SharonB Recipe Reviews (Pg. 1) - Allrecipes.com (16605377)

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SharonB

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World's Best Lasagna

Reviewed: Dec. 30, 2013
Just made this Lasagna over the weekend. It is the World's Best!! My Italian stepson said it was amazing, better than his Mom's and Nana's. Now, that's an accolade. My Italian hubby loved it. I haven't eaten much lasagna in my life, so I am probably not a good judge, but it was very good. I went to Claros (Italian Deli here in SoCal) for their delicious sweet sausage and fresh Muzzarell, Parmesan and Ricotta. I used the Cento brand crushed tomatoes and took the advice of a reviewer, adding nutmeg to the Ricotta mixture. Another reviewer advised to buy Ricotta from an Italian deli; I did that, also. I also took the advice from another reviewer and bought oven ready lasagna noodles. These were flat, not ruffled. They expand to the sides of the 9 x 13 pan as they cook. Another tip I took was to make up the lasagna, let it sit in the fridge overnight and take it out about 1/2 hour before baking. I probably had it out for and hour + and it baked beautifully. I made a double portion of the sauce because I was afraid I wouldn't have enough for the lasagna. I did and I froze it for another time. Now I have a great new recipe for company that I can prepare a day ahead, have no fuss the day of baking. Put together with Tuscan bread freshly baked in the oven and a Caesar salad and some Italian antipasto - Sublime!
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World's Best Lasagna

Reviewed: Dec. 30, 2013
Just made this Lasagna over the weekend. It is the World's Best!! My Italian stepson said it was amazing, better than his Mom's and Nana's. Now, that's an accolade. My Italian hubby loved it. I haven't eaten much lasagna in my life, so I am probably not a good judge, but it was very good. I went to Claros (Italian Deli here in SoCal) for their delicious sweet sausage and fresh Muzzarell, Parmesan and Ricotta. I used the Cento brand crushed tomatoes and took the advice of a reviewer, adding nutmeg to the Ricotta mixture. Another reviewer advised to buy Ricotta from an Italian deli; I did that, also. I also took the advice from another reviewer and bought oven ready lasagna noodles. These were flat, not ruffled. They expand to the sides of the 9 x 13 pan as they cook. Another tip I took was to make up the lasagna, let it sit in the fridge overnight and take it out about 1/2 hour before baking. I probably had it out for and hour + and it baked beautifully. I made a double portion of the sauce because I was afraid I wouldn't have enough for the lasagna. I did and I froze it for another time. Now I have a great new recipe for company that I can prepare a day ahead, have no fuss the day of baking. Put together with Tuscan bread freshly baked in the oven and a Caesar salad and some Italian antipasto - Sublime!
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2 users found this review helpful

Frosted Reindeer Cookies

Reviewed: Dec. 11, 2013
I have been making Reindeer cookies from Pillsbury sugar cookie dough for a number of years. I use the chocolate covered pretzels for the antlers and red gum drops for the nose. The grandchildren love them. Another way to make reindeer treats is to make a shortbread recipe, bake it in a pie plate and make the reindeer as if you were making slices of pie. Great to take to a potluck or wherever treats are expected.
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1 user found this review helpful

Beef Tips and Noodles

Reviewed: Oct. 20, 2013
I was very eager to try this recipe as beef and noodles can be such a delicious comfort meal selection. I followed the recipe, using top sirloin (the recipe didn't state a preference of cut. I bought the meat from a butcher counter that is known for their good meat). The beef mixture was bland, actually, almost flavorless, and I was disappointed. My husband was also disappointed and asked me what kind of meat was in the dish, not even realizing it was top grade beef. He won't eat the leftovers. Thinking as I read the recipe, this would be a great dish to serve company as it is so easy to prepare. I will say, it did taste better the second day. I do like the method used in preparing the meat and gravy portion. It is easy and convenient. I'll have to search for a different recipe to achieve a better, more hearty flavor. I don't like to be critical of someone's recipe, especially that I see many of the posters really liked the dish, but, I won't use this recipe again
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Best Lemonade Ever

Reviewed: Jul. 20, 2012
I am so glad this recipe came up. I used to make this lemonade 30 years ago and kinda lost the recipe and forgot all about it. It is the very best lemonade! Thanks Allrecipes for posting this one.
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3 users found this review helpful

