Sheila Recipe Reviews (Pg. 1) - Allrecipes.com (1587662)

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Twice-Cooked Coconut Shrimp

Reviewed: Jul. 21, 2013
Excellent. Used beer rather than ice water and decreased to about 1/2 cup for a thicker batter. No need to bake at 300 degrees. Fry in batches, drain on paper towels and place in warm oven (170 degrees) until all batches have been fried and you are ready to serve. They were pretty sweet so I think I may use 1/2 sweetened and 1/2 unsweetened coconut the next time. The dipping sauce is delicious but I think a creole mustard would kick it up a notch. We doubled the shrimp (3 lbs) and therefore doubled the dipping sauce, but it really wasn't necessary. We had about 1/2 the sauce leftover.
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1 user found this review helpful

Hot Fudge Pudding Cake

Reviewed: Sep. 30, 2012
Was excited to try this but not that impressed. Not enough chocolate flavor and too sweet. Prefer chocolate lava cakes -- richer flavor and not any more trouble, just as easy to prepare and makes for a much prettier presentation for company.
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8 users found this review helpful

Makeover Swiss Chicken Supreme

Reviewed: Jan. 28, 2012
Good but didn't knock my socks off... the sauce was pretty bland actually.
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Cream Cheese Frosting II

Reviewed: Oct. 10, 2011
Next time I would use 3 cups of sugar and increase vanilla to two teaspoons. A little two tangy with just 2 cups.
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Colonial Brown Bread

Reviewed: Mar. 13, 2011
Fast and easy to prepare, but the family wasn't crazy about it.
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4 users found this review helpful

Roasted Garlic Lemon Broccoli

Reviewed: Nov. 22, 2010
Fantastic! So easy and flavorful... I was in a huge hurry and just sprinkled the broccoli with garlic salt and pepper to taste and tossed with a good drizzle of basil flavored olive oil. I squeezed a few drops of lemon over it when it came out of the oven and it was delicious. UPDATE--made it without the lemon and sprinkled with a little shredded parmesan. Very good.
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8 users found this review helpful

Zucchini Cornbread Casserole

Reviewed: Nov. 22, 2010
Added chopped pickled jalapenos and it was very good. I should have taken the time to squeeze dry the zucchini for it seemed to have a little too much liquid.
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4 users found this review helpful

Buffalo Chicken Dip

Reviewed: Sep. 26, 2010
Used a honey-jalapeno flavored rotisserie chicken, 3/4 cup ranch and 1/4 cup bleu cheese. It was tasty and everyone seemed to enjoy it, but the color is not very appealing as far as the presentation of the dish. Served with chicken-flavored crackers, Frito's and celery. Majority preferred it with the celery over the crackers/chips.
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2 users found this review helpful

Slow Cooker Buffalo Chicken Sandwiches

Reviewed: Sep. 8, 2010
Enjoyed and it was so convenient to throw it in the crockpot and forget about it for a few hours. Used 5 large boneless chicken breasts, entire 12 oz bottle of Frank's Red Hot sauce (did not reserve any to splash on top of the meat later when serving), and the entire 1 oz pkg of ranch dressig mix. Added a couple of teaspoons of minced garlic and a generous drizzle of honey. Cooked on low for 3 hours, removed the chicken and shredded it, returned it to the slower cooker with the sauce & a couple of tbs of butter and cooked for another 45 mins. Served on hearty hoagie rolls with ranch dressing and a topping of blue cheese coleslaw (recipe on this site).
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Chocolate Peanut Butter Cup Cookies

Reviewed: Sep. 8, 2010
Pretty good, but if I were to make them again I'd probably skip the cocoa powder. And they were a little too cake-like for me.
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1 user found this review helpful

Original Blue Cheese Coleslaw

Reviewed: Sep. 8, 2010
Good stuff! didn't have any green onions so I sprinkled in some onion powder as well as a little garlic salt and fresh ground pepper. Very freshing coleslaw. I topped some buffalo chicken burgers with it and it was delicious.
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Firecracker Grilled Alaska Salmon

