Shannon Recipe Reviews (Pg. 2) - Allrecipes.com (1514002)

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Broiler S'mores

Reviewed: Aug. 14, 2013
Who wouldn't like these?! Perfectly quick and easy, these were gobbled up as a special after-school treat for my daughter's first day of kindergarten. She loved helping me make them too!
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Roasted Green Beans

Reviewed: Aug. 11, 2013
Always looking for fresh veggies to roast, I came upon this simple recipe and couldn't believe I hadn't ever thought of roasting green beans! I had about 3/4 lb fresh beans and just eyeballed the measurements. Used canola oil in lieu of olive as a personal preference and also added both garlic and onion powders to taste. Served with another AR recipe, (Chicken French - Rochester, NY Style), my 5 year-old couldn't get enough of these green beans! Definitely a frequent repeat in our house!
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Chicken French - Rochester, NY Style

Reviewed: Aug. 11, 2013
As a Midwesterner transplanted in Colorado for the last 13 years, I'd never even heard of Chicken French. I saw a recent review, scanned the recipe ingredients, and was immediately intrigued. I followed the recipe fairly closely, only deviating slightly by doing the dredge of flour/egg/flour and pan-frying the chicken just once. I also added both onion and garlic powders into the flour. After making the sauce, I simply spooned a bit over each piece before serving so I could preserve the slightly crunchy coating of the chicken. My only preference for next time is to slightly reduce the lemon juice (I used freshly squeezed). DH and 5 year-old DD ate this up. Served with roasted green beans (also an AR recipe) and wild rice, this was a deliciously filling Sunday dinner. Thanks for sharing this regional favorite.
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Fruited Curry Chicken Salad

Reviewed: Jul. 29, 2013
Absolutely delicious! I generally make this as a scaled down treat for myself, as neither DH nor DD like curry. I look forward to roasting a chicken just for leftovers for this recipe! My favorite version is real mayo to taste, finely diced onion, craisins, and candied pecans. I generally add a tad more curry since I love it. I'm usually in such a hurry to whip this up, that I rarely take the time to dice apples or grapes, and although I love them both, I don't miss them in this chicken salad. I can never wait for this deliciousness to sit in the fridge so it gets eaten as soon as it's made! If you want to look fancy-schmancy for brunch or lunch guests, this is the recipe! Decadent and delicious, serve this on your favorite bread, bun, cracker, etc., and enjoy!
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Tasty Lentil Tacos

Reviewed: Jul. 23, 2013
With the exception of having older lentils which required more cooking time, this turned out extremely well! I, too, used homemade taco seasoning and veggie broth for our Meatless Monday dinner. Since I was serving this to our 5 year-old DD, I used an organic mild salsa from Muir Glen to taste. Meat-loving hubby enjoyed this too, and we both thought the lentils would also make a yummy filling for bean quesadillas as well. Used soft taco shells (personal preference), quesadilla queso (what I had on hand), shredded lettuce, guacamole (and a little extra hot salsa for me & the hubby), these were delicious, nutritious, and a cinch to get on the table. Will 100% make again and will happily recommend to others!
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Sopapilla Cheesecake Pie

Reviewed: Jul. 17, 2013
Even though this recipe has been in my recipe box forever, I made this on a whim tonight. As an avid review reader, I didn't have time to read many, so I made it pretty much as directed (odd for me). After reading more reviews, I absolutely agree that it needs the 3rd package of cream cheese (I added cinnamon to mine since I love it) and the topping can be reduced as well. I made my topping with 1/4 cup butter and half white and brown sugars, which I'd do again. I thought the honey would make this TOO sweet, so I cut the squares and added the honey to each individual piece. It was perfect! Will definitely make this again and again with a few minor tweaks.
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Maple-Pecan Chicken

Reviewed: Jul. 14, 2013
This recipe was on the back of the Progresso box of panko, and I've made this recipe about 20 times since stumbling across this now. Intrigued by maple syrup/mayo mixture (wait, what?!), I quickly found that this duo was a winning combo for not only my family, but also dinner company as well. Use thin-sliced breasts and season them to your own tastes or add the seasoning to the panko crumbs. Pulse the pecans a few times in a food processor so they aren't too big (they'll burn easier otherwise). Sometimes I cheat and use the honey-roasted pecans meant for salads with excellent results. Don't let the maple syrup/mayo combo stop you from trying this recipe. I typically serve with wild rice and a butter lettuce or mixed greens salad (that way I can sprinkle the remainder of the honey-roasted pecans over my salad!) This makes a lovely weeknight dinner or even a quick company-worthy meal.
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Albondigas

