OneSweetShannon Recipe Reviews (Pg. 1) - Allrecipes.com (18408975)

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Simple Broiled Haddock

Reviewed: Jun. 4, 2014
Great basic recipe. I made just as written and would make it again. My very picky husband thought it was just okay, but the rest of the family loved it. Can't be beat for ease of preparation and cooking time.
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Spinach and Feta Turkey Burgers

Reviewed: Jun. 2, 2014
I love this recipe. My husband wants me to make this every week. I leave out the egg (did it by accident one time and didn't notice a difference, so I don't bother now) and use ~6 oz of tomato and basil feta. I saute the minced garlic (upped to 4 cloves) and spinach a few minutes on the stove before adding to the rest of the mixture. Per other reviewer suggestions, I add worcestershire (few tablespoons maybe) and some basil and paprika (~1 tbsp each). Plus some salt and pepper. I form the patties then stick in the freezer for at least an hour. The batch makes enough for two meals for my family, and when I cook up the second half, I just cook them on the stove straight from the freezer.
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1 user found this review helpful

Barbeque Chicken

Reviewed: May 19, 2014
For me and my husband this was just okay. The kids went crazy for it, though. I probably won't make again.
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1 user found this review helpful

Lemon-Pepper Salmon II

Reviewed: Jan. 6, 2014
This was so easy and the family loved it! I made as written, except I added some minced garlic and lemon slices atop the filets and juice from 1/2 a lemon. I think next time I'll add a splash more lemon juice. I had no problems with moistness having broiled them.
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Curried Coconut Chicken

Reviewed: Dec. 4, 2013
I cut the sugar to 2 Tbsp, but otherwise kept all the sauce ingredients the same as the original recipe called for. I used 2.75 lbs of chicken tenderloin, but only the amount of sauce for 2 lbs as written. I simmered uncovered as many reviewers suggested. From start to finish it took about an hour. The sauce thickened beautifully and was delicious. I loved it, and even my picky husband (who had sworn off anything made with curry) enjoyed it and said he would not object to me making it again. Next time I'll slice my onions a teensy bit thicker and maybe use more.
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Kale and Quinoa with Creole Seasoning

Reviewed: Oct. 19, 2013
I made this as directed, except I added some minced garlic to the pan to saute for about a minute just before adding the blanched kale. I thought it was just okay that night, but the leftovers over the next two days were delicious! (I made a double batch and ate the leftovers for lunches.) This is one of those recipes that tasted better the next day. My family didn't love it the first night, either, and none were interested in the leftovers (their loss, my gain.) I'd give it a 3.5. I'd rate it higher if the rest of my family liked it.
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1 user found this review helpful

Slow Cooker Cilantro Lime Chicken

Reviewed: Jan. 13, 2013
Very delicious! I incorporated several of the suggestions from other reviewers: I doubled the salsa and added cans of fiesta corn and black beans. I may have added a can of Rotel in addition to the salsa (It's been a few weeks since I made this so I'm trying to decipher my notes.) I added (double) the lime and cilantro for the last hour of cooking time. I cooked on low for 8 hours. This made a huge delicious batch with plenty of leftovers that could be used in a lot of different ways. (Our favorite was enchiladas.)
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Cheddar Penne with Sausage and Peppers

Reviewed: Nov. 20, 2012
This was very easy and pretty tasty. After reading some of the other reviews I was concerned it could be bland, so I added a can of Rotel. I would do the same if I make it again, as I think it was probably an improvement. I might take the suggestion of another reviewer and throw in some cubes of Velveeta -- I never use it, but the cheese sauce could use a bit more "tang." My family loved this.
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2 users found this review helpful

Portobello Bellybuttons

Reviewed: Oct. 10, 2012
So very good, and so simple to prepare. I have NEVER liked tortellini in any dish until this. I use 1 lb sliced baby bellas and 8 oz sliced button mushrooms, or whatever I find, but we love the mushrooms so I always add an extra 8 oz and double the sauce. I use fresh basil ribbons when I have it on hand, but the dried is delicious, too. My family loves this and I have made it several times now.
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4 users found this review helpful

Beans, Greens and Garlic Soup

Reviewed: Oct. 10, 2012
This was a huge hit with my family. I added a large can of diced tomato, and used chicken stock and mini bowties. I seasoned with some crushed red pepper, italian seasonings, some celery salt and some regular kosher salt, and pepper. I added some fresh grated parmesan to each bowl. This will definitely be in regular rotation during the cooler months.
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4 users found this review helpful

Spicy Peach-Glazed Pork Chops

Reviewed: Apr. 10, 2012
Easy and so delicious. I just threw the white wine in with the other sauce ingredients and didn't bother to deglaze the pan, or remove the chops, simply because I didn't check the recipe directions until it was too late. I just poured the whole thing over the porkchops after turning the chops, then I turned the heat low and simmered a little longer. My family raved about the sauce. So delicious!
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Pineapple Fried Quinoa

