MRS. SHOCKLEY Recipe Reviews (Pg. 1) - Allrecipes.com (159250)

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MRS. SHOCKLEY

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Biscuit-Topped Chicken Pot Pie

Reviewed: Aug. 16, 2014
Delicious! I have to admit to changes. No potato soup on hand, so I used a can of cream of chicken and a can of cream of chicken with herbs. For veggies, I used 2 cups of frozen homestyle hash brown potatoes (microwaved for a couple minutes to thaw and cook a bit, and 2 cups of frozen mixed veggies (thawed). I used jumbo biscuits and had no problem with them cooking through, but it definitely changes the biscuit to filling ratio. Used a 9x13 pan. Will definitely make again.
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Fish Roll-Ups

Reviewed: Mar. 20, 2014
Just finished this and it was terrific! We used flounder fillets. I love stuffed flounder and have never made it so I looked for a recipe that seemed right. Like many folks, I just put the fish on the bottom, stuffing on top, then the lemon and cheese. After it was done I stuck it under the broiler for a minute or two to crisp it up. The only changes I made was to use 1/2 olive oil and half butter, trying to get less of the "bad fat", used "crab delights" instead of real crab meat ($) and instead of any salt and pepper I used a teaspoon of Old Bay seasoning. Will definitely make this again. The only problem is that it's so good I never stopped to look at the servings amount. So I put all of it on 4 fillets! Kind of ruins the "healthy" factor when you eat 3x the amount you are supposed to. LOL
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One-Dish Beef Stroganoff

Reviewed: Jan. 20, 2014
I made this for dinner tonight. It was quite good, but a little bit bland. I didn't have any beef broth, so I made bouillon, which might have had something to do with it. I also had to add another 1/2 cup of bouillon, as my noodles just wouldn't get done. Again, that might have been my error as my lid doesn't fit tightly on my skillet. The only other thing I did differently was to deglaze the pan with about 1/4 cup of red wine before adding the broth. I think next time I'll use a different skillet with a tighter lid and I'll use 2 cups of broth from the beginning. I will also add a bit of Worcestershire as I feel it needs the zip.
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Slow Cooker Venison Chili for the Big Game

Reviewed: Nov. 23, 2013
This was good, but not quite sure what it needed. The only changes I made were 2 cans of beans and I added 1 small of can of tomato sauce and a mostly drained can of tomatoes. I also only had 1/2 lb of sausage and ground venison. Unlike most reviewers, I didn't think it was too tomatoey. I did think it was a bit too thick, even with the added liquid. It just seemed something was missing. I have quite a bit of ground venison, so I'll be making it again and I think maybe I'll put some bell pepper, and maybe something more bbq?
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Lasagna Alfredo

Reviewed: Nov. 18, 2013
This was a really good change from the usual lasagna. I only gave it 4 stars, but I was debating 5. I admit, I did deviate a bit. I chopped broccoli and carrots very fine and added along with some spinach to the ricotta. I only used 15 oz of ricotta...I don't know if that's less than called for, but I expect it is. I used the roasted garlic alfredo. I used 2 breasts and 2 thighs, just baked plain, and added a bit of dried onion flakes, oregano and basil to the sauce. I made a 7 x 10 pan and an 8 x 8 pan and they were FULL. I don't know how this would ever fit in a 9 x 13. I did layer it like normal lasagna, first pasta, then chicken/sauce, then ricotta/veggies, then mozzarella, then repeat. I ran out of chicken/sauce and opened a 3rd jar of alfredo to put on the top of the final noodle layer. I'm certain that if I'd followed the recipe exactly, I would have thought it had too much spinach. All in all, it was really good and I'll likely do something similar again. Thanks!
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Simple Beef Flavored Gravy

Reviewed: Nov. 16, 2013
I made this tonight because I thought I'd surprise my husband with meatloaf and didn't have any gravy mix. It was really good! I followed the review by kcfooddoc and made a roux, sauteing the onion (1/2 of one finely diced) first. Then I used 2 cups of water with 4 bouillon cubes. It was very salty, no doubt about that, but once mixed with the mashed potatoes, which were not salty, it was fine. I think that I need to keep some low-sodium bouillon cubes on hand for this.
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Oven Pot Roast

