Shannon Recipe Reviews (Pg. 4) - Allrecipes.com (1514002)

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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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Cinnamon Bread Delight

Reviewed: Feb. 8, 2013
Oh my goodness, WHY AREN'T THERE MORE REVIEWS OF THIS DELICIOUS BREAD?! I've been making this quick bread for the last 3 years and it's a hit everytime. Freezes perfectly too! I generally use 1/2 white and 1/2 brown sugar, up the applesauce to 3/4 c and add more like a tablespoon of cinnamon. Sometimes I toss in some cloves, pumpkin pie spice, nutmeg, etc. if I feel inclined. I generally use the french vanilla pudding as well. I never do the dusting of cinnamon sugar, as my experience by doing that always results in a burnt-tasting crust. This quick bread is a great stand-alone bread, but it's over-the-top great with a drizzle of melted butter, cinnamon and brown sugar just after removing from the oven. As the bread cools, the drizzle will "glaze" the bread. Honestly, this is in my top 5 favorite all-time recipes from AR. Outstanding!
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Dirty Martini

Reviewed: Feb. 8, 2013
The ONLY way that I can truly enjoy this classic is with Ketel One vodka, no vermouth, blue-cheese stuffed olives and extra olive juice. I like mine FILTHY!!
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Crab Salad

Reviewed: Feb. 8, 2013
I had an 8 oz. package of imitation crab meat in the fridge, which is already sweet, so I decreased the sugar to 1/2 tsp and seasoned to taste with the other ingredients, subbing a couple shakes of dried celery flakes. While I like Old Bay, it made my salad a pinkish-orange color, which isn't too appetizing. I'd much rather eat a bright white crab salad! I also added a couple squeezes of lemon and micro-finely chopped white onion, since I prefer it in crab salad. It was edible, but not the best crab salad I've had. To be fair, I did try the remainder this morning, and although the flavors had melded some, it still wasn't really what I was hoping for. Will keep searching for a better crab salad recipe!
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Roasted Cauliflower Soup

Reviewed: Feb. 4, 2013
Following the recipe almost to the letter (which is rare for me), this turned out well, however, I will definitely make changes for next time. In the future, I'll double the recipe, using 2 roasted heads of cauliflower and double the liquids for sure! I used all the seasonings in the recipe, but seasoned to taste rather than using the suggested measurements. The finished texture was reminiscient of cream of wheat, which I like, but I simply would've preferred more liquid to begin with so when I used my immersion blender, it would've been a smoother consistency. Easy adjustments for next time though, because this is strictly a personal preference. DH and DD weren't too impressed, but I was, simply because I've never been a big fan of cauliflower, and this recipe changed my mind. I absolutely LOVED the roasting part....will DEFINITELY roast my cauliflower anytime I need a tasty side dish (couldn't stop nibbling on it off the roasting pan, which I lined with parchment paper for easy cleanup). I'll tweak the recipe next time and see if I can't get it more to my liking, otherwise, it was a good stepping stone for me. Served with the Parmesan Knots from this site, it was a very filling dinner this evening.
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Parmesan Knots

Reviewed: Feb. 4, 2013
These are a good, fairly quick accompaniment to soups, chowders, pasta, etc. Whenever I make these, I use measurements to taste, including the oil, since I only use 1 can of biscuits to make these. I've also subbed out a small amount of melted butter in lieu of oil with success. I omit the oregano (not a fan) in favor of basil and instead of parsley, sometimes I'll use chives. Either way, these are tasty!
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Baked Kale Chips

Reviewed: Feb. 3, 2013
A good introduction to kale in our house. Not super mind-blowing awesome, but definitely delicious and worthy of making again! I gently massaged a few handfuls of baby kale with garlic-infused olive oil and used onion powder and Lawry's to taste. Some chips were chewy and some were crisp, which was a nice contrast. I'd like to play around with spices, but this is a keeper and a good snack for this Super Bowl Sunday!
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Lentil and Sausage Soup

