Shelley Recipe Reviews (Pg. 1) - Allrecipes.com (11679397)

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Black Bean and Corn Salad II

Reviewed: Aug. 3, 2014
I also reduced the oil to 1/4 cup, increased the lime juice to 1/2 cup and added some ground cumin. I love the combination of lime, cilantro and cumin and have made a dressing (including honey) for coleslaw that I use to top fish tacos. When I made this salad I used two 14 oz cans of kernel corn, one 19 oz can of black beans. We were pleased with this ratio. Next time I think I will use 2 avocados. I also chopped one large tomato and substituted a large handful of grape tomatoes that I cut in half. I wanted to try red onion but could only get shallots and I added some sliced green onion stems for color. We really enjoyed the salad, the dressing had bold flavors but I felt like something was missing. Two cans of corn doubled the amount of corn called for but there was still enough dressing. Maybe next time I'll add some chili powder or maybe a squeeze of honey (although the sweetness of the corn might mean the honey would make it too sweet?)
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Jambalaya

Reviewed: Jun. 13, 2014
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!
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Cheddar-Thyme Flaky Biscuits

Reviewed: Oct. 28, 2013
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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Crunchy Fried Shrimp

Reviewed: Aug. 11, 2013
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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Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo

Reviewed: Mar. 21, 2013
Oh my this was tasty! I didn't really change the ingredients but I read the other reviews and thought that adding the honey, lime, cumin mix to the coleslaw sounded like a good idea. And it was! I think I'll use a little less cumin next time though, it was a tad strong but perhaps if you decide to follow the recipe and brush it on the fish then the cumin level as written would be just right. I also thought that would detract from the crunchiness of the fish. We used the chipotle mayo as a topping therefore keeping the spice level to our own liking. While the kids are getting a little more adventurous as they get older they still don't like things too spicy. Because I've make chipotle mayo before I knew one pepper with 1 tablespoon of the adobo sauce and no cayenne was going to be just right for us. I seeded the pepper and added a bit of lime juice and a pinch of sugar to the mixture too. Some reviewers said the fish was bland. I can't really comment on that since I didn't brush the fish with the honey, lime, cumin mixture. I did season with salt and pepper and it was fine by me. Especially with the addition of the coleslaw and the mayo. But the texture of the fried panko bread crumbs and the crunchy coleslaw together was divine! Next time I make this I will cut the fish into long strips (think fajita) instead of chunks. It will save me time and won't do anything to adversely affect the outcome.
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Chicken Chimichangas with Sour Cream Sauce

Reviewed: Feb. 18, 2013
Oh this is so good! My kids (12 & 9)love it. I also baked the chimichangas instead of frying them. I'm sure they'd be soooo good fried but made the healthier choice to bake them and they turned out great. The sour cream sauce is delicious! I didn't use green chiles as I didn't have any on hand and forgot to add them to the grocery list. Are they spicy? My kids are a little cautious of spicy stuff so maybe we wouldn't need them if they are. My husband and I put a little hot sauce on top if we feel like having them a little spicier.
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Chef John's Macaroni and Cheese

Reviewed: Jan. 26, 2013
This is the first time I've tried making homemade Mac and Cheese. I followed this recipe to a T and sadly, I was disappointed. I had a 500g box of macaroni and when I converted it to ounces it was 17 point something ounces so I took a chance and used the whole thing. There was a lot of sauce when I poured it over the pasta, I was a little worried it would be soupy when it came out of the oven. It was surprisingly dry. I was amazed at how much it soaked into the pasta. The flavor was not very cheesy and I even made sure to buy sharp cheddar as it is not something I would typically have on hand. My first mistake was using the whole box of macaroni. I think I would follow other reviewers suggestions of only using 12 oz of pasta and increase the amount of cheese if I was ever to make this again. I was excited about the topping but I think it would be better if there was more sauce. Also, I used ground thyme and I really didn't notice the taste at all. I think I will keep searching for a mac and cheese recipe.
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Sweet and Sour Meatballs

