Shannon Recipe Reviews (Pg. 1) - Allrecipes.com (13497787)

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Shannon

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Roasted Garlic Cauliflower

Reviewed: Oct. 27, 2013
You've got to LOVE garlic, but we do so this is a really great and SIMPLE way to make cauliflower!
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Unbelievable Chicken

Reviewed: Sep. 4, 2013
OMG! This was absolutely wonderful! Marinated overnight. Used only lemon juice and deli style mustard. Chicken steaks on a grill, no more than 6-7 minutes per side. Rest. Slice on bias! Oh! So Good!!
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Fresh Rhubarb Pie

Reviewed: Apr. 15, 2013
Absolutely fabulous! Not bitter at all! I had about 5 1/2 c. of rhubarb so I up the sugar to 1 2/3 c. All else remained the same!
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Chicken In Basil Cream

Reviewed: Mar. 13, 2013
Super Good!! I floured with basil, garlic salt, flour and egg. Added mushrooms and sun dried tomato to the sauce. Served with egg noodles! Absolutely fabulous!!!
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Pasta with Asparagus

Reviewed: Mar. 11, 2013
Absolutely fantastic!! I sauteed the asparagus and mushrooms together in 2T butter then added 1/2 c. chicken broth and reduced by half. Tossed with Thin Spaghetti and Viola!! Awesome dinner! Served with a garlic bread stick twist and fresh green beans.
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Sour Cream Pork Chops

Reviewed: Feb. 8, 2012
Pork Chops were VERY tender! I did not make the sauce. Simply put in crock pot with onions and broth. I will not flour next time. Will just simply sear.
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Blueberry Blintz Souffle

Reviewed: Jan. 19, 2012
Bland and not pretty.
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Cha Cha's White Chicken Chili

Reviewed: Jan. 19, 2012
We did not care for this at all.
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Chocolate Bourbon Pecan Pie

Reviewed: Jan. 19, 2012
I didn't add the chocolate.
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Lemon Cream Cheese Frosting

Reviewed: Jan. 19, 2012
Taste was excellent, but mine was runny. Not firm to hold up on a cupcake. Recipe needs meringue powder to help with structure.
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Lemon Cake

Reviewed: Jan. 19, 2012
Very dense, spongy texture. I didn't care for it, but those who I made them for REALLY enjoyed them!
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Sassy Chicken Enchilada Dip

Reviewed: Jan. 19, 2012
Makes a lot!!
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Sweet, Sticky and Spicy Chicken

Reviewed: Jan. 12, 2012
This was fabulous! I dredged chicken tenders in flour and pan seared in olive oil, only for crispiness on the outside, not to cook entirely. Then I placed the tenders in my crock pot. Mixed all sauce ingredients in glass bowl, subbing in ground ginger and 1 shake of crushed red pepper for the fresh ginger and hot sauce, and poured over tenders. I cooked on low all day while I was at work. When I returned home the aroma was to die for!! I served over rice with steamed broccoli. The chicken tender, the sauce thick enough. Oh! Simply delicious. I did not double sauce and didn't think I needed to.
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Marinated Pork Roast

Reviewed: Jan. 11, 2012
I placed the marinade with my pork roast in the slow cooker. Turned out great!
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Rempel Family Meatloaf

Reviewed: Oct. 25, 2010
This was really wonderful! Really great flavor and moist. I used 1 lb ground beef and about 1.4 lbs ground pork. I always make meatloaf with pork and beef. I just think it makes for a tastier and moister meatloaf. I added about 1/8 c. more of crushed crackers just so I could use up the package. Also, I used a Mexican mix of shredded cheese, as that is what I had on hand & I added about a cup total. All other ingredients I followed to the tee! I separated mine into 2 loaves. Froze one and cooked one at 350 for about 20 mins. I combined 2 T brown sugar with a 1/3 c ketchup and spread this on top of the meatloaf and returned it to the oven for another 10 minutes. Be warned that ground meats need to reach an internal temp of 165, not 160 as the recipe states.
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Lasagna Alfredo Roll Ups

