shasty Recipe Reviews (Pg. 3) - Allrecipes.com (1281112)

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Campbell's® Slow Cooker Savory Pot Roast

Reviewed: Nov. 22, 2011
Very simple! Good flavor and ingredients I normally have on hand.
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2 users found this review helpful

Tater Tot Casserole

Reviewed: Nov. 16, 2011
Really good! I only switched the soup to cream of chicken because my hubby really isn't a fan of onions so the amount already called for was enough for him to take. My girls both asked for more after finishing their first serving in about 5 min (usually takes them 30-45 min to eat supper) so I would say kid friendly as well. We did add cheddar cheese on the top and didn't really think that it added anything. I will probably double the worcestershire and ketchup mixture and maybe add green onions. Really good recipe and easy on the budget.
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9 users found this review helpful

Festive Breakfast Casserole

Reviewed: Nov. 16, 2011
I made this for a celebration at work and it turned out really well. I inadvertently made the following changes I used 1lb mild country sausage and a whole loaf of bread (helps to check the recipe and not do it from memory). At first I didn't think there was enough liquid but it turned out ok. I liked the amount of sausage I used, think it would have been too much bread for my taste with out it. It was a good casserole but really basic. I wouldn't describe it as festive at all. I think that next time I'll add pepper jack cheese and a mixture of bacon and sausage.
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14 users found this review helpful
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Zesty Italian Crescent Casserole

Reviewed: Oct. 9, 2011
This was super good! We use dehydrated onion and added 1 1/2 italian seasoning to the meat. Also followed a reviewers advice of adding 1/4C butter and 2tbsp minced garlic to the cheese and sour cream mixture. My girls (5 and under) said it was fantastic. We'll probably do 1/2lb italian sausage and 1/2 lb hamburger next time! SOO good.
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3 users found this review helpful
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Veggie Pizza Faces

Reviewed: Sep. 21, 2011
My kids aren't really fans of eating the faces...they like a supreme pizza where they get topping on every bite BUT it was really fun to make and a healthy pizza option. I loved the idea of using the ranch as glue and I also mixed ranch dressing mix in my pizza sauce.
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1 user found this review helpful
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Bubbie's Grits Casserole

Reviewed: Aug. 29, 2011
We have seen several things about grits and have wanted to try them so this was a great opportunity to do that. This recipe was really simple. We followed the directions exactly. It didn't need very much salt at all in our opinion ~ you'll want to taste it to see if salt and pepper are needed before adding in the eggs since tasting raw eggs can potentially make you sick. It is rather runny so moving it to the oven can be a little tricky. We cooked it for 30 min and checked it, it was bubbly but not golden brown. 10 more minutes and a beautiful browned cheesy crust and the grits were completely set. Great creaminess from the processed cheese and the sharpness from the cheddar and who doesn't love bacon? I sprinkled cilantro on the top and chalula sauce on my plate (after tasting so I could review fairly). My one question was why did I need to cook 8 slices of bacon to only use some of the grease and half of the cooked bacon? Perhaps I was supposed to sprinkle it on the top with the cheddar cheese. I make a bacon sandwich instead ;)
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4 users found this review helpful
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Easy Challah Bread

Reviewed: Aug. 28, 2011
I used my bread machine on dough setting and made it exactly according to directions. It was really sticky when it came out but used a few tbsp flour to make ropes and it worked great. We used the butter option to brush it, I did initially think that 1 tbsp wouldn't be near enough but it worked beautifully. If you do this by hand you really only need to keep your hands floured when kneading. The more flour you add the drier it is going to get. As to the "killing the yeast" comment in my opinion your yeast may be old...this is a standard temp for water to bloom the yeast in. Or maybe salt was added while it sat. When salt is added to yeast while it sets to bloom it can cause it to die. Instead add everything and don't let the yeast set or wait to add the salt when you add the flour. The honey (sugar) makes the yeast to grow. Made our whole house smell AMAZING!!
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9 users found this review helpful

