Anna Recipe Reviews (Pg. 1) - Allrecipes.com (18712605)

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Banana Cake VI

Reviewed: Apr. 27, 2012
I can only give this a 3 stars out of 5 for a few reasons. 1) way too much sugar. I used less than half the amount (just one cup), and it was still plenty sweet. I can't imagine how sweet it would have been w/ 2 1/8 cup. 2) the baking instructions are more complicated than they need to be. I baked mine at 350, in a jelly roll sheet (a cookie sheet w/ sides), for 30 minutes and it was perfect. No freezer needed. Totally moist. I know my way around the kitchen, and but I've seen the freezer step before in recipes I've tried. I just don't understand the reasoning behind it. If anything, it could cause your cake to fall. I even ran the idea by my mom, who is a baker w/ 50+ years experience in the kitchen, she hadn't heard of it either. I'm glad that plenty of you found success w/ that step included, but I don't think it's necessary to have a moist cake. Other than that, the cake was fine. Good banana flavor, good texture, good taste. I'll make it again, but without the freezer step, and I'd use half the sugar, again.
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Rhubarb Strawberry Crunch

Reviewed: Jun. 19, 2011
Very, very good- and I didn't tweak it much at all. Had more strawberries to use up, so I probably had about 4.5 cups of strawberries, and I used a little less butter in the topping, but I thought the amount was just fine- you need to have a decent amount of crunch topping! As for other's complaints about sweetness, I have a husband who never had rhubarb before he met me, so it has to be sweet or the rhubarb's tartness scares him off. This was sweet enough for him, and I still felt that there was enough tang of the rhubarb for my tastes too- I wouldn't alter the sugar amount unless you REALLY want a lot of tartness to come through. I made this when my in-laws visited (who aren't big on rhubarb), and it lasted less than 24 hours (4 adults and 2 young kids). Very good!
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Balsamic Cream Sauce

Reviewed: Jul. 7, 2010
I wasn't sure if I would like this, but wow, it was divine! LOVED the flavor, even if my onions got a little too done. Just before serving, I added a couple handfulls of chopped fresh baby spinach, then served this over grilled chicken and cheese tortellini. Will make again!
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Drop Biscuits and Gravy

Reviewed: Jun. 13, 2010
This turend out pretty good. Not the best I've had, but definitely not the worst either. I highly recommend doubling the recipe- the biscuit recipe only yielded 3 med sized drop biscuits w/ a small 4th one. Once I doubled it I got 7 med sized biscuits all about the same size. Since I had a 1lb pkge of sausage, I also doubled the gravy portion. I only had skim milk on hand, but it turned out surprisingly well! Becareful seasoning the gravy until you've tasted it- some sausages are saltier/spicier than others. I've over-salted my gravy in the past. :( if you want a little more kick in your gravy, add a few shakes of crushed red pepper. I really like the texture of the biscuits- mine puffed up nicely and had a soft, flaky texture. I was caredful not to over-mix them. My one disappointment was that the biscuits, on their own, were rather bland. I think next time I'll use buttermilk. However, with the gravy I didn't notice them. Overall, a very good and easy recipe. Will make notes on my printout and use again!
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Spanish Rice Bake

Reviewed: Jan. 14, 2010
Very good! I used this recipe as a starting point and added a few other ingredients for more flavor, color, and texture. While the beef was browning, I added the dry spices, and I probably added more than a tablespoon of Cumin. I also added garlic powder. Not only did I add 1 can of tomatoes, I also added a can of ro-tel tomatoes. I didn't have any chile sauce, so I added a good cup of salsa. I also stirred in a small can of mexi-corn and a can of black beans, drained. Because of my additions, the rice seemed a little overwhelmed by the other ingredients. Next time I think I'd adda full cup of rice. I poured it all into a rectangular baking dish, sprayed with nonstick spray. Topped it with way more than 1/2 cup of cheese. VERY, VERY good. Love the flavors, love the ease of this recipe. My husband thought it would be great served up with some shredded lettuce, sour cream and black olives. Next time! :)
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Gypsy Soup

