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

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SherryL

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Sugar Coated Pecans

Reviewed: Jan. 26, 2014
These are easy and addictive!
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6 users found this review helpful

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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6 users found this review helpful

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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6 users found this review helpful

Nick's Feta and Artichoke Stuffed Peppers

Reviewed: Aug. 9, 2012
I thought with the ingredients it would be more interesting. Not enough flavor for us.
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5 users found this review helpful

Ellen's Chicken Cacciatore

Reviewed: Oct. 15, 2014
Made exactly as written except I used fresh rosemary. Delicious!
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4 users found this review helpful

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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3 users found this review helpful

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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3 users found this review helpful

Sunday's Apple Pie

Reviewed: Jun. 30, 2011
I would love to try this, but I want to use home grown apples and they are very small. I am a good cook, but not a baker. Could someone translate 6 tart apples into cups or a measurement of some sort? Thanks. This is by far my favorite recipe site!
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3 users found this review helpful

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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2 users found this review helpful

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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2 users found this review helpful

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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2 users found this review helpful

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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2 users found this review helpful

Santa Fe Veggie Quesadillas

Reviewed: Aug. 1, 2012
Colorful, easy, delicious! I made as an appetizer for a dinner party, but it would also be good as a light lunch.
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2 users found this review helpful

Veggie Pasta Salad

Reviewed: Aug. 1, 2012
Definately a repeat. Great way to use cucumbers, tomatoes and peppers from the garden. I used a yellow bell pepper and tri-color rotini for even more color.
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2 users found this review helpful

Chef John's Crab Cakes

Reviewed: Jul. 6, 2012
There are thousands of ways to make crab cakes and I've had many versions. In my opinion, this recipe is perfect in its simplicity and showcases the crab beautifully. I did not change a thing. Thank you Chef John!
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2 users found this review helpful

Greek Chicken Pasta

Reviewed: Mar. 12, 2015
Loved it, but it was a bit dry so I made the following adjustments: lots of calamata olives, more tomatoes (~1/3-1/2 can undrained fire roasted are fine), a couple of spoonfuls of the artichoke marinade and extra feta sprinkled on top. Next time, I will leave more water clinging to the pasta.
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1 user found this review helpful

Baked Scallops

Reviewed: Mar. 2, 2015
This had good flavor, but it was soggy. I made it exactly as written, except I used panko breadcrumbs, because that's what I had. If I repeat it, this is what I'll do: pan sear the scallops in butter/olive oil and fresh garlic. Toast the breadcrumb mixture in the oven and top the finished scallops with it.
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1 user found this review helpful

Heather's Grilled Salmon

Reviewed: Feb. 1, 2015
"..reheats nicely for lunches the next day!" Are you kidding me Heather? For reheating you need leftovers! We grilled a pound fillet so we'd have some to top salad the next day. We scarfed the whole pound. Thank you for an easy, fabulous marinade made with pantry staples. I'll be hard pressed to try other recipes now.
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1 user found this review helpful

Quinoa Pilaf With Mushrooms

Reviewed: Dec. 15, 2014
This was pretty much flavor-free. After my first taste, I doubled the mushrooms and threw in a handful of sliced scallions, but it didn't help.
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1 user found this review helpful

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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1 user found this review helpful

Displaying results 1-20 (of 115) reviews
 
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