Shae's Mama Recipe Reviews (Pg. 1) - Allrecipes.com (10419656)

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Black-Eyed Pea Gumbo

Reviewed: Jan. 5, 2011
A great base recipe! Served it for New Year's with Absolute Mexican Cornbread (from this site) and collard greens ~ was a huge it! Ended up draining the beans and adding extra stock. Also used a 28-ounce can of fire-roasted tomatoes and a 4-ounce can of diced green chilies instead. Added 1 Tbsp. of Tony Chachere's Lite Creole Seasoning, some fresh ground black pepper, sea salt, a little extra water and then some file (sassafras leaves) on top before serving. Next time I'll probably make a roux and add some okra. Tasted even better the 2nd day ~ Thanks!
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6 users found this review helpful

Absolute Mexican Cornbread

Reviewed: Jan. 5, 2011
Best cornbread I've ever made! Served it with Blackeye Pea Gumbo (recipe from this site) and collard greens for New Years ~ was a huge hit! The only change I made was to cut the sugar in half, and was glad I did.
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6 users found this review helpful

Sticky Buns

Reviewed: Jan. 2, 2011
OMG ~ these are dangerous...my family loved them! Made them the night before since I knew I wouldn't be able to in the morning in time for breakfast. I let the dough rise in warm place for about 1 1/2 hours which seemed fine. Then I covered them with foil and put in the frig until ready to bake in the morning...worked out great. Only needed to bake in my oven 25 minutes. Used a knife to loosen the edges before inverting onto plates. Will double the brown sugar & butter topping next time as other reviewers suggest. Will also cut recipe in half next time, since two pans was much too much for my family of 3. ~ Thanks
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5 users found this review helpful

Perfect Pita Chips

Reviewed: Jan. 1, 2011
OMG ~ these are great, and so simple to make. I was completely fed up with the store-bought ones...always broken into tiny pieces too small for dipping or anything else. These are so fresh too...I won't be buying store-bought again. Followed directions exactly, only omitting the garlic powder since I was already serving with roasted garlic hummus. Next time will try the garlic powder, Parmesan and/or herbs which I'm sure are wonderful too. Separated the fronts and backs before brushing both with olive oil, cut into sixths, then put on large baking sheets. Only took 15 minutes in my oven...would have burned otherwise. Thanks ~ a real keeper!
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8 users found this review helpful

Grandpa's Popcorn Balls

Reviewed: Dec. 18, 2010
A nice recipe, but something was lacking a little in the flavor for me. Perhaps next time I'll use brown sugar instead of white sugar. I used about 1 1/4 cup unpopped popcorn to get 5 quarts of popped. I also greased my hands with butter prior to shaping the balls...this seemed to help a lot. After shaping the balls, I placed them on waxed paper so they wouldn't stick. I got about twenty 3-inch balls in the end. Will probably be making these again ~ kids love'em!
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4 users found this review helpful

Pumpkin Pancakes

Reviewed: Dec. 14, 2010
Unfortunately we were very underwhelmed by these pancakes. My family loves pretty loves anything pumpkin, but these had little flavor and poor texture. They were sort of chewy/gooey, even though cooked thoroughly. I added a little vanilla for extra flavor, but they still fell short. Sorry to say I won't me making these again.
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6 users found this review helpful

No-Mayonnaise Ranch Dressing

Reviewed: Jul. 28, 2010
I had high hopes for this recipe after reading the reviews , but ended up being rather underwhelmed. The texture was far too runny for me, so I'd cut back the buttermilk to 1/4 cup next time. Also, the flavor wasn't quite right (perhaps a little bland) so I increased the dill, onion powder and salt all to 1/2 teaspoon. Tasted much better the 2nd day!
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5 users found this review helpful

Best Lemonade Ever

Reviewed: Jul. 28, 2010
Simple & Delicious! I did have to slightly adjust the amounts since my largest pitcher wouldn't hold it all. I had moderately juicy, medium-sized lemons and it took me 10 to get 1 1/2 cups of juice. I also added 1/2 teaspoon of vanilla extract which was a nice touch, but more would have been overpowering. Great after it was chilled or mixed half-and-half with iced tea for an Arnold Palmer. Thanks!
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5 users found this review helpful

Plain Caramel Apples

Reviewed: Jul. 16, 2010
These are dangerously good! We had some caramel apples recently this summer at the fair. They were so yummy I thought it'd be nice to make them at home. Used medium Fuji apples since that's what I had on-hand. Also used the Wilton wooden craft sticks...just like the kind they used at the fair. It was hard to find caramel candies this time of year...stores kept telling me they are a Fall/Halloween type item. Eventually I did find them, though, in the bulk bin section at Winco. I dipped the apples in boiling water for about a minute to remove any wax...this might have helped since I didn't have a problem with the caramel slipping off the apples. I wonder if non-waxed organic apples would help the caramel stick better too. Also, since other reviewers said the greased aluminum foil method didn't work that well, I tried waxed paper instead. The caramel apples still stuck a little, but were much easier to peel off after being in the refrigerator overnight. I might try lightly greased parchment paper next time and see if that helps. These got gobbled up lickity-split ~ my favorite way to eat apples now!
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7 users found this review helpful

Carne Adovada

Reviewed: Jun. 11, 2010
My family raved about this! Used lard instead of canola oil as a previous reviewer suggested. Used pork shoulder and added one medium onion, finely chopped. DON'T FORGET TO COVER IT BEFORE PUTTING IN THE OVEN...the recipe doesn't say anything and I ruined my first batch by not covering (I should have known better, though). Served with homemade corn tortillas, black beans and sour cream ~ Yum!
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15 users found this review helpful

