Sherrie Norman Recipe Reviews (Pg. 1) - Allrecipes.com (13387055)

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Sherrie Norman

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Norwegian Potato Klub

Reviewed: May 19, 2015
This recipe is so close to the one my Mother-in-laws Sister made. Her name was Dagmar. (Spelling maybe wrong, but you get the idea) Norwegian!!!! She too used the raw and cooked potatoes. She put side pork in the center. She boiled them in salt water. While waiting for those to cook, she fried up bacon, crumbled it up and then added some canned milk. I didn't think that I even wanted to try them. My Husband sliced his up in thin slices, poured the bacon and canned milk over the slices and then sprinkled sugar over the top of that! I was shocked to say the least. I did try it with the bacon/canned milk. It was wonderful. My Husband said try the sugar, and I'm like "no way!" I did try the bacon/canned milk. I have no say that it was the best meal that I have ever eaten. I still won't use the sugar, but I also don't like brown sugar, pineapple and cloves on ham! Yes we had left overs and we fried them in butter and those were super. I have looked all over trying to find this recipe. Thank you so much for posting it. I'm sure my Hubby will thank you too. I am from Danish descent and have lots of experience with raw potatoes. I'm going to make this recipe both ways and let you know they fare in my Family.
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Spareribs and Kraut

Reviewed: Mar. 15, 2015
I LOVE country ribs and sauerkraut!!! I always come to this site to double check, to seeif what I'm thinking of making is here. I have made this on my own without a recipe. I thought I'd just check to see if maybe there were some other ideas. I always brown my ribs in a frying pan 1st. Don't need to add oil. The ribs have MORE than enough grease to cook with. That grease gets tossed out. I season with salt (not much, as the sauerkraut has plenty) pepper, granulated garlic and Johnnys Seasoning. I then place the ribs in my crock pot, with the sauerkraut. Put the lid on, place the crock pot on high, and go about my way. About an hour before we eat, I make mashed potatoes. MY personal little trick with my mashed potatoes is, instead of using milk with a little bit of butter with pepper, is to use a little bit of canned milk. To my family and myself, it makes the mashed potatoes not quite so thin. Then we can make a little well in the center of the potatoes and put sauerkraut and juice over the top. This is my little kingdom of heaven. Thank you for putting this recipe up!!! It's wonderful.
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Authentic German Potato Salad

Reviewed: May 23, 2014
Many many years ago, while married to my ex-Husband who's step Mother came here with her Army Husband, from Germany, made this every time we came over to eat. Me being really really young (17), I had an attitude about "Mother-in-laws" & I would NOT admit that I liked her German Potato Salad, so, I never asked her for the recipe... To ANYTHING she made. How stupid I was. And here after 34 years, here is her recipe!! I was used to Miracle Whip, egg, mustard etc potato salad & I always hated potato salad. Her German Potato Salad took me a while to get used to, but I DID learn to love her GPS. Now, after all my years on "Allrecipes" is the GPS My ex-Mother-in-law made. I am going to make this & take it to her house & say "Thank you" for all the patients she used with my stupid arse!! She really was good to me, in spite of my nasty attitude. Thank you for posting this.
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Italian Wedding Cookies III

Reviewed: Dec. 1, 2012
I want to say THANK YOU Chris for putting this recipe on Allrecipes.com. I grew up with these, & I haven't been able to find the recipe ANYWHERE!! My problem??? My Mother called "Danish Wedding Cookies". Needless to say, She was Danish. I adore these cookies! I tripled the recipe! We used to take the cookies, once they were cooled down & gently shake them in a gallon sized plastic bag with powdered sugar and place them to continue to cool. We did the cresants & round balls. Shake GENTLY in bag cuz these cookies melt in your mouth! THANK YOU, THANK YOU for giving me back my Xmas cookies!
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4 users found this review helpful

Oven-Fried Pork Chops

Reviewed: Oct. 20, 2010
These are VERY good, though I too changed a couple of things... I hate eggs so I didn't use the eggs or the milk. I just rinsed them in water. I also only had corn flake crumbs, not herb seasoned stuffing mix. I am disabled so I can't just run out to the store, or I would have. With the corn flake crumbs, these were easily the BEST pork chops I have EVER eaten. Crispy and tender. I will try them with the herb seasoning, but I really did like the corn flake crumbs. They come in a box and I also use them to do chicken. I don't know why I didn't think to use them on pork chops. I'll never cook them my old way again!
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8 users found this review helpful

