Shirley K Recipe Reviews (Pg. 1) - Allrecipes.com (10663818)

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Shirley K

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Best Spanish Rice

Reviewed: Jan. 16, 2014
Delicious & flavorful..no changes made
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2 users found this review helpful

Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Jul. 15, 2013
Comes out tender enough but, way too salty! Definitely use no or low sodium soup mix & soy sauce!!
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1 user found this review helpful

Stuffed Zucchini

Reviewed: Feb. 8, 2012
Not quite my Grandmothers but, still good! Next time, less sauce as it came out too wet for my liking.
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6 users found this review helpful

Thai Style BBQ Chicken

Reviewed: May 23, 2010
Converted to 3 servings and glad I did as my limes were dried out so, did'nt get enough juice out of them. Also, I used jarred minced garlic and powdered ginger as this is what was on hand That being said, I only used a tsp of ginger and wow, it sure overpowers everything else so I highly recommend reducing that as others have mentioned! Cook time stated was exacto mundo & I even got the gorgeous carmelization as shown in the photo!! :) Will definitely make this again using the proper fresh items needed ;)
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4 users found this review helpful

Old Fashioned Potato Salad

Reviewed: Mar. 27, 2010
Exactly the way I make it but, I add more mayo, a 1/4 cup of white vinegar and lots of egg yolk ( I finely chop up or mash with a fork only 1 egg white because I hate that rubbery texture). I also throw in some dried Dill Weed and when I have it on hand, a heaping TBS of Sour Cream. One thing about this recipe that I love is, cooking the potatoes whole and then dealing with the peeling and chopping. I have never done it this way before...it is so much easier! Heck, I even just crumble the cooled potatoes in my hand, what a time saver! I could eat potato salad everyday of my life , I love it so! Making another batch right this very moment!! :)
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12 users found this review helpful

Tuna Noodle Casserole I

Reviewed: Mar. 27, 2010
First time ever making tuna casserole without cream of mushroom soup Made my cheese sauce up lickety split in the microwave while the noodles were cooking Only changes I made were that I used 2 cans of well drained chunk light tuna & I just have to have my crushed potato chip topping so added that! I agree that this tends to go dry so next time I'm thinking that I 'll drain just one can of tuna and add all of the liquid and meat from the other In closing, I DID NOT MISS THE MUSHROOM SOUP & probably wont use it ever again! Thanks for my new tuna casserole recipe
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1 user found this review helpful

Red River Beef Stroganoff

Reviewed: Oct. 15, 2009
Rating this four stars only because I did not see lots & lots of minced garlic in your recipe Looked at all the different versions of this recipe & here are my 4 tips: DO NOT USE JARRED OR CANNED MUSHROOMS...FRESH IS THE ONLY WAY TO GO!!! MAKE SURE TO USE LOTS OF WORCESTER SAUCE,THIS MAKES THE DISH! AFTER THE NOODLES ARE COOKED DRAIN THEM REALLY WELL *do not rinse them*! YOU NOW HAVE THE SOUR CREAM IN THE MEAT MIXTURE *HOPEFULLY IT "IS NOT" FAT FREE OR LIGHT SOUR CREAM*, COMBINE THE NOODLES INTO THE MIXTURE, STIR REAL WELL & LET STAND UNCOVERED FOR A GOOD 10 MINUTES...THIS WILL HELP THICKEN UP THE SAUCE & COAT THE NOODLES. Give everything a good stir once more before serving ;) P.S., I've been making this for years and each time I do different things to it...this time I added a splash of hot sauce, some paprika, a splat of dijon mustard, a splash of lemon juice, and last but not least...a good splash of some Cabernet wine! :D Play with it and make it your own!!! ~Bon Appetite All~
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1 user found this review helpful

Mama's Italian Wedding Soup

Reviewed: Sep. 16, 2009
Just whipped up a batch of this for my dog who has not only a insulinoma but, liver cancer and needs to eat a high protein , low sugar diet! I used one can chicken broth, opened a can of spinach and threw a good pinch of it directly into the beef , egg, parmesan , oregano, parsley and oatmeal mixture. I used ditali pasta as he has lost some teeth so, smaller pasta is easier for him to lap up :D Just took a taste of it and Yum! I just know my dog is going to "woof" this right up!! Thanks for the fast easy recipe ***** My baby passed away 11.4.2009, so glad he got to have some of this yummy soup before leaving us*****
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1 user found this review helpful

Kathy's Roast and Vegetables

Reviewed: Dec. 7, 2008
Came out looking just as beautiful as the picture posted but, it was missing something flavor wise? Maybe I'll stud it with some cloves and add a couple of bay leaves and oh ya, some VINO next time. Total cook time= 7 hours in a 7qt. cooker Meat very tender and vegetables were super soft and yummy, just the way I like them!:)
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0 users found this review helpful

Stuffed Flank Steak

Reviewed: Dec. 4, 2008
My mother *god rest her soul* made this dish and everytime she made it, my step-dad would say AMBROSIA and he'd have twinkles in his eyes! As I only had a .95 of a pound of flank steak, I had to recalculate for the 2 servings measurements. I used one cup of a stove top chicken stuffing mix. To this I added one stalk of chopped celery and half of a regular yellow onion which I sautee'ed both for a few minutes before adding it to the bread crumbs. Instead of water, I just happened to have some College Inn Beef Broth opened so in it went! Pounded meat then seasoned both sides with some Mc Cormicks Steakhouse Grinder Seasoning and Fresh Cracked Pepper. Did'nt add any additional salt as the butter is salted and so is the broth. To a jar of Heinz Savory Brown Gravy went in the wine, parmesan cheese and garlic. Top back on, I gave it a good shaking *notice how you dont have to use a separate dish for this step* ;-) Served over egg free noodles with some french style green beans *drool* This truly is Ambrosia at its finest and I highly recommend eveyone try this recipe! P.S., please please please make sure to let the steak rest for awhile before slicing, it helps keep the stuffing intact! :-)
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20 users found this review helpful

