Shae's Mama Recipe Reviews (Pg. 2) - Allrecipes.com (10419656)

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Nana's Christmas Stollen

Reviewed: Dec. 28, 2009
Overall a nice recipe, but not quite what I was expecting. Most stollens I've had are quite a bit sweeter than this one, though the lesser sugar here is a plus on the health side. I doubled the fruit as other reviews suggested and am very glad I did! My family doesn't like candied fruit, so along with 1 cup raisins I used 1 cup dried cranberries, 1 cup chopped California slab apricots and 1 tablespoon fresh orange zest...Yum! We couldn't even taste the cardamom, so next time I will increase it to at least 1 teaspoon. I also like marzipan filling in my stollen; however, I didn't have any so I used 2 teaspoons almond extract in the dough instead. I completely agree with the previous reviewer in that 375 degrees was too high...my stollen was too brown with slightly burnt bottoms as well. Next time I'll try 350 degrees. Also, I too prefer the traditional sifted powdered sugar on top. A good basic recipe with a few changes...ended up with 4 medium-sized loaves which was good for gift giving.
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Drop Biscuits and Gravy

Reviewed: Dec. 13, 2009
If I would have known it was so easy to make great biscuits & gravy at home, I would have done so a long time ago! These were very good and quick to make. The only changes I'd make next time would be to use 2 cups of milk in the gravy since it ended up just a little too thick for me. I'd also make sure to use freshly ground black pepper for extra flavor.
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Fennel Carrot Soup

Reviewed: Nov. 24, 2009
This recipe is virtually the same recipe published in Vegetarian Times perhaps 10 years ago! In VT it was called "Carrot Soup with Cilantro" and I think the cilantro works better than the parsley. An okay soup, but not sure I'll make it again...the curry ruined it for me. Next time I'll omit the curry and add a little extra stock to thin it out. I did add a dollup of sour cream on top before serving which definitely helped balance the flavors.
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Favorite Old Fashioned Gingerbread

Reviewed: Nov. 11, 2009
I almost gave this recipe 5 stars, but the spices were so lacking I just couldn't. Yes, the spices definitely need to be doubled. I also added 1 tablespoon vanilla which was really nice. I only had blackstrap molasses (which I prefer since it's so nutritious), so I cut it down to 1/2 cup (because it's so flavorful) and then added 1/2 cup applesauce to compensate. I used a 10-inch springform pan which worked wonderfully. Only needed to bake it about 40 to 45 minutes. Very moist and tasty with these changes. Topped with whipped cream and my family gobbled it up.
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Almond Apricot Jam

Reviewed: Oct. 27, 2009
An excellent no sugar, no pectin recipe...quick and easy too! I used the really good, full-flavored California Slab apricots (not the Turkish-Mediterranean ones) and they mashed up just fine. I used only 2 1/4 cups apple juice and I'm glad I did...would have been too runny otherwise. I also cooked the jam for 35 to 45 minutes to reduce the liquid further. I increased the almond extract to 1/2 teaspoon (surprisingly, because I don't like a strong almond flavor) since I couldn't taste it at all. I put the jam in 2 half-pint jars and processed in a boiling water bath for 10 minutes. Will double or triple the recipe next time for gift giving. Thanks!
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Beef Pot Roast

Reviewed: Oct. 8, 2009
This was really great...so simple, delicious and easy to make! I had all the ingredients already at home...nothing special to buy or have on hand. Other pot roast recipes called for a crockpot (which I don't have, nor do I like them) and things like canned tomatoes or mushroom soup with I didn't particularly want to use. I followed the recipe exactly, making sure to sear the meat well and not adding any extra liquid. The only additions I made were to add a little extra onion and garlic, and 1/2 teaspoon dried Herbes de Provence. Next time I might try adding a stalk of celery and/or some carrots, but not necessary. The roast came out very moist, tender and flavorful...even my mother-in-law raved about it! I served it with mashed potatoes and gravy along with some steamed zucchini from the garden. Thanks for a wonderful recipe...I won't make pot roast any other way now!
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Friendship Soup Mix in a Jar