Reviewed: Aug. 25, 2010
Bursts of wonderful flavor.. I only had time to marinate it for two hours and it was still delicious. I imagine it would be even better to marinate the full time recommended, or longer. However, there was too much oil and I think a small drizzle would have been plenty (1/8 to 1/4 cup). Will try it with Red Pepper or Garlic infused olive oil vs peanut oil next time.
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2 users found this review helpful

Ken's Perfect Hard Boiled Egg (And I Mean Perfect)

Reviewed: Jun. 1, 2010
Absolutely perfect! The ice water bath helps keep the egg yolks from turning gray around the edge. Peeling the eggs was a breeze using this method. Thanks, Ken!
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Irresistible Irish Soda Bread

Reviewed: Mar. 19, 2010
Couldn't be easier! Rose beautifully... nice texture. So quick and delicious..
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Baked Pork Chops I

Reviewed: Mar. 19, 2010
Enjoyed by all.. used 8 chops so I doubled the sauce. I added a packet of mushroom gravy mix for a little more flavor. Served with mashed potatoes and it was yummy.
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Angel Chicken Pasta

Reviewed: Mar. 6, 2010
Excellent recipe.. It is so simple and tasty. Only changes: doubled the sauce; used two packages of chicken tenderloins cut into bite sized pieces. Seasoned the chicken (on both sides) with a little greek seasoning (don't overdo it), garlic powder, and black pepper before placing into the 9x13 pan (prepared with cooking spray). I sauteed one half of a large sweet onion (sliced thin) in the melted butter in a saucepan until golden, and then added the remaining sauce ingredients. I used an 8oz tub of cream cheese spread with onion and garlic, not just a block of plain cream cheese. I've never seen a block of cream cheese with chives, just in the tub containers. Highly recommend you use GOLDEN mushroom soup to give it the rich color and flavor, not regular Cream of Mushroom soup. I used the two full packets of "Zesty" Italian dressing packets - no need to cut back, we did not find it too salty. Recommend a good white wine with no chicken broth substitutions.. this is the only way you will truly appreciate the outstanding flavors of the recipe as posted. I don't think chicken broth would ever yield the best flavor in this recipe. A good Sauvignon Blanc enhances the flavor of this dish. For lots of sauce to cover the pasta, I kept it covered with foil for the first 20-30 mins to retain the liquid, then removed the foil for the last half of cooking time. My family loved this dish and asked that we put it in our family favorites recipe box.
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29 users found this review helpful

Apple Pan Dowdy

Reviewed: Mar. 3, 2010
Well, the syrup is pretty good and the cooking time was right on the mark..it thickened nicely after just a few mins..but it would be better with about 1/4 tsp cinnamon and maybe 1/4 tsp salt. The topping just doesn't work - no flavor whatsoever. We peeled the bread topping off and just ate the apples and syrup mixture with a little vanilla ice cream. This dessert is bland, sorry.
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19 users found this review helpful

Brown Sugar Smokies

Reviewed: Feb. 8, 2010
Easy and delicious. I used center cut back and cut each strip in half, using one half for each sausage. No toothpicks necessary.. just wrapped them and rolled them in brown sugar, pressing the sugar on as thick as possible. Baked on cookie sheet lined with tin foil and with cooking spray and they crisped up fine after 40-45 mins (turning them once).
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Ruth's Grandma's Pie Crust

Reviewed: Nov. 9, 2009
I'll never buy another pre-made crust from the store again... such ease to prepare this and I like that it makes enough to have extra dough for cut-out crust decorations. I will try it with the butter-flavor shortening next time.
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Blender Hollandaise Sauce

Reviewed: Nov. 8, 2009
Super easy.. the butter must be VERY hot for it to thicken. Added about 1/4 teas salt for flavor (I think seasoning salt or Cajun seasoning would work well & will try this next time) and substituted a pinch of cayenne for the hot pepper sauce because we didn't have any. Could also sub regular mustard or dry mustard for the Dijon.
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2 users found this review helpful

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