Shawnee Recipe Reviews (Pg. 1) - Allrecipes.com (13317135)

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Fabulous Fried Cabbage

Reviewed: Feb. 24, 2009
I made this last night and it turned out great! The only difference that I did was I added a whole lot more butter spray (the no calorie, no fat kind), melted it, then cooked the cabbage in the butter for about ten minutes to soften it up. I then added the broth, sprinkled with salt and pepper, then let simmer on medium heat for about 15 minutes until tender. That cuts down on cooking time, and the end result was wonderful. I put a pinch of sugar in it when it was almost done cooking because I love sweet cabbage. Will definitely make again, but next time I'll add some bacon bits toward the end for the bacon flavor. Can be a delicious low fat, low calorie side!
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Baked Garlic Parmesan Chicken

Reviewed: Jan. 15, 2009
I made this tonight and it was delicious! I followed the recipe exactly except for one thing...I didn't have any basil leaves. Instead, I used a dash of Italian seasoning, and it still tasted wonderful. When it was almost done cooking, I topped it with tomato and sweet basil spaghetti sauce, mozzarella cheese, and sprinkled some parmesan on top and let it bake until the cheese melted. It came out wonderfully. The chicken was juicy, and had a great flavor. Will be a regular on my rotation.
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Rich Pasta for the Poor Kitchen

Reviewed: Jan. 15, 2009
I made this tonight and it was great! It far succeeded my expectations. I only made a slight change to it, first, I didn't use real butter. I used "Parkay" no calorie spray, and I seasoned with some garlic salt as well. You don't miss a bit of taste and this hugely cuts down on the fat and calories. I used the garlic salt because I just wanted to give it a bit more flavor, but even without it, it still would have tasted good. While these are good enough to eat by themselves, I served mine under chicken parmesan and it was delicious. I have found a new recipe for what's sure to be a constant side dish of mine.
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Apple Enchilada Dessert

Reviewed: Jan. 15, 2009
I made this the other day and they were good. It took way too long for them to crisp up though. I had to hike the oven temperature up to 400 to finally get them to brown and get crispy. I would also suggest cooking the sauce on the stove a little longer as it was just too thin to really coat them as well as I would have liked. Overall, I made a lower fat version of this and served it with lowfat yogurt and it was pretty good. It tasted very close to apple pie, just without all the extra fat and sugar, so I'll definitely be making this again, just with minor changes. Next time I'll fold these differently, and make the sauce a little thicker, and cook on a higher temperature so that it doesn't take so long.
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Caramel Apple Pork Chops

Reviewed: Jan. 15, 2009
I made these last night, and they turned out pretty good. I will agree with many other posters though, and say that the original amount of sauce called for in this recipe is not enough. Double the sauce (I ended up tripling mine). I found the apples to be a bit too tart for my tastes, so next time I'll sprinkle them with a bit of cinnamon and sugar before I cook them. Followed the recipe mostly, but instead of fully cooking the chops in the skillet, I cooked a few minutes in skillet, then baked in oven with the sauce and still somewhat firm apples on top (the apples, of course softened when baking) at 375 for 20 minutes and they came out so tender and juicy. Not quite what I was hoping for (as more sauce would have made the dish better for me), in addition to the pork chops having a bit more flavoring. I suggest seasoning them mildly before cooking in the skillet, and I'm sure baking helps them from drying out (as some have complained about happening). Just a thought. I will make again and tweak it to my tastes, which should easily make this one of my favorite dishes to look forward to.
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Candied Chicken Breasts

Reviewed: Jan. 5, 2009
I made these tonight and they were delicious! I didn't have all ingredients on hand (oregano, Worcestershire sauce, or mustard), but the sauce still tasted great and made for a really good dish over all. The only thing I did differently was I coated the chicken in egg first so that it would hold the bread crumbs better, and omitted the oil and pineapples on top. If you want to make this dish healthier, omit using the oil to cook the chicken (in the skillet) before baking. A fat free oil based cooking spray works very well and gets the job done. The pineapples are unnecessary. Will definitely be making these time and time again.
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Red Garlic Mashed Potatoes

Reviewed: Jan. 5, 2009
I was very disappointed with this recipe. These potatoes were bland and flavorless. Even adding additional butter, salt and sour cream, I couldn't even save these. Not enough garlic, or salt, or butter is called for in this recipe. These did not turn out too good at all. Just not enough flavor for me, and definitely not the type of potatoes I was looking for. Can't even think of any modifications to make this recipe more useful. Won't be attempting this one again.
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Spicy Roasted Potatoes

Reviewed: Nov. 30, 2008
I was having a Mexican dish and was looking for a side that complimented it without it being too fatty. This recipe was OK. The amount of seasoning that it calls for leaves the flavor very faint. I melted some butter and mixed in some additional taco seasoning and coated the potatoes with it and baked a few additional minutes. Before done baking, I sprinkled some cheese on them to let them melt. Afterwards, I topped them with salsa, sour cream and green onions. It had a bit of a Mexican flare (though not as great as I was hoping). All in all, it was a touch of something different and did complement my dish. Might make again in the future.
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Cream Cheese Ranch Potatoes

Reviewed: Nov. 30, 2008
I absolutely LOVE these potatoes! After reading some of the other reviews, I was very cautious about how much ranch seasoning and cream cheese I added to my potatoes. For every one potato, I used one ounce of cream cheese, and that proved to be more than enough. In addition to that change, I seasoned to taste with the ranch dressing. I mixed the ranch seasoning in with the cream cheese until the ratio of cream cheese and seasoning looked to be about even. I melted butter in the microwave and poured it into the potatoes, and then I added the cream cheese/ranch mixture. I found this made it easier to mix the ingredients as the butter makes the potatoes more smooth. Even after mixing everything together, if you feel the ranch taste isn't strong enough you could still mix the mix with an additional bit of butter or cream cheese and then add it to the potatoes. I found that for me, the sour cream was unnecessary as I can't really taste it anyway. I've made these several times and just omit the sour cream altogether. I am dieting and really enjoy these potatoes because they are delicious, filling, and you can minimize the calories and fat without missing out on the taste. Use fat free cream cheese instead of regular. Instead of butter, use "I Can't Believe It's Not Butter", or "Parkay Butter Spray", and melt it in the microwave first. Whenever you melt these sprays, they taste almost identical to real butter. Omit the sour cream (it really doesn't alter the taste, I promise!).
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Pineapple Chicken Tenders

Reviewed: Nov. 30, 2008
I was somewhat disappointed with this recipe. Based on the high ratings, I thought that it would be really good but it was simply OK. The marinade itself tastes pretty good. But, the flavor just doesn't taste strong enough in the chicken. After reading other reviews, I kept the chicken in the marinade for a whole day, and the flavor was still somewhat weak. This tastes like more of an Asian dish to me, so I lightly seasoned the chicken tenders with salt and pepper, and made some additional marinade and allowed the tenders to to simmer in it until the marinade thickened. I served it over some lo mein noodles and it turned out good enough. If I decide to make this recipe again I won't bother wasting time trying to put the chicken in a marinade because it's pointless as the flavor is very faint. I will probably simply let the chicken simmer in the marinade over the stove as it thickens, then serve it over fried rice. This pretty much defeats the purpose of the recipe I guess, but it creates a relatively easy, somewhat Asian dish. If you are hoping for some amazingly good chicken from following this recipe alone, don't get your hopes too high. The flavoring (while good), is just too faint.
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