Anna D. Recipe Reviews (Pg. 1) - (187356254)

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Anna D.



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Banana Oatmeal Cookie

Reviewed: Feb. 2, 2014
I followed the recepie with one substitution, using butter. These came out perfect at 400° for 15 minutes in my oven, but I still kept watching them to be safe. Both kids loved them, definitely a keeper, since we always have bananas at home.
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Mexican Bean Salad

Reviewed: Oct. 30, 2013
I made this salad for our 4th of July bash, and everyone is still raving about it. In fact, I was asked to make it for Halloween party this year. It's perfect for a large gathering, very easy to make, tastes excellent (I am not a huge bean fan, but I loved it). We had some left, and it tastes even better the next day!
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House Fried Rice

Reviewed: Jan. 24, 2013
In my opinion, shrimp must go to the mix after veggies are done. If you start cooking onions first they will also be mushy by the time carrots are done. So this is the order that Chinese chefs use - I looked at them cooking numerous times: cook rice to half done, let it cool. In the wok heat oil with garlic, add carrots and celery. If the oil evaporates during frying, add a bit of water for veggies not to dry or burn. When veggies are almost crisp done, add shrimp and chopped scallions, soy sauce and a bit of hot sauce. After shrimp is turned pink, stir in rice. When rice is hot, stir in egg (uncooked! not cooked like someone here mentioned yack!). Oh, and it only takes 20-25 minutes to make for me, including chopping veggies. Enjoy.
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