Shannon Recipe Reviews (Pg. 1) - Allrecipes.com (1514002)

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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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103 users found this review helpful
Photo by Shannon

Cheesy Chicken

Reviewed: Apr. 5, 2010
For a few basic staple ingredients, this was pretty darn good comfort food! Like most reviewers, I used two cans of condensed soup as well (celery & chicken). I spruced up the soup mixture by adding a generous amount of garlic/onion powders, an eyeballed amount of pepper and paprika, 1/2 c shredded cheddar cheese, 1/4 c shredded parmesan cheese and a 1/2 c french fried onions. Before I added the french fried onions, I spread a very thin layer of the soup mixture on the bottom of the baking dish before placing the chicken breasts over it. Finally, I covered with foil and baked 45 minutes (I used the thin-cut breasts). The last two minutes, I uncovered and topped with a few more french fried onions and broiled to get a nice crunchy top. Delish! Served with some frozen corn and garlic mashed potatoes. Husband already asked me to make this again, so it's a keeper for that reason alone. Endless possibilities on this recipe with cheeses, toppings, and veggies...love recipes like this! Thanks for the submission.--------UPDATE 1/14/12......made this again tonight, this time using 1 can cheddar cheese soup & 1 can cream of chicken. Even better!!!!!!
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35 users found this review helpful

Cocktail Meatballs IV

Reviewed: Jan. 1, 2012
I first tried these at a co-worker's Christmas party about 10 years ago. I cringed when she said the sauce was just grape jelly and chili sauce! Huh? How can these two ingredients taste so good together? I've been making them ever since, but like most reviewers, I also use frozen meatballs in the crockpot and always heat the jelly and chili sauce first in a small saucepan to avoid jelly globs. I add a few splashes of worchestershire, 3/4 tsp ground mustard, garlic/onion powders to taste, and even a little minced garlic. After thoroughly heated, I pour the sauce over the meatballs, stir well to evenly coat, and keep the crockpot on low for a few hours. I made these today as part of our annual New Year's Day appetizer spread, and my husband, picky 3 1/2 year-old daughter, and I were gobbling these up like there was no tomorrow! Fantastically easy, delicious and always a crowd-pleaser, I will be making these for years to come. This sauce also pairs well with 'Lil Smokies too!
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11 users found this review helpful
Photo by Shannon

Jenn's Chicken Parmesano Supreme

Reviewed: May 16, 2011
Absolutely delicious! The first time I made this exactly as written, and it was great. Having made this many, many times now, I can tell you this recipe is just as impressive for company as it is for a weekday dinner. Since this recipe is a staple in our rotation, I don't measure out any of the ingredients anymore...just eyeball everything. I generally add some garlic/onion powders the breadcrumbs, and sometimes even add a healthy dose of Italian seasoning as well. I've used panko as well with success. I use more sauce and cheese than indicated due to family preferences. I always use Caesar dressing (a good dose!) right atop the chicken, and then lay a slice of provolone cheese over that. I finish it off with additional sauce, mozzarella and parmesan cheese and a sprinkling of basil, which makes for the most tender, juicy chicken ever! This is a contender for my favorite recipe from AR to date. Pure cheesy, saucy deliciousness!
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11 users found this review helpful
Photo by Shannon

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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10 users found this review helpful

White Chocolate Orange Cookies

Reviewed: Feb. 4, 2012
If the cookie dough is any indication of how the finished product will turn out, I immediately knew these were going to be fantastic! Perfection in a cookie! I'm picky about the texture of cookies, and these delivered exactly what I was looking for. Some subtle changes I took with the recipe: added 1/2 tsp baking powder, 1/4 tsp baking soda, as I prefer a puffier, cake-like cookie. I added 3/4 tsp vanilla and more than a tablespoon of the grated orange zest. I added fewer chips than called for due to personal preference. Not too sweet, chewy on the outside, soft in the middle.... absolutely delicious. 3 1/2 year-old daughter (who helped me make these), and the hubby, could barely wait for these to cool before diving in! Next time, I will double, or even triple the recipe, as these cookies are impossible to resist. Thank you VERY much, Jennifer!
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10 users found this review helpful

