Shana Recipe Reviews (Pg. 1) - Allrecipes.com (13492383)

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Breakfast Cookies

Reviewed: Jul. 31, 2013
I made these and took them into work. I'm really glad I doubled the recipe as they were *very* popular! People kept stopping by to try the bacon cookies and then came back for seconds. :) You'd think that the bacon would overwhelm everything, yet you can still taste all the different flavors (raisins, corn flakes) and it's not overwhelming. Well balanced and yummy!
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1 user found this review helpful

Ratatouille Bake

Reviewed: Aug. 22, 2010
This is excellent! I made this the first time because I had an obscene amount of eggplant and zucchini from my CSA box. I've since made it several more times. This is an perfect recipe for the end of summer vegetable bounty. I added extra zucchini, garlic and eggplant; mixed in a summer squash with the zucchini; used 3 fresh tomatoes instead of canned; used 8 oz of shredded cheese (about 1 cup); and used fresh ravioli (never frozen). Because the ravioli was fresh, I didn't cook it before putting it in the casserole dish. The liquid from the sauce cooked it just fine. I had some vegetarian friends over for dinner the first time I made this, one of whom hates eggplant, and they both loved it. :)
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8 users found this review helpful

Buttermilk Pound Cake II

Reviewed: May 28, 2012
Excellent and moist. Followed the suggestions of several reviewers and used 2 teaspoons of vanilla and the zest and juice of one lemon instead of the lemon extract. The lemon really brightened the flavor. Almost overflowed my bundt pan (a standard sized pan) it rose so much during baking. But ended up light in texture. Definitely keeping this recipe. Served it with strawberries macerated with sugar, a bit of lemon juice, and mint. Delicious!
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2 users found this review helpful

Un-Slimy Okra

Reviewed: Dec. 26, 2011
Yum! Nice and light and crunchy.
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3 users found this review helpful

Turkey Veggie Meatloaf Cups

Reviewed: Aug. 28, 2011
Will definitely be making this again. Grated the zucchini and onion since I don't have a food processor. Also omitted the bell pepper. Next time I will add a touch of seasoned salt and maybe some garlic. But still delicious as is!
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8 users found this review helpful

Spicy Bloody Mary Mix

Reviewed: Apr. 8, 2012
Excellent spice. Exactly what I was hoping for. I did use low-sodium vegetable juice instead of just tomato. And I omitted the beef consomme (vegetarian version).
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10 users found this review helpful

Butternut Squash Soup II

Reviewed: Dec. 6, 2010
I *love* this soup. I do make a couple of changes: *I use vegetable broth so it's vegetarian and olive oil in place of the butter. *I use one sweet potato and one white potato. *I also add 2 Tablespoons of Old Bay seasoning to give it a kick (use less for less kick). *I also blend it with my stick blender so it retains some texture. DELICIOUS!! Especially with some whole grain bread. :)
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3 users found this review helpful

Spicy Sweet Potato and Coconut Soup

Reviewed: Nov. 14, 2009
This was *fantastic*!! I will definitely be making this again. Next time I'll try adding some extra firm tofu. I peeled and chopped the potatoes before roasting to get some nice color and roasted flavor. I tossed them in a very small amount of vegetable oil to prevent sticking/burning. I also grated the ginger as I didn't want to bite into a chunk of ginger. I didn't need the whole teaspoon of salt, I only added about 1/2 teaspoon and it was plenty. And like the other reviewers, I don't think it needs the sesame oil. But the freshness of the cilantro was a nice finish.
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1 user found this review helpful

Baked Slow Cooker Chicken

Reviewed: Oct. 10, 2010
Super easy. I used a bed of large chunks of carrots, celery and onion instead of the foil and stuffed the cavity with a few pieces of each too. No paprika, just salted and peppered the bird inside and out. And I added about 1/2 to 1 cup of liquid (water) in the bottom at the start (my cooker has hot spots). It completely fell apart when I was taking it out of the slow cooker and is tender and moist and delicious! And bonus, I strained the liquid after pulling out the large chunks of veggies and bones and have some delicious ultra-concentrated chicken broth!
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7 users found this review helpful

Sausage Barley Soup

Reviewed: Nov. 21, 2009
This is a wonderfully hearty stew-like soup. Like several of the reviewers, I doubled the carrot, and increased the barley to 1/3 cup. Because my sausage was highly seasoned, I chose to only add salt and pepper to the soup rather than more Italian seasoning. I've also made this using fresh kale and it was fantastic!
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1 user found this review helpful

Citrus Wild Blueberry Sauce

Reviewed: Sep. 2, 2012
Super easy. Used fresh blueberries, and added some candied ginger. Omitted cinnamon. Delicious over buttermilk pound cake!
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3 users found this review helpful

Blueberry Corn Muffins

Reviewed: Apr. 3, 2011
These turned out delicious! I used frozen blueberries that I had frozen last fall. They were moist and crumbly all at the same time.
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4 users found this review helpful

Colcannon

Reviewed: Feb. 6, 2011
Excellent. Definitely need to try it with kale next time.
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4 users found this review helpful

Mushroom Lentil Barley Stew

Reviewed: Oct. 29, 2010
Very hearty and filling. :) Good flavor. I used 1/2 the amount of black pepper, and might even cut it down a bit more. The summer savory I used ended up leaving bits of woody stems behind. I also used a fresh onion and couldn't find the dried shitake, so I used all fresh mushrooms (a combination of white button and portabellas). Definitely a keeper.
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6 users found this review helpful

Refreshing Watermelon Salad

Reviewed: Aug. 22, 2010
Good! I really did like the flavors. I used mint rather than cilantro and I'm really glad I did, although definitely watch how much mint as it can overwhelm the salad. I also used a sweet onion.
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7 users found this review helpful

Potato and Bean Enchiladas

Reviewed: Aug. 22, 2010
Pretty good, but could use a bit more of a kick. Made it as a casserole (layered tortillas and potato/bean filling). I also added 2 aruba peppers to the tomatillo sauce, and blended it using my stick blender (best appliance ever!). Could use extra cheese. Also might try adding some jalapeno to the sauce to make it spicier.
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4 users found this review helpful

Pork and Cabbage Soup

Reviewed: Dec. 20, 2009
Good. Used chicken broth because that's what I had. I also found it didn't need any salt. I added a few small turnips in place of one of the potatoes.
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1 user found this review helpful

Spicy Albondigas

Reviewed: Jan. 25, 2010
I made this with ground pork as that's what I had. I also used brown rice, which worked just fine. I also think I'll make smaller meatballs next time, so they're more bite sized. I garnished it with fresh avocado and served it with some nice crusty bread. It was delicious and I'll definitely make it again! I'm looking forward to trying it with fresh chilies (instead of canned) when they're available at my farmers market.
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2 users found this review helpful

Cheesy Apple and Oat Meatloaf

Reviewed: Nov. 14, 2009
This was nice and dense and made a fantastic leftover cold meatloaf sandwich. I did want more apple flavor. And the cheese was a bit salty/overpowering. Next time I'll try upping the apple a bit, and reducing the cheese.
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9 users found this review helpful

Healing Cabbage Soup

Reviewed: Dec. 26, 2011
Good. Easy. Garlicky and spicy. I used crushed tomatoes since I had no stewed tomatoes. I also used low-sodium chicken broth instead of water and bouillon to cut down on the salt.
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6 users found this review helpful

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