SHRLYANN Recipe Reviews (Pg. 1) - Allrecipes.com (1291740)

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SHRLYANN

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Tiny Chicken Turnovers

Reviewed: Jan. 1, 2008
Really good. Not as difficult to make as I thought. Don't be afraid of the butter. Rolling out with lots of flour and between waxpaper makes the process easier. I made according to the recipe but with turkey and added some celery and a half teaspoon of sage. It got rave reviews. Will definitely make again.
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5 users found this review helpful

Classic Texas Caviar

Reviewed: Jan. 1, 2008
This is a great recipe to sneak in those black eyed peas for New Year's good luck. Served with corn chips, tortilla chips and cracked pepper and olive oil crackers, it was well received. Couldn't find my red wine vinegar so I used apple cider vinegar instead. Didn't seem to matter. This one I will definitely make again.
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6 users found this review helpful

Artichoke Spinach Dip

Reviewed: Jan. 1, 2008
Although this was really good and I took the advice of the previous reviewers, it was still a bit bland. I did cut down the cream cheese and sour cream by half, added twice the amount spinach and atrichoke hearts, 1 tbsp. Worcestershire, 1 tsp black pepper and some Cayenne. Next time I might try adding water chestnuts and a finely minced jalapeno. That should jazz it up a bit.
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0 users found this review helpful

Turkey Pot Pie III

Reviewed: Jan. 2, 2008
This was really good. Had a good texture and not really soupy. I used my old standby pie crust recipe and leftover turkey with fresh vegetables(onion, yellow bell pepper, celery, cubed potatoes and garlic, etc., just whatever I had on hand, sauteed in butter. I also added 2 tsps paprika and some sage. I think next time I will try adding a finely minced jalapeno for some zip. I served it with the leftover cranberry relish. Will definitely make this again.
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2 users found this review helpful

Brown Sugar Banana Nut Bread II

Reviewed: Jan. 2, 2008
I was hoping this was the flavorful, easy bread machine recipe I was looking for. Unhappily it isn't. Like others have reported, the bread didn't rise. Mine was really gooey for some reason and seemed rather tasteless even though I added cinnamon and spice. But it was easy prep.
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0 users found this review helpful

Cheesy Ham and Hash Brown Casserole

Reviewed: Jan. 3, 2008
We thought this dish was really good. I did take the advice not to substitute the potato soup (had to run to the store) and didn't need 12 servings so I halved the recipe. I wanted a more complete breakfast dish so I shorted the sour cream by about a 1/2 cup and added 3 beaten eggs to the mixture. Turned out really well with good texture. May try adding some sauteed onion or jalapeno and my husband said it would also be good served with salsa. I think you could probably use sausage with it or ground beef for a lunch or dinner dish. Very filling. Good job. I will be making this again.
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11 users found this review helpful

Rosemary French Bread

Reviewed: Jan. 3, 2008
I made this in my bread machine (3 hrs 40 min. for French cycle). Even though it fell (I think that was my fault) it was delicious. Crispy on the outside and wonderful flavor and chewy texture inside. I used olive oil in place of the butter, added 1/2 cup flour and slightly increased the rosemary. Didn't last long enough to get cold. Will be making this again. Addendum: I made this again the following day and it fell again (not my fault this time) but even as a not so pretty loaf, it is really a good tasting bread. I made paninni sandwiches with it and it's almost gone again.
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1 user found this review helpful

Cindy's Turkey Salad

Reviewed: Jan. 3, 2008
This was an easy and tasty recipe. My 11 year old granddaughter made this for our special time together and we both really liked it. She used fresh cilantro instead of dried, using double the tsp. called for. We paired it with Rosemary French Bread from this site and apple slices with a sweet dip. Yummy!
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8 users found this review helpful

Banana Cake Cookies

Reviewed: Jan. 4, 2008
These were very quick and easy. I made from the recipe as written, except I used mini muffin pans and added 2 min. to the baking time. The recipe made 36 muffins. Very moist. Because the muffin has slightly more bulk than a cookie, the frosting was just right and not too sweet. I will definitely make them again but will probably add more spice for a fuller flavor. Great recipe.
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0 users found this review helpful

Ultimate Breakfast Casserole

Reviewed: Jan. 11, 2008
This was very good. I did tweak it a little though. I cut the sour cream by about 1/2 cup, used cream of potato soup, added 1/3 cup cream cheese, some cilantro and finely chopped jalapeno and doubled the eggs. I sauteed the onion and 1/4 cup yellow bell pepper in 1 tbsp. butter and mixed it all together instead of putting the eggs on the bottom. Also I sprinkled with sharp cheddar cheese instead of drizzling butter over the top. Next time I may try pepper jack cheese. I served it with fresh salsa for a western flair and it was fantastic. Since the recipe made more than I needed, I placed it in two 9x9 pans, baked one and put one in the freezer. I agree with others that you could use sausage or bacon. Good recipe. I will be making this again.
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6 users found this review helpful

