SHANNONSPIVEY Recipe Reviews (Pg. 1) - Allrecipes.com (1993985)

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Catfish Gumbo

Reviewed: Mar. 5, 2006
I REALLY like this recipe. I chose catfish nuggets because they are tons cheaper here. The only thing is, you have to go through them and check for bones. It's not a big deal because I figured that I would have to cut them anyway. The nuggets come cut in little squares and they are fresh.
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10 users found this review helpful

Ann's Shrimp Etouffee

Reviewed: Mar. 5, 2006
I really liked this but BECAREFUL! If you scale down the recipe, it does not change the amount of H20 listed in the method.I screwed up by adding too much H20 and had to let it cook way down. My dumb fault but it didn't dawn on me until I poured it in. Otherwise, it's really good!
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20 users found this review helpful

Merry Cherry Bars

Reviewed: Jan. 6, 2004
I made these for Xmas and I loved them. They were ugly but they tasted awesome. I think the fruit and chocolate thing deterred people from trying them but once they did they really liked them. If I make them again, I think I will try to conceal the m & m 's a little better.
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2 users found this review helpful

White Chocolate Raspberry Cheesecake

Reviewed: Jan. 6, 2004
This is not a BAD cake but I just thought it was average. It seemed like lots of work for the same result as a regular cheesecake. I could not notice the white chocolate too much. Don't get me wrong...it is good but for me, just not worth the effort.
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1 user found this review helpful

Chicken Pot Pie IX

Reviewed: Jan. 6, 2004
I thought this was pretty good. I added more spices like bay leaf to the boiling water. I think w/out it, it would have been a little bland. Also, don't be afraid to let it really thicken
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4 users found this review helpful

Caramel Apple Pie II

Reviewed: Jan. 6, 2004
This was a great recipe. I took the advice of some of the other people that reviewed this pie. First, I cut out the white sugar totally and used granny smith apples (to keep it from being too sweet.) Second, I was afraid of it being runny so I cut the butter back a tablespoon and added another tablespoon of flour. I also used a crust I got from allrecipes. 3C flour, 1 1/4C shortening, 1 egg, 1T Vinager, 1t salt and 4T H20
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0 users found this review helpful

Taste of Home Butterfinger Cookies

Reviewed: Dec. 10, 2003
I didn't really like this cookie. It was a pain because I had to wait until it cooled before taking them off the pan. It was a bit messy and not worth the effort for the taste. I am an advanced baker... I just don't think it was worth it.
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2 users found this review helpful

Cookie Press Butter Cookies

Reviewed: Dec. 10, 2003
I loved the flavor of this cookie. Again, I used Madagascar Vanilla and not supermarket vanilla, i think it makes a difference. The only thing I had a problem with was the cookie press. I would rather have gone through chinese water torture. That is not the recipes fault though.
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3 users found this review helpful

Mrs. Sigg's Snickerdoodles

Reviewed: Dec. 10, 2003
I like cookies with flavor. I liked this recipe because it has nice flavor. I also liked it because it can be chewy or crispy. The half butter half shortening that Beth uses keeps it from going flat. Good cookie!
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1 user found this review helpful

Cajun Chicken Pasta

Reviewed: Aug. 24, 2003
i liked this recipe a lot! however, it wasnt something the kids enjoyed. shannon
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1 user found this review helpful

Pork Chops a la Slow Cooker

Reviewed: Aug. 14, 2003
i rate this 5 stars with the dijon and cream of chicken. I like when meat falls off the bone. Awesome! I served it over egg noodles and spooned the sauce on them. shannon
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2 users found this review helpful

Creamed Chicken for Biscuits

Reviewed: Aug. 12, 2003
I liked this recipe a lot.. but!! now you know there is a but. It was really salty only because of the bread crumbs on the biscuits. I wished I never did that! I also think when I make it again, i'll put carrots and peas in it. It was kinda boring. like I said though it was good... worth the effort!
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0 users found this review helpful

Puerto Rican Meat Patties

Reviewed: Aug. 12, 2003
My kids and husband would not touch this. Its a lot of work and not worth it. The flavor of the meat was ok but like i said a lot of work for something so casual. :(
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1 user found this review helpful

Easy Alfredo Sauce I

Reviewed: Jul. 28, 2003
I know this is probably true for most alfredo sauces.. but i hate when they get stiff after they start to cool off.
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0 users found this review helpful

The Whole Jar of Peanut Butter Cookies

Reviewed: Jul. 28, 2003
These cookies are a must for ANY and ALL peanut butter lovers! I hate making pb cookies to me they are messy and just annoying to make. However, these cookies are worth being annoyed. They are rich and full of flavor. It is dreamy! I don't like making cookies that all taste the same. when you go to the trouble of finding a new recipe.. i want a different taste. 5 STARS THESE ARE WORTH THE EFFORT! LOVE THEM!
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0 users found this review helpful

Sugar Free Brownies

Reviewed: Feb. 16, 2003
Listen, the people before me must not love someone with diabetes. I made these a few times and to tell you the truth, it needed a little work. :) As far as them being flat? ANY so-called expert would know it needed a little baking powder. So, add just about 1/4 tsp. no more! Also, I know carbs also raise blood sugar. BUT! lol I ditch the skim (yuk) use regular milk or 1/2 and 1/2. FINALLY!! another trick ANY expert ;) would know... If its bitter and you are using cocoa.. use dutch processed cocoa its not bitter. Hershey's sells it in the silver container. If you don't have dutch processed cocoa try a little vanilla. This was a good recipe. It just needed an expert :)
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409 users found this review helpful

Buffalo Chicken Wings I

Reviewed: Jan. 26, 2003
This is a great recipe! I changed one thing though. I used cider vin instead of white vin. I thought it gave it a little bit more flavor and it wasnt as bitter. I also wanted to tell you that... My husband always buys bags and bags of hot wings. So, when I made this recipe I froze them on a cookie sheet then put them in a freezer bag. He cooks them like he would the ones he buys. 400 degrees for about 20-25 minutes. Now, I only pay about .99 a pound! Thanks Ginger!!
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5 users found this review helpful

Sugar Cookie Frosting

Reviewed: Jan. 19, 2003
I liked this recipe because I often use royal icing. The cream of tartar gives it that twinge and its not very good with a sugar cookie. So this was a better choice. I also added some Wilton's white white. It makes it perfectly white. If you add a little glycerine it comes out glossy ;) thanks!
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155 users found this review helpful

Sugar Cookie Cutouts

Reviewed: Jan. 19, 2003
This was a GREAT recipe!! and do I have a tip for you! I used 1C of "Splenda" and added another 1/4C cream and made them sugar free! They rolled like a dream. My mother is diabetic and was 107 after eating them. I also live on the east coast and found that in my electric oven using 335 degrees for about 18 - 20 minutes gave me more control on how they turned out. I also switch the pan on the bottom with the one on the top rack. It makes them more even. Finally, (not the diabetic ones)I frosted them with a sugar cookie frosting from this website. A perfect pair!
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71 users found this review helpful

Grammy Burnham's Molasses Cookies

Reviewed: Jan. 13, 2003
Great recipe! I made them slightly bigger then the walnut. so,I had to bake them about two minutes longer. Anyway, anyone that likes a cookie with FLAVOR will LOVE this cookie! They have a great kick to them! Go Grammy!
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3 users found this review helpful

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