ShawnsChef Recipe Reviews (Pg. 1) - Allrecipes.com (10660253)

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Slow-Cooker Barbecue Ribs

Reviewed: Jul. 31, 2013
This is a great recipe, even using St. Louis spare ribs that I bought for less than $10. I added applewood seasoning as a rub, a hearty splash of apple cider vinegar, honey, minced fresh garlic, and some extra tenderizing Worcestershire sauce. Off the chain! The meat was very flavorful and so tender it was falling apart. I'll definitely be using this cooking method as a base to make ribs more often. Thanks for sharing! :o)
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Blackberry Cobbler II

Reviewed: Jul. 8, 2013
This was really good. I added cinnamon and used half brown sugar. You could also substitute diluted apple juice for the cold water for a little more flavor. I used half blackberries, half diced fresh peaches and put it all straight into the oven (just baked it for a little longer).
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1 user found this review helpful

Roasted Vegetables

Reviewed: Jul. 2, 2013
This is wonderful by itself, but can be turned into a very filling main dish by serving it on top of or mixed into a plate of whole wheat angel hair pasta with vodka sauce. Alfredo would be good also. Serve with a crusty toasted bread lightly brushed with olive oil and it's a perfect meal.
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2 users found this review helpful

Tomato Bisque III

Reviewed: Apr. 15, 2013
Fantastic! I used a whole 6 ounce can of tomato paste and a little more cream, but this was divine! I served this with cheesy bread (a baguette halved and cut into 4ths with butter, garlic powder, and shredded mozzarella in the oven at 425 degrees until browned and bubbly), which would also make good cheese croutons for this soup if you cut it into bite-sized squares. As an FYI, the Muir Glen brand of organic canned fire-roasted tomatoes does not contain BPA in the lining as many other brands do. The acidity of tomatoes causes the thin plastic lining they use in cans to leach BPA, making it one of the strongest sources of leached BPA in foods. So it's good to buy Muir Glen if you can find it, especially if you have little ones at home like I do. :)
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7 users found this review helpful

Linguine with White Clam Sauce II

Reviewed: Apr. 3, 2013
Economical, healthy, and tasty. Oh, and so quick / easy! I upped the white wine to about half a cup, added a liberal amount of lemon juice, and some powdered onion. Simple and good. I think next time, I'll grate a little lemon peel into the wine reduction to give it more of a standout lemony flavor. (I love lemon in seafood.) Served with garlic bread and the rest of the wine I bought for the recipe. It'd be a shame to let it go to waste. ;) Thank you for sharing!
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5 users found this review helpful

Slow Cooker Pulled Pork

Reviewed: Mar. 23, 2013
Awesome!
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3 users found this review helpful

Restaurant-Style Coleslaw I

Reviewed: Mar. 22, 2013
Perfection! I followed the recipe exactly except for eyeballing the black pepper and onion. I also didn't use 1/3 cup of sugar....I did about 3 heaping tablespoons of sugar instead (1/3 cup is about 5 heaping tablespoons, so I cut it by a little less than half). I let it sit several hours in the fridge while I made my honey barbecue shredded pork for sandwiches in the slow cooker, then I had this and baked potatoes for the side dish. It made a great meal!
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2 users found this review helpful

Chele's Halibut

Reviewed: Feb. 17, 2013
Awesome! Will make again. P.S., One reviewer said there was no point in using dried dill? You could definitely taste it. In fact, it was a definining flavor of the dish.
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6 users found this review helpful

Pork Chops with Raspberry Sauce

Reviewed: Jul. 1, 2012
Excellent. Added merlot to the reduction. Will make again.
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12 users found this review helpful

Homemade Banana Pudding Pie

Reviewed: Jun. 5, 2012
Spectacular. BUT TAKE NOTE!. That's a lot of suger! 3/4 cup should be plenty and I always add 1/4tsp cream of tartar and a splash of vanilla to my meringue. This is so good! I would say this serves 4 to maybe 6 since about half of each serving is airy meringue, so I would recommend doubling the recipe if you anticipate people wanting seconds, more generous portions, or if you're feeding more than 4 or 5 people.
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16 users found this review helpful

Rich Chocolate Truffle Pie

Reviewed: May 31, 2012
Hate to say it, but this recipe is a disaster. I agree 110% with another reviewer who said "It tasted exactly like what it is, melted chocolate chips in whipped cream. There is no depth of flavor." It is sickeningly sweet and tastes like you're eating a slice of melted chocolate chips. In a bad way. An entire bag of chocolate chips goes into this one pie.....I realized things weren't going well when I tasted the finished filling, so I added the rest of the carton of heavy cream and a little salt and lime juice to counteract the sweetness, but it was still just way way WAY too much sugar and chocolate. And this is coming from someone with a major sweet tooth, I assure you. If you want to impress someone with a chocolate pie, stick to a tried-and-true chocolate silk-style pie, because I can PROMISE you, if you bring this pie to a function, it will not appeal to everyone.
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6 users found this review helpful

Tiramisu Toffee Dessert

Reviewed: May 7, 2012
This was a great, easy solution to those tiramisu cravings! Thanks!
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5 users found this review helpful

Key Lime Cake III

Reviewed: Apr. 9, 2012
I always make cakes from scratch and haven't bought a box of cake mix since I was like 13 years old. That said, I wanted something festively-colored for Easter and didn't have hardly any time to make desserts since all my time was spent preparing the meal. I tried this recipe and it was pretty decent. It was almost too tender / moist as the slices would almost fall apart if you weren't careful and I had a helluva time trying to get the cake to come out of the pans (and that's WITH greasing and flouring)....the bottom layer ended up totally falling apart and I had to make more icing to patch it back together, but luckily no one could tell by the time I was done. I'd only make this (or any cake mix based recipe) again under unusual circumstances, but aside from the issue with it being too delicate, it was decent.
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6 users found this review helpful

Mouse's Macaroni and Cheese

Reviewed: Apr. 9, 2012
This was good, but the sauce relies on processed cheese which makes it a little bland (and very salty, FYI.) I would recommend throwing some shredded cheese on top of it before sprinkling on the bread crumbs just to give it a little something else, just watch it closely in the oven to be sure the cheese doesn't start to get too hot.
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3 users found this review helpful

Yellow Squash Casserole

Reviewed: Apr. 8, 2012
My mother requested a good squash casserole with cheese for Easter today, and this did not disappoint. I am making this my go-to squash casserole recipe. Only thing I did differently was using chicken broth in place of the water for steaming the squash. So good! Thanks for sharing, I love it!
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3 users found this review helpful

The Whole Jar of Peanut Butter Cookies

Reviewed: Apr. 5, 2012
These were good, but not the most exceptional cookie I've ever had. I wouldn't discourage anyone from trying this recipe since I'm apparently in the minority for finding them average, but personally, I'll try another recipe next time around when I'm in the mood for a good peanut butter cookie.
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2 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Mar. 30, 2012
Would be perfect if they had spread just a little flatter, but I have a feeling that was something I was responsible for. Need to look into that. Followed the recipe exactly except I did 1 cup semi-sweet and 1 cup milk chocolate chips, which went together in divine harmony. This is THE go-to recipe for chocolate chip cookies. Mmmmmm. :)
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3 users found this review helpful

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