Shannon D Recipe Reviews (Pg. 1) - Allrecipes.com (1054776)

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Shannon D

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Honey Butter

Reviewed: May 16, 2006
I'm the submitter, and just wanted to say how glad I am that everyone enjoys this recipe. One thing I use to mix the two is the magic bullet. I bought one last year, and it works great on this recipe. Of course, so does a good mixer on high speed. It really fluffs it up. I, too, add vanilla, or cinnamon, or even cinnamon and nutmeg. I also like adding small bits of dried fruit sometimes. My family really loves that. Again, I'm so glad everyone enjoys this!
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256 users found this review helpful

Old Fashioned Apple Dumplings

Reviewed: Oct. 11, 2002
I used the premade pie crusts from the store, and it turned out great. I also made a couple sauces to go with them. A vanilla sauce, and a cinnamon sugar sauce. Both yummy over the apples! No leftovers. I also made them for breakfast when I had some friends over. I served them with scrambled egg crescent cups, and they were a huge hit!
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222 users found this review helpful

Fruit Dip II

Reviewed: Aug. 1, 2002
I love this recipe. I usually add about 1-2T lemon juice. It makes it smoother, and it gives it just a little bit of a kick. Either way, this is a great dip for any kind of fruit...melons, berries, grapes, bananas, you name it!
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86 users found this review helpful

Italian Cucumber Sandwiches

Reviewed: May 16, 2006
Hi all. I'm the submitter, and just wanted to clarify a few things. First, many people do not realize that when it calls for MAYO, it means real Mayonnaise like Hellman's or Kraft's. NOT MIRACLE WHIP. Also, when you mix it up, it should sit overnight in the fridge. That part was omitted when they posted the recipe...not sure why. And last, I used Zesty Italian mix, which is much zippier than the regular. It is definitely saltier than some may like, but if the cucumber is thick enough, then it cuts the saltiness. I read where someone basically shaved the cucumber for some thin slices, but we like biting into a chunk of cucumber that's sitting on a dollop of the dip. Like another reader, we've had this stuff for breakfast on many occasions! It's THAT good! I've never had a left over when I take this to any function or event. Best of luck!
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77 users found this review helpful

Bunuelos

Reviewed: Aug. 9, 2006
This is good, but it's so much work. I've resorted to using flour tortillas. I cut them in strips about 2" x 3", and deep fry them until they're golden, turning once. Then I immediately dip them in cinnamon and sugar. Perfect and much easier, but this recipe is still good.
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66 users found this review helpful

Twice Baked Sweet Potatoes

Reviewed: Nov. 20, 2006
Me again...the sumbitter. I was in a pinch this year and I wasn't going to have time to prepare this for tomorrow like I wanted, so I used canned sweet potatoes. I can't believe I admitted that. It wasn't as good as fresh, but it worked out just fine, and still tastes pretty good. I used the same ingredients, mixed with a blender, folded in the nuts, now all I have to do is heat it up for tomorrow. I really prefer fresh, but if you're in a hurry and still want this recipe, canned sweet potatoes (good brand) worked out ok!
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48 users found this review helpful

Creamy Broccoli Casserole

Reviewed: Jul. 30, 2006
We loved this recipe! For those that thought it was bland...it's cream cheese! If you want something with an Alfredo flavor, buy Alfredo sauce...hmmm...not a bad idea! Anyway, we made this, and it was a huge hit. Needed some salt, pepper, and garlic because it is a plain cream cheese flavor, but it's something so different from the normal brocc & cheese, and we loved it! We used Town House crackers, and while the crust part of it was soggy, it still added wonderful flavor, and I used a bit more than the recipe called for, and really covered the top of it. Then I sprinkled a bit of Lawry's Seasoned salt and just a tiny bit of freshly grated parmesan cheese on the top. Also, because we like crispy broccoli, I boiled the broccoli for only a few minutes, and it was still a crisp tender, even after the baking. We'll make it again!
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30 users found this review helpful

Texas Sheet Cake VI

Reviewed: Oct. 11, 2002
I've made this recipe for years, and it's by far, one of my favorites. I use buttermilk in place of the milk. Makes it even richer, and you have no idea that it's buttermilk when you eat it. So don't worry if you don't like buttermilk. Ya can't even tell! I promise it's worth the change!
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17 users found this review helpful

Affy Tapple Salad

Reviewed: Oct. 11, 2002
OK, I couldn't find instant tapioca in our grocery store, so I bought, I think, Minute Tapioca. Hmmm...interesting turn out. Chewy bits of tapioca. But ya know, it was still good. I used granny smith and Red Delicious for a little color. And people really liked it, despite the Tapioca mistake! I'll use this again!
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13 users found this review helpful

Company Potatoes

Reviewed: Oct. 11, 2002
I liked the recipe, and will use it again, but it needs more flavor. I'll play with it next time. More cheese or salt, maybe?
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10 users found this review helpful

Baked Salmon I

Reviewed: Dec. 30, 2011
I'm the submitter. A couple things I've noticed is that when I submitted the recipe, I don't think I submitted 1 lb. I think I submitted it as more than that because when I first made it, it was a very large fillet. Maybe the kitchen folks changed it when reviewing it. ?? Also, make sure you drain the rice really well before you add it to the pan with the fish. There's no way it will be soupy with that small amount of OJ. I know some reviewers have said they just put the dry rice right in the pan and added a little water and the OJ there, so I may try that the next time I make this, too! You don't have to use OJ either. You can use lemon juice, or you can use nothing. We just wanted something a little bit sweet because I was tired of the same lemon flavor on fish. You could even do half OJ and half Lemon juice, if you want. I have recently made the switch to Sea Salt, so I've started using that on this recipe, too. Good luck with the recipe!
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9 users found this review helpful

Best White Icing Ever

Reviewed: Aug. 19, 2006
I followed all the directions, and it was still too stiff, even after whipping for over 5 minutes. I thinned it just slightly and it was perfect. I made this strictly for decorating a cake, and it tinted wonderfully. The flavor was just so-so. It's definitely better for decorating. I didn't have butter on hand (due to sending the hubby to the store instead of doing it myself), but I'm sure the flavor would be much better with softened, salted butter. I'll use this one from now on when I decorate. It was just super easy!
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2 users found this review helpful

Veggie Sausage Noodle Soup

Reviewed: Dec. 17, 2011
One step that seems to have been left out of the process is to boil then rinse the okra before you put it in the soup or it could get really slimy. If you're not an okra fan, just leave it out. It won't matter.
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1 user found this review helpful

 
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