shar Recipe Reviews (Pg. 1) - Allrecipes.com (13804577)

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Chewy Peanut Butter Chocolate Chip Cookies

Reviewed: Mar. 25, 2015
Delicious! These cookies are soft and chew and oh-so-good. I used natural, no salt, no sugar peanut butter. And we don't use corn syrup in our home so replaced with honey. Also didn't want giant cookies so used my 2 inch cookie scoop. Ended up making 40 delicious cookies. My comment to people who say they were overcooked, burned etc is to know your oven. I reduced mine to 350 degrees, they turned out perfect.
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Chicken Makhani (Indian Butter Chicken)

Reviewed: Aug. 4, 2012
This was so delicious. I was doing a lot of cooking the day I made this, so to make things a tiny bit easier I purchased a rotisserie chicken, took it off the bone and used that. I wanted it lighter, so used evaporated milk instead of cream, and used ground cashews instead of cornstarch to thicken. This was amazing and we will be having it again soon!
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7 users found this review helpful
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The Perfect Chocolate Chip Cookie

Reviewed: Jul. 2, 2012
Delicious! I stumbled across these when I had a major craving for fresh cookies, but very little butter. I've given it 4 stars because I did modify things a wee bit. I used 1/4 cup melted butter and 3/4 cup canola oil. I eliminated the almond extract because I can't stand the stuff, and increased the vanilla to 1 tbsp instead. I used a combo of white and semi-sweet chocolate chips to use up what I had in the cupboard. I also added 1 cup of rice crispies. Something I've seen before with cookies and they add a bit of extra texture. I used my cookie scoop and baked for about 10 min. If you want a chewy cookie do not leave them in too long, you want them to almost be a bit underdone. These were a huge hit and are sure to be made again.
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Photo by shar

Strawberry Avocado Salad

Reviewed: Jun. 24, 2012
Delicious and versatile. I don't use the sugar, just the honey, and I use lime juice and zest instead of lemon juice. (juice of 1 lime) I also like to add finely chopped cilantro. For the salad I usually use Romain lettuce, and I add all sorts of other veggies as well. (fresh garden peas, peppers, cucumber etc. ) For the crunch, sometimes nuts, sometimes seeds, and sometimes crunchy tortilla strips. Just depends what's on hand. This is delicious and light. Goes very well with bbq chicken or ribs! Yummy!
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4 users found this review helpful
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Baby Back Ribs

Reviewed: Jun. 24, 2012
This is the only way to do baby back ribs! And as this recipe is really just directions for a cooking method, you can experiment with different BBQ sauces till your heart is content. I make my own sauce. I have a large, shallow, rectangular roasting pan and use that. Lay the ribs in, pour the sauce over, cover tightly with foil (do not let any steam escape!). After 2.5 hours I take them out, pour the sauce into a saucepan and reduce, then glaze the ribs and broil for another 10 min. These are hit every time I make them. Way better then on the grill.
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6 users found this review helpful
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Michael's Foccacia Bread

Reviewed: Jun. 24, 2012
So Delicious, Easy, and Fast! With an hour and half to go one night I decided I wanted fresh bread of some sort with dinner. I didn't want to go out, so I did a quick search and found this. From beginning to end really was just a little over an hour. I added a tsp of sugar to the yeast and water to help the yeast out a bit. I added a tsp of dried rosemary right to the dough, to the top I used coarsely ground sea salt, rosemary, oregano, and Parmesan cheese. Ended up making this twice in one week. I can see endless possibilities for the variations on this recipe. Amazing! It is moist and tender and makes a giant loaf.
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2 users found this review helpful

Garlic Parmesan Orzo

Reviewed: Jun. 10, 2012
Great recipe. Cooked the Orzo in Chicken broth, and added an extra 1/4 cup of milk. Didn't have any parsley so I used chives instead to give it that bit of colour. It was delicious!
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3 users found this review helpful

Jay's Signature Pizza Crust

Reviewed: May 21, 2012
This was very good. I used 1/5 tsp of brown sugar and that was all I changed. (just wanted to give the yeast a bit more to feed off). It rose up really nicely. I made 1 large rectangular pizza with it, cooked on stoneware. It was crispy on the outside, and soft in the middle and had really good flavour.
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4 users found this review helpful
Photo by shar

Amish Friendship Bread I

Reviewed: May 13, 2012
Very good recipe. I'm not sure exactly how much starter I used, but I know it was slightly more than a cup after I took out the portions to pass on to friends. I added 1 large box of instant pudding mix to my recipe (NOT the kind that you make on the stove!) And since I only have 1 good loaf pan I made it in m bundt pan. I mixed up 1/4 cup of sugar with 1 tsp of cinnamon and sprinkled that on top. Cook time in the larger pan was about 80 min. Very moist and delicious.
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9 users found this review helpful
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Roast Sticky Chicken-Rotisserie Style

