Shannon Recipe Reviews (Pg. 7) - Allrecipes.com (1514002)

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Trail Mix Cookies

Reviewed: Sep. 22, 2012
Bravo to a healthier alternative cookie, and I'm pleased with how nicely these turned out. Since it's easy to vary what ingredients you've got on hand (or just personal preferences), here's how I tweaked them: 3/4 c brown sugar and a healthy squeeze of two of honey. I added a few tablespoons of peanut butter just because I like it (and wanted a little extra protein since I intend to eat these as a "grab and go" breakfast cookie). I used a whole egg and subbed 1 tsp baking powder instead, desiring a puffier, cake-like cookie. Not measuring, I tossed in some pomegranate craisins, grape nuts, and chocolate chunks (would've used the mini morsels, but I was out). I didn't have pecans, which I'll add toasted next time, nor did I have sunflower seeds, which I adore in anything trail mix-y. Overall, these were a cinch to throw together, baked up exactly how I imagined, and I can't wait to experiment further with these!
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Butterscotch Oatmeal

Reviewed: Sep. 22, 2012
I liked it, but I didn't LOVE it, which I really wanted to. Taste and texture-wise, it wasn't that far off from the way I normally prepare stovetop oatmeal (boiled in milk or vanilla soy milk with brown sugar stirred in at the end of cooking). I was hoping to get a different outcome with the addition of the egg, but the only benefit was some added protein, which provides a hearty, filling breakfast for my 4 year-old DD (who devoured this, by the way). The only differences I made were to add a pinch of salt, 1 tsp of vanilla, reduced the brown sugar to 1/4 c, and I added a 1/2 c more oatmeal, as we prefer a thicker consistency. The proportions were then spot-on for our liking.
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Fierro Chicken

Reviewed: Sep. 16, 2012
This was nothing spectacular, but it wasn't bad either, hence the 3-star rating. I sauteed an onion in a little oil, then added my green chiles. I then melted the cream cheese in the same pan and added the remainder of the ingredients, omitting the mushrooms. I love them, but somehow they didn't seem like they belonged in this dish. I did use a combo of 2% milk and regular half and half, since it's what I had on hand. I seasoned the chicken breasts to taste and then poured the warm sauce over them. I covered with foil and only baked for 20 minutes, since my chicken was the thin-sliced variety. With the warm sauce already poured over the chicken, I didn't want to risk overcooking either. I mixed some white rice into the sauce after the chicken was done and also served a zucchini/squash/onion/tomato stir-fry on the side. Good for busy weeknights, and husband really liked, but not something I'll remember enough to repeat.
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Cucumber Sunomono

Reviewed: Sep. 10, 2012
Husband won't touch cucumbers, which is fine by me, since I can enjoy this tasty little salad all by myself! Generally using English cucs, I always use the garlic-flavored or seasoned rice vinegar and whisk in a couple pinches of dried ginger, a pinch of garlic powder and a quick shake of black pepper. I always omit the sugar, as I prefer the tang of the vinegar. I like to toss in a few paper-thin slivered raw onions. Other variations which compliment this salad include shredded carrots or thinly sliced radishes. Experiment and enjoy!
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Roasted Tomatoes with Garlic

Reviewed: Sep. 5, 2012
Easy peasy! I tossed my tomatoes in a garlic-infused olive oil, added some sea salt, pepper, basil, and onion/garlic powders to taste. My oven runs hot, so I roasted my tomatoes at 400 degrees for about 25 minutes. The last few minutes of roasting, I boiled angel hair pasta, tossed with pesto, and used the tomatoes as a topping. Playing around with spices, you could easily make these to suit a Mexican dish, a Greek dish, a Middle-Eastern dish....
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Connie's Zucchini "Crab" Cakes

Reviewed: Sep. 4, 2012
Absolutely delicious! This was our weekly "Meatless Monday" dinner and it turned out very well. As a tweaker, I did some things differently, as I wanted my zucchini cakes to turn out more like Ruby Tuesday's mini zucchini sliders. I added roughly 1/4 c of diced (jarred) roasted sweet red peppers as well as a handful of feta cheese, breaking up some of the bigger chunks. I was in a hurry and could've done a better job squeezing out my zucchini, as the "batter" was a tad too wet to actually form into patties when I started the first one. Improvising, I added more breadcrumbs, and I also threw in some Panko as well. Perfect! I loved the addition of the Old Bay...they actually tasted like crab cakes to this Midwestern girl! I added my usual garlic/onion powders to taste, some black pepper, and subbed mayo for the melted butter. I fried them in garlic-infused olive oil (used just enough to coat bottom of my skillet.) Served with sweet potato fries and sliced avacado, my husband, and even my 4 year-old daughter, cleaned their plates. Thanks to the extra zucchini from my MIL, I'll be making these little beauties again this week. Next time, I'd like to do the slider version on some sweet rolls with butter lettuce and tomato. *Drool*
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Yellow Squash Casserole

