Shannon Profile - Allrecipes.com (13202043)

cook's profile

Shannon


Shannon
 
Home Town: Virginia Beach, Virginia, USA
Living In: Bonita Springs, Florida, USA
Member Since: Mar. 2009
Cooking Level: Expert
Cooking Interests:
Hobbies: Gardening, Biking, Walking, Music, Painting/Drawing, Charity Work
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About this Cook
I love to cook and share with friends and co-workers what I make. My co-workers are the best guinea pigs because they are always willing to try what I make,and give me honest opinions on what they do & don't like about it! (Thanks, guys!!)
My favorite things to cook
Pico de Gallo...everybody loves it! Good crowd pleasers, casseroles are always great! Baking is another aspect of cooking I'm 'working' on...love it, but it doesn't always turn out the way I planned it in my head...
My favorite family cooking traditions
Don't have a family yet, but when I have one, I hope to start many. I always love it when my mom cooks/bakes. She's still the best cook I know!
My cooking triumphs
The first time I made a carrot cake and people raved at work!! I still get a kick out of the 'vultures' that follow me to the break room whenever I walk in with a new dish.
My cooking tragedies
I made a lemon cake with a 7 minute icing. I guess that kind of icing doesn't do well in Florida. I took the cover off the cake plate to show everyone how yummy it looked...the icing had slid off and was pooled at the bottom of the cake...it resembled snot running down the sides of the cake. It looked nasty, but everyone STILL ate it...and it actually tasted good!!
Recipe Reviews 5 reviews
Oatmeal Peanut Butter Bars
Made these pretty much as written, minor changes and they turned out great. I used fresh ground peanut butter to cut some of the sugar and cut back on the butter to about 2 tablespoons. I found the consistency was a little too gooey, so this gave me the opportunity to add more stuff. What can be bad in that?! So I used these additions: unsweetened wheat puff cereal, Rice Krispie cereal, wheat germ, more oats, chia seeds and I also did not have sunflower seeds on hand so I substituted raw pepitas. I just added about 1 cup or so more of each dry cereal until the consistency was crumbly, not gooey. In past experience, everything is better roasted, and oats, nuts, the coconut flakes and the cereals all benefit from this. I just dumped everything out on 2 jelly roll pans prior to adding the wet ingredients and put them in a 300 degree oven, stirring every 7 minutes or so until I could smell the nuts getting 'nutty'. This greatly added to the flavor with minimum effort. Obviously these could be adapted to individual tastes, and what you have on hand. I didn't use raisins because I'm not a fan. And great for kids...my 18 month old is crazy about these!

0 users found this review helpful
Reviewed On: Feb. 7, 2013
Curried Coconut Chicken
OMG, this was delicious! Although my ingredients were the same, I can't say I followed the recipe. I'm a huge slow cooker fan, so I threw everything in for an easy meal. I did use curry paste, Patak's mild, available at World Market stores. For me, I like a lot of curry and don't mind heat, so I added about three tablespoons to a frying pan with the sliced onions and some oil first. Believe it or not, frozen chicken breasts cook up much more tender and juicier in the crock pot than not frozen, so that's what I always use. I only had light coconut milk, but I don't notice a difference. Like most users, I skipped the tomato juice and just used a 14oz can of diced tomatoes. To add to the tomatoey flavor without having to waste a whole can of tomato paste I added a tbsp or so of ketchup when I sautéed the onions and curry paste. About an hour before serving, I removed chicken, cooled and shredded it, then added some frozen peas and a can of diced green chilies. I think this would be good using up really any leftover/frozen/clean-out-the-fridge vegetables you can find. I served it over brown rice. My one year old and I had enough to last us a few dinners, and she loved it!

2 users found this review helpful
Reviewed On: Oct. 10, 2012
Slow Cooker Carolina BBQ
This is soo easy and yummy!! I used a 2.5 lb boneless pork blade roast, on high in the crock pot for 4 hours. It turned out beautiful. I was trying to shred it and found myself grabbing 'bites' to sample all along the way. Only thing I did differently was add just a few drops of liquid smoke (as per another reviewer saying it needs a ham hock for some smoky flavor), and used white vinegar instead of apple cider (cuz thats all I had). Combined with the recipe on this site for 'Restaurant-Style Cole Slaw I', we have a winning combination. I am so impressed...thank you, thank you!!

7 users found this review helpful
Reviewed On: May 13, 2009
 
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