*Sherri* Recipe Reviews (Pg. 4) - Allrecipes.com (10804104)

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*Sherri*

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Easy and Quick Chicken Tortellini Soup

Reviewed: Oct. 30, 2013
This was very good, my husband and son really raved about it. I cooked two chicken breast, seasoned with garlic, onion and Mediterranean seasonings in my pressure cooker, then used the seasoned broth as my chicken broth. I probably had about three cups of chicken. This was so creamy good and had a very nice flavor. I do think I'd cut the broth down next time to just five cups for a thicker soup base. I also threw the spinach in the last 7 minutes of cooking to keep it from reducing too much. I'd like to try it with more vegetables, but really it was perfectly wonderful with just the spinach.
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Cheesecake Brownies

Reviewed: Oct. 29, 2013
I didn't use a box brownie mix, I used the recipe for Mmmm...Brownies on this site. I did add in some vanilla to the cream cheese mixture. Mine took a good 50 minutes to bake, but that was because I used an 7X11 pan. We took them to a BBQ and came home with an empty pan.
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Popa's Pickled Eggs

Reviewed: Oct. 26, 2013
Delicious eggs. I ended up using jarred jalapenos since I couldn't find the specified jarred chili peppers. The turmeric really is what flavors these eggs and surprisingly the jalapenos didn't add too much heat. I also made a potato salad with the eggs and it stepped the salad up two notches. It took about a week until I could really taste the flavoring in my eggs.
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Lemon Chicken Orzo Soup

Reviewed: Oct. 25, 2013
I reduced the serving size to four servings and added in more veggies and orzo, and half the fresh juiced lemon, all the called for spices but dashed until it reached the flavor I like. I took the advice of another reviewer and used lemon rotisserie chicken...a real time saver. I tossed the spinach in right before serving and just wilted to keep the flavor. This was such a nice light refreshing soup and I actually like it better without the cheese, but the guys loved the cheese. I've never had Panera's soup so can't compare to that, but we all sure enjoyed this and I'll make again. Would be a wonderful soup for someone with a cold.
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Roast Beef cooked in Pasta Sauce The Italian Way.

Reviewed: Oct. 18, 2013
This was such a wonderful rich, authentic Italian tasting meaty sauce. My chuck roast was only 3.7 lbs. so I reduced the diced tomatoes to 3 - 15 oz. cans, and used a small can of tomato paste. I had all the herbs fresh in my garden, except the bay leaves. I pretty much kept them at the same suggested measurements. It is still getting up to 90° here and so I used my crock pot to cook this, I didn't even pre-brown my roast. I cooked for 7 hours on low, and then shredded my chuck roast and added it back in for another hour or so. I served over pasta noodles at the request of my son and husband. What a fabulous meal, we will be making this one again. Thanks manella and thanks to AR buzzers that suggested this recipe to me.
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Easy Roasted Vegetable Lasagna

Reviewed: Oct. 14, 2013
I do love a good vegetable lasagna and roasting the vegetables instead of cooking on a stove top gives them a nice rich earthy flavor. It is still pretty hot here in Florida so we used our gas grill to roast the vegetables, I used the exact amount called for and tossed in a bowl in olive oil and seasonings called for, but also shook in some dried parsley too. They roasted to perfection in 25 minutes, make sure you keep them spaced on the pan and don't pile on top of each other. I had some of my homemade Marinara sauce that I used for the sauce instead of store bought, and actually had about 8 ounces more, was glad I did, just enough for the top cover of sauce. I did use the oven ready noodles so I didn't have to boil my noodles and took four to cover each layer, used the whole 12 oz. box. As long as you have a layer of sauce next to those noodles they turn out just like they were boiled. I did miss having ricotta cheese in my lasagna, but heck who needs the extra calories and we all really enjoyed this lasagna. I wasn't sure if the baking temp was supposed to be the same as the veggie roasting temp, but to be safe I baked at 375°, was bubbling in 30 min.
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Baby Spinach Omelet

Reviewed: Oct. 13, 2013
Mmmmm good, I just finished eating this. I had some minced onion to use up in my fridge so I sauteed a couple tablespoons in butter and then threw in and just wilted a couple handfuls of baby spinach. I dashed the nutmeg into my egg mix and poured that over the spinach mixture in the pan. Covered with lid and cooked until done. I loved the subtle nutmeg flavor in this omelette, I also topped with some great fresh tomato slices. Perfect breakfast.
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Maja's Mac & Cheese

Reviewed: Oct. 11, 2013
OMG...was this ever good. I used sharp cheddar, Asiago, and good deli white American cheeses. The addition of nutmeg and cream cheese takes the flavor over the top. I was hoping for leftovers today, but found the empty pan in the sink this morning, which means the four of us ate the whole dang 10X15 casserole dish. Thanks Deb, or to Cindy...I'm making this one again.
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Buffalo Chicken Fingers

Reviewed: Oct. 8, 2013
I did marinate my chicken in wing sauce, I used panko for the bread crumbs, and brushed them with more wing sauce the last five minutes of baking. Thank you for all the reviews that gave this advise of the wing sauce...makes it a five star recipe without all the calories of frying. The chicken did take twice as long to bake than the directions specified.
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Popa's Pickled Eggs

Reviewed: Oct. 8, 2013
Delicious eggs. I ended up using jarred jalapenos since I couldn't find the specified jarred peppers. The turmeric really is what flavors these eggs and surprisingly the jalapenos didn't add a lot of heat. I also made a potato salad with the eggs and it stepped the salad up two notches. It took about a week until I could really taste the flavoring in my eggs.
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Garlic and Onion Burgers

