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

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Cheryl King

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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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Photo by Cheryl King

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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Fruity Whipped Jello Salad

Reviewed: Mar. 11, 2013
Is it shameless to rate your own recipe? If it is, I have no shame. I love this recipe, and so does my entire family!
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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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1 user found this review helpful
Photo by Cheryl King

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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Black Bottom Banana Cream Pie

Reviewed: Nov. 29, 2012
I know this is my own recipe, but I have to say, it's delish!! I make it once a year, for Thanksgiving. My mom can hardly wait each year.
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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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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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12 users found this review helpful

Chocolate Coconut Haystacks

Reviewed: Mar. 11, 2013
These are just so yummy and so easy, a nice treat to make any time of the year!
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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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6 users found this review helpful
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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2 users found this review helpful
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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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

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

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

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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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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4 users found this review helpful

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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3 users found this review helpful

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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Photo by Cheryl King

Hearty Minestrone

Reviewed: Mar. 14, 2013
What an awesome recipe! Like others I put my own spin on it. First and foremost, no wine in this house, I replaced it with 2 cups of chicken broth, because it's what I had on hand, and 2 cups instead of one because I increased the veggies quite a bit. The only thing I omitted was the potatoes, I don't care for them. And I added the following: a yellow pepper, a yellow squash, cabbage (I just couldn't imagine minestrone without it), garbanzo beans, and red kidney beans. I also tossed a piece of parmesean cheese in - a trick I learned from the Carraba's recipe for minestrone. As someone suggested I waited until about 10-12 minutes from the end to add beans and pasta. I felt this would insure a more al dente texture. Oh, and I used Johnsonville Mild ground sausage. I meant to buy the links, but when I got home I found that I'd gotten the ground, so I made little meatballs out of it and sauted them up as directed. Oh, and I tossed in some garlic and onion powders - they're like my "salt and pepper to taste." And I salted and peppered to taste too, which included adding no salt, although I didn't find it salty, I didn't find it laking salt, and thought it would be better for individuals to add their own if desired. This is an awesome place to start a minestrone, and we will have plenty for days!
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