Sheryl Recipe Reviews (Pg. 1) - Allrecipes.com (11880266)

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Sheryl

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Garlicky Baked Butternut Squash

Reviewed: Oct. 25, 2009
What a great combination of savory and sweet! My husband is a huge fan of butternut; I'm a recent convert (due to dozens in our garden). We both loved this version! I started it at a lower temperature, only because I was roasting a chicken. Turned it up to 400 after the chicken was done, added the parmesan at that point and cooked about 15 minutes more. Otherwise, I didn't change a thing. He said it's a keeper (and he's real picky)!
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Heavenly Potatoes and Ham

Reviewed: Oct. 25, 2010
As is, it's a good recipe; we both liked it. Husband and I thought it would be better if the potatoes were in smaller pieces, there was more ham, and a little more sauce (although maybe the sauce would be enough if potatoes are in smaller pieces). I used reduced fat sour cream and soup to cut the fat and calories, but otherwise made as written. I will try again, as it's a great way to use up leftover ham.
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Grandmother's Buttermilk Cornbread

Reviewed: Nov. 18, 2010
I made it as written, and did not care for it at all. I do like a sweeter cornbread, but this did not have much of a cornbread taste - it tasted more like a bland cake. I tried this recipe because I had some buttermilk on hand, but I'll stick with the cornbread recipe in my Betty Crocker cookbook - it uses the same 1/2 c. sugar, but the "corn" taste is more evident.
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Peanut Blossoms II

Reviewed: Dec. 30, 2010
These are the best, although I also use half shortening and half butter.
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Chinese Green Bean Stir-Fry

Reviewed: Mar. 14, 2011
We did not care for this at all. I made exactly as written (after recalculating for 4 servings).
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Cheesy Ham and Hash Brown Casserole

Reviewed: Oct. 26, 2011
Yum! What a great recipe for leftover ham! I made as written, but using low-fat versions (low-fat sour cream and cheddar cheese). Maybe a tad bit salty, do they make low-sodium cream of potato soup? Couldn't find it in local stores...
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Summer Squash Chicken Alfredo

Reviewed: Nov. 3, 2011
I've made this several times, and love it, but as written it needed a bit more zing, and it uses too many pans. I dice up the chicken before cooking, and just saute it in the bacon fat (after pouring off most of the fat). I then add the summer squash (I use more squash than the recipe calls for)and saute for a few minutes. I use a full jar of alfredo sauce, but since those pre-made sauces don't have much taste, I add lots of fresh-grated parmesan cheese directly to the sauce. I make this frequently during the summer.
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Squash Braid

Reviewed: Nov. 3, 2011
Excellent bread! No, it's not "squashy" in taste, but great texture and flavor.
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Caroline's Chocolate Fudge Frosting

Reviewed: Nov. 6, 2011
I debated between giving this 5 or 4 stars. It makes a very good, very chocolately frosting, and sets up nicely; I made it exactly as written (I probably did not use all of the last 1/4 cup of milk, but most of it). It was plenty for a 9" 2-layer cake. The reason I thought about giving it a lower rating is because I was looking for a truly fudge-type frosting (with which I could frost a layer cake) - the fudge frosting recipes I found on this website called for a hot recipe, pouring it on a sheet cake and then letting it set. So I would call this a chocolate frosting, but not a chocolate fudge frosting. But it is definitely tasty!
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Foolproof Rib Roast

Reviewed: Nov. 11, 2011
I have made this several times, and my roast is perfect every time (and for the person who wrote that it doesn't work in a gas oven, I've had no problems with my gas oven).
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Slow Cooker Cranberry Roast

Reviewed: Dec. 5, 2011
Wonderful flavor! I made this with pork loins, which literally fell apart, but that allowed the sauce to cook into the meat even more. Husband said this is a keeper! I did not need the butter/flour at the end; it was plenty thick enough (I even added a bit of water to give us enough sauce for noodles)
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Grilled Salmon I

