Sherril Recipe Reviews (Pg. 1) - Allrecipes.com (11668486)

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Butter Snow Flakes

Reviewed: Dec. 31, 2012
I have a cookie press that belonged to my husband's grandmother. This recipe worked nicely in the press. However, I didn't like the sour flavor the cream cheese gives them and I only used the 3 oz. as the recipe states. I can't imagine how awful they would be with 8 oz. Also, it could probably have used more cinnamon and maybe some almond extract. The vanilla was overpowered by the sour flavor.
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Southwestern Egg Rolls

Reviewed: Sep. 2, 2011
I'm always looking for a great recipe that I can turn vegetarian, plus I love Mexican food--the spicier the better. I've made these twice now using fake chicken strips that I chop into cubes. I much prefer the egg rolls to the tortilla version. They are lighter and crispier. I used black soybeans the second time because that's what I had along with pepper jack cheese. Definitely worth doubling or tripling the recipe because these are fantastic! I dipped them into El Torito's cilantro salad dressing as a dip. They are a bit greasy like anything deep fried, but that just added to their deliciousness. Next time I'll try baking them.
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Arti-Cheesy Chicken

Reviewed: Mar. 24, 2010
This is now my new favorite low carb dish. The flavor of the sauce is fantastic. Of course being a vegetarian I had to change it up. No bacon, I used olive oil and bacon salt, which is a vegetarian product to saute the mushrooms. I used the full 8 oz. of flavored feta since that's what was in the package. I used soy chicken strips instead of the chicken. I eliminated the olives, yuck. I added a chopped onion and used frozen quartered artichokes instead of the marinated ones. The first time I made it I had some homemade low carb cream of mushroom soup in the fridge, this time I had homemade cream of broccoli soup in the fridge. Both were equally as good. I put it over pasta for my husband and ate it without for myself. I gave it only 4 starts because I don't think I would have liked it with the bacon and olives even if I weren't a vegetarian. Thank you so much for sharing this wonderful recipe.
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