shanagan Recipe Reviews (Pg. 1) - Allrecipes.com (1913732)

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Chewy Cocoa Brownies

Reviewed: May 2, 2012
These are, by FAR, the best brownies I've ever made (and that's not a small amount of brownies). Fabulous. Although, while making the recipe I was irritated over all of the "random" amounts - 1 1/3rd of this or 7/16th's of that (ok, not really). I don't know, it bugged me. lol But, man, are they ever worth it - I'll always keep Nestle cocoa on hand now.
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2 users found this review helpful

Saltine Toffee Cookies

Reviewed: Mar. 1, 2012
Love this stuff, a definite Must Add to next year's cookie plate during Christmas time.
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1 user found this review helpful

Pastry Cream

Reviewed: Nov. 24, 2011
OK, but not quite rich enough for our taste, imo, needs more egg to be a classic pastry cream. Also, if you're having trouble w/lumps, it's probably that you cooked it on too high a heat - cornstarch cooked over med-high will tend to lump.
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4 users found this review helpful

Dulac Dirty Rice

Reviewed: Nov. 18, 2011
I don't care for the pecans in this (just a personal preference, I've been tempted to try it with almonds), but the raisins are absolutely delicious in this recipe! Love, love, love it! (Though now I use the Southern Dirty Rice recipe here on allrecipes as my base.)
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7 users found this review helpful

Natchitoches Meat Pies

Reviewed: May 27, 2011
I hate to rate this low, as I LOVE Natchitoches meat pies (that's pronounced "Nack-a-tsh" btw), but this recipe needed some work to get it where it needed to be. First, onion, celery and bell pepper cooked in the roux are a must. Then chopped garlic, then I added my meat, and immediately turned the burner off *before* the meat could brown - if anything it just got a bit "gray." Then I seasoned with a heavy-handed blend of white, black and cayenne pepper. Meanwhile, I re-rolled pkg'ed crust into about 12 5" circles (will DEF make my own crust next time, that was a pain) and put about 2T of filling into each pie, placing each on a greased pan after forming the pies and cutting tiny slits in the top for steam to escape. I then baked for about 30 minutes at 350. But here's what sends this over the top - you should have quite a bit of meat mixture left over at this point - now you can go ahead and brown it and use that to make gravy, either from scratch or with a brown gravy mix - it is phenomenal over mashed potatoes and the pies.
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70 users found this review helpful

Pineapple Cheese Casserole

Reviewed: May 27, 2011
I expected to love this recipe, but really it was.. Well, it was pineapple, cheese and crackers. I kept thinking I "might" try to update this by adding some jalapeno or something with some bite - but I enjoy cooked pineapple too many other ways to make again. Sorry! Having said all of that, I did have friends who LOVED it, so it's something you'll just have to try for yourself, I think.
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4 users found this review helpful

Garlic-Lemon Double Stuffed Chicken

Reviewed: Feb. 8, 2011
Everyone liked this one a lot. My only changes were to use shredded cheddar "mashed" in with the cream cheese, plus added garlic, lemon pepper, onion powder and parmesan. Oh, and I used Panko crumbs. But I think to bring it over the top, I'll make extra sauce for plating next time, maybe with a splash of white wine for good measure.
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2 users found this review helpful

Candy Cane Fudge

Reviewed: Jan. 15, 2011
Favorite new recipe I tried this Christmas! Absolutely picture perfect (I dripped a bit of gel colorant & swirled as others recommended) and surprisingly delicious as well! I love the little crunchy bits, but my husband liked when the candies got a little softer with a bit of time. Time? Bah! Good from the start!
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5 users found this review helpful

Shannon’s (Delicious, Amazing, Probably Most Unique You’ve Ever Had) Babyback Ribs

Reviewed: Jun. 1, 2010
Yum! I wouldn't have added it if we didn't love it!
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2 users found this review helpful

Asian Coleslaw Light

Reviewed: May 31, 2010
I'm sorry to say that I didn't care for this at all. Normally I know when I'll like a recipe based on the ingredients, and this looked like a hit, but there was just something that didn't work here. I ended up tinkering until I was mostly ok with the results, but it took quite a bit of tinkering to get it to where I'd serve it to guests. Additionally, the color of the dressing - a sight brownish - was unappealing.
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2 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Apr. 25, 2010
We usually go for spicy/complex flavor profiles in my home, and our reaction to this soup was hysterically funny. It was like, what IS this.. my entire family was enchanted by the pure Middle-American simplicity of it. It wasn't spicy! No seasoning but S&P! Imagine that! This is high praise indeed. (Though, a squirt of sriracha into your bowl gives a nice kick too.)
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2 users found this review helpful

Sweet and Sour Dressing

Reviewed: Apr. 3, 2010
Texans: This is almost a match for Babe's Chicken House house dressing! It's very sweet, with a nice vinegar tang, and the author is correct, it's surprisingly universally liked. I do grate the onion instead of finely dice (which is a pain, but results in a nice smooth texture) but other than that, no changes. :-) __Update!__ Also, the flavors become SO much more complex if you let the dressing sit for several hours before serving. It's phenomenal with spinach, bacon and fresh sliced strawberries.
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27 users found this review helpful

Low-Carb Cajun Meatloaf

Reviewed: Mar. 6, 2010
Per serving: 504 Calories, 5.4 grams carbs, 38.5grams fat, 31.4 grams protein
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2 users found this review helpful
Photo by shanagan

Awesome Chicken Noodle Soup

Reviewed: Feb. 2, 2010
Yum! The lemon grass is perfect in this, I absolutely love it. With a squirt of sriracha this is sublime - and I usually don't even LIKE homemade chicken noodle soup. If you can't get lemongrass locally, look in the produce section for plastic tubes that kind of look like toothpaste tube, but big - my local store carries lemongrass, chili paste, and pesto. They're actually quite good.
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5 users found this review helpful

Devil's Steak Sauce

Reviewed: Jan. 30, 2010
Per another trusted reviewer (hey, SunnyByrd!) who thought this was maybe a bit too concentrated flavor-wise once it had cooked down, I doubled the recipe and decided to sub the tomato sauce with about 3/4 of a can of tomato paste so that I wouldn't have to reduce it quite so long. (I also used sriracha for the hot sauce, and added a few shakes of fish sauce for added complexity.) This honestly may be the best recipe I've tried on Allrecipes. It is sweet, but unique. We used about 1/3 cup as a quick marinade for sliced pineapple (if you haven't grilled pineapple you don't know what you're missing) which was outstanding - truly - with our steaks. I am a huge fan of A1, and I can honestly say I'll never buy it again. Edited to add: this is also a fantastic base recipe to play with and add your own spin.
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4 users found this review helpful

Grilled Pineapple

Reviewed: Jan. 21, 2010
Canned pineapple works too! I just patted two cans of sliced pineapple (in juice, not syrup) dry before putting them in a ziploc with the marinade (I skipped the butter and used sriracha as my hot sauce, adding a little extra) and loved the spicy zip the sriracha brought to the party. Absolutely amazing with teriyaki marinated pork chops!
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92 users found this review helpful
Photo by shanagan

Rice Vinegar Basting Sauce

Reviewed: Jan. 10, 2010
Love, exactly as written! One quick note: I notice a lot of ppl subbing fresh ginger for jarred or powdered in recipes - Buy a "hand" of ginger, wrap it in plastic wrap then put in a freezer bag, and use as needed. It's super easy to grate this way - just peel a small amount, grate away, then back in the freezer. Hope that helps someone.
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31 users found this review helpful

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