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

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Cheryl King

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Chicken Souvlaki with Tzatziki Sauce

Reviewed: Jun. 9, 2013
This recipe was amazing! We rarely please all three of our picky children with any recipe, but this one was loved by all. We marinated and grilled not only chicken, but pork, salmon, zucchini and yellow squash. Everything was absolutely yummy in every way. The addition of the tzatziki sauce was like the icing on the cake. We made a slight change of the addition of a touch of fresh mint in the tzatziki, and it was amazing. I'm a person who likes to know why you do what you do in recipes sometimes. My husband informed me that letting the tzatziki sauce chill for at least an hour after making helps the vinegar in the sauce break down the other ingredients so that they can combine. I'm glad to know this, because I will never rush a tzatziki again. The sauce was so simple and delicious, as was the marinate. Thanks so much for sharing!!!!
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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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19 users found this review helpful
Photo by Cheryl King

Blueberry Banana Bread

Reviewed: Jun. 26, 2013
I only made a couple of changes to this recipe. The first one was because of necessity. I doubled the batch and ran out of butter and had to substitute canola oil. The second change was due to taste. After the whole process, I tasted the batter, and wanted more blueberry, so I added an additional cup, making the total 3 c. for the double batch (btw, all I had were frozen blueberries, so that’s what I used – which accounts for the blue/purple color of my loaves). The only other change was that I made regular size loaves instead of mini ones. The batter tasted so good I could have eaten it all raw, and would have too, if it weren’t for the 4 raw eggs in there (well, maybe I wouldn’t have eaten it ALL, but I would have certainly eaten my share!) Because I made regular size loaves, it took about 20 extra minutes to bake, making the total bake time 45 minutes. They came out looking luscious golden brown, with the delicious crispy/chewy crust I love, moist in the middle, and just yummy through and through! When I woke up the day after making it, my family had devoured one whole loaf, and were all raving about how great it was.
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Caramel Sauce

Reviewed: Nov. 16, 2012
This is so easy and good. I made a couple of cans in the crock pot, as I read was possible from another reviewer. I filled the CP with water, set it to low, and ignored it all day. About 9 or 10 hours later I turned off the CP and let the water cool naturally. After it cooled and I removed the cans & opened them, both were filled with yummy "dulce de leche" style caramel. It is now in my refrigerator, waiting for it's next use. I saw the caramel apple dipping sauce they sell in the stores, and I vowed to never buy that again! I'm so excited to have this easy, yummy recipe. Thanks!
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13 users found this review helpful
Photo by Cheryl King

Oyster Stew Christmas Eve Recipe

Reviewed: Dec. 25, 2012
This made a yummy Oyster Stew for Christmas Eve. Hubby especially loved the huge oysters. I thought it would have been better if they had been chopped, but he said then they wouldn't really taste like oysters. The only change we would suggest is that you should add a little flour to the sauteed vegatable mixture (mirpoix) to make it into not quite a rue, this would help the fat blend better into the stew. Cook the veggies down until they are almost transluscent, add about a teaspoon of flour and cook until the flour is no longer raw (a minute or two at most), then continue with the recipe as written.
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10 users found this review helpful

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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9 users found this review helpful

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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7 users found this review helpful

Microwave Popcorn

Reviewed: Jun. 1, 2013
This is amazing!! What a money saver. Plus, I like to top my popcorn many different ways, so this is a nice clean, unadulterated popcorn that can be used for caramel corn, popcorn balls, garlic popcorn, taco popcorn, peanut butter popcorn, buttered popcorn, or when I'm trying to be especially healthy, butter sprayed popcorn!! After trying it both with and without the oil, I now never use the oil, it pops just as well without, and is perfect to top however I choose. Do be careful when filling the bag, if there's too much lots of the kernels will go unpopped, too little, and they can easily scorch. I also make sure to fold down the top of the bag twice, and fold a corner on each side of the bag. Also listen carefully, as you would with any microwave popcorn, since cooking times vary even from one time to the next, based on how much popcorn you get in there. I like to use the larger bags to yield a larger batch of popcorn. But it's so easy to make, if you really want more you can always pop a second (or third, or fourth. . .) bag.
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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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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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Photo by Cheryl King

