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

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PHILLY Bavarian Apple Torte

Reviewed: Nov. 19, 2013
This was so good and really easy too! I used a 9 inch tart pan. Added a 1/2 teaspoon almond extract to the filling. That alone brought it to a higher level. It is very important to thinly slice the apples to make sure then get cooked. Also, I saw by the pictures that some, if not most, arrange the apples on the top. I was not so careful. Just kind of dumped them on the top and smoothed them out , then sprinkled with almonds. Very pleased with the results. Bakery quality, for sure.
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Tender Breaded Turkey Cutlets

Reviewed: Apr. 25, 2013
Made this tonight ....Thursday, a week night, no less. It was terrific! I followed the recipe , but then topped each cutlet with tomato sauce and shredded mozzarella then put in the oven to melt the cheese . It was really good and even the time of 25 minutes was right on.
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1 user found this review helpful

Balsamic Roasted Pork Loin

Reviewed: Apr. 14, 2013
I made this for Christmas dinner for ten people. It was easy and came out perfectly! So so good. I wouldn't change a thing. I'm making it again today for Sunday dinner. Can't wait!
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2 users found this review helpful

Almond Filling

Reviewed: Apr. 11, 2013
I made this as a filling for chocolate cake and it wa a HUGE hit. I did use a quarter cup or so of almond paste instead of Amaretto liqueur because it was left over from making an almond cake. I grated the paste to make sure it would mix well. It was wonderful! I also added mayby a 1/2 teaspoon of almond extract. Very very good. Thanks Carol!
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2 users found this review helpful

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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4 users found this review helpful

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, and a 1/2 teaspoon of almond extract. 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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20 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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6 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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2 users found this review helpful

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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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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7 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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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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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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7 users found this review helpful
Photo by Anna Mae

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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12 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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5 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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4 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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3 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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22 users found this review helpful

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