Sherry Recipe Reviews (Pg. 1) - Allrecipes.com (18517632)

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Chicken Pot Pie VIII

Reviewed: Feb. 19, 2011
This was absolutely delicious!! I followed the receipe very closely. Left out the mushroom and celery and put in peas instead. The flavor of the filling was the best! I used pre-made pie crusts which were good. The only problem I encountered was that the gravy seemed to dry out during baking. I'll try more broth in the gravy next time. And, I had more filling than my 9" deep dish pie crust would hold. But, that's not a bad thing!Next time i think I'll try individual pies so I can take them to work for lunch. This is definitely a keeper!!
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Herbed Scalloped Potatoes and Onions

Reviewed: Dec. 28, 2012
Yum! I followed most of this recipe except for the garlic powder and poultry seasoning. I don't like garlic in potatoes and the poultry seasoning didn't sound good to me. It was easy to make and put together. For my own tastes, I think it could have baked about ten minutes less. Regardless, the flavor was awesome. I was hesitant about the chicken stock (vs. milk), but it imparted a really good flavor to the potatoes. They were a hit as part of Christmas dinner! I will definitely make these again - but first I have to finish off the leftovers.
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Buffy's Refried Beans

Reviewed: Feb. 6, 2013
I tried this tonight. I used the beans to make bean tostados. Instead of adding water to thin the beans, I reserved the juice from the can and added that. It gives much more flavor. I won't buy another can of refried beans again. Thanks for this great idea.
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4 users found this review helpful

Absolutely Ultimate Potato Soup

Reviewed: Mar. 15, 2013
This recipe is almost identical to my recipe, and it's very good! Just one thought to share: Rather than peeling baked potatoes (time consuming), I just cut mine in half and use a fork to scrap out the meat of the potato. This also gives the soup a more rustic look.
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1 user found this review helpful

Too Much Chocolate Cake

Reviewed: Dec. 28, 2012
I made this for Christmas dinner dessert. I followed the recipe exactly. I sprinkled powered sugar on top. It has a good taste, but it's really oily. Next time, I think I'll substitute some unsweetened applesauce for at least half of the oil. I also think I will use a cream cheese frosting of some type. I was worried about it deflating from over mixing (based on comments), but I watched the video and followed it using my KitchenAid mixer. I let it cool completely. No deflating at all.
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Divine Hard-Boiled Eggs

Reviewed: Aug. 10, 2013
I'm giving this four stars because the process makes you take more steps than you need to. Follow the instructions to the point of letting the eggs sit for 15 minutes. Take the pot and place it under cold, running water. (I do this until the pot itself is cool.) Leave cold water over the eggs. Check the water temperature every few minutes. When it starts getting warm, cool it off again. And, from my experience, the eggs are much easier to peel when you're done cooling them than they are after they've been in the refrigerator for two hours. In fact, when I take a hard-boiled egg out of the refrigerator, I put it in a glass with warm water in it for 2-3 minutes. I roll the shell on a hard surface so it breaks up a lot then start peeling at the bigger end. The key is to pick up that membrane at the top. The shell will almost roll off. Warming the shell of the egg makes that membrane much easier to get a hold of and peel off easily.
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Mongolian Beef and Spring Onions

Reviewed: Feb. 19, 2011
I had my mouth all set for Mongolian Beef that tastes just like PF Chang's. This isn't it. It wasn't bad, but it lacked the full flavor of Chang's. The only thing I changed was to cut back the 2/3 cup of sugar to 1/3 cup. I doubt that made the taste difference. I would suggest cutting the meat thinner than 1/4" also. That was too thick and resulted in the meat being a little tough. I thought two bunches of onions was too much. I don't think I'll make it again.
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Cream of Mushroom Soup II

Reviewed: Mar. 20, 2013
Oh my heck...this was terrible soup. I followed the instructions and did up the flour by 1 T. per some of the other reviews. The soup was thinner than milk! I even added two doses of corn starch to thicken it. All I could taste was the green onions and the chicken stock. The flavor of the mushrooms was completely lost. I made myself eat one small bowl.
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