Reviewed: Jul. 12, 2013
Simple, healthy, and tasty! I followed the base of the recipe, but added considerable seasoning to appease family tastes. My version: 1 lb. lean ground beef seasoned with a little sea salt, pepper, onion/garlic powders, cilantro, ancho chili pepper, and cumin. Only used 1/4 c bread crumbs and 1/4 c milk and let the meat "rest" while I chopped and prepped the veggies. Omitted the salsa, but tripled the liquid, using a mix of both beef and chicken bases (that was GOOD!) I also seasoned the broth with the same spices used for the meat to impart extra flavor. While the veggies were boiling, I shaped the meatballs. Didn't need to simmer as long as recipe stated. Served with tortilla chips and sliced avocadoes, this was good! This will be a regular fall/winter rotation for sure.
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Cabbage Rolls II

Reviewed: Jul. 8, 2013
Wanting to try this for awhile now, it left my family underwhelmed. I was let down by the sauce, and that's the main reason I wanted to try this recipe! I doubled it per popular suggestion and still found myself doctoring it up with more brown sugar and worcestershire, as well as onion/garlic powders. I used a can of Campbell's Tomato Bisque soup for the base and laid all 12 rolls over that in a 9x13 baking dish. Used savoy cabbage without any issues, used the 90-second rice in a bag, cooled. Used 1/2 lean hamburger and 1/2 Italian sausage, well-seasoned, and only 1/8 cup milk. Baked covered tightly with foil at 350 for 1 hour 15 minutes. This dish has so much potential, so I'll definitely do this over with some major tweaking. I appreciate the basic idea of this dish and will use it as a springboard to cater to my family's tastes.
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Daddy K's Milk Boiled Corn on the Cob

Reviewed: Jul. 4, 2013
I didn't know people even made corn on the cob any other way than this growing up! My grandma always made her corn this way (and my family are farmers from Nebraska; we definitely know corn!) Omit the butter in the pot and slather some on at the table instead. Yes, grilled corn is definitely good, but I will always prefer this method because it produces that "crispy" bite each time.
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Cucumber Crunch Salad

Reviewed: Jul. 4, 2013
I halved this, as DH won't touch a cucumber to save his life! (Good, more for me). I can't imagine why this recipe would call for water, so like most reviewers, I omitted it. I thinly sliced one English cucumber and had to sub a Vidalia onion for the red (didn't measure; just slivered what looked right to me) and used 1/2 tsp white sugar. I'm standing over the kitchen sink "taste-testing" this, but I can only imagine how good it'll be in another day (if it even lasts that long!) One of my favorite summer sides; this one will be made frequently!
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Mouse's Macaroni and Cheese

Reviewed: Jul. 4, 2013
Making this for my DH and DD, who love mac-n-cheese, I was really hoping for a better outcome. Had to sub rotini for elbow macaroni since I was out. Simply not a fan of processed cheese, I have another recipe which doesn't call for any, so I'll stick with that. DH and DD liked it, and I appreciated trying a recipe that was fast and easy, but I can't say it was really "loved."
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Photo by Shannon

Skillet Strawberry Pancake

Reviewed: Jul. 4, 2013
Not having a cast-iron or ovenproof skillet, I melted 2T butter in my glass 8x8 Pyrex dish in the oven while mixing the ingredients. Followed nearly to the letter, only adding a few sprinkles of cinnamon to the batter as well as a drop of almond extract (in addition to the vanilla). After removing the dish with the melted butter, I sprinkled in some brown sugar and added the batter. I sprinkled some extra cinnamon and sugar to the top and it was perfectly puffed after 25 minutes (my oven runs hot, so I baked at 400). Make sure you let it rest for 5-10 minutes so it sets up well. The full cup of strawberries was a little much for our preference, so I'll simply use fewer next time. If you rinse and slice your strawberries immediately before adding to the batter, make sure they are completely dry, otherwise you'll have extra liquid floating on top. Love the puffy edges and the custardy texture. Served with homemade whipped cream and a dusting of powdered sugar. Delicious!
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Watermelon Cooler Slushy

Reviewed: Jun. 24, 2013
Been making this refreshing summer slush for the last 3 years now, and I can't believe I haven't ever reviewed it! Like most reviewers, I use frozen watermelon cubes, which make for the perfect slushy consistency. Always omitting the salt, I prefer using limeade concentrate and a scant bit of sugar to taste, as well as a little water to help it blend smoothly. My 5 year-old DD requested this tonight after a busy night of riding her bike, and I was happy to oblige! This also makes for a great adult frozen concoction too!
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Spanakopita (Greek Spinach Pie)