English Trifle

Reviewed: May 21, 2010
I really wanted to give this recipe 4 stars, but just couldn't with so many adjustments. First, I made my own white cake which came out great, but 2 regular size layers were way too much...I couldn't fit it all in the bowl, and I have a standard size trifle bowl. Next time, I'll make only one cake and cut it in half through the mid-section to get two thinner layers. Also, I was surprised the recipe didn't call for any sherry, so I added 1/4 cup dry sherry to the bottom cake layer...really nice. Next, I've never had an English Trifle with a banana layer, so I omitted it...didn't feel the berries really needed it or like the idea of brown mushy bananas for leftovers. I also wasn't crazy about the taste and texture of the instant vanilla pudding...will try to make something better for next time, though it may take more time & effort. To the whipping cream I added 2 Tbsps sugar and 1 tsp vanilla...would have been pretty bland without it. Finally, I omitted the slivered almonds and maraschino cherries on top...didn't feel they would add anything to the already wonderful fresh berries. Overall, a decent base recipe that I will make my own...still glad I tried it!
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27 users found this review helpful

Scalloped Potatoes and Onions

Reviewed: Apr. 4, 2010
Yummy comfort food! Served this with a ham for Easter and everyone loved it. Decided to increased the pepper to 1/4 tsp. and added 1/2 tsp. garlic powder for extra flavor after reading other reviews about it being a little bland. Also added 1/2 cup grated Parmesan cheese in the layering and subsequently decreased the salt to 1/4 tsp. Now a family favorite ~ Thanks!
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4 users found this review helpful

Chocolate Mousse

Reviewed: Mar. 30, 2010
Super easy, outstanding recipe! Doubled the recipe to serve 4. Only change I made was to add a little coffee extract, but not necessary. Very rich...could see many young kids liking it even better with milk chocolate chips.
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2 users found this review helpful
Photo by Shae's Mama

Lemon Cake

Reviewed: Mar. 14, 2010
Best Lemon Cake recipe I've tried from this site! I just made the cake, not the topping. Very moist and flavorful, plus super easy when time is limited. I did cut the water down to 1 1/2 cups and used 1/4 cup fresh lemon juice. I also used lemon cake mix as other reviewers suggested. I accidentally used 3 whole eggs instead of egg whites, but it still came out great. Use the Buttercream Icing recipe from this site to frost it ~ Outstanding! Made one 9-inch round double-layered cake that the family couldn't stop raving about. We can hardly wait to make it again. Posted a picture of it as well. Thanks!
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4 users found this review helpful
Photo by Shae's Mama

Buttercream Icing

Reviewed: Mar. 10, 2010
So delicious and easy to make, it puts the store-bought stuff to shame! I did use 1 cup butter (no shortening) and increased the vanilla to 1 Tbsp for extra flavor. Made enough for a 9-inch round double-layered cake. A new family favorite ~ Thanks!
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4 users found this review helpful

Chai Tea Mix

Reviewed: Feb. 27, 2010
A super nice instant Chai Latte recipe. The first time, I made the recipe exact. The second time, however, I tweeked it a little based on my own personal preference. I reduced the sugar to 1 1/2 cups since I don't like my Chai very sweet. I also added a little more unsweetened instant tea, ginger and cardamom, then added 1 tsp. allspice and 1/2 tsp. white pepper. Plan on giving as gifts ~ Yum!
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Soft Garlic Breadsticks

Reviewed: Jan. 30, 2010
Yummy! I halved this recipe (since I only have a family of three) and they came out great. I did increase the Parmesan a little and, subsequently, reduced the salt a little. Also, sprinkled Parmesan on top before baking. They were heavenly warm out of the oven...served with a green salad ~ Thanks!
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2 users found this review helpful

Fancy-But-Easy Mac N' Cheese

Reviewed: Jan. 24, 2010
An decent base recipe, but I ended up having to make too many modifications for my taste. Omitted the brown sugar entirely, used fresh garlic and a few other changes as well.
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6 users found this review helpful

Lola's Horchata

Reviewed: Jan. 1, 2010
Great recipe! I didn't know horchata was so easy to make or I would have done so a long time ago. I did add the cinnamon to the rice and water in the blender so it wouldn't float later...seemed to work well. I also cut both the cinnamon and vanilla down to 1 teaspoon since my first batch was too strong for me. I also prefer less sugar, so I cut that in half as well. Will be making this over and over again!
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6 users found this review helpful
Photo by Shae's Mama

Michell Jenny's Challah

Reviewed: Jan. 1, 2010
I had so much fun making this! A great, easy to follow recipe...not as complicated as I was expecting. I also do not have a bread machine, so I heated the water to 110-115 degrees F, then added the yeast to soften. Next, I whisked in the honey, salt and melted butter. I followed another reviewers suggestion and stirred in 1 cup of flour, then the eggs. Finally added as much flour as I could, then kneaded the rest in. I kneaded the dough for about 7 minutes, then put in a greased bowl, covered and let rise for about 35 mintues. I rolled out 3 strands of dough (all equal in size and thickness) and did a simple braid, then pinched off the ends to secure. I did find many wonderful videos on YouTube showing how to make with 4, 5 and even 6 strands...will try some of these next time. Brushed on an egg wash of 1 egg beaten with 1 tbsp. water...just scrambled the leftover egg mixture for a snack. Baked Challah at a lower temp (350 degrees) for 35 minutes and it came out perfect. Next time might top with sesame or poppy seeds ~ Thanks!
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7 users found this review helpful

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