SHERRIE BEAUMONT Profile - (1524400)

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Member Since: Jul. 2003
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Recipe Reviews 10 reviews
Tuna Melts
I give this 5 stars...for a tuna melt! It has a ton of mayo for one can of 12 oz tuna, which might be throwing some others off with the amount of mayo. I have to use 3-5 oz cans of tuna and I use a little more than the cup of mayo and 2 cups of cheese. Of course you can use less if you WANT to, but if you are going to make a tuna melt, just accept that it will NOT be a low cal sandwich, and go ahead and use the whole cup of mayo and 2 cups of cheese!! You can add more or less veggies - I substitute onion powder for the onion b/c hubby doesnt like onion. Doctor it up as you see fit, but just remember, it's a tuna MELT!! Surprisingly tasty!

3 users found this review helpful
Reviewed On: Jan. 29, 2012
Slow Cooker Enchiladas
This was wonderful!! I cooked it in the slow cooker for 4 hours on low and it turned out perfectly. I followed some other reviewers advice and used 2 pounds of ground beef, however, do NOT be worried about mush, it is not mushy at all. I added 2 packs of taco seasoning mix b/c I used 2 pounds of beef, and used 1 1/2 cups of water as called for on the mixes. The key is to let the beef simmer with the water until the water is absorbed - it takes anywhere from 10-15 minutes and the beef absorbs all the flavors. I had 3 layers of beef and cheese/salsa/soup mix, so after the final layer I actually needed 4 more corn tortillas quartered to cover the top layer. I only used about 3-3 1/2 cups of cheese total b/c it is what I had, you could certainly use more or less depending on your liking. If I was going to add a can of black beans I would drain and rinse them and add them into the beef mixture with the taco seasoning and water while reducing. It is wonderful with sour cream on top, and would be even better with guacomole.

30 users found this review helpful
Reviewed On: Mar. 6, 2011
Fettuccini with Mushroom, Ham and Rose Sauce
This was good, a different way to use leftover ham. I dont like mushrooms, but used this b/c it was a different way to use ham. If you like mushrooms i think you'd love this as is. I used half and half b/c it was what I had on hand and it thickened nicely. I actually doubled the sauce b/c 2 cups (and then 1/3 reduced) just didnt seem like much sauce (with no mushrooms). Doubling the sauce made enough for 1 1/2 lbs of pasta in my opinion. A trick that I learned from Rachel Ray (go figure): Instead of scooping the sauce over the noodles as you serve it, put the noodles in with the sauce and mix and turn it for a few minutes to allow the noodles to absorb some of the sauce. I've been doing this for all the pasta dishes I've been making lately and it is a great tip. (And this is a strange color as other reviewers have noted, but it's supposed to be, it's a rose sauce.)

9 users found this review helpful
Reviewed On: Jan. 7, 2011

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