Reviewed: Nov. 30, 2012
I was asked to prepare "some food" for poker night at my husband's work and decided to do an array of appetizers. Wondering what to do with meatballs I did an internet search for meatball appetizers and this recipe came up 9 times out of 10. Who would've thought the bizarre sounding combination of grape jelly and chili sauce could turn out so delicious? But I figured since the recipe came up so many times there must be something good about it. I too, used frozen meatballs, combined the jelly and chili sauce in a saucepan to melt the jelly first (otherwise you end up with little purple blobs in the mix) put it in the crock pot. It's SO EASY and yummy! Why mess with it? There was no lemon juice called for in the recipe I used so not sure what it's purpose would be but I would think that cooking the meatballs in the sauce would result in a fair bit of grease. If I was actually making the meatballs from scratch for this recipe I would definitely pre-cook them.
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Mom's Breakfast Strata

Reviewed: Nov. 27, 2012
I wanted something easy for Sunday brunch and decided to try this recipe even though I didn't have all the ingredients on hand. I didn't have mushrooms and thought I had a pepper but didn't so I ended up substituting brocolli. Some suggested the onions need to be pre-sauteed but I think they cooked up fine in the mixture. My only issue was the texture of the bread in the center of the pan. It was a little too moist for my tastes. I think I am going to try reducing the milk and/or using less fresh bread or maybe some french bread that has been cubed and left to dry for a little while before assembling the ingredients. I did add salt, pepper and a couple cloves of smashed roasted garlic to the egg mixture. When I took the foil off at the 30 minute mark the cheese hadn't melted and everything still looked quite wet so I turned the heat up to 375 and left it in the oven for 25 minutes instead of the stated 15. It looked and smelled so nice when it came out of the oven. The flavor was great! I'm glad the recipe called for milk as I think cream (some reviewers switched to cream) would have made it too rich for us. The recipe sounds delicious as written and it was great with the changes I made. It's a great base for you to add the things that you like and so easy to switch things up for variety. Now that I've said all this I truly do agree with Nicki and Gus, it's not fair to change everything about the recipe and then complain and give a low rating when it doesn't turn out
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Scrambled Potatoes

Reviewed: Oct. 13, 2012
I haven't made this exact recipe but something very similar. This is one of our favorite breakfasts when we are camping. I love it because there is only one pan to clean! Of course, we scale it down to suit the family. We like to add chopped onion and diced red pepper, often times we skip the cheese. Sometimes we substitute sliced breakfast sausage or do half sausage, half bacon. Another thing that can make it an easy breakfast for camping is that we use dehydrated hashbrowns. They aren't something I've ever looked for here where I live but my snowbird parents discovered them at a Costco down in Arizona one winter and usually bring some home for us as they are so handy for camping!
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Whipped Shortbread Cookies

Reviewed: Dec. 23, 2011
HELP! I actually got this exact same recipe from my mom who made these every year. She told me the secret is in the whipping. At least 10 minutes is the key. They are my husband's favorites so I made a double batch and followed her directions which are the same as these here. I knew they were fragile from when my mom made them but mine are so bad that you can't even pick them up. They crumble to bits. I whipped the dough up in my Kitchen Aid for 10 minutes and dropped the dough onto parchment paper covered baking sheets. I guess one small change I made was baking them on the convect setting at 325 instead. (Manufacturer recommends reducing the heat by 25 degrees when using convect instead of bake.) Oh oh. Now that I stop and think about it I measured then sifted the flour and confectioners sugar using a wire sieve. So double recipe, Kitchen Aid, oven temp and sifting were my four differences. None of which I would have suspected would be detrimental to the recipe. Any advice/sugggestions would be greatly appreciated. I am not even going to remove the remaining batches from the cookie sheets. I am going to put them in the freezer then remove them from the sheets after they are frozen. Maybe we'll have to eat them half frozen!
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Blueberry Pinwheels

