Shannon Meyer Recipe Reviews (Pg. 1) - Allrecipes.com (18615913)

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Red Cabbage

Reviewed: Mar. 20, 2006
Excellent recipe, just like the Rohtkole you find in the best German restaurants. Add a bay leaf or two for really authentic german flavor. Froze well in my foodsaver and reheated better than the first time!
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101 users found this review helpful

Lumpia - Filipino Shrimp and Pork Egg Rolls

Reviewed: Jan. 24, 2010
Great lumpia recipe! Easy to customize by adding the same quantities of your preferred veggies. Makes more than enough for a crowd and the cooked lumpia freeze well for reheating later. Just be sure that your oil temp is 375 or under or they wrappers will cook faster than the filling.
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43 users found this review helpful

Smilejenna's Lumpia Sauce

Reviewed: Jan. 24, 2010
Tasty and very easy sauce. I upped the red pepper flakes to 1/2 teaspoon & it really gave it a great heat. Withouth the spicy notes it would be way too syrupy sweet.
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1 user found this review helpful

Champagne Punch III

Reviewed: Jan. 24, 2010
Excellent party punch. All my guests raved. Just the right amount of bubbly and not too sweet.
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4 users found this review helpful

Simple Hamburger Stroganoff

Reviewed: Apr. 26, 2010
Yummy! I didn't have Consumme, so I used 1 cup of beef broth, 1 can of soup and halved the cream cheese & sour crema also. Delish!!
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1 user found this review helpful

Brown Sugar Smokies

Reviewed: Sep. 16, 2010
Best ever. Made these for an appetizer bar on labor day weekend and what a hit! Folks are still talking about them. I took a couple of suggestions from previous reviews to enhance the bacon goodness: *Coated the bacon in brown sugar before wrapping them around the smokies. *Broil them on a broiling pan about 15 minutes, turning once. The excess sugar 'soup' runs off and they crisp up beautifully, no soggy bacon! *Served them with a perfect sauce: 1/4 cup each brown sugar, mayo and chili sauce. Stir it up well and refrigerate the sauce a couple hours or overnight. This is going to be a party, lake weekend staple from now on!
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5 users found this review helpful

Banana Orange Bars

Reviewed: Sep. 16, 2010
Excellent recipe. I added a teaspoon of vanilla extract. I didn't frost them because they were going on a roadtrip and using a jelly roll pan makes them the perfect size for snacking. Not as dense as banana bread and not exactly a bar cookie either, cut into small rectangle, they were wonderful and had a cake-like consistency. Next time, I think I will just put a simple white glaze on them, but frosting might make them too sweet.
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2 users found this review helpful

Cream Peas

Reviewed: Sep. 16, 2010
I browned some garlic in bacon grease and used that for the roux base instead of butter. Served over Salmon Patties for a traditional southern dish and it was excellent. Based on earlier reviews, I left out the sugar and used whole milk instead of heavy cream. What better than vegetables in gravy! Nom!
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1 user found this review helpful

Cajun Appetizer Meatballs

Reviewed: Sep. 16, 2010
Huge Hit! Used Tony Chachere's for the 'cajun spice'. Excellent, easy to make and the meatballs were lovely and moist without falling apart. They don't taste spicy at first, but there is a definite 'kick' afterwards. These will be on every appetizer menu for holidays and lake weekends from now on!
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10 users found this review helpful

Awesome and Easy Creamy Corn Casserole

Reviewed: Sep. 16, 2010
Easy, easy and easy to make. Served beautifully and everyone at the table just raved and had seconds and some even thirds. Heated up well the next day, too.
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2 users found this review helpful

Key West Chicken

Reviewed: Sep. 16, 2010
Nice tangy flavor, a breeze on the grill. A nice alternative to the standard summer bbq chicken.
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2 users found this review helpful

Broiled Tilapia Parmesan

Reviewed: Sep. 16, 2010
Super easy, quick and healthy weeknight meal.
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1 user found this review helpful

Easiest, Most Delicious Meringue Buttercream

Reviewed: Sep. 16, 2010
Amazing is the only way to describe this icing. A half recipe makes plenty for a sheet cake or if you are using a filling on a 2-layer cake between the layers. The key is to make sure you get full volume out of the egg whites (and I use the Wilton meringue powder instead of egg whites) and be super patient with the butter and add no more than a pat of butter at a time. It takes a while, but if you have a stand mixer, it's easy and this frosting is 100% worth the time and effort. If you refrigerate your cake, be sure to take it out about 10 minutes before serving for the icing to soften or it will crumble when cut. This is my new go-to, standard white icing recipe!
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5 users found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Sep. 16, 2010
Cheese! Add some leftover bacon or ham cubes to it and you've got a main dish. So easy and so yummy!
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2 users found this review helpful

Baked Mashed Potatoes

Reviewed: Sep. 16, 2010
I halved the recipe and put a little shredded cheese on top during the last few minutes of baking. Guaranteed NO LEFTOVERS when you serve these. Puffed up a little and were just fluffy and yummy.
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3 users found this review helpful

Eggplant Parmesan II

Reviewed: Oct. 12, 2010
This was an excellent recipe.
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2 users found this review helpful

Bulgogi (Korean Barbecued Beef)

Reviewed: Oct. 15, 2010
Excellent! Will make again.
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2 users found this review helpful

Fantastic Pumpkin Bars

Reviewed: Nov. 3, 2010
I took this to a Halloween Party and it got raves! Very moist and cake like. Don't skip the frosting, it really added the perfect touch to this great fall dessert. Next time I will probably halve the amount of shredded carrots, when you cut the cake, the carrots just string out everywhere which was not so visually appealing.
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6 users found this review helpful

Spanish Rice Original

Reviewed: Nov. 3, 2010
Best I have ever made! I even used instant rice and it still turned out great! Just the right amount of kick and the texture is fabulous and everything is better with bacon, right? The second time I made it, I added 1 lb. of cooked ground beef and came up with an easy one-pan main dish meal. Serve it with corn cakes or warm tortillas. NOM!
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2 users found this review helpful

Baked Chicken Breasts Supreme

Reviewed: Oct. 31, 2011
Surprisingly fabulous! I subbed french onion dip for the sour cream. Super tasty and easy to fix. My boyfriend normally does not like any kind of baked chicken, but he absolutely raved about this dish!
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2 users found this review helpful

Displaying results 1-20 (of 34) reviews
 
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