lshaw Recipe Reviews (Pg. 1) - Allrecipes.com (11246424)

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Unstuffed Cabbage Roll

Reviewed: Nov. 21, 2014
My mother fixed the traditional stuffed cabbage rolls for us growing up and I continued the tradition for my own family. But I work full-time so making the stuffed variety is too time-consuming most of the time. I have now made this recipe twice and the whole family loves it--probably much more so than the regular way! It's full of flavor, kind of a comfort food kind of dish. I DO recommend adding at least 2 or more teaspoons of salt. I even added a teaspoon of Cajun seasoning for a contemporary "lift".
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Bacon Wrapped Pork Medallions

Reviewed: Jul. 26, 2014
The recipe as written is very good. The seasoning mixture added extra flavoring--next time I will add dried thyme and rosemary, dried or finely minced fresh, since these spices are also naturally good with pork. As some other reviewers suggested, I will also brown in the bacon drippings and continue cooking them in the same skillet till done rather than place them into the oven. Why add extra ingredients when you don't have to OR heat up another appliance (especially in the summer) when one is sufficient!? In order to make sure the bacon would not be partially raw in places, I cooked the strips about a minute longer and then used 2 strips per pork round rather than one, since at that point, one strip would not have been long enough. I will be making these again with the above changes noted.
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Sauteed Portobellos and Spinach

Reviewed: Jun. 10, 2014
As written it's a 4. It becomes a 5 when you leave the wine out! Just doesn't need it--the veggies can stand by themselves in all their glory-- well, with a bit of the cheese added! I DID make this recipe as written the first time to be fair. The wine made it taste odd so it was left out during all successive executions of this dish. The combination is also somewhat more appealing and interesting than either veggie by itself.
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Zucchini and Potato Bake

Reviewed: Jun. 10, 2014
I have made this twice now and plan to make it again this week. My family does not consider zucchini to be their favorite veggie but in this mixture, the entire platter is consumed!!-(-I have a husband and 2 sons at the table). The mixture provides interest in flavors, textures, taste, and color. So if someone in your family does not go for zucchini, they might eat it prepared this way instead of it sitting out there all by itself!
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Chipotle Crusted Pork Tenderloin

Reviewed: May 16, 2014
Husband really liked this one! I DID make 1 change ahead of time: I reduced the amount of brown sugar from 4 T. to 2 T---I didn't want the smoky flavor and sweetness to fight each other, I don't like overly sweet meats, and I wanted less charring from the sugar as it cooked. Sugar does burn whether on the grill or cooked on the stovetop. I cooked this in a skillet instead of the grill. Browned it on all sides, then lowered the heat to Low/Simmer for about 15 minutes to bring the inside to a medium. Turned out super! I served with green beans that had a simple butter-olive oil sauce. Sides might need to be simple preparations so they don't upstage the wonderful pork and its coating!
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Bacon-Roasted Chicken with Potatoes

Reviewed: May 12, 2014
I made the chicken itself exactly as written--I did not make the potatoes. I agree with a number of other reviewers that putting the bacon on top only might be a better option than wrapping the strips all the way around. Prepared and baked as the recipe was written, the portion of bacon on the bottom was moderately cooked but not near enough for satisfaction. I will put bacon on top only next time. The spice mix was nice, although I wouldn't say I was ecstatic about it. I will absolutely season the thighs on both sides with salt & pepper before dressing with bacon and the seasoning mixture the next go-round.
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Lemon Pepper Green Beans

Reviewed: Apr. 10, 2014
I think simple concoctions are the best and the lemon pepper and almonds in butter was a super combination for green beans. I used packaged, pre-cleaned beans and microwaved them, then poured the lemon pepper combo on top and tossed it to combine well. I DID have to add about 1/2 teaspoon regular salt when I did 2 small packages of beans.
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Roasted Brussels Sprouts