Reviewed: Sep. 2, 2012
Great use of that abundance of summer squash! I had some leftover turkey bacon to use up, so I diced it and sauteed with a medium onion sliced into thin rings. I added the squash, a few splashes of garlic-infused olive oil, pepper, onion/garlic powders, and sauteed a few minutes more. I used a mix of sharp cheddar cheese and an Italian blend. I used Club crackers, however, next time I'll likely use a mix of crushed croutons and Panko. Thinking the casserole would be too "wet" I decreased the milk a bit, but will use called-for amount next time. I also only used 2 T melted butter total, which worked out well. Easy dinner to prep and make on a busy weeknight and both husband and daughter went nuts for it! Thanks for a great idea that provided a very tasty one-dish meal!
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Photo by Shannon

No Bake Bumpy Peanut Butter Nuggets

Reviewed: Sep. 2, 2012
Little peanut buttery bites of heaven! Like others, I subbed honey for the milk powder. I used close to 1 c regular creamy pb, which is already sweet, and added some crushed raisin bran flakes, coconut flakes, and more oats than called for. I just sprinkled cinnamon to taste and rolled them into cute little balls. Admittedly, my version certainly wasn't sugar-free, but they were exactly the no-bake treat my 4 year-old daughter and I were craving after a busy day of building blanket forts! Loved them, and will definitely make again!
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Photo by Shannon

Caprese on a Stick

Reviewed: Aug. 25, 2012
Made these for a bbq tonight and they went over really well. Simple and delicious, not to mention a beautiful presentation! I used the suggestion to reduce the balsamic, which I served on the side so guests could drizzle their own. Next time I'd like to try these with a drizzle of garlic-infused oil and a sprinkling of sea salt. I see myself making a meal of these, a baguette, and a lovely Pinot Noir very soon!
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Simply Lasagna

Reviewed: Aug. 17, 2012
While I'm not a huge lasagna fan, I mainly make it for my lasagna-loving husband. This recipe is pretty good! I browned my 93/7 ground beef (no grease to drain) with s&p, garlic/onion powders, and Italian seasoning. I had a small zucchini to use, so I diced it up and sauteed it along with my onion. Used two entire jars of sauce due to family preference and added extra shredded cheese between the layers. In addition, I spruced up the ricotta mixture by adding a bit of sea salt, pepper, garlic powder, basil, and a pinch of nutmeg. Husband went crazy for it! Easy, straightforward recipe that will be repeated in this house!
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Donut Muffins

Reviewed: Aug. 17, 2012
These were just alright. They're slightly reminiscent of a similar recipe also on AR, French Breakfast Muffins, which I like better. Used only 1/4 tsp nutmeg (a little goes a long way) and added a few shakes of cinnamon right into the batter. Anytime you bake with melted butter as opposed to softened, creamed butter, you'll get a drier, more crumbly outcome, which these muffins delivered. With a rather Bisquick-y texture, these were fine dunked in my morning coffee. My 4 year-old had no complaints, however, these probably won't be a repeat.
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Dawn's Candied Walnuts

Reviewed: Aug. 11, 2012
I certainly don't need a special occasion to make these yummy little gems! Walnuts, pecans, almonds.....they all turn out well. The only thing I do differently is use half brown sugar/half white, and decrease the amount of cinnamon to 3/4 tsp. As they cool, I sprinkle lightly with sea salt. Great in salads, yogurt, ice cream or just by the handful! Fanastic and addictive!
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Becky's Chicken Salad

Reviewed: Aug. 11, 2012
Very adaptable recipe due to taste preferences and ingredients you have on hand. I always use this as my base recipe because I happen to LOVE the addition of the heavy whipped cream. While I've used canned chicken in a pinch (don't add salt), this recipe is far superior with chicken breasts or even thighs IMO. My favorite version is seasoned chicken thighs shredded in the crockpot and cooled, 1/2 c real mayo, a 1/2 c heavy whipped cream, 1/4 c super finely diced onion (I omit celery), a few shakes of garlic/onion powders, and diced apples. If I sub grapes, I use quartered red grapes. I also toss in some candied walnuts or pecans right before serving to preserve their crunch. I make this ahead of time and refrigerate so the flavors have time to meld. Served on bakery croissants with some butter lettuce, a side of sweet potato rounds, and a few slices of melon is my ultimate favorite!
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Coconut Poke Cake

Reviewed: Aug. 9, 2012
Scanning the recipe ingredients a few days ago, I couldn't wait to make this! I wasn't expecting the cream of coconut to be so sweet, so I thought about omitting the sweetened condensed milk, but against my better judgement, I mixed it with the cream of coconut and added a tsp of vanilla, just because. I really wanted love this, but it was simply too sweet. I didn't hate it though, and I will make this again with some major tweaks. It wasn't really as coconutty as I expected, so I'd probably use coconut pudding to "poke" into the holes next time. I used Cool Whip, but it only added to the sweetness factor, so next time, I'll make homemade whipped cream and add a few sliced strawberries, as I think they would complement the coconut flavors nicely.
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Tomato-Cream Sauce for Pasta