Reviewed: Jan. 7, 2010
This is one of my favorite, go-to recipes for the winter months. It's quick to make, and easy to throw in additional ingredients to use up leftovers- we used leftover fondue meat (chicken and sirloin) and it was awesome.
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Herb Roasted Pork

Reviewed: Apr. 7, 2009
I used a 3 lb roast, and it was barely thawed when I put it in. I used all of the cooking time- it took 3 hours and 10 miuntes to hit 160 degrees. To make the sauce not lumpy I disolved the corn starch in the COLD water before adding it to the other ingredients. Very, very good! I tripled the rub and the sauce, used balsamic, honey, and brown sugar in the sauce. There weren't many leftovers and we're just a family of 3. My toddler son LOVED it, including dipping his roast in the sauce. Will defintely make again!
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Buckeye Balls II

Reviewed: Dec. 19, 2008
Good! I don't know if I added as much powdered sugar as it called for, I just go by texture and taste. I added a little more peanut butter too. I didn't add and shortening to my chocolate chips, and I microwaved them instead (I've not had good luck w/ chocolate and a bowl over water, I always ruin it!). Didn't have a single problem w/ the chocolate using the microwave! They turned out great and my only complaint is that they're gone (I didn't get very many!).
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Sour Cream Chicken and Stuffing

Reviewed: Dec. 19, 2008
Good! Love it, husband loves it, will make it again!
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Easy Chicken Korma

Reviewed: Dec. 19, 2008
Awesome! Of course, not quite as flavorful as what you'd get in a restaurant, but this is the best recipe I've tried yet, and as close as I've come to that restaurant flavor I crave. 6 tbs of plain yogurt turns out to be just a tbs shy of an 8oz container, so I just put the whole container in. I also had "spicy" mango chutney on hand, and used that, although I didn't use quite as much as it called for. When it was done, I ground up some cashews/almonds in the food processor and stirred them in (i think it was this recipe that a reviewer recommend to do that, or it could have been a different recipe, regaurdless, it was quite good). My husband thought this was the best Indian dish I've made yet. :)
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Naan

Reviewed: Dec. 19, 2008
Wow. I am impressed, I MADE NAAN!!!! I have never tried it from scratch before, never really tried any bread from scratch...and I did it! This was a great recipe! I followed another reviewers suggestion and left out the garlic and instead basted the bread w/ garlic infused butter. While this was tasty, next time I'll probably add the garlic to the douugh- there just wasn't enough garlic flavor for me! I used a cast iron skillet on the stove top to make them- worked great. Just watch your heat. I kept mine on med/med low and they turned out great...med/med high and I was scortching them! Thanks for the recipe, I might try other breads now!
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Aloo Matar

Reviewed: Dec. 19, 2008
Not bad at all! I wasn't certain what was meant by "tomato puree" so I used an 8 0z can of tomato sauce w/ a tablespoon of tomato paste. I also put in an extra 3 cloves of crushed garlic in w/ the tomato mixture. Overall it was very good, but doesn't have that deep flavor that many dishes in the restaurants have- I haven't been able to mimic that yet.
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2 users found this review helpful

Pumpkin Dump Cake

Reviewed: Nov. 8, 2008
This was really good! I had tried something like this a couple years ago at a work pot-luck, but never got the recipe from that coworker. After looking at several recipes, I thought this one might be it, and it was close enough! The only thing I changed- I used a yellow cake mix instead of the spice cake. It turned out great! I'll be making it again (my husband has already requested it).
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Herb Dumplings with Pork Chops

