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

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Shar E.

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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

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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3 users found this review helpful

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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1 user found this review helpful

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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4 users found this review helpful

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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3 users found this review helpful

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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1 user found this review helpful

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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1 user found this review helpful

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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2 users found this review helpful

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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1 user found this review helpful

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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1 user 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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3 users found this review helpful

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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2 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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2 users found this review helpful

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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3 users found this review helpful

Bow Ties with Sausage, Tomatoes and Cream

Reviewed: Oct. 27, 2008
I had gone to one of my girlfriend's houses recently and she had this out (leftovers no less) along with a couple of other things for a quick dinner. I fell in love and asked where she got the recipe. I made this myself tonight with a few minor changes and WOW WOW WOW, it was just as good if not better. CHANGES: I used Olive Oil Cooking Spray, Lean Turkey Italian Sausage (Hot), Fat Free Half & Half, Diced tomatoes (w/basil, oregano & garlic) and a few shakes of Wondra for thickening (since I used the FF Half & Half). I love it, husband loves it, a total winner!! I am going over to my Sister-in-laws for Halloween and I'm going to make a batch of this and bring it along.
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1 user found this review helpful

Best Chocolate Chip Cookies

Reviewed: Oct. 6, 2008
Loved these. Like some other reviewers I used 1 1/2 cups brown sugar (half dark half light). I also used a sugar substitute for the white sugar called Somersweet, it's by Suzanne Somers. Believe it or not it's delicious. It bulks, carmelizes and does what regular sugar does (unlike other sugar substitutes), it also doesn't have any weird aftertaste. These cookies are so good, I'm making my husband take a dozen and a half to work so we don't eat them all. I only got 3 dozen out of the recipe because I made my cookies a little on the larger size. Thanks for the great recipe.
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Zesty Slow Cooker Chicken Barbecue

Reviewed: Oct. 6, 2008
Wow this was great!!! I scaled this down to serve two and it came out perfect. The only change I made to the actual sauce was that I added some liquid smoke. I also added some sliced red onion. I cooked in my little crock pot, shred it, put it back in and let it cook a little longer so the chicken could absorb all the sauce, I ended up adding a little bit of Wondra to thicken it up just a tad. Served this over baked potatoes with a little Ranch dressing on the side. This would also make a great sandwich or bbq chicken pizza or even a bbq chicken salad. Yum Yum Yum ~~ I will make this again and again. Thanks for a great recipe :-)
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1 user found this review helpful

Scalloped Potatoes and Onions

Reviewed: Oct. 6, 2008
I was craving scalloped potatoes and like so many other reviewers wanted a good recipe not laden with creams, milk, cheese, etc. I made it for dinner tonight and love love loved it, as did my husband. I got to eat comfort food without feeling guilty about it (I actually had 2nds) ~~ The only change I made was that I used light mayo, it was perfect. I used my mandolin to slice the potatoes super thin, I also sprayed my glass dish with Pam and covered with aluminum foil. Not greasy at all. I will make this again and again and have decided this will be a great side dish for Christmas Eve dinner with the family :-)
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4 users found this review helpful

Aunt Mary's Banana-Chocolate Chip Bread

Reviewed: Jan. 29, 2008
Excellent!! I did make a few minor adjustments however, they are as follows: I used 1 cube of softened butter instead of the shortening and I also added 1 1/2 teaspoons of baking powder (in addition to the baking soda). For baking: On 325, cover loosely w/tented foil, bake for 30 mins. Uncover, bake for 30 mins more, cover again w/tented foil for additional 10 minutes. Came out perfect!! If I don't do the foil it always browns too fast and it's raw in the middle, I of course have to cook it longer and it ends up getting a little on the black side with the ends hard as bricks!! If you too have this problem, try my method. Works like a charm ~~~
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32 users found this review helpful

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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37 users found this review helpful

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