Baking Nana Recipe Reviews (Pg. 1) - Allrecipes.com (13432715)

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Easy Apple Coleslaw

Reviewed: Oct. 13, 2009
I have made this recipe twice for a family that I cook for. They love it! The first time I made it exactly as written. The next time I added raisins, dried cherries & chopped pecans. Delicious. Thanks for a good recipe.
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13 users found this review helpful

Strawberry Vanilla Pancakes

Reviewed: Oct. 17, 2009
I tried this recipe twice and the batter is just to thin. Sorry. Thanks though.
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8 users found this review helpful

Steakhouse Black Bread

Reviewed: Oct. 17, 2009
This has become a go to recipe for black bread and bread bowls. I use 1 1/2 T Cocoa powder and regular strength coffee. One batch make 4 small bread bowls which are great for chowders. These are also good for hot dips. Thanks for a keeper!
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33 users found this review helpful

Jo's Rosemary Bread

Reviewed: Oct. 19, 2009
This recipe is a keeper. Next time I will double it. I made it with the Kitchen Aide stand mixer. Mixed up last night and put it in an oiled bowl in the refrigerator overnight. In the morning I let it come to room temp. Degased the dough and formed into two bowls. Let rise and baked at 375 on a baking stone for 17 minutes. Excellent recipe. Thank you.
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9 users found this review helpful

Parmesan Chicken

Reviewed: Oct. 21, 2009
I made this version of Chicken Parmesan for clients tonight who are super picky. They loved it. Best thing is it doesn't actually use a lot of chicken to produce what looks like huge portions. I dipped the pounded chicken in seasoned flour, egg and then crumbs. Fried in a big pan. They were thin so cooked quickly. Served over a bed of pasta with home made marinara. Topped with mozzarella...popped in a 400 degree oven for 10 minutes. Great recipe. Thank you!
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9 users found this review helpful

Fluffy Pancakes

Reviewed: Nov. 8, 2009
This recipe is a keeper. Double or triple it though. The kids couldn't get enough of these, they just kept coming back for more! Thanks for a great recipe.
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4 users found this review helpful

Sour Cream and Chive Rolls

Reviewed: Nov. 8, 2009
Great recipe! Excellent light and airy. So easy. These will be on the Thanksgiving table this year. Tip for those that have had difficulty. Do not over mix this dough. It will be a little sticky, don't add more flour. After the rise over night the dough will be easier to handle. I got about 34 good sized rolls and they were all gobbled up before I got a chance to freeze any. This is a keeper. Thanks. I made these again for a catered event yesterday. I used dried chives, bacon bits and grated Cheddar cheese. Formed into 2 oz buns. Filled with egg salad. They were amazing. Not one sandwich left! Thanks again. BTW, 2 oz buns yeilded 24 rolls.
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6 users found this review helpful

Grandma VanDoren's White Bread

Reviewed: Nov. 8, 2009
Fabulous. What more can I say. This will be my go to recipe for white bread. Thanks for sharing. Grandma VanDoren's legacy lives on.
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6 users found this review helpful

Simple Carnitas

Reviewed: Nov. 13, 2009
WOW, this was great. Did it stove top. The meat came out moist and flavorful. I cooked 11 lbs of meat, enough for the tamales we are going to be making and several other meals. Thanks for a great recipe Ken.
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6 users found this review helpful

Smooth and Creamy Peanut Butter Pie

Reviewed: Nov. 14, 2009
thanks to MySweetCreations I discoverd this recipe. So good and so EASY! There wasn't a bite left. Thank you!
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6 users found this review helpful

Party Pinwheels

Reviewed: Nov. 15, 2009
These are a great crowd pleaser. You can add thin sliced turkey, ham or what ever you choose. I make a variety...something for everyone. I have also add grilled leftover veggies (peppers, onions, mushrooms, pineapples and diced chicken) excellent! Thanks for a keeper!
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12 users found this review helpful
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Hearty Ham Casserole

Reviewed: Nov. 17, 2009
I made this for my daughter's family night. I doubled the recipe. Instead of milk I used evaporated milk & broth and I used cheddar and Jack cheese instead of the processed cheese. I used red potatoes, cooked and then sliced. It was a huge hit with her husband and 6 kids. Good Stuff! Thank you.
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8 users found this review helpful

Colleen's Potato Crescent Rolls

Reviewed: Nov. 23, 2009
I found my Thanksgiving rolls! This are light, airy and very tasty. I followed the recipe to a T, using 2/3 C sugar, which I thought would be too sweet. No worries....they were perfect. I made 24 dinner rolls and 6 sandwich rolls. Thanks for a great recipe.
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7 users found this review helpful

Black Friday Pie

Reviewed: Nov. 27, 2009
I made this tonight in individual oven safe dishes. The only thing I added was a layer of sweet potatoes. I piled the potatoes in a high mound and baked for about 20 - 25 minutes. Perfect!
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6 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Dec. 1, 2009
I made 3 of these today. Very yummy. I did two in the oven and 1 in the crock pot. I must say, they didn't need 5 hours in the oven. They were done in about 3 1/2 - 4 hours. The one in the crock pot cooked on low for about 6 hours. The smell of these chickens roasting in amazing. I made the spice mix as directed. It is very good, indeed and not too much kick at all. Thanks for a good recipe.
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6 users found this review helpful

French Bread

Reviewed: Dec. 3, 2009
I made this in my KA mixer. This is an easy and "fast" (as yeast goes) French bread. I proofed the yeast with the water 110 degrees and the sugar for 10 minutes. Started adding the flour on low speed. Added the salt and 1 Tablespoon olive oil. Kept adding more flour 1/2 cup at a time. I used about 3 cups flour. Kneaded on medium speed 6 - 8 minutes until dough pulled away from the side of the bowl and was smooth and silky. Turned dough out and let rise in a greased bowl. Took about an hour to double in size. Turn dough out on to light floured board and let rest for 10 minutes. Cut in half and I stretched the dough into 8 x 10 rectangle. I roll one up starting with the long edge and it was more like a baggette. The other I stretched and rolled from the short edge, tucking the ends in and it was more like a French Bread. I covered and let rise a second time, until doubled. Baked in a preheated oven on a baking stone for 25 minutes. Internal temp should be about 180 - 200 degrees. Cool on wire rack for at least 20 minutes. Great Bread! Thank you.
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85 users found this review helpful
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Hot and Sour Soup (Suan La Tang)--Southern China Style

Reviewed: Dec. 15, 2009
I made this tonight and doubled the recipe as we REALLY like Hot and Sour Soup and this was exceptional! I have tried a lot of recipes over the years and this one is a keeper. This soup comes together really fast if you have everything prepped, measured and ready to go. Awesome recipe...thank you!
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6 users found this review helpful

Simple Whole Wheat Bread

Reviewed: Dec. 16, 2009
This is a wonderful Wheat bread. It has become our favorite sandwich bread. This recipe makes 2 really big 9 x 5 loaves. You can add cracked wheat or flax in step 2. Easily halved to make 1 loaf. I often make the full batch then make one loaf and a bunch of sandwich rolls. Thanks for a great recipe. Update: I have started making this using more WW flour and less white flour. Add the WW flour first so it totally hydrates and then mix in the white flour - you might not need all the white flour as the WW flour absorbs more water than white flour does.
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11 users found this review helpful

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