Sharon C. Recipe Reviews (Pg. 1) - Allrecipes.com (18940963)

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Sharon C.

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Original Homemade Italian Beef

Reviewed: Feb. 2, 2009
Loved it! And hey I don't even have a slow cooker...I had a 1.5 lb. chuck roast, rubbed it down with the Italian seasoning first, placed on a rack in a roasting pan, in the oven 300 degrees for about 2.5 hours...tightly covered with heavy duty foil...it was a pretty fatty piece of beef, so the rack helped "drain" some of the fat. Like others, I just dumped the whole jar of peppers and juice, along with some beef broth into the pan at the start. Served on french hamburger rolls with some of the peppers chopped up...we were in heaven! How Pittsburgh-y is this!
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1 user found this review helpful

Onion Cheese Bread

Reviewed: Jan. 17, 2009
This is really, really good! We just love the mustard flavor...I usually add a little extra! I've made this 3 or 4 times, and it's really worth the effort. We like to have this for weekend lunch along with a glass of wine. You can really use just about any kind of cheese, I use the shredded blends, whatever I happen to have around...but today I'm going to sprinkle a little garlic powder in the butter mixture! Thanks Debbie!
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11 users found this review helpful

Chicken Fettuccini Alfredo

Reviewed: Oct. 19, 2007
This was the best!!!! My husband kept changing the subject when I said I was going to make this LOL, he's not much of an alfredo fan. He loved it, and so did I. I used part EVOO and butter to cook the chicken. Added a little more Italian seasoning, and thought it wouldn't have hurt it to add a little extra! I used a pepper medley, subbed lowfat milk and fat free half & half, used more parm & less colby jack, and reduced fat sour cream. Loved the tomatoes in there, too. I just hope with the lowfat subs I made we can have it more often, thank you!
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11 users found this review helpful

Spicy Italian Pork Cutlets

Reviewed: Sep. 21, 2007
Added about 1 1/2 tsp. balsamic, also sprinkled some onion powder into the pork chop seasoning, and sprinkled shredded parm/romano on top at the end for garnish--just wonderful!! I made extra sauce to have over fettucine on the side(doctored up with some butter and parm), served with garlic bread --we were in heaven! Thanks!
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1 user found this review helpful

Greek Pita Pizzas

Reviewed: Sep. 2, 2007
We LOVED this! Used onion pita bread, kalamata olives and thawed out some frozen spinach. I added about 1/4 tsp. of dried mint leaves. Absolutely NO leftovers, thank YOU!
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2 users found this review helpful

Garlic Dill New Potatoes

Reviewed: Aug. 7, 2007
I'm always looking for a different potato recipe that won't overwhelm the main dish, and this recipe was perfect! I don't know if the steam method made much difference (bet it did, tho) but we were really impressed, my husband asks for these all the time.
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1 user found this review helpful

Pita Pizza

Reviewed: Jul. 31, 2007
These are GREAT! I added some roasted red pepper, used green olives instead of black, and parm/romano. Perfect late lunch for two on a Saturday afternoon.
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6 users found this review helpful

Brazilian Chicken with Coconut Milk

Reviewed: Jul. 31, 2007
We are in love with this! I left off the cumin, and only had ground ginger, but who care? It's not that difficult to make if you just stay calm and organized. Served with fried plantains (from this site) and rice.
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Curried Coconut Chicken

Reviewed: Jul. 31, 2007
This really is good--I read other reviews first, but decided to pretty much follow the recipe as written. Well, medium high on my new cooktop is too hot to make a decent curry paste, it was fried before I knew it. Started over closer to medium heat, worked fine. I'm also one of those who had trouble getting the sauce to thicken, did the old cornstarch routine at the end, even though it simmered for about 45 minutes, next time I'll reduce the liquids. We loved the end results, though, very impressive recipe--THANK YOU!
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Sauerbraten Stew

Reviewed: Jun. 20, 2007
Flavor was great, I used leftover sirloin tip roast cut into chunks (it was way too rare, so I marinaded for a couple of hours, and cooked as written), added 1/4 cup red wine and extra vinegar & sugar to make more "sauce" (our preference), I left off the raisins, and served with mashed potatoes and red cabbage. Just about as good as regular sauerbraten that you have to marinade for days, but so easy and quick with leftover meat! Thank you, this is a regular. I'll definitely try with egg noodles next time.
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6 users found this review helpful

Rice with Lemon and Spinach

Reviewed: May 30, 2007
Really good, we enjoyed this! I didn't do the final oven thing, I just covered it on the stovetop on low simmer for about 25 minutes, otherwise I followed the recipe exactly. Will definitely have this again! Thank you. Wanted to add that we serve this with the Chicken Souvlaki Gyro recipe found on Allrecipes--excellent!
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4 users found this review helpful

Marzetti® Old Fashioned Potato Salad

Reviewed: May 30, 2007
What a great change from typical potato salad! It was hard to stay away from the yellow mustard and dill pickles, but I had faith! I have another Marzetti recipe for stuffed potatoes, it's served warm with balsamic vinegar, I'm sure it's on this site somewhere. The only substitution I made on this recipe was use pimento instead of red pepper. We loved it!
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6 users found this review helpful

Dilled Chicken Salad

Reviewed: May 26, 2007
I used leftover tangy fajita chicken (from this site), penne pasta and dried dill (all I had), and this was just outstanding! LOVE the dressing- I bet it's amazing with tuna pasta salad. Thanks so much! Making this again, I have to say, just add the dressing gradually until it suits your taste, unless you like a really "wet" pasta salad.
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5 users found this review helpful

Viva Madrid Spanish Chicken

Reviewed: May 24, 2007
We LOVED this. I didn't really know if I liked dates or not, almost omitted them, but thought, don't be a wimp! So I followed the recipe as written, it is SO worth it. Thanks for posting!
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14 users found this review helpful

Greek Style Potatoes

Reviewed: May 16, 2007
This was great, my husband absolutely loved this. I was afraid it would be too spicy, but it was just perfect, served with Grecian pork tenderloin recipe from this site, as well as Greek green beans.
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Grecian Pork Tenderloin

Reviewed: May 16, 2007
We could NOT believe how good this was. We used this recipe to cook a 2 lb. pork loin roast on indirect heat charcoal grill, and it was outstanding! No need for sauce or gravy, and I didn't think it was too much marinade, if that was what tenderized the roast to perfection!! Wish I could give this 10 stars.
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4 users found this review helpful

Tangy Chicken Fajitas

Reviewed: May 7, 2007
This really was THE best- followed the recipe exactly, except we cooked on the charcoal grill, and taking Anna H.'s advice, made my own Italian dressing mix as posted on this site. The result was just wonderful. Thank you!
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Musaka

Reviewed: Apr. 10, 2007
I practically doubled the spices (as recommended)somehow this just came over as a disappointment. We are crazy about Turkish/Greek/Middle Eastern food; I just don't know what went wrong.
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Savory Lemon Limas

Reviewed: Apr. 10, 2007
I'm proud to be the first on this one. What a great way to have plain ole frozen limas, my husband isn't much of a veggie man, but he had seconds, and was eyeballin' my plate, too. I wouldn't change a thing about this recipe. Cathy, thank you!
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3 users found this review helpful

Real N'awlins Muffuletta

Reviewed: Apr. 10, 2007
Not for the faint of heart! I didn't have the cauliflower, and only had hard salami, ham and provolone, but the olive salad flavors were spectacular! We couldn't believe we ate the whole thing -- I think my husband is afraid I'll make these again.
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Displaying results 1-20 (of 76) reviews
 
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