Reviewed: Jan. 30, 2013
Absolutely a fantastic soup! Made it twice before and just getting around to reviewing it since it was dinner tonight. Like many reviewers, I too, used smoked turkey kielbasa (quartered) to save on a few calories. I needed to use up several ingredients in my fridge (organic spinach & carrot shreds, veggie broth and tomato paste), so this recipe allowed me a fridge clean-out tonight! I only had a 14.5oz can petite diced tomatoes, so I used that, along with the juice and a few heaping tablespoons of tomato paste to compensate for the lack of tomatoes. Omitted oregano (not a fan) and doubled up on basil. For the liquid, I used a combo of veggie broth and water (to which I added chicken base to taste). This soup makes a TON, so be prepared for leftovers (bonus!) and the aroma of this simmering soup is intoxicating (and I don't mean that literally, since I added in a couple glugs of a nice Pinot Noir I happened to be enjoying while making this soup). I was baffled, however, by the suggested cooking time. My HUGE pot was done in 40 minutes, lentils perfect. Served with garlic bread, this soup has consistently been a favorite in the fall/winter dinner rotation.
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Sean's Falafel and Cucumber Sauce

Reviewed: Jan. 28, 2013
This satisfied the need for a "meatless Monday" dinner and my craving for falafel lately! Made almost per recipe: I didn't have fresh parsley, so I tossed a couple handfuls of organic baby spinach leaves into my food processor, which worked perfectly! I used 1/2 bread crumbs and 1/2 Panko (the full cup) and baked them according to the top reviewer's suggestions. Next time (oh yes, there will be a next time), I'll reduce the salt and cumin a bit. Due to lack of needed ingredients, I had to sub out light sour cream for the plain Greek yogurt and use dried chives, as I didn't have any fresh (or dried) dill. Added a little minced garlic and some onion powder to the cucumber sauce and it was incredibly tasty! Served with tabouli and fresh diced tomatoes and feta, this was perfectly filling and will definitely remain on the Meatless Monday rotation!
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Super-Delicious Zuppa Toscana

Reviewed: Jan. 24, 2013
Not that another review is needed, but since I've never had the restaurant soup, this was pretty good! We had it two nights ago and just finished leftovers for dinner this evening. I used Johnsonville's 1/2 pork and chicken sausage to save a few calories and omitted the red pepper flakes to make it kid-friendly (DH sprinkled some into his bowl). I formed the sausage into dime-sized balls and browned them along with the chopped onion. I used spinach simply because I didn't have kale on hand, and tossed in some sundried tomatoes I wanted to use up. I subbed half and half for the heavy cream, but would prefer it next time with the heavy cream. I am a garlic fiend and tossed a few cloves I roasted earlier in the evening. Also added a sprinkling of black pepper as it simmered. Topped our bowls with parmesan and ate with side of garlic bread. Definitely a repeat for us!
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Quick and Easy Sauteed Spinach

Reviewed: Jan. 22, 2013
I tossed my baby spinach in garlic-infused olive oil so the leaves would be more evenly coated once in the saute pan. I also splashed in a little seasoned vinegar, garlic powder and a pinch of sea salt. I found 10 minutes was too long for the texture I wanted, so next time, I'll simply heat through (4-5 minutes). I added this spinach, along with some roasted cherry tomatoes, into pesto-tossed angel hair pasta and topped with parmesan cheese. Delish! Will make again with my modifications.
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Good for You Greek Salad

Reviewed: Jan. 16, 2013
What a great, light salad! Since I needed a "substantial" main dish for dinner tonight, I took the following liberties with the recipe, which turned out be amazing! First, I whisked up the dressing: olive oil, lemon juice to taste (a LOT more due to personal preference), a couple tablespoons of rice wine vinegar, some garlic/onion powders, freshly ground sea salt and black pepper, dried minced onion, and Italian seasoning to taste. I let it "marry" for a bit to soften the dried onion. I used an entire bag of butter lettuce mixed with organic baby spinach and mixed in the cucs, tomatoes, thinly diced red onions, feta cheese, and used kalamata olives just in my portion since my DH doesn't care for them. I also diced up some turkey, along with an avocado, as a topping to the salad. Much to my great surprise, the 4 year-old DD LOVED this and even liked sampling the kalamata olives. Awesome salad; one that will be repeated in this house.
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Flavorful Flounder For the Oven

