ShayGotCha Recipe Reviews (Pg. 1) - Allrecipes.com (13487057)

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ShayGotCha

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Tomato Chicken Parmesan

Reviewed: Aug. 10, 2009
I LOVE this recipe...It is easy and so GOOD!!!I make this all the time.. It never has let me down..My boyfriend just loves it... I put the cheese on alittle later though... that way it is melted and not crisp... Pounding out the chicken really makes it super tender!! This is a Keeper!
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2 users found this review helpful

Strawberry Trifle

Reviewed: Aug. 10, 2009
I made this for my step father on fathers day (sunday) came back the next evening.. and my Trifle bowl was empty and cleaned out, ready for me to take back home! He and my mom loved it! I used pound cake instead of angel food cake which is why, i think it didnt get soggy! Also i was impressed in how pretty it was...It is a keeper... very easy! I have a cook out to go to this weekend and i am def. bringing this... its perfect for a hot day!
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2 users found this review helpful

Baked Pork Chops I

Reviewed: Aug. 14, 2009
I would give this a 4.5 rating if i could. Yummy and easy! I cooked 4 pork chops, 40 minutes all together and the last twenty with the sauce. I really enjoyed this recipe and my boyfriend did too. I liked the sauce but i think i could def. improve it. Next time i will saute some onions and garlic and threw in there.. and maybe some extra spices. Like others said the pork chops were VERY TENDER and mine were juicey! This one I will def. make again.. I am looking forward on Improving IT! Great base recipe! THank you!
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Photo by ShayGotCha

Carrot Cake III

Reviewed: Jan. 23, 2011
THIS CARROT CAKE IS THE BOMB!!!!! I made the following changes to this recipes: 1 cup of brown sugar and 1 cup white sugar, added 1/4 teaspoon nutmeg,added 8 oz of crushed pinapple(drained all the juice), added an extra teaspoon of vanilla extract-to cake mix,& added 1 extra teaspoon of cinnamon. I also omitted the pecans from the icing! I used 9 inch round pans and made a 2 layered cake and it was so pretty and sooooo good, it didnt last but a day in the house! I think the icing is just perfect I think next time i may add raisons! THis is A MUST TRY!
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4 users found this review helpful

Baked Bar-be-Que Chicken

Reviewed: Jan. 26, 2011
Thank You JULIE! This is a great cooking technique to make perfectly moist & juicy Bone- in chicken! Make sure to do the following: Season the chicken under the skin liberally, and bake covered for an hr in a 350 oven, pull out, pour out juice, remove the skin, and apply your Sauce (make sure it’s a sauce you love) and bake uncovered for another 30 minutes. I was very pleased with the results! I took the advice from other chefs about lining the dish! It made clean up a snap! I will def. try this again with different herbs and sauces!
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5 users found this review helpful

Original Recipe French Toast

Reviewed: Mar. 3, 2011
I love this recipe because I like my French toast with no frills! I will NEVER use plain bread again! This makes French toast even better and it’s so pretty on the plate! Thank for this recipe! **But a GOOD tip is to not get the egg mixture on the sides on the bread especially, if you cut your slices into a 1" thick, bc the side do not cook well. And like the recipe says: don't soak the bread.
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4 users found this review helpful

Crispy Potato Pancakes

Reviewed: Aug. 9, 2011
This is a must try! And easy! I cooked my Cakes in an electric skillet which works out great, that way I could monitor my temperature (350 was perfect) and cook them all at once. ¼ cup was the perfect measurement, DO NOT skip the squeezing the excess water step! Don’t be afraid to let the cakes get very brown-We preferred our more brown and crispy actually! This is a great base recipe because you can easily add more spices or any other additions (I added carrots)-that suit your taste buds-or what’s ion your fridge!! We topped ours with sour cream! I will definitely be putting this in our rotation for side dishes! Thank you ?
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4 users found this review helpful

Teriyaki and Pineapple Chicken

Reviewed: Aug. 10, 2011
I enjoyed this recipe very much. I marinated the meat; I mixed the flour in the teriyaki before adding it to the wok, that way it wouldn't get clumpy. I also put some sugar in my sauce- because it seemed like all the reviews said it was salty. I felt the sugar def. counteracted the saltiness of the teriyaki sauce. I felt the dish needed MORE pineapple-but that’s just my preference. I added carrots for color- Loved the mushrooms- what’s great about this recipe you can add what ever you like or use what have on hand- it’s a very forgiving recipe, SO don’t be afraid to get creative! It’s a keeper… Thank you very much!
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3 users found this review helpful

