Sherrilicious Recipe Reviews (Pg. 1) - (10134758)

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Cranberry Sauce I

Reviewed: Nov. 8, 2007
I needed to try this recipe before serving it to 28 guests this Thanksgiving. 1st, I made this recipe exactly as specified. I did see the words.. "simmer until cranberries pop" and decided to use "frying screen" over the pot. Thank goodness! LOL The recipe is marvelous as it is. Then I made it a 2nd time, using 1 bag cranberries, 1/2 cup brown and 1/2 cup of white sugar, 2/3 cup OJ and 1/4 cup of water. I couldn't justify boiling down Gran Manier, so I added 2 Tablespoons AFTER the berry mixture was done heating. LUCIOUS!!!! Remember to use a spatter screen and let the sauce set for at least 4 hours. Perfect consistancy and texture as well as flavors. YUM!
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789 users found this review helpful

Sturdy Whipped Cream Frosting

Reviewed: Mar. 18, 2008
This is and EXCELLENT whipped cream Frosting!! The texture is very stable and the taste is heavenly! I used a hand mixer with regular beaters,full fat cream cheese and granulated sugar. It was a cinch to make. I put in a few drops of green dye and it was a big hit at my St.Paddy's party! Thank you Jo-Lynn! This will be my cake icing forever!
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121 users found this review helpful

Super Summer Grilled Bluefish

Reviewed: Jun. 2, 2009
This recipe is excellent! I used Emeril's Fish Rub. I didn't have any lemons, so I omitted them, however used the same amount of all the other ingredients the recipe called for. The fish was tender and so tasty without that strong, unbearable, fishy taste. Thank you so much for sharing! Delicious!
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12 users found this review helpful

Mary's Christmas Shrimp Tree

Reviewed: May 13, 2015
I used this idea for Easter... cut a Lamb out of the Styrofoam, instead and used assorted cubed cheeses for the "wool" olives for the eyes, pimentos for the mouth. spread spinach, crackers and little jars of mustard as a base. The family was in awe and I DID give you all the credit (siting this recipe on ALLRECIPES.COM) You are SO CLEVER & HAVE SUCH IMAGINATION, Mary!!! You also sparked my own imagination to brew! For THAT, I can't thank you enough!
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0 users found this review helpful

Favorite Corn Bread

Reviewed: Jul. 30, 2007
This was PERFECT cornbread and so very easy! I folded in 1/2 cup of drained canned kernel corn and 3 Tbs. finely chopped fresh red peppers after batter was made. Otherwise, I made no alterations to this recipe. Absolutely delicious with chile. Thank you!
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3 users found this review helpful

Bruschetta with Shallots

Reviewed: Aug. 20, 2007
This is an excellent recipe!! I only made one change and replaced the fresh garlic for 2 tsp. of garlic powder in the tomato mixture for those not too keen on heavy garlic. I too, made the tomato mixture the night before. I didnt have that "basil-blackening" problem probably because of the lemon juice in your recipe. I did not toast the bread slices before hand. I laid bread on baking sheets, topped with the tomato topping, sprinkled with a dash of parmesian cheese and heated in the oven for 6 minutes at 375ºF. I doubled the recipe as I was serving for 15 people. Should have quadrupled it!! absolutely delicious and EASY EASY EASY! yummmi ty Doreen :)
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13 users found this review helpful

Original Irish Cream

Reviewed: Dec. 27, 2013
reply to KWATERS: those bottles are called "swingtop bottles". ( Please...I'm not spamming! It's the only place I found them. Buy by the case of 12 and shipping costs are drastically cut. AS FOR THIS RECIPE!!!! YUMMMMMMY! This Irish Cream is an excellent recipe to suit to your individual taste! I made the recipe exactly to a "T" the first time. However, I've adapted it to better suit my tastes! The heavy cream left a "greasy" coating on my palate, so I use fat free half & half. 2 Tb. less of condensed milk, 1 and 1/4 cups of whiskey, melted semi sweet choc. pieces instead of choc. syrup, and NO almond extract. My amended recipe is smooth and creamy in texture, and I don't have the problem of the heavy cream clogging up the neck of my swingtop bottles! lol For those of you having a "curdling" problem; Make sure your cream is FRESH! Also, blending it too long, will make "whipped cream" which will separate! I stir everything in a bowl with a whisk. THEN add the half & half LAST, stirring just until incorporated. I funnel it into the swingtop bottles.(label and date them). I've been making this Irish Cream for over 6 years now with RAVE reviews. Countless times, I've given the original recipe by, "Mom" (THANK YOU!) along with my improvised recipe, so that people may try both of them! One more thing, sipping this Irish Cream, right after making it, is NOT the way it will taste after 5-7 days in the refrigerator! The flavors MUST have time to meld. ENJOY!
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8 users found this review helpful

Tzatziki Sauce I

Reviewed: Jul. 27, 2007
This recipe is SO yummy & easy! I did make a few changes though. I added 1/2 a cucumber peeled,seeded,chopped then pressed water out. I drained the yogurt overnite, and I cut back the garlic to, 2 medium cloves pressed. I use this sauce on just about all sandwiches and also use it as a dip for fresh veggies. YUM! thank you!
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0 users found this review helpful

Cranberry Nut Bread II

Reviewed: Oct. 24, 2010
This is a great recipe. It was a tad dry so I did make a few changes and the 2nd loaf came out excellent. Used 1/2 c. veg oil and 1/2 c. OJ (instead of 1/4 c. butter and 3/4 c. OJ). Used 2 eggs instead of one. Whisk all dry ingredients in a large bowl. Stir in the nuts, zest and the cranberries. In medium bowl whisk together all wet ingredients. Add wet all at once into the dry and stir with a big spoon until just moist. Proceed as recipe directs for baking. Enjoy!
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47 users found this review helpful

Eggplant Parmesan I

Reviewed: Mar. 27, 2008
...Wow..was I ever disappointed in this recipe. I followed the ingredients and directions with NO changes. It took over 45 minutes to prepare and when it was done? Was like this soupy tomatoe/cheese SAUCE. I wanted to try it because the eggplant was not egg-dipped then fried with breadcrumbs. Definitely not worth the time, nor the money for ingredients. Gonna stick with my favorite eggplant parm' recipe from now on. Sorry.
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0 users found this review helpful

Blueberry Cream Muffins

Reviewed: Jun. 25, 2010
So sweet .. sorry... it was like eating sugar dough with blueberries! The only reason I gave it one star is because the end product was light and fluffy. Really a shame I cant find a recipe with this muffin texture that isn't overly sweet.
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2 users found this review helpful

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