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

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*Sherri*

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KISS Salmon

Reviewed: Aug. 30, 2014
We did this on our gas grill, just quickly add some grill marks to the flesh side and then put in a foil lined pan over indirect heat at 400°. Was very simple and tasty enough for a quick last minute way too cook salmon, but only took 25 minutes till flaking and done. A little minced garlic takes it up a notch.
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Tomato Bruschetta

Reviewed: Aug. 30, 2014
I made this for the Recipe group selection of the week. Instead of heating the house up with the oven, we made this on the gas grill. Turned out perfect using an Italian bread loaf. Cut the loaf down the middle and brush the olive oil on each half, place right on grill for only a minute to toast. Remove the bread and cut into smaller slices and place on a foil lined metal cookie sheet, top with the tomato mixture and cheese. Cook over indirect heat at 400° until the cheese melts. Took about 12 minutes. I just drizzled the oil and vinegar over my tomato mixture, but doubt it was anywhere near 1/4 cup each, still very refreshing flavor after sitting for an hour.
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Ernesto's Tilapia

Reviewed: Aug. 27, 2014
Every once in awhile a recipe completely takes you by surprise, this is one of those recipes. We love to grill and are always looking for a new grilling recipe. I did half the recipe for just the two of us. I pretty much followed the recipe except did put some ground pepper and a bit of Old Bay along with the salt on the fish. The cooking instructions were a bit confusing, so we cooked at 350°, over indirect heat for 15 minutes and then turned the pan for ten more minutes. The fish and vegetables were perfectly done in the 25 minutes. Simmering in the medley of vegetables gave such a wonderful flavor to the Tilapia. My husband took one bite and said, "this is amazing". This was also pretty simple to put together, served over Ann's rice pilaf on AR. We will make this one again. Perfect summer grilling recipe. Update: We have made this many times now using our cast iron skillet with foil covering, a favorite when were camping. Works with other fish also.
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Zucchilattas

Reviewed: Aug. 26, 2014
We really loved these and my husband was surprised how much he liked them, considering no meat involved. There was a lot of liquid in the pan from my juicy tomatoes, so I drained the vegetables in a colander to avoid soggy tortillas. I also used some minced garlic and Italian seasoning in my vegetable mixture. You could easily add in some chicken, shrimp or even black beans. I served with Quick black beans and rice on this site. I'm glad I tried this recipe.
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Quick and Easy Black Beans and Rice

Reviewed: Aug. 25, 2014
Tasty rice and bean side dish, we all liked it, I also tossed in some fresh cilantro once done for more flavor.
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Deborah's Grilled Chicken

Reviewed: Aug. 19, 2014
I did marinate my chicken breast in Italian/teriyaki/garlic/Italian herbs for additional flavor. This was so easy, delicious and healthy. I added in some bell peppers I needed to use up, lots of Italian herbs to the veggie mix. Went well with a rice pilaf.
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Sauteed Zucchini

Reviewed: Aug. 5, 2014
Wonderful tasting easy vegetable side dish. I did add in a handful of some baby portabella mushrooms I needed to use up. The 1/4 cup of water was plenty so I left out the second half of water, guess my tomatoes were really juicy. I added in a pinch of Tuscan dried seasoning also. It was the perfect amount for the three of us.
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Ann's Rice Pilaf

Reviewed: Aug. 5, 2014
I've tried so many rice pilaf recipes but they never seem to have the great flavor I'm looking for. This one intrigued me since it had the chicken bouillon, so I gave it a try. My only change was using Orzo in place of the vermicelli, and it worked out fine. I did add a bit more Greek seasoning, my own blend. Not only was the rice full of flavor it was a fluffy perfection. I use Uncle Ben's Long grain rice and a pack of Goya chicken powder (it has a lot less sodium than other brands). This beats all other recipes I've tried. My husband said it was the best rice pilaf I've ever made. So this is now my go to rice pilaf recipe. Thanks Ann.
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Lucky's Quickie Chickie

