Mary Shawhan Recipe Reviews (Pg. 1) - Allrecipes.com (18831242)

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Mary Shawhan

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Thanksgiving Leftovers Stuffed Shells

Reviewed: Dec. 1, 2011
This was fantastic! A few of the other reviews said it was bland, but that will of course be the case if you start out with bland tasting turkey, stuffing, and gravy. If you start out with really good tasting thanksgiving leftovers, this dish will turn out good tasting too. I used the recipe as a "guideline" and basically threw in what I had, which was 1-1/2 of turkey, about 2 cups of dressing, and only a cup of gravy. I didn't have any parmasan cheese, but I did have "Italian Blend" cheese, so I used that instead of mozzarella. It was truly wonderful!
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4 users found this review helpful

Rice with Herbes de Provence

Reviewed: Apr. 23, 2010
OMG....this was soooooo good! The balance of flavors was just right. I think next time I will add some rotisserie chicken to the rice after it is done. Along with some roasted veggies (tossed with olive oil, salt, pepper and herbs de provence) and you have a quick and tasty weeknight meal.
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4 users found this review helpful

Gourmet Sweet Potato Classic

Reviewed: Apr. 21, 2010
I submitted this recipe in the American Royal Barbecue contest (the world's largest barbecue contest) last year in the "potato" category. It won 4th place out of around 500 contestants in the contest. This is truly the best sweet potato casserole I've ever tried...and apparently the judges agree. Thanks, Heather, for a great recipe.
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3 users found this review helpful

Banana Split Bars

Reviewed: May 3, 2010
I have made this many times and it is always a hit. I do make a couple of additions. In order to make it more like a banana split, I add strawberries (either fresh or frozen...whatever I have on hand) when I add the pineapple and bananas. Then after adding the nuts and cherries, I drizzle Hersey's chocolate syrup over the whole thing. Yum!
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13 users found this review helpful

Cheesy Sausage Zucchini Casserole

Reviewed: Jun. 24, 2010
EXCELLENT Recipe. Came out even better than I thought it would...but I (of course) made a few changes. First, I used Italian Sausage instead of regular pork sausage...it gave it a great Mediterranean flavor. Then instead of diced fresh tomato, I added a can of drained fire roasted tomatoes. I used 10 oz. of fresh portabella mushrooms instead of canned, and then cooked the meat mixture until most of the liquid had cooked off. Then I used an Italian blend cheese (mozarella, parmasan, romano, etc.) instead of the processed cheese food, reserving a little to sprinkle on top. I served it with pita bread and a salad. OMG was it good! This is definitely a keeper! Thank you Mandy! Mmmmmmmm.....
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3 users found this review helpful

Sausage, Rice, and Zucchini Casserole

Reviewed: Jun. 24, 2010
EXCELLENT Recipe. Came out even better than I thought it would...but I (of course) made a few changes. First, I used Italian Sausage instead of regular pork sausage...it gave it a great Mediterranean flavor. Then instead of diced fresh tomato, I added a can of drained fire roasted tomatoes. I used 10 oz. of fresh portabella mushrooms instead of canned, and then cooked the meat mixture until most of the liquid had cooked off. Then I used an Italian blend cheese (mozarella, parmasan, romano, etc.) instead of the processed cheese food, reserving a little to sprinkle on top. I served it with pita bread and a salad. OMG was it good! This is definitely a keeper! Thank you Mandy! Mmmmmmmm.....
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2 users found this review helpful

Garlic-Lemon Double Stuffed Chicken

Reviewed: Jul. 9, 2010
Unbelievably good! However, I did make a few changes. Instead of sliced cheeses, I mixed shredded cheddar cheese with a block of cream cheese then divided it evenly between the breasts (much easier to handle this way!). In addition, I added a couple stalks of asparagus to each chicken roll. The contrast between the crunch of the asparagus and the creaminess of the cheese was to die for! Then instead of dipping my chicken roll into milk, I dipped each roll into melted butter instead (1/2 cup...it's not like this recipe is low fat). I skipped the lemon/butter sauce and baked it as is. Then I topped with Blender Hollandaise Sauce from this site. My husband wants to to make this for our next dinner party, it is THAT good!
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10 users found this review helpful

Easy Snack Wraps

Reviewed: Aug. 29, 2010
Great recipe! Like so many others, adding ranch dressing mix is a must. I substituted alfalfa sprouts and avocado for the lettuce and carrots. And I love tomatoes and did not want to omit them because they make the wrap soggy, so I pulled out my old salad spinner (you remember those don't you?), blew off the dust, tossed my diced tomatoes into it and gave it a spin. Not only did the spinner pull out ALL the moisture from the tomato, it de-seeded it too! I added my now dry tomato bits to the wrap and voila, no more soggy wrap! My family LOVED it.
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26 users found this review helpful

Country Apple Dumplings

Reviewed: Nov. 5, 2010
KEEPER! I halved the recipe and baked it in a 9x9 pan. I did not have white sugar on hand, so I used light brown sugar instead. OMG! It tasted so amazing with the brown sugar I won't even be trying it with the white sugar. Be sure to add a scoop of vanilla ice cream to the warm dumpling before eating. I am going to try this with peaches next. Mmmmm....
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3 users found this review helpful

Sirloin Steak Dianne

Reviewed: May 6, 2011
After preparing and eating this for the first time, my husband told me this was the best steak he had ever had. Considering that we are competitive cooks and live in a part of the country that is known for its steaks, that is quite a statement. One recommendation: the recipe calls for "steak sauce"....make sure it is one that you really like because the steak sauce provides a lot of flavor to this the cream sauce. I didn't use a steak "sauce" at all....I used my favorite steak marinade: Allegro Original Marinade. Also 1/2 cup of Dijon mustard seems like a lot, so just eyeball it and slather it on to each side of the steak so that it coats each side evenly...like spreading mustard on a sandwich. I probably used between 1/4 to 1/2 to coat all four sides.
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44 users found this review helpful

Garlic Green Beans

Reviewed: Sep. 19, 2012
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. ;-)
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2 users found this review helpful

Bloody Mary Cocktail

Reviewed: May 10, 2013
Want to kick this drink up a notch? Try using bacon-flavored vodka (yeah, there really is such a thing). Ah-MAY-zing.
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3 users found this review helpful

 
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