Anne Z. Recipe Reviews (Pg. 1) - Allrecipes.com (18641977)

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Anne Z.

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Maryland Crab Cakes I

Reviewed: Feb. 1, 2013
This is a truly authentic MARYLAND-style crab cake. In Maryland, you don't want a crab cake that is all tiny bits of crab, and you try to use as little bread/bread crumbs as possible. The goal is to have a huge lump of crab meat that tastes like you have just picked a crab or two and have saved all the meat to eat at once! One thing that I have found over the years that helps to preserve the crab meat so that it doesn't shred or break down is to mix everything but the crab before hand, and then gently toss the crab in at the end. I did cut back a bit on the Old Bay, and I prefer broiling my crab cakes to frying them. Since the meat is already completely cooked when you purchase it, there is no need to cook them for long--the goal is simply to have them heated through. And if you are using crab meat from a can, at least be sure to purchase the jumbo lump meat, not the "fancy" shredded up kind.
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4 users found this review helpful

Lemon Zucchini Bread

Reviewed: Sep. 19, 2011
This was delicious! I'm so glad that I made a double batch because the first loaf was gone the same day I made it. I followed suggestions to increase the lemon zest amount to 1 Tbsp. per loaf. I also cut the oil by half and added applesauce to make up the difference. I put a lemon glaze on top, because my mom always had a lemon glaze on her zucchini bread. I used 1 cup powdered sugar and 1/3 cup lemon juice for the glaze, whisked together until smooth.
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2 users found this review helpful

Cheddar Bay Biscuits

Reviewed: May 31, 2011
Missing something. I tried a version of these where you cut a 1/4 cup of cold butter into the Bisquick that were MUCH better.
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3 users found this review helpful

Pumpkin Cake II

Reviewed: Oct. 26, 2010
Ah. Maze. Ing. So moist, and the pumpkin flavor is just the right amount. I made a simple chocolate glaze to go over top since I love pumpkin and chocolate together, but would be wonderful by itself or with a cream cheese icing.
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2 users found this review helpful

Peking Pork Chops

Reviewed: Oct. 26, 2010
Very good. The meat came out very tender and juicy. The flavor was delicious--even my pickiest daughter (age 7) loved them.
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2 users found this review helpful

Apple Crumb Pie

Reviewed: Sep. 26, 2010
Delicious flavor, but a bit too liquidy until cooled completely. I will add another T. of flour to apple mixture next time I make it. I did not use the raisins or walnuts.
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2 users found this review helpful

Bacon and Swiss Quiche

Reviewed: Sep. 15, 2010
This was a very yummy quiche recipe, although the cooking time resulted in an over-browned (almost burnt) top. My oven always requires the longer cooking time in a recipe, so I did not think to shorten the time or cover the top with foil to prevent the over-browning. The flavor was great, though! Even my kids loved it. I used turkey bacon to make it a bit healthier.
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3 users found this review helpful

Chocolate Chocolate Chip Cookies I

Reviewed: Mar. 25, 2010
Absolutely delicious as is--no modifications needed. The only thing that I always do when I use butter in a cookie recipe that isn't mentioned here is to refrigerate the dough for about an hour before dropping onto the cookie sheets. This seems to make them hold their form much better and not come out flat. ETA: Just finished eating this batch, 5 days later and they are still nice and soft! Stored them in a rubbermaid container. Making another batch tomorrow!
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1 user found this review helpful

Chewy Peanut Butter Brownies

Reviewed: Mar. 10, 2010
This recipe is very good as is, but in my opinion it turned out better the second time I made it with a few modifications. The first time the brownies were more cake-like, and when I have a brownie, I expect it to be more fudgy. The second time I made it I doubled it, left out one of the eggs (so that was 3 eggs in the doubled version), and reduced the flour by 1/2 cup. I also added chocolate chips as shown in the picture--so much easier to pack in a lunch than something with icing. With those modifications, I thought it was absolutely amazing! A great change from a regular chocolate brownie.
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3 users found this review helpful

Quick and Easy Brownies

Reviewed: Jan. 19, 2010
Delicious, and very easy. I used 1 cup of flour as suggested by other reviewers because my family likes their brownies fudge-like. Also omitted the nuts. I needed to revise my rating from 5 to 4 stars because I accidentally made these the 2nd time using the prescribed 1 1/2 cups of flour and they turned out rather dry. They are a 5-star recipe with just 1 cup of flour, but as written they are barely a 4-star.
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1 user found this review helpful

