Shar E. Recipe Reviews (Pg. 1) - Allrecipes.com (10647295)

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Shar E.

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Cocktail Meatballs IV

Reviewed: Apr. 7, 2015
I love this!! I was making these for a potluck so I had my husband pick up frozen meatballs and the chili sauce...well, he bought Sriracha chili sauce, oops!! He wasn't going back to the store so I thought, oh well, I'll just use this. Talk about a wonderful mistake! Anyhoo, that's the way I always make them, keep in mind they are very spicy but oh so good!! I also use Dijon for the mustard and a couple shakes of Worcestershire. The other thing I do is I mix and heat up the sauce in a saucepan, throw the frozen meatballs right in the crockpot (on high), pour the sauce over and stir to coat. Doesn't take too long to get them ready to go (hour or so starting from frozen, you can also defrost meatballs first or of course make your own fresh), just remember to stir occasionally.
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Barbie's Tuna Salad

Reviewed: Mar. 31, 2014
This is delicious!! I used 8 oz of tuna (5 oz plus 3 oz cans), used dill relish instead of sweet (personal preference) and added 2 hardboiled eggs and fresh red onion instead of dried. I also let it chill in the fridge a couple hours before serving. I must say however if I didn't use the hardboiled eggs, 6 tablespoons of mayonnaise is way too much for such a little amount of tuna but with the eggs, it works (honestly I could probably scale back to 3-4 tablespoons with eggs and it would be super good too). Served over lettuce leaves since I'm cutting back on carbs. This is a winner!!!
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2 users found this review helpful

Grilled Corn and Poblano Salad with Chipotle Vinaigrette

Reviewed: Jun. 18, 2012
Wow this is fantastic!!! Yum Yum Yum Yum Yum! Such fresh and lively flavors, only thing I did different was used 1 lime and 1 small lemon because that is what I had and didn't want to run to the store and also used 2 chipotle's. I will make this again and again :-)
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Grilled Garlic Artichokes

Reviewed: Oct. 24, 2010
Loved it, only thing i did different was used only about 1/4 cup olive oil, 1/2 lemon, lots of fresh pressed garlic, sea salt & pepper in a small bowl and basted
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15 users found this review helpful

Eggplant with Garlic Sauce

Reviewed: Sep. 13, 2010
Love Love Loved this ~ Pretty much made as written except the following: 3 cloves fresh pressed garlic in lieu of garlic powder, chicken broth in lieu of water and 1/2 TB each of Chinese Garlic Chile Paste & Chinese Chile Paste in lieu of crushed red pepper flakes. I couldn't believe how wonderful this turned out, better than a restaurant, I was very impressed and will make this again and again :-)
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98 users found this review helpful

Mexican Chicken Corn Chowder

Reviewed: May 1, 2009
Loved this and sooooo easy!! I did a few things different, they are as follows: Didn't use any chicken, used Fat Free Half & Half, used low-sodium chicken broth instead of water & bouillon and used some Fire Roasted Tomatoes w/garlic (drained), didn't use onion..I used "Onion Salt" instead, I also used about 1 cup of cheddar cheese instead of Monterey Jack since that is what I had on hand....with all that being said, this was superb and I will make this again, and my husband really loved it :-)
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Best Marinara Sauce Yet

Reviewed: Mar. 30, 2009
I loved this super easy and tasty sauce. I of course made some minor adjustments, they were as follows: Used 2 cans Diced Tomatoes (1 regular, 1 w/basil, oregano & garlic), only used 2 Tbs. olive oil, added a little extra salt, added a little dried basil & some red pepper flakes, cayenne pepper instead of regular black pepper, added 2 garlic cloves and 1 Tb brown sugar. Did not put in the food processor. Simmered for 30 minutes, adjusted seasoning and simmered a few hours more. I then put about 3/4 of the sauce in the blender, pureed and mixed in with the 1/4 of the chunky sauce. It really tasted so fresh, was easy easy easy and soooo much better then store bought. Thanks for a great recipe :-)
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Yia Yia's Tzatziki Sauce

