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

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MRS. SHOCKLEY

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No Bake Cookies I

Reviewed: Dec. 20, 2005
This is one of the old favorites. The key is to boil exactly one minute from the time it hits a rolling boil, then remove from the heat and to stir constantly while it boils. Excellent!
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220 users found this review helpful

Skillet Zucchini

Reviewed: Dec. 8, 2008
I've tried to review my own recipe before, but it never shows up...so hopefully it will now that I gave it a rating. Hope no one cares that I gave myself five stars. Since submitting this recipe, I've lost a lot of weight and had to adjust this recipe a LOT to accomodate my new diet. I now spray the skillet with olive oil cooking spray and omit the butter entirely. I also leave out all but about 2T of water and sprinkle on just enough Italian flavored bread crumbs to thicken it. (I make my own from the heels of lite bread.) Finally, I use 2% cheese. Fat free just doesn't melt the same. And I often use canadian bacon, instead of regular. Thank you for the nice reviews. I do know it isn't pretty, but I just love this dish!
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172 users found this review helpful

Scrambled Egg Muffins

Reviewed: Jun. 1, 2009
These are very easy and very good. I made them with small differences, instead of the onion and pepper, I added about 1/3 cup mostly drained chunky salsa. I also used 8 eggs and 1 cup egg substitute. I made them in mini muffin pans (Cooks about 12 minutes and makes about 48 mini muffins) for a church reception and got LOTS of compliments. I also made some using just eggs, cheese, diced ham and salt and pepper. They were super popular! I made them Friday and kept them in some tupperware until Sunday. Then reheated them at 200 degrees for about 15 minutes. I'm going to have to see how well they freeze...because I got requests for more!
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78 users found this review helpful

Homemade Fresh Cheese

Reviewed: Jul. 25, 2006
I can't say anything about these exact directions...but the recipe itself is great. I just went to a cheesemaking class and these were the exact ingredients in the cheese we made. We didn't put the salt in until after the cheese had drained, mixing it into the cheese, not the milk. We also only went to 180 degrees temp. The fresh cheese is VERY good. I suggest mixing in a bit of pepper and herbs for a wonderful, spreadable herbed cheese - great on breads or crackers.
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78 users found this review helpful

Oatmeal and Applesauce Pancakes

Reviewed: Feb. 27, 2006
Who says a pancake has to be fluffy? These are wonderful. The batter is VERY thick and you have to kind of spread it in the pan. They are heavy...but that works for us. Two regular pancakes and I'm hungry by 10 a.m. Two of these and I was full to noon! Yummy too! My 10 yr old son ate two of them on top of his breakfast cereal. We will definately make these again!
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57 users found this review helpful

Pork Chop and Rice Casserole

Reviewed: May 24, 2011
I'm givinig 4 stars because I feel it does need some changes. Instant rice would never work for this dish. Like other reviewers, I used regular long-grain rice and it was nearly mushy even then. I'm sure it also needs a bit of spice as there is none in the recipe at all. My package of chops had six in it, so I used them all. I dusted the chops with flour before browning, although I didn't need to...that was force of habit, I hadn't realized the recipe didn't call for it and I'm sure it wasn't necessary. I put a bit of salt and pepper on the chops while browning and sprinkled the browned chops with garlic salt in the baking pan. I lightened it up a LOT, used FAT FREE cream of chicken and celery soup, SKIM milk and NO butter. I was a little worried about that, but it came out creamy and rich tasting. I just mixed the soups and milk in a bowl with a wisk - no cooking - added about a teaspoon and a half of ground rosemary, and a small can of mushrooms including liquid. Then I stired the rice in - maybe slightly over 1 cup. I did cook at about 275 or 300 degrees for about 2 hours. It was terrific and will definately be in the regular meal rotation from now on!
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17 users found this review helpful

Bacon Chicken and Dumplings

Reviewed: Jan. 31, 2011
I just finished this and it's pretty good, but I feel like it needs something. I did add a clove of garlic and I used skim milk iand some cornstarch thickening, instead of 1/2 and 1/2 both beause I didn't want the calories and I didn't have any. I also had some extra rosemary during the boiling phase, but removed the sprig after. I just feel like it needs some more seasoning, but I'm not sure what. Used a double recipe of bisquick dumplings. My very picky 15 year old son liked it. I tried a bit of it without dumplings and with saltines instead and it was better, so maybe more salt? I'm sure I'll try it again, we'll see what my husband thinks later.
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17 users found this review helpful
Photo by MRS. SHOCKLEY

Good Old Meat Pie

Reviewed: Aug. 23, 2011
I thought I'd update to say I've now made this with chicken, and it was just as good as beef. We have taken to microwaving the diced potatoes and the carrots until they are just tender in order for them to be throughly cooked in the pie. Original review: Ok, this was delicious! Could use more liquid (what can I say, I'm a gravy person!) and I used two potatos instead of one just to bulk it up a bit. Also added mushrooms. I added half a teaspoon of salt and because of my son had to leave out most of the onion. It is a bit heavy on the garlic but we love garlic so that didnt phase us. Just tone the garlic down a bit if you dont like it as much. I would highly recommend this recipe. Delicious how it is but easy to tweek!.
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14 users found this review helpful

