ANN7258 Recipe Reviews (Pg. 1) - Allrecipes.com (1901592)

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Best Ever Saucy Beef Kabobs

Reviewed: May 23, 2003
Excellent! Definitely a keeper! I halved the sauce, marinated the beef for a few hours before skewering in some of the sauce and saved the rest for basting on the coals---fabulous! The 10-year old insisted on taking the leftovers to school in his lunch kit the next day. Look forward to a summer full of kabobs!
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44 users found this review helpful

Slow Cooker Pizza

Reviewed: Jan. 17, 2003
This was okay--I guess because of all the rave reviews, I thought it would be outstanding and was a little disappointed. Be sure you are using a LARGE slow cooker--I have a small one and couldn't quite fit all the ingredients in. I found the layering to be a little fiddly, like making a lasgna. The whole point of using a slow cooker is to throw in the ingredients and walk away for a few hours...no throwing here. Hubby liked the taste but the kids weren't overly thrilled. And it looked like a dog's breakfast. Won't try this one again.
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38 users found this review helpful

Jeremy's Philly Steak and Cheese Sandwich

Reviewed: Feb. 4, 2005
This is absolutely the best sandwich I have ever made or eaten! What is wrong with you people who rate it low simply based on what it is named?! Delicious in every sense of the word! I used left over rare steak from an earlier barbecue, sliced thin and piled high in fresh, soft panini buns...yummy! Philly or no Philly! Rock on, Jeremy!
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20 users found this review helpful

Shell Pasta Salad with Salmon and Green Beans

Reviewed: Jul. 12, 2003
This is a very tasty low-fat recipe! I only used one can of salmon and you really should use the large pasta shells...I used the small ones and one cup will no way serve eight people...had to use 2 and a half cups of small shells and I doubled the sauce ingredients. Found it to be a bit too lemony for my taste so I cut the citrus by adding about a quarter cup of lo-fat sour cream. Turned out wonderful! I will keep this recipe and dazzle my friends and family at the next summer BBQ I go to!!
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17 users found this review helpful

Summa Borscht

Reviewed: Aug. 11, 2008
Definitely needs a hambone stock to start this soup off and make it truly Mennonite fare...
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11 users found this review helpful

Apple Stuff

Reviewed: Jun. 23, 2003
This is a new favorite with my bunch!! We have a huge apple tree in our yard and I can never use them all up without us all getting sick of pie and traditional apple betty. We cannot get enough of this recipe though...a real keeper!
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8 users found this review helpful

No Peek Irish Beef Stew

Reviewed: Jan. 17, 2003
This recipe was just okay--found it to be quite plain...won't be keeping this one, I'm afraid
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6 users found this review helpful

Spinach and Tortellini Salad

Reviewed: Sep. 13, 2009
This was a very good recipe. I did not add the black olives, as I wanted to serve it the next day and I noticed a few people who said the salad looked gross the following day. I'm sure that is due to the fact that black olives break down easily onto other ingredients. I added lots of feta cheese, as we like a stronger tasting cheese and I put in a yellow bell pepper, julienned into thin strips as well as some finely sliced red onion. It looked impressive and tasted even better...I might suggest coating the pasta in the Italian dressing while the pasta is still hot. It soaks up all the wonderful spices while it cools. Then add the veggies once cool and refrigerate. It looks great the next day!
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5 users found this review helpful

Cubanos Frijoles

Reviewed: May 29, 2003
I was pleasantly surprised by this recipe...it was really tasty! The redwine vinegar and the cajun spices are terrific together. I did discover that I don't care for the taste of cilantro, however, and next time will stick to fresh parsley. I served it with a dollop of sour cream and the family went wild for it!
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5 users found this review helpful

