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Pistachio Crusted Rack of Lamb

Reviewed: Apr. 15, 2014
I think this is one of the first recipes I've made off of this site that I followed exactly, and it was perfect! The timing is perfect for a medium rare. I made this for 4 men and one of them is a chef and everyone loved it! Thank you!
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Chef John's Crab Cakes

Reviewed: Apr. 3, 2014
These were SO good! I like things spicy, so I made everything as is except I took a yellow chili pepper, minced and sautéed it in a little olive oil, cooled it, and tossed it into the mixture. I could have eaten 10 of these! I got rave reviews from my guests as well. I found that to reheat, take a little bit of butter (mixed with cayenne pepper if you like the heat), drizzle on top, and stick it in the toaster oven. Thank you for this recipe a hundred times over!! Edit: I forgot to mention about the cakes falling apart while cooking. It was my first time making something like this, so it took a little bit of experimenting. I found that if I used one spatula to stop the crab cake from moving, I could easily slide another spatula underneath the cake. I then kind of pressed the two spatulas together to flip the cake and nestle it back into the oil. After a couple of tries, the cakes came out perfect. No mess! No falling apart!
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Shepherd's Pie

Reviewed: Mar. 20, 2014
Loved it! I doubled the recipe in order to feed 4 adults. I also made a few changes: 1) I used one can of cream of mushroom and one can of cream of chicken. 2) I added salt, cayenne pepper, and garlic powder to the mixture. 3) I used fresh baby carrots instead of frozen, chopped, and then boiled the carrots and peas for a few minutes just to soften them up. 4) I used the herb and butter flavor of mashed potatoes, and then I sprinkled on some shredded sharp cheddar cheese before baking. (Next time I might use a little more potatoes- it didn't QUITE cover the two pies. But still... Amazing! Thanks for this easy recipe!
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English Trifle

Reviewed: Mar. 20, 2014
Really good! I followed suggestions of others and added sherry to the bottom of my individual dessert glasses- NOT good! I get that it's traditional, but no one liked it. The rest of the dessert was amazing and really quick to make. I did leave out the bananas just because I didn't have any on hand, but it didn't seem to make a difference. Next time I make it, no booze. :)
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1 user found this review helpful

Broccoli Rice Casserole

Reviewed: Mar. 13, 2014
I made this last night with a couple of changes. First, I did what another reviewer had said- I cut the cheese into blocks and melted it with the cans of soup in a baking dish. I also used sharp cheddar and pepper jack cheese. I added a can of cheddar cheese soup to the cream of chicken and cream of mushroom mixture. I sautéed the onions, added the broccoli for a few minutes. I didn't have instant rice, so I boiled the rice I had for about 3 minutes in salt water. After the cheese and soup was melted, I added everything else and baked at 350 for about 30 minutes. I got great feedback! Thanks for this easy recipe.
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5 users found this review helpful

Stuffed Filet Mignon Bites

Reviewed: Mar. 13, 2014
I thought they were just ok, my guests loved them! The only thing is I don't have a grill- I live in a tight complex that doesn't allow it. I threw them in the oven at 450 until the bacon was done. Otherwise I made it as is. Turned out good! I think next time I may try microwaving the bacon about half-way first since I like my steak a little rare. Thanks for this recipe, I'll be using it again!
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Seared Ahi Tuna Steaks

Reviewed: Mar. 13, 2014
This was nothing special. I had the same issue a lot of others had in that the peppercorns wouldn't pop- they just burnt. I had to open all of my windows and doors. Funny thing is, when I tossed them into the sink they landed in a bowl of cold water and then popped... I made a couple of dipping sauces for this tuna that really saved it. A hollandaise sauce and a soy sauce/brown sugar mixture. Both got rave reviews. While I'll be making this recipe again, I definitely wont be using peppercorns and I'll always make sure to have a sauce.
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Jalapeno Poppers of Champions

Reviewed: Mar. 10, 2014
I've been making this recipe for years now. Every time I do it a little differently- sometimes I'll cook up some shrimp and scallops, dice it, and throw it into the cream cheese. There have never been any left overs in the dozens of times I've made this recipe.
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Butternut Squash Soup

