SHERRIE BEAUMONT Recipe Reviews (Pg. 1) - Allrecipes.com (1524400)

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Tuna Melts

Reviewed: Jan. 29, 2012
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!
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2 users found this review helpful

Slow Cooker Enchiladas

Reviewed: Mar. 6, 2011
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.
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27 users found this review helpful

Fettuccini with Mushroom, Ham and Rose Sauce

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

Hot Bacon Dressing

Reviewed: Oct. 25, 2010
This makes a LOT of dressing! I've never made hot bacon dressing before - there are so many different versions! I did not use pimientos - I've NEVER seen pimientos in hot bacon dressing. I'm sure you could sub white vinegar, but the cider vinegar was great. I received many compliments!
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21 users found this review helpful

Zeppole

Reviewed: Oct. 25, 2010
This recipe is amazing! I have never had zeppole at a fair, but I have had funnel cake, and it really does taste like little funnel cake balls. I am so glad for reviews - I had to read them all before feeling confident enough to make these. Here are some pointers if you've never made something like this. you can use any size saucepan of oil, as long as there are at least 2 inches deep of oil. Make the oil as hot as you can without burning, but after a batch or two you'll find they cook much faster and will need to watch carefully and possibly turn the heat down. A 1/2 Tbsp is the PERFECT amount of dough - the rounder the better - they WILL turn over by themselves, but only if the batter is somewhat round in shape. I personally dont understand why you mix it in a saucepan over low heat, but it does work and it is very sticky! (you know it is ready when it sort of looks like a unified dough) I also used 1/8 cup of sugar - it seemed to be the concensus on here to use more sugar. My insides were perfect, and I think it was because of hot oil and small amounts of dough. It is a super quick and easy recipe. I would suggest serving them immediately, it is hard to keep something like this warm - maybe they'd do ok in a warm oven- I'd love any suggestions for this as they taste much better warm!
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0 users found this review helpful

Bacon & Eggs Spaghetti

Reviewed: Sep. 9, 2010
This recipe is a little scary, but it is quite good!! It seems so odd to be eating bacon and eggs with pasta, but if you can get past that it is worth it to try it, especially with kids of any age. You can use a few extra eggs or any different number of cheese combinations. I used some american and mozzarella as it is what I had on hand. I wouldnt use two onions - that would be way too much onion. As other reviewers have mentioned, when you pour the eggs in, just stir it - it will cook - it kind of binds to the pasta. Thanks for sharing - it is a great way to use leftover spaghetti!!
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6 users found this review helpful

Barbeque Pork Two Ways

Reviewed: Aug. 14, 2010
Awesome bbq recipe! I made this for my son's 10th bday party -I cooked 2 - 11 lb pork shoulders several days ahead of time so I wasnt shredding pork the day of the party. I slow cooked the pork in the oven with onion, celery, seasonings, then shredded and placed in fridge. On the day of the party I mixed the brown sugar, dry mustard, salt pepper, ketchup and Worcestershire sauce with the pork in the crockpot. I just multiplied the amount based on the amount of pork I had. Absolutely tasty and perfect, tastes just like a great bbq sauce - so if you have a good sale on ketchup, it's a great alternative to bbq sauce!
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4 users found this review helpful

Black Bean Spinach Pizza

Reviewed: Jul. 24, 2010
This was Ok. I had no MJ cheese or cilantro on hand, and we dont like hot sauce. I really really wanted to love this, but it was rather bland. I think I'll have to try again with the MJ cheese and cilantro and edit my rating afterward. It's a great veggie pizza, I'm thinking it would be good with some bacon or pepperoni on top.
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1 user found this review helpful

Oven Fried Chicken II

Reviewed: Jul. 16, 2010
This is pretty good. The chicken turned out super moist. The breading was OK - I'm thinking next time I might try crushed cornflakes mixed in with the bread crumbs. It is SO much easier than frying chicken on the stove top. I had HUGE thighs, and I needed at least 3 cups of bread crumbs and 4 eggs, although I only needed one cup of flour. Some of the underside of the thighs doesnt fry up as well because it is not all touching the oil as it cooks. I used the suggestion of another reviewer and shook the chicken in a bag with the flour, then emptied it and shook it in the bread crums after dipping in egg. Overall very good and will defn make again.
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1 user found this review helpful

Simple Ranchy Breaded Fish Fillets

Reviewed: Jul. 6, 2010
This recipe is wonderful!!! Keep in mind it is for FRIED fish - you can use olive or canola oil to keep the calorie/fat count down if you like. Otherwise, it is perfect AS IS. The ingredients are just right for 4 small to medium tilapia fillets. The fillets were moist and tasty. I'd highly recommend this recipe. (You could bake it, but I would still drizzle a little oil on both sides of the fish after breading to give a nice crunch.)
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4 users found this review helpful

Zucchini Beef Bake

Reviewed: May 23, 2009
I made lots of changes based on what I had on hand, I apologize to those who like the review based on the recipe. Based on my changes, though, this was delicious!! I used 3-4 cloves of garlic with the meat and onion mixture. After adding 8 oz of sauce and 2 cups of rice (leftover cold from fridge) it seemed really dry to me. So I added 3-4 oz of tomato paste with about 1 cup of cooking water from cooking the zucchini. I did not have cottage cheese or ricotta, so I used 4 oz of cream cheese instead. I also added 4 oz of mozzerella cheese and about 4 plum tomatoes (these were going bad and I wanted to use them up). I used about 1 1/2 tsp salt and about 1/4 tsp of pepper in addition to the oregano and basil. I mixed this all up on the stove and let it simmer for awhile. I didnt see a need for the egg so I didnt use it. I put the cooked zucchini on the bottom of the pan so it would be easier for my picky son to remove. I put the rice/meat mixture on top then 1 cup of shredded cheddar and cooked for about 20 minutes. Next time I probably will just mix it all up in a big pan on the stove top and as it simmers add the cheddar and let it melt. This was wonderful!
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8 users found this review helpful

Chicken Scarpariello

Reviewed: Aug. 2, 2007
My family and I really enjoyed this recipe. I doubled the recipe and served it over white rice. I did not have shallots or white wine; I used dried minced onion and extra water instead. I used a tad less minced onion and rosemary then called for and a little more salt and pepper. I thought the rosemary added a nice flavor, but was not overpowering. (My family enjoys mild flavor - we are not a spicy bunch.) You can reduce the sauce as much or as little as you like. The flour from the dredged chicken helps to thicken the sauce and I found the flavors intensified as the sauce reduced. The family requested that I make this often - I will add it to my rotation - it was something a little different to do with chicken and we all really liked it.
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2 users found this review helpful

Eve's Chicken Quarters

Reviewed: Jul. 7, 2005
I made this recipe because I wanted to use up ingredients I had on hand - I used 6oz package of Uncle Ben's instant long grain and wild rice. I also had leftover chicken that I cut up and mixed in with all the other ingredients. I did not follow other reviewers suggestions and use less water - 2 cups was perfect, but it does need to cook longer. I cooked for 30 minutes at 350 covered with foil, turned the temp up to 400 and uncovered for 20-30 minutes, and it turned out perfect. The seasoning packet (from the rice) makes this very tasty, although a little strong. Would definitely make this again.
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16 users found this review helpful

 
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