Cheryl Recipe Reviews (Pg. 1) - Allrecipes.com (10837877)

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Cheryl

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Southern Yank Pulled Pork BBQ

Reviewed: Apr. 6, 2014
I would've given this 5-stars, but the 1 cup of water would've diminished the flavor and made the sauce very thin and runny. Fortunately I know enough about slow cooking foods to know that the meat cooking in that environment would produce enough liquids on it's own to thin out (but not too much) the thick consistency of the sauce mix. Had I added the 1 cup of water called for in the recipe it would've had a watered down flavor and been too soupy. If you feel you must add 1 cup of liquid, I would suggest something like french onion soup or beef broth to add flavor, not water the flavor down. That being said, the flavor of this is the best pulled pork recipe I've tried to date. Definitely won't be looking any further - thank you so much for sharing!
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BBQ Chuck Roast

Reviewed: Jun. 30, 2013
I give out 5-star ratings infrequently because I feel a recipe needs to really WOW me to get that kind of rating. This recipe is deserving of all stars! Amazing flavor! Followed the marinade ingredients exactly using Land Shark beer and Open Pit bbq sauce. We had a 3.5 lb. roast, however our roast was about 1/2 frozen, so it was marinated on the counter while it continued thawing. Husband put on Weber grill with no spit (using all-natural coals, not the chemical kind), used indirect heat (push coals to sides and place meat in the middle.) He flipped and basted every 10 minutes having to add a couple coals half way through to keep heat going. About 75 minutes to medium doneness. The smells while cooking were mouth-watering. Meat was tender and full of flavor. Another reviewer made a comment that it was similar to prime rib. Hubby was skeptical before cooking, but not anymore. Prime rib flavor is accurate! Totally recommend this recipe AS IS!
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Steak Soup

Reviewed: Mar. 16, 2013
Tastes a lot like beef stew, only better. I combined step 3 into step 2 to save time, and I'm glad I did. The veggies wouldn't have cooked in the amount of time suggested in step 3. I also omitted corn, because I don't care for corn in soups. Very flavorful soup with tender meat. Thumbs up from the adults and kids in our home.
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Egg and Cheese Puffs

Reviewed: Jan. 28, 2012
These were really great! Only thing I did different was used a 4 oz. can of green chile peppers (I had one in the pantry so I just used that instead of buying another, larger can.) It gave just a hint of the pepper flavor, which was good for my kids since they don't care for super spicy, but I'm sure with the larger can they'd still be just as good!
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Bar Stool Pretzels

Reviewed: Dec. 19, 2011
These are positively addicting! I don't see these lasting for very long in our home or if I take them to a party somewhere! I used a 16 oz bag of small traditional twist pretzels, along with 1/4th of another bag for 20 oz. I prepared butter mixture as stated but cut the garlic by 1/2 tablespoon (personal preference). I had pretzels waiting in a large bowl and I poured warm (not hot) butter mixture over the pretzels, stirring to coat. I placed them on a large jelly roll pan and baked for 15 minutes at 250 deg. I noticed they were browning, so I turned the oven down to 200 for the next half hour, then turned it up to 225 the last 15 minutes. I can't say enough about how fabulous these taste! I don't give out 5 star ratings often, but these pretzels deserve it! Thank you for sharing the recipe!
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Melt In Your Mouth Toffee

Reviewed: Dec. 19, 2011
Very buttery, and great tasting! I did think it was too thick, however, prepared in a 9x13 pan. Next time I make it I'll use a jelly roll pan and use more chocolate to accommodate the larger surface. Also, I didn't place chocolate on bottom of pan - sprinkled over top, waited a few minutes, then spread out after the chips had melted. I'll definitely be using this recipe again!
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Best Toffee Ever - Super Easy

Reviewed: Dec. 19, 2011
Very buttery and good tasting; however, I thought it was too thick. Next time I make it I'll use a jelly roll pan and a little more chocolate to cover the top. Also, I didn't place chocolate on the bottom, but sprinkled on the top right after pouring into dish, then waited a few minutes till I could spread it out. I'll definitely be using this recipe again!
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Copia's Penne Pasta and Cheese Casserole

Reviewed: Dec. 19, 2011
Very tasty. I have a similar recipe for plain ole macaroni and cheese and this was a bit too close in flavor and a lot more work, but it was still good!
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Chicken Potpie

Reviewed: Dec. 6, 2011
I'm a fair cook, made this according to the recipe, and find myself perplexed at the number of high ratings. The one cup of flour pretty much killed it. With two sticks of butter, this should have been a rich, savory sauce, but with all that flour it was pasty. I know to cook a roux for several minutes prior to adding liquids, but that did nothing to get rid of the glue taste of the sauce. I will keep looking for a better recipe. No one in my family cared for this, and a lot was thrown away.
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Slow Cooker Western Omelet

Reviewed: Feb. 10, 2011
I subbed cooked breakfast sausage for the ham, plus a bit of salt and pepper on top of each layer of hash browns, and made this overnight to take to school. It was a big hit and was gone by the end of the day.
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Sylvia's Ribs

Reviewed: May 13, 2009
I had my doubts; I've boiled up ribs before and grilled them and they're tough, but basically went with this recipe because I had all the ingredients. I did halve the sauce, and it was plenty for ribs (for family of 2 adults/2young kids). I think I reduced par-boil time to 40 minutes, and since I didn't have steak sauce, I subbed 1/8 tsp of liquid smoke, and a couple tbl of red-wine vinegar. I also eliminated the hot sauce since my kids haven't acquired the taste for heat. These were just fabulous....tender, awesome bbq sauce - thick, sweet, and stick-to-your-fingers! Ribs were tender and easily came off the bone. HUGE thumbs up!!!!
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Michelle's Soft Sugar Cookies

