Schwammrs Recipe Reviews (Pg. 1) - Allrecipes.com (18947074)

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Gerry's Chicken Enchiladas

Reviewed: Mar. 14, 2007
I really like these enchiladas (but I haven't really tried many others, so I can't say if they're "the best" or not...) WHAT I DID DIFFERENTLY: I used 8-inch flour tortillas instead of corn and managed to fill 8 of them. So I'm surprised the original recipe only calls for SIX 6-inch corn tortillas! Also, I used 2 8x8 pans so I could serve one for dinner and freeze one for later. So 4 enchiladas in each. NEXT TIME: I'll try the suggestions of skipping the chicken broth, or just adding half of it. Like others have already said, it took a LONG time for the sauce to reduce; simmered for almost 2 hours but still measured at slightly over 3 cups when I started assembling everything. But at that point, at least it was already thick enough. Will also try using just milk to heat/coat the tortillas instead of heavy cream...
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Photo by Schwammrs

Pork Chops with Fresh Tomato, Onion, Garlic, and Feta

Reviewed: Apr. 16, 2006
We loved this one too - my husband, my 16-yr old exhange student, and I. And my 3- and 1-yr old even ate some too. Like other reviewers, I only used red tomatoes b/c that's all I had.
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Photo by Schwammrs

Roast Chicken Pita Pockets

Reviewed: Apr. 12, 2006
We really liked this. I did make just a few changes (mostly based on other reviews I read): I used less ketchup, mayo and chili sauce than indicated. I didn't measure -- just poured in some ketchup, a little more chili sauce, and even a little more mayo, until the mixture (onions, chicken and cheese was already in there) was the consistency I'd want in a sandwich. Also, I'm usually not a big fan of ketchup and mayo, especially mixed together, but I was pleasantly surprised by this. I did add a dash of nutmeg and maybe 1 tsp of dried parsley, so that maybe also helped it not taste like ketchup&mayo. Oh, and I added some chopped almonds, for a little crunchy texture. Like someone else mentioned, I didn't add the lettuce to the mixture, but rather added it to the sandwiches as I was assembling them. And lastly, I don't understand why the recipe only calls for ONE pita bread. Maybe others have huge pitas, but I've only ever seen 7" ones - we needed way more than one! (I think we used 5 total.)
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Judy's Strawberry Pretzel Salad

Reviewed: Apr. 16, 2006
Just brought this to an Easter dinner with 30 people at it. People really liked it even with all my mess-ups/shortcuts -- I figure it'll be even better if I make it correctly! Main problem: I totally didn't leave enough time to make this!!! I had a fan blowing on the pretzel crust to help cool it faster, didn't refridgerate to set the "white" layer at all, dumped fresh strawberries on the white layer, then poured the jello on top and stuck it in the FREEZER for about 15 minutes before we had to leave. Jello was still runny when we left but I planned to put it in the freezer at our destination too, so covered it with cling wrap -- but apparently not tightly enough because on the way there, most of the jello sloshed onto the floor of my car! Oops! And yet, people STILL gobbled it up! (Don't know if it would have been quite as popular with frozen strawberries instead of fresh since there was hardly any jello left to coat the strawberries...)
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Outrageous Chocolate Chip Cookies

Reviewed: Jun. 5, 2009
We really like this recipe. I usually grab a messy spoonful, about the size of a golf ball. I don't flatten it or anything. The cookies come out beautifully lumpy and the perfect thickness. Oh, and a little trick I learned to make them look more like the "pretty" bakery cookies: after you form them but before you put them in the oven, poke 2-4 more chocolate chips onto the tops of the cookies, to break up any "plain dough" areas.
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Vanilla Wafer Cookies

Reviewed: Aug. 13, 2007
I like this recipe a lot, but it's much sweeter than I expected. I might try using less sugar next time. Also, what does "21 servings" mean? Dropping "by the teaspoonsful" gave me 32 cookies. At first, I was using a 2-teaspoon scoop, which resulted in nice small cookies (2-inches in diameter). But I got sick of using the scoop, so started just eyeballing it. Those cookies ended up a little bigger, 2-1/2" diameters. So had I stuck with my 2-tsp scoop, it would have been even MORE cookies. But I'll probably make this one again...
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Photo by Schwammrs

Shrimp in Sherry Cream Sauce

Reviewed: Apr. 16, 2006
I liked this well enough--reminded me of something I'd have at Olive Garden or similar restaurant. My husband liked the sauce but not the shrimp. My 16-yr-old exchange student liked the shrimp but not the sauce. Go figure. So I compromised and gave it 3 stars...
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