sheila Recipe Reviews (Pg. 1) - Allrecipes.com (10003657)

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sheila

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Egg in a Pepper

Reviewed: Jul. 16, 2015
Oh my!! GREAT IDEA, GREAT EASY Breakfast! I charred my pepper rings first! OH my! bit of cheese.. and healthy!!!
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Slow Cooker Western Omelet

Reviewed: May 29, 2015
EXCELLENT! So versatile this is! Crockpot cooking is easy & different. Remember unless you brown/cook 1st (hash browns,bacon) you're not going to get that crispy taste you're looking for (unless you do it in the oven-which you can!) if you brown first- slow cooking will soften crispy hash browns/bacon etc. I like hash browns so I brown first, but I also like diced soft potatoes . if you do use the diced/sliced potatoes or broken up hash browns make sure they're well seasoned otherwise they'll be soft AND not overly flavorful & btw, Use a liner or WELL greased crock pot always. lightly greased does not work well so use a GOOD amount butter/or spray -- nothing worse than having to scrub out a crock pot, even worse when the pot doesn't come out (& best to spend a few extra & get a crock pot that does come out of the base!) Remember-liquid & oil don't "cook out". Be careful how much liquid you add to your eggs. I use 1/2 & 1/2 mostly, because it makes eggs so creamy & I use less than called for. I also use water-it makes the eggs fluffier. I also add seasoning to the eggs (garlic,parsley,black pepper) keeping in mind to complement the seasonings used in the potatoes. Also, beware of cooking times. Crock pots cooking times vary, times definitely vary if you decrease or increase the amounts called for. This recipe as is,is only 7 hrs on low for me, so half a recipe would be 3 or so hrs-make this when you can watch if the 1st time so you have a time base for the future
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One Pan Orecchiette Pasta

Reviewed: May 29, 2015
Wonderful! cooking pasta in a reducing broth may not be for everyone- good news is it's very versatile! & I do make it somewhat differntly - for a couple of reasons. I hate the floury taste from pasta cooked in a reducing liquid, same thing happens when you cook pasta in a crock pot-an awful floury taste.. So, if you're like me, here are some tips.. cook your pasta separately, to almost al dente.. then use half the chicken broth(any kind of broth/bouillon/ soup mix will work here - if you don't care for salt tho, make sure to use low/no sodium). When you add your pasta cook it in half the broth adding more as/if needed until your pasta is completely done. Another issue for me is the oil and sausage fat (btw - you don't have to use sausage here either, ground or shredded chicken, ground turkey/beef also work well-it should be well seasoned though because it's the backbone of the dish). I use sweet Italian sausage & I add more Italian seasoning & yum-Garlic!. After cooking the onion & any other vegies (yum-diced tomatoes & mushrooms!)-then I check how much oil is in the pan -if I use sausage, I drain the oil/fat then add sausage & drain again before adding pasta. If I use chicken-then I may not drain, chicken has less fat-see how it cooks up & you can judge if you need/want to drain fat off. finally, the greens - arugula/spinach/zucchini all work great! Remember a recipe is only a guide & you know your family's tastes best.
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Grandma's Green Bean Casserole

Reviewed: Nov. 7, 2014
Wonderful, Easy and delicious. I just love this, i do however have a sour cream hater in the family - so i have had to alter this.. I saute my onions (and I add a handful of mushrooms) until translucent in the butter first then remove with a slotted spoon.. First and foremost, i must have frozen french cut green beans. Canned just won't do. I use Philadelphia cream cheese spread (in the tub-NOT brick) with 2 to 3 tablespoons of milk then I add a bit of powdered garlic and a small mix of black and white pepper all stirred nicely in my very deep pan. I put the two tablespoons of flour in a resealable bag add my slightly damp green beans, cooled onions and mushrooms then shake to cover finally adding to the pan that is cooking nicely on low heat- bringing it up to medium heat and stirring well! then its transfer to baking dish .. now i scale back on the shredded cheeses because I've used the cream cheese by about 1/2 cup. then follow recipe as usual. if you hate sour cream and its taste this may be an option for you (not of course if you hate cream cheese too though!) another substitute - heavy cream or half and half, but if you use the heavy cream or half and half, you may need to add a bit more flour. As written this is a jamming good green bean casserole! NO one recipe is ever universally loved nor even hated - think about what you and your family really like and adjust for their tastes - and now... I'm craving this casserole! thanks for posting!!
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Apple Turnovers