Reviewed: Jul. 25, 2011
I love quinoa, although I have never made it before. My husband is not very adventurous and probably wouldn't have tried it if I had told him what it was before I set the plate in front of him. I just told him it was "like pineapple fried rice, but with a different grain" and he gave it a go. He loved it, which says a lot! My kids and I loved it, too. It makes a lot, or at least I thought, but everyone wanted extra helpings, so it didn't last long. I will definitely be making this again (and now I'll probably be able to get the hubby to try more quinoa dishes, as well.) I made it exact to recipe, except I used probably a full cup of canned crushed pineapple -- however much was in a standard size can. Crushed is the perfect size so you get some pineapple in each bite. This was fantastic, and very easy, and I will definitely be making it again.
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11 users found this review helpful

Spicy Garlic Lime Chicken

Reviewed: Dec. 26, 2010
Instead of the dry rub, I made a marinade with some oil and the lime juice in a 3:1 ratio and the herbs added to that. I did not use garlic powder, but added minced garlic to the marinade. I let it marinade about 4 hours. For the sauce, I once again skipped the garlic powder, and instead I added some some chicken broth and about a tablespoon of honey to the lime juice. It was delicious.
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London Broil II

Reviewed: Dec. 26, 2010
Delicious! I did not use flank steak, but used top round london broil. I doubled the marinade ingredients, except the garlic which I used even more (because we love our garlic). I also added 2 or 3 tablespoons of balsamic vinegar. I let it marinade about 24 hours, then broiled for about 8 minutes per side. I poured the leftover marinade into a small sauce pot, added about a teaspoon of cornstarch while it was still cold, then boiled and reduced it down a bit to a nice thick gravy. Just enough to drizzle a tiny bit across the tops of the sliced meat. It was a huge hit with my family and will definitely be made again.
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5 users found this review helpful

Make Ahead Breakfast Casserole

Reviewed: Dec. 26, 2010
This was the rave of our Christmas morning -- my entire family devoured it, and kept eating the leftovers throughout the day. Based on other reviews, we used fresh mushrooms with which I sauteed some sweet onion. I also used swiss and white cheddar for the cheeses, because we prefer swiss with mushroom and spinach flavors over the Monterey Jack as the recipe was published. I upped it to 6 eggs, then it looked like it was going to be too much for my pan, so I added another can of mushroom soup, another cup of cheese, and split it into two pans -- one with sausage, one with bacon. I upped the temp to 350 and baked about an extra 15 minutes. They both turned out beautifully! Next time I'll look for a sausage spicier than the "country sausage" I used, otherwise will make just as I did this first time.
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16 users found this review helpful

Apple Raisin French Toast Strata

Reviewed: Dec. 26, 2010
Based on other reviews, I made the following changes: Used a can of apple pie filling instead of dicing and peeling my own apples, added a couple capfuls of vanilla, and upped the temperature to 350, keeping it covered with aluminum foil until just the last 20 minutes or so. I also used Neufchatel in place of regular cream cheese. It baked beautifully. The top was golden and the texture was perfect - fluffy and soft-chewy, but cooked through and not too soft. This was very delicious and the preparation could not have been simpler. I will definitely make this again. I didn't give it a full five stars, because I do wish there were a little something to contrast with so much sweetness. I had also made a make-ahead breakfast casserole to which we added bacon, and I couldn't help but think I wish I'd thrown a teaspoon of brown sugar in the pan with the bacon and then added that to this instead of to the other pan. That little bit of salt from the bacon could have been just the thing. I'm going to make this again and will try that.
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Golden Pork Chops

Reviewed: Nov. 1, 2010
This was pretty good, but not something my family is necessarily clamoring for me to make again. I wouldn't be opposed to making it again, it just wouldn't be the first thing I'd go to.
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3 users found this review helpful

Asian Beef with Snow Peas

Reviewed: Nov. 1, 2010
Fantastic! I have made this several times at the urging of my husband and kids, who love every bite. Other than doubling everything (because there is never enough -- seriously, this is the only thing I make that there are never leftovers, no matter how much I make) I make it exactly to recipe. Delicious and sooooo easy to make!
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Braised Balsamic Chicken

Reviewed: Nov. 1, 2010
I added fresh minced garlic to the oil rather than using garlic salt to season the chicken, otherwise I made this exactly as written and it was wonderful. Even my husband, who is not a fan of balsamic vinegar, was very pleased. I served this with green beans and some mashed potatoes and the whole meal was a hit with everyone. I can't wait to make this chicken again.
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Roast Pork with Maple and Mustard Glaze

Reviewed: Nov. 1, 2010
Terrific! I made it in the crock pot (high about 4.5-5 hours) with onions and carrots. I didn't add the salt and pepper to the sauce (using it instead to season the pork directly, along with some garlic powder) but otherwise made the sauce to recipe. As another reviewer recommended, I ladled some of the sauce out of the crockpot and reduced it on the stovetop to make a yummy thicker gravy. I served this with the roast vegetables from the crockpot and hot buttered egg noodles and my family loved it, demanding that I make it again less than a week later. Yummm!
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