Vera Cruz Tomatoes

Reviewed: Aug. 11, 2011
OMG!!!!!!!!!! AMAZING! I followed the recipe to a T-I made no changes (on purpose atleast)! I did make one mistake though, I accidently added the cheese in the filling, BUT it turned out perfect!I will do that anytime I make these... This was perfect for lunch! Then I also added cheese to the top! Thank you so much- Chefsyndi G!
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3 users found this review helpful

Betsy's Poppy Seed Chicken

Reviewed: Aug. 20, 2011
A recipe very simialar has been in my family for years... My tip to everyone is add the poppi seeds into the soap mixture!!!!
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2 users found this review helpful

Chicken Primavera with Pasta

Reviewed: Aug. 20, 2011
Im sorry we didnt not like this, way to thick... flavor is not good.... dont waste your time.. :(
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4 users found this review helpful

Marinated Grilled Shrimp

Reviewed: Aug. 21, 2011
We used frozen shrimp and used ketchup (we didnt have tomatoe sauce). This is easy and yummy, we cant wait to do these again on the grill!
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3 users found this review helpful

Grilled Country Ribs

Reviewed: Aug. 21, 2011
At our commissary, they sell Country ribs already individually cut into pieces with the bone… so we improvised on the cooking time. We cooked the ribs for 28 mins and finished on the grill! The ribs were cooked perfectly- moist and tender.. In the past I’ve had very tough Country Ribs. So I am only rating this recipe by the cooking method, we used store bought BbQ Sauce… Thank you Katie !!! We cook these every week now because of your easy cooking method! ** on a very rainy day we skipped the grill and used the broiler for the basting part... OH boy was that a dissappointment.. So please do not skip this step!
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2 users found this review helpful

Cheesy Creamed Spinach

Reviewed: Dec. 24, 2011
I love this recipe. Its easy- you can just use what you have on hand. Once you make it once- no need to measure because its very forgiving-and just use whats in the fridge :) I subbed sour cream and milk for cream sometimes. We also added bacon. Bacon makes everything better. We were getting tired of our same old side's- we are not spinach lovers... but after this! WE ARE! My Husband asked for this weekly.
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2 users found this review helpful

Glazed Meatloaf I

Reviewed: Dec. 24, 2011
I tried this glaze on my meat loaf recipes.... AMAZING!
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4 users found this review helpful

Pork and Shrimp Pancit

Reviewed: Feb. 9, 2012
Great starting point recipe! I also used cabbage, next time Im Cutting cabbage into large pieces. I added fresh ginger- a must... and def. put more oyster sauce! Next time Im adding water chestnut for more crunch... add whatever you like I say! SOO good, my husband...just said...mmmm ..mmm... the whole meal.. I love that~
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1 user found this review helpful

Crawfish Bisque

Reviewed: Feb. 12, 2012
My husband and I tried this, and we liked it very much :) It was easy and tastey! Next time we will probably add some type of veggie, just for a little crunch. we also used milk because we had no cream, we think it turned out just fine. Once it was in the bowl we add just alittle cheese ... & served with toasted french bread! Def. a keeper!
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Sauteed Apples

Reviewed: Feb. 19, 2012
Followed exactly... turns out LOVELY!!!!!!!!! must have with porkchops! Just like my mom makes! THANK YOU
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3 users found this review helpful

Slow Cooked Teriyaki Venison

Reviewed: Mar. 10, 2012
I feel the sauce is wayyy to sweet (as is).. Ive made this twice now, and made a few changes which now I feel makes its a 5 star recipe. I suggest using 3/4 cup or LESS of the brown sugar, add crushed red pepper and garlic. I sautted peppers and onions in a frying pan and then added it to the gravy when i added the cornstarch-This is a MUST! My cook time was much less, app 3.5 hours.Thank you for a great recipe
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Golden Sweet Cornbread

Reviewed: Mar. 28, 2012
I made this cornbread excatly as written except i used a glass 8x8 pan. And i had to cook it about 40-45 mins.... Other then that I think the cornbread was very yummy. I like my cornbread VERY sweet and I think i could have added more sugar to be honest. I will def. make this again! Thank Bluegirl!
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Displaying results 1-20 (of 33) reviews
 
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