AnnieM Recipe Reviews (Pg. 1) - Allrecipes.com (18747189)

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AnnieM

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Popovers

Reviewed: Jul. 8, 2014
This is my go-to popover recipe and they always turn out great! They have excellent flavor and texture. I do use butter in place of shortening in the recipe and spray the pan with Pam. Last year I finally sprung for a Nordic Ware Popover Pan, and wow what a difference - tall and hollow - just perfect! They are finished baking about 5-10 minutes sooner with the popover pan. http://www.amazon.com/Nordic-Ware-Grand-Popover-Pan/dp/B0055FSMCS/ref=sr_1_1?ie=UTF8&qid=1404867629&sr=8-1&keywords=Nordic+Ware+Popover+pan
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Szechwan Shrimp

Reviewed: Jan. 30, 2014
I made a double batch of the sauce last week and made this twice. There was fresh ginger in the freezer so I used that, cut the red pepper in half, and added a bit more honey as I was craving a sweeter sauce. The first night it was good, but I felt it was missing something. Two nights later the sauce was absolutely delicious! The flavors really melded and it was so much more flavorful. It is so easy that it will be a regular shrimp go to recipe!
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Healing Cabbage Soup

Reviewed: Jan. 3, 2014
An absolutely delicious recipe, and very easy with its limited ingredients. I was sick and this was so comforting, and my husband raved about how good it was and had the leftovers for breakfast. I did make a few changes based on what I had in the pantry and another cabbage soup recipe I had just seen. I started by dicing and frying 4 slices of bacon (froze it halfway first to make it easy to dice), drained most of the fat and add 2 tablespoons of olive oil to cook the onion and garlic. The bacon added a mild richness but did not add a bacon flavor. Bouillon has way too much salt so I used chicken stock and no added salt. I doubled the tomatoes, and as I didn't have Italian Style Tomatoes used Fire Roasted w/chilies which added just the perfect amount of heat, plus I added 1/2 tsp. of Italian Seasoning. I served with thick slices of crusty bread! This will become a regular winter time meal.
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Fra Diavolo Sauce With Pasta

Reviewed: Nov. 15, 2013
Delicious and so easy! I've made this many times and it's my go to recipe for shrimp. I love that I have all the ingredients on hand, except the shrimp. Since fresh tomatoes aren't good year round and canned are often cheaper, I use two cans of salt-free diced and one can of fire-roasted diced tomatoes. I cut the red pepper to about 1/4 tsp., add 3 tsp dried oregano, 1/2 cup white wine, and double the shrimp. I love the flavor of the sauce when its cooked down and my husband always comments on how good it tastes. Shrimp dishes can be tricky and this one always comes out right! Thank you for sharing Marbalet!
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Actually Delicious Turkey Burgers

Reviewed: Sep. 12, 2013
Delicious, and so fast and easy! I did make a few changes - added some Worcestershire, additional Italian seasoned bread crumbs, tripled the garlic, and used whole eggs. I was out of fresh parsley and onion so I used dried, and after mixing let it sit 15 minutes so the onion would absorb some moisture. I pan fried them and added a slice of cheese on top during the last minute or so of cooking. They were moist and very flavorful. My husband commented on how delicious they were and asked to have them again the next night. They will now be a regular on my list of dinner recipes! Thanks Trudi!
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Sweet and Smoky Barbeque Sauce

Reviewed: Jun. 11, 2013
I've made this twice in the last two weeks and we absolutely love it! All those various ingredients create an incredible flavor. It's not as sweet as so many BBQ sauces are, just a very rich taste. The red chili pepper flavor mellows over time, and although it was not too strong for us to begin with, it was much less noticeable the second day. It is very easy to make and will be my new go to recipe for BBQ sauce. I used about a cup to cook a pork shoulder roast in the crock pot, along with a sliced onion and diluted orange juice, and then topped the pork with the sauce when served. Yummy! Looking forward to trying it with chicken and so many other dishes.
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Chipolte Chicken Marinade

Reviewed: Mar. 29, 2013
Was looking for a new fast and easy recipe for chicken as we eat it so often that I'm tired of my usual recipes. I was skeptical about the white wine/olive oil base but it looked interesting so I gave it a go and am sure glad I did! I didn't have a habanero and since I currently love anything with chipolte used about 1 tablespoon of dried chipolte flakes. I also only had fresh rosemary so had to use dried for the other herbs, and only had time to marinade the chicken for 40 minutes. However, it turned out absolutely delicious, my husband loved them, and I can't wait to make it again with fresh herbs and a long marinade time! I did cook the chicken thighs an unusual way, which although not as healthy it helped infused the flavors after such a short time in the marinade. I have some small 7" x 10" roasting pans with a top rack and instead of putting the chicken thighs on the rack so the fat would pool in the bottom section, I put them skin down in the bottom section and poured half of the marinade over them so they were surrounded half way up by liquid. I cooked them at 400 for 20 minutes during which time the marinade cooked down by about half, and I then turned them over skin up, scooped as much of the herbs as I could onto the skin and then cooked them another 20 minutes at 425 to brown the skin. Perfect! Browned on top and oh so moist and juicy. I did absorb as much fat as I could before serving by setting them bottom down on folded paper towels. Yummy!
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Spicy Scarborough Chicken Marinade

