Cheryl B Recipe Reviews (Pg. 1) - Allrecipes.com (1208263)

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Cheryl B

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Daddy's Fried Corn and Onions

Reviewed: Jun. 24, 2014
I have been making this this quick, tasty recipe for years, but I sauté the onions in bacon grease first,(Whaaa, what was that, ohhh, it was the audible sound of the healthy eats police gasps). I then add the corn and some butter to finish it up. Fresh sweet corn season is so short, we usually have this 2 or 3 times a year, and LOVE it!!!!
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1 user found this review helpful

Grilled Coffee and Cola Skirt Steak

Reviewed: May 24, 2014
I am compelled to write this review to let everyone know DO NOT LET ANOTHER BBQ SEASON GO BY WITHOUT MAKING THIS RECIPE!!! Did you hear me??? I mean this recipe's marinade/sauce is the true star. It is a blend that does not resemble cola, coffee, hot sauce in any fashion in the end, yet combined and set, then cooked resembles a sauce that will make you a star!!! If you are afraid of heat, then back off the hot sauce, and cayenne pepper. DO NOT omit them, as they are a intricate part of the flavor, simple add a drop or two of hot sauce, and the pinch of cayenne! I served "Roasted Parmesan Rosemary Potatoes" and "Grilled Vidalia Onions" (recipes from this site) with this steak, but I do plan on making this steak many times more this summer. I then plan on making this marinade/sauce for a stuffed round steak recipe that I have in the fall and winter!!! I have followed Chef John for a while now, but I am now a devoted fan!! Thanks for the easy, flavorful, star making recipe!!!
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2 users found this review helpful

Bacon Cheese Puffs

Reviewed: Feb. 11, 2014
There is NOWHERE that I take this that it isn't the first thing gone. So easy, and so good. I do have a bit different version now after many ways of making it usually because of a request being made and me not having all the ingredients at the time. But as a result I think it tastes even better (if possible). I use the Sesame French bread that is sold at Walmart, delish and CHEAP! I also use the sharp cheddar and mix it with Monterey jack cheese. I have also used smoked gouda with some swiss and boy oh boy is it good. Also another recommendation is do not skimp an cheap bacon full of grease, use a leaner better brand and you will not be disappointed. The point is, flavor is discretionary and what is great to one could be better by another, just use your favs and I bet you will be always asked to bring this too!
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2 users found this review helpful

Authentic Mexican Breakfast Tacos

Reviewed: May 4, 2013
I have been making this for thirty something years after dating a man of hispanic origin for a few years. Even raising my kids on it. They prefered this over pancakes on the weekends. The only thing I did different was to first brown some peeled potato pieces in the leftover chorizo grease and if a quality chorizo I would have to add a bit of butter to brown the the potatos. I would then add back the chorizo then add the eggs and cook. I would also then melt the cheese to the top of the eggs and then scoop out and serve in the tortillas. I usually used flour tortillas that I heated directly on my gas burners, flipping them as they puffed up and toasted. By the way, this is not just a breakfast, this makes a great supper dish as well, it is one of those comfort meals that makes your kitchen smell so fragrant with the spice of the chorizo, and fills the tummies of even those who seem to be bottomless.
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6 users found this review helpful

Mushroom Pork Chops

Reviewed: Mar. 3, 2013
I have made these pork chops for 30 or more years, and at first did this exact recipe. However through the years I have tweaked it to my families liking and have found my families favorite way. I brown the chops as stated here with a simple salt and pepper start. After browning the meat, I remove it and place in a casserole pan. I add the onions (lightly salt and pepper them too) into the fry pan with the meat's leftover grease and cook until they are translucent, add the mushrooms and cook another 6-8 minutes or so, I then add 2 cloves minced garlic and continue to cook about 30-45 seconds. I then remove all of the veggies from the pan and put on top of the chops. Then deglaze the pan with 1/2 cup white wine. Be sure to scrape all the bits of brown from the bottom of the pan. I then add the can of mushroom soup and add the milk -cream- or half&half, whatever you have, and mix with a whisk until reheated again. I then add some ground or fresh rosemary and thyme to the sauce and mix well again, then pour over the veggies and meat. I sprinkle with a bit of Paprika, cover with foil and place in a 350 oven for about 1/2 hour. I then remove the foil and cook another 15 min, remove from oven and serve with some creamy mashed potatoes. YUMMMMM-O! So tender and good you'll wish you made double!
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25 users found this review helpful