Reviewed: May 13, 2012
This was simply amazing. I made the rub as directed. I actually made a really large batch of it to keep on hand. I only did one chicken, I stuffed it with an onion and garlic, and coated it all over with the rub, then tied it up so the legs and wings were tight. Then I wrapped it tightly in saran and put it in the fridge for 5 hours. Here's where I varied from the recipe, I actually cooked it on the rotisserie. I maintained a heat of 325 on the bbq and cooked it for 2.5 hours. It was perfect, flavourful and juicy. Best Rotisserie chicken ever!
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2 users found this review helpful
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Colleen's Potato Crescent Rolls

Reviewed: May 7, 2012
The rolls are delicious and tender, and boy do they rise nicely. I only used 1/3 cup of sugar (because when I went to the pantry that's all I had - oops!) but it didn't matter. They were fabulous. I let the dough rise for 5 hours before shaping. I made 1 pan of crescents and 1 pan of cinnamon rolls. We had the crescents with dinner tonight and can't wait to try a cinnamon bun a little later for dessert. Easy recipe to follow and simply great results.
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6 users found this review helpful

Chicken Breasts Pierre

Reviewed: May 7, 2012
Wow, this was a great dish. It is so flavourful and the acid from the tomatoes help to keep the chicken very moist and tender. The couple of substitutions I made were simply because of a few things that were missing from my pantry. I used a can of diced tomatoes instead of stewed tomatoes, red wine vinegar instead of white, and 1/4 tsp celery salt instead of celery seed. (reduced the remaining salt) My husband loved it. I served it with a simple whole wheat pasta with sauteed veggies and the extra sauce from the chicken was delicious on the pasta as well. This one is staying in my recipe stash for sure.
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4 users found this review helpful

Lemon-Raspberry Muffins

Reviewed: May 5, 2012
These muffins were great. I don't have lemon extract or buttermilk, so instead I added 1/4 cup lemon juice and 3/4 cup milk. I used half whole wheat flour and cut the sugar back a wee bit (as I always do in baking). I just used a frozen berry mix I had in the freezer. I like my muffins big, so I filled them to the top of the pan and ended up with 12 large muffins. They are moist, light and delicious.
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2 users found this review helpful

Lemon Blueberry Bread

Reviewed: Apr. 29, 2012
One word - Amazing! I only made 2 changes; I added an extra Tbsp of lemon juice because I wanted to ensure it was super lemony, and I omitted the nuts just for personal preference. I used my stoneware loaf pan and had no trouble with it sticking. This loaf is moist and delicious and was exactly what I was hoping for. I'm excited to try other variations using different berries in the future.
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1 user found this review helpful

Cordon Bleu Chicken Rolls

Reviewed: Apr. 16, 2012
Yummy. I didn't have Swiss Cheese, so used Provalone instead. Also didn't have cornflakes, so just used dried bread crumbs and added a bit of Parmesan cheese to them, also added thyme and garlic powder to the crumbs. I'd read other comments about the sauce not having enough flavour, so I added Onion powder, thyme, pepper and garlic powder. The overall result was terrific.
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4 users found this review helpful

Apple Crisp II

Reviewed: Apr. 15, 2012
Delicious. I added blackberries and because they get really juicy when baked, I increased the flour to 2 tbsp. Other than that, I followed the recipe exactly. It was a big hit and I will be making this again without a doubt.
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3 users found this review helpful

Fresh Guacamole

Reviewed: Apr. 8, 2012
This is pretty much the recipe I've used for ages. However, I use 2-3 avocados keeping the rest of the measurements pretty much the same. Except I add some cumin and about 1/4 cup cilantro. We use it for chips, enchiladas, tostadas, everything. (And I just eyeball all the ingredients) Turns out great every time.
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3 users found this review helpful

Dill Dip

Reviewed: Apr. 8, 2012
Pretty great. Used Honey instead of sugar, added a bit of lemon juice and some garlic powder. We used this as a dip for hot wings and it was delicious.
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3 users found this review helpful

Restaurant-Style Buffalo Chicken Wings

Reviewed: Apr. 8, 2012
Extremely delicious. Added about 1 tbsp of Chili powder and a tsp of thyme to the flour mixture. Other than that, didn't change a thing. Also made a delicious dill dip for them. They really are restaurant quality. A keeper for sure.
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5 users found this review helpful

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