Reviewed: Mar. 10, 2014
This soup was delicious!! I used frozen precooked squash because I didn't have time to roast the squash myself, but it still turned out amazing. I also threw in some pine nuts and dried cranberries right before serving to add a color pop and a little bit of a mix into the flavor. Got great reviews from my guests. Will be making this again!
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Artichoke Stuffed Mushrooms

Reviewed: Mar. 10, 2014
I made this for some friends and got GREAT reviews. I used about half of the amount of cheese that the recipe calls for just to make it a little bit "healthier." One guy said that he doesn't like mushrooms but he kept going back for more. Side note: I had quite a bit of the stuffing left over after stuffing all of the caps. I just threw the stuffing in a small baking dish and served it with crackers the next day as a snack. Worked great!
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Broccoli with Garlic Butter and Cashews

Reviewed: Mar. 10, 2014
This sauce was AMAZING! I made the it as is in the recipe, and then adjusted according to taste as it was simmering. I think I just made it a little sweeter than it had called for by adding some extra brown sugar. Great reviews from everyone. Will be making it again!
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Hasselback Potatoes

Reviewed: Mar. 10, 2014
These potatoes were great! Made it for two men and myself and they were crispy on the outside, fluffy on the inside. I left the skin on for personal preference. I used Italian breadcrumbs, red chili powder, and paprika on top of the potatoes to give them a little bit of a kick. I did mean to flip them mid-bake but I forgot. The bottoms of the potatoes turned out fine. Thanks for this recipe!
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Chicken Cordon Bleu II

Reviewed: Mar. 10, 2014
I personally thought the chicken was a little bit dry, but the two men I made it for loved it. I made the recipe exactly as is, making sure to wrap the ham around the Swiss cheese to ensure that the cheese didn't melt out. The execution was very easy. The sauce was absolutely amazing.
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1 user found this review helpful

Slow-Cooker Barbecue Ribs

Reviewed: Mar. 7, 2014
I don't know why, but the slow cooker method did NOT work for me here. I set it in the morning before work for 6 hours on low, and my slow cooker automatically goes to "warm" until the food is ready to serve. This has worked for many other dishes, but when I got home after 9 hours, the sauce was burnt and the ribs were tough. Worst part was, I had guests over so I had to sprint to the grocery store to start over! I ended up boiling the second set of ribs for an hour in salted water and then baking them at 350 in the sauce first covered in foil for half an hour and then uncovered for another half an hour. The second round were fall-off-the-bone delicious. Also on the sauce- I followed others' suggestions and used 2 cups of BBQ sauce, 1 cup of sweet chili sauce, a generous "squirt" of Sriracha, vinegar, salt, pepper, and oregano. The sauce came out absolutely amazing. Hope this helps anyone who has a long work schedule.
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7 users found this review helpful

Day Before Mashed Potatoes

Reviewed: Mar. 7, 2014
I made these a couple nights ago and they turned out great! I followed others' suggestions and used Onion & Chive cream cheese instead of regular. I didn't leave them overnight- I just popped it straight into the oven after mixing and they were still great. Leftovers the next day were good too. I just put them in a microwavable dish and covered them with a damp paper towel for a couple of minutes. Thank you for this recipe!
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1 user found this review helpful

World's Best Lasagna

Reviewed: Mar. 7, 2014
This IS the world's best lasagna, and it was incredibly easy to make. The only change I made was that I used fresh basil leaves instead of dried. I made it for a house full of men and got rave reviews. Will be using this recipe again!
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Blender Hollandaise Sauce

Reviewed: Feb. 20, 2009
I made the mistake of not having the butter hot enough the first time, and it was a little runny. The second time was perfect though! The butter just has to be bubbling hot!
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Easy Broccoli Quiche

Reviewed: Feb. 20, 2009
It did make two quiches. Really good!!
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Zuppa Toscana

Reviewed: Feb. 20, 2009
The only reason I didn't give this 5 stars was because I've cooked this two ways. One, as written, and two, with Italian sausage instead of smoked. The Italian sausage made it WAY better. But other than that, great recipe.
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Cookie Balls

Reviewed: Feb. 20, 2009
These were GREAT!!! they taste like little bits of chocolate cheesecake! Will definitely make again.
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