Shoangore Recipe Reviews (Pg. 1) - Allrecipes.com (10574859)

Roast Leg of Lamb with Rosemary

Reviewed: May 17, 2009

Being short on time, I was unable to marinate the lamb overnight- in fact, I only marinated it for about 2-3 hours before putting it into the oven. I substituted Rosemary (sorry) with Oregano and Basil as I can't really taste the difference anyhow. Halfway through I added a tent, as my roast was starting to look very dry on top. Outcome was amazing- even though I hadn't let it marinate long enough, the meat was very tender. And since there's so much meat, it provided quite a bit of food to last several days- an absolute must for a student with little time on their hands. (The extra juices left in the roasting pan I scooped into a separate bowl to save as sauce, after removing the fat) Also, I put garlic into slits in the meat, and it turned out pretty well. Don't forget to crush the garlic cloves, it'll help diffuse the juices during the baking process.

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3 users found this review helpful

High Temperature Eye-of-Round Roast

Reviewed: May 17, 2009

Tried using this with a different cut, and I have to say, stick with the directions. I will try this again, as I have found a grocery store that carries eye-of-round roast (the place closest to me doesn't carry it). I highly recommend using more spices, as I had problems covering the roast. As other members said, have the fat on top, it really gives it a nice glaze. Next time I will also put garlic cloves into it.

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1 user found this review helpful

Baked Halibut Steaks

Reviewed: May 26, 2008

I used large halibut steaks for this-big mistake. Took much longer to cook. However, the fish turned out beautifully-vegetables were well cooked, deboning process was quick and easy. Halibut is expensive, and so should be prepared with much pomp and show. This recipe certainly does all that. Very easy to prepare, and exceptionally delicious.

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2 users found this review helpful

Dessert Crepes

Reviewed: May 26, 2008

Some things I've learned: -USE A SIFTER! Sift your flour and sugar. And then when you're done with the batter, pour everything through it. This'll guarantee a wonderfully smooth crepe. -It's okay if your mix is really runny. This is good cause then you can swish it around to make a nice circle on your pan before it cooks through. -Go light with the pan grease. Your crepe will turn out more crispy than soggy, which is good. -Using unbleached whole wheat flour will give you a more 'earthy' crepe. Bleached all purpose white looks more authentic. Both taste good. -Add vanilla or almond extract for enhanced crepe flavor. I also took the liberty of adding a dash of cinnamon, makes a difference. Anywho. I made this for my family-they absolutely loved it. Also for my friends. Prime ingredients I used were Nutella, then strawberries and bananas. Later I incorporated custard and whipped cream, which were greeted with much enthusiasm. VERY easy to prepare, much more easy to consume. Great simple to tuck away to impress guests.

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7 users found this review helpful

Delicious Raspberry Oatmeal Cookie Bars

Reviewed: Mar. 17, 2008

It was pretty difficult for me to find rolled oats in my area; had to settle for oatmeal in the end, which will result in a more 'Nature Valley' kind of bar, only moister and softer. Using raspberry jam with seeds works just fine. I added an egg (in addition to all the butter) to keep the bars from crumbling after they baked. Don't forget to grease well! Pretty good bar, flavor was subdued, will add lemon zest to the jam next time.

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Marinated Baked Pork Chops

Reviewed: Mar. 8, 2008

This was very good. Next time I will increase the amount of sauce, and marinate for a few hours before putting in the oven. Also, don't forget that depending on how thick your chops are, you may need to decrease the amount of baking time. Forgot to put that into consideration and my first attempt came out slightly dry.

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4 users found this review helpful

Ratatouille

Reviewed: Mar. 8, 2008

Very easy dish! You don't need all the veggies listed, just as long as you cut them to the same size. I left out the eggplant as my grocery store didn't have any fresh ones. Also, as my family's mostly lactose intolerant, I took the suggestion of one of the reviewers to use squash (I used acorn squash, cut into chunks, boiled in water until I could easily poke a fork in, removed the skin with a spoon and mashed like potatoes). Mixed in garlic and parsley into the squash and put it in between each layer of veggies. Huge hit!

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1 user found this review helpful

French Beef Stew

Reviewed: Mar. 7, 2008

Easy to make! You can add any sort of vegetables you like, although I do think the potatoes play an important part. It was a bit salty for me though- I used regular diced tomatoes. Also added 1/2 tbspn chili powder, 2 tbspn Worcestershire sauce, 1 tbspn of parsley (in lieu of thyme) and 2 tbspn of garlic for an extra kick.

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Tender Breaded Turkey Cutlets

Reviewed: Mar. 7, 2008

Tastes great! Had problems cooking it though, the cutlets tried falling apart. To avoid this, I used a spatula and salad fork to transfer them into the pan. Cooked on both sides for three minutes each, and then popped into the oven at 400 degrees for 13 minutes to allow it to cook fully, while avoiding burns (also less oil consumption)

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Parmesan Baked Potatoes

Reviewed: Mar. 7, 2008

This one was actually pretty difficult for me to make. It was simple following the directions, but the results were far from what everyone else received. Still tasted great, and I will definitely try it again. I recommend everyone else take a shot at it as well. (NOTE- I used 'white creamer' potatoes, which may be why I had strange results, but people said it tasted fine)

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French Bread Rolls to Die For

Reviewed: Mar. 7, 2008

Nailed it on my second try. I found it better to have the water a little hotter than not as hot for the yeast. Also only used 3 1/2 cups of flour for the dough, and after cutting out the rolls, let them sit for 20 minutes instead of the longer time. Came out crisp (with the egg white glaze)! Very inexpensive and takes MUCH less time than you'd think to make! Wonderful choice.

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Easy Decadent Truffles

Reviewed: Feb. 21, 2008

This was incredibly easy to make, although it was a bit time consuming making it. You learn shortcuts on the way, and it shouldn't take me more than two hours next time to make them all. I used raspberry, vanilla and mint extract (I used one teaspoon for each, rather than half to increase the intensity of the flavor). Make sure you use bark chocolate for your outer shell, if you plan on doing that route. I only had baker's chocolate, and it melts very easily when being handled. Was very popular among my peers, only have half left and it's the same day I made them!

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Chicken Breasts Pierre

Reviewed: Feb. 13, 2008

Very enjoyable, and easy to prepare as a college student. (Not too expensive either. 10 dollars, assuming you have the sauces and spices already.) Made in less than an hour for myself and my roommate. Will add less of the juice from the stewed tomato, or else boil down the sauce so it's thicker. Also, I added several cloves of garlic, rather than just 2/3 of one clove.

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