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

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Chicken Enchiladas I

Reviewed: Jan. 7, 2007
This is one of the favorite things I've made from this site. It was very time and labor intensive the first time I made it, but each subsequent time I get faster. I make a double or triple batch, and freeze the extras after rolling. When I'm ready to prepare I take out the amount needed and put in a baking dish, throw on the sauce and cheese and into the oven. The second and third times I serve it from frozen are even better than the first batch that doesn't see the freezer! Using the other reviewers suggestions, I omit the water, substitute salsa for the tomato sauce, chopped chiles for the green pepper, red enchilada sauce for the taco sauce, and use reduced fat cheddar. I poach my chicken in some chicken broth and herbs, then shred it with 2 forks. I've also tried it with a supermarket roasted chicken, but my family likes it best when I've poached it. Sooooo delicious!
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1244 users found this review helpful

Marinated Pork Tenderloin

Reviewed: Aug. 29, 2006
Didn't change a thing and it was awesome! Marinated it for 12 hours. I don't have an outdoor grill, so I used my cast iron grill pan on the stove. The best part was the chargrilled outer part -- mmmmmmmm! Next time I'll probably sear it on the stovetop and finish it off in the oven. I'll probably also boil and reduce down some of the left over marinade to make a yummy sauce. This is now officially the only pork tenderloin recipe I'll ever need. My husband thought it was amazing, as did my very picky ten year old. Edited to Add -- Made this a week later (couldn't wait any longer, it was that good) and did just that -- I seared it on the grill pan, stuck in a meat thermometer, and finished it off in a 350 oven until it reached 160, about 25-30 minutes. I boiled the marinade to reduce it to a nice gravy. Mmmmmmm! It was moist throughout and so good. My husband had thirds!
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401 users found this review helpful

Cola Pot Roast I

Reviewed: Jan. 7, 2007
Superb! I didn't substitute any ingredients at all. I did use my crockpot, though. Just dumped everything and let it go without bothering to brown the meat or anything. It was soooo good! Best pot roast I've ever had! I've made this several times now and it always gets my family's rave reviews! Couldn't be easier or tastier.
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185 users found this review helpful

Reuben Casserole

Reviewed: Jul. 24, 2006
This was delish! My hubby devoured it. I toasted the bread cubes on the advice of previous reviews, and the bread ended up being one of the tastiest parts. I also used 1000 Island dressing, and more than 3/4 Cup -- I gave it a good drizzle over the top to lightly but evenly coat it. The only thing I would do different would be to get the cheese right -- I thought I bought a block of swiss, but noticed while I was grating it that I had picked up sharp cheddar by mistake. It still came out awesome, but the swiss would be even better. Mmmmm. My husband asked me to put this in regular menu rotation. Updated to add: I've made this a couple more times now, and with the swiss cheese, which was better as I expected. This dish is a great hit with our family!
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58 users found this review helpful

Orange Romaine Salad

Reviewed: Apr. 2, 2007
This was delicious and very light and refreshing. Maybe a bit too light in flavor. We tripled the green onion to really have the flavor come out, otherwise it would have been a bit bland. But with the additional green onion it was wonderful. We have salad every night with dinner, and this will make a nice addition to our repertoire, especially during the spring and summer months. Edited to add: We've since had this several times in the last month. I still recommend lots of green onion. I've started adding a couple TBSP of orange juice and some orange zest to really bring out the flavor of the dressing. With these changes I'd bump up my rating from a 4 to a 5. We also toss on some flavored almond slivers to complete the salad. Yummm!
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27 users found this review helpful

Rollups

Reviewed: Jan. 9, 2007
I'm surprised how high the ratings are for this recipe. I thought it sounded good and certainly easy, but it turned out so bland. I tried wrapping bacon around as some of the other reviewers suggested. It didn't help. This dish was not only bland tasting but very bland looking as well... too white. My family wouldn't even eat it. That what happens when I try to be lazy and make a simple recipe such as this. It wasn't horrible, it just wasn't good. It tasted and looked like something you'd be served at a really bad roadside restaurant.
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19 users found this review helpful

