thank you Fordman88 for a tasty tasty dish!

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Simple Turkey Chili

Reviewed: Mar. 3, 2010

Very good recipe. I make this alot with a few changes: As another reviewer suggested, I only mash half the can of beans and leave the rest whole...also I add about a cup of frozen corn and an ounce of unsweetened chopped chocolate in right near the end for a nice mole' flavor. I serve this over spaghetti or rice and top each serving with some shredded low fat cheddar. Easy, quick, healthy, and tasty. What more can you ask for?!

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1 user found this review helpful

Paprika Pork Roast

Reviewed: Jan. 10, 2010

I made this today with a 2.7 pound boneless pork loin and followed the recipe pretty closely except I used a little less of the spices because of the size of my roast and I let it rest in the fridge with the spices rubbed in for about an hour . It was done in a little under 2 hours and wa so juicy and flavorful! Good enough for company. Thanks for a wonderful recipe.

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5 users found this review helpful

Fabulous Beef Tenderloin

Reviewed: Dec. 27, 2009

This is a great recipe! The only thing I had to change was to the cooking time. I had a 4 pound tied beef tenderloin roast and it took about an hour and 20 minutes for mine to come up to 155, which was about medium and perfect for us. Very easy and very very good. I put it on my buffet table and the compliments came rolling in! Thanks!

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0 users found this review helpful

Dill Dip III

Reviewed: Dec. 27, 2009

Great recipe! I used low fat mayo and maybe a 1/2 tablespoon less of dried dill. Chilling for 24 hours is the way to go. Gives the flavors time to meld. It was a big hit with chips, crackers, and baby carrots. Thanks!!

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1 user found this review helpful

Slow Cooker Ham

Reviewed: Dec. 27, 2009

I followed this recipe very loosley and it came out great! I didn't measure the brown sugar; just rubbed it in and sprinkled some underneath . I had to trim my 10 pound ham considerably to get it in, then found the bone prevented the lid from fitting on completely. Oh no! Now what do I do? Well, I covered the ham with foil, then put on the lid and covered IT with foil on all sides to seal. It worked perfectly! Started the crockpot on high for 1 hour, then turned it down for about 4 hours til we were ready for dinner. So so good, and left my oven free for heating appetizers and, later, all of my side dishes. Thanks for the idea!!

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5 users found this review helpful

Rainbow Cookies

Reviewed: Dec. 27, 2009

I've been making these cookies for years, but with the changes I made based on the reviews of others, these were the BEST I have ever made! I used almond filling instead of almond paste (the whole 12 oz can), added almond extract, used only raspberry jam (no apricot), and added 2 tablespoons of butter and 1/4 cup heavy cream to the melted chips for the frosting. The frosting didn't crack like it usually does when I try to cut into pieces. These cookies were moist and extremely tasty. Absolutely wonderful. Thanks so much for all the great tips!!!....an update: I made these this year for Halloween. They were a big hit! I just used orange paste food coloring instead of the red. Now wasn't that a great idea?

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8 users found this review helpful

Bing Cherry Gelatin Mold

Reviewed: Dec. 27, 2009

I made this for our family holiday gathering. It was a huge hit!! The only change I made was to leave out the pecans. I love pecans, but not every one is fond of nuts, plus I was afraid the nuts might get soggy. Really an easy and wonderful recipe. Thanks!

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3 users found this review helpful

After-Thanksgiving Turkey Soup

Reviewed: Dec. 2, 2009

This soup is very very good. Been making it for a few years now after Thanksgiving so I thought it was time to write a review. The carcass has to be cut up to fit in my dutch oven. I followed the suggestions of others and used fat free 1/2 & 1/2 and reduced the butter to 4 tablespoons. Also used something less then a whole cup of flour, maybe about 3/4 cup. The taste and consistancy of the broth was wonderful and the seasonings are just right. Thanks so much!!

