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

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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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30 users found this review helpful
Photo by Shannon

Chantal's New York Cheesecake

Reviewed: Jan. 21, 2008
I never thought about making my own cheesecake until I left home to go to school in Gainesville, and was distressed at the discovery that there was no Cheesecake Factory up here. So I Googled a few recipes, and thought this one looked pretty good, and sure enough, my cheesecake came out amazing, if I do say so myself, particularly for my first time making it! I made it for my friends and they all loved it. I didn't leave it in the oven for the recommended 5-6 hours after baking (I live in a dorm so I couldn't hog the oven for that long), I only had it in there for two, but it still came out scrumptious. The other reviewer's tips came in handy too- THANKS! EDIT: I decided to make this cheesecake again, but for my boyfriend this time. I know he likes his cheesecake really creamy, so I decided to try leaving out the flour. He took one bite and proclaimed it perfect. Still the same scrumptious taste, just creamier. So my suggestion is, if you like your cheesecake on the creamy side, leave out the flour. If you like it more cakelike, flour is good. Also, like another reviewer, I changed up the crust and added 1/2 tsp cinnamon, 1/4 cup sugar, and 1/4 cup melted butter, which really improved the crust, as it was a little boring before, and I baked for an hour at 325 degrees rather than 350, and it looked much nicer when it came out the oven than before. (It's never cracked for me, but it would always come out a little too browned on the top, the lower oven setting did the trick!)
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11 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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8 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

Dad's Steak Rub

Reviewed: Jul. 22, 2010
What a pleasant surprise this recipe turned out to be! Of course I didn't read the directions carefully and, instead of drizzling the steaks with the syrup first, I simply mixed all the ingredients in a bowl and rubbed that on the steaks. Still came out delicious! I added red pepper flakes for a bit of a kick but the rub would have been fabulous without it. I'm not a huge steak person but this recipe's a keeper in my book!
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7 users 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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6 users found this review helpful

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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3 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

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

(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

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

Asian Salmon

Reviewed: Jun. 16, 2010
Very good! I can really only give it 4 stars because I tweaked it a bit- doubled the sauce except for the sesame oil, which I left as is, and the olive oil which I omitted entirely. Fish is already oily and I dislike the feel and taste of oily foods. I also added ground ginger. Yummy! Didn't have dill weed so I made it with wild rice and asparagus. My friends loved it! Next time I might add some cornstarch for a thicker sauce.
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3 users found this review helpful

Chocolate Cupcakes

Reviewed: Feb. 10, 2008
This recipe was just "OK". The flavor could be a little better, it was kind of bland, and the cupcakes came out dry even after following the recipe to a T. I had chocolate frosting so that helped, but I think I'll try a different recipe next time. Thanks for sharing though.
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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

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

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

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