Mom's Stovetop Pork Ribs

Reviewed: Jan. 27, 2013
It just so happened we had taken a rack ribs out from the freezer when I received this recipe in my email. We picked up the few ingredients we didn't have from the store and made these today. First, I have to say that I didn't expect what this recipe delivered. It was amazing how the ingredients infused into the ribs. The rendering of the meats fat turned into liquid gold when the water evaported, and the meat browned in it. We used a deep chicken frying pan and it worked well. It was large enough to easily brown all the ribs evenly, yet deep enough to place enough water into it to cook them through. We cooked ours about an hour before all the water was gone, and it was perfect. I agree with many of the other reviewers here, the recipes calling for 1/2 of soy sauce is waaay to much sodium flavoring. I do recommend only using half that much, other than that, rock this recipe with whatever your choice of herbs and spices, and for heavens sake, don't skip the browning of the meat in the left over gold that the meat has released, it is really the final touch to this recipe being a grand success. I can't wait to try this recipe with chicken!!!
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9 users found this review helpful

Bacon Wrapped New Potatoes

Reviewed: Sep. 9, 2011
I made these for a Labor Day party and changed up a few things, but frankly this is a winning combo that would be hard to mess up. I made about 75 for the party (they were gone within 1 hour) so I ended up baking them in my oven. Just too many for the grill. I used baby golden potatoes that I poked with a fork after washing. and placed in a large zip lock back with vandalia onion dressing, fresh ground pepper, a splash of evoo and let sit overnight in the fridge. I wrapped the potatoes with thick cut bacon (tucked the ends on the underside) from GFS (my fav) in the morning and again placed back in the fridge until I was ready to bake. This helped the bacon to set around the potatoe nicely without using toothpicks. I baked them at 400 for about 45 minutes and they were perfect. I served with a side bowl of 'Sweet Baby Rays BBQ Sauce" Next time I might sprinkle with some finely shredded cheddar cheese at the very end of baking, or maybe try these with a bit of brown sugar sprinked on top when rolling up, and just before placing back in the fridge. As I said, this is just one of those recipes that whatever you do, it will be great tasting, and make you look like a wonder in the kitchen!
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54 users found this review helpful

Cinnamon Bars

Reviewed: Jun. 9, 2010
I would have given these delicious bars the 5 star rating that it deserves except the two things that I have found incorrect with this recipe. The first time I made them I did make them in the 16 x 11 pan that T. Lee instructed, and I baked for the 30 minutes it stated. I had no problem getting it spead into the pan, but they came out burnt, to thin and way toooo crispy. So the next 3 times I have made them I used a 9 x 13 cookie sheet with sides, and set the timer for 22 minutes. My experience has been absolutley do not bake these longer than 25 minutes, and for my oven I only bake for 22 - 24 minutes. I also tried this recipe with walnuts, and I always sprinkle it with a sugar mixed with cinnamon instead of plain sugar. Also try serving with real vanilla ice cream, the crunch with a good ice cream is sooo perfect! Better yet, cut and make into ice cream sandwiches! These are quick, great tasting, and worth trying, because for such few ingrediets, it goes a long way!
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11 users found this review helpful

