*Sherri* Recipe Reviews (Pg. 9) - Allrecipes.com (10804104)

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*Sherri*

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Mediterranean Style Burger

Reviewed: Jan. 20, 2013
Wow were these ever juicy, tasty and simple to throw together. I used ground beef and made the patties up a few hours ahead of cooking so the flavors had time to marry. We grilled them over charcoal, topped with some Colby jack cheese. My husband is always leery about adding anything other than S&P and garlic to his burgers, but he said I can make them like this from now on and I totally agree. Thanks Don...AR should publish this burger.
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Sugar Snap Pea and Berry Salad

Reviewed: Jan. 18, 2013
No raspberries in the market but did have nice blackberries. I threw the snap peas in raw...topped with blue cheese and walnuts. Great salad!
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Ranch Dressing with Fresh Herbs

Reviewed: Jan. 15, 2013
We loved this dressing, all the fresh ingredients certainly wakes a salad up and your taste buds. As with any homemade dressing I make up several hours prior to using so the flavors can marry. Didn't have shallots but didn't really miss them, had plenty of onion flavor from the green onions. I think it would be great as a dip or creamy topping in many recipes. I did use light mayo and sour cream to reduce the calories. Keeping this one at the top of my list for dressings.
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Big Bad Burgers

Reviewed: Jan. 15, 2013
One bad burger is correct. I would suggest using a whole onion to make sure there is enough topping for four burgers. My husband and son kept raving about how good they were. The only thing I didn't have and this is a biggie, and my husband's fault, was the bacon. He said we had some...which we did but it was frozen solid, so I had to make without it. Like the previous review, just the burger alone is great, so even without the bacon tasted great. Thanks SarahChristine, we will make these again...with bacon of course. :-P
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Avocado and Tuna Tapas

Reviewed: Jan. 15, 2013
A nice combination of flavors and quick easy healthy lunch.
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Penne with Asparagus and Mushrooms

Reviewed: Jan. 13, 2013
As others I didn't use as much olive oil, just enough to saute the garlic and one small chopped onion. Thought maybe the cooking time would be too long for the asparagus, but it wasn't and probably contributed to the nice flavor. I used half and half for the cream. Was a very good side dish with Sizzling Sherry Garlic Shrimp also on this site.
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Sizzling Sherry Shrimp with Garlic

Reviewed: Jan. 13, 2013
Nice recipe for good quality shrimp and garlic lovers will love it.
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Classic Spanish Sangria

Reviewed: Jan. 13, 2013
I made this for our dinner guest last night, had lots of fresh Florida oranges, lemons and strawberries. I used fresh squeezed orange juice. The best part about Sangria is when the drink is gone you can still eat the fruit. :)
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Mashed Potatoes with Fried Mushroom, Bacon, and Onion

Reviewed: Jan. 10, 2013
Boy Howdy were these ever delicious! I threw in some chopped red bell pepper also.
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Lower Fat Amish Macaroni Salad

Reviewed: Jan. 10, 2013
I made this for the recipe group selection of the week. I used the whole 16oz. box of spiral noodles, added in red bell pepper and green onions. I just added the sugar till it reached my sweet preference, just under the 1/4 cup. A very good macaroni salad, one of my favorites.
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Amy's Spicy Beans and Rice

Reviewed: Jan. 8, 2013
I reduced the recipe to three servings. We paired this with (allrecipes - Crispy Chipotle Lime Tilapia with Cool Avocado Sauce) a great combination. I cooked the beans on the stove top instead of baking.
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Crispy Chipotle Lime Tilapia with Cool Avocado Sauce

Reviewed: Jan. 8, 2013
What a great way to serve up tilapia. I used a bit more salsa since my chipotle pepper was insanely hot, but our fillets were pretty big and turned out I needed more sauce. The avocado sauce was a perfect topping. This recipe paired very well with Amy's Spicy Beans and Rice.
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Mitzie's Beef Stroganoff