Ham and Beans

Reviewed: Dec. 29, 2007
Gave this recipe four stars on my husband's say-so. I thought it was very good, but I'm not much on beans so I bowed to his greater bean-eating experience. I decreased the sugar to 1/4 cup and put a bit more ham than called for. I also boiled the meat off ham shanks and used the broth, with fat skimmed, as part of the cooking liquid. I simmered it all day like I remembered my mom doing. I can't imagine eating it after just a couple hours. This recipe is a keeper. I may end up eating beans more than once in a blue moon with this one!
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13 users found this review helpful

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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9 users found this review helpful

Mom's Zucchini Bread

Reviewed: Mar. 21, 2011
I made this exactly as the recipe says and it was terrific. (I did substitute applesauce for half the oil, just to lower the calories a bit.) I made 1 loaf with chocolate chips, for variety. Everyone who tried it loved it! I'll definitely make this one again.
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9 users found this review helpful

Yum-Yum Corn

Reviewed: Jun. 23, 2002
I was not impressed with this recipe. I actually used more corn than called for and it was still too gooey. The garlic was very pronounced. I have had similar recipes in the past that were very good, but if I try it again, I will cut out the butter and leave out the garlic. Maybe then it will be better.
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9 users found this review helpful

German Chocolate Cookies

Reviewed: Oct. 25, 2011
These are AMAZING! I left out the raisins - and I honestly can't imagine why anyone would want to put them in these cookies - but they were just delicious. I used Devil's Food cake mix, because it was all I had. They were the easiest cookies I've made in ages. I used my small cookie scoop and it made 40 cookies. I can't recommend this recipe enough!
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7 users found this review helpful

Beef Taco Bake

Reviewed: Mar. 4, 2012
This is really good! I can't give a 5, because I do think it needed spices, which I added. I added 1/2 package of taco seasoning and about a tablespoon of chili powder. It was awesome. Next time I think I'll add some black beans and corn, to make more of a one-pot meal. Had it with salad.
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6 users found this review helpful

Saffron Rice

Reviewed: Oct. 9, 2011
Excellent. I made this to accompany a medieval feast and it was a hit. I added slivered almonds at the end. I will definitely be making this again.
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6 users found this review helpful

Slow Cooker Beef Stew IV

Reviewed: Jan. 2, 2011
Update: I just had to say, I like this more every time I make it! The only addition I make is some garlic and mushrooms, and more wine than called for. It's the best beef stew I've ever had. Hand's down! Original review: WOW! This was delicious! I followed the recipe almost exactly. I used a little less stew meat (round steaks I had in the freezer, chopped up) and onion (2 instead of 3) and more carrots. I added button mushrooms about an hour and a half before the end of the cooking time. I didn't have beef/onion soup mix, just regular onion for dip and such, so I added a teastpoon of instant beef bullion to it and the water. I used Cabernet Sauvignon for the wine as it's what I had. Otherwise, I followed as close as I could. It smelled wonderful cooking and tasted even better. My only regret is I didn't think to bake a loaf of crusty french bread to go with it. This will be my go-to stew recipe from now on!
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6 users found this review helpful

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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5 users found this review helpful

Easy Focaccia

Reviewed: Dec. 10, 2011
I really liked this bread. I followed the recipe as closely as I could. I didn't have bread flour, so I used all purpose with about half the vital wheat gluten I would normally use to make bread. I only had dried rosemary. I think it turned out very well. I used my large pizza stone to bake it on and the bottom didn't brown at all. I'm not sure if that's supposed to happen. But all in all it's very good.
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5 users found this review helpful

Chicken Tortilla Bake

Reviewed: Oct. 31, 2011
For the record, I consider 3 stars "good" just not "very good". I made this the other day and it's okay, but I think it needs some work. In defense of the recipe, I used diced fresh green chili pepper because I didn't have any canned. It might be better with canned, which would be more mushy and the flavor might permeate the dish more. Also the onion didn't get soft, it's still crunchy and I don't care for uncooked onion. I tried the tortilla and cheese on top as a review suggested, but this didn't get crispy, just tough. Won't do that again. I did add a can of drained black beans, because I love them. Unlike other reviewers, I did not find this to be salty. Oh - I also made 1/2 a recipe, using only 1 can of soup and 1 cup of chicken broth. Next time I make this - and it's good enough and easy enough I will likely make it again - I will saute the onion first, with the peppers if I use fresh again, so they get cooked, and I may add some cumin to the mixture too.
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5 users found this review helpful

Fragrant Chicken Curry

Reviewed: Jun. 25, 2011
Edit: I added about 1 tsp of salt to the leftovers before refrigerating, and the curry was actually much better the second day! Original review: Another reviewer on here described this as, stragely, both bland and spicy. They were right. I followed the recipe exactly with the exception of adding some zucchini and carrots. I did use hot madris curry powder, which is what I always use. It was quite spicy, but there was something missing. Salt? Thai basil? More garlic? I just don't know. I will likely make this again and see what I can do to find the missing ingredient.
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5 users found this review helpful

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