Ham Salad Spread

Reviewed: Jan. 11, 2008
I personally didn't like the egg salady taste of this spread. Thought it would be better without the egg. I also added some finely minced fresh jalapeno to give it some kick. Good recipe though.
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1 user found this review helpful

Oatmeal Waffles

Reviewed: Jan. 16, 2008
I,too, on the recommendation of others added a tsp of cinnamon. I also added a tsp of almond flavoring and since I didn't have buttermilk, made my own (1 tbsp. vinegar in a 1 cup measure, fill with fat free milk) and I used 1 cup of all-purpose flour. These waffles were good without any topping but I served them with a choice of homemade pear preserves, sugar-free maple syrup, marscapone cheese and/or pumpkin butter. I tried a bite of each and they are delicious with anything. I love that it has very little fat in it and incorporates oatmeal, that you can't taste is there, for a healthier end product. Thanks for sharing this recipe.
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3 users found this review helpful

Oregon Salmon Patties

Reviewed: Jan. 16, 2008
We love salmon. This is a pretty basic recipe but lends itself well to adaptation. I added a tsp of finely minced cilantro, some paprika, a little lemon peel to brighten it up and left out the butter. I drained the salmon reserving the liquid to add back for a softer, not so dry, patty. Wonderful. Thanks for sharing.
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1 user found this review helpful

Potluck Chicken Casserole

Reviewed: Jan. 19, 2008
Love that this recipe doesn't call for canned soup. On the recommendation of others I added 2 tsp paprika and a whole chopped onion. On my own, I also subbed canned fat-free milk for the regular milk and increased it by 1/2 cup, used frozen stir-fry veggies and canned mushrooms. The recipe can be adapted to anyone's taste. Next time I think I'll add cumin or maybe some jalapeno. Good basic recipe. Thanks for sharing.
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1 user found this review helpful

Marie's Easy Slow Cooker Pot Roast

Reviewed: Jan. 21, 2008
I followed this recipe rather loosely. I marinated a 3 1/2 lb. chuck roast overnight and used Emeril's steak rub, browned in olive oil and slow cooked for 9 hours. Added onions, potatoes, carrots and garlic. Fell apart and was delicious. You can tailor this recipe to suit whatever tastes you have. Great basic recipe
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2 users found this review helpful

Goldenrod Egg

Reviewed: Jan. 22, 2008
Basically gravy with chopped egg whites served on toast with the yolk sieved through wire mesh over the gravy. Sometimes I add cooked sausage to the gravy. While it isn't a new idea, it is really delicious, with readily available ingredients and quick. Also looks impressive if you have guests for breakfast.
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2 users found this review helpful

Dreamy Nighttime Drink

Reviewed: Jan. 22, 2008
I am drinking it right now. Really good and easy. I did double the honey and sprinkled with nutmeg and cinnamon. Yummy!
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3 users found this review helpful

Clone of a Cinnabon

Reviewed: Feb. 17, 2008
What to add...I made this for my sister's family Sunday morning and they were a hit. Fairly easy to prepare, the 200 degree preheat, turn off the oven and let the buns rise for about 40 minutes is a good method, especially since I refrigerated them overnight and did the second rise and baking the next morning. I did double the icing recipe as someone else had suggested...good call... and the amount of cinnamon is not a mistake. Two and a half tablespoons makes it a cinnabon. Also I baked them at 350 for 20 minutes and they were just cooked through. FYI, I did not melt the butter for the dough as I thought hot butter would compromise the yeast. Good recipe, thanks for sharing. Update: I made these with 1/2 tsp orange peel in the cinnamon/brown sugar mixture and used 2 1/2 tbsp. orange juice concentrate in the icing mix instead of vanilla. Wonderful!! I had an idea I might try...I love maple bars and I bet you could make the dough in that shape (omitting the cinnamon and brown sugar...or not)and using mapleine flavoring in the icing mixture. FYI..I like the dough better if done by hand. The bread machine method, at least my bread machine, seems to make the dough a little more dense than the hand kneading method. But I love this recipe either way.
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5 users found this review helpful

Slow Cooker Chicken Stroganoff

Reviewed: Feb. 20, 2008
This was great over wide egg noodles. Not highly flavorful, but a nice comfortable mixture of flavor and creamy texture. I might try adding some garlic or extra Italian seasoning for a more bold taste. Overall very good and super easy.
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1 user found this review helpful

Delicious Rosemary Bread

Reviewed: Feb. 22, 2008
I put all the Rosemary and Italian herbs in the bread and rubbed with olive oil after it was baked. Fragrant, delicious, with good texture and easy to make. Better final product than the Rosemary French Bread on this site. Thanks for an awesome recipe.
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1 user found this review helpful

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