SHERIKCMO Recipe Reviews (Pg. 1) - Allrecipes.com (1895105)

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Oven Fried Chicken III

Reviewed: Aug. 8, 2009
I loved the flavor from the mayo. I followed a suggestion and turned the pieces over halfway through cooking time, and that was very good advice. Next time, I'll thin down the mayo so that I can dip instead of "smear" it on by hand.
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17 users found this review helpful

Carrot and Raisin Salad II

Reviewed: Nov. 26, 2004
I forgot the lemon juice, and it was fabulous anyway. It was fast and easy and went very well with ham!
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11 users found this review helpful

Chess Pie IV

Reviewed: Mar. 5, 2009
Exactly what I expected, easy to make, and insanely yummy. I used "Butter Flaky Pie Crust" from this site under it, and the combination is perfect.
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4 users found this review helpful

Pineapple Angel Food Cake I

Reviewed: Jan. 25, 2014
The mix I had was two-part, an egg mixture and a flour mixture. We combined those two envelopes of stuff with a wisk, then combined gently but thoroughly with the pineapple. Unfortunately, it flopped completely. The flavor was good, but this was not "cake" at all, but rather a dense and wet layer with a slightly lighter pineapple layer on top. If we make this again, I will find a one-part angelfood mix instead!
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3 users found this review helpful

Easy, Eggless Strawberry Ice Cream

Reviewed: Jun. 27, 2012
VERY good. This tastes like Baskin-Robbins strawberry ice cream. It would be fabulous as an ice cream pie, with a layer of jam and a layer of fresh berries, etc.
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3 users found this review helpful

Coconut Cream Pie

Reviewed: May 30, 2010
Awesome! I use the Butter Flaky Pie Crust from this site, and it was incredible. I made the filling the night before, to intensify the coconut flavor through the custard, and that was a great idea. It held up perfectly through a meringue addition and baking, as well as sitting out in the warm spring air at a picnic. We will have this again! Added: I have used the same basic recipe without coconut to make vanilla or chocolate pudding, and they are fantastic!
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3 users found this review helpful

Red Velvet Cake IV

Reviewed: Aug. 11, 2010
I adore this recipe (I've made only the cake part and use a standard cream cheese frosting). I do mix it more like a traditional cake recipe: combine all dry stuff, combine all liquid, add these alternately to creamed sugar/butter/egg. That has given me consistently beautiful results several times. I do like the cake a little bit redder, so when that is wanted, I add more coloring.
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2 users found this review helpful

Ranch Dressing II

Reviewed: Oct. 30, 2008
I used this recipe to make a dip with blended cottage cheese and buttermilk, for nutritional purposes. It is delicious! I also added finely shredded sharp cheddar to dry up my dip texture and richen the taste, it is a great dip!
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2 users found this review helpful

To Die For Blueberry Muffins

Reviewed: Aug. 13, 2014
I didn't even make the topping, and these were delicious. In some of the batter, I used strawberries instead of blueberries, and my husband said they were worthy of placement in the Smithsonian.
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1 user found this review helpful

Butterscotch Pudding

Reviewed: Sep. 2, 2011
This is sweet and rich, just like butterscotch pudding should be! Even better with 2 or 3 tablespoons of butter added after cooking. I made it in the microwave, first heating the milk and adding to eggs/milk/salt that had been wisked together. Vanilla and butter went in after cooking. EDIT: It also makes a great cream pie! I put the filling into a baked "Butter Flaky Pie Crust" from this site. Fabulous.
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1 user found this review helpful

Beat and Bake Orange Cake

Reviewed: Feb. 11, 2011
A new favorite at our house!! I used orange juice concentrate in the frosting, instead of the juice and zest. It was VERY orange and fabulous!
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1 user found this review helpful

Easy Polenta with Tomato Sauce

Reviewed: Jan. 4, 2009
This is great. I needed a plain polenta to use with another recipe, so I omitted the spaghetti sauce. The flavor is wonderful, this will be my standard polenta from now on! I'll plan on making it a day ahead and refrigerating so I can cut firm slices in the future.
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1 user found this review helpful

Crisp Oatmeal Cookies

Reviewed: Dec. 10, 2005
I used butter for the shortening and "white chocolate" chips for the chips, and this was a lovely, albeit sweet, cookie. Very nice.
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1 user found this review helpful

Grandma Johnson's Scones

Reviewed: Feb. 24, 2004
I made these quickly as "drop" scones instead of rolling them out. They were fluffy and wonderful without the raisins, and I look forward to including them next time (or chocolate chips, craisins, nuts, etc.).
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1 user found this review helpful

Chess Pie

Reviewed: May 25, 2015
I used buttermilk in place of the evaporated, per another review's suggestion, but otherwise this went into the Butter Flaky Pie Crust from this website and was phenomenal. It wasn't as knock-down sweet as I expected, which was a good thing!
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0 users found this review helpful

Soft Sugar Cookies IV

Reviewed: Apr. 29, 2015
I used margarine in place of shortening and reduced the salt by half. Really nice cookies. I rolled into balls, and they did spread quite a lot for me. I might have mixed them longer than some bakers. Everyone was very happy.
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Pumpkin Bread Pudding

Reviewed: Nov. 12, 2014
Great base recipe, easily adapted to what's on hand or preferred. We used two cups of whole milk for the liquid, freshly cooked jack-o-lantern for the pumpkin, and 100% whole wheat for the bread. It tasted like the feeling of a warm, fuzzy blanket wrapped around us on a chilly night. Pure comfort.
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Pumpkin Bread Pudding

Reviewed: Nov. 8, 2014
Great base recipe, easily adapted to what's on hand or preferred. We used two cups of whole milk for the liquid, freshly cooked jack-o-lantern for the pumpkin, and 100% whole wheat for the bread. It tasted like the feeling of a warm, fuzzy blanket wrapped around us on a chilly night. Pure comfort.
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Apple Bread

Reviewed: Sep. 1, 2014
Baked as muffins, devoured immediately.
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Photo by SHERIKCMO

Mom-Mom's Jell Pie

Reviewed: Aug. 20, 2014
I posted a photo of the presentation I made, which was two nine-inch pies, using vanilla wafers lining the pie pans to create the crust. I didn't have time to make or buy ladyfingers. I wasn't sure what to do with the dry lemon jell-o and pineapple juice, so I boiled half a cup of water, wisked the lemon jell-o into it, and then added the pineapple juice and chilled it until the cream was ready to add it together. Pretty good!
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Displaying results 1-20 (of 42) reviews
 
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