Kraut Bierocks

Reviewed: Sep. 20, 2010
These are simply great!! I used Rhodes frozen bread rolls, instead of making my own bread... While I believe home made bread is the BEST, my RA will not allow for all that kneading. I adore these made with sauerkraut and ground beef, or cabbage, and bacon. It's different, yes, but boy are they good. The combo of cabbage with bacon... YUM!! We use them for suppers and lunches. I have never tried cheese in them, I'll have to give that a try. Rhodes frozen rolls work BEST when thawed at room temp. Cooler than that, is way to hard to use. I roll one out, cut it into, roll out again to make round, apply my meat & such, then roll up like a dinner roll, turn over and place in a slightly greased 9 x 13 pan. let raise again and then bake. You can add all sorts of stuff, as others have stated. This is just our way of eating them. I make two pans of each. My Husband always makes a big deal out of, "which one will I eat first". It doesn't matter, they both are GREAT!! And yes they do freeze wonderfully!
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Barbarella's German Pancakes

Reviewed: Sep. 20, 2010
These are what I was taught in Home ec, to make. They became our week-end breakfast. I LOVE them with cottage cheese in the middle, strawberries & strawberry syrup over the top and a dash of sour cream. Like Blintz's. I'm not German, but boy do I LOVE German food. Thank you for giving back to me the recipe, I thought I had lost forever!!
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Roasted Garlic Soup

Reviewed: May 1, 2010
Oh If I could only give this soup 20,000,000.00 Stars!!! This is without a doubt the BEST soup and comfort food you'll EVER eat!!! (If you love garlic & onions) Which we do!! I thought the onions & garlic were just the right amount! I added potatoes, because that's how we love it. I had never heard of garlic soup until the other day on "Facebook" and I looked it right up, made it the very next day!! THANK YOU SO MUCH for what will be my NEW comfort food. Now one question. I have always found, when I freeze potatoes, they taste funny after thaw. Any suggestions for that? I would love a bowl every other day!! YES, it's GREAT for a cold! I pureed half of this soup as we like both the lumps and smooth. SUCH a wonderful soup!! YUMMMMY!! Try it, you'll LOVE it! I'd LOVE to try your other recipes!! We also used 1/2 & 1/2 because that's what we had and it was good, so I'd bet with the heavy cream it's SUPER!!
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5 users found this review helpful

Roasted Garlic Soup

Reviewed: May 1, 2010
Oh If I could only give this soup 20,000,000.00 Stars!!! This is without a doubt the BEST soup and comfort food you'll EVER eat!!! (If you love garlic & onions) Which we do!! I thought the onions & garlic were just the right amount! I added potatoes, because that's how we love it. I had never heard of garlic soup until the other day on "Facebook" and I looked it right up, made it the very next day!! THANK YOU SO MUCH for what will be my NEW comfort food. Now one question. I have always found, when I freeze potatoes, they taste funny after thaw. Any suggestions for that? I would love a bowl every other day!! YES, it's GREAT for a cold! I pureed half of this soup as we like both the lumps and smooth. SUCH a wonderful soup!! YUMMMMY!! Try it, you'll LOVE it! I'd LOVE to try your other recipes!! We also used 1/2 & 1/2 because that's what we had and it was good, so I'd bet with the heavy cream it's SUPER!!
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Wassail Punch

Reviewed: Dec. 30, 2009
This is so close to my families recipe, I just HAD to comment! We make a larger batch. We use one gallon apple cider, one can frozen orange juice, one can frozen pineapple juice, and then for the spices, we get "mulling spices". They have ALL the spices, from Cinnamon sticks to nutmeg and ginger and a few others. We place 6 tablespoons in cheese cloth, (then your not picking out the spices before serving). THEN, we slice 2 lemons and two oranges and float them on top while it cooking in a crock pot Yummy!!! You can place a cinnamon stick in each cup. Wassail is a standard holiday hot drink after dinner. I introduced this to my Son-in-laws family and they simply went nuts over it. In each cup, I make sure everyone gets a floating lemon or orange. They too can be eaten. Thanks so much, for the chance to share our tradition!!!! Your version is really really good!!
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22 users found this review helpful

Olive Balls

Reviewed: Dec. 16, 2009
I'll be honest and say that I am a really lazy cook!!! I took all the ingredients and mixed them together, put it all in a bowl and used it for a chip or cracker dip. It went over VERY well! I put the room temp cream cheese, olives with juice, and the pecans in the blender and just pulsed it a couple of times to chop it all up. I didn't add the seasoned salt, (thought it might be to salty with the olive juice) but I did add a small amount of garlic powder!!! WOW what a good dip!! I have made this three times since Thanksgiving and it all got ate up in no time. (warning...YOU MUST LOVE SALT) as this is very salty. I do love salt so it was great for me. I love to use chip with ripples in them. The cheese MUST come to room temp to do this, OR add a spoon or knife to place on crackers or chips. LOVE the recipe. Thanks so much.
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14 users found this review helpful

Roquefort Dressing II

Reviewed: Dec. 1, 2009
I was SO happy to find my beloved ROQUEFORT dressing recipe!!! There is a BIG difference between ROQUEFORT and Bleu cheese! They are NOT the same. Bleu cheese is cheaper than Roquefort (if you can believe that!) As far as I know, this is why most restaurants stopped making the REAL Roquefort. I LOVE LOVE LOVE Roquefort, and really miss it. This is a wonderful recipe! THANK YOU SO MUCH Rumba. Now I can have my Roquefort and eat it too!!! :)
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Red Hot Baked Apples

