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

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Swedish Meatballs (Svenska Kottbullar)

Reviewed: Nov. 15, 2014
Absolutely delicious! Like many previous reviewers, I too, was skeptical about the spices, but I followed the recipe closely (which is odd for me), and used the optional spices. I deviated slightly by using 1c panko and all lean ground beef (what I had on hand). Instead of all chicken broth, I did use 1/2 beef and chicken base (Better Than Bouillion brand). The meatballs turned out perfectly! The gravy, however, I tweaked a bit by adding the same spices used in the meat mixture (including the brown sugar). I also used a cornstarch slurry to thicken to the consistency I wanted. After removing it from the heat, I briskly whisked in about 1/8c sour cream, tasting as I went. Perfect!! Husband asked me to definitely make again, and I wholeheartedly agree. It will absolutely remain on our fall/winter dinner rotation.
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Slider-Style Mini Burgers

Reviewed: Jan. 6, 2012
Since saving this to my recipe box nearly a year ago, I've made these tasty little beauties quite a few times. Using only 1lb of 93 or 96% lean ground beef, I make these using tips from the submitter herself....slice a package of King's Hawaiian rolls in half lengthwise, and spread the hamburger mixture on the bottom, and replace the "tops" and wrap in foil sprayed with Pam. Place the wrapped packet directly on the oven rack and bake. Perfect every time with no burnt bottoms! Oh-so easy, and yummy little gems, these babies are definitely remaining on my Friday night rotation!
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5 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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Yummy Artichoke Dip

Reviewed: Jan. 1, 2012
I got a very similar recipe back in 2005 from a guy I worked with. He left soon after and by default, I inherited the tradition of making this for work gatherings. The version I have is called "Artichoke Chile Dip" and calls for 1 (14 oz) can of artichoke hearts, 3/4 c mayo, 3/4 c sour cream and no cream cheese. When I came across this recipe, I just knew I had to add the cream cheese! I adjusted the mayo and sour cream amounts so I could add some cream cheese as well. Yummy! I generally use more cheese than called for, and use a parmesan blend. My husband likes to add Tabasco. My favorite dipping vessel is a nice hunk of french bread. Broil the top for the last few minutes to get a nice, golden top. Enjoy!
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4 users found this review helpful
Photo by Shannon

Cheese Ball I

Reviewed: Jan. 1, 2012
Looking for an easy cheese ball recipe as part of my New Year's Day appetizer spread, a quick read of the ingredients told me I'd need to alter this recipe to suit our family's tastes. Here are the liberties I took with my first ever homemade cheese ball: added 1/2 tsp garlic powder plus an entire tsp of minced garlic, onion powder, black pepper, and parsley flakes to taste (didn't have chives, so I subbed a little basil instead), 1 tsp worchestershire, a couple splashes of red wine, and 3/4 c of a parmesan blend cheese. Lined a small bowl with plastic wrap and chilled for a couple hours. Rolled ball into some crushed candied walnuts from Trader Joe's, which was a pleasant contrast to the tangyness of the cheese. Awesome and addicting! Will definitely use this recipe as my base again. Thanks!
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Angela's Awesome Enchiladas

Reviewed: Dec. 31, 2011
After many times making these, I put my own spin on this recipe. I use boneless, skinless thighs cooked and shredded in the crockpot. To the soup mixture, I add a LOT more chili powder, as well as garlic/onion powders, cumin, and even some enchilada sauce as well for additional flavor. I sautee my onion in a little butter, then add garlic, more chili powder and then the green chilies. I then add that to the chicken, and mix it well with the cup of the soup mixture. I don't measure out the cheese for the filling or the top, but just add until it looks like enough....too much cheese isn't a problem! I love this recipe overall, but just tweak slightly to make it easier on the preparation.
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Sweetened Whipped Cream

