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

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Cheryl King

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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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Perfect Sushi Rice

Reviewed: May 12, 2013
Excellent recipe. Great balance. We made the rice in a rice steamer and it came out perfect.
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Angie's Perfect Dinner Rolls

Reviewed: Nov. 29, 2012
Made these again, and they're still delicious. Besides taking a long time because of the numerous times to raise, it's super easy. I made a double batch and came out with 6 dozen. Baked them in muffin tins, and did clover rolls with most, dividing each roll portion into 3 and putting it into the muffin tin. Just yummy all around.
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Caprese Salad

Reviewed: Jun. 11, 2013
This salad rocks. We made it for Christmas dinner, and even people who thought they wouldn't like a "basil" salad, loved it! Defiantly a five star salad, and I encourage anyone who has never tried a caprese salad to try it.
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Roasted Garlic Cauliflower

Reviewed: May 22, 2013
This was wonderful, even my less than vegetable lovers ate it. Made it as directed and thoroughly enjoyed. A keeper!
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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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Four-Cheese Italian with Garlic Basil Sauce

Reviewed: Mar. 19, 2013
This recipe was delicious, but I just realized we forgot to add the peas!! I can't believe it. It was yummy anyway, and I did make one big adjustment, we added some grape tomatoes, cut in half. I just had them around, and ready to be cooked, so this was the perfect place to use them. Hubby thought this was a little sausage heavy, and I agreed, until I realized we forgot the peas, I'm pretty sure that would have solved the problem. I am just beyond thrilled with the Johnsonville recipes, they have been yummy, and this was not exception.
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Johnsonville Italian Sausage Sliders

Reviewed: Mar. 18, 2013
These were absolutely delicious and super easy. I'm not a big hamburger fan, and this really elevated the hamburger so that I actually enjoyed it. We topped them with grilled button mushrooms, lettuce, tomato, pickle, ketchup and mayo as desired by each individual,and served them on oat rolls. Hubby said he might prefer a 50/50 ground beef to sausage mixture, but I liked them just the way they were. Thanks, Johnsonville for such a great way to bump up the flavor of my burgers!
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Al Fresco Chicken Sausage Manicotti with Progresso Fire Roasted Tomato Sauce

Reviewed: Mar. 11, 2013
I was surprised how delicious this was, a little bit of everything good in there!
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Stacked New Mexico Red Chile Enchiladas

Reviewed: Mar. 11, 2013
It took me a long time to learn to love these. I have always been a spice wimp. Now I love them, and making/eating them is always a special treat.
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Cream Corn Like No Other

Reviewed: Nov. 29, 2012
It's true. It's delicious. My daughter (a vegatarian) absolutely adored this recipe. I wouldn't change a thing.
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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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Hearty Multigrain Bread

Reviewed: May 12, 2013
This was a yummy bread. I made a couple of substitutions based on what was on hand, but in essence I followed the recipe. Due to a couple of changes I had to make to yeast amounts for high altitude and baking in the oven it didn't rise as much as I would have liked. Not the fault of the recipe, but my adjustments. Next time I'll use a little more yeast, and, oh yes, there will be a next time.
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Tuna Noodle Salad

Reviewed: Mar. 11, 2013
This did get five stars from my daughter, she loved it, I knew she would!
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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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Chiliville Chili

Reviewed: Oct. 30, 2013
I tried this in the slow cooker, cause I thought it would be good that way. I only made a few adjustments to the recipe. I put it in the slow cooker, of course, but I also used 1 can red kidney beans and 2 cans of northern white beans, for variety, instead of just 2 cans of red kidney. I also used plain diced tomatoes, because that is what I had on hand (and as I always say, I believe in using what's available). Since I didn't have the diced tomatoes with green peppers and onions, I added a green bell pepper, diced. I didn't have any tomato paste, so I left it out. I used some garlic powder because I didn't have enough cloves, and finally I used 2 Tbsp Worcestershire sauce (this was an accident, but it turned out yummy, I love Worcestershire sauce, so I left it in my version of the recipe). I loved this recipe and will use it again for chili.
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Grilled Lemon Yogurt Chicken

Reviewed: Jun. 26, 2013
We used chicken thighs, and these came out very good. I didn't have a lemon, so used lemon juice in place of the juice and zest (I know it would have been better with real lemon, but I had to use what I had). The recipe is really good and will stay in my recipe box.
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Firehouse Haluski

Reviewed: Nov. 5, 2013
Yum. I didn't have any kluski noodles, so used regular egg noodles, but otherwise followed the recipe. I was very happy with the results, it made A LOT of food!
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Microwave Lemon Curd

Reviewed: May 13, 2014
This is an amazing lemon curd recipe, and so easy. I made it to go with crepes for Mother's Day and my mom loved it so much she wanted to keep the leftovers. The only tip I would give (besides the one already mentioned to use a bowl at least 8 cups large) is that when you stir after about the 4th or 5th minute, be careful as the hot liquid will boil rapidly and release a lot of steam when your whisk touches it and if you're not careful it could give you a minor steam burn. I also recommend using some of the lemon zest, it adds such great flavor.
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Sweet and Salty Toll House® Cookies

Reviewed: Dec. 11, 2012
These are a big hit at my house. After eating a couple of bites, and telling me she LOVED them, I told my nine year old what was in them. When she heard that they had potato chips in them, her eyes got as wide as plates. Potato chips in cookies? They're yummy. I made a few changes, not by choice, but by necessity. First change was that I made a double batch, since I needed TONS. My girls had eaten away at most of my semi sweet chips, so I had to use some milk. In the doubling of the batch, I found that the add ins (pretzels, chips, peanuts & chips) were just too many, so I ended up using about 1 and a half bags of semi sweet chips, half a bag of milk chips, 2 cups crushed chips, one cup broken pretzels, and 1/2 cup peanuts. The other change I made was that I made them twice the recommended size - two Tablespoons of dough for each cookie. This meant they needed more baking time, about 14-15 minutes. I still have some dough balls in the refrigerator to bake next week, closer to the time I will be gifting them, and some dough in the refrigerator, which I will be baking later as well. These are just perfect, crunchy edges, soft chewy middles, sweet, salty, yummy!
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