Shauna McNabb Recipe Reviews (Pg. 5) - Allrecipes.com (10576135)

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Shauna McNabb

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Quinoa Side Dish

Reviewed: Aug. 9, 2010
This was delicious! I used less butter and reduced fat/sodium chicken broth and I sauteed the garlic and onion before toasting the quinoa. This was perfect and I will definitely make this again. Thanks for the great recipe
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Roxie's Bran Muffins

Reviewed: Jul. 29, 2010
These were excellent and will definitely be my go-to recipe. I read the other reviews and incorporated some of those suggestions. I used 1/3 cup fat-free vanilla yogurt for the banana because mine weren't ripe enough. I added 1t. vanilla extract, also. I also added 1/4t. salt and 1/2 t. baking powder and my muffins puffed up nicely. They were a little too sweet so next time I think I'll use 1/4 C. honey and maybe a T. spoon or 2 of brown sugar. I combined all the wet ingrediants with the bran and raisins and seperately mixed the dry before mixing the dry into the wet. Pretty simple recipe but delicious! Thanks for the great recipe!
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Chicken Marsala

Reviewed: Jul. 21, 2010
This was just OK for me. I have been looking for the perfect chicken marsala recipe forever. I made it exactly as the recipe indicated. Next time I would only use Marsala, leaving out the sherry. I would also double the sauce and use a little cream and possibly thicken it a little. Thanks
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Byrdhouse Blistered Cherry Tomatoes

Reviewed: Jul. 21, 2010
Simple and delicious! I cooked mine until they were hot all the way through and were starting to burst! Thanks for the excellent recipe!
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Zucchini in Sour Cream Sauce

Reviewed: Jul. 21, 2010
I made this according to the recipe with the exceptions of 1 cube of bouillon cube instead of granules and rice vinegar instead of lemon juice because that's all I had on hand. Delicious! I will definitely make again. Thanks Sandi!
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Pasta with Kielbasa and Sauerkraut

Reviewed: Jul. 13, 2010
This is one of my "too tired to cook" go-to recipes. It is super easy and I usually have all of the ingredients on hand. I usually add some caraway seed and it is perfection.
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4 users found this review helpful

Steak, Onion, and Pepper Fajitas

Reviewed: Jul. 13, 2010
This was excellent! I used new york strips because that's what I had. I reduced the amount of liquid smoke to about 1/2 tsp. and that was plenty. Liquid smoke is very concentrated and can be very overwhelming. The sauce was terrific.
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Sweet Restaurant Slaw

Reviewed: Jul. 13, 2010
Excellent! I'm not a huge fan of most coleslaw but this is terrific. I wouldn't change a thing
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Classic Macaroni Salad

Reviewed: Jul. 13, 2010
Too mustardy for my taste
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True-Blue Potato Salad

Reviewed: Jul. 13, 2010
I left out the celery seed because I didn't have any and I added some snipped fresh dill. Delicious! Thanks for the great recipe Wilma!
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Braised Balsamic Chicken

Reviewed: May 11, 2010
This was excellent. I wouldn't change a thing. Thanks for the great recipe. I will definitely make this again
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Paprika Chicken with Sour Cream Gravy

Reviewed: May 11, 2010
I omitted the flour and increased the spices. After browning the chicken I deglazed the pan with about 1/4 C of chicken stock before adding the soup and onions. I also added a can of petite diced tomatoes to make this dish more like chicken paprikash without the work. It waws delicious. Thanks for the great recipe. I will definitely make this again
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Easy Mexican Casserole

Reviewed: Apr. 18, 2010
This was good. I changed the recipe based on what I had on hand and on the other reviews. I used a lb of ground beef and 1/2 lb of Italian turkey sausage that I needed to use up, only 2 cups of tortilla chips, light sour cream, and petite diced canned tomatoes. I also added chopped onion and garlic to the beef mixture, along with taco seasoning and some jalapenos. I also added some cayenne and cilantro. The only thing that I did not like about this was that the chips got too mushy. If I were to make this again I would not crush them. Thanks
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Spinach and Sun-Dried Tomato Pasta

Reviewed: Mar. 31, 2010
This was excellent! I added thinly sliced shallots and some crispy finely crumbled bacon. I used 2 lbs of spinach, 2x as many tomatoes, extra garlic and pine nuts and 14 oz of veg. broth plus about a 1/2 cup of white wine in order to get enough liquid. Thanks for the great recipe! I will definitely make this again!
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Chicken Gruyere with Sauteed Mushrooms

Reviewed: Mar. 20, 2010
This recipe was good but not great. I tried it because of the high rating and number of reviews but if I were to make this again I would make it on the stove top rather than dirty multiple dishes and I would also use about half as much cheese. I think the amount of cheese over-powered the sauce which did have a very nice flavor to it. I would thicken the sauce slightly, as well. Thanks Rebecca.
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Bow Ties with Sausage, Tomatoes and Cream

Reviewed: Mar. 13, 2010
Excellent recipe. Tastes great and it doesn't get any easier. I used 3/4 lb. of hot italian sausage and omitted the red pepper flakes. I also subbed half & half for the cream and reduced the amount to 3/4 C which was plenty. Thanks for the great recipe. I will definitely make this again
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Hudson's Baked Tilapia with Dill Sauce

Reviewed: Mar. 13, 2010
This was excellent. I made exactly as directed and I would make again. The only thing I would do differently would be to use light sour cream and no mayo in the dill sauce. It was way too heavy for my taste. Thanks for the great recipe
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Pork Tenderloin with Dijon Marsala Sauce

Reviewed: Mar. 10, 2010
This was delicious. Possibly the best pork tenderloin recipe I've ever used. I only made one tenderloin but kept the amount of sauce the same and it still could have used more. For one pound of pork I would double the sauce and for 2 tenderloins I would quadruple. I served it with rice and the sauce was delicious over it. The only thing I did differently was to use half & half instead of cream because I happened to have some on hand. Thanks for the excellent recipe...I will definitely make this again
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Mulligatawny Soup I

Reviewed: Feb. 22, 2010
This recipe was very good. The only changes I made were to use half and half instead of cream and I diced three medium sized red-skins and used in place of rice. I would definitely make this again
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Spicy Chicken Enchiladas

Reviewed: Feb. 20, 2010
My fiance loved this but I hated it. I was hesitant to try chicken with red sauce but I had ground chicken that I needed to use up. I definitely prefer a white sauce and shredded chicken. I made the recipe exactly as written and I just didn't care for it. At least I can count on my fiance to eat the leftovers because this made 10 large enchiladas. Thanks anyway but I won't make this again
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Displaying results 81-100 (of 120) reviews
 
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