Shannon Recipe Reviews (Pg. 3) - Allrecipes.com (1514002)

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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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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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Easy Lemon Cookies

Reviewed: Apr. 21, 2013
Wanting a quick and easy cookie today, my little girl and I decided to bake these. Followed the recipe closely, except for upping the extract a tad (would've used fresh lemon, but was out). They baked up into very pretty little cookies (DD helped me make these and she dubbed them "lemon snowball cookies.") However, given the fact that the recipe ingredients call for a boxed cake mix and lemon extract, they tasted just like I thought they would. I love anything lemon and I'd love to try these from scratch at some point, using fresh lemon juice & zest and a homemade dough. I appreciate the simplicity of this recipe though!
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Homemade Wonton Soup

Reviewed: Mar. 30, 2013
Like the recipe submitter, I'm also not one to measure things, so I used my own amounts and added a little ginger, garlic powder and soy sauce to the chicken broth. Since I used chicken base instead of broth (which results in a cloudy broth) it likely wouldn't have mattered had I just went ahead and boiled the wontons in the broth (I boiled the wontons in water per popular review advice). I used slivered cabbage in lieu of bok choy and omitted the shrimp. It was flavorful and I'll definitely be making this again. Next time, I will decrease the sesame oil a bit and add more garlic, but overall, a very "tweakable" recipe, which is just up my alley. However, I did notice this recipe is nearly identical to the Nasoya brand wonton wrappers, so I found myself looking at the AR specifications and also looking at the directions on the Nasoya package. No matter, it's still good. My 4 1/2 DD and I are HUGE fans of this soup. DH....not so much. I will freeze the leftover pork filling and the wontons, but separately so I'll be ready for another batch the next time the craving arises.
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Chicken Marsala

Reviewed: Mar. 21, 2013
Can't believe I've been making this since 2003 and I've never reviewed it! Not that another review is needed, but my family really likes this recipe. I add more mushrooms and HEAVILY season the flour mix and the chicken(we prefer more seasoned foods, what can I say?) Like other reviewers, I finish mine off with a bit of heavy cream and a cornstarch/cold water slurry to thicken up the sauce a bit. Served on a bed of fettucine and any veggie you choose, this recipe is a definite keeper!
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Light and Creamy Brown Sugar and Chocolate Frosting

Reviewed: Mar. 9, 2013
Following the advice of other reviewers, I doubled the recipe to frost a chocolate sheet cake, and was glad I did. Tastewise, it was fine (I'm not a chocolate fan; I made to appease the chocoholic DH) however, the mediocre rating is due to the melt factor. Even whipping my cream into stiff peaks and then adding the brown sugar and cocoa, which I'd mixed together, it didn't have the stability factor I wanted. I also refrigerated it immediately until the cake had completely cooled and it still was very "melty." I didn't want a chocolate buttercream frosting today, but that was more the consistency I was seeking. Next time I need a reliable chocolate frosting, I'll use the "Whipped Cream Cream Cheese Frosting" found on this site and add cocoa powder. Not that this recipe was bad; it just wasn't exactly what I was looking for today. However, I never would've thought of using brown sugar in a frosting, so I appreciated the opportunity to test this out today!
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Whipped Cream Cream Cheese Frosting

Reviewed: Mar. 9, 2013
Delicious without being overly, cloyingly sweet. I've used this recipe quite a few times, mainly for birthday cake frostings. I've tried both white sugar vs. powdered sugar and honestly don't notice a difference. I generally have leftovers, and it keeps nicely in the fridge for a few days - - it also makes a nice fruit dip!
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Cheeseburger Meatloaf

Reviewed: Feb. 17, 2013
For the simple ease of preparation, I halved the cheese and mixed it right into the meat. I always make meatloaf in a lightly greased 9x5 loaf pan as well. Seemed like it'd be too bland for our tastes, so I did add extra seasonings into the meat (garlic & onion powders, steak seasoning, worchestershire sauce and a handful of bacon bits and crushed french fried onions). My oven runs hot, so an hour was a little too long and produced a drier meatloaf than I prefer. Next time, 45 minutes will be sufficient. DH liked it better than my usual meatloaf (Brown Sugar Meatloaf, from AR). I brushed a mixture of ketchup, mustard and bbq sauce on top the last 1/2 hour of baking. Served with mashed potatoes and peas, it was a tasty Sunday night dinner.
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Garlic Spinach

Reviewed: Feb. 13, 2013
Easy and fast. Used minced garlic to taste and even sprinkled a little extra garlic powder as well. Sadly, no fresh lemon on hand, so I used seasoned rice vinegar instead. Sprinkled a little feta at the end and tossed with some roasted red pepper strips. It made a beautiful side dish to the panko-crusted chicken I served tonight.
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Marshmallow Crispie Bars

Reviewed: Feb. 13, 2013
Growing up, my mom ALWAYS used vanilla in her rice krispie treats, so I've always made them that way as well and will teach my daughter to do the same. Quick and easy to whip up, these are always delicious and a good go-to dessert or snack. I just made a pan for my daughter's Valentine's party, added some red food coloring (just enough to tint them pink) and used a heart-shaped cookie cutter to make them into individual hearts. I finished them off by sprinkling them with some red/pink/white edible confetti hearts. I'm going to have to use ALL my willpower NOT to eat these little beauties!
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Hawaiian Smoked Sausage

Reviewed: Feb. 12, 2013
Great recipe for a busy day! Browned turkey sausage then added 1 chopped green pepper, 1 chopped yellow pepper and a chopped sweet onion. I love garlic, so I also added some minced garlic to the mix. Skipped the tomato as I didn't have one on hand, and reduced the preserves to 1/4 cup since I feared it would be too sweet. It wasn't, so next time I'll use the full 1/2 cup (I used the Smucker's apricot spreadable fruit). Also, reduced the ginger down to 1/4 tsp, but would probably do 3/4 - 1 tsp next time. Had to sub teriyaki for soy (didn't have it) and used seasoned rice vinegar. Only used an 8 oz can of pineapple chunks, which was perfect for our preference. Served over steamed jasmine rice, it was better than expected! DH dumped on his usual red pepper flakes, and I couldn't help myself from using some Thai sweet chile sauce on my portion. Using just about any veggie (broccoli, cabbage, carrots, spinach, etc.) would work well with this very adaptable recipe. Even chicken or pork would be a nice sub for the smoked sausage. Definitely enjoyed and will certainly make again!
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Shannon's Oven Pancake

Reviewed: Feb. 8, 2013
When I first attempted this recipe in 2010, it was nearly a disaster. Since then, I've revamped the recipe to suit my taste preferences. I reserve this recipe for a lazy weekend breakfast and serve with fresh fruit on the side. You can EASILY adjust the butter down to 1-2 tablespoons total and still get a perfect oven pancake. If you love a custard-like consistency, give this recipe a whirl.
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Oven Pancakes

Reviewed: Feb. 8, 2013
When I first attempted this recipe in 2010, it was nearly a disaster. Since then, I've revamped the recipe to suit my taste preferences (see custom versions of this recipe). I reserve this recipe for a lazy weekend breakfast and serve with fresh fruit on the side. You can EASILY adjust the butter down to 1-2 tablespoons total and still get a perfect oven pancake. If you love a custard-like consistency, give this recipe a whirl.
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Displaying results 41-60 (of 206) reviews
 
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