Cheryl King Recipe Reviews (Pg. 1) - Allrecipes.com (14890281)

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Cheryl King

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Kid-Friendly Wheat Bread

Reviewed: Apr. 25, 2012
This bread turned out pretty good. It was my first time baking again after a long illness, and I was pretty happy with the results. I did everything as the recipe describes, except I doubled the recipe and made it into 3 large loaves (instead of 2 loaves per single recipe). I also added milled flax seed and sunflower seed to one loaf. The seed loaf was a little more crumbly than the rest, but still delicious. The only complaint I had was that the crust was a little over done and crumbly. This made the bread a little harder to slice. No one but me noticed this & they gobbler it up. I will use this recipe again, but perhaps not a double batch, as it burned out my Kitchen Aid.
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Slow Cooker Beef Stew I

Reviewed: Apr. 26, 2012
Made this for dinner tonight. Yummy! Made a few changes - some as suggested by others, some of my own. Seared off the meat & deglazed the pan with the beef broth. Pan needed further deglazing, so I added about 1 cup of water, the worscheshire sauce, and my own mixture of seasonings - celery flakes, steak seasoning mix, dried Basil, and some sprigs of thyme. Also added the bay leaf to this mixture and let it simmer for a couple minutes before adding it to the beef already in the crock pot. Some other changes I made - 3 stalks of celery instead of 1, about 8 oz. Mushrooms, and a small bag of frozen peas added about 1/2 hour before serving. I cooked on high over night (a short night - 4 hours), refrigerated all day, and cooked on low for about 4 hours before serving. This is a great recipe. I love the addition of the worcheshire sauce as it gives a vinagery aspect to the stew (which my husband love but I'm not so fond of) without being as overpowering as vinegar would be. This is my new go to for beef stew!
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Banana Crumb Muffins

Reviewed: Apr. 26, 2012
This was delish! I made the mistake of making it into 4 mini loaves instead of muffins. This was a problem because the topping crumbled when sliced. Next time, if I decide to make any size bread instead of muffins, I will omit the topping. The bread itself was absolutely delicious - I will definately use this recipe again!
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Photo by Cheryl King

Roasted Vegetable Lasagna

Reviewed: Apr. 29, 2012
I loved this recipe! Although to be honest, I made so many alterations I can hardly say I followed it! Here is a list of changes I made: I included the following roasted veggies: 1 eggplant 1 zuccini 2 yellow squash 8 oz. mushrooms 6 oz. portabello mushrooms 1 bundle asparagus 1 onion 1 red bell pepper 1 yellow bell pepper 1/3 head cabbage I also added 8 oz. spinach to the ricotta/parmasian cheese mixture, which I made with 30 oz. Ricotta, 1 cup shredded parmasian cheese, and 2 eggs. I also included 3 diced fresh tomato. For the sauce I ended up using 3 24 oz. jars of Barilla spaghetti sauce and one can of diced tomatoes (drained). Grilling the veggies took more oil & garlic than I expected - about 18 Tablespoons of olive oil and 5 cloves of garlic. I salted and peppered the veggies as called for in the recipe. I also used TONS of mozzerela - about 10 cups all together, and a box and a half of oven ready lasanga noodles. All of this, layered as directed in a disposable - HUGE casserole pan. I also used fresh Basil as called for. There was a massive amount of prep involved in making this - which I divided across 3 days. Night one, I chopped and prepped all of the veggies. Night 2, I roasted veggies and assembled the lasanga. And finally on day 3, I baked the lasagna. It ended up taking 70 minutes covered, and an additional 10 minutes uncovered. This was the best lasanga I've ever had - hands down. And my picky hubby and kids concur! Thanks so mu
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Ditalini with Roasted Tomato Sauce and Goat Cheese

Reviewed: Sep. 3, 2012
Love, Love, Love, Love this sauce. So easy to make I don't think I'll ever use jarred sauce again! I didn't make the Ditalini, but used this sauce in roasted veggie lasagna, and what else can I say. . . YUM!!!
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Vanilla Crepes