Slow Cooker Carnitas

Reviewed: Jun. 3, 2012
This meat was tender and had very good flavor. The recipe is very versatile and will be my go to recipe for Carnitas. I didn't have coriander, so possibly the taste will change the next time I make it. (I now have the coriander). We had tacos the first night for dinner, then barbecued pulled pork sandwiches for the 2 next nights. I sauteed onions until they were carmelized to pile on top of the meat in the sandwich. When I heated up the pulled pork I added Sweet Baby Ray's BBQ sauce (our fav) and used Ciabbetta rolls for the bread. Along with cole slaw and baked beans, this made a really enjoyable meal. The recipe doesn't call for cutting off the fat, but I did and my slow cooker didn't take 10 hours to make this tender, so I would advise to check the meat at about 7 hours
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2 users found this review helpful

Avocado Salad with Bacon and Sour Cream

Reviewed: Jun. 3, 2012
This salad is outstanding. Even though my hubby doesn't like creamy salads and isn't wild about avocados (can you believe it?) he liked this. I used regular sour cream, but next time I make this I will try the fat free. I am a Lifetime Weight Watcher, so always whittling away those calories and fat wherever I can as long as it doesn't ruin the taste. I ate this salad 2 days after I made it for dinner and it makes a good leftover lunch the next day. Didn't lose it's color at all. I look forward to serving this to guests in the future
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Garlic Chicken with Orzo Noodles

Reviewed: Apr. 28, 2012
Easy to prepare and with a green salad, a complete meal. My husband said it is ok but rather bland. I get that. We are garlic lovers so I used 5 cloves of garlic, slicing them into thick slices. The taste was not overbearing at all. The recipe didn't say to do anything with the garlic, but when garlic is sliced it provides more flavor. Next time I make this and there will be a next time, I will use about 10 cloves of garlic as it really gives it a little kick to bite into a browned tender slice of garlic. I didn't have spinach, so I used frozen peas at the last. Next time I will be prepared with spinach, which I think may kick up the flavor and reduce the blandness. Also, the increased garlic will give it a distinctive taste. The 1/4 tsp of crushed red pepper is just right.
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5 users found this review helpful

Scalloped Potatoes and Onions

Reviewed: Dec. 28, 2011
I took this dish to a family Christmas Eve dinner. I increased the servings to 16 using the calculator provided. 12 adults ate it all up and loved it. I made this recipe because I am a weight watcher and like the idea of chicken broth and a small amount of mayonnaise instead of milk, a good alternative. I have to admit, because this was for a party I used regular mayonnaise and added 2% cheddar cheese to the recipe, but for everyday, I would use Smart Beat mayo and leave the cheese out. This is definitely worth the 4 1/2 stars it gets over all.
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Dawn's Kale Side Dish

Reviewed: Dec. 11, 2011
I had been looking for a good Kale recipe because it is so nutritious. The first time I prepared it, I used nuts, but did not the second time and didn't miss them at all and also cut back 1 tablespoon olive oil by not using nuts. Just trying to cut calories! One problem, however, with the recipe, it doesn't give instructions on if the garlic is to be used whole, or cut up. the second time I prepared this, I sliced the garlic to bring out the flavor and it made a positive difference. I also cut up the Kale into bite size pieces so it would be easier to eat. Great taste!
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7 users found this review helpful

Slow Cooker Cranberry Sauce

Reviewed: Nov. 29, 2011
I tripled the recipe and cooked it for about one hour longer than called for. Alot of the cranberries had not yet popped, even with the longer cooking time. I popped them with a wooden spoon, but the sauce did not jell, even after refrigerating it overnight. In order to serve it at the right consistency, I had to add gelatin to the sauce.
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4 users found this review helpful

Dad's Leftover Turkey Pot Pie

Reviewed: Nov. 29, 2011
Prepared this dish for dinner today. My husband is not fond of turkey, but really liked this pie. I thought it was very good and easy to prepare. I did not add the green beans as I did not have any. Used corn as a substitute. I plan to take the extra pie to my adult grandsons. They'll devour it.
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4 users found this review helpful

Fruit Pizza II

Reviewed: Jun. 22, 2011
I used to make this when my children were at home, back in the 1980's. It was always a hit. I added two TBSP of sugar to the cream cheese and used the lower fat type. Also added a ring of Kiwis, bananas, pineapple to the mandarin oranges and strawberries. This was a hit with young and old alike.
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4 users found this review helpful

Quinoa Tabbouleh

Reviewed: Feb. 7, 2011
I just made Quinoa Tabbouleh the other day, but w/o tomatoes, cucumber and carrots. That sounds delish! Since I think the taboule is already so good without these ingredients, I am going to add them for my lunch and it will probably be even better.. BTW.. I only used 1 Tbsp of extra virgin olive oil. It actually is better with 2 Tbsp, but I am on Weight Watchers, so keeping the points down enables me to eat a larger portion.
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9 users found this review helpful

 
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