Shannon :) Recipe Reviews (Pg. 7) - Allrecipes.com (18588072)

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Restaurant Style Egg Drop Soup

Reviewed: Sep. 17, 2006
Very good recipe. I added about 1/3 c. each of chopped celery, shredded carrots and cabbage. I used 5 green onions rather than chives and added 1/2 tsp. black pepper. I will make this again...thank you W.J. Cory!
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75 users found this review helpful

Sweet and Sour Sauce I

Reviewed: Sep. 17, 2006
Fabulous! I think that this is even better than what I get in Asian restaurants (of course we don't have very good Asian restaurants in our area). I halved this recipe as I wasn't sure if we would use all the sauce but now I wish I had made a full batch. I did add about 1 tsp. of toasted sesame seeds and about 1/2 tsp. red pepper flakes. I should have taken Sconnie's advice and mixed the ketchup with the water as the ketchup didn't dissolve but no one complained. I served these with Pot Stickers Traditional (also highly recommend). I will be making this again soon. Thank you Linda!
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Pot Stickers Traditional

Reviewed: Sep. 17, 2006
Marcia Marcia Marcia! This recipe is really good! I had left over filling from an egg roll recipe from this site (used ground turkey) and added red pepper flakes to it. Like LZJoyce, I was confused about the direction to stir constantly...I followed MS.CHEF's advice and placed them in 2 tbsp. of oil and later added one cup of water, covered and steamed for about 4 or 5 minutes. Served these with the sauce suggested as well as Sweet and Sour Sauce I (also very good) and we all enjoyed them very much. Time consuming but well worth it. Thanks so much Marcia!
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Oriental Dipping Sauce

Reviewed: Sep. 14, 2006
This is a good recipe, though I wish I'd read the reviews, as I usually do, prior to preparing this sauce. I would have used low sodium soy (and probably used less than called for) and would have added some toasted sesame seeds as others suggested. However, the sauce was yummy though I believe I'll feel the bloat tomorrow. Well worth it, anyway. Thank you Jackie!
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2 users found this review helpful

Egg Rolls

Reviewed: Sep. 14, 2006
These egg rolls are the bomb...and I've gone through my fair share of egg roll recipes! I used large egg roll wrappers, used 2 lbs. ground turkey and omitted the shrimp. I used shredded carrots in place of the sprouts and upped the green onions to five instead of two. Thanks to IRISHMOM1 and KARONA1958 for their suggestion on using the bagged shredded cabbage...it saved some time. I omitted the oyster sauce and the MSG and added 2 tbsp. wasabi. Delish! Will probably cut the recipe in half next time as I still have some scrumptious egg rolls for the family dinner tomorrow as well as about 1 1/2 c. of filling left but I don't believe that I'll hear any complaints. Served these with Oriental Dipping Sauce from this sight (which I also highly recommend!) Thank you SO MUCH Donna! Excellent!
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3 users found this review helpful

Corn Tortillas

Reviewed: Sep. 14, 2006
Years ago, I tried to make corn tortillas and the result was a flop. In this case, history has shown to repeat itself. I added about 2 tsp. of salt as others had suggested but shouldn't have bothered because I only formed two tortillas, with much struggle. Making corn torillas, I believe, is a craft that requires patience and perserverence, and I simply gave up. This is a good authentic recipe for those who have experience making corn tortillas (flour tortillas are a piece of cake compared to corn) but I think it gives one the impression that ANYONE can make these. Not the case but I appreciate your submission Gloria, and admire anyone who can master the making of corn tortillas!
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5 users found this review helpful

Deluxe Chocolate Marshmallow Bars

Reviewed: Sep. 13, 2006
This is not a recipe to scoff at. I, too, was expecting more of a cookie-type "crust" but then again I used a 9 X 13 pan rather than a jelly roll pan. The bottom was a yummy fudgy brownie, could be because I used 1 oz. of unsweetened chocolate rather than cocoa (hence I increased the flour to 1 1/2 c.). I also added toasted coconut into the chocolate/cereal mixture. Very good...next time I might try a layer of caramel ice cream topping in between the marshmallow and cereal layers. Thanks Sandra!
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Mac and Cheese II

