ShannyBanany Recipe Reviews (Pg. 1) - Allrecipes.com (10405579)

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Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Sep. 10, 2014
I really loved this recipe. I was looking for a good, chewy oatmeal cookie that would allow for some add-ins and that's exactly what I got. I made them exactly as stated, and ended up with 49 nice sized cookies. I followed the basic recipe to the T, but changed the add-ins: 1c semi-sweet chocolate chips, 1c toasted almond slivers, and 1c dried cherries. I also used almond extract instead of vanilla, to emphasize the almond flavor. With the additions, since chocolate and cherries are both a little sweet, I felt that the amount of salt was good. However if you're just making a basic oatmeal cookie, you will want to cut down on the salt. Also, if your cookies are coming out flat and burning it is likely because you are over mixing (or over creaming), or because your dough has gotten too wet or too warm ... all of these things can thin out your dough and create a flatter cookie. I'm happy to say that mine turned out great. I did end up having to cook mine for 15 minutes, rather than the stated 12 minutes, because for my oven 12min was just not enough. So many things can go wrong with baking, even the temperature outside plays a part in how your items turn out. If you didn't get a good result the first time, you might want to try again rather than just throw this recipe out.
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Mexican Quinoa

Reviewed: Sep. 5, 2014
I made this last night for dinner and really enjoyed it. It's very similar to a Mexican rice dish that I made, but was better because quinoa is better for you and more filling than rice. I basically followed the exact recipe, using 2c of quinoa and 3c of broth, rather than the stated amounts. Otherwise I kept everything the same, including only using one can of tomatoes with chilies because I felt that there was already too much liquid in the pot, and it worked out just fine. It took a little longer to cook than 15-20min, but I assume that's because I used more quinoa and broth. This is not something that you want to let sit, make sure to give it a stir every few minutes so it doesn't stick to the bottom of your pan. I served this as a side dish with a ground turkey and veg tostada. For an extra treat, top the quinoa with cilantro, a sprinkle of cheese, and some sour cream. Yum!
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Pastel de Tres Leches (Three Milk Cake)

Reviewed: Aug. 4, 2014
This was awesome and much simpler than I anticipated. My mixer did all of the legwork really, and I just added things in lol. I followed the directions and ingredients exactly, however I did forget the .5c of milk IN the cake batter. I was kicking myself once I realized what I'd done, but fortunately I made a small tester cake to try. The result was probably a touch drier than I would have liked, but once I added the mix mixture and let it absorb in the fridge for a few hours, it turned out great! I've had tres leches before, but had never made my own, so I at least knew what consistency and flavor I was looking for lol. I served this as a Mexican/Spanish inspired potluck that we hosted and all of my guests raved about it. Before the night was over they had completely demolished the cake, which I took as a good sign. ;) I opted to just simply sift powdered sugar on the cake right before serving, garnished with a few sliced strawberries in the middle, and on the side of each piece when I served it. I'll definitely be making this again and next time I won't forget that .5c of milk lol.
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Pork Carnitas

Reviewed: Aug. 4, 2014
I made this over the weekend for a Mexican/Spanish inspired potluck that we hosted. Because of time and the ridiculous humidity that we were having, I decided to make this in the crock pot. I browned the meat before putting it in the crock, used all of the ingredients exactly as stated, and cooked it on high for 10 hours. We had a 4.3lb pork shoulder and 10 hours was the perfect amount of time. I opted not to put the finished carnitas in the oven to "crisp up" as the original instructions directed, although when I have more time I will definitely add this step! The result was a delicately flavored, moist, fall-aparty (like my word? lol), porky treat. We served them with the traditional carnitas fixin's of cilantro, tomatoes, red onions, and lime; but we also added salsa, guac, fried onions, various cheeses, and sour cream to the table, for the non-traditional. We served small flour tortillas and cilantro lime rice with this, which were equally great as a vessel for the pork. Everyone seemed to really enjoy it and there were hardly any leftovers. My only suggestion would be to add a little more chili powder or some thing similar to up the spice level (if you're into spicy these really were not spicy at all, but that could have been due to cooking in the crock pot as well). Next time I'm going to follow the exact cooking method which I'm sure will be even better!
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Tangy Tuna Black Bean Quesadillas

