Shauna McNabb Recipe Reviews (Pg. 1) - Allrecipes.com (10576135)

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Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

Reviewed: Sep. 8, 2008
This was delicious. The only thing that I would do differently (and I will make this again) would be to reduce the amount of barbecue sauce in order to let the apricot flavor come through a little bit stronger. I would also reduce the amount of glaze by half. I used it to glaze while grilling and also as a sauce for dipping and I still had to much. This was excellent and it would be great for company.
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53 users found this review helpful

Balsamic Grilled Zucchini

Reviewed: Jul. 26, 2012
Ridiculously delicious and simple. I throw everything in a zip-lock bag and marinate while I prep the rest of dinner before putting these on the grill. Super simple and delicious. I will make these over and over. Thanks.
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52 users found this review helpful

Seasoned Couscous

Reviewed: Jan. 21, 2009
This recipe was very good but needed a little help. I made as is the first time and it was a solid 4 stars. The second time I used chicken broth instead of the cubes and I always add a little extra so it isn't quite so dry. Instead of onion flakes I sauteed onion, fresh mushrooms, diced red pepper and a couple of diced Roma tomatoes and added this in after the couscous was finished and it went from 4 stars to 5. Thanks for a great recipe.
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50 users found this review helpful

Frugal Pumpkin Pasta

Reviewed: Nov. 23, 2010
This was delicious. Though I did make some changes based on the ingredients I had on hand. I used penne pasta and 1 whole red onion. I mixed the pumpkin ( I used about 20 oz) with the onion and garlic and then added enough chicken stock and half-and-half to make it the proper constistency (no where near 2 C chicken stock). I used only a pinch of cinnamon and it was still way too much, tasted like pumpkin pie. I ended up making it a little too spicy trying to mask the cinnamon taste. Just before it was finished I mixed in about 1/4 C fresh grated parmesan and about 6 oz skim ricotta that I needed to use up. This would have been a five-star recipe without the cinnamon, which is how I will make it in the future. Thanks!
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9 users found this review helpful

Chicken Potpie

Reviewed: Mar. 23, 2011
Delicious! The only changes I made were the addition of a clove of garlic, 1 stalk of celery and I used red skinned potatoes with the skin still on because that's what I had on hand. Thank you!
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8 users found this review helpful

McCormick® White Chocolate Kissed Gingerbread Cookies

Reviewed: Dec. 27, 2011
My favorite Christmas cookie this year! I made exactly as written and the recipe only gave me about 45 cookies but they were fantastic! A nice change from the peanut butter blossoms. Thanks.
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7 users found this review helpful

Starr's Savory Meatballs

Reviewed: Dec. 27, 2011
I made these for a Christmas party and they were delicious! I added a half pound of sausage because I had some to use up. These will be my go-to homemade meatball from now on! Thanks Superstarr!
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6 users found this review helpful

Lemon Garlic Tilapia

Reviewed: Jan. 6, 2011
This fish was wonderful though I did change it somewhat. I placed the fish atop lemon slices which infused lemon flavor while helping to keep the fish from sticking. I seasoned the fish with lemon juice, old bay seasoning, a smidge of lemon pepper, garlic and butter and toward the end I added fresh chopped flat-leaf parsley. It was delicious though it only took about 20 minutes to be perfectly cooked. Thanks for the great recipe!
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6 users found this review helpful

Egg Breakfast Pizza

Reviewed: Jan. 5, 2010
I have made this twice. The first time as is and the second time with a few changes. The second time a used real bacon chopped into larger bites ( I hate bacon bits) and I also used sausage gravy for the sauce instead of cream of celery. Bad? yes? delicious? yes. Thanks for the great recipe
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6 users found this review helpful

Chicken Enchiladas II

Reviewed: Dec. 27, 2011
I made these for our Mexican Christmas and they were pretty good. I used a whole chicken that had been cooked in the crockpot the day before and shredded. I doubled the recipe and used corn tortillas fried in oil for a few seconds. I added black beans and corn to the filling and used 1 can of cream of mushroom and 1 can of fiesta nacho soup. I'm glad I didn't use all cream of mushroom because as it is they were a little bland for my taste. Thanks
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5 users found this review helpful

