Notes about Recipes in this site

• Mexican quinoa

  • MMarlean on January 19, 2013

    Very easy recipe. Served w/melted cheese on top, guacamole and roasted garlic/black bean tortilla chips. Left out the tsp salt, as the canned items had plenty already. Used Rotel diced tomatoes w/lime juice and cilantro for the diced tomatoes.

• Strawberry peach sorbet

  • Christine on March 18, 2016

    This is a really great sorbet recipe. Love the flavor combination.

• Kale pesto white bean dip

  • Christine on September 05, 2014

    This is quite good! There is a distinct kale flavor to this dip, but it is mellowed out by all the other ingredients and whatever you choose to dip in it (whole grain crackers for me). I lot of other kale pesto recipes I've seen call for blanching the kale which might be worth trying if you want the kale flavor to be even milder. I had extra kale so I made triple the amount of the pesto portion of this recipe and froze the excess. I am planning to use the extra sauce to make into the extra batches of dip at a later date, BUT if you are making the pesto portion just to make pesto, cut down on the salt as it is too much if you are not going to be adding in the beans. It was a little hard to judge how much pesto to use for a batch of dip since I had made so much extra sauce, but I tried about a 1/2 pesto per can of beans which seemed to work well. I also added in a bit extra cheese (Romano instead of Parmesan as that is my favorite).

• Turkey meatloaf

  • mfto on January 25, 2015

    I liked many things about this recipe but not the 2 tbs of Worcestershire which overpowered the meatloaf. You are supposed to use ground turkey breast but I had only 85% ground turkey. Other recipes I have made using ground turkey claim all breast meat lacks flavor. I didn't have fresh thyme so used ground thyme which is one of my favorite ground herbs. But I ask you, will 1/2 tesp of fresh thyme have a chance against 2 tbs Worcestershire! Annie says to put bread slices in the bottom of a loaf pan but she doesn't indicate the size of the pan. I should have used a smaller loaf pan. The bread is used to soak up the fat. Next time I will place the formed meatloaf on a wire rack on a baking pan. One other change I made was to substitute ketchup for 1/2 tesp tomato paste. No, I am not anti-Annie. In fact several of her recipes are on my list of favorites. I will try this recipe again but just adjust the seasoning to my liking.

• Black bean, chicken and red pepper stew

  • mfto on October 26, 2014

    I made this using ingredients in my pantry plus leftover rotisserie chicken and broth made from the carcass. I substituted leftover Twenty minute marinara sauce by Lidia Bastianich for canned tomatoes. The slow cooker black beans were from Cafe Johnsonia's recipe and frozen in 2 cup containers. The roasted red peppers and the canned green chili peppers are essential in my opinion. Seasonings include ground cumin and cayenne. Sadly I did not have cilantro but will be certain to include it next time. Being a southerner, I always have okra in my freezer and added some to the stew. I think corn is also a possibility. In fact you could leave out the chicken and not miss it. My husband gave this his highest praise which doesn't happen often. Served this with rice.

• Layered Mediterranean dip

  • mfto on February 02, 2015

    This seems to be my down-on-Annie's Eats month. I wanted to love this because it is so beautiful. My guests admired but had only a few tastes before choosing other appetizers. Some thought it looked too much like a pizza. I made the cilantro pesto but it lacked zest to me. Maybe more garlic? A little heat? For the hummus, I chose a supermarket brand. Not good. Not Annie's fault. Annie has an oven dried tomato recipe which may have made a great difference. I just used cut-up cherry tomatoes. So I am going to give 3 stars for beauty. Maybe I need to find more refined guests than I had.

• Black bean patties with corn relish and avocado cream sauce

  • mfto on August 04, 2015

    This recipe is not fast, at least for me, and used more dishes than I like to wash. I had to make some ingredient and cooking modifications. Great flavor in bean patties; delicious corn relish; avocado cream sauce too heavy. I used my slow cooker black beans that were frozen and much superior to canned. Even though defrosted overnight, they were still too wet. I did add extra panko but maybe should have added an egg white. Fell apart when turned in pan but delicious flavor. Used chipotle chile powder which I prefer to chipotle in adobo. Did not sauté corn but cooked 2 ears in microwave on high for 5 mins, shucked and cut kernels off cobs. Very fresh tasting. Didn't have tomatoes; had to add some minced roasted peppers for flavor and color. Also added a little minced scallion. All limes are not equal. Used only 1/2 lime after tasting. Tasted jalapeño; much too hot for us. Sub more chipotle powder. Avocado sauce too heavy. Husband preferred salsa. Served tortilla chips on side.

