AnnieM Recipe Reviews (Pg. 2) - Allrecipes.com (18747189)

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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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5 users found this review helpful

Aw-some Coleslaw

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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1 user found this review helpful

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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2 users found this review helpful

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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4 users found this review helpful

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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8 users found this review helpful

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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6 users found this review helpful

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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6 users found this review helpful

Grilled Salmon I

Reviewed: Jun. 26, 2011
Fantastic marinade! Great combination of flavors that really compliment the salmon. I skipped the lemon pepper and salt (husband's high blood pressure) and added some fresh ground black pepper and juice of a small lemon. Also used jared minced garlic and olive oil. As other reviewers mentioned I baked and then broiled it, and also did a reduction on the marinade to serve over the salmon and some rice. The sauce on top was delicious. Can't wait to make this again.
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3 users found this review helpful

Raspberry Sauce

Reviewed: Jun. 26, 2011
Delicious, and fast and easy! I served this with 'Fudge Truffle Cheesecake' (from this site) for a birthday party and everyone loved it. I made a larger batch and had to use frozen raspberries, 2-12 oz. bags, and although I try to use a minimum of sugar they were quite tart so I had to add more to taste. Since I usually use frozen raspberries I may try using OJ concentrate next time to see if that sweetens it up some, but I think it's just the nature of raspberries, sometimes they're all sweet and sometimes they're more tart. I also skipped step 3 as other reviewers mentioned as I like the crunch of the berry seeds, even though I know it's not as classy. And, since it was all adults I added some Grand Mariner once it was cooled. Will be making this again. Thanks!
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5 users found this review helpful

Red Pepper Coulis

Reviewed: Apr. 24, 2011
This has a mild yet delicious flavor. Have made it several times and served it over ravioli. I do add garlic, oregano, and used light sour cream as other reviewers mentioned. Can't wait to try with chicken and shrimp. To the reviewer who used garlic instead of shallots, you need the mellow flavor of the slow cooked shallots rather than just a teaspoon or two of garlic.
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2 users found this review helpful

Red Bell Pepper Coulis

Reviewed: Apr. 24, 2011
This has a mild yet delicious flavor. Have made it several times and served it over ravioli. I do add garlic, oregano, and used light sour cream as other reviewers mentioned. Can't wait to try with chicken and shrimp. To the reviewer who used garlic instead of shallots, you need the mellow flavor of the slow cooked shallots rather than just a teaspoon or two of garlic.
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4 users found this review helpful

Quick and Easy Mexican Chicken

Reviewed: Feb. 27, 2011
Made this last week when I wasn't feeling well and just didn't want to cook. I could tell this could be really fast and in fact with cooking and ingredient modifications it was in the oven in 5 minutes and done in fifty, turning out moist and delicious! I read many of the reviews and then modified it to what was on hand. Decided to skip the browning step. Needed to use up a green bell pepper so diced it and then spread the chicken breast (cut into four strips) on top. No salsa in the house (too much salt for my husband anyway) but did have half a jar of marinara sauce which I poured evenly on top. Covered and baked for 45 minutes and then served on top of pasta with a sprinkle of parmesan. Yummy! I rated this 5 stars because it's a great idea - so easy and versatile. I loved not having to take time to brown the chicken and saute the peppers. Will be making this again with more cut up veggies on the bottom layer.
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11 users found this review helpful

Tomato-Topped Sole

Reviewed: Feb. 21, 2011
My first time cooking sole and this was delicious, and so fast and easy. I did use a can of salt-free diced tomatoes as others suggested, and added fresh minced garlic and Italian Seasoning to the tomatoes. Will look forward to using fresh tomatoes when they are back in season and have some taste. Also skipped the butter to lower the fat content; and although I'm sure the butter adds a wonderful flavor, it was excellent without. Thanks Esther for a new fish recipe that will become a regular!
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3 users found this review helpful

Spinach, Caramelized Onion, and Muenster Au Gratin Potatoes

Reviewed: Feb. 4, 2011
This recipe is delicious and I’ve made it several times, with modifications, in the last few months. Because of the high fat content as written I use olive oil instead of butter and 2% milk instead of heavy cream. And, since all I’ve had on hand were russet potatoes that’s what I’ve used. I also leave out the salt as the cheese has plenty and my husband has high blood pressure. As for the cheese I can say that I have made it with many types and mixes, and that the Muenster is definitely the best! This is now our favorite potato recipe, and although I’m sure it would taste much richer as written, the basic recipe idea is excellent and still a treat with all the cheese!
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13 users found this review helpful

Caramelized Red Bell Peppers and Onions

Reviewed: Feb. 4, 2011
Delicious and so easy! I make this every few weeks and love how versatile it is. It goes well as a side dish to meat or as a topping for various gourmet ravioli. I usually add a few minced garlic cloves and so far have only used basil; although I can see that various spices would also work well depending on what else will be served. I leave out the salt due to my husband's high blood pressure and it doesn't seem to effect the flavor. It's delicious made with the red wine as per the recipe, and also excellent with a few dashes of good balsamic vinegar added. My husband comments how good it is each time I serve it. Thank you Crow!
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3 users found this review helpful

Displaying results 21-40 (of 82) reviews
 
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