Garlic Asparagus with Lime

Reviewed: Apr. 2, 2007
This was a nice new way to prepare asparagus. It's the perfect time of year and we picked up the most wonderful thin baby stalks that cooked quite nicely. If they were thicker I would have steamed them briefly in the microwave to get the cooking started, but it wasn't necessary the night I prepared them. They were the perfect accompaniament to thinly sliced flank steak with a rub made from chili/lime/brown sugar and paprika and the orange romaine salad from this site. A perfect spring meal!
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17 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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15 users found this review helpful

Apple Cider Sauce and Pork Loin Chops

Reviewed: Aug. 12, 2010
Fantastic -- my family loved it! I didn't have seasoning salt, so I used a celery salt instead. I couldn't find apple cider concentrate, so I used regular apple juice concentrate, and added some cinnamon and grated nutmeg. I also cooked it entirely on the stovetop. I added the celery salt, pepper, garlic powder and poultry seasoning to some flour in a large zip-top bag, threw in some pork sirloin chops and coated them with the mixture. (The flour probably helped my sauce thicken.) I browned the chops, set them aside, lowered the heat a bit and added thinly sliced onions to the pan. Once the onions were carmelized, I threw in the apple juice concentrate, cinnamon and grated nutmeg to taste, the worcestershire and the sherry and stirred it all. I added the chops back in, covered and simmered for about 25 minutes. When I removed the chops I let the sauce continue to simmer for only a minute or two, that was all that was needed for it to thicken up. This was a big hit!
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15 users found this review helpful

Angel Hair Pasta with Shrimp and Basil

Reviewed: Jan. 19, 2007
Wonderful! Upon the recommendations of some other reviewers, I made a couple additions. I threw in some hot red pepper flakes while the shrimp was cooking, and I added some tomato paste and heavy cream to the sauce. I used fettuccine and the sauce clung wonderfully. I also made some changes with regards to the basil. Fresh basil doesn't like to be chopped too much, and it also is best left to be added later to a dish. I threw in some dried basil while the sauce was initially reducing to incorporate the flavor, but I didn't want to waste the fresh basil and have it turn black by heating it too early. Instead I made some fresh basil ribbons that I threw in when I added the shrimp back in. It worked perfectly. This was wonderul and easy and I will definitely make it again. My husband asked me to add it into our regular repertoire of meals.
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15 users found this review helpful

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

Rich Mexican Corn

Reviewed: Mar. 13, 2007
This was the star of our dinner and really outshone what was probably a really great maindish. I made it exactly as written, with the exception of using 1 can of jalapenos instead of the fresh as my grocer was out. Whew! One whole can may have been much as it was REALLY REALLY REALLY spicy. But the sweetness of the corn and red pepper was so refreshing in contrast. I will definitely make this again and will probably use half a can of jalapenos. Or rather, I'll just double the recipe except for the jalapenos, because my family could have eaten plenty more of this! Mmmmmmmmmm! One of the most surprising and tastiest side dishes I've ever had. Definitely too rich for every day, but it will make any occasional dinner special!
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10 users found this review helpful

Hot Chicken Sandwiches II

Reviewed: Jan. 8, 2007
Frankly I don't see the point of this. I'd rather stick a potpie in the microwave or make a full-blown chicken and stuffing dinner. The recipe as written sounded intriguing, but in actuality made something pretty lame. It tasted okay, but needed something more. My family told me to never make this again.
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10 users found this review helpful

Italian Style Chili

Reviewed: Jan. 11, 2008
Delicious and different! I made this because I didn't want to have to live up to a family member's traditional style chili that we all rave about. I figured this would be a great compromise. I've made this a few times now. My husband requests it often. I usually make a double batch, but I use half ground beef & half sweet Italian sausage. I use fresh mushrooms, and add extra, because the mushrooms are really stand-out in this recipe. I've used 1 can kidney and 1 can cannellini beans, but I think I'm switching to all cannellini, because they really are terrific with these flavors. Now my family thinks of this as MY chili and it's not just the other family member whose praises are sung!
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9 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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7 users found this review helpful

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

Crispy Rosemary Chicken and Fries

Reviewed: Aug. 25, 2010
Excellent! Using other reviewers suggestions, I added to olive oil and herbs some dijon mustard, worcestershire and some lemon juice. I used all fresh herbs. I marinated the potatoes and chicken for an hour. I set the potatoes in for 30 minutes and added the chicken for 30 more. I'll drain the marinade at about the halfway point for the potatoes next time I make this, so that they crisp up a bit better. The flavor was a hit with my family!
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5 users 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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4 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

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