Reviewed: Nov. 8, 2008
Not bad! It turned out great, and tasted like I expected it to- yummy! I added TWO cans of soup because one can just didn't look like enough liquid to be able to cook the dumplings. I also added a clove of crushed garlic, salt, and some other seasonings to the soup mixture (I don't like bland cream of mushroom soup). I also didn't have a pan big enough for my pork chops to be in a single layer, so they had to overlap a little (and I only had 5!). I, too threw in my onions w/ the pork chops. The dumplings came out perfect- I followed the directions exactly. Ha ha...mine had a little green hue to them though because I used ground sage instead of rubbed. Ooops! They still tasted good though! My husband loved it, but he loves any home cooked meal so that's not saying much. Overall it's a good recipe, I'll definitely make it again!
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Crab Rangoon I

Reviewed: Feb. 5, 2005
Great recipe! The cilantro and ginger give it some nice flavor- and there's actually crab in it!!!! Nice! Most chinese restaraunts serve "cream cheese wontons" rather than actual "crab rangoons". If you're a fan of crab rangoons offered at these types of places (esp. buffets), cut the crab in 1/2, or even 3/4. Also- crab rangoons take a LONG time to make- the prep, the "stuffing", and the frying, that doesn't mean they suck, it just means they take time! I've sometimes used it as a conversation piece to a dinner party, while the guests are trickling in, I'm assembling them, and we all gather in the kitchen and talk while they're frying. They're gobbled off the platter as fast as i can make them. They're great with sweet and sour sauce. Also- as the recipe says- this recipe makes 10 servings! That's a lot of crab rangoon (which is NEVER a bad thing in my book!). 2 suggestions- if you want a smoother texture- use a food processor to finely chop the ingredients before mixing in the cream cheese. AND- for added flavor- green onion (or any finely chopped onion) and garlic also add good flavor. Thanks for a great recipe!
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Reese's® Double Peanut Butter and Milk Chocolate Chip Cookies

Reviewed: Feb. 2, 2005
I was excited to try this recipe, but was a little disappointed. I didn't make any alterations to this recipe. When my timer went off, I opened the over expecting to see yummy yummy cookies ready to be taken out. Insead, I saw 12 mounds looking exactly the same as I last saw them when I put them in- I had used my cookie scoop and all the cookies were still in the "scoop" shape. Yes, my oven was on. I used the back of the scoop to flatten them out a little, and then they looked better, but they weren't near done yet. I baked them a little longer and took them out. With the next batch to go in the oven, i flattened them right away. Both sets turned out dry. Not the best cookie I've ever made, but they're not terrible. Even though I'm sure they'll get eaten up, I don't think I'll try this recipe again.
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Guacamole

Reviewed: Feb. 2, 2005
So easy. So good. When I'm in a hurry, I just throw everything in the food processor. It turns out very smooth, but just as good. Even some "anti-green stuff" friends ate some, and LOVED it. Great recipe!
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Addictive Sweet Potato Burritos

Reviewed: Feb. 2, 2005
These are _fab_ burritos. I had originally been looking for a sweet potato recipe besides "candied sweet potatos". When I came across this one I had to try it. It rocked. Seriously great burritos- the colors too! They even LOOK cool. This recipe really spiced up what would have been an ordinary weeknight dinner (they're easy to make too!).
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Artichoke Spread

Reviewed: Jun. 28, 2004
When I'm having company and want an alternative to nacho cheese dip, this is the recipe I turn to. I've made it several times, and it turns out perfect. I don't have a food processor, so I just chop the ingredients, it gives it a little more texture. I'm also a artichoke-spinach fan, so I always add a thawed package of frozen, chopped spinach (or about 2 cups fresh, blanched in boiling water and then drained and chopped). It's great served with tortilla chips and "crusty" breads.
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Easy Cajun Jambalaya

Reviewed: Jun. 28, 2004
This is the recipe I always turn to for a "starting point". It is really tasty as-is, but it's also great to "experiment" with the ingredients. In the several times I've made this I've added fresh hot peppers, red peppers, roma tomatoes, shallots, spicy sausage, and more. I've made this dish even when it's just me at home- the leftovers freeze very well and re-heating this dish at work makes my lunch the envy of my co-workers. Whether you're a new to jambalaya and want an easy recipe to try it, or a vetran cook who likes to experiment w/ ingredients, this recipes is sure to please.
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