Reviewed: Apr. 10, 2014
I was looking for a different way to use up some canned tuna and this worked pretty well; it sort of reminded me of a cross between a tuna melt and a quesadilla. I didn't have every ingredient on hand, so I used what I had and made a few changes. The changes I made were: I used 1/4c mayo, 1/4c regular sour cream, dash of curry powder, tbsp of cilantro, used a can of seasoned pinto beans unmashed(sort of had a smoky flavor) rather than the refried black beans and corn (I have a hard time eating corn), used 1/4c of chunky salsa and a few dashes of Frank's Red Hot to replace the wing sauce, I used fresh minced garlic rather than the garlic salt, added salt and pepper to taste, and added a handful of cheese into the blend. I mixed everything together, spread it on half of the tortillas, topped meat mixture with colby-jack cheese, folded the "empty" side over, and stuck them under the broiler until warm, melted, and crisp. The tortillas that I used were actually spinach wraps that I had on hand, but they tasted just fine. I served these with sour cream. Overall I thought they were pretty good, and think the black beans and wing sauce might have made for a nice combo if I would have had those items. I definitely think the added seasonings would have been needed either way, to meld some of the flavors together. And like other reviewers, I think the author made a mistake in measuring their garlic salt, and they likely meant to say "one teaspoon". I would make this again.
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Peanut Butter Cereal O's

Reviewed: Jul. 2, 2013
I made these recently for a quick dessert to eat after a heavy meal. They were a perfect sweet treat and everyone loved them! I used generic toasted O's cereal and made them on the stove-top just like rice krispy squares, and it worked out fine. You have to be quick about it and use a low heat since the mini marshmallows melt fast and you don't want to burn them. I melted butter, added marshmallows, melted those, added peanut butter, mixed that all together then added the cereal. Poured and pressed it all into a greased casserole dish and let it harden for a while before finally cutting it into squares. Everyone loved them and they were still good the next day. Next time I might add some mini chocolate chips or a chocolate drizzle on top. Yum!
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Ratatouille Bake

Reviewed: Jun. 28, 2013
I made this for dinner last night and it was a huge hit! I've been wanting to try a ratatouille recipe for a while now and liked this one because it seemed like a full meal, twist on the real thing. I followed the recipe almost exactly and doubled it so I would have leftovers (it was such a big hit that I had just enough to bring for lunch today! lol). Veggies I used: eggplant (skin on, diced, and treated), zucchini, yellow squash, green and yellow bell peppers, onion, portabella mushroom, and diced, canned tomatoes. The herbs I used were all fresh from my garden and I added a little oregano. For the cheese I used a mozzarella and provolone blend, as well as some parmesan that I was trying to use up. I stuck with the cheese ravioli, but I could definitely see this dish benefiting from a sausage or mushroom ravioli (something a little more savory than just cheese) or a mix of different raviolis. To treat the eggplant I took the suggestion of another reviewer and diced the eggplant, tossed it with some salt and let it sit for 30min. This definitely helped the "sponge" effect of the eggplant so it didn't immediately soak up all of the cooking oil, leaving the cooked eggplant with a nice texture and not too mushy or slimy, which can sometimes happen. I'm looking forward to my leftovers for lunch this afternoon because I think it's going to be even better the second day. This is definitely going to be a summertime staple at our house!
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Enchilada Pasta Bake