Super Strawberry Sherbet

Reviewed: Jul. 11, 2011
The fresh strawberries in this was AMAZING but you can definitely cut the sugar in half. It is very soft serve when it comes out so we are freezing it over night for a firmer texture. Next time I'll cut the sugar in half and maybe try 1c white sugar or splenda and 1c brown sugar. Really a good recipe though, just too sweet.
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4 users found this review helpful
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Ham and Corn Beignets

Reviewed: Jul. 11, 2011
This was really good! I made it as close to the recipe as I could. The only changes I had to make were I used 1/2 c re-hydrated minced onion (my red onion was well past it's prime) and only 1/2 T cayenne pepper (learned from a previous experience that 1 T is WAY to much for my family). The ham and corn had a nice sweet contrast to the savory spice of the dough. Keeping the oil at temp is important to avoid a dense beignet. (funny I didn't know beignet was French for fritter or fried dough. I looked it up since the first thing my hubby said was "That's a fritter."). I used a cookie scoop to drop it into the oil and found that the more horizontal I could get the scoop the better the batter came out. This is going to make a big batch for my family of 4 so I'm going to try to freeze the cooked ones and reheat in the oven and see how that turns out. UPDATE: Freezing them turned out great. Thaw in fridge and bake at 350 until warmed through and crispy. Will make again possibly with crab meat in 1/2 batch and andoulle in the other (sans pepper for this). Now to find a great dipping sauce.
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10 users found this review helpful
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Cheddar Pennies

Reviewed: Jul. 9, 2011
Made these exactly as directed. My dough was super crumbly so I added hot water and it took about 1/2 C to get it to stick together. Baked for 23 min and they weren't very crispy so I added 5 more min. I didn't want to burn them so I took them out. We tried them but found them to be bland so I tossed them with a bit of garlic salt and they were much better. To me this was alot of butter with no reward. If a recipe calls for a stick of butter I am expecting indulgent...this just didn't have that.
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5 users found this review helpful
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Baby Greens and Goat Cheese Wrap

Reviewed: Jul. 5, 2011
This is the first time I've ever had goat cheese and first let me say YUM!! This is a GREAT vegetarian dish (unless you don't do dairy) and you could easily add some steak or chicken to these to bulk them up. Very light and a rather "guilt free" dish as well. I made these with one minor change I used Light Balsamic dressing with EVOO vs. the Balsamic and Olive oil seperate. I made them for a 4th of July party about 3 hours ahead of time and they turned out great (next day not near as good)! I didn't make my own peppers (they were costly fresh) but the jarred were great. I do recommend having toothpicks on hand though ~ helps keep them together.
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2 users found this review helpful
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Barbeque Potato Salad

Reviewed: Jun. 23, 2011
I miss the mustard flavor in traditional potato salad BUT that being said the barbeque sauce adds a nice sweetness (I used honey bbq as that's what I had). Still seems to be missing something for a kick but over all a yummy recipe.
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1 user found this review helpful

Grilled Chicken with Rosemary and Bacon

Reviewed: Jun. 19, 2011
We made this exactly as written and it was so very good. Don't let the amount of garlic powder scare you away! We sprinkled 1tsp on each half breast (1/2 tsp on each side). The bacon wasn't super crispy but that didn't take anything at all away from this. We even accidentally lost track of time and the probe said 190 degrees...we panicked a got it off the grill asap and it was still moist and tasted great!! VERY EASY! Might try a different bacon next time for variety.
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92 users found this review helpful

Colleen's Slow Cooker Jambalaya

Reviewed: Jun. 19, 2011
This recipe is fantastic! We made it just like the recipe the first time and and lessened the onion to a small onion the next time and used a can of chicken to save time. My hubby doesn't like shrimp so in the last hour of cook time I used a small glass mixing bowl and ladled some of the jambalaya into it, set it in the crock pot with the rest of the jambalaya, and continued cooking it. GREAT!! I got my shrimp and he didn't complain about me trying to "poison" him.
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Homemade Black Bean Veggie Burgers

Reviewed: Feb. 12, 2010
We just couldn't handle the texture. The flavor was great but when I served it my husband and I we're both unable to finish it. Could be just our texture preference so if you're used to the texture of a bean burger then you'll love this, we really liked the taste.
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