Reviewed: Mar. 3, 2010
Very good, but not so great re-heated. Re-heating tends to dry things out and the roll-ups do not stay moist and saucy. To the spinach, green onion mix I added a couple cloves of garlic and Italian seasonings. I did not drain the spinach, just cooked it in the saute to have the water evaporate. I laid 10 lasagna noodles on kitchen towels and then blotted tops with additional towels to absorb all liquid. I added mozzarella cheese to spread instead of topping with it. I spread mix on noodles and rolled up to make a total of 10 roll-ups. I made homemade Quick and Easy Alfredo Sauce (AR) that I used on the bottom of the dish and also to cover the roll-ups. Each roll-up I then dolloped with a bottled vodka tomato sauce. Refrigerated until 30 minutes prior to cooking. Covered with aluminum foil and baked at 375 for about 40 minutes. Presentation w / restaurant quality! I wish I'd have taken a photo! Family thought dish was excellent, but my 18 month old wouldn't touch it!
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Quick and Easy Alfredo Sauce

Reviewed: Mar. 3, 2010
It is a bit different than traditional Alfredo sauce...definitely has a slight cream cheesy taste, but wonderfully creamy. I do not think it any easier than making a traditional roux Alfredo. I did add a t. minced garlic to the butter (I used real butter), used 1 1/3 c 2% milk, a little less than 1/2 a container of Parmesan cheese (all I had) and S/P. All these changes were based on the review written by Reg927. I did also add pumpkin spice because at that very moment I realized we were out of nutmeg!! I used this Alfredo with the Lasagna Alfredo Roll-Ups (AR). My family thought the entire dish was wonderful! Though, my 18 month old didn't have anything to do with the dish. The whisk is a must! Do have patience and just when you think the sauce is looking meek, grainy, separating and not coming together nicely...whala! It'll all come together and be perfect! Keep over medium heat. Don't rush it!
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Ricotta Cheese Pancakes

Reviewed: Mar. 3, 2010
These were really a nice surprise. I couldn't imagine how different they might taste than regular pancakes, but I was pleasantly surprised! And, my 18 month old LOVED them! I doubled recipe and used 4 t. regular white sugar and 2 eggs. Doubling the recipe really allows you to serve 2 people. The recipe as written serves 1. I omitted blueberries (didn't have them) but added vanilla and lemon juice. I used my measuring cup I was pouring the batter onto the griddle with to smooth the batter into a thinner pancake. This allows the center of the pancake to cook before becoming too browned on the outside. We dusted ours with powdered sugar and ate 'em up!
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Chicken Puffs

Reviewed: Mar. 3, 2010
I REALLY like cream cheese, but honestly these were so cream cheesy they were hard to ingest in my opinion, maybe because they're so rich. I made these for dinner, but they really might be better appetizer-sized and served on a buffet. I used 2 chicken breasts (in retrospect 3 maybe would have cut down on the definitive cream cheese taste) and 2 cans crescent rolls. I caramelized a whole sweet onion and used an 8 oz. garlic and herb cream cheese spread. I combined all ingredients in my stand mixer and let set in fridge for 30 minutes before placing about 1/2 c on each of 6 rectangles and folding into a ball. I brushed with a whole egg and let stand in fridge until I cooked them later that night. No one in the family cared for these. I still have some in the freezer and I don't think I'll be making, again.
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Cream of Spinach Soup

Reviewed: Mar. 3, 2010
This was fabulous!! I used a 10 oz. bag of fresh spinach that I roughly chopped into small spoon size cuts. I used 2 c 2% milk and 1 c heavy cream, fresh sauteed onion (nearly caramelized) and garlic in olive oil, cayenne, nutmeg, thyme, S/P & Parmesan cheese. I did not puree. This made an absolutely WONDERFUL soup that both I and my 18 month old enjoyed! She gobbled it up...spinach pieces and all!
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