Reviewed: May 7, 2009
I made these per the instructions. These cookies are soft, but that's not to be confused with chewy and moist. They are dry and devoid of flavor, and the texture is like I used biscuit mix to make cookie dough. There is no way you will be able to use this recipe for rolled cookies (too sticky, even after overnight in the fridge). I made drop cookies with it and baked about 7 minutes (they were dry, so I can't imagine what it would do to a cut-out cookie!)
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Chicken Rice Casserole

Reviewed: May 1, 2009
This was very good. Omitted celery, onion, and mushrooms since I didn't have any on hand (and yet I had a can of water chestnuts. Go figure.) I used basmati rice, which has a nutty flavor. Also, I sprinkled some Parmesan cheese on top of the cracker mixture (maybe 2 tbl of cheese), baked per directions. Very tasty, and even good the next day reheated.
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Ham and Cheese Bowties

Reviewed: Apr. 20, 2009
This is a good, sturdy "go-to" recipe when needing to use up some leftover ham. It's a basic home-made cheese sauce. Can't go wrong. I made exactly as the recipe stated, just adding a little cheese on top to go with the parmesean to make a crust. Very good dish. Will definitely add this recipe to my binder for "what to make with all that leftover ham"!
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Chocolate Crinkles II

Reviewed: Apr. 19, 2009
I'm not understanding all the 5-star ratings. These tasted "OK", but the batter, even after setting up in the freezer for 1.5 hours, was still extremely soft and difficult to work with. I had to use one spoon to scoop out the batter and another to scrape the batter off the spoon into the powdered sugar (I used rounded tablespoon. Have no idea what a "#50 scoop" is.) Only after each blob had some sugar on it could I roll it into a ball without it sticking all over my hands, then I recoated in the sugar before placing on the pan. This process took so long that by the time it went into the oven, the balls had begun to flatten out on their own. Seriously, these were a lot of work for cookies that taste a whole lot like I took a brownie mix and turned it into an extremely soft cookie dough!
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Baked Asparagus with Balsamic Butter Sauce

Reviewed: Apr. 18, 2009
Everyone loved this on Easter. I had to bake it a little bit longer (I think it's more of a guideline anyway....depends on how thick or thin your asparagus spears are.) Also, I cooked sauce for a few minutes to reduce/thicken. Very good and will definitely make it again!
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Carrot Cake VIII

Reviewed: Apr. 12, 2009
I'm stingy with 5 star ratings, but this cake deserves it! I made the batter exactly as listed except for the pumpkin pie spice. Didn't have any, and based off of a recipe for pumpkin pie spice on this site (seriously!), I mixed into a small container 3/4 tsp each of ginger, cloves, nutmeg and about 2 tsp cinnamon. Mixed together and it was just about perfect for 1.5 tbl of pumpkin pie spice. PLEASE NOTE I baked this carrot cake in TWO 9" WILTON ROUND PANS, not a Bundt pan. If you choose to do this too, the baking time will be *approximately* 30 minutes. ALSO NOTE that there is too much batter for two standard 9" pans. I placed 3 cups of batter into each pan, spread evenly and it was about 3/4 full. It turned out to be the perfect amount as the cake doesn't rise much. There was enough batter left over for 4 cupcakes, which I baked for about 20-22 minutes. Before baking in the pans and the paper cup liners, I sprayed with cooking spray, but didn't bother with flouring. I had no problems getting my cakes out of the pans after they had cooled on racks. I had my doubts over the coconut and pineapple in carrot cake, but I couldn't even taste the pineapple and the coconut seemed to give it that decadent bakery flavor. This was a dense cake, moist, and just delish. It could definitely pass for a professional bakery cake. I paired it with the cream cheese frosting II from this site. I made this on Saturday for Easter dinner. Not sure if making it a day before helped i
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Basic Cream Cheese Frosting

Reviewed: Apr. 12, 2009
Made it with 3.5 cups of powdered sugar and it was fabulous. Put it on Carrot Cake VIII off of this site. Perfect combination!
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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Apr. 5, 2009
Loved this recipe and will definitely make it again with the following changes: reduce olive oil to 1 tbl, eliminate the flour, and reduce garlic to 2 tsp of jarred minced garlic (4 cloves). Everything else was perfection. Thank you for such a fabulous recipe!
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Magic Peanut Butter Middles

Reviewed: Apr. 2, 2009
Yes these take a bit of time to make, but they're easy to make. I made 30 even-sized peanut butter balls first, lining them around a plate (not on top of each other). Then I used a *level* tablespoon to measure out the chocolate batter. It was spot on for exactly 30 cookies. As for the taste, they were decent! My only negative comment about these is that the chocolate dough was a bit dry, so I had to add in some milk. Perhaps this is due to the size of the egg I used? Also, the chocolate cookie part on it's own is ok, not noteworthy. I used Aldi brand cocoa powder because it's a fraction of the price of name brand, so not sure if that makes a difference. Would definitely recommend mini chocolate chips in the batter to liven it up. And I baked mine for 8 minutes and should have removed at 7 minutes for more chewiness.
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