kshannon Recipe Reviews (Pg. 1) - Allrecipes.com (188399855)

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Chili I

Reviewed: Sep. 24, 2014
Amazing. I only added 1/4 cup of brown sugar, then I added some green and red bell peppers, and some celery. I also let it simmer for a bit longer. I paired this with a salad and my cornbread with jalapenos. Amazing meal. leftovers for lunch were amazing. :)
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Boston Baked Beans

Reviewed: Jul. 2, 2014
After soaking you want to discard the water. The point of soaking is to get rid of some of the complex carbs (the part that makes you gassy) and puts them in the water. The recipe I make is very similar to this. I always add some barbecue sauce and whiskey.
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Salmon Cakes II

Reviewed: May 23, 2014
Four starts only because I tweaked it a bit. I substituted the cheddar for parmesan. I'm just not a fan of cheddar and didn't want to run to the store. I also added some tiny shrimp to it (maybe a cup? I'm terrible at measuring) and an extra egg. Everyone loved them and asked for more.
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Chicken Tortilla Soup V

Reviewed: Aug. 12, 2013
I only gave thus four stars because the chicken is best if you oook it in a crockpot all day and then shred it. It adds more flavor to the soup. I also added some hot peppers to spice it up and I think black beans are a must in tortilla soup.
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Basil Shrimp

Reviewed: Jun. 12, 2013
Every time I get shrimp my husband asks me to make this recipe. Instead of using the grill I always make these in a pan. It saves a lot of the sauce, which my husband always allows spill over onto his brown rice to add more flavor. I have tried it reducing the Dijon mustard, but I find it adds a lot of flavor.
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Buttermilk Pancakes I

Reviewed: Jun. 7, 2013
I love this recipe. My husband hates box recipe pancakes and I can only get him to eat these. I did make a few changes. I did not add the oil. Instead I added it to the pan as I cooked them. I also typically make my own buttermilk (one Tbsp of vinegar or lemon juice for ever cup of milk. I did not use a blender; I did not see the point so I mixed it by hand. I added some vanilla extract and they turned out wonderfully!
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Lola's Horchata

Reviewed: May 18, 2013
I tried this recipe the first time and it did not really taste like authentic horchata. It had too much vanilla, not enough cinnamon, and the texture was not right. The second time I made some adjustments and it was amazing. First, as someone said, blend two cups of water with one cup rice and two cinnamon sticks. Then I added three cups of water and let it sit out for four hours, then refrigerated overnight. I put it back in the blender with 1/2 tsp ground cinnamon and 1/2 tsp vanilla, then strained out the gritty bits of rice. I added 1/3 c brown sugar and 1 c milk (low-fat or non-fat milk does not overwhelm the flavor) and blended again. I strained it one last time and served over ice.
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