• Baked Southwestern egg rolls

  • mfto on August 17, 2014

    I made these for a large family party. The egg rolls disappeared quickly along with the salsa that I made for dipping. Since I had no cans of black beans in my pantry, I defrosted 2 cups of pinto beans that I had cooked and they were a good substitute. Also I substituted fresh corn for frozen corn since this is the height of summer corn. Annie's recipe is written for 24 egg roll wrappers and my package had only 21 so I had leftover filling. That is another improvement I will make next time because I think the frozen wrappers in the Asian supermarket are probably superior to those in the refrigerated section of my supermarket. I had never used packaged Mexican cheese blend before and I would be more careful next time choosing a brand. My cheese seemed finely shredded and dry. Since I live in an area with Mexican groceries, I think that I can do better. I did bake the egg rolls a few hours ahead and reheated slightly before serving. This is a crowd pleaser.

• Spicy white bean dip

  • eliza on June 30, 2015

    Very good dip. I use the original recipe on the White on Rice blog with a bit more seasoning as in this recipe. I also dial back the sriracha a bit until I taste it. Usually takes about 2 tbsp of water, and I run the food processor for a few minutes to make it smooth and fluffy.

• Roasted strawberry muffins

  • apattin on July 10, 2019

    Was not a fan of using whole wheat flour here as the muffins felt heavy although the crumb was OK. I'll make again with all white flour. It made 14 muffins. The strawberry roasting step yielded a lot more than the 4 tb the recipe promised, but that is probably the juiciness of the fruit. The leftover syrup will not go to waste!

• Roasted shrimp with feta

  • apattin on August 25, 2017

    Used the same recipe as published in the Food Network. She uses 1.5 cups diced fennel instead of the onion.

  • apattin on July 16, 2018

    I also (by happy mistake) made it once with goat cheese instead of feta. It was delicious.

• Banana scones with browned butter glaze

  • Thredbende on July 27, 2013

    I substituted regular plain yogurt for the Greek and diluted the same yogurt for the buttermilk glaze.

• The ultimate oatmeal raisin cookie

  • ssdrabek on September 09, 2013

    I so wished these had worked out for me...but they did not....the taste is there...but they are just flat and unappealing looking. I will still be in search for the perfect oatmeal raisin cookie!

  • Yildiz100 on March 13, 2013

    Since I am not much of a baker, these did not turn out 100% perfect the first time--I didn't space the cookies quit far enough apart, and I had some trouble judging doneness. They are excellent though, so I will just have to make these over and over until I get them right! Used regular dark brown sugar (brun farin socker) since we don't have light. Seemed to work well. I cut the salt down to one tsp, and I think I will do 3/4 tsp next time.

• Trio of crostini: Roasted tomato, herbed honey, and kale pesto with fresh ricotta

  • Krisage on May 20, 2020

    Topped ours with homemade ricotta, homemade nettle/ramp pesto, sliced kalamata olives, and sauteed mushrooms. Yum!

• Shaved Brussels sprouts salad with cranberries, apples and Gouda

  • Krisage on December 07, 2019

    Tasty! Subbed in goji berries for craisins to good effect. And used pepitas in lieu of hazelnuts. All the ladies at our book club potluck wanted the recipe.

  • mharriman on October 17, 2022

    Great way to eat Brussels sprouts without cooking them. I made half a recipe and substituted a cut up pear for the apples and cheddar cheese for the Gouda. We loved the dressing. Will repeat.

• Pizza sauce

  • Krisage on June 14, 2021

    Used canned tomato sauce to good effect. Much better than typical store-bought bersions. With the garlic and chili flakes (not mentioned in EYB list) this was a nicely rounded flavor with a hint of spice.

• Tomato mozzarella basil tart

  • bwehner on July 19, 2016

    Even the crust is easy. Good, simple ingredients. Well combined. Basil & garlic in crust is delicious

• Herb baked eggs

  • hirsheys on May 23, 2020

    These were fine - not brilliant.

• The perfect burger bun

  • annapanna on August 30, 2013

    Finally I found a really good recipe to make burger buns at home! It took three attempts to perfect these - I think the first times I added too much flour, I need to remember not to do that in the future. They also freeze really well.

• Classic chocolate layer cake

  • annapanna on March 22, 2013

    This turned out great, so moist, delicious! Next time I will put a little less sugar in the frosting, but other than that, it's perfect. I used slightly smaller tins, 20cm, and baked for 35 min at 180 C.

