Sheri Profile - (14803723)

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Member Since: Apr. 2012
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  • Challah I
  • Challah I  
    By: Joan Callaway
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Recipe Reviews 6 reviews
Best Toffee Ever - Super Easy
OMG, This is the Best Toffee! Took me 2 attempts due to my impatience but the end result was well worth it. You MUST have ready 1)Pan-I used a jelly roll pan with parchment paper, no greasing needed. 2)Almonds-I lightly roasted 1 cup of slivered almonds. I then lightly chopped 1/2 the almonds & finely chopped the other 1/2. 3)use either mini choc chips or chop them in food processor. I used the slow & steady aproach but was impatient the 1st time around & after about 25 min I turned the burner up a bit. The toffee actually smelled burnt before it browned and at that point the pot & the toffee were to hot to stop it from burning. My 2nd attempt, I stirred regularly but not constantly over a medium heat for about 35 minutes. Let it come to a steady, NOT rolling boil, over medium-low heat. I did have a new thermometer which gave me an idea of when it was getting close but on the 2nd batch which turned out perfect I used a cup of ice water & dropped some in until it was perfectly brittle. It will be a medium orange-brown and quite bubbly. As soon as it was brittle I quickly poured it onto the pan. I quickly sprinkled the larger almonds into the toffee, tilted the pan to spread the toffee & then sprinkled the choc chips on top. As the chocolate melted, I gently spread it evenly & I sprinkled the finely chopped nuts on top & placed it in the fridge. Once the chocolate was set, I cut it w/large butcher knife to get nice looking peices. It was beautiful and everyone loved it!

3 users found this review helpful
Reviewed On: Feb. 17, 2013
Garlic Caesar Chicken Tenders
I made this recipe yesterday for a party. I slightly pounded the chicken first. It was so juicy and tender that it literally broke apart with a fork. I also added Italian seasoning and parmesan to the bread crumbs since others reviews stated that it lacked flavor. It was a big hit.

1 user found this review helpful
Reviewed On: Jan. 6, 2013
Homemade Four Cheese Ravioli
This recipe is AMAZING! It tastes just like Maggianos. I made it for a party and it was absolutly delicious. I have never made pasta before. I made 4x the ravioli and froze them. The only problem that I had was that some of them fell apart when I cooked them. I am not sure if it was because I froze them, didn't seal them properly or cooked too many at a time. Not only were the ravioli fantastic but the sauce was unbelievable. I will be making these again and again!

3 users found this review helpful
Reviewed On: Jan. 6, 2013

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