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

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Focaccia Bread

Reviewed: May 29, 2011
Delicious! I made very few changes to this recipe. I used Extra Virgin Olive Oil in place of the vegetable oil in the recipe. I only used 1/2 tsp garlic powder and I didn't have any basil. I used my stoneware pizza stone to cook it on. Before putting it in the oven I poked it with my fingers to make little dents and then drizzled the olive oil on top instead of brushing it on. I also sprinkled on 1/2 tsp oregano and thyme, and come coarse sea salt. Topped with the fresh grated parmesan cheese. I omitted the mozzarella. This recipe does turn out flatter than most, but is moist and delicious. We dipped it in balsamic vinegar and olive oil. This was a fast, easy recipe and I'm sure this will become one that I make often. I can see so many potential varieties in it.
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1 user found this review helpful

Pastry Cream

Reviewed: May 29, 2011
Yummy. Used this recipe as a filling for my fresh berry tart. I did make a few changes: I used 4 egg yolks instead of using 2 egg yolks and a whole egg. I omitted the butter, and I wanted a lot of vanilla flavour so used 2 teaspoons vanilla extract. I did not have any problems with lumps, but I used a whisk and whisked it the entire time it was on the stove. This recipe would be delicious in Boston Cream Pie, Cream puffs, or any kind of fruit tart.
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7 users found this review helpful

White Chocolate Fruit Tart

Reviewed: May 29, 2011
The only part of this recipe I used was the crust, but it was delicious. The crust has a shortbread taste and texture. I pressed it into my tart pan with a removable bottom and it popped out easily. I filled the tart shell with pastry cream and then topped it with fresh blueberries and raspberries. It was amazing and is sure to be a summer favourite.
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1 user found this review helpful

Blueberry Coffee Cake I

Reviewed: May 29, 2011
Yum, Yum, Yum. I did make a few changes, however. I used a 9 inch springform pan instead of a bundt pan. I used about an extra 1/4 cup of milk as I feel the batter is just too thick otherwise. I used frozen blueberries both times I've made this and it works just fine. I sprinkled half the struessel mix on the blueberries before topping with the second half of the batter and then the rest of the struessel mix. I didn't use the confectioners' sugar at all. We served this slightly warm with vanilla ice cream. Made a delicious dessert.
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3 users found this review helpful

Banana Split Bread

Reviewed: Jul. 10, 2011
Really good, very moist. I used 1/2 cup white sugar and 1/2 cup brown sugar instead of the 1 cup white sugar. And since my family doesn't really like nuts in baked goods I eliminated the pecans. At and hour and 15 min it still felt a little under done, but I took it out anyway. The result was a soft, moist, delicious banana bread. Will make again.
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3 users found this review helpful

Roasted Vegetable Lasagna

Reviewed: Jul. 10, 2011
Wow, was this ever good! Even my carnivorous husband loved it! I made a few small modifications, but not many. I used extra mushrooms and about 1 and a half pounds eggplant. I only had 1 red pepper in the fridge so used orange pepper as well. I used about half cup finely chopped basil and Used about 8 cloves of garlic finely minced. I sprinkled some of the garlic on the mushrooms when I roasted them and the rest I sprinkled on each layer with the basil. I also made my own sauce as I don't like using the store bought ones. Next time I will add spinach as well. And like another writer said, I think this would work with just about any veggie that you wanted. Very good. A definite one to make again!
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8 users found this review helpful

Naan

Reviewed: Sep. 18, 2011
Delicious! Only 1 minor change. I could tell after the first one that it would be too greasy if I buttered each one. So I ended up buttering the pan about every 3rd one. The result was perfect, bubbly, chewy naan.
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2 users found this review helpful
Photo by shar

Easy Decadent Truffles

Reviewed: Dec. 6, 2011
I have been making these at Christmas time for the past 3 years. In the coming weekend I will be making them again for this year. This is the easiest recipe for Truffles. They are so delicious. I had to triple the batch last year, and will again this year. I divide the mix and add make several flavours: mint, Bailey's, Coffee (using very finely ground coffee beans), orange, plain, cherry, amaretto, and whatever else I can think of. After rolling I dip each one into dipping chocolate to get a nice coating on the outside and decorate each flavour differently. These are a huge hit and people don't usually believe that they were homemade. Simply wonderful.
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15 users found this review helpful

To Die For Blueberry Muffins

Reviewed: Feb. 5, 2012
These muffins are fantastic. Wanted something quick and delicious to make for company this morning and this did it. Very few changes were made: Used 1/2 cup white flour and 1 cup whole wheat, instead of all white. Used only 1/2 cup sugar. Didn't have any blueberries, so used a blackberries and cranberries. These muffins were light and full of flavour. Only got 6 so made another batch for a full 12. Didn't need all the topping, though. Will be making these again and experimenting with different berries. A keeper for sure.
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4 users found this review helpful

Easy Meatloaf

Reviewed: Apr. 7, 2012
Sorry, but this had no flavour at all. It was mushy, bland, and the sauce was way too sweet. (I even added garlic and extra spices) I will not be making this again.
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4 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

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

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

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

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

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

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

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
Photo by shar

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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5 users found this review helpful
Photo by shar

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

Displaying results 1-20 (of 28) reviews
 
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