Shannon Recipe Reviews (Pg. 1) - Allrecipes.com (10922142)

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Matt's Chicken Adobo

Reviewed: Aug. 13, 2013
This recipe was not bad. The first time I made it as-is. The second time I made it with apple cider vinegar instead of white and both my husband and I thought it was an improvement. This will probably be my go-to recipe when I just want to throw together dinner since it's so easy and I always have the ingredients on hand. Sometimes I add a few tablespoons of sugar to the sauce to make things interesting. Always spoon the sauce over rice! :-)
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2 users found this review helpful

Portobello Penne Pasta Casserole

Reviewed: Nov. 27, 2012
I've made this dish several times, and every time I get rave reviews! It's my go-to dish for potlucks, so I usually double everything in the recipe except for the milk and the spinach. I've found that doubling the milk makes the sauce too runny. Doubling the spinach is just a matter of personal preference - I like spinach but I think even with the recipe doubled, the 10 oz package works out just fine! Sometimes I throw in an extra garlic clove or two as well. So good! My vegetarian and pasta-loving friends rave about it!
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3 users found this review helpful

Oven Fried Chicken III

Reviewed: May 24, 2012
YUMMY! I used this recipe with drumsticks and the chicken came out so moist, the breading was good and flavorful! Forget Shake N Bake, this will be my go-to "faux-fried" chicken recipe from now on!
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3 users found this review helpful

Jambalaya

Reviewed: Oct. 19, 2011
Yummy! This was great! It was somewhat spicier than we were expecting, so if you have kids or have someone in your family who can't take heat, I would say cut back on the pepper. Otherwise I wouldn't change a thing! Delish!
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3 users found this review helpful

Fried Rice Restaurant Style

Reviewed: Sep. 13, 2011
Yum yum, this was pretty good! Only change I made was to use rice I had made a day in advance. Whenever I have rice leftover from dinner I usually fry it up the next day for lunch. Chilled rice tends to come out less mushy when you fry it, as opposed to freshly cooked rice. Also, I used a tad too much soy sauce- My mistake! Remember a little goes a long way!
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7 users found this review helpful

Dumplings

Reviewed: Aug. 29, 2011
I'm not sure what happened, I followed the recipe to a T and they ended up much too gooey and sticky. I could hardly form the dough at all. I made these to use up the last bit of flour I had so I didn't have any more flour to add to the dough to try and thicken it up. What a waste of ingredients- And I was really looking forward to some good dumplings too.
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3 users found this review helpful

Lemon-Pepper Salmon II

Reviewed: Aug. 24, 2011
So easy and quick! Yet the flavor is still good! I made it with rice and veggies. Thanks for this recipe.
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2 users found this review helpful

Crumb-Coated Chicken Thighs

Reviewed: Aug. 18, 2011
Oh my goodness, this breading tasted so yummy! I LOVE the flavor! I was a bit skeptical of the mix of spices being used but it was all ingredients I had on hand so I gave it a shot anyway. Sooo good. Only reason I'm giving 4 stars was because the recipe as stated does not make enough coating for 8 thighs. I ended up having to mix up some more breading because I ran out before I could coat all the pieces. Definitely double up the ingredients for the breading before you start!
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1 user found this review helpful

Quick Tuna Casserole

Reviewed: Aug. 17, 2011
When I told my boyfriend what I was making for dinner, he was pretty much convinced he wasn't going to like it. When he tasted it, however, he went back for seconds! It was so creamy and tasty! This is a great cheap meal for two broke college students like us ^_^ Thanks!
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1 user found this review helpful

Broiled Tilapia Parmesan

Reviewed: Aug. 8, 2011
This was yummy! I didn't give it 5 stars because I did a lot of tweaking, basically using all of Shannon :)'s tips except I did end up leaving the lemon juice in. I imagine it wouldn't have been as flavorful without the tweaks. Still a great recipe, will definitely add this to my rotation!
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2 users found this review helpful

(Gluten Free) Magic Cookie Bars

Reviewed: Aug. 1, 2011
Yummy! These came out so rich and scrumptious, perfect with a glass of milk! At first I was worried they would be too sweet but I was pleasantly surprised! My boyfriend, who doesn't have as big of a sweet tooth as I do, did think they were a little too sweet for his liking, so if you're concerned you can cut down the sugar a bit. I personally thought the amount of sugar was perfect as is! I made the recipe exactly as is, using coconut almonds for my nuts- they were on sale at the store and I thought they would suit the recipe quite nicely! The only thing I didn't have was parchment paper- oops! I ended up just liberally greasing the pan and hoping for the best. It still stuck a bit, so I definitely recommend using the parchment paper. The baking times seemed pretty accurate- I probably could have cut the 30 minutes to 20 or 25, but I have been told by several people that my oven is fierce so it was probably just my equipment. And they still came out scrumptious anyway! Thanks for the awesome recipe!
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3 users found this review helpful

Pineapple Upside-Down Cake VII

Reviewed: Jul. 8, 2011
This came out so yummy! The only change I made was to use Pineapple Supreme cake mix instead of white cake mix. Otherwise I followed the directions as is for a potluck- My friends LOVED it! Great recipe!
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3 users found this review helpful

