Cherry Bomb Recipe Reviews (Pg. 1) - Allrecipes.com (12784958)

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Steak Salad

Reviewed: Feb. 10, 2011
This is delicious!!!!!! And i've never liked a steak salad from anywhere in my whole life! I decided to try this one because I had some steak and some salad fixins that needed to be used. I did not use blue cheese (not a fan), I used feta and made the dressing exactly as directed, and OMG it is better than any dressing ever!!! I left out the green pepper and onion (also not a fan), and instead I added fresh mushrooms, 2 carrots instead of one, a stalk of celery, a sliced cucumber, and 3 chopped hard boiled eggs. Served with a garlic loaf and OMG it was the best meal i've eaten in a looooong time!!!!
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3 users found this review helpful

Basic Chicken Salad

Reviewed: Feb. 10, 2011
This is delicious!!!! Very good with canned chicken, makes a very tasty instant lunch. I added a dash of garlic powder & onion powder. I left out the almonds (don't care for them in chicken salad) and served this in a wheat tortilla wrap with grapes as a side item. VERY GOOD!
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19 users found this review helpful

Stuffed Strawberries

Reviewed: Feb. 10, 2011
WOW! What a tasty treat!!! And definitely add the chocolate! However one pint of strawberries is not near enough! I was making this for a super bowl party and I used four pints of strawberries, 2 boxes of cream cheese, 1 cup of confectioners sugar, 1/4 cup milk, and added 1 tub (8 oz) of whip cream. I also used vanilla extract, 4 tbsp. The cool whip makes this more fluffy. Just a tip: Lay out your cookie sheet, cover with a sheet of wax paper, cut the fruit and fill them with the filling, then put them in the freezer while you melt your chocolate. I used two boxes of semi sweet bakers with about 2 tbsp of veg oil to melt. Also a tip for melting chocolate: in a bigger saucepan (3 qts) boil about 3 inches or so of water, then insert a smaller saucepan with the chocolate pieces. This will prevent the chocolate from burning or melting unevenly. Drizzle over the hardened strawberries with a spoon (LIGHTLY, too much chocolate takes away from the flavor of the filling) and put back in freezer for at least 30 mins. DELICIOUS!!!!!!
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16 users found this review helpful

Baked Salmon Fillets Dijon

Reviewed: Feb. 10, 2011
What an amazing dish!!! I used the frozen salmon filets from the freezer section, and they were just as good, also cheaper than fresh. I used spicy brown mustard (instead of dijon) and also used finely crushed multi grain crackers (instead of bread crumbs). I also added one tbsp. of worchestire sauce to the mustard. OMG this was one of my favorite foods I've eaten in my life!!! Great recipe!
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17 users found this review helpful

Parmesan Asparagus

Reviewed: Feb. 10, 2011
YUM YUM YUM YUM YUM YUM YUM!!!! Again I say, yuuuuum!!!!!! I might try this on every vegetable I make now just to see what it does. Deeee-licious!
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2 users found this review helpful

Baked Spaghetti

Reviewed: Feb. 10, 2011
Awesome! I used more like 3/4 box pasta, no onion (used onion powder instead), used ricotta cheese, no cottage cheese, used a combo of shredded mozzarella & provolone. Also used 2 jars of sauce, one with meat and one without. I did not use the season salt, didnt seem necessary. I did add some italian seasonings. This made a huge pan, I was able to freeze half of it and even when we ate it later it was just as delicious as when it was fresh out of the oven! Great recipe!!!!
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1 user found this review helpful

Deviled Eggs

Reviewed: Feb. 10, 2011
If you're looking for a creamy, delicious recipe for deviled eggs, this is it. It has just enough zing without being to sweet or too tart. Love these!!!
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1 user found this review helpful

Cranberry Stuffed Turkey Breasts

Reviewed: Mar. 30, 2011
Alternate preparation method: cook box of stuffing as directed, then i took 6 boneless, skinless turkey breasts and 1) laid them between two sheets of wax paper and used a canned vegetable to roll/beat them thin 2) brushed both sides with melted butter with thyme & rosemary in it 3) spread 1-2 tbsp of stuffing on each breast (mash it down thin with fingers, dont leave loose & thick) 4) spread cranberry chutney very thin on top of the stuffing (can use cranberry sauce if thats all you have, just mix in a few craisins or other dried cranberries to the sauce to give it texture) 5) rolled up tightly, secured each one with 2 or 3 toothpicks 6) drizzled 2 tbsp melted butter in bottom of small casserole dish 7) baked 15 mins at 375 covered, then 30 mins uncovered. Served with mashed potatoes and brown gravy and the rest of the stuffing! Very Good!
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44 users found this review helpful

 
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