ShannonS Recipe Reviews (Pg. 2) - Allrecipes.com (1586312)

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ShannonS

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Glazed Corned Beef

Reviewed: Mar. 17, 2006
Wow! This is INCREDIBLE!! I trimmed the fat from the beef and rinsed it well then put it in a pot and boiled it for about three hours (I actually used 2 briskets, 1 -3lb and 1 -2lb, I used one seasoning packet for both.) After it boiled I followed the recipe for baking it with the apricot spread. It came out really tender, after it was sliced, we didn't even need a knife to cut it. The sauce was great! It was sweet but not overpowering. Very, Very Good!!
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4 users found this review helpful

Beef Pot Roast

Reviewed: Feb. 18, 2006
Great recipe! I used about a 3 1/2 lb Boneless Chuck Roast and I cut away the largest parts of fat. I seared the meat as directed and added 2 cups of beef broth (I use the powdered bouillon, so I used 2 packets to make the 2 cups of broth) and put it in the oven for the first 30 minutes. When I turned down the temp, I added the seasoning and veggies. I used 1 onion, about 2 teaspoons chopped garlic, 1 green bell pepper, 1 whole bunch of celery, baby carrots, red potatoes and 1 packet Onion Mushroom Soup Mix. I seasoned the meat with pepper, Tony Chachere's Seasoning, Worchestershire and a shaking of red pepper flakes. I didn't use the bay leaves. I just covered the Dutch Oven with foil and let it go for the next 1 1/2 hour. It was FABULOUS!!! I can't wait to eat it tomorrow!
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52 users found this review helpful

Coquito

Reviewed: Dec. 24, 2005
YUMMY! I used 8 egg yolks, 7 cans evaporated milk, 4 cans cream of coconut, 4 cans sweetened condensed milk, no water, 2+ cups Captain Morgan's Parrot Bay Rum (it's Puerto Rican coconut rum...adds a little more coconut flavor to the cream de coco), 1 tsp cloves, 2 tsp cinnamon and 4 tsp vanilla. I didn't use a double boiler, just a large stock pot and warmed it slowly while stirring it almost constantly and using a candy thermometer to see when it got to 160 degrees. Then I just blended the eggnog in 4 batches, so I added the cloves, cinnamon, vanilla and rum in the measurements stated on the recipe, which would add up to the measurements I gave at the beginning of the review. I ended up with about a gallon and a half, there was a little more but I had to use that for a couple of taste tests!! This is the first time I have made eggnog and I chose this because my boyfriend is Puerto Rican. He can't wait to get home from work to try it and I can't wait to serve it tomorrow night at our family's Christmas dinner! This is DEFINITELY a keeper! THANK YOU, BRANDY!! ... *Update* ...The next morning after it had cooled in the fridge, it was pretty thick. We tasted it and decided to add more rum (we like drinks strong). We just added a little at a time until it was the right consistency. It was a HUGE hit at Christmas dinner! Even people who don't normally drink eggnog loved it! 12/24/08- Update again. I made this yesterday for Christmas tomorrow and it's incredible! I didn'
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336 users found this review helpful

Texas BBQ Chicken

Reviewed: Sep. 5, 2005
Very good recipe. I spiced it up a bit with some red pepper flakes and added some bottled BBQ sauce (just have to cook it down more but it gets nice and thick). I also substituted Tony Chachere's Cajun Seasoning for the salt. I served it over brown rice with some steamed veggies on the side and my boyfriend loved it! He even said how good the chicken and rice would be on a flour tortilla with some cheese.
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6 users found this review helpful

Keligun Chicken

Reviewed: Aug. 22, 2005
Great recipe! I used boneless chicken breasts, added powdered ginger and red pepper flakes to the marinade. Let it marinate about 4 hours and cooked it on my George Foreman grill. I also omitted the green onions since I'm not a big fan of them. I cooked the marinade down and topped the chicken with it at the end. If you added the red pepper flakes to the marinade, make sure you like it spicy if you top the chicken with the sauce, it really adds a kick!
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5 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Jul. 24, 2005
Great basic recipe! I used about a 4 pound bottom round roast that I found on sale. I added a few things to suit our tastes. Some garlic powder, onion powder, minced garlic, red pepper flakes, a can of rotel tomatoes, a can of stewed sliced tomoatoes and some cut up carrots, red-skinned potatoes and onion (I added the veggies the last 3-4 hours). I cooked it on high until it was bubbly then turned it onto low and let it go for about 10 hours. YUMMY!!
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1 user found this review helpful

Chicken Soup With Black Beans and Corn

Reviewed: Jun. 8, 2005
Great twist on chicken soup! I didn't use the base as suggested, only chicken bouillon because I didn't have time to make the base. I only used 1 can of black beans and 1 can of whole kernal corn since that's all I had on hand. I added a can of green chilis, 1/2 sauteed onion, garlic powder and red pepper flakes. I omitted the jalapeno pepper, cilantro, chips, cheese and lime wedges. The heat from the spices and broth really felt great on my throat! I'll keep the ingredients on hand for the next time I feel under the weather!
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43 users found this review helpful

Spicy Crusted Swordfish With Citrus-Walnut Sauce

Reviewed: Mar. 31, 2003
The fish turned out great! I used cooking spray instead of oil and added a tiny bit of lemon pepper to the crust blend then baked it to finish off the cooking. The blend of original flavors from this recipe is phenomenal!
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2 users found this review helpful

Displaying results 21-28 (of 28) reviews
 
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