Reviewed: Sep. 4, 2012
I made these for mother's day, and I couldn't have been happier. I chose this recipe because of the vanilla, what a yummy addition to crepes! We covered them with jam, bananas, tripple berries (a frozen package that I thawed), Nutela, whip cream, & powdered sugar (though not all at once). I found that it was easiest to pour the batter into a pitcher (a 2 quart plastic one we use for juice), that way it was simple to pour just the right amount into the hot pan with little to no dripping. I also found that removing the pan from the burner to pour the batter made for a "less cooked" crepe - the ones I poured directly into the pan were browner on the first side, which, although just as delicious, didn't look as pretty. I love this recipe and will use it from now on when I make crepes.
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Photo by Cheryl King

Crispy Garlic-Parmesan Chicken

Reviewed: Sep. 14, 2012
My changes: Butterflied the chicken breasts (would have been better without this alteration - I think it ended up too dry because of this), Made a rue for the sauce before making Added herbs/spices to sauce to taste Over all a good recipe. DON'T FORGET TO SPRAY THE FOIL!! Breading stuck to the foil because of this. Likes: Had a great balance of cheesiness in the breading. Dislikes: Did not brown very much.
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Photo by Cheryl King

Sweet Italian Chicken Sausage and Tortellini Soup

Reviewed: Sep. 15, 2012
This was really good. We couldn't find Sweet Italian sausage, so we used the Chipotle, which ended up being too spicy for me (I'm a spice wimp, my husband LOVED it). The only change we made was that we made a white wine slurry with just about 1 1/2 Tablespoon of white wine vinegar and a teaspoon of sugar to about 1/2 cup chicken broth. No alcohol in our house. We felt that the broth ended up too salty, but that's probably becuase of the broth we used. I love wilted spinach in soup, so this was delish!
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Photo by Cheryl King

Italian Chicken Sausage Stuffed Portabellas

Reviewed: Sep. 19, 2012
Delish. Made a few changes that I don't think affected the overall recipe much. Used regular mushrooms instead of portabellas, added about 1/2 cups mozzerella to stuffing mix, added panko to parmesian topping, added chopped mushroom stems to stuffing mix, used parsely for topping instead of chives (as I hate them). Browned the meat after removing from casing. This took much longer than recommended, about 10-15 minutes. Total baking time was longer as well, about 10 minutes instead of 7. Turned the oven up to broil for the last minute of baking to completely brown the topping. This was a delicious dish. I loved the chicken sausage, and the idea that I'm eating healthier. This will be going in my recipe box for sure. A wonderful recipe
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Photo by Cheryl King

Italian Chicken Sausage Risotto

Reviewed: Sep. 21, 2012
Mixed reviews in our house. I used the Al Fresco garlic sausages, instead of the Italian ones, and regretted it. Hubby liked the risotto, but not the rice. My sister liked the whole thing, especially the sausages. I disliked the risotto, but thought the sausages were OK. My son liked it, daughter didn't. I followed some of the reviews and added the broth slowly, about a cup at a time, and let it simmer until reduced, then added more. I made my own version of white wine (no alcohol in this house) - mostly chicken broth, a splash of white wine vinegar, and some Worcheshire Sauce. The only other change I made was that I used broccoli instead of peas, as the peas I bought for this got used. Hubby was disappointed when I said that I would not be making this recipe again.
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Crab-Filled Crescent Snacks

Reviewed: Oct. 7, 2012
YUM! My kids gave this mixed reviews, but they always complain. It was so nice to have something so easy and yummy for dinner. We ended up only using 1 can of cressent rolls instead of 2, didn't use green onion, 'cause none of us like it. We replaced it with about 1/4 tsp. onion powder. Didn't top with seasame seed, used shredded parm instead, cause that's what we had, and sounded good to me. The biggest change we made was that I didn't have or want sweet and sour for dipping sauce. My mom makes a similar dish - we call it chicken pockets - with chicken, cream cheese filling in a roll dough. She serves it with chicken gravy made with chicken stock. I made a simaliar gravy using the shrimp stock I saved from some Ramen Noodles. It was delicious with the rolls. We each had 3 for dinner with a salad,and it was a perfect dinner!
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Photo by Cheryl King

