SherryL Recipe Reviews (Pg. 2) - Allrecipes.com (10949664)

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SherryL

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Roast Lemon-Parsley Chicken Drums and Carrots with Fettuccine

Reviewed: Jan. 16, 2014
Easy, flavorful, but didn't blow our socks off.
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Pretty Chicken Marinade

Reviewed: Jan. 14, 2014
Mixed reviews at our house. I thought it was okay mainly because it was easy and the chicken was moist, but hubby wasn't impressed. We won't be doing it again; there are too many other marinades to try.
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Grilled Rosemary Chicken Breasts

Reviewed: Sep. 3, 2013
Made exactly as written. Easy, delicious!
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Nasu Dengaku

Reviewed: Aug. 22, 2013
Made exactly as written. Delicious!
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Miso Soup

Reviewed: Apr. 5, 2013
Authentic, good. Very filling.
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Dashi Stock (Konbudashi)

Reviewed: Apr. 5, 2013
Good
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Chicken, Mushroom, and Polenta Lasagna

Reviewed: Feb. 15, 2013
This was wonderful. Be sure to use roma tomatoes or the sauce will never thicken properly. As another reviewer suggested, I tossed the chicken with the pesto for ease of assembly. To make it a one dish meal, I also added veggies. I sauteed chopped onion with a bit of olive oil before adding and sauteeing the chicken. Then I removed the chicken from the pan and added a cubed zucchini and the rest of an eggplant I had leftover along with some sliced mushrooms and minced garlic. When the veggies were done, I proceeded with the recipe as written. I did top with a bit of freshly grated parmesan. Any veggies you have would work as would the recipe written as is.
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Savannah's Best Marinated Portobello Mushrooms

Reviewed: Feb. 15, 2013
This is basically what I've always done with portobellas when I'm in a time crunch, so it was nothing special to me, but that doesn't keep it from being a fast, easy go-to. Two notes: 1. For those who thought it was too vinegary, it could be the quality of your balsamic. The longer it's aged the sweeter and mellower it tends to be. 2. Cooking wine is pretty much bad wine with salt added. Never cook with wine you wouldn't drink and trust me, you would never drink the stuff sold as "cooking wine."
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Gnocchi Bake

Reviewed: Feb. 11, 2013
Granted, this is very basic, but it still gave me an idea for the gnocchi in my pantry. I had never thought to use it in a casserole. I halved the recipe because I had 1/2 lb. of sausage and there are only two of us. It would have been delicious as is, but I had some leftover eggplant, a zucchini and a couple of mushrooms I needed to use, so I diced the eggplant and zucchini and sliced the mushrooms. After sauteeing some chopped onions in a bit of olive oil, I added and browned the sausage, removed it from the skillet and added the remaining veggies with a chopped garlic clove. When they were done,I proceeded with the recipe as written. I did add a bit of parmesan on top with the mozzarella. Great comfort food. Also a way to use any veggies you have to make a one dish meal.
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Japanese Tofu Salad

Reviewed: Feb. 2, 2013
I enjoyed it very much. Unfortunately, my husband voted it "not a repeat." He discovered that he's not crazy about tofu that is not crispy on the outside. We both really liked the dressing though.
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Smoked Salmon Pizza

Reviewed: Jan. 15, 2013
If you happen to have smoked salmon and ready made pizza crust on hand this is your dinner. I did not modify the ingredients, but did slightly modify the procedure. I brushed the pizza dough with the olive oil my homemade sundried tomatoes were packed in and pre-baked it for 5-7 minutes (we like it crispy). Then because we like our smoked salmon as is, I added all the ingredients except the salmon and proceeded as directed. When the pizza was done, I scattered the diced salmon over the top and served. Done this way, the salmon is so rich, you really don't need a full cup. Thank you MelissaReNea for an easy elegant pizza!
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Garlic Mustard Ham Slice

Reviewed: Jan. 4, 2013
It was okay, but I won't make it again. There wasn't much flavor and the mustard made it too salty for us. I didn't have the curdling problem that others had, though. I whisked the sauce ingredients together first and brought it to a boil, then poured it over the ham and baked it in a plastic cooking bag as one reviewer suggested. Covering it kept the ham from drying out, but I'm going back to my favorite way to cook a ham slice. Maybe I'll post that recipe!
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Southern Pulled Pork

Reviewed: Dec. 27, 2012
We make this all the time and have never bothered with BBQ sauce, although that would be great too. We love it with au jus on pistolettes.
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Roquefort Pear Salad

Reviewed: Nov. 27, 2012
I had to leave out the avocado, which is what makes this different, because our avocado was tasteless. Try again when I have a haas avocado. Without the avocado, the dressing was bland and I would have used my regular balsamic viniagrette.
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Curried Butternut Squash and Pear Soup

Reviewed: Nov. 19, 2012
A little bland for us. In fairness, though, I don't keep half and half on hand and so used plain Silk. Still, not a repeat.
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New Mom Broccoli Kugel

Reviewed: Nov. 1, 2012
Nice, kind of a quiche without the crust but not nearly as much flavor. I would not have made it dairy free (I'm guessing that was a dietary choice.) Swiss or guyere would be a nice addition. We were okay with it, but not a repeat.
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Pecan Breaded Chicken Breasts

Reviewed: Oct. 5, 2012
We made this exactly as written and I do recommend using real maple syrup. Although it was dicey, we did manage to get the chicken done without burning the pecans, however I will more finely grind the pecans next time as recommended by other reviewers. I served it with baked sweet potatoes and a couple of leftover veggies for a quick, easy weeknight dinner. Easy, delicious, and made with pantry staples. Definately a repeat.
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Bright and Zesty Broccoli

Reviewed: Sep. 29, 2012
Surprisingly delicious! Made it exactly as written. I thought that amount of red pepper flakes might made it too spicy for me, but not so. Definately a repeat.
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Ultimate Twice Baked Potatoes

Reviewed: Sep. 29, 2012
Perfect rendition of a beloved childhood comfort food. I made these exactly as printed, except I used soy milk as that's all I ever buy. I've made them twice in two weeks--a record for me. We served them with ribs for company the first time and rotisserie chicken the second. If I were to continue to make them that often I might substitute low/no fat sour cream or use yogurt cheese (drained yogurt) because sour cream is not a staple in our house. I didn't find them runny at all, but of course the potato size is key. Eyeball it. Mash with a masher, not a hand mixer which can give you glue. By the way, I made extra the second time and froze them individually for an easy treat later. Next time I will rub the skins with oil and salt to crisp them as other reviewers have suggested. YUM!
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Grecian Pork Tenderloin

Reviewed: Sep. 25, 2012
Made for Kathryn & Otis. Served with honey-garlic eggplant. Excellent.
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Displaying results 21-40 (of 51) reviews
 
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