Reviewed: Sep. 10, 2009
I'm planning on giving these as holiday gifts this year, so I wanted to try it out first. I wasn't disappointed! This is a really easy, tasty and low-cost recipe. The presentation got lots of compliments from my extended family before I even made it. And then they really enjoyed it for dinner...even the picky eaters. The only modifications I made were to use half French lentils and half red lentils since they add such nice color and cook up great. I also added 1/2 cup dehyrated diced carrots on the top layer just under the pasta and think this was an excellent addition. And then I used one 10-ounce can tomato sauce instead of tomato paste, and only one 15-ounce can diced tomatoes. Served with grated Parmesan cheese on top and a green salad on the side...Yum! P.S. the 1-quart jars I had on-hand worked out fine, though next time I think I'll use wide-mouth jars for easier filling...using a funnel really helped too. Hint: for decorative canning labels I went to MyOwnLabels.com and made beautiful custom lid labels for a reasonable price!
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Steamed Zucchini

Reviewed: Sep. 5, 2009
This is a really delicious and simple recipe...a great way to use up that extra zucchini from the garden! I did add a couple dashes of salt and pepper along with about 1 tablespoon fresh grated Parmesan cheese. My family raved about it and there were no leftovers.
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Spicy Glazed Pecans

Reviewed: Sep. 2, 2009
I've been looking for a sweet & spicy nut recipe that doesn't use butter or egg whites (so they'll keep longer)...and this one is really nice! I added 1/2 teaspoon salt and I'm glad I did. I cut the cayenne down to 1/4 teaspoon based on other reviews, but then it was barely detectable at all. Next time I will definitely add the full 1/2 teaspoon...and I'm not one for a lot of cayenne. I reduced the oven temp down to 325 degrees to try and avoid the burning that other reviews mentioned, but mine still burnt a bit on the bottom. Next time I'll lower it down to 300 degrees and check them at 12 minutes instead of 15. I also used parchment paper (not foil) and had no problem with the nuts sticking. I plan on making these again for holiday gift giving...Thanks!
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Zucchini Brownies

Reviewed: Aug. 20, 2009
Very, very good...I almost gave this recipe 5 stars. They are quite tasty, but next time I'd add 1 egg. The batter was super dry and hard to mix/spread. As a result, I needed to wait about 3 to 5 minutes after adding the zucchini to let the sugar draw the juices out. Did not make with frosting since we're trying to cut down on the extra sugar and fat...we didn't miss it at all, though I'm sure it's very good. A nice way to use up that extra zucchini from the garden...will definitely make again!
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Sweet Restaurant Slaw

Reviewed: Mar. 10, 2009
Excellent coleslaw...much better than most restaurants! The only changes I made were to cut the sugar in half, use mayo instead and omit the poppy seeds. Didn't even need to use all the dressing. Served it with pulled pork sandwiches...a very tasty, inexpensive and nutritious meal! Everyone raved and none was leftover. Thanks!
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Alphabet Soup

Reviewed: Feb. 28, 2009
Wow...what a great and easy-to-make soup! I usually make changes to the recipe based on previous reviews or what I think might be better, but this one is wonderful just the way it is. We all loved it. Even my 4-year-old gobbled it up, and I was afraid he wouldn't like the spicy vegetable juice in it. He does like salsa, though, so if your young one really doesn't like spicy foods you could easily use regular vegetable juice instead. Unlike some previous reviewers, we didn't find the soup bland at all (and we like lots of flavor)...maybe because I used Better Than Bouillon brand Beef Base (comes in a jar) and then plenty of salt and pepper at the end. Thanks for a nice recipe!
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Spinach Brownies

Reviewed: Feb. 28, 2009
These were very tasty...and nutritious too. I served them with tomato soup for dinner...Yum! I followed the recipe (did not increase or decrease any ingredients based on previous reviews), but added 3 cloves minced garlic (sauteed with the onion first) and 1/4 cup Parmesan cheese. I also steamed 10-ounces of fresh spinach, since that is what I had on hand. TIP: whisk the flour very gradually into the flour to prevent lumps. I'll definitely be making this again...Thanks!
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Creamy Broccoli Soup