Stuffed Zucchini Boats with Meat

Reviewed: Apr. 11, 2013
This recipe was awesome. I had to use ground beef instead of chicken because that was all I had, and I cut the jalepeno to only one because I'm a self proclaimed spice wimp, and my children only like mild spice. It was sooooooo delicious, enjoyed by adults and children, and healthy - veggies included! I love a balanced meal all in one!
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4 users found this review helpful

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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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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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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Photo by Cheryl King

Autumn Stuffed Acorn Squash

Reviewed: Oct. 14, 2014
I made some changes due to taste and what I had on hand. I used Johnsonville Italian Sausages in place of the breakfast sausage, different spices and white rice. I also added a trinity (red onion, red bell pepper and celery). This was YUMMY, either way.
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3 users found this review helpful
Photo by Cheryl King

Easy and Delicious Pumpkin Bread

Reviewed: May 26, 2014
YUMMY! I used instant pudding instead of cook and serve (because that's what I had on hand) and Pumpkin pie spice instead of cinnamon (becaue I like the flavor better) and it was AWEOME! Thanks so much for sharing this recipe!
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3 users found this review helpful
Photo by Cheryl King

Amazing Muffin Cups

Reviewed: Apr. 30, 2014
So easy. So versatile. The only change I made was to add a couple of Tbsp. of milk and to adjust each muffin to the tastes of my individual family members. Some wanted theirs without red bell peppers, my pescetarian didn't want the sausage, etc. It was nice to be able to make those adjustments without any big to do. My mom tried a couple of these and mentioned how well she thought they would freeze. What a great idea, then they would be a great breakfast to pop into the microwave on a busy morning or for kids to have as an after school snack. This is definately a keeper!
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Sweet and Spicy Salmon with Grapefruit Salsa

Reviewed: Apr. 1, 2014
Followed the recipe as written except replaced cilantro with parsley because we can't stand the stuff. The dish got mixed reviews. Hubby liked it, he said he would give it 4 stars, would have been 5 if it had instructed to remove the skin. One daughter liked the fish but not the salsa, the other liked the salsa but not the fish. My son took one look at it and refused to even taste it, and I didn't care for it at all. In fairness I'm not much of a salmon fan. The rub and salsa would probably be great on chicken. I won't make the salmon again but might try the rest with chicken sometime, especially since there was so much salsa left over.
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3 users found this review helpful
Photo by Cheryl King

Cheesy Game Time Sausage Dip

Reviewed: Oct. 22, 2013
I liked this recipe, although we made a couple of changes. I halved the recipe, since I wasn't feeding a big croud (although you wouldn't know by the noise level). I didn't have any anise seed, and Hubby hates it, so I wasn't about to buy some just for this recipe and have him not want any, so I left that out. I also added paprika for a little spice. I would have liked it with more sausage and less cheese, but for the most part is was perfect as written. You could certainly mix it up with your own favorite spices, but I think the ones it lists are pretty perfect. I especially liked the fennel seed (which I don't usually like too much, I almost left it out) because it blended so well with the sausage (which is often made with fennel seed anyway).
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Photo by Cheryl King

Easy Tuna Casserole

Reviewed: Mar. 24, 2013
This is an excellent recipe. And while I agree with those who say we should try the recipe as written before rating it, one of the things I like most about the rating system is reading ideas others have about how to adjust and possibly improve the recipe. In addition, some minor adjustments due to what is on hand, or dietary needs are sometimes necessary, and should be noted. For example, I didn't have cheddar cheese, so I used colby jack. My daughter is a pescitarian (doesn't eat any meat other than fish and sea food) so I used mushroom soup instead of chicken. I also added peas as suggested by one reviewer to make this a one dish meal. Despite the changes I made, I feel comfortable rating the recipe. Based on my experience I can say that it turned out just slightly dry, next time I might add some sour cream, or mayonaise, as others suggested. But all in all this was and EXCELLENT basic recipe, which lived up to its EASY name. I will use it again! Thanks so much!
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