Reviewed: Nov. 3, 2013
OMG This was delicious! We seldom eat red meat, but my husband had a craving today so I picked up a 3 1/2 lb eye of round roast, well trimmed. I messed up and didn't read the recipe closely and used red wine (Cabernet Sauvignon). I browned the beef, adding a little garlic powder and season salt with the pepper to the flour, in my cast iron dutch oven, then deglazed with half the wine, put the roast back in and poured gravy over. I used a beefy onion soup mix (whole package). After an hour I added quartered potatoes. The roast was perfectly cooked after 2 hours. Did it fall apart like a crockpot roast? No. Did you actually need a knife to cut it? Yes. But it was not dry at all! It was pretty too. My husband laughs at the idea of "presentation" being important, and even he said that was a roast that would be just pretty on the table. I probably should try it with white wine, just to be truer to the recipe, but I don't think I will because my husband said to be sure to give this recipe five stars. He also wants me to double the gravy next time and put button mushrooms in as well. I may try the idea of imbedding garlic slivers in the meat as well. But whatever I do, I will make a roast in the dutch oven again. Crockpots have their place and I make many good crockpot meals, but this roast was far superior to any I've ever made in a slow cooker. Thanks Becky Smith, for this terrific recipe!
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Green Chile Chicken Soup

Reviewed: Sep. 20, 2013
This is terrific! I did use canned chilies and I boiled chicken and made my own broth. I sauteed onion with the butter and used half & half instead of milk. (What can I say? I have a bad cold and wanted fattening food.) I also did add some potatoes. I hate it when I change things before the review, but I bet the original would be just as good.
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No-Knead Artisan Style Bread

Reviewed: Jul. 24, 2013
I gave this recipe 5 stars, but I have to admit, I haven't made this exact recipe. But, I was just so annoyed at the people who changed things and then gave it a low rating! My recipe is slightly different; 3 cups flour, 1/2 tsp rapid rise yeast, 1 1/2 tsp salt and 1 1/2 cup warm water. Just mix the dry together, add water, stir it up and cover with plastic wrap. Let it set 12 to 24 hours. Then scrape it out of the bowl onto floured parchment paper, with floured hands pat it into a "loaf" shape or round, depending on how you cook it. I've done the dutch oven method, 450 degrees for 30 minutes once the oven is preheated, then 5 to 15 minutes with the cover off. I've also just preheated a pizza stone and moved the dough onto it with a pizza paddle under the parchment. Baked it for 30 minutes with no covering and when I got it out of the oven buttered the hot crust. The dutch oven version is a crunchy artisan type crust. The pizza stone version made a soft crust. Both were delicious! Do NOT add extra flour because you think that a 2 to 1 ratio of flour to water is wrong. It isn't. The long 12-24 hours rising time turns the dough into a sloppy mess. It's SUPPOSED to look like that! If you want a firm sandwich loaf, this isn't the recipe for you. But it's a simple, great bread. The only addition I make is to sometimes add a tablespoon of sugar to the dry ingredients. That suits our taste a bit more.
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Slow Cooker Chicken Stroganoff

Reviewed: Jul. 24, 2013
This is really, really good! I made this for dinner and we hadn't thought to start it before work, so I cut the chicken into really small pieces and turned the crock pot on high for about two hours. That was enough to cook the chicken and then we added the soup and cheese. After about an hour it was ready to go! It made enough for eight servings, but after my son and his friend tried it, I ended up only serving the four of us with one serving left over. :) Other than adding about 1/2 cup of water to thin the sauce and stretch it a tad, I followed the recipe exactly. We'll definitely make this again...and again!
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Angel Chicken Pasta

