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

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Savory Garlic Marinated Steaks

Reviewed: Sep. 1, 2006
I used this marinade on some left over top round steaks that were on the tough side. This marinade was so incredible! The steaks were incredibly flavorful and less tough. My husband noted that each bite he took was better than the last. We will definitely use this recipe again.
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2 users found this review helpful

Chicken Marsala

Reviewed: Mar. 7, 2007
My husband called this a "weekly winner" and said he can't wait until I make it again. I won't mind either, considering how easy it was to make. I dislike pounding chicken, so I used chicken tenderloin instead and skipped that step. I threw in some Italian seasoning with the flour mixture, some garlic when I threw the chicken in the pan, and I doubled the sauce. Next time I will at double the mushrooms as well. My husband went back for more and there are no leftovers. This was great, especially the sauce. Mmmmm.
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1 user found this review helpful

Pork Chops with Raspberry Sauce

Reviewed: Jan. 11, 2008
I really loved this recipe. It's so easy and elegant, my favorite combination! Sooooo delicious! I also added balsamic vinegar and added butter to thicken the sauce and make it glossy and lovely.
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2 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

Slow Cooker Sausage with Sauce

Reviewed: Feb. 11, 2008
Excellent. Best sausage and peppers we've ever had. The sausage is so tender. Thicker slices works best with the vegetables -- the first time (of many) that I made this, I chopped the vegetables too thin and I might as well have pureed them. With thicker strips they were still strips.
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4 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

Lamb Feta Peppers

Reviewed: Mar. 13, 2008
This was fantastic and I cannot wait to make it again. I would add more sauce next time. Based on previous reviews, I used more garlic and some red pepper flakes. I browned the lamb, then the onions and garlic, and added the spices at the end. I blanched the bell peppers for about 5 minutes and added some of the sauce to the meat mixture before stuffing my red peppers. That's why I wish I'd had another jar. I just used jarred Prego -- I think it was Roasted red pepper & garlic or something. These were the best stuffed peppers I've ever tasted. My husband devoured them!
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3 users found this review helpful

Grilled Brown Sugar Pork Chops

Reviewed: Jan. 6, 2010
I make this all the time. I use Merry Widow's modifications (cut water, sugar, cornstarch, halve the oil, up soy to 4TBSP) and marinate for about 3 hours. I grill it with my stovetop cast iron grill pan. It is the only way my husband wants me to make pork chops anymore.
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1 user found this review helpful

Slow Cooker Pulled Pork

Reviewed: Aug. 12, 2010
Followed MegaG's suggestions. I used a Butt Roast, slow-cooked on low for 6-7 hours, shredded and added BBQ Sauce then slow-cooked for another hour. Served on toaster Kaiser rolls with coleslaw. Mmmmm! Very tasty!
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4 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

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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1 user 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

Salmon with Brown Sugar Glaze

Reviewed: Jan. 12, 2010
Very delicious and couldn't be easier! My family loves this dish. I serve it with a simple rice pilaf and a salad with an orange vinaigrette.
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0 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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0 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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1 user 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

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

Island Kielbasa in a Slow Cooker

Reviewed: Mar. 13, 2007
This was terrific. I used a 3 lb package of kielbasa, but otherwise kept the ingredient amounts the same. I waited until the last 1/2 hour to add the pineapple as suggested. My husband and kids devoured this. I thought I was making enough to have plenty of leftovers the next day for lunch, but my 11 year old picked out the few remaining pieces of meat leaving only the rice and sauce. I can't wait to make it again, only next time I'll probably use at least 4 lbs of kielbasa.
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3 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

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