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3 users found this review helpful

Pork Roast with Thyme

Reviewed: Nov. 16, 2009

This roast is wonderful!!! I didn't even do very much basting. I covered my roasting pan with foil for an hour (after about a 1/2 hour of browning). It was done 1/2 after that for a total of 2 hours in the oven. There were lots of juices that made a wonderful gravy too. I just poured the drippings/juices into a saucepan, added around a cup of cold water that had 2 tablespoons of cornstarch whisked in, then cooked & stirred until it thickened and served with mashed potatoes. So juicy and flavorful. Thank you for a real keeper of a recipe!

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2 users found this review helpful

Death by Chocolate

Reviewed: Sep. 10, 2009

I guess I wound up making a cross between this and the Double Chocolate Mocha Trifle recipe also found on this site. I made a family sized pan of brownies, adding an extra egg for "cakelike" and cut into 1 inch cubes. Then I used a lovely cut glass bowl and drizzled each brownie cube layer with about 1/3 cup cold coffee. I made double the amount of chocolate pudding and made the cooked kind instead of instant, so each pudding layer was about 2 cups. I had two 8 oz tubs of Cool Whip on hand and used probably about 3 cups per layer. Finally I used about half of an 6 oz bag of Heathbar toffee pieces divided over each whipped topping layer. It was quite a hit. More than one person had seconds. I do think I will take anothers advice and use crushed oreo cookies for the crunchy layer next time I make it, and I will be making it again! Thanks!!

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Sausage Casserole

Reviewed: Sep. 1, 2009

I made this casserole for our churches monthly get together after mass. I followed some of the other suggestings and melted the butter in my glass pan, added the (simply poatoes) hash browns, mixed and then patted into the bottom abd baked at 350 for about 35 minutes. I fried the onion with the sausage I used...couldn't find sage flavored so I just used Premio loose breakfast sausage. Also, I used 8 eggs. Otherwise I followed the recipe ingredients as stated and let it sit in the fridge overnight. In the morning I took it out of the fridge about an hour before, then baked for about 35 minutes. This was the best thing there! It went very quickly. Got lots of requests for the recipe. Now I'm looking for an excuse to make it again. Thanks so much!!!

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13 users found this review helpful

Lisa's Chocolate Chocolate Chip Cake

Reviewed: Jul. 16, 2009

I made this cake for the 3rd or fourth time today and I think I finally got it right! After viewing other comments here are the changes I made: Yellow cake mix and vanilla pudding mix, 1/2 cup vegetable oil, 1/2 cup cold coffee instead of the water, and 1/2 cup sour cream. The cake looked great and tasted even better! It had just a little bit of a tasty brown crust, and was soooo moist. The dusting of powdered sugar was just the right touch. Thank you Lisa!!

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Southwestern Haystacks

Reviewed: Jun. 16, 2009

This is a great starter recipe. I appreciated the suggestions of reviewers. Here's what I did: used a whole chopped onion and 2 large cloves of minced garlic which cooked while browning the meat; used drained great northern beans (that's what I had) along with the diced tomatoes and corn, sprinkled very generously with sea salt, pepper and chili powder, let that simmer for about 5 minutes, then added about 1/2 pound of cooked elbow macaroni. Finally added 2 cups of shredded sharp cheddar but no sour cream. It made a lot so I don't have to cook tomorrow night. This is fast and very tasty. Thanks!!

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Beer and Brown Sugar Steak Marinade

Reviewed: May 19, 2009

This stuff is great! I followed the directions as stated, doubled, and marinaded my (bought on sale for $1.99 per pound) sirloin steak over night. Seared both sides on the grill over high heat about 3 minutes per side, then turned heat to low, closed the lid and grilled for about 6 minutes (for medium). I let the meat rest for 10 minutes and then sliced it up like london broil. It was wonderful!!! I'm going to make this again for our big Memorial Day party. I'm sure now that everyone will love it. Thanks again!

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Sour Cream Pound Cake

Reviewed: Mar. 18, 2009

I would have rated this cake a 5 but the baking temp and time are off. I now realize I should have checked before an hour was up...or maybe remembered to read some of the reviews before I put the cake in the oven! The resulting cake was very dark, almost burnt on the outside, but quite tasty after I cut off a good portion of the outside crust. I will make it again but cut the temperature down to 350 and watch the baking time to add or subtract as needed. I think I may also add some almond extract as others have suggested. Thanks!

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2 users found this review helpful