Reviewed: Jun. 18, 2013
I served this as our "Meatless Monday" dinner last night. Not well-received by DH or DD, however, I will definitely make it again in a smaller proportion for myself! I used a 9x13 Pyrex dish, well oiled. I used 8 sheets of phyllo brushed with melted butter, then layered the filling, which were ingredients I had available: 2 sautéed Vidalia onions in 2T butter, some minced garlic, onion powder, black pepper and a pinch of nutmeg. I used an entire 15oz container of ricotta, 6oz of feta as well as a couple small handfuls of shredded parmesan. As I mixed the feta/ricotta/egg mixture, I kept in mind the "it was bland and tasteless" comments, so I also generously seasoned the cheese mixture with garlic/onion powders, black pepper, nutmeg and chives. I had to omit the parsley and green onion, which I didn't have. I used a tub of baby spinach (stems removed and coarsely chopped) and didn't wilt the spinach at all since it would wilt in the mixture while baking. Topped with 8 more phyllo sheets sprayed with butter-flavored Pam (I was in a hurry at this point). Baked for 35 minutes and it was perfect! I'll scale it down into an 8x8 dish next time for myself. Reheated a couple squares today for lunch and it was still delicious!
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Scrambled Eggs Done Right

Reviewed: Jun. 15, 2013
Nothing special. I couldn't tell there was any mayo in there at all. They taste exactly like my regular scrambled eggs, which I scramble right in the pan with a spray of Pam and Lawry's seasoned salt.
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Grilled Salmon I

Reviewed: Jun. 14, 2013
Not that another review is needed, but here's my two cents (and if I don't write down what I did, my family will be mad!) I used all the specified ingredients, sans lemon pepper (sorry, not a fan). I whisked in the juice of half a lemon, a good dose of Penzey's minced garlic and freeze dried shallots, garlic/onion powders, jarred minced garlic (yes, I'm a garlic fanatic!) a couple tablespoons of Thai sweet red chili sauce, a sprinkling a red pepper flakes, a spritz of ground ginger and some freeze-dried chives. Yes, this is more ingredients than the original recipe....who cares, it was perfect for our family and I see this marinade as a regular Friday night rotation this summer. Pierced the salmon fillets using a fork and then seasoned them using fresh lemon juice, sea salt, pepper, and garlic/onion powders. Marinated for about 4 1/2 hours. Grilled using a foil-lined grill basket for easy cleanup for 7 minutes skin-side down first, then 7 minutes flesh-side up. Perfection!!!! My 5 year-old DD wanted more salmon rather than a chocolate gelato for dessert! Served with a grilled veggie medley (zucchini/squash/Vidalia onions and yellow & red cherry tomatoes) and steamed jasmine rice. Not many dinners get a "5 stars across the board" rating, but this one.....oh yeah, baby.
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Cinnamon, Spice and Everything Nice Cookies

Reviewed: Jun. 14, 2013
These weren't "to die for" cookies as I'd hoped, however, they were still good. I added about 3 tablespoons of cinnamon before I got the cinnamon-y taste I was looking for, and eliminated the nutmeg in lieu of a couple shakes of cloves and pumpkin pie spice I wanted to use up. I used butter instead of shortening and used half baking soda/half baking powder as I didn't want a flat, greasy cookie. Dough was easy to work with and roll out. My 5 year-old DD helped me roll them in cinnamon sugar. They baked up into cute little cookies.
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Summer Chicken Burgers

Reviewed: Jun. 9, 2013
Just about any way you choose to prepare these, they are delicious summer fare! The way I generally make these is to marinate my thin-sliced chicken breasts in a garlic vinaigrette and season them to taste. Lightly toasted onion buns thrown on the grill are fabulous! On the other side of the grill, I grill the onions (either Vidalia or Maui sweet) which have been tossed in a bit of canola oil and a sprinkling of sea salt and pepper in a foil packet. Sometimes I make the avocado spread, sometimes I use thinly-sliced avocado. I love mine with a little butter lettuce as well. Use whatever kind of cheese you like; it's all delicious! I generally serve with a side of sweet potato fries or a fresh bean or pasta salad. Bon Appetit!
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Alyson's Broccoli Salad

Reviewed: Jun. 8, 2013
I had two smaller crowns of broccoli, so I halved the ingredients and blanched the broccoli (as I always do when making broccoli salads). It was still too liquid-y for my tastes, but that can be remedied on the next batch. Subbed rice wine vinegar for the white wine vinegar and used pomegranate craisins, real bacon pieces, and unsalted sunflower seeds. I let it marinate for a couple hours in the fridge and practically made this my dinner tonight. Will attempt again by altering the dressing measurements.
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