Reviewed: Oct. 3, 2013
This is a good, basic, how-to-roast brussel sprouts recipe which was exactly what I was looking for. I wanted to combine asparagus and the brussel sprouts for a veggie melange for dinner one night. Sometimes one veggie offering is boring--a mixture can add interest. What I did though to speed up the roasting time was to cut the sprouts in half and then proceeded with the recipe as written. Because they were cut in half, the roasting time was only 20 minutes (and I added the asparagus, also drizzled with olive oil, s & p at the 10 minute mark for another 10 minutes).
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Scotch Eggs

Reviewed: Sep. 13, 2013
This is a good, reliable recipe for Scotch Eggs. A simple, straightforward enough one, kids with some experience in the kitchen could do it! However, I HATE to deep fry things, so I do like my mom always did with her Scotch eggs and I bake them at 375 for about 30 min. Let them cool a bit before eating so you don't burn your tongue!
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Grilled Corn and Poblano Salad with Chipotle Vinaigrette

Reviewed: Aug. 12, 2013
I agree with one other reviewer that more corn/peppers were needed in order to arrive at 3 1/2 cups of salad!! I used 5 large ears of corn, 3 Annaheim peppers (poblanos not available at the grocery), and 2 avocados. The mixture provided a lot of sophisticated taste; however, I would recommend adding salt to the corn mixture, not just in the dressing. Otherwise, the flavors don't come out as much. I used chipotle powder as well. Give it a try for a vegetable/salad offering that's different than the same old lettuce & tomato deal.
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Slow Cooker Swiss Steak

Reviewed: Aug. 5, 2013
The males in my house would eat shoe leather if it was cooked in a crock pot!! They did enjoy this version of Swiss Steak. I DID flour and brown the meat which was cut in longer, wide strips, not "small pieces". But I DID NOT cook the veggies before placing in the crock pot--they will become tender without going through the sauteeing process first, so save a bunch of prep time by eliminating this step! Why would someone "shred" the carrots for this meal? This will turn them to mush after a few hours so cut them in 2" pieces! I only put a scant Tbsp. of brown sugar in the pot b/c I don't want it to taste sweet at all. By all means, make the mashed potatoes to go with it!
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Spicy Tuna Fish Cakes

Reviewed: Jun. 4, 2013
The consistency of these fish cakes were good and for the most part did not break up in the pan as I turned or moved them. Perhaps the mashed potatoes helped with that. However, the flavor did not wow me like I anticipated. I had some doubts as I put dijon mustard in the mix b/c I have never added that to any fish dish before nor am I crazy about it to begin with. Maybe it was the dijon. I certainly added the other spices as directed. Sorry! I am going back to my original tuna cakes recipe.
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Olive Cheese Melts

Reviewed: May 25, 2013
I made this last night for casual company. There were 4 of us and everyone liked it. I only had 3 English muffins left from a package but when split, it gave 6 muffin halves to work with and that was plenty for the 4 of us. For extra crispy muffin bottoms (which I feel adds needed texture), first toast them in the toaster before spreading the cheese mixture on top and baking. Otherwise there's too much mush or softness. I also added a few strips of bacon, cooked and crumbled to the cheese mixture. I personally never care for curry powder so I omitted it. These changes made them an enjoyable item to serve along with wine, nuts, and shrimp as appetizers. I found that a pizza wheel was helpful in cutting them. I cut them in half, not fourths, as I felt they were a decent size for handling--and the 2 men did not think they were eating "dainty" food!!! LOL!
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Two Layer Greek Dip

Reviewed: May 10, 2013
Oh my word--this is the bomb! SO different than the other same old, same old spreads and dips we see frequently. This is not made instantaneously but the time taken is worth the complex flavor provided. **I absolutely drain the yogurt over cheesecloth and a bowl for almost 2 hours to thicken. Because of this technique, I have NEVER had a drippy dish. Texture remained good. Vegetable lovers should really appreciate this--you might have some picky veggie-eaters not dive in so eagerly. I use bagel chips or rounds for needed crispy texture. One time I did also provide softer pita bread cut in triangles along with the chips in case others preferred that. I still think the texture of the chips was preferable.
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Bacon Ranch Chicken Skewers

