Sharon Bruce Isselhardt Recipe Reviews (Pg. 1) - Allrecipes.com (10604214)

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Sharon Bruce Isselhardt

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Coconut Cake I

Reviewed: May 30, 2013
I've made this several times and everyone loves it. It is easy and absolutely delicious. I also love that you can make it in advance. It's not an easy cake to take though on a long trip. I took it from Indiana to Illinois on Mother's Day and I was shocked it was still together from Friday to Sunday. Four creamy layers that could slide but it made it. Wouldn't want to try it again though.
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Photo by Sharon Bruce Isselhardt

Spinach Stuffed Chicken Breasts

Reviewed: Aug. 3, 2011
Absolutely loved this. Didn't change anything except only used two breasts and ate the rest of the spinach as a decadent side dish. I would serve this to guests. Probably the best chicken dish I've ever made.
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4 users found this review helpful

Cheddar Bacon Hamburgers

Reviewed: Jul. 27, 2011
These were really really good. I just added a slice of provolone cheese - there can never be enough cheese on a burger!
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Thai Chicken Balls

Reviewed: Jan. 18, 2011
These were very good - moist and tasty. I served them over brown herb rice with a chunky marinara sauce poured over all of it.
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Creamy Italian Dressing II

Reviewed: Nov. 2, 2010
I made a 1/2 batch of this last night and loved it. The garlic flavor was strong but I love garlic. Lots of ingredients but it's worth the effort
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3 users found this review helpful
Photo by Sharon Bruce Isselhardt

Pasta Con Broccoli

Reviewed: Sep. 13, 2010
I've made this several times and it always comes out great. One of my favorite Italian dishes! I change it to 6 servings which means you add 3 cups of cream but I use 2 of cream and 1 of half and half. I add in a little more broccoli and 1/2 cup of parmesan cheese. I think the cheese thickens it. I noticed some of the reviews mentioned it being thin like a soup but with the cheese it's not thin. This is one dish that gets better each time you re-heat it.
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9 users found this review helpful
Photo by Sharon Bruce Isselhardt

Chicken Cordon Bleu II

Reviewed: Aug. 24, 2010
I made this following the directions exactly as the recipe states. I only cooked 3 chicken breasts but kept the sauce the same as specified thinking most recipes usually don't have enough sauce. I had at least 1/2 left over. The chicken was very tender and juicy and the sauce was SO good.
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Photo by Sharon Bruce Isselhardt

Italian Style Meatloaf I

Reviewed: Aug. 19, 2010
I liked this a lot but don't think my husband liked it as much as me. I followed the directions exactly except like other reviewers added ketchup to the top and cooked it for about 10 more minutes. I liked the herbs in it and didn't think they were overpowering at all. I put it on a rack over a glass baking dish and put that on a baking sheet. It did drip a lot so I was glad I did that.
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Photo by Sharon Bruce Isselhardt

Bee Sting Cake (Bienenstich) I

Reviewed: Aug. 8, 2010
I went to a lecture by 2 German bakers and they had this to sample. This recipe tasted as good as that one. Tips - be sure to have the warm water to dissolve the yeast no warmer than a baby's bottle and sprinkle the yeast on top of the water. Mine almost quadrupled in quantity. I also added 1 tsp of sugar to the yeast. Make sure everything that it calls for to be at room temperature is exactly that. My butter was a little too cool but I put it in anyway - that was a mistake. It all curdled. I had to throw it away and start over. This is pretty labor intensive but in the end I was very happy with it. Just follow the directions closely.
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Special Buttercream Frosting

Reviewed: Jul. 3, 2010
I just made a half batch for 2 dozen cupcakes and it was just enough for all of them. I thought it was really easy and I put it in a pastry bag and it was the right consistency. Perfect - will definitely use the recipe again.
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2 users found this review helpful
Photo by Sharon Bruce Isselhardt

German Chocolate Cake III

Reviewed: Feb. 17, 2010
This was the best German chocolate cake I've ever made. I did double the chocolate drizzle and my husband asked if next time I could double the filling also. I will do that next time and drizzle the chocolate between layers in addition to over the top
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Beef Bourguignonne

Reviewed: Dec. 8, 2009
I made Julia Child's recipe a few months ago which was excellent. It took all afternoon. I made this in an hour and it was really really good. I cooked it longer than the 30 minutes - maybe 45 minutes - because the sauce had not thickened in the 30 minutes called for. I didn't serve it with orzo and instead served it with fettucini alfredo.
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Chicken Pot Pie IX

Reviewed: Oct. 17, 2009
Don't make any changes. This is excellent and I agree it's just as good the second day and I'm having it again! Really, really good.
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1 user found this review helpful

Hummus III

Reviewed: May 17, 2009
My first try at hummus and it was delicious. I took it to my son and daughter-in-law's baby shower and everyone loved and wanted left-over. I added an extra clove of garlic and a 2-3 quick pours of olive oil while still in the food processor.
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Chocolate Chip Cookie Dough Cheesecake

Reviewed: May 4, 2009
I had made this once and it was absolutely wonderful. Better than The Cheesecake Factory but at Mother's Day I needed to make it early and freeze it. I didn't like it all after thawing. It just lost flavor and texture. Also make sure to use mini chocolate chips not the regular size. Again, 1st time I used mini but when I froze it I used regular ones and the mini's are much, much better.
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Tres Leches Cake

Reviewed: May 4, 2009
I had heard of this cake and tried it at a Mexican restaurant and thought it was okay but blah. I made this recipe thinking one you make it home would be much better. It came out great, looked great and tasted okay but just not much flavor. I will not make it again - it's not the recipe but just not to my taste. I even added strawberries and sweetened the whipped cream topping but still blah.
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Famous Butter Chicken

Reviewed: Feb. 18, 2009
This is tender but not a lot of taste to it. I've used many other recipes I like better
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Seafood Lasagna I

Reviewed: Jan. 29, 2009
Oh my gosh, this is the best ever. I have made it twice. I took it to my office for an Inauguration Day lunch and everyone loved it and wanted the recipe. I use scallops and imitation crab meat and it's great. I put in more cheese -how can more cheese ever be too much? I'm making it Saturday night for a friend's 50th birthday. Again, the best!
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Pork Marsala

Reviewed: Jan. 16, 2009
This was really good. The chicken was tender and juicy.
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Best Bruschetta Ever

Reviewed: Feb. 17, 2008
I made this for a dinner party. I mixed it the night before and used the next evening. I always add double the garlic in all my recipes and this was no exception. I brushed the bread with olive oil, spread on the mixture and added some fresh mozzarella crumbles. Delicious. This is a great bruschetta and easy.
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