Reviewed: Mar. 30, 2009
Wow!! Yum Yum Yum!! This was super good, the only changes I made to this was that I added just a touch of fresh mint chopped super fine and a pinch or two of kosher salt!!! This is a keeper and will make again and again. I served this with the "Feta & Olive Meatballs" (recipe from this site) and it was divine!! Thanks for the recipe :-)
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Feta and Olive Meatballs

Reviewed: Mar. 30, 2009
Wow was this excellent!!! I made a few minor changes however, they are as follows: didn't use any egg, used dried oregano instead of Italian seasoning and added a little fresh mint chopped super fine, a little minced garlic and a pinch or two of kosher salt. Served with a Tzatziki sauce (Yia Yia's from this site) and another greek style yogurt sauce I've been making for years. Also served alongside a plate of Greek feta cheese, chopped tomatoes, sliced red onion and kalamata olives. I LOVE this recipe and will make again and again.
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Amish Macaroni Salad

Reviewed: Mar. 20, 2009
I absolutley love this recipe but I did make some changes. They are as follows: I used mini bowtie pasta (about 10 oz. dried), used 3/4 cup mayo, 2 Tbs dijon mustard, used 1/2 cup onion, omitted the red pepper and used 1 serrano pepper instead (balances the sweetness with a kick), used 1/4 tsp. celery salt & 1/4 tsp. garlic salt, dropped the sugar down to 1/4 cup and also omitted the vinegar. I also only used 1 large stalk of celery and added a little pimiento for color. So I guess you can say I made a lot of little changes but used this as a base/guideline, (I did use 3 hardboiled eggs though) it really turned out excellent. Also, as other reviewers have mentioned (thank you) it's pretty darn sweet using only 1/4 cup sugar, I would definitely start with that amount and if you feel it needs to be sweeter for whatever reason add more after tasting.
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Creamy Rice Pudding

Reviewed: Mar. 8, 2009
Love it!! So easy and delicious. I made this with some leftover rice that I had. I used skim milk and fat free half & half (1 cup milk 1/2 cup fat free half & half) to simmer rice in and in the last step just used 1/2 cup more skim milk. I also used a sugar substitute (called Somersweet, it's in Suzanne Somers product line). This is so wonderful and will make this again and again. Thanks for a great and super simple recipe.
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Cowboy Oatmeal Cookies

Reviewed: Feb. 27, 2009
These are absolutely awesome!!! I pretty much made these as the recipe stated except for three minor changes, they are as follows: I used butter instead of margarine, added 1 teaspoon vanilla and also added 1 cup of chocolate chips in addition to the butterscotch chips, everything else the same. They were crunchy yet soft at the same time.....It made 4 dozen exactly so I let my husband take 2 dozen to work today for a meeting. He said it was like a shark feeding frenzy and they were gobbled up in no time flat. He said he also got a thumbs up from the VP. I highly recommend and will make again and again :-)
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D's Famous Salsa

Reviewed: Feb. 13, 2009
I love this salsa!! I made a few minor changes however. First of all I halved the recipe. I used 1 can of Fire Roasted tomatoes, 1/2 cup white onion, 3 garlic cloves, 2 serranos in addition to the canned green chiles, about 2 teaspoons fresh lemon juice, 3/4 tsp. kosher salt and probably about 3 Tablespoons cilantro. I used my food processor: I pulsed the garlic by itself, next I added the 2 serranos (each cut in 4 pieces, and pulsed that, I then added the rest of the ingredients and pulsed until smooth, about 30 seconds. It was not runny, it was perfect. Ladies and gentlemen, we have a winner :-)
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Colleen's Slow Cooker Jambalaya

Reviewed: Jan. 29, 2009
I really loved this. The only things I differently were to use Fire Roasted Tomatoes instead of stewed, used 2 Anaheim Chiles in lieu of the Bell Pepper, used about 1/2 of a large onion, used kielbasa instead of Andouille because that's what I had and left out the celery because I didn't have any. I made some long grain rice in my rice cooker, poured the jambalaya over the rice and it was excellent. It is more like a soup (very brothy) but does well over the rice. You can always thicken it up w/Wondra or even cornstarch, I prefer Wondra however.
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Mexican Tinga

