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

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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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70 users found this review helpful

Carrot Raisin Salad

Reviewed: May 23, 2008
A nice, basic recipe that I would make a few adjustments to. Next time I would cut the plain yogurt down to 1/4 cup, the mayo down to 1 tablespoon and make the cinnamon optional.
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53 users found this review helpful

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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34 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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31 users found this review helpful

Chocolate Crinkle Cookies

Reviewed: Nov. 7, 2008
We used to make these as kids, and this recipe was just what I was looking for! I did make a few modifications, though. I reduced the white sugar to 3/4 cup; omitted the chocolate chips and added 1/4 cup unsweetened cocoa powder to the flour mixture instead; and then added 1/2 teaspoon instant espresso coffee powder to the flour mixture as well. I chilled the dough for 2 hours, but would refrigerate for more like 4 hours next time. They came out great and my family wanted more...Thanks for a great recipe!
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19 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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17 users found this review helpful

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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17 users found this review helpful

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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16 users found this review helpful

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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13 users found this review helpful

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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13 users found this review helpful

Super Easy Chocolate Cupcakes

Reviewed: Aug. 8, 2008
This recipe was just what I was looking for. I needed a tasty, moist chocolate cupcake to serve to kids and adults at my son's 4th birthday party. What a huge hit! And I didn't even frost them, just served with vanilla ice cream. I followed the recipe exactly, except omitted the cayenne...wasn't sure the little ones would like it. Next time I'll add the cayenne back in. Thanks for a great and, yes, "Super Easy" recipe!
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12 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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9 users found this review helpful

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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8 users found this review helpful

Pumpernickel Bread II

Reviewed: May 23, 2008
This recipe is okay, but not good enough for me to make it again. Lacked a bit in flavor and texture. Also, it definitely needs to bake for about 40 minutes, not 25 to 30.
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8 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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7 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
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

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

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

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