Reviewed: Aug. 5, 2014
A very tender tasty easy chicken meal that will go with just about anything, we all loved it. There are not many chicken recipes that I don't previously marinate my chicken, but this one doesn't need it. I had two boneless chicken breast I cut into tenders. I don't have a scale but knew they were more than 6oz. so I used a tablespoon ea. of the honey and balsamic vinegar. I did add some minced garlic too. I recommend this for anyone looking for a quick easy meal. I served with Ann's rice pilaf and Sauteed Zucchini (Frackfamily) both on AR. Thanks Lucky you got a real keeper here.
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Frozen Peanut Butter Pudding Squares

Reviewed: Jul. 30, 2014
Made these for the Recipe group. I made the filling just as directed but used chocolate chip and snickerdoodle cookies instead of grahams since we like cookies better and I had some on hand. I even got a little creative and rolled some in crushed peanuts. Five stars for being a super easy to make dessert that you don't have to bake, and great tasting! Thanks Linda (LMT) for a great summer treat.
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Low Carb Zucchini Pasta

Reviewed: Jul. 25, 2014
I added in some garlic and Italian seasoning for more flavoring and didn't even use any water, just stir fried in my 12 inch cast iron skillet the olive oil, the zucchini made its own liquid as it was cooking. I had six small/medium zucchinis and made a big pan of "Zoodles" for four people. Topped with my homemade tomato/meat sauce and some Parmesan cheese. The husband said it tasted more Italian than regular pasta does. Everybody loved it!
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Whole Chicken Slow Cooker Recipe

Reviewed: Jul. 18, 2014
This was one of the best crock pot chicken recipes I've ever tasted. My chicken weighed 5-lbs and I made the rub as directed except reduced the salt to 2 teaspoons since I have to watch my salt intake. I didn't notice the rub was to be put on overnight, mine was only on for about 3 hours, and I lifted the skin and put rub under the skin also, but the flavor was still awesome. I took the advice of another review and put some sweet onion along with celery chunks in the cavity. I made a two inch stand under the chicken with some potato chunks to keep the meat from laying on the bottom. That worked out great and husband ate the potatoes, too greasy for me but he loved them. I think this kept the chicken from falling apart since it wasn't laying in the greasy stock. I used a meat thermometer and cooked on low until the temp reached 170°, which took 8 hours exactly. My crock pot is old and cooks low when it says low, my newer larger one cooks much hotter, so I suggest checking the temperature to keep from over or under-cooking. This chicken was so tender, juicy and flavorful, it really did taste as good as the rotisserie chicken we buy from our favorite store...it was finger lickin' good. I'm making this one again...so dang easy!
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Picnic Marinated Summer Slaw

Reviewed: Jul. 10, 2014
This was very good for our camping trip. I made it ahead and put in a tight Tupperware container. Everybody raved about it, I did add in some celery seed since I really like that in coleslaw and used white wine vinegar. One thing I did was cut the sugar down by almost half, oil and vinegar down some also, it seemed like an awful lot for just 10 ounces, and glad I did, still a great amount of liquid and not too sweet.
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Caribbean Chicken Salad

Reviewed: Jun. 20, 2014
We also grilled the pineapple. Great summertime salad! Husband loved the dressing. I left out the tortilla chips but hubs liked the addition.
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Easy Asian Pasta Salad

Reviewed: Jun. 20, 2014
Loved loved this salad, I used whole wheat spaghetti and did take the advice of another reviewer and blanched my sugar snap peas. I do think I'll add in some fresh grated ginger next time, but it was just terrific as written. We served this with Sweet Spicy grilled shrimp, and very nice combination.
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Sweet and Spicy Grilled Shrimp

Reviewed: Jun. 20, 2014
I made this for the weekly recipe group selection. I had two pounds of shrimp and the sauce amount was plenty. Since the recipe doesn't specify the kind of chili garlic sauce, I used our favorite Mae Ploy and added in a couple tablespoons of Sriracha sauce and I reduced the honey a bit since Mae Ploy is already pretty sweet. I tossed the shrimp with the marinade, reserving a small amount for basting and let the shrimp marinate for about an hour. Was very tasty shrimp and we all really enjoyed them. Served with Easy Asian Pasta salad from this site, a great combo.
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