Reviewed: May 7, 2013
I made my own "take" on this for dinner last night. Since so many of the reviews said it needed a little something "more", I used this recipe as the base and made the following changes/additions: I grilled two chicken breasts in a pan with half of the taco seasoning packet until it was completely cooked through then diced and set aside. To the pasta I added two cans of diced tomatoes with chilies, the other half of the taco seasoning, chicken, a bunch of chopped, fresh parsley and cilantro, the whites and greens of 3 green onions, some sauteed diced bell peppers, a pinch of cumin and garlic powder, a few dashes of Franks Red Hot sauce, about 3 squirts of lime juice, and swapped out chickpeas for the black beans because it's what I had on hand. To all of that I mixed in some cheddar cheese and topped with more cheese, baked until cheese was melted and heated through, and served with sour cream. The bf and I both really enjoyed this. I think the recipe over all would be fine alone if you are in a hurry and don't want to "spice" it up, but for us it would have been too bland on it's own without the additions that I made. Good base to build on and a quick meal. :)
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Slow Cooker Hungarian Goulash

Reviewed: Apr. 29, 2013
I would give this recipe 4.5 stars if I could. I think it's a really good base for an even better goulash. I followed the recipe exactly as stated, with the addition of some fresh carrots, celery and leaves, parsley, and oregano (partly for texture and added veggies, and partly because these were things that I needed to use up in my fridge :D). I added the carrots and celery in with the beef and onion, and coated all of that with the flour mixer, and then mixed everything else in and give it a light stir. I also used smoked paprika, just for a little something different. The recipe, with the addition of the few things I added, was just enough "sauce" for one pound of pasta, which is approx. 4c of dry elbow macaroni. Unless you are really trying to stretch this meal, I think 7c of pasta (as listed in the original ingredient list) is a little excessive; but you could always add more liquid to create a thinner "sauce". We preferred the thickness of the sauce just as it was once the sour cream was added in, it was perfect for us. Also, I cooked this on high for 5hrs (stirring it once during that time), then after 5hrs added the sour cream and let it cook on high for another 30min, then turned it off with the lid on for another 30min or so. This was a really easy meal that I was able to let cook in the crock pot all day on Sunday while I did my cleaning. Thanks!
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Banana Peanut Butter Bread

Reviewed: Apr. 9, 2013
I've had this recipe in my queue for a while and never had a chance to make it. Well, over the weekend I had some bananas that were a little too ripe for my liking so I decided to give this bread a try. I read a lot of the comments and tweaked the recipe accordingly. I used three bananas, 1-3/4c of AP flour, 3/4c of low fat smooth peanut butter, and in lieu of the walnuts, I used about 1/2c of chocolate chips. This baked up to be a really nice size bread, rose beautifully, and was nice and moist. My only issues were that I could not really taste much peanut butter (I'm not sure if it was the type of peanut butter I used, or something else) and the cooking time (for my oven at least) needed to be adjusted. I baked this in a glass bread pan on 325 in an electric oven for 70min, as suggested, however at that time the middle was still raw-ish. After 20 more minutes at that temp, and cooling on the counter, it was finally at the perfect/set consistency in the middle. Because of the longer baking time the bread browned a little more on the outside than I would have liked, but it was not burnt and still very tasty. If I make this again I think I'll try using chunky peanut butter as some others mentioned, or even a handful of peanut butter morsels, just to bring out the peanut buttery flavor a little more. All-in-all a nice, tasty banana treat! :)
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Photo by ShannyBanany

Brazilian Fish Stew

Reviewed: Oct. 3, 2012
I would give this soup 4.5 stars if I could. :) I made it for dinner last night and with a few changes it was really great! I followed what some of the other reviewers said and added a little heat to it with a chopped up chili pepper, and it probably could have benefited from even a little more heat, if you like a nice kick. I also used two flounder filets (what I had on hand) and a pound of fresh shrimp, rather than all fish, and I have to say that I liked the shrimp much more than the fish, in this stew. I cut back on the bell pepper because four just seemed like too much, and I only used two, pretty big, orange/green bell peppers. I also only used one onion, added some leftover bamboo shoots that I had, and some sliced mushrooms. I used four tomatoes chopped up, to replaced the canned tomato, because I needed to use them up. Also, the can of coconut milk that I used was only 13.5oz, which was fine, with the liquid from the veggies, this was more than enough. I let this simmer for about 30 minutes and at the end added a few squeezes of lemon juice (I would have used lime but I used all of my lime for the marinade), a little sea salt and fresh cracked pepper, and let it simmer for another 5 minutes. Topped with fresh cilantro to serve. I really loved this and it kind of resembles the Thai soup Tom Kha, which I love, plus it's a pretty healthy, hearty meal! I will definitely make this again, using only shrimp. Thanks for a great recipe! :)
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Zucchini and Potato Bake