Reviewed: Sep. 6, 2011
I'm showing 5 stars so I don't decrease the overall rating but I haven't tried these. I have a question before I start. I see some have made the rolls and put them in the the fridge overnight to bake the next morning. When you do that do you allow the rolls to rise until doubled before covering and putting in the fridge or do you put them in the fridge directly after cutting and placing in the pan? I really want to try these but I'd hate to go to all the work and ruin them before I even bake them and since I'm no early bird it would work out best if I could make them them night before. I'd love to hear your response!
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Waffles I

Reviewed: Aug. 16, 2011
I just got my new Cuisinart Professional Waffle Maker and was looking for a good waffle recipe that was easier than the ones that came in the instruction manual (they all had yeast!?!) So I tried this one after reading some of the reviews. I beat the egg whites seperately and added more sugar and vanilla as per some reviews as these are mainly to please the kids. Today I also added a bit of cinammon to the mix. It makes a waffle with a really nice texture. Crisp on the outside and soft and fluffy on the inside. The kids are really impressed and suggested to me that we put portions in the fridge so they can cook their own on school mornings.
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Delicious Ham and Potato Soup

Reviewed: Aug. 16, 2011
Oh this is so good! I was a little leary of making a "cream" soup using a white sauce instead of cream but it turned out so very good! I added kernel corn.
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Chocolate Chocolate Chip Cookies I

Reviewed: Aug. 16, 2011
I didn't have any butter so I used half margarine and half golden shortening, sort of following along with other reviewers. Plus I used half white and half brown sugar because I once read that the brown sugar makes for a chewier cookie. As I was adding the sugar I was worried that they me be ultra sweet but they are quite chocolatey and not as sweet as you would think. I wonder what would happen if I reduced the sugar in an attempt to get an even more rich chocolate flavor? Any suggestions?
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Triple Berry Crisp

Reviewed: Aug. 6, 2011
I've always found that if I am using frozen fruit for the crisp adding a couple tablespoons of flour to the sugar/fruit mix tends to thicken up the juices from the fruit. I can't think of the right word to use but I liken it to fruit pie filling. I've just sprinkled the flour over the fruit before mixing everything together but if you are worried about the flour clumping, mixing it with the sugar first may alleviate that issue. My in-laws used to have an Italian plum tree and would give me so many plums I didn't know what to do with them. I cut them in half, took the pit out, froze them and they made the most incredible fruit crisp. The skin from the plum made a lovely texture and color. My favorite by far!
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Watermelon Fire and Ice Salsa

Reviewed: Aug. 4, 2011
My kids just sampled this at the Farmer's Market and begged me to buy it. I paid $5 for a 250 mL container! Then I came home and checked Allrecipes. I can't believe I paid that much for something so easy! The ingredients are exactly the same but of course I don't know what quantities they used so I can't comment on this particular recipe but I think I would be inclined to use the whole amount of lime juice if not extra. It's a great flavor.
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Honey Of An Oatmeal Bread

Reviewed: Nov. 29, 2010
I love this bread! This is my first review so bear with me! I am new to bread making but I mixed this up in my Kitchen Aid stand mixer, letting the dough hook do most of the work. Then I kneaded it for a couple minutes on the counter. The first time I made it I doubled the recipe, used only all purpose flour and added about 1/3 cup of ground flax. This made one loaf and 8 mini loaves. The results were great! The bread was dense and moist, the crust wasn't overly crusty, just the way I like it. After reading one reviewers comments on how she adds wheat gluten to AP flour rather than buy bread flour I tried to find wheat gluten at the grocery store but was unable to. So the second time I made the bread I did everything the same, maybe I added a bit more flour as I was feeling cocky due to my past success and I wasn't being as careful with the measuring. Again, the bread turned out wonderful. My kids and I love it lightly toasted with peanut butter in the morning. I'm still going to be on the lookout for wheat gluten because I am curious to see what effect it has but honestly, I love the way this bread has turned out using the all purpose flour. Thanks for the recipe.
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