SherryL Recipe Reviews (Pg. 1) - Allrecipes.com (10949664)

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SherryL

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Marinara Sauce

Reviewed: Aug. 2, 2014
This would have easily been a five star if not for the salt. I used about 2/3 of the salt called for and put the sauce over gnocchi. The gnocchi should have mitigated the salt, right? Nope. Way too salty for us. I will make again, but will add salt sparingly and taste as I go.
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Grilled Salmon I

Reviewed: Jul. 29, 2014
Simple, easy, delicious. What could be better?
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Ken's Perfect Hard Boiled Egg (And I Mean Perfect)

Reviewed: Jul. 27, 2014
The recipe is for room temperature large eggs. Yolks are creamy with no grey or green rings. Whites are silky and firm, not rubbery. Perfect is the right word, Ken. Thanks! Update: I used room temp. eggs this time and one still broke. Eggs are cooked perfectly and easy-peel, but I've NEVER broken an egg with my old tried and true method. Sorry, I had to remove a star.
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Lobster and Avocado Summer Roll with Mango Coulis

Reviewed: Jul. 18, 2014
So far, I have found only dried sea vegetables, so I omitted them. Other than that, I prepared the rolls exactly as written using grilled lobster tails. I served them with a side of deli-made seaweed (fresh sea veggies are around here somewhere!) and sushi tuna salad. When I find a sea veggie source, we'll make them again. They are delicious.
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Lemon Grass and Chicken Summer Rolls

Reviewed: Jul. 5, 2014
This was really good, but it was not better than the other versions I make and it was way more time consuming. We did enjoy them, but I think I will continue my quest for more ways to make summer rolls.
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Ranch Dressing II

Reviewed: Jul. 1, 2014
Ranch is not my favorite dressing for a salad, but I wanted a dip for wings and didn't have blue cheese. This was perfect.
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Mexican Bean and Rice Salad

Reviewed: Jun. 29, 2014
I just used black beans as I halved the recipe and didn't want to open two cans of beans. I think it would benefit from more than one hour in the refrigerator to better develop flavors. I might add a bit more cumin, cilantro, onion and lime next time--and there will be a next time--just for personal preference. I garnished with diced tomato, slices of avocado and a wedge of lime.
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Grilled Asian Chicken

Reviewed: Jun. 27, 2014
Easy, delicious and made with ingredients I keep on hand. For easy cleanup, I marinated the chicken in a sealed plastic bag. I may double the marinade next time so I have more sauce for rice. Do be sure to boil the marinade though, to make it safe to eat after it's had raw chicken in it.
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California Roll Salad

Reviewed: Jun. 27, 2014
I made half the recipe for the two of us and we scarfed the whole thing. I served it with grilled corn and Grilled Asian Chicken from this site. With or without lettuce this salad is a keeper! I did grate a bit of ginger into the dressing and garnished with sesame seeds and nori as ELLIEGIRL1 suggested. I'm going to make the full 6 servings next week and serve it as lunch for two. I'll bet there won't be much in the way of leftovers.
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Miso Salad Dressing

Reviewed: Jun. 26, 2014
This was tasteless.
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Cilantro Lime Quinoa

Reviewed: Jun. 24, 2014
Very nice
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Stacey's Hamburger Seasoning

Reviewed: Jun. 19, 2014
We used 2 tsp. seasoning for 1# 85% lean ground beef.
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Chef John's Shrimp and Grits

Reviewed: Apr. 20, 2014
Right up there with what we're used to--New Orleans Shrimp and Grits. I don't keep whipping cream on hand, so I replaced it with 1/2 nonfat plain yogurt and 1/2 unsweetened soy milk. We didn't miss the whipping cream, but it probably would have put this over the top. Definitely a keeper!
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Sweet, Sticky and Spicy Chicken

Reviewed: Apr. 12, 2014
We enjoyed this very much. The sauce did reduce within the recommended cooking time, but I couldn't achieve the glossy/glazed look shown in the picture, nor was it remotely sticky. I used low sodium soy sauce and did not salt the chicken before stir-frying, so we did not find it too salty. I used Sriracha as the hot sauce and it was perfect.
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Chicken Breasts Pierre

Reviewed: Mar. 29, 2014
I made this exactly as written and it was just weird. The flavors didn't work together at all.
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Mediterranean Kale

Reviewed: Mar. 28, 2014
Excellent, flavorful, fast way to prepare kale.
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Fish Fillets Italiano

Reviewed: Mar. 9, 2014
We used cod, and it's not at all bland if you use seasoned tomatoes (Italian is an obvious choice) and kalamata olives.
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Chunky Vegetarian Vegetable Soup (Fast and Easy)

Reviewed: Feb. 28, 2014
I loved all the ingredients, but it was boring. I won't make it again. There are too many other easy basic soup recipes.
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Caesar Salad Supreme

Reviewed: Feb. 3, 2014
I made it exactly as written and put it in the refrigerator for a few hours to let the flavors develop. Fortunately, I tasted it before dressing the salad. It tasted mostly like mayonnaise, so I added more lemon juice and more anchovies. That helped enough to use it, but I will not make it again.
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Healthier Roasted Pork Loin

Reviewed: Jan. 29, 2014
As much as we love rosemary (we grow it all over our property), we thought it was waaay too much. It totally overpowers the pork, which will be cooked to a hockey puck if you follow the instructions in this recipe. We will not make this again, but if you really want to try it this is what I suggest: 1) put only sliced or minced garlic into the pockets cut in the roast. 2) make a minced fresh rosemary and olive oil mixture with salt and pepper to taste; lightly spread over the roast. 3) cook the pork in a pre-heated 325 degree oven for 20 minutes/pound. Check with a digital thermometer. Pork is done at 145 degrees. The veggies prepped as instructed wll be done. Let roast rest 3 minutes. Eat. Note: Deglazng with wine is optional. Personally, I think just drinking the wine is better.
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