Reviewed: Sep. 12, 2012
I made these veggies last night to go with a meatloaf (EZ Meatloaf, also from this site), in an effort to use up some extra zucchinis that I had. I used 2 smallish zucchinis, 6 medium potatoes, and an onion (no red pepper because I didn't have any on hand, and no garlic cloves because sadly, I'm allergic to garlic and can only eat minimal amounts). I tossed the veggies with the ingredients as directed, using a garlic olive oil to still get some of the garlic flavor, and adding some chili powder. I used panko breadcrumbs, which worked just fine. This dish turned out well and went great with my meatloaf for a nice homey, fall meal!
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EZ Meatloaf

Reviewed: Sep. 12, 2012
Ok, first I have to say that in the 6yrs that I have been out of my parents house I have attempted to make meatloaf quite a few times and always ended up disappointed with the results. I'm a pretty decent cook and can make all kinds of complicated and ethnic dishes, however mastering a GOOD meatloaf has really been the bane of my culinary existence ... until now! I made this SUPER easy recipe last night, with few changes, and my bf and I loved it (he usually dislikes my meatloaf as much, if not more, than I do lol)!! This will definitely, definitely be my meatloaf recipe for now on. The simplicity of it is ridiculously amazing and it turned out fantastically moist and flavorful. Here are the changes I made: Used about 1.5lbs of ground meat since that's what I had, replaced the water with about 3/4c milk and about 1/4c of the jarred pasta sauce, used dried minced onions rather than fresh, as well as some dried minced bell peppers. Made a free form loaf and cooked exactly as directed, which was the perfect amount of time. If i could give this 10 stars, I would! Thanks to the original poster, great recipe!! :)
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Martha's Spanish Rice and Sausage

Reviewed: Sep. 7, 2012
I've made this dish twice so far, both times with my own changes to suit what I had on hand, but I have no doubt that this dish made just as stated, would be delicious. This is a great, quick weeknight meal, helps to use up items in the pantry, and can be made all in one pot ... these are all pluses in our house! :) The changes I've made are as follows: Both times I've used a jarred mixture of tomatoes, onions, & bell peppers that I had canned, I've used taco seasoning packets to replace the adobo, a can of black beans (rinsed and drained), a tsp of sugar to help enhance the flavors, a few squirts of lemon or lime juice, and a few sprinkles of cilantro (we're big cilantro fans). Other than that, I cook it exactly as stated and just let it simmer on the stove until the rice is tender, making sure to add water if needed. Once the rice is just about done, I turn off the stove and sprinkle a blend of shredded cheese over the top and just let it melt as the rice mixture thickens up and cools. This is a nice, hearty meal and a good way to use up some leftover sausage and other ingredients.
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Photo by ShannyBanany

Crispy Vegetable Pakoras

Reviewed: Aug. 14, 2012
I made these last week with a Middle Eastern inspired dinner that I was making and they turned out great! I followed the recipe for the batter as written, however I used regular A/P flour as that's all that I had on hand. I also used garlic powder rather than fresh garlic, and after reading some reviews I added 1/2tsp of cumin to the batter as well. I ended up having to add about 1c of water to the batter, but I think that's probably because of the A/P flour. I had a bag of frozen mixed veggies that I needed to use up, so that's what I used rather than onions and cauliflower. I thawed the veggies in the micro and drained them, then added them directly to the batter and mixed it all together. I fried them in veg oil on the stove top in small batches. They held together really nicely and barely broke apart at all while they were cooking. I cooked them until they were a nice golden brown and they turned out wonderful! Very good flavor, chewy, crunchy, and a great addition to the other parts of the meal. I made a yogurt cilantro sauce for dipping which complimented these very nicely (4tbsp plain yogurt, 1tbsp sour cream, a few dashed of hot sauce, a few dashes of chili powder, 1tbsp dried cilantro, refrigerate for a few mins to let flavors meld). Great recipe and I will definitely be making this again!
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Spicy Beef Vegetable Stew