Reviewed: Sep. 10, 2014
Excellent! especially for fall! I admit that I too skipped the lemon bath, if you plan out all the things you need before hand and have all ready .. then peel and slice your apples, (or for those who really don't have the time to peel, core and slice - use canned! - without the syrup/liquid - reserve for a topping on ice cream with your turnovers) they don't have enough time to get that brown color. This recipe is really marvelous, but like probably a lot of us, I didnt have puff pastry in the house.. and I usually don't. It's a bit expensive too. I'll buy it only for major holidays but mostly I make it myself- there is a really good substitute - try Puff Pastry by Phaylock here on this site, it's soooo easy and way less expensive or try using the canned crescent rolls, roll out two together into a square joining them and then after filling fold from two corners into triangle. you can then decorate your edge... i do use a fork sometimes, but you can try other things to get a decorative edge, the flat of a knife or a bottle cap... This is a wonderful recipe and I'll make this again and again I'm sure!
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2 users found this review helpful

Peach-a-Berry Pie

Reviewed: Sep. 4, 2014
SHEER DELIGHT! an absolutely amazing pie. I made two at the same time - and of course I had to make adjustments to what I had on hand - for two pies I used one can of drained peaches (reserved the syrup and used with some confectioners sugar for icing on a cake I made) and one bag of frozen peach slices defrosted and drained. I did have frozen raspberry's (again defrosted drained) I used a tad more sugar than called for maybe a quarter cup (I really dislike measuring), because these weren't fresh and nearing over-ripe peaches after all. I also added some nutmeg and cinnamon to the peaches. Here is where I erred: I should have kept the berries and the peaches separate I mixed everything together and the peach slices turned a lovely red. The pies were perfect, they were delicious, but I think I should have kept the fruit separate, put the peach slices in and then added the raspberry's over top.. I think presentationally, it would have looked a bit nicer. That said - This is a wonderful, delicious pie, it was raved over, I gave one to my neighbor and he and his wife have yet to stop talking about it. I think if one were to try different fruits... mango would work in place of peaches!! Thanks for a great recipe!
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Quick Chicken Soup

Reviewed: Aug. 25, 2014
Excellent! This is so easy and simple! and... what an opportunity to use the leftover Sunday Roast chicken.. and that veggie side... and maybe that leftover white rice or barley or pasta.. YUMMMY Just add your favorite broth and herbs/spices. This is a perfect example of a delicious basic as is and versatile when you need it to be recipe. Hats off to the author!!
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5 users found this review helpful

Spicy Tuna Fish Cakes

Reviewed: Jul. 31, 2014
Great! - this gets 5 stars for the ease and method. I do see there are a few people who just don't care for the tuna potato mix... this is still a great balanced recipe - I think for those who just can't like the tuna potato mix, try replacing with croutons...crushed, but not into powder! you can also try cooked cold egg noodles (I like egg noodles) if you think about the way you would like these to taste, then try it!! I noticed some people had a problem frying too.. falling apart. This is common for nearly every single fish/seafoud type cake on the planet. I generally form my patties, make sure they're thoroughly chilled and carefully fry, or I give them a really good spray with olive oil spray (can brush it on too) and pop them under the broiler (lower rack) This is a good idea, and easy and the really good part... cost effective! Thanks for the recipe!!!
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Best Spanish Rice

