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

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AnnieM

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Salmon Salad

Reviewed: Mar. 16, 2010
This was excellent. I made it with two cans worth of leftover salmon from last night with a just of touch of smoked salmon I needed to use up. The combo of green onions, celery and dill add just the right flavor. I used lime juice as that's what I had, and no salt due to the smoked salmon. Yummy. Thanks for sharing this one.
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20 users found this review helpful

Cold Black Bean Salad

Reviewed: Nov. 1, 2008
So easy and delicious! I didn’t have fresh tomatoes so used one can Rotel and one can no salt diced tomatoes, both drained. I served it with avocado slices and a spoonful of sour cream on top! We are limiting meat so this was a great main dish along with a green salad, and the second night I served it on top of the greens. Thanks for sharing!
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17 users found this review helpful

Glazed Dijon Carrots

Reviewed: Jul. 15, 2007
Easy and delicious! I cut the baby carrots in half lengthwise and microwaved for 3 minutes to help keep in more nutrients. Even my husband who isn't fond of carrots loved them.
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16 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

Original Blue Cheese Coleslaw

Reviewed: Aug. 1, 2009
Fantastic and so easy! I took this to a dinner party and everyone raved about it. I think the celery and lemon juice are what makes this so good as they add a crisp flavor different from most mayo based coleslaw, yet you can't taste the lemon. I will be making this often as I'm trying to add more cabbage into our diet.
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12 users found this review helpful

Grandma Jeanette's Amazing German Red Cabbage

Reviewed: Jan. 26, 2008
Delicious! Didn't know red cabbage could taste so good. I will cut the sugar by half next time and perhaps use an additional apple to make it a bit healthier.
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12 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

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

Stuffed Green Peppers

Reviewed: Nov. 14, 2009
A great all-in-one dish vegetarian meal! As others did I used this as a start and made modifications with what I had on hand. I usually don't buy green peppers but I neighbor gave us some from their garden and they turned out great with all the other flavors from the stuffing. I sauted half an onion and 3 garlic cloves and then cooked a brown rice mix in that, and added it to the beans when done. I didn't have swiss cheese so used jack, and I used leftover pasta sauce in place of the tomato sauce. To cut down on fat I only put cheese on top, but it would be yummy with gooey cheese layers. Thanks!
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8 users found this review helpful

Creole Shrimp

Reviewed: Apr. 21, 2009
Awesome! Had never taken time to make a real roux before and I think that made all the difference in giving it a rich flavor. Made modifications due to what I had and other reviews: used one can stewed and one can diced tomatoes, roasted red pepper in water in place of green, 2 heaping tsp. of jar minced garlic, a few shakes of Tabasco, a few shakes of red pepper flakes, and only 1/2 cup of water. Forgot the parsley. Served it over a brown/wild rice mix and it was fantastic! I discovered that while shrimp is frozen the tail shells pull right off. Will be a regular meal for us. Thanks!
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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

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

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

Mahi Mahi Ginger Glazed

Reviewed: Nov. 14, 2009
Absolutely delicious! My husband raved about how good this was throughout the meal. Instead of a glass dish I put the marinade ingredients in a ziptop baggie, squished them around and put the fish in it. As others mentioned I too baked the fish to reduce fat. I was in a hurry so didn't take time to make the reduction which I was sorry about once we were eating. Also, I was out of fresh garlic and ginger so used powdered; can't wait to make it with the fresh spices. Served it with a brown rice dish. I'm trying to find more easy, nutrious fish recipies and this will now be a regular for us. Thanks!
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5 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

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

Butternut Squash Soup

Reviewed: Dec. 5, 2009
Absolutely delicous. This will become a new, but low fat comfort food for me. It tastes much more caloric than it is. Roasting the squash is a must as it gives a fuller flavor, and the skin peels off so easily! As did many others I used real chicken broth, 4 cups, (organic & low sodium due to high blood pressure) and I think that also adds to the rich flavor. I also doubled the cayenne pepper and used only 8 ounces low fat cream cheese. Was glad to read reviews that this freezes well.
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4 users found this review helpful

Grilled Montana Trout

Reviewed: Jul. 4, 2008
This recipe was simple and delicious. Our neighbors gave us some fresh caught trout which I had no idea how to cook. Allrecipies to the rescue! Wrapping each fish in its own packet worked out well as they varied greatly in size, and thus cooking time. There was more than we could eat in one meal so I used the leftovers the next day to make trout salad sandwiches, just adding a bit of mayo. Yummy!
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4 users found this review helpful

Easy Eggplant Dish

Reviewed: Jan. 26, 2008
This was a delicious combination and could be made using various veggies. I Added a chopped red pepper that needing using and microwaved the veggies to tender crisp to keep in more vitamins. Was out of breadcrumbs so used half a bag of seasoned cornbread stuffing, and didn't use the crackers on top. Yummy!
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4 users found this review helpful

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