Reviewed: May 24, 2012
The marinade was OK; nothing special...
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Clinton's Special Vegetarian Quiche

Reviewed: Jun. 30, 2012
Excellent quiche; great flavors- although I did use lower fat versions of the cheeses, less butter, and phyllo with light sprays of olive oil to cut the fat a bit. And lulu589, yes, this most definitely is vegetarian...perhaps you are thinking about vegan-vegetarian?
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Sweet, Sticky and Spicy Chicken

Reviewed: Sep. 20, 2012
As written, this is way too sweet, too spicy-hot (and I love heat in my food) and too gingery. Instead of throwing it out, I put everything in the crockpot, added some chicken broth and white wine, and let it mellow out for a few hours on low. I also threw in some broccoli and sliced carrots. My husband gave THAT recipe an A+.
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Belgian Waffles

Reviewed: Oct. 7, 2012
Great waffles! My cousin was coming for a visit, and had told me he was bringing his Belgian waffle iron (one of those "flip" wafflers like you see at hotels). He said something about buying a mix for the waffles, and I said no way - I'll make scratch. Found this recipe, made it without any changes "except" (isn't there always a "but") I made it the night before and let it sit in the fridge - I hate dorking around with recipes on Sunday mornings. We all loved it -my husband grades new recipes, and says this is a definite A (and he can be a tough grader). It does make a lot - I made 9 1/2 waffles.
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The Best Rolled Sugar Cookies

Reviewed: Dec. 22, 2012
Made the dough exactly as written; great tasting cookie and they held their shape as they baked. The dough is softer than many I've tried, even after refrigerating it overnight. It was sticking to my countertop and rolling pin, even with flouring. So to avoid using too much flour, which would totally change the taste and texture, I divided it into small sections, and rolled each section between 2 sheets of wax paper, VERY lightly floured. As I rolled it to the thickness I wanted, I would occasionally (slowly) lift off the wax paper, put a bit more flour on it, turn it over and do the same with the other side. Then, before using the cookie cutters, I lifted both sides of wax paper to make sure the dough wasn't sticking to the paper. I use a metal spatula to transfer them to the cookie sheet, and dip the end of the spatula into a bit of flour between each cookie.
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Pumpkin Gingerbread

Reviewed: Dec. 23, 2012
Not as yummy as reviews would lead you to believe...a bit bland.
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Oven Roasted Teriyaki Chicken

Reviewed: Jan. 27, 2013
This got an A+ from my husband; definitely a keeper! I did make one change, but it was more of a cooking method change than an ingredient change (although I did use brown sugar instead of Splenda, since I don't buy artificial sugar). I doubled the sauce, used skinless/boneless thighs, and cooked this in the slow-cooker (on high), for about 4 hours. For the last hour or so, I took the cover off so the sauce would thicken more, but that could probably be accomplished by slightly increasing the cornstarch. Served the chicken and sauce over brown rice.
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Restaurant-Style Zuppa Toscana

Reviewed: Feb. 2, 2013
Oh my gosh, wonderful! I did make a couple of small changes, but only because I didn't have all of the right ingredients. I used turkey Italian sausage in place of the smoked sausage, and fat-free half and half instead of the heavy cream. I cooked the bacon separately, poured off most of the bacon fat, and sauteed the onions in that fat. I cooked the sausage in with the onions. My husband and I loved this!!
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Quinoa Side Dish

Reviewed: Mar. 15, 2013
First time I've prepared quinoa, and this was a great recipe for my first attempt. I did make a couple of changes, but only because I had to use what was in my pantry, plus my husband doesn't care for chopped onions in dishes. I used chicken broth (reduced sodium) instead of vegetable broth, sauteed the garlic with the quinoa, and used about a 2/4 tsp. of dried thyme. Since I couldn't use diced onions, I added lots of onion powder (poor substitute, but...)
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