Reviewed: Jul. 30, 2014
Beeeeyooootiful Spanish Rice - so easy. Please, remember to season for your tastes! If you like heat, add it! if you like it extra tomato-ey add it! Other wonderful things that you can add or not to your taste --- olives! more garlic, diced peppers, hot sauce, kidney beans, chick peas, white beans. But the single most important step in this rice dish is you MUST sauté it first. the second - DONT use minute rice. third - remember, everyone's stove is a bit different, every cup of rice is a bit different.. the standard liquid to rice measure is two to one. meaning two of liquid, one of rice - this recipe allows for 1 and half cups rice, so you would need 3 cups liquid for it to work, 2 of chicken broth and the other cup from the chunky salsa - not all salsa's are the same so in short keep your eye on the liquid. Espcially if you are adding additional ingredients that have a lot of liquid like diced tomatoes....last - you bring this to a boil, and then you slow simmer. I generally bring mine to a boil, let it boil a good 4-5 minutes and I turn my stove top OFF(electric stove). I let it sit tightly covered for 20 mins on the same burner. but that's me and my stove - think about how your rice works on your stove - and if you have to have your stove on, then leave it on low but very low so the bottom doesn't stick or burn.. (I usually add a spray of butter flavored Pam to the bottom of my pot before putting anything, even water in. Thanks for the EASY and great tasting recipe!!
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Fried Garlic Pasta

Reviewed: Jun. 9, 2014
I love this! Love Love Love it! I generally add olives, a handful of crushed walnut and.... anchovies!!!! (you saute the anchovies with their oil in about cup and half of a really good olive oil until they melt completely away into the oil, then add everything else )the Garlic and Parmesan alone is WONDERFUL though --- I think I'm making this tonight! This is another wonderful recipe that you can adjust for you and your family's tastes. and the variations you can make based on what you have on hand... oh heaven! Thanks for posting!!!
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Marinated Grilled Chicken II

Reviewed: May 27, 2014
Love it! so GOOD! and Dozens of dressings you can use! I love ceasar dressing, italian, balsamic, French... wonderful, as a marinade and as a brush-on while grilling. Wonderful recipe! easy!!! and versatile
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Oven Fried Chicken III

Reviewed: Apr. 11, 2014
This is my go to recipe for oven fried chicken! LOVE IT! some tips and ideas.. first for all you anti mayo people - you dont have to use mayo. what you need is something for the breadcrumbs to stick to. that is the purpose of the mayo. and you don't "GOOP" it on, use a basting brush for the mayo, or whatever base you're using to keep the bread crumbs on. My daughter calls it painting the chicken!and it can be fun (keep in mind that chicken needs to be handled carefully re salmonella and all that - standard operating practice there)you can keep the base thin or thick as you like. AND you can add seasonings to your mayo like dry packaged ranch, italian or PESTO! garlic, onion!, you know your family's tastes best! and you can also use whatever base you want! Try thousand island dressing! Ranch! Sour Cream! Yoghurt! Low calorie, full calorie... so many choices! Also, if you use a salad dressing or thinned yoghurt you can marinate!!!just take the pieces out and press into your crumbs. and now for the breadcrumbs - again so many choices based on what you have on hand or prefer: Crushed croutons, Cornflakes, Crackers of any kind crushed, potatochips even - This is a FUN recipe! thanks so much for posting!
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Grands!® Monkey Bread

Reviewed: Mar. 25, 2014
we love monkey bread, couple of things, you can make your own biscuit mix or use a baking mix recipe for biscuits.. don't have to use pillsbury anything. (I find it expensive - and its just easier to whip up my own) I do add sugar to my biscuit recipe though - couple of tablaspoons so its not so bread like, and then with brown sugar, butter and cinnamon, skies the limit - some apple chopped fine and heated a min or two in microwave before adding. so Many variations, so useful for what you have on hand - even a few slices of banana or small pieces of peaches... will go wonderfully. this is a great recipe and works perfectly - although use your judgement on how sweet you like it - you might wish to cut back a bit on the brown sugar,,thanks for a great recipe!!
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Rich and Creamy Beef Stroganoff

