Sherrie Profile - Allrecipes.com (188386324)

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Sherrie


Sherrie
 
Home Town: Tacoma, Washington, USA
Living In: Olalla, Washington, USA
Member Since: Apr. 2013
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Dessert, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Gardening, Walking, Photography, Reading Books, Music, Painting/Drawing
Recipe Box 0 recipes
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Sherrie Holmes
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Recipe Reviews 5 reviews
Marie's Easy Slow Cooker Pot Roast
I have made pot roasts this way for over 40 years. The dry onion soup mix and beef broth add great flavor, especially when the veggies absorb some of that flavor. I go lightly on the salt when browning, but use pepper and garlic powder liberally. As shown in the video, it adds a crust to the browned roast and that, in my opinion, makes the roast more tasty. Like many others, I also make gravy from the liquid. This is a no-fail recipe! The only thing I do that's different is to eliminate the celery, which tends to make the whole thing taste a bit like beef stew, which always has celery. For me, the time to make stew is with the leftovers, all of which goes into the pot, and that's when I add the celery.

3 users found this review helpful
Reviewed On: Apr. 23, 2015
Oven Pancakes
I just made this and it was delicious. Reminded me of a French Cruller donut! I followed the recipe exactly as published and it came out of the oven looking and smelling divine. This is a dead easy recipe. I don't have a food processor and my blender is packed away, so I just used a whisk, then decided my old-fashioned egg-beater would work better. Both worked equally well. So any of you out there without a blender or food processor needn't worry. You can do it the old-fashioned way and get perfect results. Plus, if you use the whisk, it will help firm up your arms and get rid of the bat wings.

0 users found this review helpful
Reviewed On: Aug. 9, 2014
Sweet, Sticky and Spicy Chicken
I had high hopes for this recipe, but I was disappointed. I followed the recipe exactly, and didn't like the flavor. It was missing something. And it had way too much soy sauce. So I started tinkering, trying to save it. I added more brown sugar. Nope. I added a sliced onion. Nope. In desperation I added a cup of Thai Kitchen Sweet Red Chili sauce. Slightly better, but not there yet. I ended up adding 2 more cups of Thai Kitchen sauce. A little better, but not memorable. I don't think I'll be making this again. Regardless, I know a lot of people liked it, and I say more power to them! We each have our own tastes, and I'm just grateful for this wonderful Web site and for those who take the time to comment. I have found the comments to be insightful and helpful.

0 users found this review helpful
Reviewed On: Apr. 30, 2014
 
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