SHERRYMILLER Recipe Reviews (Pg. 1) - Allrecipes.com (1290813)

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Bread Pudding II

Reviewed: Feb. 21, 2004
This is a great recipe. The use of french bread and the crunchy sugar and nuts on top give it wonderful texture. A lot more interesting than most bread puddings.
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2 users found this review helpful

Coq au Vin alla Italiana

Reviewed: Jan. 26, 2005
This recipe is delicious. It's relatively simple to follow and produces impressive, gourmet-tasting results. The great thing is, it's versatile. You can play with the ingredient list and cooking methods and still get a terrific dinner. I converted it for a crowd of 60 people by baking the chicken in the oven and adding the sauce of sausage, wine and vegetables to the chicken half-way through. Served with brown rice and peas, it was a big hit. Thanks, Richard.
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2 users found this review helpful

Sweet and Sour Pork III

Reviewed: Dec. 15, 2005
Oh, gosh, this is good! And I didn't have to fetch anything special from the store in order to make it. I've been looking for a recipe like this for a long time. Thank you, Pam.
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6 users found this review helpful

Cream of Mushroom Soup I

Reviewed: Jan. 28, 2004
I thought it was odd to puree the mushrooms, but I'm glad I did. It's delicious. Christmas dinner guests wanted more soup rather than moving on to the prime rib.
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1 user found this review helpful

Pineapple Upside-Down Cake VII

Reviewed: Mar. 25, 2006
Deicious, easy to make and good looking. I made three for 30 people and had two servings left over. The crowd walked into the dining room already raving about the wonderful smell in the air. They loved it! Two of my skillets held the whole thing. One skillet was not deep enough so we simply used 4/5 of the batter and it came out fine.
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1 user found this review helpful

Nuoc Cham Sauce

Reviewed: Jul. 30, 2002
Light, fresh and easy to make.
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5 users found this review helpful

Chocolate Cream Pudding

Reviewed: Mar. 17, 2003
Great stuff. I served this cold at a dinner for 20 and got loads of compliments. Adding 15% more chocolate made the flavor intense. I would add a few steps to the instructions. 1)Destroy every lump in the powder mix or risk lumpy pudding. 2)Grate the chocolate. It melted at the same moment the mixture boiled. 3) Stir a few spoonfuls of heated cream/chocolate mixture into the egg yolks to warm them up BEFORE putting the egg yolks into the pot.
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271 users found this review helpful

Rock Salt Roast Prime Rib

Reviewed: Jan. 28, 2004
I did this incorrectly (bigger roast without increasing the mustard), the crust didn't form and fall away as was intended. So some servings had to have the salt carved away. It was still delicious and I will try it again.
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16 users found this review helpful

Bo Nuong Xa

Reviewed: Jul. 30, 2002
This is fun as well as delicious. Along with the Nuaoc Cham sauce, it's a big hit with my whole family, especially the children.
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10 users found this review helpful

Baked Ziti III

Reviewed: Feb. 22, 2004
Good food! And easy to experiment with. (I doubled it, subbed ricotta for the sour cream and made my own spaghetti sauce but I couldn't fit all the sauce in.) My guests loved it. The doubled recipe was bigger than 4 quarts and would have fed 20 people. Great leftovers.
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5 users found this review helpful

Kay's Spaghetti and Lasagna Sauce

Reviewed: Feb. 22, 2004
Great stuff. I followed the directions as written and used it in baked ziti. My guests approved heartily. Next time I'll experiment with less sugar, more herbs and mushrooms.
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1 user found this review helpful

Deb's Scallops Florentine

Reviewed: Mar. 10, 2004
This is fabulous food but wayyy too salty. Next time I'll cut the Old Bay to 1 teaspoon.
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2 users found this review helpful

Mixed Vegetables

Reviewed: Mar. 10, 2004
Quick, easy and pretty to look at -- I'll use this recipe again for certain. Guests liked it, but I think I can also improve the flavor with more seasoning. (Fun for me!)
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1 user found this review helpful

Forgotten Cookies I

Reviewed: Mar. 17, 2003
Check the humidity! My kids and I have made these several times. Half the time, they are crispy and fabulous. Half the time, they are gummy and weird. I bet the other reviewers are right -- it doesn't work well on high humidity days.
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1 user found this review helpful

Catfish Pecan

Reviewed: Aug. 28, 2002
So quick and easy, it was fun to cook. According to my family, it needs more flavor.
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15 users found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Jan. 28, 2004
Interesting the way reviews recommend this recipe but also propose to change it. It's good for that -- start here and edit to your own taste. I would reduce the onion by a lot.
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1 user found this review helpful

Di's Delicious Deluxe Deviled Eggs

Reviewed: Jan. 28, 2004
As it is, this recipe is far too bland for me. It would make a good foundation if you like to play with ways of doctoring it to suit yourself.
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3 users found this review helpful

Baked Custard

Reviewed: Jan. 27, 2005
This tastes good. I'll use it when I don't have two cups of homogenized milk. It might be great for you if you actually prefer the taste of evaporated milk. I baked it in one large dish (1 1/2 quart glass dish) for one hour. Just for fun, I sprinkled in some brown sugar and pecan pieces.
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1 user found this review helpful

American Potato Salad

Reviewed: Jan. 28, 2004
For my taste this recipe was exceedingly bland. It is a great foundation for making one's own personal recipe to be spiced up with mustard, pickles, pepper, whatever. Fun if you're an adventurous cook.
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9 users found this review helpful

 
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