Reviewed: Jan. 6, 2013
I made this for the weekly recipe of the week. My family said it was more than a five star recipe. I doubled the recipe since I had 5 to serve, but kept the ground beef to one pound and added in 8 ounces of sliced portabella mushrooms. Served over egg noodles. There wasn't any leftover, since a few had seconds. Certainly a hit at my house.
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Baked Potato Casserole

Reviewed: Jan. 4, 2013
I reduced this recipe down to two and half lbs. of red potatoes. I also didn't have any processed cheese so I used all cheddar cheese. I really was lazy and felt the potatoes would cook in the oven without pre-boiling, so I just cut them into small bite sized pieces, greased the pan real good, mixed everything up and threw it all in the pan. I cooked them for 60 minutes covered at 350. I did take them out halfway and stir them so they wouldn't burn on the bottom. They were cooked just right, fork tender, without pre-boiling. I do think they needed some more seasoning, the only reason for 4 stars. We do like Velveeta and I'll try them again with some, but if you're not a fan of processed cheese this recipe works fine without it.
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White Chocolate Macadamia Nut Cookies III

Reviewed: Jan. 4, 2013
Great tasting, I used Ghiradelli white chocolate chips...everybody loved these, wouldn't change a thing. I always make my dough one day and the cookies another day, seems they taste better and the dough is cold and they won't go flat.
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Slow Cooker Ham and Bean Soup

Reviewed: Jan. 2, 2013
Great soup and great way to use up the Christmas ham. I Also wanted to spice it up so added a can of diced tomatoes with green chilies, and one can of regular diced tomatoes with all the juice. I added in more spices and garlic and some chopped celery. The house smelled so good, makes a ton of soup.
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Chocolate Chocolate Chip Cookies I

Reviewed: Jan. 1, 2013
I did use half semi-sweet, half dark chocolate chips, and pecans. I also used 1 cup sugar and half cup brown. I felt the batter was real sugary tasting so I added in another 1/4 cup flour. Cookies nice and soft but did get hard after a couple days and we had to microwave them for that softness again.
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Queso Blanco (Mexican White Cheese)

Reviewed: Jan. 1, 2013
This queso dip is even better than the one I like at our local Mexican restaurant. I put it in my little crock pot to keep it warm when serving at our New Year's eve party, but did have to stir once in awhile to keep it from burning. Everybody loved it and the only thing left was the dirty pot. I left out the tomato since I already had a salsa dip, it is actually pretty versatile as far as the extra ingredients you want to add in. I think some green chilies would be a great addition. I used Land-O-Lakes white American cheese, just had the deli gal cut me a 1 pound chunk and I shredded it, and Wal-mart's Great Value Monterey Jack cheese block, and half and half. This recipe really should be published! Thanks SB.
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Hot Pepper Cheese Ball

Reviewed: Dec. 29, 2012
I used two cups pepper jack cheese and one of the cheddar so it would be a bit spicier. The flavor was much better after a day than when first made. I rolled in pecans and fresh bacon bits. Not as creamy as I'd like it, I had to add in a bit more mayo to make it creamier, but everybody loved it at our dinner party.
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Turkey Wild Rice Soup II

Reviewed: Dec. 29, 2012
I made this with our leftover turkey and turkey stock from our Christmas dinner. Unfortunately I didn't have any celery or almonds, but did have a bunch of baby portabella mushrooms that needed to be used, so sliced them and tossed in with the other veggies. Used a bit more veggies than 1/4 cup of each (whole onion, 4 scallions, two carrots, and 8 oz. of mushrooms), but I still kept the other measurements the same. I did add in a bit more spices, first celery seed since I didn't have that, and a few shakes of poultry seasoning, dried parsley, garlic powder. The soup was perfect tasting, seems many soup recipes add way too much flour and butter, but the balance made just the right consistency and not over powering floury taste. Will use this recipe as my base from now on for turkey soup. By the way chicken stock would work just as well if you don't have turkey stock.
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