Reviewed: Sep. 10, 2006
First off, I doubled the recipe. After melting the butter, I added 1 chopped yellow onion and two cloves of garlic, minced. After browning the flour and adding the milk, I added 2 tsp. black pepper, 1 tsp. both worstershire sauce and Frank's Red Hot sauce and 1 14.5 c. diced tomatoes including the liquid. The sauce became a little too thick so I probably added a about 3/4 c. more of milk and then gradually added sharp cheddar and then the processed cheese. I made sure to cook the pasta just BARELY al dente as it always cooks a bit more in the oven and I didn't want the end result to be mushy. After I sprayed the casserole dish with Pam, I added the mac & cheese and then topped it off with about 1/2 c. each of bread crumbs and shredded cheddar. The flavor was wonderful, but the sauce was a little thick. I think that next time I will reduce the flour by half. Thanks Kristin for your yummy mac & cheese recipe!
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152 users found this review helpful

Light Wheat Rolls

Reviewed: Sep. 10, 2006
These rolls are pretty good. Like many others, I used honey instead of sugar, but after tasting them, I believe that I should have used only 1/4 c. as they were a little sweet for our tastes. I ended up adding quite a bit more flour, probably close to 1 1/2 c. to get the dough pliable and I used Pam spray rather than butter. A good recipe, but honestly, I like the frozen rolls that I get at the grocery store just as well and they are a lot easier! Thanks for your submission, Susan!
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3 users found this review helpful

Becky's Chicken Salad

Reviewed: Sep. 10, 2006
This is a nice change from the ordinary chicken salad. I boiled two chicken breasts with Adobo (R) seasoining and celery seed. I took the advice of many other viewers and added about 1/4 tsp. of cayenne pepper (I think crushed red pepper might be nice too) and added 1/4 c. minced red onion, though I think it didn't really need it, but I like onion. I didn't have fresh parsley so I subsituted 1 tsp. dried and also substituted 1/2 of a chopped gala apple for the grapes. Too late in the preparation, I realized I didn't have almonds and substituted toasted sesame seeds(I know it's not even close but it did add a nice flavor. I also, like others, reduced the mahyo to about 2/3 of a cup and it was perfect, along with the whipped cream. Can't wait to try it with almonds. Thanks Becky!
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1 user found this review helpful

Frozen Peanut Butter Cheesecake

Reviewed: Sep. 9, 2006
I've made this several times as it is SO good! I took other reviewers advice and used only 2 c. rice cereal. I didn't have chocolate chips so I substituted 4 oz. semi-sweet chocolate. I also could not find 5 oz. cans of sweetened condensed milk so used a full 14 oz. can. I took Cookiesprite's suggestion for the topping and melted 1 oz. semi-sweet chocolate and dded 1 tbsp. of butter to make the chocolate coating for the top. The last few times I have reduce the peanut butter to 1/2 c., as it was a little to peanut-buttery for us, and add an additional 4 oz. cream cheese. We really like the crust, by the way! Thank you Angel!
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50 users found this review helpful

Garlic Butter Sauce II

Reviewed: Sep. 7, 2006
Good basic recipe. It's a bit misleading to call this recipe Garlic Butter Sauce II as butter is not an ingredient. I usually make my own garlic butter sauce for vegetables, which is just that - garlic and butter, so thought that I'd try this for a change of pace. I used butter rather than olive oil since I served the sauce with fresh green peas. Because of this, I omitted the salt. Good with steamed veggies and and Italian entree. Thanks George!
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14 users found this review helpful

Penne and Vodka Sauce

Reviewed: Sep. 7, 2006
Thank you thank you thank you! This was better than I imagined. I didn't have the exact ingredients so improvised. After browning 14 oz. chopped prosciutto (which I drained) since it was what I had on hand, I added and sauteed about 1/2 diced red onion and about 2 cloves of garlic. I used 1 8 oz. can of tomato sauce and 2 diced roma tomates. Based on other reviews, I decided to increase the amount of sauce and added 1 c. cream and 1 c. milk. I simmered this with 1 tsp. black pepper and 1 tsp. crushed red pepper. This sauce, along with the suggested 16 oz. of penne, made about 8 servings...unfortunately, we each ate closer to 2 servings each! I will probably reduce the prosciutto (or hopefully I will have pancetta on hand) by 1/2 as well as omit the cheese as it was a bit salty for our taste. I'll save this one for an "indulgence meal" as it is so rich...but, man, was it good! Thanks Rick!
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Ten Clove Garlic Marinade

