SHERMON Recipe Reviews (Pg. 1) - Allrecipes.com (18335740)

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Red Beans and Rice

Reviewed: Sep. 1, 2006
Fast, easy, and good. I used a whole pepper instead of 1/2. I wish I had read the other reviews and added a bit more seasoning. Makes great left-overs!
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15 users found this review helpful

Holiday Fudge Cake

Reviewed: Jan. 30, 2005
I made this cake for Christmas and it was a hit. On top of that, it was easy to make. I have already filed it away and plan to make it again.
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10 users found this review helpful

Pina Colada Cake II

Reviewed: Aug. 8, 2006
This was EASY! Next time I make I will be sure to poke more holes in the center to the cake and slowly pour over the center so that the liquid has a better chance to get to the middle. The sides had absorbed a lot more than the middle. Everyone still loved it and finished it.
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9 users found this review helpful

No Bake Pumpkin Pie II

Reviewed: Oct. 30, 2006
Very good! Easy to put together. It was a fluffier version of a traditional pumpkin pie. I used a graham cracker crust and next time would like to try making the crust with half graham crackers, half ginger snaps. I doubled the recipe to use the entire can of pumpkin puree and was glad I did. Everyone enjoyed the pie and the fluffiness made you feel better about having dessert. I topped with a thin layer of the whipped topping and sprinkled with cinnamon.
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8 users found this review helpful

Ginger Steak

Reviewed: Nov. 3, 2006
Very good. I marinaded for about 30 minutes and grilled, I got great results.
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5 users found this review helpful

Garlic Parmesan Monkey Bread

Reviewed: Jun. 1, 2010
This has been a REALLY BIG hit at the 3 parties I have made this for. Cooking time seems to vary; I set my timer for 25 min and checked it every couple of minutes until I felt it was done. If you really like a lot of garlic, add more. I make it as is. Another party goer brought a buffalo chicken dip and this dipped in that is sensational!
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4 users found this review helpful

Alienated Blueberry Muffins

Reviewed: Oct. 6, 2008
I agree that thes muffins tasted great. I didn't give 5 stars because I didn't like that they didn't rise. I didn't care for their flat appearance and was looking for a domed muffin top. The blueberries did remain evenly dipersed throughout the muffin and they tasted good. If you don't mind the flat top it's a great recipe.
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2 users found this review helpful

Amber's Sesame Chicken

Reviewed: Jul. 1, 2006
I modified the recipe to yield 2 servings, but kept the same amount of teriyaki sauce and honey, added some more veggies and served over rice. My husband has since requested that this meal be served at least once a week. Very fast and very easy. A definate keeper.
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2 users found this review helpful

Sweet Restaurant Slaw

Reviewed: Aug. 24, 2010
A 4.5 would better describe my rating. I'm not a big fan of cole slaw in general but this is pretty good. Everyone else at the party really enjoyed it. It is a little on the sweet side as far as coleslaw goes. I really like the poppy seeds and the 2nd time I made the recipe I added celery seeds too. I thought there was a bit too much dressing and in the future I will add half the dressing (all the poppy seeds), let it sit for 2 hours and adjust the dressing from there. I had a big problem w/extra dressing the 1st time I had this because my bag of cole slaw mix was only 14 oz so check and make sure what size bag you have. Just made again (8/2011) and I still like and had none to put away when the party was over. This time I did swap out some cabbage for broccoli slaw mix and nobody was the wiser! I make the dressing and add sparingly, you always add more just before serving but you don't want it too drippy.
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1 user found this review helpful

Beef Teriyaki

Reviewed: Feb. 2, 2008
The ratio of meat, broccoli, rice and sauce was good. Other than that, I don't have anything good to add. The taste was blah and bland. Perhaps if you follow some of the suggestions on other reviews you will get a good variation. As the recipe stands, don't bother.
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1 user found this review helpful

Apple Pie by Grandma Ople

Reviewed: Oct. 8, 2007
WOW! I was a bit curious about the technique so I decided to give it a go after apple picking. I am not sure what apple I used (not Granny Smith probably Cortland) since the trees weren't well marked but it was crisp and tart. I tossed the apples with lemon juice to prevent browning and just before dumping into the pie shell tossed them with cinnamon, cardamom & a tad more sugar (to compensate for the lemon juice). I did the lattice top and found with a bit of patience the liquid all poured in nicely - some gentle pushing of apple & lifting of lattice also. I think the lattice also helps for some of the people that had a problem with the pie being runny. If doing a traditional 2 crust technique I would suggest cutting back on the liquid or simmer longer to reduce down more. Baked in glass pie plate, center of oven with AL foil around edges for specified times & temps. Absolutely fantastic! The lattice had a great crunch and the filling was perfect. I have already sent this recipe to others and will definitely make again. I'm sure it would taste great the next morning but I only had a dirty pie plate left. Oh, and it is EASY to make!
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1 user found this review helpful

