SHIMMERCHK Recipe Reviews (Pg. 1) - Allrecipes.com (1269557)

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Mediterranean Pasta

Reviewed: Feb. 11, 2004
Delicious! If you do not like greek/mediterranean flavors (i.e tangy cheese and salty olives) this recipe is obviously not the choice for you. However, if you are like me and LOVE those flavors this recipe is a huge winner! My husband said it was just ok, but he prefers a richer type sauce with his pasta. The rest of the family loved this dish and I think the flavor combinations are perfect. Not too tangy, not too salty. I changed a few things only slightly. I used chopped kalamata olives and mixed it into the dish just before serving. I used 5 pieces of bacon and cooked them crisp and added them at the very end right before I added the olives. I sprinkled the chicken with Montreal Chicken seasoning then browned it in olive oil and not the bacon grease. I added about 1/4 cup of fresh grated parmesan and a sprinkling of fresh chopped Italian parsley just before serving. After I drained the noodles, I tossed them with the sauce right in the sautee pan so the noodles really absorbed the flavor. A+ in my book, thanks for sharing!
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63 users found this review helpful

Hello Dollies I

Reviewed: Feb. 11, 2004
Awesome! I used chopped macadamia nuts instead of pecans and used a combination of semi-sweet chocolate, butterscotch and milk chocolate chips sprinkled on top and my family emptied the pan in a day and a half and asked me to make more. This from a group that usually turns their nose up at anything with coconut and nuts in it! My oven is tempermental so I had to bake this for almost 40 minutes but the result was fantastic. Thanks for sharing!
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0 users found this review helpful

Mmm-Mmm Better Brownies

Reviewed: Jan. 20, 2004
These were wonderful! Very very close to being as good as one of the better boxed mixes! I used an 8x8 pan, added 2 tbls of chocolate syrup and a handful of chocolate chips, used melted butter instead of the oil as some of the other reviewers had done. I ended up baking for almost 30 minutes. Do NOT over bake! Be sure to remove these when a toothpick inserted in the center comes out with moist crumbs clinging to it, and NOT getting to the point where the toothpick would come out completely clean. You will have a super fudgy, moist brownie. I wish it was a tad bit more chewy, but wouldn't mess with the recipe because it really is SO good and SUPER easy. It is nice and chocolatey so I don't think I really needed to add the chocolate chips. Thanks for the recipe! YUM!
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80 users found this review helpful

Deluxe Chocolate Marshmallow Bars

Reviewed: Jan. 13, 2004
I have been making these bars for quite a few years and they are always a huge hit because they are so different from a standard brownie cookie. For those who think the layers do not go together, please note that after these have refrigerated thoroughly to set up, let the bars come to room temperature before eating. The top chocolate layer should soften slightly to the touch. These are very rich, but they will melt in your mouth. Every time I have made them I am asked for the recipe. I have had more success by baking these in a standard 13 x 9 pan instead of using a jelly roll. This is because the bottom cake layer yields a small amount and will be very thin in the jelly roll pan, and too easy to over bake. Be sure NOT to over bake the cake layer, remove before the edges become too crisp. To make this easier and for a smoother middle layer, use a jar of marshmallow creme instead of regular marshmallows. Enjoy! :)
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33 users found this review helpful

Black Bottom Cupcakes I

Reviewed: Dec. 2, 2003
I agree with PATTIHIGGINS, these were pretty good, but nothing fantastic. The filling is yummy, but the cake portion is pretty bland and not chocolatey enough for my family's taste. The texture is dense but moist and the filling is a nice compliment to the chocolate and makes for a great gooey center. These aren't as rich and sweet as you may imagine, and that is probably a good thing for some, but not for us. I'll make it again, but use a different cake recipe.
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2 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Nov. 30, 2003
I am so disappointed with these cookies. I'm an avid cookie baker and was expecting this recipe to be "the one" as far as chocolate chip cookies go. They did look very good coming out of the oven, but the flavor was bland and the texture is very cake like. I prefer a soft, but chewy chocolate chip cookie and this was definitely not it.
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2 users found this review helpful

Chocolate Scotcheroos

Reviewed: Nov. 30, 2003
This was an okay recipe. It is very very sweet, and the butterscotch flavor doesnt blend well with the chocolate, at least for my families taste. Also, don't chill this for too long because it will become extremely hard and difficult to cut unless you thaw it for awhile.
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0 users found this review helpful

Big Germans

Reviewed: Nov. 25, 2003
This was really good! Even my 2 year old enjoyed it. Like the other reviewers I did not use the lemon, my family doesn't like lemon flavorings. I did saute some bananas in a little butter and brown sugar and topped half the pancake with this mixture. The other half I dusted with powdered sugar an drizzled with maple syrup. Yum! Keep in mind the pancake itself is bland, much like a pancake and crepe, it tastes like a mixture of the two. I did add some vanilla extract to the batter as well. The most delicious parts are the golden brown edges that are slightly crisp from the butter. If you have never tried an oven pancake, this may not be for you, but if you love crepes you will enjoy this. Bonus is it is SOOOOO easy and looks beautiful coming out of the oven.
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17 users found this review helpful