Reviewed: Aug. 9, 2012
After making this many times now, I pretty much have this recipe memorized. I generally use the fire-roasted canned tomatoes and add spices to taste, such as omitting the oregano and adding garlic. Like many reviewers, I've subbed half & half for the heavy cream with success. Sometimes I use the immersion blender; sometimes I want a chunkier sauce. This compliments virtually any pasta, although my favorite use for this sauce is for my stuffed bell peppers, which happens to be dinner tonight. Overall, this sauce is fast, simple, and delicious....a winning trifecta!
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Kielbasa and Potato Bake

Reviewed: Jul. 29, 2012
A quick scan of the ingredients told me that this was going to be far too soupy for what I wanted. Since I wanted more of a creamy casserole than a soup, it was necessary for me to make a few changes. I omitted the milk entirely and used cream of onion soup mixed with 8 oz sour cream. I added some garlic/onion powders, pepper, paprika, a few shakes of dried parsley, as well as a handful each of shredded cheddar and an Italian blend. I cut my potatoes a bit bigger than diced and parboiled for 10 minutes. I browned my lowfat smoked turkey sausage, which I sliced into halves, in a bit of canola oil, then removed from the pan and sauteed a small onion in the drippings. I combined the parboiled potatoes, turkey sausage, onions, and the soup/sour cream mixture in a 9x13 baking dish (don't own a 7x11 dish). I added some additional shredded cheddar atop the casserole and baked for 25 minutes at 350. The last 2 minutes, I set the oven to broil and scattered a few French fried onions. I let the casserole sit for 10 minutes after removing it from the oven and the end result was delicious! Will definitely make again using this recipe as my inspiration!
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No Bake Peanut Butter Pie

Reviewed: Jul. 29, 2012
As hot as its been for most of the US this summer, no-bake dessert options are ideal, and this one delivered a winning outcome. Only making one pie, I used the Nutter Butter crust idea along with reduced fat cream cheese, the entire 16oz container of light whipped topping, 1 1/4 c peanut butter, 1 Tbsp vanilla, as well as 1/8 c heavy cream (out of milk) to assist in the mixing process. I mixed everything together with a mixer rather than folding in certain ingredients, which rendered a perfect consistency. Popped the finished product in the freezer for 30 minutes to let it set up a bit more, and it was awesome! Perfectly peanut buttery and smooth as silk! Next time I make this treat, I would double the Nutter Butter crust (just personal preference), throw it in a 10" springform pan and drizzle the top with dessert fudge and additional Nutter Butter cookies, as well as some crushed up Snickers. Outstanding!
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Mint Chocolate Chip Cookies

Reviewed: Jul. 14, 2012
Mint ANYTHING gets my vote, and these tasty cookies were no exception! Craving these since saving them to my recipe box a long time ago, I finally made them today. I thought I had an extra bag of the mint chips in the freezer, but I didn't. *Sigh* However, I upped the peppermint extract to nearly a tsp to compensate. Also, only 6 measly drops of food coloring? I think not! I added drops to my liking. I decreased the amount of the chocolate chunks to 3/4 c (don't like a lot of "stuff" in my cookies). Next time, I would omit the chunks altogether and use all mint chips instead. Perfectly chewy on the inside, and slightly crispy on the outside is exactly the texture I love in cookies, and I didn't mind using the mix at all. Quick, easy and yummy always wins in my book! Delish!
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Fluffy French Toast

Reviewed: Jul. 12, 2012
Needed a quick dinner for my daughter and me tonight, and since I was craving french toast, this fit the bill. I mixed my dry ingredients (flour, sugar, salt, and cinnamon) into the wet ones (milk, eggs, and vanilla) and whisked away. I added a tad more vanilla, a splash of almond extract, as I like the taste, and used 2 T sugar. All I had on hand was wheat bread, which worked great, but I'd love to try it with Texas toast next!
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Perfect Pulled Pork

Reviewed: Jul. 8, 2012
Delicious!! I used a 4.5lb pork shoulder, seasoned with our family's spice preferences: bit of sea salt, pepper, and onion & garlic powders. I dissolved 1 tsp of chicken base, as well as 1 tsp of beef base in the 1 cup of water (I couldn't imagine using just plain water). Cooked on high for an hour, then low for 4.5 hours, and it was fall-apart tender.....practically shredded itself! Before adding the bbq sauce about 30 minutes before we were ready to eat (used Sweet Baby Ray's Hickory & Brown Sugar), I saved some plain pork for my 4 year-old, who practically inhaled this, even though she's suffering through a summer cold. Served on corn-dusted kaiser rolls, along with coleslaw, this was the quintessential summer meal. Looking forward to leftovers!
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