Chocolate-Filled Crescents

Reviewed: Oct. 8, 2012
Yummy. Couldn't have been better or easier. I made 3 different versions. I wanted to be able to rate the original recipe, so I made some that way (only I didn't have mini chocolate chips, so I chopped some regular), I also read some of the reviews that suggested cream cheese, which sounded yummy, so I added 3 oz. cream cheese to about 1/2 of the chocolate chips. I used half of that on 2 crescents, then added a handful of chopped walnuts to the final 2 crescents. All 3 versions were yummy. What a versitale recipe!
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Photo by Cheryl King

Ham and Cheese Crescent Roll-Ups

Reviewed: Oct. 10, 2012
Nice and easy. Easy to adjust to a cheese sandwich for my vegetarian daughter. Used shredded cheddar, 'cause that's what I had. Used 2 slices of ham for each roll, 'cause one didn't seem enough. Hubby made a garlic/mustard aioli for dipping. Finish with a salad, and DONE!
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Photo by Cheryl King

Classic Caramel Corn

Reviewed: Oct. 19, 2012
What a difference a couple ingredients can make! LOL. I accidentally left out the baking soda and vanilla the first time I made this. It was absolutely delicious. I just made it again, including the left out ingredients, and it's even better!! I couldn't be happier. Just as a note: I had a little more than 4 quarts of popcorn and added about a cup of peanuts to the mixture before putting it in the oven to warm, so I made a 1 and a half batch of the caramel coating. It was perfect.
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Photo by Cheryl King

The Best Caramel Apples

Reviewed: Oct. 20, 2012
Sorry but the caramel slid right off the apples. I even took it off right as it reached 120 degrees C. Picture shows the best we got. You can see how the thick caramel pooled at the bottom. The opposite side of the apples is completly not covered with any caramel at all.
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Photo by Cheryl King

S'Mores Bars

Reviewed: Oct. 30, 2012
These came out pretty good. Not the favorite, but still good. Hubby said they tasted more like a cereal bar than S'more's, so perhaps the title is a little misleading. Pretty easy to make, and fun to eat.
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Caramel Corn Treat Bags

Reviewed: Oct. 30, 2012
This Caramel Corn is ab fab. I have made the non-treat bag version 3 times and this one once (the caramel corn recipes are the same, this just adds the suggestion to make treat bags with additional candy). The kids had fun making the treat bags. The candy I used was: M&M', Reeses's Pieces and Gummy Life Savers. This treat can't go wrong, and I highly recommend you try it.
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Photo by Cheryl King

Spooky Homemade Marshmallows

Reviewed: Oct. 30, 2012
Made 3 versions of this for Halloween. Purple-cherry, green-banana, and orange-coconut. Wanted to "Trick" people with this "Treat" by making the colors not match the flavors. I goofed the recipe once by trying to use flavored gelatin instead of unflavored - not a good idea. In the end I used flavored extracts for the flavors I wanted. Had to make 4 batches to get 3 good ones, but not the recipe's fault,just me trying to be a smartie pants, lol. This is a delicious recipe, but a little more complicated than it's worth. I don't think I'll make it again.
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Campbell's® Green Bean Casserole

Reviewed: Nov. 3, 2012
I love green bean casserole, and this recipe is a classic. I made a couple of changes, using worchershire sauce instead of soy since I prefer it. I also added 8 oz. sliced mushrooms. I thought that with the added volume, a full cup of milk would be appropriate, despite the reviews saying that the full cup was too much. I was wrong, the full cup was still a little much, although I think after being stored (in the fridge, of course) and reheated it may thicken. But straight out of the oven it was pretty runny. The hardest thing about this recipe was waiting for it to cool so that I could dig in. And the 10 minutes estimated prep time for me included clean up time as well, it was VERY simple.
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Moist and Savory Stuffing

Reviewed: Nov. 5, 2012
In my opinion, not all that moist. I had to add an extra half cup broth at the end to moisten it up a bit. I did add quite a few ingredients, which may be the culprit, so I am only taking one star away for less than moisture. Otherwise this recipe is a pretty simple, standard stuffing recipe. I added, 1/2 lb. breakfast sausage, 8. oz sliced mushrooms, a handful of pomegranite flavored cranberries, and five small boxes of rasins (my kids had them). This ended up being a little bit too sweet for me, next time less dried fruit. With this type of recipe it is really easy to play around with flavors you like.
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