Shannon Comiskey-Hill Recipe Reviews (Pg. 1) - Allrecipes.com (13436413)

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Shannon Comiskey-Hill

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Aunt Teen's Creamy Chocolate Fudge

Reviewed: Apr. 25, 2012
VERY easy! Turned out fantastic - rich, creamy and dense. I want to try it with half peanut butter chips next time. Yum.
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Queso Fundido

Reviewed: Feb. 20, 2011
Ok, I LOVE fundido, but I am not a fan of this recipe. Don't like the picante, olives or cheese choice. Here's what I suggest for a restaurant quality dish: Cook chorizo over med heat until most of the grease has cooked off (about 10-15 minutes). Drain and return to pan, increasing heat to med high. Cook until about 1/2 the meat is charred (about 5 minutes). Shred 8 oz Chihuahua cheese with jalapeno, 4 oz reg Chihuahua cheese, and 2 oz Cojita cheese in Cuisinart - blend together. Spray 8x8 baking dish with cooking spray. Layer 1/2 of cheese, then charred chirizo, then top with remaining 1/2 of cheese blend. Cook at 325 for 15 minutes, until cheese is mostly melted. Stir around and broil for an additional 5 minutes, until top is bubbly. Serve with warmed tortillas, tortilla chips or as a savory topping to chicken. DELICIOUS
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17 users found this review helpful

Basic Bread Stuffing

Reviewed: Nov. 30, 2010
Very bland. I even added smoked almonds, onion powder, garlic powder and sundry other things to pump it up and it was still a flop. It was also kind of mushy. Healthy, yes. Delicious, not so much. Sorry...
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4 users found this review helpful

Stuffed Celery Sticks

Reviewed: Nov. 29, 2010
This was an interesting combo. I found it was better when there was a little more soy sauce and neufschatel. It was kind of like very creamy peanut butter until the proportions were correct. I liked the black pepper additive. I might add some hot sauce and maybe some garlic if I make it again. Overall good though, and a little different which I liked.
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2 users found this review helpful

Rich Mexican Corn

Reviewed: Sep. 29, 2010
I made this with some of the HOTTEST peppers around (my venezuelan friend grows them in her garden). The heat was so strong my mouth was numb for about 5 minutes after each bite, but it was STILL good enough to finish! (Though I like blazing hot things...) To make it a tad healthier, I only used about half the cream cheese and butter. Love freshly grown corn from a local farmer so cut that off the cob uncooked (it is so tender you could eat it raw) instead of using the frozen variety. I sauteed some onion and tomato with the red pepper before adding it to the corn to bake. After it was cooked, I added cilantro to the top. Tried it with a dollop of sour cream as well and it was very good either way.
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3 users found this review helpful

Green Onion Dip I

Reviewed: Sep. 12, 2010
The base of this dip is really good. I made it the following way and liked it better. I don't measure things as a general rule, so the amounts are approximate. 3/4 light sour cream 1/2 c mayo 1 c green onion 3 Tbsp hot Horseradish 1 Tbsp Garlic Salt 1/2 Tbsp Onion Powder 1/2 Tbsp Mustard Powder pinch of salt 1 Tbsp dried parsley I did not puree it all together but just mixed the ingredients up and cut the onion very thin. I served it with pretzels and cucumber slices, then used it on leftover chuck roast the next day. Very tastey- VERY "oniony" (if that's a word) when made this way but that's how I like it!
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4 users found this review helpful

Japanese Zucchini and Onions

Reviewed: Aug. 3, 2010
I'm giving this recipe five stars for it's flavor profile and ease of preparation. I did not have sesame seeds or oil on hand (I don't care for the taste too much) so I just started with the veg oil and about 1/2 tsp of butter. I used an even amount of teriyaki and soy sauce and added 2 cloves of crushed garlic and a splash of rice vinegar as other reviewers suggested. We served it as a side to Tuna and Tilapia and even the picky 10 yr old boys ate this one! Easy as pie and delicious. Thanks!
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Chocolate Peanut Butter Pie II

Reviewed: Apr. 19, 2010
We have one child that just will not eat pie. Strange, yes... But he LOVED this! I made it exactly as instructed but used natural reduced fat PB to make it a tad healthier, as well as sugar free cool whip. Then to ruin both of those healthy choices, added a quartered peanut butter cup to the top of each slice. It made for a nicer presentation. This is a GREAT recipe to help a child make. Easy and light with a good flavor.
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2 users found this review helpful

Grilled Lemon Herb Pork Chops

Reviewed: Apr. 19, 2010
This was easy and had a nice refreshing flavor. Everyone enjoyed it. I did massage the meat every 20-30 min and flip it in the bag, but I only had 3 hours to marinade it. I used jarred minced garlic (about 2 tbsp) added some garlic powder, mrs dash and italian seasoning. Served with a cold cucumber dill salad and Italian spaghetti squash. Very tastey, will make again.
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1 user found this review helpful

Baked Flan

Reviewed: Mar. 10, 2010
I am not an avid flan fan myself, but my BF is entranced by it; so I made this recipe for him. He LOVED it!! I had heard that flan was hard to make, but I found this recipe very easy to follow. I used a hand mixer which worked fine, but I think a blender would've provided a more velvety texture. I did not have the recommended casserole dish, so I improvised and baked the flan in my egg poacher pan from C&B. It turned out really well. I think I removed it from the pan a little early, because it was loose enough that it cracked when I served it. (I was pushed by an excited BF to try it) Very good recipe!
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Baked Trout Fillets

Reviewed: Mar. 10, 2010
This is a great thick sauce. Though I agree with others that there is too much of it, it is easy to prepare and my family loved it -including two picky "non-onion eating children." (or so they think!) I used half low cal sour cream and half mayo as previous reviewers recommended - a very good call for that rich flavor. We've made this recipe with trout and tilapia. I recommend the trout, but not the tilapia. We will probably try it on Salmon next. My BF LOVED the sauce so much he wants to put it on everything - vegetables, bread, whatever! Highly recommend. Fast and tastey.
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Slow-Cooker Chicken Tortilla Soup

Reviewed: Jan. 22, 2010
BEST SLOW COOKER RECIPE EVER! I made this and ommited the water, used two frozen chicken breasts (which I shredded 3 hours into low heat cooking, then cooked an additional 2 hours on high) I drained my black beans and added a little jalapeno for kick. When it was finished I loaded it with cilantro and used a dollop of sour cream and a few crubled Mission Tortilla chips from the grocery store. It was good enough to eat as every meal for the next 4 days and make again the next week. In fact, I have a pot of it in the fridge right now. Absolutely easy and FABULOUS!
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3 users found this review helpful

Slow Cooker Chicken Taco Soup

Reviewed: Jan. 22, 2010
The first time I made this, I forgot to add the cup of water and used garlic powder instead of real garlic. I drained my black beans and did not use an entire package of frozen corn. I also threw in 2 large frozen chicken breasts. I cooked it on slow for 3 hours and then took the chicken out to shred it and cooked it on high for an additional 2. It was FANTASTIC! My boyfriend and I ate it for dinner that night and then it was my sole source of sustanence for the next three days...No exaggeration! The next time I followed the recipe and added the water, did not drain the beans, used all the corn and room temperature chicken. I did not like it as much. Though is was still very tastey, it was less hearty. I would however recommend either version to anyone! Easy, delicious and adjustable to anyone's personal taste. I personally like it hotter and loaded with cilantro!
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