• Pita bread

  • annapanna on June 16, 2013

    The pitas turned out great, they puffed up perfectly in the oven. The recipe is explained really well. I used german 550 flour, the same I use for pizza dough. Next time I will try substituting 1/2 of the amount with wholewheat.

• Vegetable tian

  • Yildiz100 on July 21, 2021

    Nice recipe, but I couldn't fit all of the vegetables in the specified tray. I sliced them too small, so that was part of the problem. Next time make them thicker and maybe don't slice ALL of the vegetables before starting (do that as needed) so they don't go to waste.

• Iced oatmeal cookies

  • imaluckyducky on December 30, 2016

    5 stars! These were made as part of a baked Christmas gift basket. These bake and cool to a softer oatmeal cookie texture, with a slight chew. Using fresh grated nutmeg is essential! The icing takes a full night out to harden completely. Will make again!

• Mexican corn and poblano soup

  • imaluckyducky on June 22, 2013

    This is quite good! I adore poblanos so I doubled the number of them, took half, and blended them with the onions after they were charred and de-skinned. Turn the soup a cool green color. If you're vegan you'll need to add a tad more salt than suggested to make up for the saltiness of the cheese.

• Cheddar dill scones

  • FunkyViriditas on March 03, 2014

    These came out a bit dry...

• Cream cheese pound cake with strawberry coulis

  • FunkyViriditas on March 11, 2014

    I made a mistake & used salted butter and it still came out delicious!

• Banana espresso chocolate chip muffins

  • FunkyViriditas on February 17, 2014

    Can substitute cream cheese for mascapone and coconut mlik (from a carton, not a can) for milk. 6 medium size bananas is about 1.5 cups. The batter is for about 14 muffins.

• Bok choy brown rice salad with orange sesame dressing

  • mharriman on February 15, 2022

    I used Lundgren brown basmati rice but I wasn’t paying attention and only made enough for 3 cups, not four cooked rice cups. That was plenty for the rest of the vegetables. After all the chopping and the rice cooled down, this was easy to put together. I only used a small amount of the dressing, enough to moisten the ingredients. I put the rest on the table for additional drizzling. The dressing has a subtle flavor that we enjoyed. It wasn’t so overwhelming that it overshadowed the vegetables. I made the full recipe and will have plenty for a second side dish plus a couple lunches. Side note: the online recipe link takes you to “error” but if you click on Annie’s website and type in the recipe title, it comes right up.

• Massaged kale Caesar salad

  • mharriman on August 06, 2019

    Very good kale salad. I used country white bread for the croutons. The croutons, Parmesan cheese topping, and dressing make a tasty combination with the massaged kale. I’ll definitely repeat.

• Grilled portobellos stuffed with sausage, spinach and mozzarella

  • mharriman on January 12, 2018

    Hearty. The portobello and sausage combined with spinach, basil, onions and mozzarella produces a hearty burger- like texture and taste. Nice! Based on Annie’s Comments that Bobby Flay’s original recipe made too much filling, I reduced two of the amounts - sausage (used 4 ounces) and the spinach ( I used 4 ounces) for two of us. I also grilled the caps on my stovetop and finished the entree grilling in the oven on broil setting. Turned out well. We liked the tweaked stuffing amounts.: just right for 5 stuffed mushrooms- 2 each for dinner and an extra for lunch. Recipe could easily be made vegetarian. Instead of the sausage, shiitake mushrooms would work well as a meaty filling.

• Pacific pork kebabs with pineapple rice

  • mharriman on November 15, 2022

    I ended up finishing my skewer cooking under the broiler because they weren’t cooking evenly on my stop top grill pan. I placed them 8 inches away and broiled for about 5 minutes after 6 minutes on the stove top. We loved the subtle flavor of the honey- pineapple marinade Infused pork and the pineapple rice. This is a lighter take on teriyaki without soy sauce. We thought it was a winner. Will repeat.

• Linguine with clam sauce

  • mharriman on May 06, 2020

    I wanted something creamier than my usual go-to clam sauce: clam broth, white wine, and lemon, and decided to try this recipe. Husband liked it a lot. I thought it was okay but bland. The sauce doesn’t really thicken up to a creaminess that I was looking for. Adding Parmesan to the sauce instead of just topping the dish with it will be my tweak next time to create a creamier feeling and tasting mixture.

• Caprese pasta salad

  • mharriman on July 05, 2021

    Made this as one of the side dishes for a family dinner. This was popular among the three with a couple people taking seconds. I made the salad in the morning and added fresh basil from my garden just before serving. Wonderful subtle flavors.

