Cheri F Recipe Reviews (Pg. 1) - Allrecipes.com (11240893)

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Cheri F

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Baked Parmesan-Crusted Chicken

Reviewed: Aug. 15, 2012
My husband is the fussiest eater I have ever known. He especially picks apart anything that is new to his underdevloped palate. I made this for him, and I was really skeptical that he would like it because of the fresh herbs. Shockingly, his response was: "Better keep this recipe because the flavor is perfect!" I have never had a response like that from him in 16 years, and I cook every single day. Mr-I-hate-leftovers-and-never-serve-me anything-twice had Baked Parmesan-Crusted Chicken for dinner last night, lunch today, and he has enthusiastically agreed to having it for dinner tonight. Last night we had it with buttered noodles and sauteed green beans. Tonight I am putting a thin layer of mozzarella cheese over the chicken and serving it with a side of spaghetti and sauce. One thing that I did that was slightly different than the recipe was I used far less thyme and oregano - just under 1 tablespoon each - because 2 tablespoons each struck me as excessive. I did use the full 2 tablespoons of basil, tho. I didn't turn cartwheels over it, but I thought it was good.
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Chunky Potato Soup

Reviewed: Aug. 12, 2012
This soup is outstanding. All of my potato soup recipes are built around ham or applewood bacon, so when my Dad kept asking for potato soup without meat, I was stumped. I tried this recipe, and it is so much better than my fancier recipes, I have pretty much replaced them in favor of making this one, and I have made it again and again and again. It is rich and creamy. I use half and half instead of milk, and I don't bother with parsley because I am not a fan.
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Cucumber Sandwiches III

Reviewed: Jul. 29, 2012
I did not like this recipe. I should have known better because I generally do not like recipes that require packaged ingredients (like the salad dressing mix). It tasted overpowering.
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Quick and Easy Alfredo Sauce

Reviewed: Dec. 21, 2011
I love this recipe! I used this sauce to dress fettucini with chicken and artichokes. It was sublime.
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Whole Wheat Honey Bread

Reviewed: Dec. 21, 2011
I read most of the reviews before trying this recipe. I used butter instead of shortening. I made sure that the salt didn't kill the yeast. I could not add the vital wheat gluten because I did not have any, but I would certainly try it in other recipes in the future. As for this recipe, I am not a fan. It is too, too sweet. I did not enjoy the flavor at all. Not to burst anyone's bubble, but this bread is not as healthy as some of the reviewers are making it out to be. It is nutritionally the same as white bread because the grains of wheat have already been ground (into flour) rather than left whole. Until I can find a decent recipe for whole grain bread, I think I will stick with my store-bought Ezekiel bread.
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Nova Scotian Hodge Podge

Reviewed: Dec. 21, 2011
This was excellent. I doubled up on the turnips, and their flavor still did not overpower the dish. I also cooked the vegetables in chicken broth rather than in water, and it added a lot of flavor. I was especially impressed with this recipe after letting the flavors meld for a day. Yum. This dish is very similar to a Green Bean Soup recipe from my Polish grandmother, which calls for the addition of equal parts sugar and vinegar (usually around 1/2 c. each) in order to impart a sweet and sour effect. I like the Hodge-Podge approach, too, because it is good to have a purpose for turnips other than just mashing them.
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Hungarian Goulash I

Reviewed: Nov. 10, 2010
It was okay. I'm not a big fan of dishes that don't have a lot of vegetables in them. Even though authentic HG does not have veggies, I would be inclined to add them. Of course, then I would not have HG, I would have stew. I don't think we are big fans of paprika. Like I said: It was okay. If I had ordered it at a restaurant, I would not have sent it back, but I would have made a mental note that it was not a dish favored enough to order it again. If I had to make it again, I would choose mashed potatoes (rather than noodles) as the accompanying starch.
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Homemade Chewy Granola Bars

Reviewed: Oct. 5, 2010
This recipe is excellent! I took the users advice and substituted honey for corn syrup. I did not have sunflower seeds, so I used raw pepitas (squash seeds). I am not a fan of raisins, so I used dried cherries, which made the bars pleasantly tangy. I also used miniature chocolate chips which gave just enough chocolate flavor in each bite. I used a round flat meat tenderizer tool to tamp the mixture firmly into the pan. I noticed that the mixture was already starting to brown at 15 minutes, and I removed it from the oven even though it did not appear completely set. It set as it cooled. It was crumbly at first because I could not wait for it to be completely cooled before I took a sample. It never had the chance to "season" a day. I would definitely make a double batch next time. I see no reason for me to try other granola bar recipes because this one is ambrosia. Thank you, Lavonne, for sharing it.
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Creamy Smoked Salmon Pasta

Reviewed: Mar. 16, 2010
I liked this recipe very much, and I will be adding it to my collection. I don't consider it to be anything like pasta carbonara but it is definitely a more upscale approach to replacing a salmon casserole. I used the websites scaling ability to downscale the recipe to just 4 portions. This took the butter down to 3 tablespoons which was very workable. The amounts of all the rest of the ingredients were workable except for garlic powder. I reduced it from 1 teaspoon to just a light dusting and it was more than enough for the dish. I sneaked in a 1/2 teaspoon of salt, too, because it just didn't taste right without it. To the reviewer who felt that skim milk was a compromise, I assure you it was not. And, as for the flour taste, it is necessary to cook a roux for a few minutes (while stirring like crazy so as not to brown it) to mitigate the floury taste. All in all, it was excellent. What a great way to get a serving (or two) or omega-rich salmon in your diet. Thank you for sharing.
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