Reviewed: Jan. 26, 2009
My family enjoyed this very much with a loaf of French bread for dinner. I did add an extra cup of broccoli plus 2 stalks of celery chopped, cut the flour down to 1 Tbsp. and omitted the oregano (preference only). I also pureed the soup and definitely added the cheddar cheese for flavor. Thanks for a really nice recipe!
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Coconut Apricot Balls

Reviewed: Jan. 17, 2009
I'm a huge fan of both apricots and coconut, and have fond memories of eating these as a kid. I did make a couple of changes, though: I omitted the lemon peel and doubled the orange peel; used the entire 1/4 cup of sugar in the apricot mixture; used 2 tablespoons of fresh orange juice; and used 1 cup flaked coconut to roll the balls in instead of the sugar. I then placed them in the refrigerator for a couple of hours to firm up a bit. Very tasty! I also highly recommend using Califonia (slab) apricots...I think the flavor and texture is so much better than the Turkish/Mediterranean variety.
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Raw Veggie Picnic Salad

Reviewed: Jan. 14, 2009
This is a very nice salad. I almost gave it 5 stars, but didn't since I had to make so many changes to the original...and I think the changes really made it much better. The changes I made are as follows: (1) lightly steam the broccoli, (2) omit the dried cranberries...preference only, (3) omit the green grapes and double the red grapes, (4) slice the red grapes in half, (5) reduce the sugar to 2 Tablespoons, (6) reduce the wine vinegar to 2-3 Tablespoons, (7) reduce the mayo to 1/2 cup, and (8) add 1/2 cup of regular sour cream. Everyone really likes this salad...even my 4 year old gobbled it up! Thanks.
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My Amish Friend's Caramel Corn

Reviewed: Jan. 1, 2009
This recipe is wonderful...I made a batch today for New Year's and everyone just gobbled it up! Based on some other reviews, I did add 2 teaspoons of black strap molasses, substituted butter for margarine and reduced the oven temperature to 225 degrees F. Also, 1 1/2 cups of unpopped popcorn does turn out to be 7 quarts (28 cups) once popped. I used a regular lasagna pan and a nonstick roasting pan...the higher sides of the roasting pan worked out much better for stirring and the nonstick surface made it a snap to clean up. I will definitely be making this again and giving it for holiday gifts next year...Thanks!
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Banana Pancakes I

Reviewed: Dec. 27, 2008
Wow, these really were good. My son was getting tired of the old buttermilk pancakes, so I thought I'd try these. He really loved them (gobbled them up!) and he isn't even a huge banana fan. This is a nice way to use up old ripe bananas when I don't feel like baking banana bread. I did use only 1 banana instead of 2 and, yes, it was still plenty moist and flavorful. I also added 1/2 teaspoon vanilla and 1/4 teaspoon cinnamon as some other reviewers suggested and I felt these were nice additions. Thanks for the nice recipe!
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Diane's German Chocolate Cake

Reviewed: Dec. 26, 2008
I'm giving this recipe 5 stars even though I took the suggestions from so many other reviewers and reduced the evaporated milk down to 8 ounces. Even with this reduction, I still had a hard time getting the frosting to "thicken" while cooking it...and I cooked it for almost 40 minutes! However, once I added the coconut and pecans and let it cool COMPLETELY, then the frosting thicken up just fine. There was enough frosting to cover the cake top and middle, and then lightly on the sides...I did, however, use two 9-inch round cake pans instead of three 8-inch ones. The cake itself was wonderful and so easy to make...I'm usually a "from scratch" kind of gal. The only change to the cake I made was to use chocolate pudding mix instead of vanilla. My whole family really liked this cake and want me to make it again. With the reduction in the evaporated milk previously mentioned, it's a real keeper!
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Sweet Potato Casserole I

Reviewed: Dec. 26, 2008
This recipe was wonderful! The only thing I changed was the amount of sugar, otherwise it would have been absolutely too sweet for my family. I cut the brown sugar all the way down to 1/3 cup and the white sugar down to 1/4 cup. With these reductions it was still plenty sweet for us, perhaps because I used sweetened coconut in the topping. If I had used unsweetened coconut, I probably would have used a little more sugar but still not the full amount. I served this with a ham for Christmas and it was the perfect pairing. I'll definitely be making this recipe again and again...no need to look for another sweet potato casserole recipe (and there are a lot out there).
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