Shelley Profile - Allrecipes.com (11679397)

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Shelley


Shelley
 
Home Town:
Living In: Edmonton, Alberta, Canada
Member Since: Jan. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Southern
Hobbies: Quilting, Gardening, Camping, Reading Books, Wine Tasting
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Recipe Reviews 16 reviews
Jambalaya
Mmmmmm, this was really good! I didn't have file powder, I'm not sure it would be readily available way up here in Canada. I was out of celery and I used chorizo, chicken, ham and shrimp with a 28 ounce can if diced tomatoes. I cooked the rice separately also due to texture preference. I didn't add the red pepper flakes because it smelled spicy while it was cooking and I was worried it would be too spicy for the kids. I tasted it before adding shrimp at the end and it was rich and delicious. Spooning the jambalaya over the rice mellowed the flavour so perhaps it wouldn't have been too spicy with the red pepper flakes after all but it was still so delicious. I will most definitely be making this again!

0 users found this review helpful
Reviewed On: Jun. 13, 2014
Cheddar-Thyme Flaky Biscuits
Mmmm, very good! I wanted a recipe for cheese biscuits that didn't call for baking mix. Sure seems like a lot of them on Allrecipes do. At least, almost every one I clicked on did. I haven't bought bisquick since someone told me it's loaded with trans fat. Is it? I've never actually looked. Yes, they are a bit sweet but I liked them. Easy enough to cut back the sugar a bit if you don't think you'd like a sweeter biscuit. I didn't have thyme so I used a bit of minced garlic and dill. Served with homemade borscht.

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Reviewed On: Oct. 28, 2013
Crunchy Fried Shrimp
My hubby, kids and myself all loved this recipe. Wonderful texture! I had extra large eggs and many reviewers said they only used two so that was all I used. I had lots left over. I don't think we have Old Bay in Western Canada so I am going to put that on my list of things to look for when I go on my next trip to the US. I've seen it mentioned in so many recipes on allrecipes.com it seems to be very popular! So I seasoned with sea salt and pepper as the recipe specified. The only thing I didn't do as specified is use 2 inches of oil. I probably had about a half an inch of oil in the pot. I tested the temp with a thermometer and it was just over 200 degrees when I put the first shrimp in. I know that the hotter the oil the less opportunity for it to be absorbed by the food but I was worried about smoking and splattering so I was a bit of a chicken to get it much hotter (based on how high I usually set my stove temp). I put the finished shrimp on paper towels to drain and ground a little bit more sea salt on top.

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Reviewed On: Aug. 11, 2013
 
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