Cheryl E. Recipe Reviews (Pg. 1) - Allrecipes.com (18197781)

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Cheryl E.

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Audry's Shrimp Stew

Reviewed: Dec. 13, 2005
Love it! This is a wonderful recipe! My husband has been requesting this regularly since I first made it. Today will be twice in the last week that I've made it. I prefer red bell peppers to the green and celery to us was better left out. I added crushed red pepper for some spice and it is terrific! When making it with the children in mind, I leave much of the spice out. Garlic was also good added to this. Thank you so much, Merwin for Audry's recipe. (Perhaps I shouldn't thank you so much because of the time spent stirring the roux! jk)
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23 users found this review helpful

Perfect Lemon Curd

Reviewed: Apr. 15, 2006
Terrific! Sweet and Tart just to our liking. I've made this several times already and am going to make it now for Easter layered between a white cake next to a thin layer of butter cream. Whipped cream frosting on top and strawberries. Delightful. As for not setting up, the last time I made it, I rushed it and thought it would thicken more as it cooled. I had to pull it from the refrigerator and continue cooking it until I had the consistency that I wanted. Don't rush it, you won't be happy with your results, but fortunately, it was very forgiving in that I was able to continue the cooking process. Thank you, Tawnie for a wonderful recipe.
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3 users found this review helpful

Key Lime Cheesecake II

Reviewed: Apr. 9, 2007
I kept the same amount of key lime, added one egg and increased sugar 1/4 c. and vanilla to 1 1/2 tsp and cream cheese to 1 1/2 lb. as per recommendations. We LOVED the amount of citrus and it wasn't sour at all. The sugar was just right, too. Everyone raved at our Easter celebration and had seconds. Even those who just wanted a "bite" went for a whole slice. It was great. Will make this over and over again. Thank you Cindy for such a lovely dessert. I can't wait to eat more. Hmm...maybe I shouldn't thank her. lol
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2 users found this review helpful

Zucchini Cobbler

Reviewed: Aug. 26, 2005
Okay, time to rate this since I'm making it for the third time! Absolutely wonderful. My husband, who can tell you exactly what is in Everything asked, "So, how many apples did you use in this?" None! Can't believe I finally fooled him. I seeded the big zucchini after the first time. I liked that better. Added recommended oats the first time and loved the addition. Forgot them the second time. This time round they're going back in the topping. Topping halved first time, as stated second. I loved the topping but would've liked more filling. This time I'm going to double the zucchini filling! Used a 11X17 pan.
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Baked Zucchini

Reviewed: Aug. 26, 2005
I liked it, but won't make very often. Not sensational. I did sprinkle mozzarella on top. Yummy. Next day it was good sliced and eaten cold. I found that one giant zucc from the garden was filled perfectly. Not too much filling and the boiling time was great, too (actually, I steamed them for this amt. of time). Good texture, not mushy but cooked a little beyond al dente.
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2 users found this review helpful

Fresh Fruit Cobbler

Reviewed: Oct. 28, 2006
Very nice treat with our fresh pears. Added some blueberries and it was delish. Next time I will use less sugar, though. Just too sweet with the fruit chosen. I should have known better. I suspected...
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Clone of a Cinnabon

Reviewed: Jul. 24, 2005
This was Delish! Made by hand and it was super easy. Thanks for the quick reminders Reviewers. I tried both pans(round) and the muffin pan idea. I'd Nix the muffin pans. They weren't soft as they were when baked together, and they grew up out of the pans in weird configurations and the filling fell out never to quite go back in after inverting them. Made them for company and two days later I received a call from a grocery store asking what ingredients were needed! Needless to say, I emailed the recipe. Thank you for the wonderful recipe, Marsha.
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