Reviewed: Jan. 26, 2009
This was excellent!! The only thing I did differently was that I didn't have a can of chipotles in adobo sauce but I do have a jar of dried chipotle chile flakes. I added 1 tablespoon and it was wonderful, pretty spicy too. I also used a can of fire roasted tomatoes (so much better than stewed - in my opinion anyway) I will make again and again.
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Spiced Pecans

Reviewed: Jan. 6, 2009
Wow these are really great! I did make a few changes however after going through about 40 reviews. They are as follows: Used 1 tablespoon of vanilla in lieu of the water. Used 1/4 cup white sugar and 1/4 cup of brown sugar. Reduced ground cloves to 1/8 teaspoon and used 1/4 teaspoon plus a tad more of cayenne pepper. I used recommended amounts for the egg white, pecans, salt, cinnamon & nutmeg. I baked on 300 for 30 minutes checking about every 5 minutes and stirred about 4 times throughout process. I also used parchment paper instead of foil. Total winner!!! Husband loves them too ~~
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38 users found this review helpful

Baked Asparagus with Balsamic Butter Sauce

Reviewed: Jan. 6, 2009
Wow was this great!! I made this for Christmas Eve dinner. The only thing I did a little different like some other reviewers was to brown the butter and added just a bit of dijon mustard. Wonderful!!! Sister-in-law loved it so much she asked me for the recipe so she could make it for a dinner party. I also made this the other night and will keep it in my repertoire........
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Ground Chicken Taco Burgers

Reviewed: Jan. 6, 2009
I really enjoyed this as did my husband. I too had to add breadcrumbs to this however as it was very gooey. I cooked the burgers on my Foreman grill, and dressed them w/lettuce, tomato, onion, pickled jalapenos, salsa & guacamole. I think this would make a great meatloaf. You could either add breadcrumbs to it or oatmeal to help bind this together. If I were making a meatloaf with this I would add some chopped up jalapenos, anaheim chiles and/or some pasillas. I would also probably top this with a Mexican hot tomato sauce like El Pato (instead of ketchup that some people do with a traditional meatloaf)......
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Terry's Texas Pinto Beans

Reviewed: Dec. 3, 2008
These were fantastic. I made a few little changes however, they are as follows: Used regular chicken broth, 7 oz can of Ortega chilis in lieu of the jalapeno, 1 - 10 oz. can El Paso green enchilada sauce in lieu of the green salsa, couple tablespoons of La Victoria Chunky Jalapeno Hot sauce, about 5 cloves of minced garlic, only had 1/2 of an onion so added a little onion powder, added some coriander, red salsa and 1/2 cube chicken bouillon. For cooking the beans: Rinsed beans & placed in a large pot. Poured in the chicken broth, stirred in onion, onion powder, garlic, green enchilada sauce, chunky jalapeno hot sauce, cumin, coriander & cracked black pepper. Brought to a boil. Transferred to preheated Crock pot (high) and cooked for 3 hours. Checked on from time to time as I needed to add water. At about the 3 hour mark, added Ortega’s, red salsa & 1/2 cube chicken bouillon. Stirred around & continued to cook for about 1 hour on high. Then stirred & turned crock pot down to low, cooked 2 - 2 1/2 more hours (got the idea of starting beans and bringing to boil in pot and transferring to crockpot from previous reviewer, great tip, thanks) ~
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Eggnog I

Reviewed: Nov. 9, 2008
I wanted to sample this before I make it for Christmas so I made a half batch. It is wonderful. So keeping in mind that I halved the recipe, the only change I made was for the milk I used 1 1/2 cups Fat Free Milk to 1/2 cup Fat Free Half & Half (I never have Whole Milk on hand). Again, absolutely delicious (husband loves it too) and when I make the whole batch for Christmas, I will use 3 cups Fat Free Milk to 1 cup Fat Free Half & Half. Thanks for a great recipe :-)
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