Sharyn Recipe Reviews (Pg. 1) - Allrecipes.com (13910719)

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Mike's Mushroom Bread

Reviewed: Jul. 8, 2010
Omigosh, this is good. I planned to saute the mushrooms ahead of time (like so many raters suggested), but I ran out of time so they went into the mixing bowl fresh. I worried they would become watery and make the bread mushy during cooking, but that did not happen. This recipe is perfect just the way it's written. My family loved it, and so did I.
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Best Beef Enchiladas

Reviewed: Nov. 20, 2012
Oh gosh, these were fabulous. I used a whole packet of taco seasoning (misread the recipe), green chilie enchilada sauce (I've been craving it), and omitted the chili powder. Melting the sour cream and cheddar with the beef on the stove makes a creamy, lovely filling. And laying the black beans and olives on top (instead of incorporating them into the filling), is genius. The beans retain a nice little "snap" that hits your tounge at just the right time. I topped my enchiladas with jack cheese. I can't say enough good things about this dish - it's beyond delicious.
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California Creamy Potatoes

Reviewed: Dec. 25, 2010
This is a yummy, comforting potato casserole. And, it was extremely quick and easy to make (I used a mandolin to the slice the potatoes). I rough chopped 12 large cloves of garlic (I'm addicted to the stuff), and used yellow cheddar. I added a little salt and pepper too. I covered the dish with tinfoil and baked it for 45 minutes, then uncovered it/baked it for another 15. This recipe is a keeper.
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12 users found this review helpful
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Busy Day Chicken

Reviewed: Apr. 5, 2011
I've made this receipe numerous times - it really is the perfect busy day meal. To keep the bird out of the liquid that accummulates on the bottom of the slow cooker during cooking, make 3 "balls" out of tinfoil, and place them in the slow cooker first. Then, set the bird on top of the balls (which lifts the bird off the bottom of the slow cooker). Cover in BBQ sauce. Cook 10 hours on low. I use this method to cook whole birds all the time, using a variety of seasonings (not just BBQ sauce). It's fantastic. Plus, the bird is easy to debone and the leftover meat (which freezes well) can be used in a plethora of ways.
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Glazed Salmon

Reviewed: Feb. 21, 2011
What a quick and delicious meal. I used honey instead of molasses and doubled the garlic. I cooked the fish under the broiler instead of on the grill. (Baby, it's cold outside!) I'll definitely make this dish again.
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Creamed Peas and Potatoes

Reviewed: Jan. 9, 2011
I love it when I can taste a recipe in my mind's eye, prepare it, and it's exactly what I expected. This is exactly what I expected. I used baby new red potatoes and quartered them. I doubled the recipe, and used one bag regular frozen peas, and one bag frozen peas with pearl onions. I made sure to cook the flour well to remove that "flour-y" taste. Then, drats, I forgot the dill! Still, the dish was outstanding.
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10 users found this review helpful
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Emily's Famous Chili

Reviewed: Oct. 17, 2010
The 'chipolte peppers in adobo sauce' makes this chili way too hot. I only used half the can, yet the heat overwhelmed the other flavors. The amount of chili powder and cumin this recipe calls for are wicked, and I was looking forward to their impact. But, the heat completely covered up the other spices, which was disappointing (especially since I used almost a whole container of cumin). I will make this again because the other flavors intrigue me, but I will use one (maybe two) pureed chipolte peppers only.
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Winter Lentil Vegetable Soup

Reviewed: Oct. 2, 2009
I soaked a pound of lentils in water overnight, and placed the soup in the slow cooker the next morning. I used fire roasted diced tomatoes, tons of garlic, and cut the cabbage in large shreds so it would hold up to the slow cooker. I cooked the soup on low for 10 hours, but the carrots were slightly undercooked (it ended up being a very large batch of soup). I cooked it another 3 hours on high, and the soup was perfect. Really, really comforting/tasty...
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Spiced Beef Stew

Reviewed: Mar. 20, 2011
The butter/beer/beef broth/dried thyme make an incredible gravy which serves as the base to this recipe. I added diced new potatoes (left the skins on), fresh cracked black pepper, and sea salt along the way. I made this on the stove top instead of in the oven. The brown sugar adds a nice background sweetness. Awesome recipe.
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Roasted Herb Chicken and Potatoes

Reviewed: Feb. 23, 2011
Yummy. I added carrots to the potato/onion mixture. The dish ended up being pretty large, and needed to cook for a little more than 2 hours (I covered it with foil for the last 30 minutes), but it was worth waiting for. I'll definitely make this again.
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Acorn Squash

