SHHOPPE Recipe Reviews (Pg. 1) - Allrecipes.com (18137452)

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Chicken and Dumplings III

Reviewed: Nov. 19, 2014
Wow, it's been a loooong time since I've found a 5-star recipe. Usually, the first time I make a recipe, I make it exactly as written but this time I immediately identified ways to make the dish even more convenient to prepare - here are my changes: Brown 750g chicken (I used thighs) in large saucepan for a few minutes, add carrots, celery, and onion for a few more. Remove some of the fat if necessary, then add soup, broth, and milk, 1/2 tsp celery seed and pepper. Simmer for 35 min. Add dumpling batter and simmer for 12 more. This is definitely a 5-star one-dish meal!
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1 user found this review helpful

Canadian Yellow Split Pea Soup with Ham

Reviewed: May 19, 2014
Ah, it's been a long time since I've found a true 5-star recipe. This was very, very good. I was looking for something close to Habitant Pea soup - this was much better, more like what 'ma mere' makes. I followed the recipe exactly and it turned out perfect.
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7 users found this review helpful

Mexican Grilled Corn

Reviewed: Jul. 24, 2013
I don't know if I'm losing my ability to handle spicy foods but using the freshest spices I could find in the amounts listed made for excruciatingly hot corn on the cob! (I used 1 tbsp of ground smoked chipotle and 1 tsp of plain old paprika.) Also, it took a long time to char the corn on my bbq, but I think it really added something to the flavour of the corn. All in all, I really enjoyed this and will make (a milder version) again.
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13 users found this review helpful
Photo by SHHOPPE

Quick and Easy Sicilian Meatloaf

Reviewed: Dec. 28, 2012
Wow. It's been a while since I've found such a solid 5-star recipe! It tasted amazing despite the fact that I didn't use a brand-name soup mix and chose a so-so quality deli-ham. I can't wait to make it again with premium ingredients. I followed the recipe exactly except that I followed reviewer Sarah Jo's advice and substituted plain marinara for the brown-sugar sauce - because I like my meatloaf savoury. Also, after rolling it up, I also compressed the ends so it would fit into my 1.5qt Pyrex. Funnily enough I think it benefited from that.
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6 users found this review helpful

Bread Pudding with Whiskey Sauce III

Reviewed: Feb. 23, 2012
Something I really liked about this recipe is that you place the cubed bread directly into the final baking container before pouring the liquids on top. This means I can cube up just enough bread to fill the container (in my case a 1.5 qt Pyrex.) Now about the sauce...I eschew flowery language and I never resort to hyperbole so I'll just say that the whiskey sauce was the most amazing, splendiferous, super-fantastic thing I have ever tasted in my entire life!
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3 users found this review helpful

Chicken Marsala

Reviewed: Nov. 3, 2011
This is an OUTSTANDING recipe! I've made this several times, both by following it with the precision of a chemical engineer, as well as modifying to suit whatever is in my cupboards. As is, it's virtually perfect because it's easy, cheap and fast. The only very minor recommendation I could make is to extend the cooking time a tiny bit. I simmer at a lower temp for 15 or so minutes, then I set the pan aside to rest while I remove some of the juices, cool them in the freezer, and afterwards mix in a little cornstarch. Then I pour that back into the pan and bring the temp back up for another couple of minutes to thicken the sauce and cook the cornstarch. (I'm too lazy to do a true reduction I guess) :-)
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3 users found this review helpful

Hummus III

Reviewed: Aug. 1, 2011
My first time making hummus. I had no idea how easy it is. I may just make home-made hummus exclusively from now on. As for the recipe, with a bit of tweaking I think my next batch could be amazing.
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3 users found this review helpful

Steph's Broccoli and Sausage Cavatelli

Reviewed: Jul. 21, 2011
Wow, this really grew on me as I ate it. It's easy to make, it tastes great, and it's just as good reheated the next day. Here are my changes: Used the noodles I had on hand (egg, penne.) Used only 2 cloves of garlic. Used fresh broccoli, and used English sausage plus my buddy's home-made hot sauce to make them spicy. That's a fair number of changes, but that's no problem for a recipe like this.
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3 users found this review helpful
Photo by SHHOPPE

Broccoli and Sausage Cavatelli

Reviewed: Jul. 21, 2011
Wow, this really grew on me as I ate it. It's easy to make, it tastes great, and it's just as good reheated the next day. Here are my changes: Used the noodles I had on hand (egg, penne.) Used only 2 cloves of garlic. Used fresh broccoli, and used English sausage plus my buddy's home-made hot sauce to make them spicy. That's a fair number of changes, but that's no problem for a recipe like this.
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3 users found this review helpful
Photo by SHHOPPE

Salmon Patties II

Reviewed: May 19, 2011
Very, very, good. My modifications: I used thawed, boneless, salmon skinless filets; I broke them up with my fingers. To that I added coarsely chopped onion. I used two eggs as well. All that ended up being a pretty sticky mixture so my patties really benefited from being dredged through more flour prior to placing them into the sunflower in my wok. Surprisingly good considering how easy they were to make. I can't wait to make them again.
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5 users found this review helpful
Photo by SHHOPPE

Hominy and Cheese Casserole

Reviewed: Jan. 23, 2011
Oh wow, was this ever good. If I recall correctly I reduced the cream cheese by half and added a 1/4 cup of plain yogurt...I also rinsed the hominy before adding it. This is easily one of the top five things I have ever made here on AR. Love the texture!
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8 users found this review helpful
Photo by SHHOPPE

Pan Fried Whole Trout

Reviewed: Nov. 16, 2010
Fish is my kryptonite. And whole fish is my RED kryptonite! I mean, I can't tell you how many whole trout I've practically molested while attempting to cook them and then just ended up throwing them in the garbage...until I found this recipe. So I am eternally grateful for that. The only thing I would add, is a) that the smoke production is truly incredible; and b) the you should cut off all the fins, especially if you eat the skin, as I do.
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6 users found this review helpful
Photo by SHHOPPE

Chicken Livers with Bacon

Reviewed: Nov. 16, 2010
This was pretty good. Maybe I used too lean a bacon or something, but the livers pretty well soaked up all the oil in no time flat, forcing me to turn down the heat and cover for the last 10 minutes to prevent scorching. To deal with the minor dryness issue, a little sour cream on top would go nice. I'll make this again.
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5 users found this review helpful
Photo by SHHOPPE

Banana Banana Bread

Reviewed: Nov. 16, 2010
I made it exactly as the recipe stated. I barely mixed anything together. (That's not being lazy, it's called being rustic :-) All in all, it turned out pretty darned good!
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3 users found this review helpful

Mustard Beans

Reviewed: Oct. 7, 2010
This was terrific. I followed the recipe pretty much as directed except I ball-parked the roue and the milk so I wouldn't end up with too much, and instead of using processed cheese, I used 1/4 cup parm and a 1/4 cup old cheddar. Wow, was it ever good.
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7 users found this review helpful

Bachelor Grilled Cheese

Reviewed: Feb. 25, 2008
Ah, memories of university 20 years ago AND just last Saturday...I've been doing this for years, but I've simplified it even more by eliminating the microwave step altogether. First I let the cheese slice warm up a bit on the counter, then I simply stand by the toaster with cheese in hand waiting for the bread to pop. The moment that happens - BAM! - I put the cheese in between and press the whole thing down on the counter, letting the heat of the toast do the work. No need for the microwave.
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23 users found this review helpful

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