Shana Recipe Reviews (Pg. 1) - Allrecipes.com (1226307)

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Miracle Soup

Reviewed: Nov. 17, 2011
Pretty tasty soup, and much better than the other "diet" soups. I didn't have bamboo shoots, so I replaced them with sliced water chestnusts and they give a nice crisp crunch to the soup. I also replaced the garlic, ginger, and red pepper with 2 tbsp. of garlic/ginger/pepper paste that I had in my fridge. I took another reviewers advise and used kale instead of spinach. Next time, I will add the kale at the same time as the frozen veggies, as it takes a little while to get tender. All said, it is a nice and easy soup recipe.
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5 users found this review helpful

We Be Jammin' Jamaican Banana Bread

Reviewed: Apr. 6, 2011
I really thought that with the rum and lime, this was going to be an amazing banana bread. It was just o.k. The flavours were more pronounced the second day. The topping was really good. I think that this would have been better if it was baked in a cake pan and then double the topping.
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1 user found this review helpful

Cranberry Sauce Chicken II

Reviewed: Jan. 27, 2011
Wonderful. It keeps everybody guessing what's in the sauce. One note - I don't ususally have Russian salad dressing, so I use mayo instead.
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2 users found this review helpful

Grilled 'Fusion' Pork Chops

Reviewed: Jun. 23, 2010
Love this recipe!!! My pork chops were so tasty. I didn't have garlic or ginger paste, so I just added a tsbp of fresh garlic and ginger. Also, added the garam masala right to the marinade, so that flavour would be throughout the meat, not just on the outside. I can't wait to try this out on beef.
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4 users found this review helpful

Spiced Banana Cake

Reviewed: Feb. 25, 2010
Very good cake! I was looking for ways to use chinese 5-spice powder in baking, so I used 2 tsp. of powder instead of the allspice and nutmeg. I didn't have any sour cream so I used plain yoghurt. I will definately make this again, and might even use 3 tsp of the 5 spice powder.
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1 user found this review helpful

Butternut Squash Bake

Reviewed: Jan. 2, 2010
Love this recipe!!! I only added 2 tbsp. of oil, no cheese and didn't add the extra bread crumbs on top. This is special enough for a holiday meal and just as good as part of a weekday meal. I usually buy butternut squash to make into soup, but will be making this with my squash for now on.
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2 users found this review helpful

Corned Beef Potato Dinner

Reviewed: Oct. 26, 2009
This was really tasty. I had a large amount of pastrami to use and was looking for a recipe to use it with. When I didn't have any luck I decided to find something with corned beef and use the pastrami instead of. I sauteed the onions and cabbage and added everything else, including the microwaved potatoes. Didn't have any spicy mustard so I just used regular yellow mustard with a dollop of horseradish. Oh, and I also added a diced apple to the mix. Cooked everything on low for 30 minutes and it was great.
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6 users found this review helpful

Spicy Sweet Potato and Coconut Soup

Reviewed: Mar. 11, 2009
So, so, so good!!!I used chicken broth, as I didn't have veggie broth. I also added red lentils to the mixture and simmered until they were soft. I didn't bother with the cilantro and seseme oil, and the soup was still very tasty. The lemon juice really kicks up the flavour of the soup. The only problem I have is that the soup isn't kid friendly. My boys wouldn't even try it.
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2 users found this review helpful

Catherine's Sirloin Tip Roast

Reviewed: Jan. 11, 2009
Pretty good roast, but I think I will continue to use my usual method. Instead of just black pepper on the roast, I slather dijon mustard over the entire roast and coat the mustard with Montreal steak spice.
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9 users found this review helpful

Chicken Florentine Rice Casserole

Reviewed: Dec. 23, 2008
Pretty good recipe. Although it wasn't a hit with the kids. They didn't like the spinach. I couldn't see the point in cooking the whole chicken breasts, and then cubing them, so I just cubed the chicken before cooking. I only had to use a teaspoon of oil in the pan. Also didn't bother with the margarine on top. The dish didn't seem to be lacking anything, so I don't don't see what the margarine would do. I also think it was a bit to much work to do for a casserole. I would have liked to see a recipe where I didn't have to cook the rice first.
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2 users found this review helpful