Strawberry Upside Down Cake

Reviewed: Apr. 29, 2010
I made this cake this past weekend, and it was delicious. And the aroma that fills your home when baking this is worth baking this for alone! It was not any sweeter than a regular strawberry shortcake dessert is, and the adults as well as the kids loved it. I used frozen strawberries, and 1 3 oz strawberry jello, and 1 3 oz raspberry jello, I also used a Aldi's brand yellow cake mix ( this was unbelievably similar to a sponge cake, that is why I mention the Aldi's name) Don't be turned off by others reviews of it being too sweet, just think strawberry shortcake, only prettier, and easier, and you get the bonus of the yummy aroma!
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4 users found this review helpful

Pumpkin Ravioli

Reviewed: Feb. 22, 2010
A wonderfully flavored ravioli. I was looking for a pumpkin ravioli that held up to the flavors I wanted and this was the recipe. This fit the bill beautifully! I have to say however, to those who gave this less than it a deserved rating simply because it took some work I have to ask " WHAT THE HECK ARE YOU THINKING?" The whole idea of making these wonderful ravioli is making them from scratch. What may I ask were you looking for? Go to your grociers premade pasta shelves if you want to do less work, but be forewarned, 1) you won't easily find pumpkin and 2) you won't find the flavor.If you don't want to do the work to have the experience of creating something from scratch than don't rate it, but if you are not feeling lazy, go for this recipe because it is a winner!
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18 users found this review helpful

Honey Baked Chicken II

Reviewed: Sep. 19, 2009
I did this out on the grill and it was absolutely awesome! I did as others suggested and only used 1/4 cup butter, and I increased the curry to 1 tablespoon, I also used chicken legs. I added some garlic powder,paprika,and a teaspoon of sesame seeds. I wrapped it all in heavy duty foil on the outside and used my non-stick foil to make a tray with sides to hold my chicken legs and sauce for the inside of my packet. I wrapped it up tight and cooked then on low heat for a half hour, then cranked the heat to a medium level and opened the foil. I flipped the legs 2 times and basted the sauce on them for about another 35 minutes ( until the sauce was thinkend nicely and the chicken was browned) and they turned out incredible. TRY THIS RECIPE, you will not be disappointed.
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2 users found this review helpful

Sweet Potato Slaw

Reviewed: May 25, 2009
This is the recipe that you want to use if you want something different than regular Cole Slaw. This has a uniquely sweet citrus flavor to the sauce that just compliments the sweet potato and fruits so well. I used 2 medium sweet potatoes that equaled approx 4 cups, but it still worked with the amount of sauce. I also added abour 4 tablespoons of the pineapple juice to the sauce that added yet another depth of flavor. It sort of reminded me of the Twix orange/lemon cereal I ate as a kid , but without the sweetness of it. When I blended it all together, I let it sit in the fridge for about 3 hrs. before serving. Just before I served it, I cut up some sweet green grapes I had and threw them in, YUM-O. Next time I make this, it will be for a huge neighborhood get-together/dinner, and I think I will add some plump, sweet raisins. This will be a new summer time salad for my recipe box.
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15 users found this review helpful

Stuffed Pepper Soup I

Reviewed: Apr. 5, 2009
I had to make this soup just as soon as I saw it. I read the reviews and then made my own personal preference changes to it. First, I used the best groung round I can buy as this is a base to this recipe. I browned it with fresh ground pepper and garlic powder. I then roughly diced a med yellow onion, 1 large green pepper, and 1/2 of a med red pepper, and 2 cloves of garlic and added it to the meat just before the meat was completely browned through and continuted browning until veggies were tender. I drained a very small amount of grease, and added 1 tablespoon soy sauce, 2 tablespoons Worcestershire sauce,1 entire 42 oz. bottle of V-8 juice, 3 beef bouillion cubes, 3 cans petite diced tomatoes with juice,1 cup water, the brown sugar, and no salt. I simmered for about 30 -40 minutes, then added only one cup of basmanti rice, which really thickened it up. Next time I will use regular white rice, I think that will stand up better in this soup. I served with a bit of finely grated cheddar cheese on top of everyones bowl and added a slice of garlic bread on the plate and it was a smash hit! This is a recipe that anyone can play with to make it their own, and be a perfect comfort food favorite. It is easy, fairly fast, and a keeper!
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5 users found this review helpful