Reviewed: May 10, 2013
Wow! So few ingredients and yet what a super dish for family or company! I watched the chef's video and learned a very helpful tip about how to thread the chicken and bacon on the skewers more efficiently--thanks Chef John! I did not have chili paste--so WHO does, I wonder???--instead I added a wee bit of chipotle rub I had bought at a Pampered Chef party--1/4 to 1/2 tsp. just to give a kick like I assume the chili paste would have done. Add what you'd like to give that bit of kick to the ranch marinade. Also, I did not thread the onion on the skewers-did not necessarily need any more flavor and it was easy to thread just the chicken and bacon. You might want to wear plastic gloves when threading--the hands get very messy during this process. I have made this about 4 times and will continue to do so. Fast and simple enough to make at the end of a work day, not just the weekend.
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Good New Orleans Creole Gumbo

Reviewed: May 10, 2013
This was my very first time making gumbo and my guests who had come over for a King Party (lucky me got the baby in the King cake a few weeks previously) loved it! Some of these guests were born and raised Louisianans and they gave their approval as well! The flavor and consistency were very good, HOWEVER: I disagree that the roux should be added to HOT broth--it should be added to room temp. broth instead!! Hot should never be added to hot--it will have trouble mixing together which is what happened the first time around--the roux just floated on top and never consolidated with the broth. (Yes--I made this 2 times before the event!) I also cooked the roux until just a light to moderate caramel color, NOT DARK! The veggies were added and stirred in, NOT sauteed b/c of the danger of burning the roux w/ continued cooking. On my stove, it took a minimum of 40-50 minutes to safely get to the color I wanted for the roux. Next time w/ these precautions, I can make it ONCE! LOL!
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Marinated Flat Iron Steak

Reviewed: May 10, 2013
I happened to cook 2 flat iron steaks at the same time b/c they were on sale. The marinade recipe was adequate to flavor both of them however. I put the full 3 Tbsp. of honey in even though some reviewers thought it made it too sweet. I feel the balsamic vinegar and worcestershire were strong enough to counterbalance the sweetness of the honey so I do not plan to reduce the honey amount in the future. Ratio is good as is. Flavor was very good. As for tenderness of flat iron steak, it is more tender than flank when cooked in a similar manner! I might purchase flat iron cuts more often after this good first-time experience!
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Cauliflower Side Dish

Reviewed: May 8, 2013
Great treatment of a wee bit less popular vegetable! This recipe enhanced rather than covered up the cauliflower. Like some other cooks, I micro-steamed the florets (not quarters) for about 5 minutes so they were tender crisp but not totally cooked. I used Panko instead of regular bread crumbs for a wee bit more texture. I did find that adding at least 1 1/2 Tbsp. of butter was necessary to adequately moisten the crumb mixture, although I think 3 Tbsp of butter might indeed be overdoing it. I microplaned fresh parmesan cheese I had leftover instead of the canned stuff. I also added some garlic salt. My 2 sons, aged 23 and 19 thought it made a passing grade---for them, that's doing good!
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Rosemary Ranch Chicken Kabobs

Reviewed: Apr. 5, 2011
Not too many ingredients and yet very pleasing flavor from the marinade combination. The chicken remains tender provided you don't over cook it. I never seem to do much outside grilling so I frequently cook dishes like this on a long griddle on my stovetop. It worked just fine this way. Caution: Due to the sugar in the marinade, be careful the chicken pieces do not burn. Chicken pieces should have some caramelization or golden brown color, but not blackened! Neither does a too-white color make the best presentation. Turn skewers frequently to avoid burning and get good coloring. Take off grill or stove immediately to avoid toughening or burning once cooked.
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