Reviewed: Mar. 29, 2013
Was looking for a new fast and easy recipe for chicken as we eat it so often that I'm tired of my usual recipes. I was skeptical about the white wine/olive oil base but it looked interesting so I gave it a go and am sure glad I did! I didn't have a habanero and since I currently love anything with chipolte used about 1 tablespoon of dried chipolte flakes. I also only had fresh rosemary so had to use dried for the other herbs, and only had time to marinade the chicken for 40 minutes. However, it turned out absolutely delicious, my husband loved them, and I can't wait to make it again with fresh herbs and a long marinade time! I did cook the chicken thighs an unusual way, which although not as healthy it helped infused the flavors after such a short time in the marinade. I have some small 7" x 10" roasting pans with a top rack and instead of putting the chicken thighs on the rack so the fat would pool in the bottom section, I put them skin down in the bottom section and poured half of the marinade over them so they were surrounded half way up by liquid. I cooked them at 400 for 20 minutes during which time the marinade cooked down by about half, and I then turned them over skin up, scooped as much of the herbs as I could onto the skin and then cooked them another 20 minutes at 425 to brown the skin. Perfect! Browned on top and oh so moist and juicy. I did absorb as much fat as I could before serving by setting them bottom down on folded paper towels. Yummy!
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Creole Mexican Catfish

Reviewed: Feb. 28, 2013
I was looking for a new way to cook catfish besides my usual frying with Cajun Seasoning and this was delicious! The mix of herbs and spices is very flavorful and we enjoyed a new catfish recipe, a fish we both enjoy. I did make slight modifications to cut down on 1) saturated fat - used olive oil in place of margarine, and 2) salt - used no-salt diced tomatoes and added 1 tablespoon canned diced green chilies. I also cut the cayenne pepper in half to fit our tastes. I was in a hurry so to speed up cooking I mixed all ingredients except the fish and olive oil in a saucepan and simmered them together while I pan fried the catfish, approx. four minutes a side. I did add about 1/2 teaspoon of Cajun Seasoning. Then I served the fish with the sauce on top. I think the flavors remained true to the recipe and I was able to have this ready to eat in 15 minutes. I also love that except for the fish all the ingredients are ones you would have in the pantry so no special shopping needed.
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Creamy Spiced Coleslaw

Reviewed: Feb. 12, 2013
Delicious! This will be my new go to regular coleslaw recipe and I'll be making it often as cabbage is so nutritious. I still love the "Original Blue Cheese Coleslaw" from this site, but it is way to high in fat for other than special occasions. Loved how fast and easy this one was to prepare - had it ready in five minutes! The mix of spices is excellent, it's lower in calories than many recipes, plus I always have the dressing ingredients on hand. As others suggested I did cut the mayo to 1/3 cup and used about 1/8 cup low-fat sour cream. I was out of apple cider vinegar so used rice vinegar which wasn't quite tart enough. I also cut the sugar in half as we don't like sweet coleslaw. I may try adding some green onions and sliced celery next time just to get more veggies included.
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Salmon Croquette Burgers

Reviewed: Feb. 10, 2013
These have an excellent combination of ingredients and we loved the flavor! I used fresh poached Atlantic salmon leftover from the night before which has a milder flavor so I will try making them with canned to compare as a stronger salmon flavor would be good in these. I was in a rush and somehow left out the diced onion, and although I did use the green onion I think they'll be even better with the diced onion included next time. I did use dried jalapeño flakes as that's what I had on hand. I liked that the recipe said to use only 1 tablespoon of oil to cook them as others I found had you fry them in 1/4" or more of oil. However they were a little dry so the next day my husband fried some of the leftover mix in 1/4' of oil and said they were better. I may try cutting back a bit on the amount of bread crumbs as I'd rather keep the fat content lower. And including the diced onion may make a difference, too. Overall a great recipe that I'll look forward to making regularly. Thanks Jataun for sharing!
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Maple Salmon

Reviewed: Dec. 15, 2012
This is a fantastic marinade! The maple syrup caramelizes as it cooks. My husband kept commenting on how good it is and he usually doesn't like any marinade that is sweet. I did use fresh garlic, added 1/2 tsp of powdered ginger, and skipped any salt since the soy sauce has plenty. The leftovers reheated nicely the next night, too. I'll be using this marinade regularly and think it will be delicious with chicken, too.
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Carrie's Catfish Larue