• Harvest apple and spinach salad

  • mharriman on January 06, 2018

    Nice alternative to tossed Salad. I used goat cheese and pine nuts instead of feta and sliced almonds since that’s what I had on hand. Used tuxedo sesame seeds in the dressing. Loved the crunch from the apples and the dressing ingredients. A keeper that we’ll add to our salad calendar. Paired well with a Jacques Pepin veal and mustard sauce recipe.

• Banana bread waffles

  • anya_sf on August 12, 2020

    I forgot to add the eggs until the next morning, but don't think that mattered. The waffles baked up pretty nicely, but softened upon sitting. The flavor wasn't quite what I was hoping for - not enough banana flavor (although bits were noticeable in the waffles) or spice. Next time I'd increase the spices and sugar. Good with maple syrup though.

• Gingerbread waffles

  • anya_sf on December 16, 2020

    New link: https://everydayannie.com/2010/12/01/gingerbread-waffles/

• The floral print

  • anya_sf on September 28, 2020

    Very nice. I used less simple syrup (same amount as elderflower liqueur); the drink was plenty sweet. I didn't have enough lime so used more lemon juice - while a mix is nice, you could use either.

• Spinach salad with warm bacon vinaigrette

  • anya_sf on January 09, 2021

    Nearly identical to Smitten Kitchen's and Alton Brown's recipes, this recipe came closest to what I made, although for 8 oz spinach, I just made 3/4 of the dressing. I love this salad and don't know why I hadn't made it in so long.

• Seared scallops with summer veggie and bacon hash

  • heather358 on July 07, 2024

    This recipe was a lovely use for the garlic scapes, zucchini and yellow squash just harvested from my garden. Super easy and super flavor and the scallops came out perfectly. I will be making this every summer. Thanks!

• Mixed greens with Dijon vinaigrette and roasted portabellos

  • fairyduff on August 30, 2020

    An excellent method for mushrooms. The roasting time is quick and gives a full flavour.

• Pink grapefruit sorbet

  • LadyCJKT on June 18, 2018

    This is a delicious sorbet. It's so refreshing and the sweetness perfectly balances out the tartness. I used Tanqueray no. 10 instead of Aperol as that's what I had access to.

• Peanut butter crisscrosses

  • ashallen on May 08, 2022

    Between the sweetness level, sugar coating, not-too-intense peanut flavor, and slight chewiness these made me think "peanut-flavored sugar cookies!" Overall a nice cookie, though I prefer peanut butter cookies that have a deeper brown sugar flavor (easily adjusted by substituting dark brown sugar for light brown + all or some of the white sugar). I'd also remove them a bit earlier from the oven next time so they're softer after cooling. I skipped the recommended parchment/silicone mat, and the cookies both baked well and removed easily from both single-layer and insulated aluminum cookie sheets.

• Allspice crumb muffins

  • ashallen on October 27, 2019

    Very nice muffins - I enjoyed the sweet, crunchy streusel topping. Allspice was well-behaved vs. overwhelming, though mine wasn't super-fresh which probably toned it down. I used the optional lemon zest and really liked its flavor with the allspice. These are relatively rich and sweet muffins - more like little crumb cakes than breads - and good enough on their own that I didn't feel the need for extra butter, honey, jam etc. Muffin tops spread during baking across the tin, forming a unified muffin mass, which initially made me think "uh-oh." Fortunately it was easy to cut between the tops and they emerged from tin without sticking (aluminum tin, no paper liners). Once unmolded, they looked like the book photo (i.e., normal). A slightly larger than normal muffin tin might produce more of a domed top. They needed 23-25 minutes in my oven, by which point their centers were 203-209F - I'd take them out at that point again. Kept well through 2nd day. [Cross-post Baking/Everyday Annie.]

• Thin crust pizza

  • ashallen on January 19, 2020

    Excellent recipe for homemade pizza! I grew up on New Haven pizza and can be pretty picky. This recipe surprised me - I wasn't expecting to make this good a pizza with a regular oven + baking stone. Crust was nicely chewy with a moist interior, crisp exterior, and great dough bubbles on the rim. I only did a 1-day cold-ferment with the dough this time and will try the 3-day next time. Used King Arthur's organic bread flour which we've also enjoyed in other breads. Good quantity of sauce and cheese relative to crust, though my husband preferred a bit more sauce (+ a whole tin of anchovies!) on his pie. Recipe doesn't mention using semolina flour to dust the peel, but I find it really eases transfer of the pizza from peel to oven. [Cross-post for 2011 & 2013 Annual Edition/2011 & 2013 Magazine/Science of Good Cooking/Cook's Ill. Cookbook.]