Slow Cooker Italian Beef for Sandwiches

Reviewed: Nov. 30, 2008
Yum! These sure beat the stuffing out of the gawd awful thing I had at a Portillos in Vernon Hills, IL last week * they're suppose be the best* I think not!! Forgot the parsley but did'nt miss it...added 1tsp of minced garlic from the jar and some crushed red pepper flakes. Used 1c. water and a can and a half of beef broth. My beef was fork tender within 6 hours so, shredded and returned it back to the juices, added 4 big pepperocinis and after another 1/2 hour..added a half of a green pepper. Absolutely Scrumptious!!!! Only thing I'll do different next time is omit that packet of seasoning. Did'nt notice it's enhancement and heck, those things cost $1.45 here!
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Chicken a la King I

Reviewed: Nov. 26, 2008
Very good recipe! I threw in about 1/2c. of chardonnay wine, some red pepper flakes, a little celery salt and poultry seasoning and some paprika. You really can play around with this to make it super-duper Delicious!!!!
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Easy Garlic Broiled Chicken

Reviewed: Nov. 20, 2008
Made last night and followed directions to a tee except, I used boneless skinless chicken breasts. GR8 flavorful sauce which melded well with the buttered garlic parmesan egg free noodles I made to serve up with the chicken. The only disappointment is that my chicken did'nt get that deep dark coloring as shown in your photo and, it was way too juicy for my liking so, next time I'll broil them an addtional 15 minutes ;-) Thanks 4 Posting This Quick & Easy To Prepare Chicken Recipe!
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3 users found this review helpful

German Beef Rouladen

Reviewed: Nov. 14, 2008
Giving this 4 stars only because the bacon was raw & chewy even though I added 10 extra minutes to the cooking time. Next time I will brown the bacon a little first then, use the drippings to brown the steaks up. I too used Dijon mustard which gives it a very good flavor! :-)
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1 user found this review helpful

Slow Cooker Pork Chops II

Reviewed: Oct. 23, 2008
Wonderful flavors are bursting in my mouth as I reveiw this recipe! Outside of recalculating for the 3 thick boneless chops I had, I followed the recipe to a tee + added approximately a 1/2 cup of some leftover sauerkraut. I cooked mine on high for one hour, low the next, high again the next & back to low for the final hour. Switched the setting over to keep warm while I made some buttred garlic egg-free noodles and french style green beans. The chops came out absolutley juicy and tender as promised but, a little too salty for my liking so next time, I'll omit the salt to season the chops. Oh yeah, I added all the ingredients to the crockpot to avoid making an unneccessary dish and, I browned the chops very lightly before adding them to the pot. Everyone really needs to give this recipe a try!!! Thanks Bunches 4 Posting It!
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1 user found this review helpful

Grandma's Crispy Pork Wontons

Reviewed: Oct. 7, 2008
Thought this would be better than take out wontons, sadly to say....it lacks flavor & or interest in this house :-( Thanks for a jumping off point though! :)
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1 user found this review helpful

Slow Cooker Swiss Steak

Reviewed: Aug. 12, 2008
Followed recipe to a tee except, I baked mine in a 350 degree oven. Next time I'll try it with thick cubed steaks and going to add a can of stewed zucchini + beef boullion as this was a little to much tomato flavor for me Thanks for a great recipe! I'm making it in the oven tonight using the thick cubed steaks, only thing I'm omitting is the brown sugar as I thought the carrot adds enough sweetness :-) Thanks again
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Sour Cream Cucumber Salad

Reviewed: Jul. 16, 2008
This is great! I added one tsp of mayonnaise because I remember my husbands grandmother using both mayo & sour cream when she made this. Also, I used very finely diced red onion instead of the green. Hubby loved it and wants more tomorrow! Thanks for sharing this wonderful recipe with us!!
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Garlic Cheddar Chicken

Reviewed: Jul. 16, 2008
Absolutely Yummy & I did'nt make any changes at all!! I did however place it under the broiler for 3 minutes on each side though. Everyone loved this so much, will be making it again tomorrow and will use the tip of sprinkling bread crumbs on the pan first to make it get a little crispier. ;-) Thanks Much For This Awesome Chicken Recipe
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1 user found this review helpful

Chicken a la King II

Reviewed: Nov. 6, 2007
My husband who was a cook at the time, use to make this dish for us back when we were Newlyweds (29 years ago). Times were tough for us back then so it was all we could afford to make! haha Just recently, I have been craving this dish & asked him to make it for me but, he cant remember how to make it * he's now an HVAC mechanic who makes lots of money so that's probably why he has a memory loss! ;-) I saw this recipe and it sounded as close to the one he used to make so thought that I'd give it a try. Well, I started off making this following the author's directions to the letter & I too found that the flour measurement given was way too much!!!!! Thank goodness I poached my chicken breast & reserved all the liquid * was saving it for my dogs* because, I had to add a good 6 big soup ladle scoops of the broth to finally get this to a manageable consistency *not to mention, I also threw in a half wine glass full of my CA Blush Chablis*!! ;-[] Well, that saved the consistency but, it still was lacking flavor so...thew in some seasoned salt..more pepper...a half tsp. of jarred minced garlic, paprika & a dash of dried parsley flakes. Hopefully, I now have what taste like I remember? I will post a photo of the finished product at a later date ~Bon Appetite~
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