cook's profile


ShawnaRae
 
Home Town: Mission Valley, Texas, USA
Living In: Goliad, Texas, USA
Member Since: Oct. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Healthy, Dessert, Kids, Quick & Easy
Hobbies: Camping, Boating, Fishing, Hunting, Photography, Reading Books
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Oct. 8, 2011 7:00 pm 
Updated: Nov. 21, 2011 9:56 am
Today I made the Chicken Cordon Bleu that was provided to me by Barber Foods for the Allrecipes Allstar Program.  I have to say, they were very very good, even though they were a frozen food product.  My family is mainly used to homemade foods that I make at home, so I wasn't sure how my… MORE
Barber Food Chicken Cordon Bleu, Parmesan Noodles and Green Beans - Photo by ShawnaRae
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Barber Food Chicken Cordon Bleu, Parmesan Noodles and Green Beans - Photo by ShawnaRae
About this Cook
Hi there! My name is Shawna, and I am from a small town in Texas called Goliad. I am 27, and have been married almost 5 years, to my WONDERFUL husband, Scott. I have 2 stepkids, Cody (15) & Haley (12). Cody lives with us full-time. I love to cook and so does my husband. Please find me on Facebook (Shawna Dornburg Park) or email me at Shawrae@hotmail.com. :)
My favorite things to cook
I love to make pasta dishes with chicken and shrimp. We love ribs and good southern food also. Comfort food. Mac and cheese, fried chicken, mashed potatoes, chicken fried steaks. So if you have any favorites, email me at Shawrae@hotmail.com!!!! My newest favorite would have to be cheesecake. I'd like to start making and playing with different types of cheesecake though. Turtle, fruit, and different crumb crusts.
My favorite family cooking traditions
We do all the typical things. Turkey at Thanksgiving, and a honey ham at Christmas. We also like to encorporate some Mexican flavors in at Christmas. We love good homemade tamales. Id like to start our own family traditions also.
My cooking triumphs
My most recent triumphs would have to be rolls, sausage rolls, buttermilk bread, Italian bread, cheesecakes, chocolate cakes, Chicken Parmesan, shrimp scampi and Fideo. I have been trying a lot of new recipes....Loving most of them!
My cooking tragedies
The worst thing i made was one of the first times i tried to make Chicken Parm. and i breaded the chicken with flour, and fried it. It was GROSS. Now i have perfected it. I also once messed up my deviled eggs. I used sweet relish instead of dill. Tasted horrible. Other than that, i havent made any mistakes. Maybe a crispy cookie bottom or two, but thats about it, SO FAR!!!
Recipe Reviews 95 reviews
California Crescent Sandwiches
I am giving this 4 stars simply because of the IDEA of it. Using the crescents for bread. Genius!!! Same flavor/texture of a croissant, but less mess, flaking and easier to bite. I added "fillings" because that's what I do...LOL I added sliced tomato, bacon, Duke's mayo, salt and pepper. I did not use guacamole. I simply sliced avocados and layered into the sandwich. I also added in a little black forest ham, because that's what we like.

4 users found this review helpful
Reviewed On: Oct. 5, 2011
Crisp Onion Relish
The only reason I am giving this 3 stars is that I did not use the mayo. Just didn't sound like a good addition. I did all the other stuff though. And it was awesome!! We had it with hamburgers and we plan on having this relish with BBQ.

0 users found this review helpful
Reviewed On: Oct. 5, 2011
Apple Braised Pork
I am only giving this recipe 3 stars because I had to do quite a bit to it, to give it flavor. I added one chicken base cube, 1/4 c white wine, a bay leaf, more pepper, more salt and also a sprinkle of poultry seasoning because I didn't have plain sage. (yuck) I also used a bit more meat, so I added one more apple (granny smith). I subbed the concentrate juice for Simply Apple juice (which is FANTASTIC, by the way). My guys said that it would have been any more sweet, it would have been gross. But with the wine, chicken cube, and bay, I think it made it just savory enough. A must with mashed potatoes. *“I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com"*

28 users found this review helpful
Reviewed On: Oct. 3, 2011
 
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