Reviewed: Jan. 15, 2013
4 stars for being easy and fairly quick on a busy weeknight. I only used 3 T butter, but could easily nix it altogether next time and sub out another T of mayo. I used a LOT more lemon juice than called for since I love the citrusy zing it imparts on fish. To the mayo/cheese mixture, I sprinkled in some onion & garlic powders, paprika, some dried parsley and dried chopped onion since I didn't have green. I also liberally sprinkled the same spice mixture over the fish and used sea salt to taste. I didn't want to bother with lining and/or cleaning a baking dish, so I just sprayed Pam in a foil 9x13" pan. DH really liked it; so did I, but it's not the healthiest dinner ever, so it'll be reserved for a "once in a while" meal. Thanks!
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Photo by Shannon

Quinoa and Black Beans

Reviewed: Jan. 14, 2013
Served for our weekly Meatless Monday dinner, this was better than I expected. Quite flavorful for just a few ingredients, plus it was very filling. It was also a hit with my DH, who is a self-professed black bean hater! I used a 5.46 oz bag of pre-washed roasted garlic quinoa (which was actually 3/4 c...score!) I used only 1 can of cumin & chili-spiced black beans, which jazzed up the flavor factor. I still added 1/2 tsp of cumin since I like it. I only used 1/8 tsp cayenne and still, my 4 year-old DD found it too spicy. Sadly, no fresh cilantro tonight, so I had to sub the dried stuff, but it was fine in a pinch. I highly recommend topping your portion with diced (or sliced) avocado....holy delicious! I'm SO looking forward to cold leftovers for lunch tomorrow! This will most definitely remain on the Meatless Monday rotation. Thanks for an excellent, healthy dinner!
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B and L's Strawberry Smoothie

Reviewed: Jan. 13, 2013
Easy and delicious! I use fresh strawberries whenever possible, vanilla soy milk, a little crushed ice, honey-flavored greek yogurt, one tube of strawberry Gogurt (always at my DD's request) and either a squirt of honey/agave or a packet of Splenda.
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Steak Soup

Reviewed: Jan. 12, 2013
Anxious to try this on the advice of a friend, I easily found this soup one of the best I've tried from AR! Echoing many of the reviews, I think it's safe to use as much/little tomato paste as you deem necessary. Since I added a 28 oz can of whole tomatoes (to which I gave a rough chop), I only added 2-3 Tbsp tomato paste since I didn't want to overpower the rest of the soup. I doubled the broth (approximately 9 c total liquid) and used a mix of both beef and chicken bases to taste dissolved in water. I also added about 1/2 c red wine (pinot noir) to the broth while it simmered, as well as a few good sloshes of worchestershire when browning the meat (used top sirloin and glad I did, although I simmered close to an hour to get the desired tenderness I wanted). Omitted the corn and subbed some diced cabbage instead. Needed to use up some sliced button mushrooms, so I sauteed them as I usually do and tossed them in right before serving. Followed recommended spice measurements, but as a garlic lover, I added a couple cloves of sliced garlic to the simmering broth, as well as some garlic powder while the entire soup simmered the final minutes. Smelled delicious and was certainly a welcome dinner on this frigid night. Served with crescent rolls, but next time, a good hunk of crusty bread would be the winning accompaniment for me. Will absolutely make this again!
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Banana Coconut Loaf

Reviewed: Jan. 12, 2013
I was jazzed to try this today, as I had 3 medium-sized very overripe bananas to use up. Meh. Not much banana or coconut flavor. I'd likely try this again with some tweaking though...perhaps using coconut extract or subbing out dark brown sugar instead of the white.
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Zesty Slow Cooker Chicken Barbecue

Reviewed: Jan. 6, 2013
Easy and tasty. I used a pkg of boneless, skinless thighs because that's my preference for taste and shredding ease. My crockpot is a beast, so I had this dinner on the table in less than 3 hours start to finish. I recommend using a packet of Italian dressing to taste instead of the liquid variety. Used Sweet Baby Ray's Hickory & Brown Sugar and added a small, sauteed sweet onion about an hour before done. Served on whole wheat buns toasted with a little butter and garlic powder, a sprinkling of cheddar cheese (some extra raw onion for me), some butter lettuce, and a side of sweet potato fries. This will remain on the rotation...thanks!
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