Mexican Sour Cream Rice

Reviewed: Jul. 26, 2011
This was delicious! I made quite a few changes based on what I had on hand and also based on many of the other reviews. I used frozen corn instead of canned and also added a can of black beans, rinsed and drained, a can of petite diced tomatoes, drained, a can of nacho soup, diced scallions and 2 T chili powder, 1 T ground cumin, 1 t ground coriander and a dash of cayenne pepper and a Mexican blend cheese. Thanks for the wonderful recipe. I will definitely make this again.
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5 users found this review helpful

Apple Brie Quesadillas

Reviewed: Mar. 3, 2011
I used smaller tortillas and only needed 1 large apple. These were very good but next time I would cook the apple with the vinegar and onions and would slice them very thin. Thanks for the great recipe.
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5 users found this review helpful

Pumpkin Black Bean Soup

Reviewed: Jan. 1, 2011
This was very good though I did change the recipe quite a bit based on other reviews in order to give it more flavor. I pureed only 2 cans of black beans and left the third whole. I used a can of fire-roasted tomatoes only 3 C broth and a 28 oz can of pumpkin. I also added cayenne, cumin, ground coriander and turmeric. This was much better the second day
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5 users found this review helpful

Cindy's Country Style Creole Pork Roast

Reviewed: Jan. 21, 2009
This was very good. I made as directed except I didn't use the bacon grease...I didn't have any on hand and I also don't wish to clog my arteries any sooner than necessary. It's pretty spicy and the flavor from the spices is enough to give it great taste even without the bacon grease. Thanks for the great recipe
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5 users found this review helpful

Baba Ghanoush

Reviewed: Aug. 23, 2012
This is delicious. I used the juice of 1 lemon, 3 T tahini, and 3 cloves of garlic. I added about 1/2 teaspoon of smoked paprika to add to the smoky flavor and garnished with chopped flat leaf parsley on top. Thanks!
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4 users found this review helpful

Mrs. Sigg's Snickerdoodles

Reviewed: Dec. 27, 2011
400 was WAY to high a temp to bake cookies at!!! My first batch burned and didn't spread out at all. I lowered the temp to 350 and the rest turned out perfectly but I was upset to have ruined the first batch.
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4 users found this review helpful

Easy Strata and Variations

Reviewed: Dec. 27, 2011
I used sausage, mushrooms, 8 eggs, a crusty Italian bread cut into cubes and mixed everything together rather than layered. Delicious.
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4 users found this review helpful

Homemade Tomato Sauce I

Reviewed: Aug. 22, 2011
I quadrupled this recipe using home-canned tomato puree. I left out the celery and used dried basil, oregano, thyme, marjoram, and crushed rosemary instead of the Italian seasoning. I simmered, covered, for 2 hours and then removed the lid and simmered another hour and it was extremely thick. I added a little sugar to cut the tartness toward the end. Delicious! This will be my go-to sauce from now on. Thanks for the great recipe!
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4 users found this review helpful

Lemon Chicken Piccata

Reviewed: Aug. 3, 2011
This was delicious! I made the recipe exactly as directed except I added some sauteed mushrooms and I wouldn't change a thing except to pound the medallions thinner to create a more authentic piccata. I think I reduced my sauce too much and it was VERY tart but that was my mistake. I will definitely make this again. Thanks for the great recipe.
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4 users found this review helpful

Amy's Mexican Soup

Reviewed: Mar. 10, 2011
This was delicious. I used crushed tomatoes instead of whole and fire roasted diced tomatoes with green chiles. I did not puree it. I also added finely diced carrot because I had some on hand that I needed to use up. I also added a small amount of both ground cumin and coriander and I used ancho chili powder. This was excellent and I will definitely make again. Thanks for the great recipe!
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4 users found this review helpful

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