Reviewed: Jan. 9, 2011
I followed another rater's advice and cooked the halved squash (flesh side up) in a roasting pan with a little water (uncovered - with the brown sugar/butter mixture inside the halved gems) for 60 minutes. I added salt and pepper to the butter/sugar mixture and basted the squash about every 20 minutes. I finished them under the broiler to carmelize the sugar. Nutritious, and delicious.
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Shannon's Smoky Macaroni and Cheese

Reviewed: May 22, 2011
Delicious - served it with fried chicken and fresh steamed spinach. I put the cayenne in with the roux (instead of in the bread crumb/parmesan topping). And, I added a little dried parsley to the crumb topping for color. I used whole wheat penne instead of elbow macaroni. I have a feeling the leftovers will freeze well. Great receipe.
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8 users found this review helpful
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Hearty Halibut Chowder

Reviewed: Mar. 31, 2011
Great receipe. I used talapia and cod (that's what I had on hand). I added 2 cans of creamed corn (an awesome addition), and I used 1/2-n-1/2 instead of heavy cream and milk. In my opinion, this recipe does not need the cheese. I tasted the choweder before and after I added the cheese, and I actually think it's a little better without the cheese. Finally, I used cilantro as a garnish, and omigosh, it added a fantastic, wonderful flavor. Thanks for the recipe!
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Sweet Potato Casserole I

Reviewed: Dec. 7, 2010
I accidentally purchased canned sweet potatoes packed in a light syrup. So, I drained them, added the butter, and about a 1/4 cup of dark brown sugar (and nothing else). I also added an extra 1/2 cup of pecans to the topping (there just weren't enough nuts for me). The casserole turned out great. It was easy to make and was an awesome compliment to our Thanksgiving Day meal.
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Caesar Hot Artichoke Dip

Reviewed: Feb. 13, 2010
This appetizer goes great with cold beer and good friends. Just what I was looking for! I used fire roasted diced/canned/drained tomatoes, and served the dip with Triscits. Yummy!
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Roast Beef with Caramelized Onions

Reviewed: Mar. 6, 2011
I marinaded the roast overnight in Oregon Herb Rub (from the 'Tri Tip with Oregon Herb Rub' receipe from Allrecipes). The rub is fantastic; I use it often. I liked the idea of roasting the meat over the onions, and the onions definitely compliment the taste of the meat on the plate. Next time, I'll use a tri tip or a cross rib roast (I used chuck roast, and it wasn't very tender). But, 4 stars to the cooking method in this recipe!
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Pesto Squash

Reviewed: Jul. 8, 2010
Even as I was mixing this, I thought "Zucchini, pesto, really? Is this gonna be any good?" Well, it is. The other raters are right. Zucchini and pesto definitely go together, and whoever figured that out is a genius. The only thing I did differently was increase the parmesan to about 1/4 cup. Four tablespoons of cheese just won't cut it for this girl.
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BBQ Chuck Roast

Reviewed: Jun. 11, 2009
I cooked this roast in the slow cooker for 10 hours on low. I followed the recipe as written, but cut the sauce in half (since I was using the slow cooker). The meat tender and flavorful.
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Peach Cake II

Reviewed: Aug. 21, 2012
Oh mercy, this was good. I left the skins on the peaches, rough chopped them into large chunks, and increased the measurement to 3 cups fresh. I substituted walnuts for the pecans (since that's what I had on hand - a lovely pairing). I made the glaze as others recommended (sugar, butter, and evaporated milk) but halved the stated amounts because I didn't want the glaze to overwhelm the cake. The cake cooked fully in 40 minutes. As soon as I took it out of the oven, I poked numerous holes in the top with a toothpick (then filled the holes with glaze in addition to covering the entire top with glaze). Sweet, spicy, comforting, tasty. Give it a try while peaches are in season, it's delicious
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Chicken Florentine Casserole

Reviewed: May 7, 2012
Yum. I mixed everything together in a bowl, stuck it in a casserole dish, and baked it up. It was delicious. I admit I fried up some turkey bacon, and cooked fresh mushrooms, fresh spinach, and 13 cloves of garlic in the drippings, so I had some serious/layered flavor going on. And, I used leftover cooked chicken from my freezer (which was what lead me to this cooking method modification in the first place). All the ingredients listed in the recipe were present, and it was a very delicious dish indeed. Ah, leftover cooked chicken from the freezer - a girl's best friend.
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