Tammy Weatherly Recipe Reviews (Pg. 1) - Allrecipes.com (16591143)

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Tammy Weatherly

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Sherry's German Turkey

Reviewed: Aug. 20, 2011
I used this recipe to make my very first turkey and have used it several more times at other family functions - everyone who has had it has been a very big fan. I followed the recipe exactly and used the soul food spice recipe from one of the comments on this page. The only thing I change up is I cut up the fruits and veggies before I stick them in the turkey. It's always come out tender and the meat just falls right off of the bone. Try this recipe, I promise you wont be sorry!
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Real Strawberry Cupcakes

Reviewed: Aug. 20, 2011
Loved them! Very good flavor!
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Slammin' Salmon

Reviewed: Aug. 29, 2011
Absolutely fantastic recipe! My husband was tired of the same old stuff and when I stumbled upon this recipe he decided to give it a try, so glad we found it because the taste, texture and smell was wonderful! We made it exactly as the recipe said and the fish came out flaky but not dry and was enjoyed by all.
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Stuffed Jalapenos III

Reviewed: Aug. 20, 2011
As is I give it 4 stars, but with a few changes it's definitely a five star recipe! Jalapenos are running a bit large in season at the moment so I doubled the amount of cream cheese (two 8 oz phily cream cheese which I whipped with a hand mixer,) I added about 1/2 to 3/4 cup shredded cheddar cheese and a pinch of cayenne pepper which you can either hand mix in or used the mixer. I stuffed the peppers then wrapped each one with a full slice of thick smoked bacon. Cooking time was no where near 45 minutes, more like 20-25 - at the end the peppers perfect and the bacon cooked but no crispy (recommendations for upping the temp the last ten minutes might help make them crispier if you want that.) Great Poppers!
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Jalapeno Cream Cheese Chicken Enchiladas

Reviewed: Aug. 20, 2011
I used this recipe with a few minor adjustments: I used corn tortilla/taco shells instead of flour (about 20 of them,) doubled the cream cheese, used three 10 oz cans of green enchilada sauce and used about 3-4 cups of shredded mexican variety cheese (I out some in the dish before the enchiladas were laid, put some in the chicken/cream cheese mix, then a spoon full on top before rolling the shells and then covered the enchiladas again at the end - if it's not clear, my family likes them cheesy!! :) ) I also doubled the dry ingredients in the stuffing mix since the cheese was doubled. They were a hit with my family and at work!
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