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

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MRS. SHOCKLEY

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Blackberry Cobbler

Reviewed: Jul. 20, 2000
This was as quick and easy as everyone said. I substituted 2 cups plain flour, 3 tsp. baking powder and 1 tsp. salt for the self-rising flour. Even my husband, who isn't much on blackberries, liked it.
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1 user found this review helpful

Shortbread Cookies II

Reviewed: Aug. 8, 2004
This was excellent. I'd made similar cookies before, but these are the best. I only used 1 1/2 tsp. of vanilla and it was plenty. Next time, I'll buy almond extract. I also rolled them in balls and flattened them with a glass dipped in sugar. Turned out great.
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1 user found this review helpful

Ginger Shortbread Wedges

Reviewed: Dec. 20, 2011
These are terrific cookies. Great with coffee. I'm about to make them for the second time, one batch with ginger and one with cinnamon, to give as gifts. This is a keeper.
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3 users found this review helpful

Donut Muffins

Reviewed: Oct. 31, 2011
These were really good and very easy!
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3 users found this review helpful

Broccoli Casserole

Reviewed: May 15, 2002
A wonderful recipe. I used cream of celery soup because a friend was allergic to mushrooms and it turned out even better. I have also added cooked chicken to the recipe and it made a terrific one-dish meal.
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3 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

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

Easy Chicken Enchiladas

Reviewed: Sep. 28, 2005
This was terrific. I used black beans and fat-free cream cheese. Very good recipe.
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4 users found this review helpful

Spicy Beef Vegetable Stew

Reviewed: Dec. 2, 2009
My husband made this today. Extra onion, no celery, 1/4 tsp pepper and used italian tomatoes with green chili. It was wonderful! We'll be making this again no doubt, perhaps with some pasta or barley. Definately a keeper!
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1 user found this review helpful

Slow Cooker Beef Stew I

Reviewed: Dec. 25, 2005
I wanted to do a second review, but the site won't let me. My first review follows this one. I tried making this exactly as written, except I used 1 1/4 lbs of beef and upped the flour to 1/3 cup because I like a thick broth. But I doubled the veggies and one can of beef broth (about 1 3/4 cups) didn't make enough liquid after it had cooked. So I added another can of broth and doubled the salt and pepper too. (Also added a small drained can of peas and mushrooms but that doesn't really change the taste.) It is a very good recipe as written! A basic and plain beef stew, but quite good. I'm leaving my five star rating firmly in place. (old review) I don't normally review by telling how I changed a recipe, but I did this one quite a bit. I added two cans diced tomatoes and used frozen stew veggies instead of fresh. It was very good and I'm sure it would be delish as-is, but I needed a bigger pot of stew than I was getting with the recipe so I did the tomatoes and frozen veggies to "stretch" it.
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1 user found this review helpful

Monkey Bread I

Reviewed: Aug. 16, 2003
I've made this several times and it is one of my family's favorites. I usually don't worry about the raisins and I use a bundt pan too. I have tried making it up the night before to save time in the morning, but it doesn't turn out as well that way.
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4 users found this review helpful

Crunchy Caramel Apple Pie

Reviewed: Jan. 6, 2002
A very good recipe. I use somewhat more than pecans and caramel than called for. I made it for Thanksgiving and it was such a hit my Father-in-Law requested it for Christmas. Wonderful with Vanilla Ice Cream!
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3 users found this review helpful

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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2 users found this review helpful
Photo by MRS. SHOCKLEY

Coq au Vin alla Italiana

Reviewed: Nov. 6, 2012
This was really, really wonderful. I used my largest skillet and took the chicken out while sauteing the sausage and veggies, then returned it before the tomatoes and wine. I ended up simmering about 45 minutes and then removed the chicken again for a couple minutes and added a Tbsp. of tomato paste to thicken the sauce a bit. Served it with bowtie pasta and crusty baguettes from a recipe on this site. I think next time I may put everything in a dutch oven or covered casserole and cook it in a slow oven for a couple hours. It would be even more magnificent.
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2 users found this review helpful

Batter White Bread

Reviewed: Sep. 18, 2011
Success! I haven't ever had success with bread but try, try again. So glad I did! I ran out of white flour and had to use a cup of whole wheat and added a bit of wheat gluten I had purchased when my last bread failed. It turned out great and my picky son had two slices, still warm from the oven. I'll definitely make this again!
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4 users found this review helpful

Spanish Rice I

Reviewed: Mar. 24, 2006
Just made this and it was GREAT! We substituted 2 cans of diced tomatoes for the 1 can plus juice and it was fine. I think next time we might cook the peppers and onion a bit more before adding the rice as they were a bit crisp for our taste. Great recipe. Will definately make again!
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1 user found this review helpful

Scarlett's Best Ever Sugar Cookies

Reviewed: Nov. 16, 2005
These are not sugar cookies. They are Pecan Sandies and they are fabulous! I was suprized at how easy they were and how delicious! But mine didn't make 100, only about 85...and they weren't overly large. Still, I will definately make these again and again!
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3 users found this review helpful

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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1 user found this review helpful

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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215 users found this review helpful

Janet's Rich Banana Bread

Reviewed: Oct. 24, 2010
This was great. I did cream the butter and sugar and used both baking soda and powder, but otherwise followed the recipe exactly. It froze well too. I had baked it to serve a week later, so stuck in the freezer, but I can't wait to try it warm from the oven!
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