Linguine with Peppers and Sausage

Reviewed: Mar. 25, 2007
Very good. I used 3/4 lb of sausage instead of 1/2 lb and drained the fat, other than that I kept to the recipe and loved it. Very fast, very easy, very tasty. The wine added a nice taste and the sauce was slightly creamy dispite the absence of cream in the recipe. I almost forgot, I did add a ladle of pasta water to the sauce also. I will definately make again and make some of the variations suggusted also.
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1 user found this review helpful

New Year's Day Black-Eyed Peas

Reviewed: Jan. 2, 2007
I brought these over to my mother's on new Year's Day in keeping with tradition and they were a big hit. I too soaked the beans over night first. I didn't have any leftover ham around so I got 6/10 lb. of thick sliced ham at the deli counter which was just shy of 2 cups. I used 1 large shallot and 1 small/medium sized onion instead of 2 onions (that's what was in the pantry). I had about 1 1/2 cup of chicken stock leftover in the fridge and used that in place of some water and sprinkled in some cayenne pepper. I think next time I will try not pureeing the tomatoes, adding less water, add 1 or 2 chopped carrots and possibly some green peas just before serving. I think I will also try them in the crockpot.
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1 user found this review helpful

Candied Carrots

Reviewed: Dec. 29, 2006
Was good and everyone liked it. Nothing extraordinary but a handy recipe to keep around in a pinch.
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1 user found this review helpful

Christmas Eve Beef Stew

Reviewed: Dec. 27, 2013
I don't think I'll be waiting until Christmas Eve to make this again. I had a couple of insignificant changes; i skipped the marjoram (couldn't find it in cabinet) and doubled the thyme, used (2) 14 oz cans of diced tomatoes (that's what I had), 5 oz of peas and 5 oz edamame and 1 cup wine. I was concerned the onions wouldn't cook down enough but they did. I thought the consistency was good, it was a bit thinner than I would usually make but it was nice for dunking the dinner rolls. I layered the stuff in the pot, starting and ending with the tomatoes and added salt and pepper for each layer. I ended up having it in the oven for 5 hours at 275 deg. and then on low on the stove top for 30 min while the dinner rolls baked. I will try in crock pot but will soften the onions first for that method.
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Quinoa and Black Beans

Reviewed: Sep. 18, 2009
Very yummy. I realized I was out of corn so I had to modify the recipe slightly. I threw a chopped carrot in with the onion and used chicken broth. We had leftovers and mixed in with chicken soup which was very good as well. This recipe will definately stay at the top of the pile.
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0 users found this review helpful

Chicken Enchiladas II

Reviewed: Oct. 7, 2008
I was very disappointed in this recipe. I think it should be much better given the ratings other people have given it. It should be practically perfect as written and it needs a lot of work. You do not need 6 12-inch tortillas; I used 5 10-inch tortillas and there wasn't enough filling, as the recipe stands for that - I had to add a can of black beans to increase the filling amount. The sauce and filling had a taste reminiscent of the condensed soup used which I found unappealing. I would have rather spent extra time to make a white sauce first. If you could get over the soup taste, there wasn't much more to taste; very bland. I used olive oil instead of butter and other than my can of black beans I kept to the recipe. I'm sure there are better recipes for enchiladas, please try to find one instead of making this.
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Apple Chicken Quesadillas

Reviewed: Mar. 20, 2007
It was good but...it would make a better appetizer than main course. We had it as a main course and the apple made it a bit too sweet for dinner. I would make it again - cut it into 4 wedges and serve before dinner. I would also serve as an afternoon snack. We liked the apple/cheese pairing, I think I'll try cilantro as someone else suggested. We had enough filling for 7 tortillas.
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Herbed Sweet 'n' Sour Chicken

Reviewed: Feb. 21, 2007
Good, not great. Sweet n' sour is a bit misleading. I used jasmine rice instead of white rice and basted chicken frequently. Was very easy, I had everything on hand already but not very memorable.
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Pumpkin Turkey Chili

Reviewed: Oct. 25, 2006
I had the same problems that most had. I added a 10 oz. can of diced tomatoes and chiles, 8 oz. chicken broth, 1 can of black beans and a variety of seasonings. As the recipe stands, the taste was a bit bland and it was too thick for my liking. The basis of the recipe is a very good beginning and a wonderful opportunity add some individual creativity. We thoroughly enjoyed with the modifications and will make again. Next time, I want to try 50/50 ground turkey/ground beef. My husband added worsetshire sauce to his bowl to "boost the beefiness".
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Displaying results 1-20 (of 22) reviews
 
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