Shebeast Recipe Reviews (Pg. 1) - Allrecipes.com (12509228)

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Simple Garlic Shrimp

Reviewed: May 26, 2013
Be prepared to pull out the shrimp when they are done and finish the sauce separately. Smaller shrimp may cook faster than required to finish off the sauce and it is critical to avoid over cooking the shrimp. Have the ingredients fully prepped, as in measured and combined where appropriate, and not just putting containers out on the counter. Husband calls this one a keeper, 5 stars.
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16 users found this review helpful

Carrot Rice

Reviewed: Aug. 3, 2013
Used crunchy peanut butter, very tasty and attractive with the orange carrots. This is not just plain rice and you might not want to use it in meals where you want a bland starch to soak up sauce or gravy.
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8 users found this review helpful

Classic Macaroni Salad

Reviewed: Aug. 4, 2013
Very good, I reduced the sugar to 1 Tablespoon
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4 users found this review helpful

Chef John's Chicken and Mushrooms

Reviewed: Jun. 28, 2013
Very good, chicken is moist, mushrooms are tasty. Update: Still one of Hubby's favourites although I have made a few changes as I become more familiar with the recipe. I have substituted vegetable oil for olive oil as hubby prefers that I don't use olive oil at high heats. I have also used bone-in chicken thighs when I couldn't find breast with the skin still on. When I used thighs, I ended up with a little more fat and used Cornstarch in the water to thicken. Flavour has always been terrific (although I am not sure that the Chefs would approve of the use of cornstarch).
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4 users found this review helpful

Chef John's Perfect Mashed Potatoes

Reviewed: Sep. 27, 2013
We could probably make an advertisement with this recipe. 'Nothing gets between me and my mashed potatoes.' Keep it simple and let the mashed potato strut its stuff. Very good.
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2 users found this review helpful

Creamy Dill Cucumber Toasties

Reviewed: Sep. 27, 2013
This is one of my regulars when preparing dinner for guests. Simple and flavourful and lets me concentrate on finishing the cooking of the rest of the meal while guests munch and talk. I always prepare the spread ahead if time to allow flavours to mingle.
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2 users found this review helpful

Black Forest Cake I

Reviewed: Sep. 21, 2013
I haven't been able to find sour cherries ( in Canada) and so haven't tried this yet. I am hoping that the sour cherries will be a fresher alternative to cherry pie filling used in other recipes.
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2 users found this review helpful

Lancashire Hot Pot

Reviewed: Sep. 19, 2013
I used leftover cooked lamb so I had to modify cooking times. I should have also reduced the amount of liquid if I wanted consistency of a stew, but the flavours were just great as a lamb soup. I added green beans for colour and nutrition.
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2 users found this review helpful

Seven Layer Tex Mex Dip

Reviewed: Sep. 18, 2013
It didn't get completely consumed at the appetizer party, but hubby and I had no trouble finishing it over the next several days. The flavours were very compatible, but a little understated. I reduced the taco seasoning after reading the reviews, but I will try the full amount next time. I also added a layer of mild and shredded iceberg lettuce which added some crunch and stayed surprisingly fresh for several days. Next time I will try a spicier salsa. See my modifications under Other Versions.
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2 users found this review helpful

Caesar Salad Supreme

Reviewed: Jun. 28, 2013
consider using the blender for the dressing and baking the croutons instead of frying.
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2 users found this review helpful

Pat's Mushroom Saute

Reviewed: Sep. 27, 2013
I thought the balsamic vinegar added Pop to the mushrooms without overwhelming the natural flavours. I liked it!
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1 user found this review helpful

Honey Ginger Green Beans

Reviewed: Sep. 21, 2013
I am not sure that soya sayce is a good choice for a green vegetable. It resulted in mottling the color of the beans which I often rely upon for a bit of colour on a plate. I reduced the honey and doubled the ginger and garlic as indicated in the reviews. Flavour was ok.
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1 user found this review helpful

Seven Layer Tex Mex Dip, My changes

Reviewed: Sep. 18, 2013
It didn't get completely consumed at the appetizer party, but hubby and I had no trouble finishing it over the next several days. The flavours were very compatible, but a little understated. I reduced the taco seasoning after reading the reviews, but I will try the full amount next time. I also added a layer of mild and shredded iceberg lettuce which added some crunch and stayed surprisingly fresh for several days. Next time I will try a spicier salsa. See other versions for my modifications.
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1 user found this review helpful

Pork Tenderloin Diane

Reviewed: Sep. 5, 2013
Based on other reviews, I quadrupled the recipe for the sauce and still didn't have too much. However, the sauce was little too tangy for us as written. Next time I will add a little chicken broth or cream or butter as recommended in other reviews. Very easy to make, so it worth investing some time on getting it to your liking.
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1 user found this review helpful

Classic Macaroni Salad, modified by Carol

Reviewed: Aug. 4, 2013
Very good, I reduced the sugar to 1 Tablespoon
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1 user found this review helpful

Heavenly Halibut

Reviewed: Jul. 16, 2013
Very good, husband says it couldn't be better.
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1 user found this review helpful

Extreme Banana Nut Bread 'EBNB'

Reviewed: Jul. 16, 2013
A keeper, very good.
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1 user found this review helpful

Spinach Quiche

Reviewed: Jul. 1, 2013
Very rich and tasty. Probably because of the butter which many reviewers have suggested could be cut way down. I sautéed fresh mushrooms and spinach with the onions and garlic and added a few bacon bits. Recipe makes more filling than what will fit in a single pie crust and it is very important not to let the filling overflow. Be prepared to make a crustless quiche out of the extra filling and egg mixture.
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1 user found this review helpful

Roasted Pork Loin

Reviewed: Jun. 28, 2013
The roast was juicy and flavourful. I was careful not to overcook and pulled it out of the oven when the temperature was 150F and let it sit under a tinfoil hat for 10 minutes while I finished the sauce. I used a combination of white wine and chicken stock for te sauce as I am not sure that I like a lot of wine in cooking.
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1 user found this review helpful

Nicole's Balsamic Beet and Fresh Spinach Salad

Reviewed: Jun. 28, 2013
Very good. Use roasted fresh beets, add toasted almonds and grated feta cheese if available
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1 user found this review helpful

Displaying results 1-20 (of 51) reviews
 
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