Cajun Chicken Lasagna

Reviewed: Oct. 30, 2003
This was delicious and simple to put together! I actually scaled down the amounts to fit a 8x8 pan and still used 2 cartons of sauce. I just let the lasagna sit for about 15 minutes before cutting into it and it served up beautifully. This is rich I admit, but looking at the ingredients I knew I couldn't go wrong! I also added some sweet corn to the meat mixture and it gave a hint of sweetness to compliment the spiceness of the andouille. My husband licked his plate clean.....literally! Don't forget to scrap up all the bits left behind from browning the meat when sauteeing the vegetables since it will add to the flavor. Thanks for this recipe, its a keeper.
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27 users found this review helpful

Quick and Easy Tuna Casserole

Reviewed: Aug. 12, 2003
I'm very shocked at how much my family enjoyed this! I chose this recipe because even though I generally do not like casseroles, my husband and daughter enjoy them and I had these ingredients on hand. I made a few minor changes and it was fantastic, my husband ate 4 plate fulls and wants what is left for his lunch tomorrow! I halved the recipe, used reduced fat cream of mush soup, added 3/4 cup of sour cream, I used 3 slices of kraft deluxe american cheese and about 1/4 of a block of colby jack cheese, some garlic powder and sauteed the onions in olive oil until tender. All I had was a packet of the new "fresh" smoked starkist tuna and it worked beautifully, no fishy taste! I undercooked the noodles slightly and after I mixed all the ingredients together I poured it into a greased casserole dish. I mixed about 3/4 of crushed butterwheat crackers with a tablespoon or so of melted butter and topped the casserole with the crumb mixture. I added a grating of fresh romano cheese and baked at 350 until the top was golden (about 20 minutes). I let it set up outside the oven for 5 minutes and served it. It is one of the few casseroles I have really liked, and that my family loved! Try it, and adjust it to the taste of your family, quick, easy and yummy.
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298 users found this review helpful

Cheesy Potatoes I

Reviewed: Aug. 24, 2002
These were very good. My husband loved them as he is a big fan of scalloped potatoes and this version is much easier than making the cream sauce by hand and then adding the cheese. I halved the recipe and used 1/2 colby-jack, 1/2 processed cheese and added flour to the milk before pouring it into the dish and it was yummy. I also added a little paprika with the salt and pepper for each layer. It won't have the same smooth texture as it does if you make the sauce separate from scratch, but the key is to keep stirring this as it bakes. I also have a mandolin so slicing the potatoes is a snap and it didn't take me long to put this together. Great time saving recipe if you are craving home made scalloped potatoes.
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17 users found this review helpful

Prize Winning Baby Back Ribs

Reviewed: Aug. 24, 2002
Oh my goodness, these are WONDERFUL. We have made them 5 times now and I must say they are foolproof. They key is, you must follow the instructions EXACTLY. Each step is important and the key to these is to shimmy the membrane in between each rib. I had never thought to do that before and I believe that is what makes these ribs so tender and flavorful. My husband is very picky about his ribs, he even dislikes Tony Roma's ribs, but these he gobbles up and wants to make them all the time. We also add garlic powder and kosher salt to the rub for a little extra flavor. Thanks for a great recipe!
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68 users found this review helpful

All-Chocolate Boston Cream Pie

Reviewed: Aug. 12, 2002
Baking is my specialty and I've made ALOT of from-scratch cakes....I followed this recipe exactly and didn't think it was that great. The cake and filling were both bland, bland, bland. The texture of the cake was great but the taste was not nearly as good as other cake recipes I have made.
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16 users found this review helpful

Aunt Teen's Creamy Chocolate Fudge

Reviewed: Jul. 16, 2002
This is a WONDERFUL recipe, and so very easy. I made a small pan for a family gathering and they were begging me to make two more pans the next day for those that didn't get to have some before it disappeared. Thanks for a great recipe.
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1 user found this review helpful

Three Bean Salad II

Reviewed: Jun. 29, 2002
This was pretty good, but I ended up with way too much dressing. I would half the dressing recipe next time or add more beans. I omitted the green peppers and added some kosher salt and fresh ground pepper. Next time would add more vinegar so its a little more tangy.
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10 users found this review helpful

Florentine Artichoke Dip

Reviewed: Jun. 29, 2002
This was pretty good, but it was a bit thick for my family's taste. I made it again but used 1 pkg of cream cheese and about a cup of leftover homeade alfredo sauce (you could use store bought too) and it was AWESOME. Much more smooth and creamy. I also topped it with parmesan and mozzarella cheese for a nice cheezy top layer. I served this with warmed tortilla chips. It was a hit, everyone loved it and we will definitely make it again.
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2 users found this review helpful

Barbequed Marinated Flank Steak

Reviewed: Jun. 29, 2002
Delicious! We hardly ever buy flank steak, but decided to try this any way and it was wonderful. I used less oil, and subsituted brown sugar for the honey and cider vinegar for the white vinegar. Also used fresh ginger and fresh garlic instead of powdered. Slice thinly against the grain to maximize tenderness and you will have a new family favorite!
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5 users found this review helpful

 
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