Reviewed: Jul. 20, 2012
It's rare that I take a chance on completely unrated recipes, simply because I like to see what other people said about the recipe before I try it ... but this stew was just what I was looking for so I had to try it! I was pleasantly surprised and now wish that I would have thought to take a pic of the stew so you could have a photo for your fantastic recipe! I'm not a huge fan of beef stews usually, but using the base of spaghetti sauce made all of the difference to me (I used Ragu original meatless). I tried to follow the recipe as closely as I could while using the items that I had on hand. The only changes that I made were using 2 cans of mixed veggies, rather than frozen, because that's what I had, and I used plain diced tomatoes since I didn't have any with chili's, but I did add a sprinkle of chili powder and a little bit of dried jalapenos to give it the kick that it was missing from the chili's. I also used 2 cans of beef broth, to replace the water and bouillon (I was trying to clean out some pantry canned goods, can you tell? lol). I let this cook on low in the crock pot while I was at work all day, which was about 9hrs or so. I severed this over homemade parmesan chive potato pancakes with a dollop of sour cream on top. I have to say this was one of the most successful soups or stews that I've made and we love, LOVED it! Thanks so much for such a great and easy recipe!
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A Simple Seafood Bisque

Reviewed: May 9, 2012
I made this a few days ago for dinner and thought it was a nice way to use up some canned seafood and have a quick and tasty soup! I followed the recipe as written, except that I swapped out one of the cans of clams for a can of lump crab meat. My guests thought this was tasty, and my sister even asked for seconds (she's a pretty picky eater). I think I would definitely like to try duplicating this recipe with fresh seafood because I think it will help the overall flavor and body of the soup. This was my first time using canned seafood for anything, and I was super impressed with the seafood itself. Overall, a very good soup.
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Lobster Pasta

Reviewed: Apr. 23, 2012
I made this recipe last night for my sisters birthday celebration. This dish was very good and I made it "almost" just as the recipe stated. My only changes were using langostinos rather than whole lobsters, using a little cumin to replace the cinnamon (after reading the reviews, I didn't want to chance using the cinnamon), adding about 1/4c of white wine to the sauce while it was simmering, a dash of hot sauce, and a squirt of lime juice. I think this dish tasted really good as-is, but seamed to be missing something. I think if I make this again I will try to add a little more spicy to it to amp up the favor and maybe some veggies like mushrooms and asparagus. All in all, a very good dish ... but I would leave out the cinnamon.
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Black Bean and Couscous Salad

Reviewed: Jul. 30, 2011
I made this as a side for a Moroccan chicken that I made a few nights ago for dinner and it turned out great! It was the perfect, filling, beautiful side dish to accompany the chicken. I pretty followed the recipe exactly other than exchanging minced white onion for the green onion, using dried cilantro, and rinsed, canned corn. It was really good and probably one of the best couscous recipes that I've made. Thanks for a great recipe!
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Shepherd's Pie VI

Reviewed: Jun. 23, 2011
This is the first shepherd's pie that I've tried to make and it was great! I followed the directions exactly but instead of the mashed carrots I used (thawed) frozen mixed veggies, and instead of the cheddar cheese I used a 5 cheese Italian blend because it's all I had on hand. This all worked out really well, although I'm sure the cheddar would have made it even better. :) I will definitely make this again and when I do I think I'll try using tomato paste in exchange for the ketchup because the bf and I both agreed that the ketchup lent a little too much sweetness to the dish. Overall, this was great, easy, tasty, home-y, and filling!
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