sherry_vinigrette Recipe Reviews (Pg. 1) - (12382628)

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Six Can Chicken Tortilla Soup

Reviewed: Nov. 18, 2013
Want to know what this soup is missing? At the last 5 minutes of warming up this soup, add one corn tortilla broken up into pieces, and continue simmering soup until hot. The corn tortilla will break up and give the soup an AUTHENTIC tortilla soup flavor. All the other ingredients are great (substitute the canned chicken for freshly poached and shredded chicken when you feel like cooking), plus whatever other stuff you like. A good foundation recipe for tortilla soup!
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4 users found this review helpful

Creamy Caramel Flan

Reviewed: Apr. 28, 2013
This is EXACTLY the thick flan recipe I was looking for! I had an amazing special flan dessert in a Tex-Mex restaurant called "El Jarrito" in Katy, TX. Their flan was thick, almost as thick as a cheesecake, but soft and creamy. This was over 5 years ago and I still remember how great it tasted and loved its texture. This recipe is just like what I had - I'm so glad you wrote that this flan was a cross between an egg custard and cheesecake because that's exactly what it is. Thank you, Jo, posting this recipe - it's perfect!
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2 users found this review helpful

Roast Chicken with Rosemary

Reviewed: Dec. 11, 2012
Great recipe as a base that lends itself for occasionally changing seasonings, herbs, fruits and veggies. I'm giving this recipe 5-stars because the ingredients are what I usually use to roast my chickens, except with one variation and that's to place the bird breast-side down in the pan's cradle so the juices from the chicken's back, thighs and legs trickle down to the breast meat to make it juicy. I've never had a dry chicken breast (turkey, too) roasted whole this way. Sure, right-side up the presentation looks funny but, we're eating it anyway, right? I've been to several cities in Italy and ate many wonderful dishes. I'm definitely sure that the chicken LILQUIZ had in Vicenza was roasted in a wood-burning oven - which is a common cooking method used all over Italy and lends a totally different flavor, like pan grilling, smoking and barbecuing would. Really, a wood-burning oven adds the best flavor. Wish I had one!
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5 users found this review helpful

Creamy Avocado Cucumber Soup

Reviewed: Jun. 5, 2012
I made this recipe exactly and it came out deliciously! I made it as a chilled appetizer - I portioned it out in large martini glasses over one large grilled prawn and then topped it off with a sprinkle of finely shredded iceberg lettuce, with blue corn chips on the side - Oh My Goodness - the taste and colors were amazing!!! Be sure to have a bottle of Tapatio on the table - the flavor was perfect on this!
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27 users found this review helpful

Dan's Favorite Chicken Sandwich

Reviewed: Feb. 28, 2012
I must agree with “by Reviewer” who asked why do some people come on here and write remarks like "way too much fat" blah, blah, blah without actually trying the recipe. Or why some people come on here and change the recipe so much that they've actually posted a new recipe? I made this sandwich for my slim and trim family one Saturday for lunch and we LOVED it! Then we went out and shopped for the week ‘til we dropped - in other words, we efficiently used up the calories. Still, I get so annoyed when I read reviews that complain about the ingredients being to fatty or high in calories. I want to read constructive reviews. I also get annoyed when these same people recreate the entire recipe. Why give a low rating if you don’t even know what the recipe tastes like? AND, if you made the recipe wrong why give it a low rating based on your mistakes? Can’t people just enjoy reading the recipes for what they are? And, if they make the recipe, then judge it on how it tastes. We ALL know how to lighten up foods and what we should and shouldn’t eat. Come on people, let’s be fair and judge a recipe for what it’s worth, and don’t redesign the entire thing - otherwise, post your own version of the recipe and see how YOU get criticized.
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116 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Feb. 22, 2012
I love rotisserie chicken and I would always wonder how much it would cost to buy a rotisserie of my own - but not anymore! This recipe is perfect, perfect! When I placed my chickens to roast, I put them breast side down throughout the entire cooking time. I've always put my whole roasting chickens breast side down - a tip from Julia Child who said that the juices from dark meat trickled into the breast meat and keeps it juicy. I've not done it any other way. My "JC" chickens cook up juicy and French, but Sue's recipe gives that "rotisserie" flavor. Next time I want to try using a packaged taco seasoning mix for a TexMex flavor - I think with the marination and slow roasting it would be deeeelicious. Thanks Sue!!!
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3 users found this review helpful

Cottage Cheese Chicken Enchiladas

Reviewed: Feb. 1, 2011
I LOVE this recipe! I did put my own change with the corn tortillas: I lightly sprayed both sides of the corn tortilla with olive oil and placed them on a cookie sheet to heat for 4-6 minutes in the oven, until they became soft. They were very pliable and easy to roll. This also added a really nice texture to the corn tortillas, very-very tasty! EXCELLENT RECIPE!
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3 users found this review helpful

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