Fresh Pineapple Dessert

Reviewed: Nov. 8, 2008
Really good. I'm not sure I would like to have this for a dessert, though. It just seems like a really quick, tasty snack. My 4 year old loved it. He doesn't usually eat pineapple, but had quite a few slices of this. This really hits the spot if you are wanting something sweet, but don't really want to bake anything.
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21 users found this review helpful

Spooky Witches' Fingers

Reviewed: Oct. 27, 2008
These were really good. I tinted the cookie dough green, and they looked really scary. A big hit with my son's Grade 1 class (well the boys anyways), but didn't go over as well at my other son's preschool. The kids were to scared to eat them. Oh well, I still think they were great.
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1 user found this review helpful

Spicy Peach Chutney

Reviewed: Sep. 5, 2008
I am the original submitter of this recipe. I feel compelled to write this review after reading the last couple reviews. Some have said that it takes at least four hours to get the chutney to a thick consistency. When I first made this recipe, I also felt that it was a little thin, but I went ahead and processed it anyways. When the chutney had cooled off after processing it was quite a bit thicker. I still only cook the chutney for 1 1/2 hours. I also wanted to note that the recipe says that it takes 8 hours for prep. That is an error that all recipes made when printing the recipe. It doesn't really take much more than 30 minutes to do the prep work.
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258 users found this review helpful

Rhubarb Dream Bars

Reviewed: Jun. 2, 2008
Excellent recipe. I make it even better by adding 1-2 teaspoons of a very good vanilla. The flavours of the bars are simple and uncomplicated, so the flavour of the vanilla really stands out.
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2 users found this review helpful

Amish Bread

Reviewed: Jan. 24, 2008
I make a batch of this bread almost every day. It is so simple, and so so good! I have always made the dough in the bread machine and then baked in the oven. The only problem I had was that the dough made one really big loaf, or two small loaves that weren't quite big enough for sandwiches. I experimented with the amounts of ingredients to come up with a dough that would make two normal sized loaves. I changed it to 1 1/2 cup water, 1/4 cup oil, 1/4 cup sugar, 1 tsp salt, 4 cups all purpose flour, 1 1/2 tsp yeast. I bake my loaves in the oven for 30 minutes at 375 degrees.
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12 users found this review helpful

Grandma's Peach French Toast

Reviewed: Dec. 12, 2007
After having this dish 3 years in a row for Christmas breakfast, my family has decided that it is to become a Christmas tradition. We love it so much. Serve it with a dollop of real whipped cream, maybe even a bit of maple syrup, and breakfast sausages. You are in for an real treat. Thanks for the recipe and the start of a great tradition.
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3 users found this review helpful

Banana Sour Cream Bread

Reviewed: Dec. 12, 2007
Yummy! I didn't have 4 loaf pans, so I opted to half the recipe. The bananas I had were on the small side, so I used 4 in the recipe. It turned out wonderful. Moist, but not too moist that it fell apart. I really liked the sugar mixture on the outside of the loaves. I also really like nutmeg, so I added some to the batter. I will definately make this one again.
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1 user found this review helpful

White Cheese Chicken Lasagna

Reviewed: Dec. 3, 2007
This is my favorite lasagna. It takes a bit of work, so I seem to make it only about once a year, usually for my son's birthday dinner. I make it exactly how the recipe is and couldn't imagine changing a thing. It is just perfect.
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2 users found this review helpful

Winter Fruit Salad with Lemon Poppyseed Dressing

Reviewed: Dec. 3, 2007
We loved this salad. I served it with white cheese chicken lasagna from allrecipes some warm bread. The dressing seemed like a lot, so I halved it and it was perfect for 6 people. Next time I make this salad I am going to substitute the swiss cheese for feta cheese and mix in some spinach leaves with the romaine. I can hardly wait to try this again.
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1 user found this review helpful

Classic Candied Sweet Potatoes

Reviewed: Oct. 5, 2007
I love this recipe. Even those who say they don't like sweet potatoes like this recipe. I absolutely hate those marshmallow sweet potato dishes, so this is just simple and wonderful. I am considering not boiling the potatoes this year and just adding them to the baking pan raw with the sauce. Has anyone tried this method? I hope it works out.
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36 users found this review helpful

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