cherylm Recipe Reviews (Pg. 1) - (10377344)

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Hamburger Vegetable Soup

Reviewed: Apr. 30, 2011
this is a pretty good soup. We prefer it with beef broth, not so much water and fresh veggies. I have found that if I cook the pasta separately and just add some to each bowl it doesn't get mushy or thicken up the soup too much. Just keep the leftover cooked pasta in a container in the fridge and reheat along with the soup. Also added a can of diced tomatoes with Italian seasoning. Will make this again for sure
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1 user found this review helpful

Butternut Squash Bisque

Reviewed: Apr. 29, 2011
I followed a lot of others by adding a tart apple, garlic, herbs, and one large russet potato, which broke down and make the soup creamier. Also added 1/2 cup fat free evap milk. Couldn't tell the difference and tasted great. With the additions, I give it 5 stars-or more if I could.
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6 users found this review helpful

Broccoli Rice Casserole

Reviewed: Jan. 13, 2011
I have made this recipe several times to rave reviews and this is how our family does it: forget the water and DON'T cook the rice. After sauteing the veggies (along with lots of garlic), add the soups and cheese and mix in the saute pan till cheese melts, then add uncooked instant rice and broccoli, add a big bunch of fresh chopped parsley, season with salt and pepper and any other herbs that grab you that day (thyme is my favorite), pour into a buttered baking dish and bake covered for 30 minutes, then uncover, top with shredded cheddar cheese and bake 10-15 minutes more. Allow to sit for 15 minutes before serving.
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11 users found this review helpful

Scottish Shortbread IV

Reviewed: Mar. 12, 2010
this is a wonderful EZ recipe. Be sure you really cream the butter and sugar well, and I just patted into a jelly roll pan and pricked the dough well. (I used a BBQ fork!) Please, please, wait till it is completely cool before cutting it or you will have a crumbly mess on your hands. Actually I cut it along the lines of the fork pricks I made. (be sure fork goes all the way to the bottom of the pan)
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2 users found this review helpful

Rich Cream Cheese Pecan Pie

Reviewed: Jan. 15, 2010
ok, I am one of those people that changes the recipe, but I didn't have any pecan so I substituted toasted chopped almonds and almond extract for the vanilla. Oh my, I could have died and gone to heaven. My family was happy cause now they want this AND pecan pie for the holidays.
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2 users found this review helpful

Coconut Orange Cupcakes

Reviewed: Jan. 13, 2010
I didn't have any mandarin oranges but I used crushed pineapple instead and it was fantastic! I plan to try it the way it was written, but the pineapple was really good too
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2 users found this review helpful

Frozen Latte Dessert

Reviewed: Jun. 30, 2009
this is a great recipe, but I did add 1/3 cup powdered sugar to the crust as others suggested. I also added about 1 tsp of cinnamon to the filling cause that's how I like my latte! I did dissolve the coffee in about 2 Tbs of coffee liquor. I like my coffee! I made mine in a springform pan and it made serving extra simple. Also made a beautiful presentation, with a little drizzle of chocolate syrup on the plate and a dollop of whipped cream on top. Everyone was impressed with the looks and even more impressed with the taste.
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14 users found this review helpful

Angel Whispers

Reviewed: Jun. 16, 2009
read other reviews and used a lot of their ideas. Had some lemon yogurt and added that to help with the dryness-worked great! Also did the thumbprint thing but filled with fig/strawberry preserves and oh boy were they great. Also filled thumbprint with the lemon curd for an afternoon tea I hosted. Everyone asked for the recipe. thanks
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1 user found this review helpful

Ma's Premium Ice Cream Pie

Reviewed: May 25, 2009
My kids are cake people not pie people, so here is what I did (I tried it once as written and I loved it myself)-baked a yellow cake in a springform pan, and then did pretty much everything else the same except after freezing overnight, I removed it from the pan and covered with chocolate ganache and returned to freezer. To die for. I agree that you need to keep it in the freezer longer than 15 or 20 minutes between layers, more like 30-45 minutes or longer if you have the time.
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2 users found this review helpful

Meatloaf Muffins

Reviewed: May 17, 2009
I agree that they came out kind of greasy because they sort of stewed in their own grease in the muffin cup. I usually just make up my favorite meatloaf mix (that day), and after lining a baking dish with parchment paper, place large scoops of the mix into the dish, bake for about 30-40 minutes. Add a mixture of 3 parts ketchup and one part brown sugar all over the balls after about 25 minutes. Crusty, moist and delish. Just use your imagination.
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7 users found this review helpful

Margarita Grilled Chicken

Reviewed: May 1, 2009
when you prep the marinade, the frozen concentrate does taste better, but if you don't add the tequila, you are wasting your time-the alcohol helps with the tenderizing. I also added some chopped onion, garlic and cilantro. Get an extra can of mix for drinking while you cook and make it a real Cinco de Mayo party!
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5 users found this review helpful


Reviewed: Apr. 29, 2009
made this for years with some changes I got from the in-laws and a few of my own. Sub the mushroom soup with cheddar cheese soup, double the meat and add 1 chopped onion and lots of garlic when you saute. Double the tortillas in each layer, and it will help the consistancy(sp?) if you lightly fry them first. Everything else is pretty much the same. I agree that unless you are in and out or it's the middle of summer you might as well use the oven and bake for 45 minutes to 1 hr. Very easy to customize to your own taste. Also great with chicken and green enchilada sauce.
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1 user found this review helpful

Kielbasa Kale Stew

Reviewed: Nov. 30, 2008
This is a pretty good recipe, but my dad has been making kale soup for years and we have been tweeking it since forever-we just add kale, potatoes, onion, garlic, canned tomatoes with mild chilies, carrots, in chicken stock, simmer for an hour or so till veggies are tender, add some linguica sausage that has been simmered (to get rid of some of the grease) and a couple of cans of whatever kind of beans are on hand (pinto, kidney, white, cannelini)a few shots of hot pepper sauce, and whatever seasonings you like (salt and pepper, bay leaf, oregano, etc). sometimes I use a kielbasa or beef short ribs if thats all I have. Its really up to what you like I guess
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2 users found this review helpful

Amazing Butternut Squash

Reviewed: Oct. 2, 2008
this was pretty good and there are about a billion different ways to make it your own and just the way your family likes it, but to make peeling even easier do this: Slice the squash in half lengthwise and place cut side down on a parchment paper lined baking dish, drizzle with a little olive oil and bake for about 45 minutes at 350 or until tender when pierced with a knife. Allow to cool slightly and its easy to peel and slice or cube. Can also be done in the microwave but add about 1/4 cup water to pan before microcooking for 10-15 minutes.
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9 users found this review helpful

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