Reviewed: Jul. 11, 2013
Oh my goodness! This was absolutely amazing! I have to admit I didn't have golden mushroom soup or cream cheese with chives so I used regular cream of mushroom soup and plain cream cheese. I could have tossed in some dried chives but forgot. I only had 1/4 cup of white wine, so I used 1/4 cup of chicken bullion too. It smelled wonderful and tasted even better! I only had five chicken breasts put it in a 7x10 pan and when it was done I cut up the chicken and left it soak while I cooked pasta. I had to use shells, but pasta all tastes the same. :) I cooked 8 servings and after the first two servings we just dumped the rest in the pot and stirred it together. My incredibly picky son loved it, as did my husband and I! I'll definitely make it again. Next time, I'll try adding more mushrooms and broccoli (the picky son won't be here). Seriously, I can't imagine why anyone wouldn't like this. Some reviewers have said it was too salty and I did when I tasted it, but the pasta evens that out. All in all, this was a real keeper. I didn't double the sauce, but I probably will next time because I believe you can't have enough of this sauce! I can't say enough about it! I'm going to have to keep the fixings on hand!
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Mom's Favorite Baked Mac and Cheese

Reviewed: Jul. 10, 2013
This was really, really good. I used Velveeta instead of cheese slices and I didn't have any dry mustard! I put a tiny bit of nutmeg. I also added ham chunks. I'm not a huge fan of Mac and Cheese and this was terrific!
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Creole Chicken I

Reviewed: Jul. 9, 2013
I'm not going to say I followed the recipe exactly, but I was really close. I used boneless, skinless chicken thighs, a red bell pepper, because I didn't have green, a regular onion because I didn't have green, added a couple cloves of garlic, a bay leaf and cooked the rice separately. I've never had success putting rice in a crock-pot. I also used a good four or five shakes of hot sauce and half a banana pepper, and it still wasn't spicy at all. It was good, but not terrific. I may have to play with it some more. This was actually much better the second day! We didn't cook much rice, so we just tossed some brown minute rice in the cooker and turned it back on high for a bit to cook. Then dished it up for the next days lunches. I'm eating it for lunch as I write this and I like it more today than yesterday. I'm still not sure I'd give it a 4 though without work.
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Scotch Eggs

Reviewed: Mar. 31, 2013
First off, this is Mr. Shockley! I made these last night and my wife and I both loved tnem. The only deviation I did was baking them in a cast iron skillet in the oven instead of deep frying them. I will be making more this week to take to snack day at work and I will be browning them before baking this time. I used light flour on the sausage to keep it from sticking to the cutting board and my hand as much. Be sparing with this!!! I discovered that this also makes it difficult for the sausage to stick to itself so some of them spit open at the seam. Someone else had commented on this recipe being wasteful and they were correct. I got 5 large eggs out of 1lb of sausage (might have been able to get one or two more) and used only a half a cup of flour, one cup of Panko bread crumbs, and just a layer of egg beaters in a bowl and still had leftovers. Thanks to whoever suggested flouring the eggs! A light dusting makes them much easier to work with!!
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Easy Pizza Sauce III

Reviewed: Feb. 2, 2013
I've never made pizza from scratch before and never made pizza sauce! I did both tonight and was very pleased with the results. This sauce was very simple, but I am giving 4 stars because I found in bland. I didn't have any granulated garlic, so I used garlic powder, and I used 1 1/2 tsp, which should have been more garlicy, but I still felt it could have used more. I left the oregano at a tbsp, plus added basil and a bit of sugar. My husband still thought it could have used more spices. I think next time, I'll use fresh garlic and my garlic press to give it enough for our taste. All in all though, I'm thrilled to find out how easy this is to make! I'll be doing so again.
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Pizza Dough I

Reviewed: Feb. 2, 2013
Update: I'd forgotten I'd ever used this recipe...which shows how often I make pizza. But I made it again tonight and (somewhat amusing) made the same additions as before. This time I left it really thick and baked it as bread sticks. After cooking about 20 minutes I brushed with garlic butter and baked 3 more minutes then topped with grated Parmesan cheese. Delicious! Original review: I've never made pizza from scratch before. (Hard as that is to believe - I'm 49 years old!) I've always bought frozen or at least pre-made. This crust, however, was so incredibly easy! I did use olive oil, just because pizza is Italian and that means olive oil! I also put a bit of garlic salt and oregano in the crust. It mixed beautifully, using a spoon at first, then my hands. I did let it rest for a short time, while making pizza sauce, then pressed it out onto my large Pampered Chef pizza stone. I prebaked about 10 minutes, topped it, and baked it for another 15. Next time I will prick the crust, because it wanted to bubble a bit, and bake it about 5 minutes longer. It was a bit chewy still but I think that was because of the stone, instead of a pan. But all in all, this is a keeper. I'm so happy to have found a recipe this simple. I'm picturing breakfast pizza and calzone and so many other uses for this dough. Thanks!
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Potato Bread II