Reviewed: Dec. 19, 2011
I'm not sure if it gets any easier than this recipe? Perfect every time! I generally add more than a 1/2 tsp vanilla (what can I say? I like vanilla!) and always use a chilled bowl/beaters. I've added regular white sugar instead of powdered; I've added cinnamon, nutmeg & some pumpkin pie spice for a pumpkin cheesecake, and just yesterday, did a chocolate version for a fudge truffle cheesecake. Lovely, easy, and very versatile!
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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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Oven Roasted Potatoes

Reviewed: Dec. 11, 2011
I've been making these potatoes for years as an accompaniment for scrambled eggs. They're a perfect side dish to virtually any main course. My mother-in-law always requests these when she visits. Although any variety of potato will work, I generally use russetts, scrubbed well and diced into bite-sized pieces. I throw the diced potatoes in a big bowl, add desired amount of canola oil, stirring to coat evenly, and simply just season to taste with sea salt, pepper, garlic and onion powders, parsley, and a healthy dose of Montreal low-sodium chicken seasoning (sounds odd, but I truly love the flavor it imparts!). Bake on a parchment-lined baking sheet at 400 degrees for 20-22 minutes, and you'll have yourself some tasty taters!
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4 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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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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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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Alfredo Sauce

Reviewed: Nov. 22, 2011
I came home from work tonight knowing I'd forgotten to leave something out for dinner! The horror! I needed something quick, simple, and good enough for a picky 3 year-old daughter, and this was definitely it. Followed the recipe almost to the letter, except when I melted my butter, I added about 3/4 tsp minced garlic. I had 1 c cream I needed to use up, and this worked perfectly, though I ended up thinning out the finished sauce with 1/4 c milk. I used finely shredded parm as well as the remainder of a bag of the finely shredded Italian blend, and had no issue with it not melting. Threw in a dash of nutmeg, freshly grated black pepper, and a pinch of sea salt and voila! Used the sauce over gnocchi and sausage and threw in some steamed peas for color. Will certainly make this over and over again.
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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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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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Photo by Shannon

Mud and Worms

Reviewed: Oct. 31, 2012
Made for my daughter's Halloween party at her daycare and it went over very well! My daycare provider LOVED this idea and wants to do this each year now! I crushed an entire bag of a store brand sandwich cookie with chocolate filling, which I didn't remove because it really resembled muddy dirt (plus, I liked the consistency it gave). I used individual clear plastic cups, so each of the kids would have their own. I layered the "dirt" first, then a middle layer of pudding, and a final top layer of dirt again. Fun to make and eat, these will continue on as a yearly Halloween tradition!
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6 users found this review helpful

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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Taco Seasoning I

Reviewed: Oct. 8, 2011
As Bill Echols said, "use as little or as much as you want." So, I did precisely that. Increased garlic & onion powders to 1 tsp each, decreased black pepper to 1/2 tsp, substituted 1/4 tsp dried cilantro for the oregano (don't care for it), and kept everything else the same. Wonderful, easy, and darn good! I'll be using this seasoning again!
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Downeast Maine Pumpkin Bread

Reviewed: Oct. 8, 2011
This is it!! My all-time FAVORITE recipe from Allrecipes! I've made this recipe for the last few years and never bothered with a review, but I just have to put in my two cents! My favorite version: the full amount of sugar, but I use half brown/half white sugar, 3/4 c canola oil, 1/2 c unsweetened applesauce, 1-2 tsp vanilla, 2/3 c orange juice (it definitely enhances the pumpkin flavor); I double ALL the spices, with the exception of nutmeg, and even include 1 tsp of pumpkin pie spice (sorry, but I can't apologize for my love of spices in quick breads!). I've made this bread with & without the called-for water, and I honestly can't tell any difference. Using two 9x5 greased loaf pans, I get the best results baking 50-55 minutes. I don't care for a dark brown top, so if it starts browning too much for my liking, tented foil is the key. I never flour or add any cinnamon or sugar to the pans, as my experience doing that has always resulted in a burnt-tasting crust. This bread freezes extremely well. Defrosted a bit, it tastes exactly like a freshly baked loaf. Dense, spicy, and perfectly moist is the quick bread trifecta for me. Laurie, your recipe is the best, and I know it will serve me well for many years to come!
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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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