Shonna11 Recipe Reviews (Pg. 1) - Allrecipes.com (14332373)

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THE Pasta Salad

Reviewed: Oct. 21, 2013
This is a very good pasta salad. I used macaroni instead of shells. I also used about a tbsp of dill paste that I get in a tube. I love dill and thought it added a nice flavour. The only other addition that I made was to add about one and a half tbsp of lemon juice. I found the dressing was very rich with the mayo and sour cream and needed some acidity. I would make this one again
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Shaved Brussels Sprouts with Bacon and Almonds

Reviewed: Oct. 8, 2013
Hands down, THE best brussel sprouts I've ever eaten!! I made the recipe as directed but used only about 3 lbs of sprouts. After I added the sprouts to the pan and stirred to mix everything up, I added a wee bit of water as the pan was dry. This allowed the sprouts to steam and soften a bit. I'm not a huge brussel sprout fan but these were truly excellent. I loved the red wine vinegar in it...next time I may even increase the amount of vinegar. Even if you think you don't like sprouts, give this one a try.
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Wine and Dijon Marinated Pork Loin

Reviewed: Oct. 2, 2013
W@W! This was reeeeaaallyy good! I only added a pinch of salt instead of the 2 tsp, especially since the recipe calls for bouillion cube which is also salty. The only other deviations I made were to sub sour cream for the yogurt as that's what I had on hand. I also seared the meat on all sides before covering with the marinade and baking. This is so yumalicious!
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Quick Asian Beef Noodle Soup

Reviewed: Oct. 2, 2013
This was an excellent base recipe on which you can make this soup your very own and adjust ingredients to your own taste. I made the following adjustments to my soup. I used ground chicken instead of beef and chicken ramen (broken up). I only used one of the seasoning packets but added a heaping tbsp of chicken bouillion powder. I used grated fresh ginger instead of powdered and I replaced the veggie oil with sesame oil. I doubled the amount of water and added diced mushrooms, celery and carrots along with the bok choy. I always keep chopped veggies in ready to go freezer bags in the freezer. This made making this soup even quicker. This is one that I will make again.
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Slow Cooker Fruit, Nuts, and Spice Oatmeal

Reviewed: Oct. 2, 2013
Wow! Talk about stick to your ribs! This was very tasty. I stuck pretty close to the recipe with the following exceptions: I did not use the pumpkin pie spice (not a fan of it). I subbed half a cup of chopped dates for the pecans. I cooked this on low for 2 and a half hours and then 5 and a half hours on the "keep warm" setting. I did not have any issues with scorching or burning although the oatmeal seemed a tad dry so I added an additional cup of milk at the end which did the trick and made the oatmeal nice and creamy. I've never had steel cut oats before and I really enjoyed them.
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Skillet Chops with Mushroom Gravy

Reviewed: Jul. 5, 2013
This was a good base recipe which I made my own with a few additions. For the breading, I used 1/4 cup parmesan and 1/4 cup bread crumbs. After browning the chops, and before adding the soup to the pan, I sauteed some minced onion and garlic. I then added the soup and milk and a couple of shakes off wooster sauce (worchestershire). It made a LOT of gravy which I didn't mind as I topped it over some boiled potatoes that I had along with the chops. I would make this again for sure.
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Best Ever Split Pea

Reviewed: Feb. 22, 2013
An absolutely delicious soup!! I put everything in a crockpot and cooked it on low all day. I made two small adjustments to the recipe to suit my taste by adding one small ham steak cubed and a generous pinch of hot pepper flakes. I may have used more liquid than called for as well. I put in two large tetra boxes of chicken stock and then filled the slow cooker to about 3/4 full with water. It turned out just right. Because I added the ham cubes, I did not blend the soup but I used a potato masher to smooth it out a bit. I will definately make this again.
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Best Steak Marinade in Existence

Reviewed: Feb. 12, 2013
I halved this recipe and followed the instructions almost exactly as written. My only variations were that I used jarred minced garlic instead of garlic powder and I did not blend the ingredients....I just put them in a large ziplock bag with the steaks. This is a decent marinade. The steaks turned out tender and flavourful but perhaps a wee bit salty. I'd like to try some of the other marinades on this site before going back to this one.
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Curried Cauliflower Soup

Reviewed: Feb. 6, 2013
This soup is awesome! I only deviated from the recipe slightly by adding TWO tbsp of a red thai curry paste and 1 tsp of red pepper flakes (the curry paste I used was not very spicy/hot). I added two ribs of celery, chunked, along with the cauliflower and onion and coated them with olive oil and some salt and pepper before roasting them in the oven. I will definately make this one again...it's healthy, easy and delicious.
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Macaroni and Cheese Bake

Reviewed: Feb. 5, 2013
An excellent base recipe on which to add your own twist. Like some other reviewers, I added 1 can cream of chicken and 1 can cream of mushroom soup along with 1 can of diced tomatoes (drained)and one can of sliced mushrooms (undrained). I used about 1 and a half cups of shredded cheddar that I mixed right into soup mixture. I spiced it up by adding a tsp of dried basil, oregano and hot pepper flakes. I topped it all off with a light dusting of italian bread crumbs, romano cheese and parsley flakes...turned out very yummy!
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