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

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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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267 users found this review helpful

Thai Pineapple Chicken Curry

Reviewed: May 21, 2005
This recipe was awesome. I made it for my inlaws last night and everyone raved about it. I did make a couple of changes. I used three chicken breasts instead of one, and I only used 2 tsp. of red curry paste. Even with only 2 tsp. the dish was still plenty hot. Next time I make this, I will substitute shrimp for the chicken for a change. Thanks for the great recipe.
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39 users 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

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

Veggies and Chicken Casserole

Reviewed: Jul. 15, 2002
My family really liked this recipe. My husband told me that I should definately make this one again. I didn't have any peppers, so I substituted broccoli and used cream of broccoli soup instead of the cream of celery. I tried to make this recipe in a casserole dish instead of the larger baking dish. I don't suggest using a casserole dish because the croutons didn't get crunchy.
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15 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

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

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

Borscht I

Reviewed: Aug. 10, 2003
This is a very good and hearty soup. My favorite borscht is the one my Grandma used to make. However, her bortsch recipe used a LOT of butter (not margarine) and a LOT of cream. There was one unusual ingredient in my Grandma's borscht, beet tops. I added about 1/2 cup of chopped beet tops to this recipe at the same time as the first amount of cabbage. It was very good. I also diced the beets when cooked and added them back to the stock.
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6 users found this review helpful

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

Whole Wheat Honey Bread

Reviewed: Jan. 31, 2005
We loved this bread. Thank you so much for this recipe. I have tried a few other whole wheat recipes before and either they didn't rise or I didn't like the flavour. I prefer to bake my bread in the oven, and this recipe was perfect for that. Even though the recipe yield is for a 1.5 lb. loaf, I divided it into two. After rising for an hour, I baked it at 375 degrees for 30 minutes and my end result was two perfect loaves of bread. The flavour was great and the texture was light and fluffy. I will definately be making this my new whole wheat bread recipe and I won't be changing anything.
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5 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

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

Cheese Herb Bread

Reviewed: Oct. 8, 2004
We loved this bread. The cheese and herbs gave it a nice subtle flavour. I didn't have marjarom, so I used rosemary instead. I liked the flavour and texture of this bread so much that I decided to make it again without any cheese or herbs. It made an exceptionally good white bread. Thanks for the recipe. It is definately a keeper.
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3 users 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

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

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

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

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

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

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