After-Thanksgiving Turkey Soup

Reviewed: Dec. 31, 2009
This was good on the day I made it, but on the day after I made it once the flavors had more time to meld, it was wonderful! I used about 1/3 of the butter and added a can of creamed corn. Definitely will make this again the next time I have leftover turkey!
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1 user found this review helpful

Turkey Sausage Breakfast

Reviewed: Dec. 31, 2009
I followed the recommendations of other reviewers and used more eggs and less cooking time, and even then found it to be on the dry side. But the flavor was great, so I'll be making it again. Next time I may increase the amount of milk a little bit.
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3 users found this review helpful

Classic Caramel Corn

Reviewed: Dec. 24, 2009
This was okay, but tasted more like popcorn balls than the caramel corn I remembered as a child. The recipe that turned out the way I like (more caramel-like) is the one called "My Amish Friend's Caramel Corn" also on this website. It is a 5 star, if not more, recipe.
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8 users found this review helpful

Cucumber Tomato Salad

Reviewed: Apr. 18, 2009
This is a wonderful summertime salad. Actually as soon as the tomatoes get good, this is on our table almost every meal. My mother-in-law made a similar salad with a "splash" of this and a "smidge" of that--but could never give me the right proportions to replicate hers. My husband says this is just as good. Thank you!
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3 users found this review helpful

Tilapia Scampi

Reviewed: Mar. 16, 2009
This was quite good, although I made a few minor adjustments. I cut the amount of butter in half to reduce the calories and used the juice from one lemon to keep the liquid amount about the same. I didn't have whole garlic on hand, so just used the refrigerated minced kind. The flavor was wonderful and there was still a good amount of sauce left in the pan even after reducing the butter. I would give it 5 stars, but since I felt the need to make those modifications I'm going with 4.
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61 users found this review helpful

Guinness® and Chocolate Cheesecake

Reviewed: Mar. 14, 2009
First, let me say how annoying it is to me to read reviews that give a poor rating when the reviewer doesn't follow the recipe! I followed the recipe EXACTLY, and this is without a doubt one of the most heavenly chocolate cheesecakes I've ever made. Just remember, the crust calls for chocolate cookies crumbs--not OREO cookie crumbs. So the butter to crumb ratio is just fine. I used chocolate graham cookie crumbs. It is very important to not leave out the heavy cream when melting the chocolate. The cream makes the chocolate into a nice, thick ganache. Eliminating the cream would result in a much thinner batter. My batter before cooking was a bit thinner than some cheesecakes I've made, but not significantly so. I was expecting it to be more runny based upon reviews that I had read. I did cook it for about 5 minutes longer because my oven runs a little cooler. The recommendation to wrap the pan in foil before submerging it in water was key--if you've never done a submerged waterbath and didn't know to wrap the pan, I can see where that would cause poor results. I took this to a St. Patrick's Day party and everyone went nuts--it was completely devoured! I'll be making this again, for sure.
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176 users found this review helpful

BBQ Chicken Sandwiches

Reviewed: Feb. 1, 2009
These sandwiches are delicious. I did feel the need to make a minor modification because I like my barbecue a little more 'saucy.' I made 1 1/2 batches of the sauce for the amount of chicken called for in this recipe. The sauce itself had a really nice, sweet & smokey flavor. If you're looking for a spicy BBQ, you probably would need to add some cayenne or hot sauce.
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4 users found this review helpful

Seared Sea Scallops

Reviewed: Feb. 27, 2008
This was okay, but the crust was awfully salty. I really think I prefer the scallops to be marinated in some olive oil and salt and pepper and then seared without the flour coating. The sauce was good, though (I followed other recommendations to add white wine to deglace the pan and then add the lemon juice and parsley allow it to reduce).
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5 users found this review helpful

Macadamia Nut Crusted Mahi Mahi

Reviewed: Mar. 29, 2007
This was delicious! Although it took closer to 20 minutes in the oven for our fillets to cook (perhaps they were thicker?). We'll definitely make this again.
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1 user found this review helpful

Beer Dip II

Reviewed: Mar. 23, 2007
This was actually quite good. Perhaps the previous reviewer used only 1 package of cream cheese instead of 2? I did not find it too liquidy at all.
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1 user found this review helpful

Displaying results 1-20 (of 23) reviews
 
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