Mary Shawhan Profile - Allrecipes.com (18831242)

Mary Shawhan


Mary Shawhan
 
Home Town:
Living In: Independence, Missouri, USA
Member Since: Jul. 2004
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Mexican, Italian, Southern, Dessert, Quick & Easy
Hobbies: Knitting, Quilting, Sewing, Needlepoint, Camping, Boating, Walking, Reading Books, Music, Wine Tasting
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Mary-May 2011
  
About this Cook
I have been cooking since I was six years old (for over 45 years). For the past 15 years I been been a team organizer for a competitive barbecue team (Shawhan Beer, Bourbon, & BBQ). We compete every year in the world's largest barbecue contest, the American Royal. This year our team won 4th place in the potatoes category with a recipe I found on AllRecipes.com.
My favorite family cooking traditions
My family comes from Ireland and every year around Christmas we all bake meat pies. These are small tart sized pies that contain a combination of lamb and pork baked inside a pastry crust. The baked pies are then boiled in broth until they are soft then they are served in a bowl with pepper. It has been a tradition to serve these pies to friends and relatives for over a 100 years.
My cooking triumphs
I cooked my very first meal when I was 7 years old. It was a rump roast with potatoes and carrots. My mother coached me, but I did all the work. After that, I was hooked.
Recipe Reviews 12 reviews
Mini Meatloaves
This is, hands down, the best meatloaf recipe I've ever tried. I would have never thought to use oatmeal as a filler, but it definitely works! Even people that hate meatloaf love this recipe. And no matter what anyone says, it does NOT taste like an oatmeal cookie. As a matter of fact, no one I've ever served it to has ever guessed that the secret ingredient is oats. The only thing I do differently is make a brown gravy to go over the meatloaf upon serving. I cook a 1/4 cup flour with a 1/4 cup melted butter in a small saucepan until it forms into a paste and starts to brown. Then I add 2 cups of beef stock, and stir until thickened. I then kick up the taste by adding a cube of Knorr Beef Concentrated Stock and a tsp of Kitchen Bouquet. I serve this with the meatloaf and mashed potatoes. There is something magical about the taste of the gravy together with the tomato/brown sugar topping. If you are a mushroom fan, sauté some mushrooms with the butter until soft, and then proceed with the flour, stock, etc.

2 users found this review helpful
Reviewed On: Jan. 20, 2015
Bloody Mary Cocktail
Want to kick this drink up a notch? Try using bacon-flavored vodka (yeah, there really is such a thing). Ah-MAY-zing.

4 users found this review helpful
Reviewed On: May 10, 2013
Garlic Green Beans
I've been making this recipe for around 5 years...and it is loved by everyone. I usually use fresh garlic in garlic recipes, but for this dish I just use the already minced garlic you can buy in a bottle...about two heaping teaspoons...instead of mincing an entire head of garlic by hand. It will save a LOT of time and I cannot taste the difference (I've tried it both ways). In addition, use the "shredded" parmesan instead of the grated, and if you can get a good quality parm...it will make a world of difference. This recipe is a staple in my kitchen, btw. ;-)

3 users found this review helpful
Reviewed On: Sep. 19, 2012
 
Cooks I Like view all 2 cooks I like
Cooking Level: Expert
About me: I have been cooking since I was six years old… MORE
Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
 
Published Recipes
 
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