Flourless Peanut Butter Cookies

Reviewed: Jun. 26, 2011
Yummy! These came out exactly as the description said- heavy and VERY peanut butter-y! I had a craving for something sweet and had no snacks in the house- these were so easy and quick to make! Just a couple suggestions: 1) I would definitely flatten these with a fork, or they won't bake right. 2) They were VERY sweet, probably since the peanut butter is already sweetened. I have a huge sweet tooth so I didn't mind, but if you don't want them too sweet you could probably cut the sugar back to 1/2 cup and they would still be really tasty. Thanks for a great recipe! ETA: I wonder if the brand of peanut butter is what's causing some people to have trouble? If anyone's curious, I used Peter Pan Whipped and Creamy peanut butter. I usually buy Jif but the Peter Pan was on sale. I will try it with Jif next time and see what happens!
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2 users found this review helpful

Japanese Chicken Wings

Reviewed: Jun. 6, 2011
These were so-so. Not great, but not bad. The flavor was interesting and different, if a little too sweet, but my boyfriend just thought these wings were "okay". Didn't really think the end result was worth using my ingredients, so I probably won't be making these too often. Sorry.
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7 users found this review helpful

Baked Teriyaki Chicken

Reviewed: Jun. 4, 2011
WOW! This was pretty darn good! My boyfriend and I LOVE the sauce! The only thing is, as others have said, 425 degrees is much too high- You can turn down the heat to 400 or even 375 degrees and it will come out great. The sauce burned badly (no surprise, as it contains sugar) and it took me ages to get the black mess off my pan. Definitely line your pan with foil just in case! I've used this sauce with chicken drumsticks and wings as well and we're always licking our fingers afterwards. I like to place the sauce and chicken in a ziploc bag and let it marinate for at least a couple hours. Yumm-y!
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1 user found this review helpful

The Best Rolled Sugar Cookies

Reviewed: May 14, 2011
Yummy cookies! I made exactly as is and the texture was perfect. I did think, as other reviewers have said, that they could have used more sugar, but my boyfriend (who doesn't have as big a sweet tooth as I do) thought the flavor was perfect. So I guess it's just up to personal preference! Great recipe!
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1 user found this review helpful

Candied Chicken Breasts

Reviewed: Apr. 4, 2011
Boyfriend was looking at the ingredients as I was mixing and he swore this wasn't going to taste good but we were both pleasantly surprised. I only left out the mustard (didn't have any) and left off the pineapple rings, and this came out very nice, not too sweet and very flavorful. Definitely make sure you have enough sauce for rice! My only issue is not with the sauce or flavor but the breading- If I'm going to fry chicken I usually coat it in eggs before dredging the chicken in bread crumbs, flour, etc. The recipe didn't call for eggs so I decided to go by the book and dredge the chicken without eggs, but the coating didn't hold up well in the frying pan and a lot of it came off the chicken, so next time I'll coat in eggs first like I usually do.
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5 users found this review helpful

Slow Cooker Beef Stew I

Reviewed: Mar. 11, 2011
This is a good base recipe. The only thing I changed was I left out the celery (didn't have any) but otherwise I followed the recipe to a T (using the HIGH setting on my crockpot, I let is cook for about 5.5 hours). My boyfriend and I LOVE our food to have lots of flavor- sadly this stew was rather bland to us. I had some Zatarain's beef-flavored rice on hand that I ended up adding to our meal just for some flavor. But I gave it three stars because the TEXTURE of the beef was absolutely perfect! So tender and moist! I didn't brown it at all, as I was afraid browning it first would make it too dry. I'm glad I didn't! I'll make this again just for that alone, but I'll be adding a LOT more seasoning next time for my taste.
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3 users found this review helpful

Chicken Stir-Fry

Reviewed: Mar. 8, 2011
This recipe is not bad at all as is, but needed a bit more flavor for my and my boyfriend's taste, so the second time I made it I tweaked it a bit- Instead of coating the chicken with cornstarch I only coated it with the soy sauce/ginger/garlic mixture. Then I followed the recipe until I got to the part where you add the water to the veggies- I mixed the cornstarch into the water with the bouillon, along with another 2 tbsp soy sauce, 1/2 tsp ginger, and 1/4 tsp garlic powder. Then I poured that mixture into the veggies and added the chicken. It thickened right up and turned out much more flavorful! You can also use the frozen stir fry veggie mix to make it even simpler. Love it!
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3 users found this review helpful

Parmesan Chicken II

Reviewed: Jan. 2, 2011
Good recipe! But as is I thought it was a bit bland, so I added some garlic powder and red pepper flakes to the Parmesan mixture for a little extra kick. I also added some Italian-seasoned breadcrumbs for a little extra crispiness. Also, I noticed that after the drumsticks came out the oven, 1) They stuck pretty badly to my baking sheet, and 2) There was dried blood stuck to the ends of the chicken. The first issue was easy to fix, I just spray my baking sheet liberally with cooking spray, but it took some research to figure out the 2nd issue. Finally I tried boiling the drumsticks for 20 min before coating and baking them. The drumsticks came out looking so much better- No icky dried blood! And it cut down on cooking time by about 20 minutes which was nice. This is definitely a great base recipe for you to play around with to your liking!
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29 users found this review helpful

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