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

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*Sherri*

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Chicken Club Pasta Salad

Reviewed: Mar. 12, 2014
I found this pasta salad using the AR ingredient search tool. I had a chicken breast leftover from grilling to use up, so used that instead of rotisserie chicken. I do make my own Italian dressing and really loved the addition of mayo for a creamy tasty dressing and the amount was perfect for the ingredients. I only had six slices of bacon, but it was plenty for us, and the avocado was a nice addition also. I'm sure I'll make this one again since we all really liked it.
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Sweet Sriracha Chicken

Reviewed: Mar. 1, 2014
I made this for the recipe group selection of the week. Since I was short on time I made mine chicken in my old Presto pressure cooker. The chicken cooked up nice and tender in the sauce in just 15 minutes, however I did need to use the corn starch slurry to thicken the sauce as others mentioned. I also added in some vegetables and served it over rice. I used about one tablespoon of the Sriracha sauce and that was plenty spicy for us. The orange flavoring stands out in this dish and the leftovers were even better the second night.
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Zucchini Lasagna With Beef and Sausage

Reviewed: Feb. 17, 2014
I made this in a 10X15 glass casserole dish, I never seem to have enough room in a 9X13 for lasagnas. I used a Julienne vegetable slicer to slice my zucchinis, so they were quite thin, and I didn't do any of that pre-cooking or salting them. 4 medium zucchinis made three nice layers with no problems, and I kept the seed slices in there also. I had some homemade marinara sauce, about three cups, so I used that with the diced tomatoes, and only a small can of paste, since I had a larger casserole dish. The instructions for layering are well written, so many lasagnas are confusing when it comes to the layers. Someone complained about the prep, but I did all that in the time the meat and sauce was simmering, a really good lasagna is worth the extra time it takes to prep. We really loved it and you don't miss the noodles at all...will make this one again.
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Stuffed Strawberries

Reviewed: Feb. 15, 2014
I used Triple Sec Orange liquor, and took the suggestions of melting the chocolate chips to dip them in. I made some without the chocolate and some with, and everybody agreed the chocolate dipped wins! Reminds me of those chocolate covered cherries, only way better.
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Low Fat Zesty Baked Chicken

Reviewed: Feb. 11, 2014
The nuggets were so delicious, I especially like the fresh lemon taste. I only made the honey mustard dipping sauce, I did use Greek yogurt since that is what I had on hand, great tasting. I wish I got a photo, but they were lined up by the oven waiting and devoured these before I could even get my camera out. Thanks B. Nana, we really enjoyed the recipe.
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Hearty Lentil Stoup

Reviewed: Feb. 5, 2014
This soup was not only easy but very flavorful, we all loved it, even the boys raved. Great for a cold night with some garlic bread. A keeper!
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Red Italian Salad dressing

Reviewed: Jan. 29, 2014
Excellent tasting dressing. I had an 8oz. can of Hunt's tomato basil garlic tomato sauce...and No, the dressing didn't taste like pizza sauce. The dressing reminds me of Catalina dressing. I made it up about 4 hours ahead of serving, put it in a ball canning jar and just shook it up, so quick and easy.
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Jan's Chipotle Roasted Sweet Potatoes

Reviewed: Jan. 29, 2014
Recipe group weekly selection. We loved them! My son really loved them! Said I didn't make enough, I did half the recipe, next time I'll make more.
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Spicy Ham and Grilled Cheese Sandwich

Reviewed: Jan. 21, 2014
I used canned roasted green chili peppers, and White American cheese since that is all I had in stock. We really liked these with the addition of the green chilies. I did warm my ham and chilies a bit in the microwave.
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Prime Rib - It's Easier Than You Think

Reviewed: Jan. 16, 2014
I used this recipe mainly for the marinade rub, for the Italian spice I used Mediterranean spice from myspicesage.com, perfect for this recipe. After I applied the rub, I wrapped the roast in plastic wrap and let it come to room temperature while marinating (took about an hour and half). We could taste the mild flavoring of the rub in each bite. I did follow the cooking instructions, but took my roast out when it reached 130° on my digital probe thermometer. The temperature rose to 142° while wrapped in the foil for 15 minutes, so if you really like it rare, you might keep that in mind. That said, this was my very first Prime rib roast and my husband said it was excellent, better than he gets in a restaurant. Tender, juicy and really was very easy.
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My Special Shrimp Scampi Florentine