Reviewed: Sep. 6, 2006
I can't believe we each of us ate a almost a whole pound of ribeye! I thought I might be able to eat half...but this marinade is fantastic! I used only 1/8 of a cup of soy sauce and omitted the salt, both changes because we don't like very salty foods. I used A1 Steak Sauce and tripled the amount of pepper (freshly ground). I marinated the steaks 24 hours and will most likely marinate at least 36 next time, and call me crazy, but I might even increase the amount of garlic as we are garlic fanatics. Thank you for providing me with my new favorite marinade recipe!
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15 users found this review helpful

Buttery Crunch Crust

Reviewed: Sep. 4, 2006
I almost rated this at four stars due to the crust sticking to the bottom of the pie pan but thought better of it as I might have left it cook too long, plus I used coconut instead of pecans. Sweet, but not too sweet, crunchy, and best yet, EASY. My kind of pie crust...a no-brainer for non-bakers! Thanks so much Sara!
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Double Chocolate Pie

Reviewed: Sep. 4, 2006
The flavor of this pie will make your eyes roll back into your head! I made a few changes: I reduced the sugar to 1 1/4 cups because, based on other reviews, thought it might be too sweet. I was running low on milk so used fat-free 1/2 & 1/2 and used 2 oz. semi-sweet chocolate instead of chocolate chips. I was in the middle of melting this mixture when I realized I had only 3 eggs but continued on nevertheless. The result was a very soft pie (which was most likely the result of lacking an egg yolk) but so rich and yummy my son licked his plate (behind my back, of course!) Thanks Corwynn...really enjoy your recipes!
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Fast and Friendly Meatballs

Reviewed: Sep. 4, 2006
I really love this recipe. I always bake my meatballs...it is less messy and I don't feel compelled to stand over the meatballs while they cook due to fear of them burning. Plus, I think that they cook more uniformly. I did use ground beef rather than turkey so I omitted the olive oil and I added 1/4 c. of milk as well as a dash of pepper, salt and worstershire. Thanks ANASTASIAJANE!
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5 users found this review helpful

Angel Food Candy

Reviewed: Sep. 3, 2006
I would actually prefer to rate this recipe at 2 stars, but feel that I should give the benefit of the doubt since I have never tried this candy before. I thought the candy would be more light and airy. Instead it was quite hard and difficult to chew. The flavor was bland. Thank you anyway Debbie.
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1 user found this review helpful

Coconut Crust

Reviewed: Sep. 3, 2006
I'm sorry Carol. I've never rated a recipe so low but I was really looking forward to the final product and was hugely disappointed. I followed the recipe to the letter but was left with overly dark edges and the bottom of the pie was soft and not at all what one would consider a pie crust. Thank you for sharing though.
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1 user found this review helpful

My Mother-in-Law's Cheese Sauce...ssshh Don't Tell Her

Reviewed: Aug. 30, 2006
I should have taken other reviewer's advice and cut the recipe in half, but since I used only 3 c. of fat-free half & half I thought I would be okay. I reduced the liquid to three c. since others had trouble thickening their sauce. Mine, though it took a little while, got to a nice thickness. I also increased the onion to 1 1/2 tsp., sauteed it in the butter and then lightly toasted the garlic before adding the half & half. At that point, I added about 1/4 tsp. mustard powder (will probably double it next time) and, like stylingmom, added a little worstershire (about 1 tsp). I used about 16 oz. grated sharp cheddar as I didn't have American and the flavor was good but a bit grainy. I'll use American next time and see what the result is. All in all a great recipe but I highly recommend making 1/2 a batch unless your feeding a crowd. Thanks for the recipe, ALISSMOM, and your mother-in-law as well!
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10 users found this review helpful

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