Reviewed: Oct. 6, 2013
Nice flavor, grilled on the charcoal, I used a bit more minced garlic cloves and our guest raved about them.
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Creamy Mashed Potatoes

Reviewed: Oct. 4, 2013
Perfectly creamy, thick and rich potatoes. I used red potatoes since that is what I had on hand and left the skin on, I just hate peeling potatoes. Perfect match with our meatloaf, topped with a wonderful mushroom gravy, but boy these taters were good enough to eat plain. Thanks Cheryl, I was licking the pot clean.
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Classic Meatloaf

Reviewed: Oct. 4, 2013
I would suggest to everyone to watch the video on this recipe since the cooking instructions are different than the printed recipe. The cooking time is stated to reach a temp of 155°, and he states up to 40 more minutes or longer depending on the size of your loaf and pan you use. I heavily rely on a cooking thermometer when it comes to cooking meat in the oven. After the 50 minutes at 325°, my temperature was at 136, so I baked for 15 more minutes, it was then 157°, perfectly done in 1 hour 5 minutes. I always use a casserole dish with room on the sides in lieu of a loaf pan for meatloaf so the juices have some place to go instead of my oven floor. I only gave four stars, because although the flavor was close to excellent and certainly a very nice moist meatloaf, it just wasn't juicy like we're used to more like mushy moist, it had quite a different type of texture. We don't mind little chunks of veggies, and if you're one than needs to hide your veggies, this is your recipe. I think I prefer to very finely chop the veggies and give them a quick saute then add into the meat. The glaze was a bit strong on the mustard flavor even after I added in more ketchup. I left all the hot stuff out. We all liked it, but all three of my guys said they liked mine better.
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Chef John's Mushroom Gravy

Reviewed: Oct. 4, 2013
Certainly easy, but even after 30 minutes just not as thick as we like our gravy, I had to thicken it with a bit of cornstarch, since I used all my broth, I went ahead and mixed the starch in with some Sherry wine, then it thickened up nicely. I used my own homemade stock so it had a nice flavor, and I liked the wine addition. Great over mashed potatoes.
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Garlicky Tortellini Soup With Sausage, Tomatoes and Spinach

Reviewed: Oct. 2, 2013
Wonderful delightful refreshing and so easy to make soup. I hope I don't upset, but I've wanted to make this soup for sometime, however I can't eat sausage, but I figured it would still be wonderful with ground beef, and it was just amazing. Other than that one major change I followed the recipe exactly, using my own homemade chicken broth. I had two bowls, and so did the hubs and son. Thanks Christina, this was a big hit tonight.
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Touchdown Pizza

Reviewed: Oct. 1, 2013
Amazing pizza, the whole family raved about it, especially the boys and their friends. I used regular pizza dough since the grocery had buy one get one free. Used rotisserie chicken to makes things even simpler. For my wing sauce I used Louisiana original wing sauce, which is pretty hot, and then for the second pizza used Louisiana honey mustard, not quite as hot. The blue cheese and mozzarella does give some nice creamy calm to the hot spice, and I was glad I had a thick crust too ;-). This really would make a great dish to take to football parties. My boys said to make this again on Monday night Football...Thanks Saveur for another great recipe.
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Spicy Egg Salad English Muffins

Reviewed: Sep. 28, 2013
Boy Howdy...this cook never ceases to amaze me with her wonderful recipes. I didn't have any bacon, so my review is just for the egg salad on the muffin. I loved the addition of honey giving this egg salad a nice sweet and spicy combo of flavor. I topped with cilantro since I didn't have any scallions. Just add a nice piece of fruit and you have the perfect brunch. I'm surely going to buy some Canadian bacon and make these for the whole family. Thanks Occasional Cooker, another winning recipe.
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Perfect Peach Smoothie

Reviewed: Sep. 27, 2013
Perfectly Peachy. I used a fresh orange instead of juice, and I didn't have soy milk, so used Greek yogurt thinned with fat free milk instead. Added in some nutmeg to give it a fall flavor after tasting it, was good without also. I think a handful of oats would be more filling, I'll try that next time.
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Carole's Chili Mac

Reviewed: Sep. 23, 2013
This was a really nice easy quick meal for one of those nights you don't really feel like cooking. I didn't have white kidney beans so used black eyed peas instead and whole wheat rotini noodles. I only had one green pepper so also put in a nice seeded jalapeno pepper. I made it all in one pot, made the noodles first and put in a strainer and then made the rest in the same pot, added the noodles back in. Topped with cheese, sour cream and creamy avocados. Filled our bellies and it is actually pretty healthy to boot.
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Slow Cooker Philly Steak Sandwich Meat

Reviewed: Sep. 19, 2013
It is a pleasure to be the first person to try and rate this recipe. I used a 3 lb. sirloin tip roast that was about 3.5 inches thick so I sliced it across the grain in about 1 Cm thick slices. I used all the spices except omitted the cumin, a personal preference. I didn't have beef bouillon cubes, but did have my own homemade beef broth, so used a cup of that with the beer (Yuengling ®) and whiskey, just enough to cover my meat. My slow cooker is a very old cooker and low for seven hours was perfect for tender moist meat with excellent flavor, you wouldn't even know beer was used. My husband used the au jus for dipping his sandwich in, sort of a french dip Philly steak. Easy to quick cook up the onions and peppers for some really great tasting sandwiches.
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