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

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AnnieM

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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

Baked Trout Saratoga

Reviewed: Apr. 25, 2009
I'm always looking for easy low calorie ways to make fish. This is a winner. I used filets and didn't bother to baste. Served it with cous cous as someone else suggested and it was excellent!
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1 user found this review helpful

Trout Saratoga Baked

Reviewed: Apr. 25, 2009
I'm always looking for easy low calorie ways to make fish. This is a winner. I used filets and didn't bother to baste. Served it with cous cous as someone else suggested and it was excellent!
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0 users found this review helpful

Kidney Bean Salad

Reviewed: May 5, 2009
Delicious, nutrious, and easy. I use green onions, low fat mayo, and usually add extra celery. This is now a regular side dish.
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Curried Rice Pilaf

Reviewed: May 16, 2009
This was an easy, versitile, and delicious rice dish. I was making Crumb Coated Chicken Thighs, from this site, and this was the perfect side dish. I did make some modifications - extra onions and curry, olive oil instead of butter, used a brown/wild rice mix, and added a can of peas at the end. I didn't bother heating the broth and felt the salt was unnecessary as broth has so much. I was out of raisins and can't wait to make it with them. This will become a regular rice dish for us. Thanks
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1 user found this review helpful

Crumb-Coated Chicken Thighs

Reviewed: May 16, 2009
Delicious flavor, and fast and easy! My husband raved about the taste. I used half Italion and half Panko breakcrumbs, and no salt. I used my new discovery, smoked paprika, which has a wonderful smell, and I also used Chipolte Pepper Flakes in place of the chili powder. I served this with Curried Rice Pilaf (with a can of peas added) from the site and it was a hit. I think this is a company meal and it will become a regular for us! Thanks.
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Spinach and Sun-Dried Tomato Pasta

Reviewed: May 16, 2009
Delicious! Have been looking for pasta recipes without red or heavy white sauce and this was it. I did skip broth as I only has oil soaked tomatoes, and I had sliced mushrooms to use up which provided liquid. Also added some salt free spice mix and as always used whole wheat pasta. An easy and versitile recipe. Thanks!
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Balsamic Glazed Carrots

Reviewed: Jun. 8, 2009
A delicious way to include more carrots in our meals! I microwave mine until almost tender (to keep more vitamins) and then I added them to the rest of the ingredients and simmered all for 3-5 minutes. I've also made them with maple syrup in place of the brown sugar, and will be trying some of the variations others suggested. I can now grab a bag of carrots when shopping and know they won't go to waste due to lack of a good recipe.
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Beets - Roasted Beets and Sauteed Beet Greens

Reviewed: Aug. 4, 2009
Absolutely fantastic! I'd never had fresh beets and these were so delicious, easy, and nutrious. I did cut back on the olive oil, didn't use salt, and just served with the sauted oil/garlic. Wow! An additional comment: I've now made this several times and the last time I left the beets in the oven longer than planned. They were even more delicious and didn't need peeling!
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2 users found this review helpful

Ginger Glazed Mahi Mahi

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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2 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

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

Shrimp Cajun Creamy Pasta

Reviewed: Jan. 14, 2010
Excellent and so fast and easy to make! I did use 6 large garlic cloves, added frozen peas and 3/4 cup parmasian to the sauce as it thickened. Will be making this a regular meal. Thanks.
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3 users found this review helpful

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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19 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

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

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

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

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

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

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