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    ShaGun

    Live Oak, FL

    Chef #129652

    Live Oak, FL

    Joined: Mar 02, 2004

    282 reviews by ShaGun

    1 - 10 of 282 sorted by Date | Rating | Helpful

    Reviewed Dried Fruit Compote - Polish Kompot
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      |  (1 person found this helpful) |  By Molly53

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    "This tastes exactly like spiced apple cider. We used dried apricots and plums. If I made this again, I would only use 1/3 of the amount of dried fruit. I re-stewed the dried fruits and spices along with additional water and sugar four more times and continued to get a nice, strong drink. We made this for a Russian-themed meal."

    Feb 23, 2013 on Food.com

    Recipe #469648

    Reviewed Blini
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      |  By **Jubes**

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    "These tasted fine for pancakes. The blinis I have had in the past were a bit thinner than these. This recipe came out as traditional pancakes rather than slightly more crepe-like. We served them with blueberry preserves as the dessert for a Russian-themed meal."

    Feb 23, 2013 on Food.com

    Recipe #237326

    Reviewed Russian Borscht
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      |  By Chef PotPie

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    "I have never liked borscht and didn't think my family would either, but we decided to try this recipe while studying about Russia. Many tears were shed by my children who did not want to eat this. My DH took one taste and poured his in the trash (when the kids weren't looking. We are still not fans of borscht. This may be a good recipe for it..."

    Feb 23, 2013 on Food.com

    Recipe #169711

    Reviewed Chicken Bruschetta Casserole OAMC
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      |  By SecretIngredients

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    "I've made this twice. My family did not like it either time. The first time I made it as is. It was soggy. The second time I tried adding everything together (leaving out the additional water & bouillon granules and then topping with additional stuffing mix and cheese. My family still didn't like it, though I thought it was much better this ..."

    Dec 10, 2012 on Food.com

    Recipe #307183

    Reviewed Seven Layer Magic Bars
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      |  By Cheryl Thebeau-Blevins

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    "These tasted good and were easy to make, but they were messy to eat. They were gooey and did not cut nicely into bars. I'll try the recipe that includes a "substantial crust" next time."

    Nov 21, 2012 on Food.com

    Recipe #1293

    Reviewed Cracker Barrel Macaroni and Cheese
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      |  By Dena M R

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    "My family loves this recipe. We've made it a few times. I always triple the recipe to make a 9x13 casserole size. I never bake it. I just pour the sauce over the noodles and mix them together and then put them in the casserole dish to serve. I top it with shredded cheese or with cracker crumbs."

    Nov 18, 2012 on Food.com

    Recipe #393791

    Reviewed Whole Wheat Banana Bread
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      |  By Kelly Vaughn

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    "I made this when my sister was visiting and she requested a "healthy" dessert. She didn't like it. I've had better and worse "healthier" banana breads. This was okay. I think it's worth trying once, but I wouldn't make it again."

    Oct 28, 2012 on Food.com

    Recipe #58802

    Reviewed Severed Fingers Halloween Cookies
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      |  By Queenkungfu

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    "These were cute! We made them for a class project after studying the 5 Senses. We added almond extract. We didn't use red dye for the fingers. A sliced almond worked perfectly for the fingernail. We also added 1 drop each of red and yellow food dye to the batter. These cookies do spread. Our first batch didn't look especially realistic. We ..."

    Oct 28, 2012 on Food.com

    Recipe #135850

    Reviewed Beer Bread
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      |  By Gerald Norman

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    "I've made this twice now. It's easy and is a nice way to use up beer that no one wants to drink. It tastes okay. I added cheese the second time I made it and that helped."

    Oct 2, 2012 on Food.com

    Recipe #73440

    Reviewed Baklava Salmon (Salmon With Honey, Butter, Walnuts, and Mustard
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      |  By ~TigerJo~

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    "Delicious and easy! My family really liked the coating. Since we like our food sweet, I added an extra tablespoon of honey and I substituted graham cracker crumbs for the breadcrumbs."

    Oct 2, 2012 on Food.com

    Recipe #108775

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