Reviewed: Jan. 14, 2014
My family all agreed this is a five star recipe. I did cut down on the oil and butter to 1/4 cup and upped the shrimp to a 1 1/2 pounds. You really don't need to worry about measurements with this recipe, so less oil and butter would still work well. I read through the reviews and liked the idea of red bell peppers and mushrooms, so tossed them in with the tomatoes. The basil pesto gives a wonderful flavor especially if you're a garlic lover like me. I added in more spinach, about 8oz. at the end until wilted. Served over a bed of noodles and made one wonderful meal of it.
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Sauteed Apples

Reviewed: Jan. 9, 2014
I used half the butter and sugar amount called for and they were great, not too sweet, added a dash of nutmeg. Wonderful with our oatmeal this morning.
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The Ultimate Slow Cooked Chili

Reviewed: Jan. 7, 2014
I halved the recipe and it still filled my crock-pot. I did use the whole onion, green bell pepper. It is a pretty meaty and bean chili, not heavy on the tomatoes or tomato sauce for those that want more meat and bean chili. The flavor was a good balance and not spicy hot. I went ahead and added in my whole 7oz. cans of El Pato and tomato sauces, and it was still a pretty thick and meaty base. I didn't have Mexican stewed tomatoes but a 10 ounce can of diced tomatoes and green chilies was perfect to give a bit more tomatoes to the brew. The only thing missing for me after I tasted it was heat. So I added in a minced jalapeno. I totally forgot the optional red wine, but it was still good without it. This chili reminds me of the chili my friends in the Mid-west make, the ranch beans added a great flavor. Was good on a cold night and we did top with crushed tortillas and cheddar cheese.
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Sweet, Salty, Spicy Party Nuts

Reviewed: Dec. 30, 2013
I made three batches, the first as the recipe states, the second I made Cajun spiced, the third I made Chipotle spiced and put some dashes of Worcestershire and Hot sauce in the sugar mixture...boy did that add a nice flavor. This is one of the easiest spiced nuts recipe I've ever made...get creative with it and add whatever spices you like.
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Slow Cooker Spicy Black-Eyed Peas

Reviewed: Dec. 30, 2013
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Easy and Healthy Chicken Florentine

Reviewed: Dec. 23, 2013
This is even easier if you make it all in one skillet, less to wash. I added in some black olives also.
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Chef John's Ricotta Meatballs

Reviewed: Dec. 18, 2013
Wonderfully delicious moist melt in your mouth meatballs. Since I was the first to make this recipe I followed exactly, even using the paper towel to drain my juice, a very nice tip by the way. I used my own homemade marinara sauce and had about 32 ounces, which was a nice amount to cover the meatballs and go over spaghetti noodles for four. I got 34 meatballs with my one inch melon ball scoop. The problem I had was the meatballs are very moist and were sticking to the pan and were falling apart, I had to be very delicate in cooking them and lost a few to crumbles. I will be making this one again, but think I'll put my meatballs on a baking sheet and bake them to brown them and then add to the sauce and simmer, hopefully that will keep them from falling apart.
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Jan's Simple and Tasty Egg Rolls

Reviewed: Nov. 30, 2013
I made these up to go with some grilled shrimp so left the shrimp out of the egg rolls, I had a red bell pepper that needed to be used so threw that in with the coleslaw mix. The microwaving is a great idea. I don't have a deep fryer and had to fry them up in a pan, which can be quite a hot chore in FL. The coleslaw mix was enough to fill all 16 wrappers and I figured I could freeze some. I threw the last half on a stoneware baking sheet sprayed with veg oil and baked at 400° until golden. They are great fried but really I liked them baked even better...either way they are very good.
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Maui Wowie Shrimp

Reviewed: Nov. 23, 2013
We loved this shrimp! Five stars for great flavor, five stars for super easy to make. I followed the advice from the review by Saveur, and marinated my shrimp in the mayo mix ahead, for about two hours. I did add in some good shakes of Old Bay Seasoning to the mayo mix, fresh minced garlic instead of garlic salt, and added in some shakes of Parsley also. We grilled over a wood fire just until pinked up, took about two to three minutes each side, so watch your grilling time depending on shrimp size and fire temperature.
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Texas Egg Rolls

Reviewed: Nov. 23, 2013
The boys and husband give this five stars. Make sure you fry them up right away before the wrappers get soggy. I made mine up ahead and plated them in the fridge for an hour until I was ready to fry them. The bottom got soggy from the green chili pepper, even though I dried them with a paper towel before wrapping, so the cheese oozed out of some when frying. I made some with Pepper Jack cheese stix and some with Colby Jack cheese chunks, we all liked the Pepper Jack better.
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