Easy Caramelized Onion Pork Chops

Reviewed: Dec. 23, 2002
AWFUL!! This recipe is bad beyond words. I don't know what kind of season salt this person was using but it must have had an extremely low salt content. I found it to be so salty that I could not serve it to my children in good conscience. The onions were not so much carmelized as they were mushy and disgusting after having boiled in the pan of water for 30 minutes. I cut the salt by 1 tsp and the water by 1/4 cup and also left the lid off the pan for step three and still it was gross. If you enjoy eating salt straight from the salt sellar this could be the recipe for you. Otherwise, steer clear!
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5 users found this review helpful

Pork Chops with Blue Cheese Gravy

Reviewed: Apr. 5, 2003
This was excellent! True--you need to be a lover of blue cheese to really appreciate the flavors of this dish. I sauteed some fresh mushrooms and garlic in butter after removing the chops from the pan and before adding the cream and cheese. The result was terrific...we spooned the mushrooms and sauce over a side of buttered egg noodles....yummy! Not a dish for those who are counting their calories by any means but wonderful all the same!
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4 users found this review helpful

Pumpkin Fluff Dip

Reviewed: Oct. 24, 2009
I made this recipe exactly as stated and served it in a carved-out pumpkin with gingersnaps and cinnamon snaps. I got RAVE reviews. I would not change a thing. It's perfect.
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3 users found this review helpful

Broccoli Beef II

Reviewed: Jul. 12, 2003
This was not a bad recipe but I would suggest using a more tender cut of beef than round. Maybe sirloin...I found the meat to be a tad tough. Otherwise a nice, flavourful dish. Took the suggestion to serve it with white rice as it seems just a bit odd to serve it over fettucine. Hubby liked it more than I did, so I will probably make it again to make him happy.
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3 users found this review helpful

Cottage Cheese Perogies

Reviewed: Mar. 20, 2011
I don't know if all perogy recipes are like this one but if they are I will probably never make perogies again. I found the dough incredibly hard to roll out. Very stiff. It tasted okay but not really worth the effort it took to make them...
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2 users found this review helpful

Ukrainian Red Borscht Soup

Reviewed: Sep. 13, 2009
Beet borscht is one of my all-time favorite soups. I start out with short ribs, braised and then covered with water and simmered for two hours along with a chopped onion, rather than the sausage...I have added sausage to the soup later, but find it a tad fatty for a soup base. Also, I simply cannot make a beet borscht without adding a good 1/4 cup of chopped FRESH dill in the last half hour of cooking time. When I serve this soup, I add about a tablespoon of white vinegar to each bowl and a good dollop of sour cream...sounds weird, I know, but it is to die for, really!
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2 users found this review helpful

Baked Soy Lemon Chops

Reviewed: Jul. 16, 2003
Excellent!! Do yourself a favour and grill these on the BBQ rather than baking them if it is at all possible. I marinated the chops for 4 or 5 hours before grilling and they were perfect. Try these...you won't be sorry!
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2 users found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Jan. 17, 2003
Guess I'm just not a dumplings kinda gal. Had never tried them before so I thought I would. They turned out okay but I just don't care for them. The chicken was passable but I found that calling it a "recipe" a bit of a stretch when it's just chicken in soup. I'll be pitching this one.
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2 users found this review helpful

Granny's Cherokee Casserole

Reviewed: Nov. 13, 2002
This was a tasty dish...a tad more oregano than I like but still very tasty. Next time I will reduce the oregano by half. Very maker friendly with little effort necessary. I would serve it with a nice green salad to round out the meal.
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2 users found this review helpful

Barbecue Beef Cups

Reviewed: Mar. 12, 2011
These were really easy to make and my kids liked them alot and asked that I make them again. Good for a supper on the go, as they can be picked up and eaten. Leftovers were convenient for the lunch boxes...A keeper!
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1 user found this review helpful

Louisiana Shrimp Casserole

Reviewed: Sep. 13, 2009
This was absolutely wonderful although what it has to do with Louisiana is beyond me...I added par-cooked broccoli, some hot sauce and used cream of mushroom as the shrimp soup is not available in Canada...we served it over rice. My kids went nuts for it! A definite keeper!
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1 user found this review helpful

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