Reviewed: Jan. 15, 2013
I made this last night and am eating it as I write this review. I don't own a bread machine or a Kitchenaid mixer, so I made it by hand. I did substitute 1/2 cup of the water with milk, as I had no dry milk powder and I used all purpose flour plus 1 T essential wheat gluten. I also used 1 package of yeast, because I didn't have the type you measure out. It isn't very potatoy - but it is delicious with a great texture. I'll definitely make it again. This is what I did: I dissolved the salt and sugar in 1/2 + 1/3 cup 110 degree water, then mixed in the yeast. It sat for about 30 min. because I didn't have any potato flakes and had to run and get it. It was nice and foamy. Then I heated the milk to about 110 degrees and whisked it and the oil into the yeast. In another bowl I mixed the flour, gluten and flakes, then stired that into the liquid a little at a time until it could be turned out on a board and I kneeded in the remaining dry ingredients, kneeding about 10 minutes. I placed it in a oiled bowl, oiling the top, and let it raise until doubled. (I warmed my oven slightly then turned it off and sat the bowl in there, door cracked, because my house is cold.) Then I turned it out, patted it into a rectangle and rolled it up for the loaf. I put it in an oiled loaf pan and let it rise again, and baked at 350 for 1/2 hour. I actually forgot to set the timer, so when it looked done I "thumped" it to test it. Then I rubbed butter over the loaf to make the crust soft. Yum.
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Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Jan. 13, 2013
I thought I scaled this recipe for half the original amount, but said 24 cookies, I should have realized I made a mistake when it came up with some odd measurements. How does 2 eggs become 1 1/4, 3 cups oatmeal become 1 2/3 and 1 cup walnuts become 2/3 plus 1 T and 1 tsp? So I changed those to the proper amounts. I did leave the others the way they had been scaled by the computer. They are very tasty and didn't go flat at all. In fact, they were a little fatter than I thought they should be. They were very tasty and we enjoyed them. I may try them again just as oatmeal walnut and add a bit of cinnamon.
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Apple Pie Cider

Reviewed: Nov. 20, 2012
Bottle it and cork it and save it for months...the longer it sits, the better it is!
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Apple Pie by Grandma Ople

Reviewed: Nov. 20, 2012
I admit, after reading the reviews, I did do some things a bit different. Most reviews said to add cinnamon, etc., so I did in the amounts I would normally put in an apple pie. I did mix the syrup with the apples first, saving some to glaze the crust. It got very thick...but it may be I was slow. I really should try it again without the spices, but I just can't imagine apple pie with no cinnamon. I also cooked it about 20 minutes longer than it lists, as the apples just didn't want to get soft and we don't like crunchy apple pie. The pie is very good. I'm giving it 4 stars though because it tasted just like the pie I usually make, which is also very good. Thinking about it, the ingredients are very similar to what I use, only I use less flour and butter. The main difference is this one is harder to make with boiling of the syrup, etc., than is my usual recipe where I just put the spices and sugar on the apples. Also, 1/2 cup of butter instead of the two tablespoons I usually use, for no discernable taste difference, seems like a waste of calories - apple pie is fattening enough. If anyone cares, my recipe is 1/2 cup white sugar, 1/2 cup brown sugar, 1 tsp cinnamon, 1/8 tsp allspice, 1/8 tsp nutmeg, 2 T flour and 2 T melted butter and 1 T lemon (optional), just toss it all together, put it in a shell and bake it. I can't remember the exact time and temp, but it's pretty standard. I brush the top with butter and sprinkle with sugar toward the end.
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