Reviewed: Mar. 18, 2014
Love it! I did alter for tastes as I usually do, -- Stroganoff is I think an eastern european dish, so I wondered if the red pepper flakes was meant to be or could be subsituted with paprika.. I like paprika just not a lot, so I omitted from the recipe and sprinkeled about 1/2 tsp over the serving platter.. It worked for us! I also cut back on the cream cheese.. just seemed really thick. and next time - I might sub out some of the sourcream for a really good yogurt? Has anyone tried that? Thanks for a great stroganoff
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Cheddar Biscuits

Reviewed: Mar. 7, 2014
Wonderful! and because I can never leave well enough alone.. I didnt have parsley and I used Dill and Garlic! was GREAT. I can't wait to branch out into other herb/spice and cheese mixes!!
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Mexican Lasagna Lite

Reviewed: Mar. 6, 2014
Fabulous! a great recipe however you like it, w/full fat ingredients as the recipes contributor noted can be swapped in per your preference. I find myself making it with some lower fat ingredients, and some full... but thats the way we like it. I don't race around focused on being "fit" 24-7 and I don't completely ignore the fact that healthy eating and living translates into a longer life. That said, for those in either extremist camp.. enjoy what you want but don't make me suffer your lifestyle preaching. I have my own and LOVE it! and I love this recipe. for a slight change try flour tortillas, and if you use the larger ones, they're easily cut and arranged to fit whatever pan/dish you use. I've even tried in a bundt pan! that was fun! Thanks for posting the recipe Katherine!
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Emily's Famous Hash Browns

Reviewed: Feb. 21, 2014
My family calls these latke's or potato pancakes, its a base recipe that is fantastic. I do use a bit less flour and I make sure that as much liquid from the grated/shredded potatoes is squeezed out (put shreds/grated potato in colander press down with papertowel, mix it up do it again - a few times) this helps for a firmer latke where you can use less flour - in my opinion too much flour can ruin these. 1/4 cup is about right, but you have to judge the potatoes you use, some are "wetter" than others and I generally use less than a 1/4 cup. and now for the best part.. You can jazz these up in so many ways!! Add hot sauce for a spicy mix to the egg, italian or ranch dry seasoning w/ the flour. Taco seasoning.. the list is endless! another little tip, if you, as I do, occasionally try not to fry everything in sight for health, you can do these in the oven, but I suggest first microwaving the potato shreds for just a couple of minutes, then mix everything when the shreds have cooled. Form the patties (not too thick or thin) spray with butter flavored cooking spray,and then pop into the oven. If you're worried about trying in the oven- test a few while you're frying so you can judge temp/thickness etc. for added pizzazz... put a slice of your fav. cheese on top when they're nearly done. We've tried all these variations regularly - and this is a GREAT Recipe.
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Sarah's Rice Pilaf

Reviewed: Feb. 10, 2014
This is a popular recipe in my house, as written and in our other versions of it. This is the kind of recipe that you can easily make your own with the addition of spices/herbs you like. I add diced tomatos and a bit of taco seasoning sometimes.. Garlic Basil and italian seasoning in others... try it with bulgur wheat... oh my! soooo good. the opportunities here are endless. I also find, that if I'm serving a very spicy meat .. say Hot cajun crab cakes.. then a milder side is soooo necessary. This is a perfect base recipe! Thanks for posting!!!!
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Easy Key Lime Pie I

Reviewed: Nov. 11, 2013
This pie is PHENOMENAL - I have such little time and this makes me look like i spent hours! I use my Grandmother's fancy pie plate that she left to me.. and it is so beautiful, and DELICIOUS! Everyone RAVED. Consistency is thick, but that's how we like it! Has anyone tried this w/ other fruit, citrus? I love this pie, but want to stretch out... concentrated blueberry? using frozen juices? Please let me know... thanks!!!!
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