Stuffed Green Peppers I

Reviewed: Jun. 20, 2012
After 3-4 times preparing this recipe, I always use this one as a base, taking quite a few liberties, due to time constraints and family preferences. I parboil the peppers for 10 minutes. After slicing the tops off the peppers, I chop the remnants and sautee them along with my onions. I then brown 93/7 hamburger meat with our family's favorite spices (I also add considerably more than 1 tsp of worchestershire too!). I throw in a mixture of 1/2 cheddar and 1/2 mozzarella (or Italian blend or whatever else I have on hand) and mix that right into the warm meat mixture. I also cheat and use the 90-second Uncle Ben's Wild Rice pouch and mix that right into the hamburger/cheese mixture as well. I like a bit more structure and flavor to my sauce, so I use the Tomato Cream Sauce for Pasta, found on this site too. I then add a couple ladles of the sauce to the hamburger and blend well. It makes the hamburger/rice mixture just the perfect consistency to spoon into the peppers. Then, I pour the remaining sauce over the assembled peppers, add more cheese to the pepper tops and bake for 20 minutes (parboiling the peppers a bit longer will shorten your baking time). Easy peasy...not to mention wonderfully delicious! This is a great recipe to add your flair to since you can sub out different colored peppers, use ground turkey instead of hamburger meat, play around with sauces, etc. Thanks for the submission....I'll use this recipe as my base over and over again.
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9 users found this review helpful

Tater Tot Casserole II

Reviewed: Nov. 20, 2011
The ultimate in comfort food! This dish brings me back to my childhood...even my college sorority cook made this. This version is definitely better. After finding this recipe and making this many, many times now, I make the following changes: brown a pound of 93/7 hamburger, seasoned with garlic powder, pepper, and half an onion; no grease to drain! I brown an entire bag of crispy crowns instead of regular tots. I layer the hamburger meat over the crispy crowns, then spread the soup mixture, which incorporates the top reviewer's suggestion to add more sharp cheddar than called for, some French fried onions, and I also season the mixture with additional spices to my liking (garlic & onion powders, a little paprika and pepper). I also use the Roasted Garlic Cream of Mushroom soup and the entire 16 oz container of sour cream. It's thick and creamy and using the back of a spoon, it spreads easier than you think. So what if the hamburger is mixed in? Top that with some additional cheese and bake 35-40 minutes at 350. 1-2 minutes before it's done, I sprinkle a few more French fried onions on the top and turn the oven to broil. After taking it out, let it sit for 10 minutes. Perfection! Now, if only my husband would let me add some green beans to the mix....
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9 users found this review helpful

Chocolate Mint Milkshake

Reviewed: Jul. 17, 2010
Yummy, yummy! I've made this several times now, and its always a treat. My husband and 2 year-old love it too, although my husband would prefer I used chocolate ice cream. I use fat-free vanilla frozen yogurt to save a few calories and it works perfectly (and it's generally what I have on hand). I use a few drops of peppermint extract, but a little extract goes a long way! Overall, a very creamy, refreshing milkshake!
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9 users found this review helpful

Grilled Salmon II

Reviewed: Jun. 22, 2003
Loved the marinade! I drizzled it over some white rice for some extra flavor and used shrimp instead of salmon and it turned out great. Next time I make this I will add more brown sugar and less balsamic vinegar, but I will use this as my "stock" marinade from now on. Can't wait to try this on chicken now!
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9 users found this review helpful

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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8 users found this review helpful

Easy Sausage Pizza by Johnsonville®

Reviewed: Oct. 20, 2012
Using the Quick and Easy Pizza crust recipe on AR, which only takes 8-10 minutes in my oven, I knew immediately I'd need to brown the sausage first before adding it to the pizza. I used Johnsonville's half pork/half chicken sausage to save a few calories and it was wonderful! Honestly, I didn't measure out any of the ingredients, but rather, topped according to amount/taste preference. My 4 year-old DD's half only had sausage and cheese, but the adult half contained green peppers and white onion, which sauteed briefly with the sausage; pepperoni, and thinly sliced mushrooms, which I also barely sauteed with our favorite seasonings. Husband came home from a guys' night out and quickly demolished a couple pieces. He even polished off the remaining cold slices for breakfast this morning, and he's already requested this AGAIN for dinner tonight!
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8 users found this review helpful

