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

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Eggless Chocolate Cake II

Reviewed: Feb. 18, 2008
This recipe seriously amazed me! I am not allergic to eggs, nor am I a vegan- My only excuses are that it's 10:30 at night, I have no eggs, and I had a craving. So I decided to try this eggless recipe. I made it into cupcakes rather than a whole cake, and they came out so moist and yummy- A perfect snack! They didn't even need icing. These actually came out way better than the last chocolate cupcake recipe I tried on here, which DID use eggs. I have an aunt and cousins who are vegans so I'll definitely be sharing this recipe, and using it again!
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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
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

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

Supreme Strawberry Topping

Reviewed: May 8, 2008
I've done this a couple times to use as a topping on Cheesecake, and it's always a hit! The recipe is great as is, but I also tweak it a little sometimes and use orange juice instead of the vanilla. Makes it a little more tart and not quite so sweet. But it really just depends on the particular flavor you're looking for. Have fun with it!
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1 user found this review helpful

Tender Italian Baked Chicken

Reviewed: May 28, 2010
Oh, my goodness, this was sooo yummy!! I admit I was skeptical about the mixture of ingredients but I went and did it anyway because A- I like trying new things, and B- I REALLY need to go grocery shopping but I still had all the ingredients on hand! It came out so good, moist and delicious! I added a bit of red pepper flakes to mine for a little kick but it would've been just fine without it, possibly even better! I also used drumsticks instead- Tasty!
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Lasagna Alfredo Roll Ups

Reviewed: Jun. 26, 2008
I made this for my boyfriend as a surprise while he was at work, and he LOVED it! It was much easier to serve than regular lasagna, and we both adore alfredo sauce so it was a big hit! I'll definitely try making this for my family next time, but I'll probably try it with tomato sauce since neither of my siblings like alfredo sauce. Thanks for the great recipe!
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0 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

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

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

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

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

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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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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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

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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(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

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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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

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