French Onion Soup VII

Reviewed: Jan. 1, 2009
This is the BEST EVER onion soup, slowly sauting the onions is brilliant as it sweetens and tenderizes the onions for a delicious result. I think the reviewer who said there was to much onion did not fully cook down their onions or used the giant sized onions, at any rate it is onion soup after all and their rating isn't fair just based on that, it is what it is! My changes to this recipe was that I used a beef stock that I had bought to use for another recipe that I didn't make. I also used a Gruyère Cheese instead of mozzarella as I wanted the creamy, nutty flavor that Gruyère gives and for my company I thought it would make this soup that much more special. I also used a quality white wine that I already had for a quality flavor. Everyone commented on it's deep flavor and said it was the best they have ever had. I so recommend that anyone who wants a 5 star flavored onion soup give this one a try...I know they won't be disappointed.
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5 users found this review helpful

Slow Cooker Pozole

Reviewed: Jan. 1, 2009
This is a very good recipe, a bit different tasting than other Pozole Soups that I have had, but tasty none the less. I cannot figure out why some change the ingredients, and then say something is missing or that it doesn't taste like what they know and give it a less than fair rating. Each recipe is what it is, and should be rated as such, then play with the ingredients if you wish. This is a great tasting recipe and I will make it again.
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9 users found this review helpful

Slow Cooker Bean Casserole AKA Sweet Chili

Reviewed: May 8, 2008
My Mom used to make this recipe when we were little, only she would add a can of stewed tomatos to it and would cut up red and green peppers (very small for our eagle eyes to miss). We loved it and it was a meal that Mom could stretch her dollar with and it didn't come out of a box!
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18 users found this review helpful

Grandma's Corn Bread Dressing

Reviewed: Nov. 26, 2007
I and my family LOVED this classic southern side dish recipe. I have been searching for this exact recipe for a very long time, and I did use Jiffy Mix ( I wanted the sweeter version of a dressing like I remembred). I used extra veggies including red and green peppers and used loads of sweet onion. I used the amount of sage the recipe called for and fresh ground black pepper. This is a moist and flavorful dressing, and has already been added to my familys favorite recipe book. If you are looking for a Corn Bread Dressing recipe, please try this one.
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4 users found this review helpful

Blueberry Sauce

Reviewed: Jul. 22, 2007
Love this sauce! It was quick, easy with all on hand ingredients, but with a slightly more adult flavor that I do believe kids will like too. I will keep this recipe handy for next years fresh picked blueberries!
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3 users found this review helpful

Honey Mustard Dressing II

Reviewed: Apr. 14, 2007
This awesome dressing was made as a spur of the moment compliment to a salad I made with a treasure I found while shopping this afternoon, a "no name" pecan crusted chicken breast. I had a great compliment of salad fixings to go along with the chicken, but no appropriate bottled dressing. Wow,such simplicity of ingredients, and easy prep, this dressing was so perfectly complimentary to the chicken I am delighted to highly recommend this delicious, and extremely easy honey mustard dressing.
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3 users found this review helpful

Chili I

Reviewed: Dec. 11, 2005
First off I have to say, this is NOT a chili for those who like the "Chili-in-a-box", or the Chili spice or chili-mix-in-a-box that you buy at the store. This is for the more bold of us who love to search and find a blend of different chili recipes to have to on hand to suit the most varying of tastes. This one is a KILLER recipe, worth purchasing every spice, beer, and as mentioned different chili's to use. I baked cheese & corn bread right on top of this chili for a complete meal and it was extra extrodinary. My hats off to you Bob!
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12 users found this review helpful

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