Hamburger Steak with Onions and Gravy

Reviewed: Jan. 16, 2012
Just like the good old-fashioned comfort food you remember from childhood! I've made this recipe many times now, as it's a family favorite (and will be dinner tonight too). I agree 100% with the suggestion to double, or even triple the gravy so you get enough to smother your mashed potatoes (and your veggie of choice). I add a little extra worchestershire in place of sherry, which I generally don't have on hand. I use a combo of chicken/beef broth, thus eliminating the extra seasoned salt. I'm also more generous with the garlic/onion powders. I thinly slice two small onions, which seems to be the perfect amount for us. Try as I might, I can never get 8 patties, so I always make 6. Served with mashed potatoes and corn, this is easily one of my favorite AR recipes. Easy, yummy, and quick...the perfect combo!
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8 users found this review helpful

French Breakfast Muffins

Reviewed: Dec. 4, 2011
I have no idea what's French about these muffins, but they were pretty good. Like most reviewers, I also agreed the texture of these was a little "Bisquick-y" (crumbly), however, that's generally what happens when you use melted butter, rather than creaming it. No worries, I expected this texture and it was fine. I cut the nutmeg down to 1/8 tsp, and was glad I did. A little nutmeg goes a long way! I added a 1/2 tsp of vanilla and a few extra shakes of cinnamon to the batter (which reminded me of cookie dough consistency), so I added a little extra milk for ease in getting into the muffin pan. I used a mini muffin pan and got 22 minis. For the topping, I melted 4 T butter in a saucepan, dipped the tops right into there and then rolled the tops into the cinnamon-sugar mixture, which honestly, I just eyeballed until it looked right to me. Not too sweet (for me...my husband thought they were). I found them a good accompaniment to my morning coffee. I'll make these again!
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8 users found this review helpful

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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7 users found this review helpful

Orange Glorious I

Reviewed: Dec. 10, 2011
Having made this smoothie so many times over the last couple years, I've found our favorite version: fill the blender about a quarter full of crushed ice, add a 1/2 c OJ (omit water), the OJ conentrate, 1/4 c sugar (or Splenda) a couple scoops of fat-free frozen yogurt, 1 tsp vanilla and 3 T malted milk powder (I'm convinced this is the ingredient needed to make this taste like a real Orange Julius!) I make these every summer (and whenever the craving arises), and these are always sooooo good!
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7 users found this review helpful

Chocolate Chia Seed Pudding

Reviewed: Mar. 21, 2014
Absolutely delicious! I used a combo of unsweetened almond milk/organic 2%, whisked the honey into the milk as well as splashed in a little vanilla. Easy to throw together! As chia seed lovers, DD and I gobbled this up after dinner tonight. I'll definitely double or triple this nifty little treat for next time a little dessert craving arises!
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6 users found this review helpful

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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6 users found this review helpful
Photo by Shannon

Pasta Bake

Reviewed: Feb. 1, 2012
While browning my ground beef and onions, I seasoned the mixture to my family's liking (s & p, garlic/onion powders, and basil). I also added 1/2 the jar of spaghetti sauce, mushrooms, and then mixed the cheese right in (I used more mozzarella than called for and also added a handful of parmesan for good measure). I did this while my pasta was boiling (I used rigatoni as it was all I had, but virtually any type of pasta will work). After I drained the pasta, I threw the pasta back in the pot and mixed with the hamburger mixture. Since the pasta and hamburger mixture were still piping hot, I knew I wouldn't need the 20 minute cooking time. I tossed some additional cheese on top, as well as a sprinkling of basil and baked for only 10 minutes. The last two minutes, I set the oven to broil to get the cheese nice and golden brown. I let it sit for a few minutes, and it was a hit with the hubby and 3 1/2 year-old daughter. Served with a green salad and garlic bread, and it makes a quick and tasty weeknight meal!
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6 users found this review helpful

Catherine's Spicy Chicken Soup

Reviewed: Dec. 17, 2011
I've been making a version of this for years, adding strips of roasted chilies and pinto beans. I was a little skeptical of the tomato soup, but glad I tried it, as I liked the addition. I love recipes that hold up well to variations based on individual preferences. Used boneless, skinless thighs cooked and shredded in the crockpot and added all other ingredients directly in there and simmered until we were ready to eat. My husband, 3 year-old daughter, and I are all sick with colds, and we found this a perfectly delicious twist on the old standby chicken soup.
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6 users found this review helpful

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