Reviewed: Nov. 4, 2012
I was looking for new catfish recipes in place of my usual sauté or broil it with Cajun seasoning, and this is easy and excellent! While eating my husband said, "You sure make good catfish!" I made it as your intro said, cooked the sauce separately and then broiled the catfish with just a bit of salt and pepper, thus eliminating the additional oil. I served it over brown rice and with broccoli. Yummy. I did add about a 1/3 tsp. of Cajun seasoning but only the heat came through so I'll just add a dash of a hot sauce next time. Didn't have carrot or tomato sauce and look forward to using them next time as I'm trying to have as many veggies at dinner as I can fit in, and then having smaller amounts of protein and carbs.
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Jicama Appetizer

Reviewed: May 9, 2012
This is delicious, nutritious (very high in Vit. C), very low calorie, and so easy! Love the crunch. I've used just cayenne pepper before but chili powder is much better. To get the jicama completely covered with lime juice I put it in a container with a sealable top, add the juice, cover and shake. I didn't measure but did use more than 2 T lime juice. Then I put it on a serving plate and sprinkle with the chili powder. Any leftovers stay fresh in the fridge for quick snacks, and to add smaller pieces to a salad for a nice crunch.
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Aw-some Cole Slaw

Reviewed: Apr. 12, 2012
Delicious! I skipped the carrots and onion as I was in a hurry, and as other reviews mentioned added celery seed. Looking forward to making it with the carrots and onions and letting it sit overnight. I will cut the sugar by 1/3 next time to make it healthier. This is faster and much lower in calories than the "Blue Cheese Coleslaw" from this site (which I love!) and will be my new go to recipe for Coleslaw for non special occasions!
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Catfish Creole

Reviewed: Mar. 4, 2012
Fast, easy, healthy, and delicious! What more could one want? It had a richer flavor that the ingredients would indicate and the catfish tasted somewhat like chunks of shrimp or crab. I used a can of diced no-salt tomatoes and a low sodium liquid bouillon so added a bit more of the seasonings than called for. It was delicious and we will be having this regularly. Thanks for sharing this Dakota.
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Chef John's Macaroni and Cheese

Reviewed: Dec. 30, 2011
Haven't made this yet, but thought I'd share the video link which Allrecipes was highlighting one day and that's how I found the recipe. I'm an experienced cook but did learn a few tidbits from watching. http://allrecipes.com/video/314/tjs-mac-cheese/detail.aspx Am rating 5 stars as I can tell I'll love it as it's similar to mine, but with the added crust.
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Seared Ahi Tuna Steaks

Reviewed: Sep. 18, 2011
Have made this five times now and we love it. I consider it a company level recipe. Only a few peppercorns pop, but they soften in the oil and have such a mild delicious flavor that I double the amount. The cayenne is too much for me so I sprinkle it generously on my husband's and just a tad on mine, and I skip the salt when cooking and lightly salt when serving. As we're not raw fish eaters I sear it but then cook it completely through and we find it just right for us, plenty moist having been cooked in the oil and butter. (This also allows me to use Trader Joe's frozen ahi steaks, 3/4" thick, which cost half or less.) After having leftovers one time which I made into a tuna salad, yummy with the pepper and cayenne flavors, I now always cook a double recipe and we have salad the next night.
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Barbie's Tuna Salad

Reviewed: Jun. 27, 2011
Wow! This is delicious, definitely our favorite, and we enjoy it every few weeks! I was hesitant about the curry at first, (and my husband thinks he doesn’t like it!) but mixed with the sweet relish, dill, etc. it adds a unique and excellent flavor. I make a triple batch and use two cans of red tuna and one of albacore. I also adjust the seasonings and use double the curry and garlic, and about two tablespoon of the onion flakes (triple batch) which have the perfect flavor for this tuna salad. I also add some sliced green onions and do cut down on the mayo a bit. Thanks for sharing this great recipe! It makes it easy to add more fish to our diet.
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Baked Mushroom Chicken

Reviewed: Jun. 26, 2011
I love the concept of this tasty dish as it's simple, and healthy - with modification. I can have it in the oven in 5 minutes and my husband requests it every week or so. I agree with others that it need some spicing up, but that's easy to do. Also, instead of sautéing, I put sliced brown mushrooms in a bowl, add the spices, etc. and mix it all together. Then I place the chicken in a pan and scoop the mushroom mix on top. Other changes I've made are to use breasts or thighs, adding garlic, dried shallots, thinly sliced onion pieces, misc. herbs, no salt, and I always use olive oil instead of butter. Occasionally I make this with skin on chicken and then I either put the mushrooms on the bottom and sides to bake, or during the last five minutes I scoot the mushrooms to the side and broil it so the skin browns. Baking time is determined by the size of the chicken pieces, usually 30 - 40 minutes.
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