Reviewed: Oct. 22, 2009
I can't believe this recipe is here!!! My Grand Mother used to make these all the time. She did add the butter and I would just gobble them up! Thank you so much for reminding me of an old favorite!!!
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Awesome Slow Cooker Pot Roast

Reviewed: Sep. 5, 2009
My family has been using this recipe for years!!! Sometimes we brown the roast and sometimes we don't. Just depends on the time we have in the morning to get it into the crock pot. My Mother when I was young had never heard of a crock pot, so she cooked it in the over on a very low temp. I must admit, it was never as tender as it is, cooked in the crock pot! The longer you leave it in the crock pot, the more tender the meat is! We never have to use a knife with ours and we have also used ALL kinds of roasts. We do put salt, pepper and garlic salt. BEST roast in the world!!! Thank you for posting it!
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Slow Cooker Chops

Reviewed: Aug. 6, 2009
What a wonderful recipe!!! SO close to mine. Mine is different in that, I season my pork chops with sea salt, fresh ground pepper, and garlic salt. Then I brown them in a pan. Place one can of cream of mushroom soup in bottom of crock pot, place chops on top of that and another can of cream of mushroom soup. I cook this all day long. I do buy about an inch thick chops though. At a bout an hour before we eat, I add the green beans. Now my favorite part...I make mashed potatoes and serve the sauce over the mashed potatoes. I never add any water, milk or broth as it makes the cream of mushroom soup runny. When it's time for dinner, we help ourselves to some green beans first, grab a chop, then a scoop of mashed potatoes, and pour the sauce over it all. YUMMY!!! Great recipe. WARNING!!! Not advised for people who don't like salty stuff. Or for people on low sodium diets. But my family LOVES this meal and it's so easy!
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Easiest Slow Cooker French Dip

Reviewed: Aug. 6, 2009
Very easy recipe!!! and good too. To misfit and others who find the juice to be to greasy...This is a very old trick my Grandmother used to do, float a couple of lettuce leaves on top off the juice before placing the sliced meat back in the juice. The lettuce soaks up the grease. Keep doing this until all the grease is gone. MUCH faster than placing juice in the fridge to congeal. I have done this for years! Also, should one find anything too salty, place a pealed potato in what ever, cook for a while, then remove the potato. DON'T EAT potato as it will be very salty. Both of these suggestions are from my Grandmother. She was the BEST cook ever!!
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Fabulous Foolproof Lasagna

Reviewed: Aug. 6, 2009
I thought this was so close to mine, that I had to try it. It was very good, but for me, I needed more. First of all, I don't understand why people pay that extra price for the "no boil" noodles. Regular lasagna noodles work just fine. I don't even place them in a bowl of hot water. Just place some sauce in the bottom of pan and lay noodles (not touching) to make room for growth. Then I added hamburger, to the sausage, and cottage cheese, black olives and spinach to the cheese mix. I always mix the four cheeses, and an egg or two, with the drained spinach and black olives and cheeses. Then I mix the sauce with the hamburger and sausage. Then I only have one bowl & one pan to clean up. I too needed extra sauce. Sometimes I make my own, (if I have all day, as the sauce does need to simmer for at least 3 or 4 hours) I layer sauce, noodles, cheese mix, more sauce, noodles and keep on going until all is gone. then top with lots of mozzarella. Cover and bake until really bubbly, and remove cover and cook some more for about 15 minutes to get the cheese cooked. I personally like the cheese a bit crunchy. GREAT recipe. Thanks for sharing!!
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Mashed Potato Quesadilla

Reviewed: Aug. 5, 2009
I am so sorry to say this, (and it could just be the cooker, me). I don't know what I did wrong as I followed the recipe to a tee. My Hubby said he'd never try it again, and he'd eat fried cardboard, if it was seasoned right. BUT, I love the idea, so I may try again, just to see if it was me. Sorry.
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3 users found this review helpful

Enchilada Casserole II

Reviewed: Jun. 4, 2009
I made this night before last. It was good, but I feel that the amount of cumin should be 2 tsp and the chill powder should be 1 tsp. I found it tasted more like chill rather than Mexican. We will have this dish again, as my Husband devoured it, but I will reverse the two seasonings. Thank you so much, for a new dinner recipe. Anything new is wonderful.
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Tanya's Louisiana Southern Fried Chicken

Reviewed: May 24, 2009
I have made my chicken close to this way for years!!! I just love it. The differences is I add the seasoning to the flour in a plastic bag, I use just buttermilk to dip in ( I HATE EGGY stuff) and I lowered the heat and use olive oil. REAL Southern fried chicken is fried in lard, but to take away from the fat I use the olive oil. I also add a cube of butter in the oil before I add the chicken, Yum. Thanks for the recipe!
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