Cheryl Recipe Reviews (Pg. 1) - Allrecipes.com (18985232)

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Firecracker Fried Chicken Drumsticks

Reviewed: Dec. 29, 2006
I did NOT make this recipe because I was unclear how much of the oil was for the marinade and how much was to be used for frying. Can anyone tell me?
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Baked Asparagus with Balsamic Butter Sauce

Reviewed: Jan. 30, 2007
This is just incredible. FANTASTIC flavor!
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Chicken Kabobs

Reviewed: Jun. 8, 2007
The best way to make grilled veggies just POP with flavor is to toss them in a good Italian dressing! I recommend expand your veggie horizons: add cherry tomatoes, zucchini, pineapple chunks (oh especially pineapple chinks), asparagus, sweet red onion... threaded on the kabob and grilled alongside your favorite flavored chicken. I do veggies all year long, even when I just have to toss them on a baking sheet in the oven.
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150 users found this review helpful

Awesome Honey Pecan Pork Chops

Reviewed: Oct. 14, 2007
I used extra thick boneless pork chops. I seasoned them well with salt, pepper, garlic powder and non-MSG tenderizer before I dredged them in flour. I melted 2 TBLS butter with some olive oil and sauteed a small chopped onion and 2 cloves of chopped garlic. I removed those then well browned the chops. After I got them going I put a lid on them to get a nice brown crust. I then removed the chops to a covered square casserole dish. I put the onions and garlic back in the browning pan, added 1/4C real maple syrup, 1/3C chicken broth (if I had a non-citrus juice, I would have used that) & a splash of soy sauce and scaped up all the chop drippings. When that boiled I poured it over the chops, then sprinkled them with half the chopped pecans. I cooked them covered in the oven @ 350 fo about 30-40 min. I basted the chops with the liquid about half way through. After that initial 30-40 min, I removed the lid, basted again, sprinkled the rest of the pecan on top then cooked for 15 min more. At that point I removed most of the liquid to a small sauce pan and cooked the chops another 15 min. I boiled the liquid until it reduced by half and served it with the chops at the table. My husband loved this dish. I think this would make a great & beautiful "company" dish. I think next time, instead of maple syrup, I may try a fruit syrup. It DID occur to me that this is very similar to the way I cook 'holiday' yams!
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43 users found this review helpful

Bailik (buy-lick)

Reviewed: Jan. 9, 2008
When I fry things like this, I ALWAYS use half olive oil and half butter. One brings down the temperature of the other which gives you more control... and great taste.
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19 users found this review helpful

Mushroom Pork Chops

Reviewed: Nov. 12, 2008
I've been making this for years as well. I sautee the onions until transparent then remove. I brown the chops after seasoning them well with salt, pepper, garlic powder and Accent. I then put the onions back on the chops in the skillet, mix equal parts mushroom soup with white wine (usually a whole can). I sprinkle in a little Kitchen Bouquet for color. No matter how thick the chops they come out fork tender and delicious. You can also use a drained can of mushrooms but lately I've finely chopped a firm apple, letting it 'marinate' in the wine while prepping the meat and onions. My family likes it seved over a bed of noodles because of the delicious gravy it makes. This is COMFORT FOOD!
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9 users found this review helpful

Beef and Roasted Red Pepper Sandwiches

Reviewed: Nov. 15, 2008
I simply use left over London Broil or roast beef that I simply slice it very thin. Actually I always prepare a BIGGER london broil or roast beef specifically for this next meal. I sautee fresh sweet peppers (red, green, orange, each, all...whatever I have on hand) and onion slices in butter, remove those, add the thin sliced beef and just a bit of au jus to simply warm the meat. Sometimes I use a baquette I've cut down into 6" portions, other times I buy individual rolls. I slice them open, careful not to slice all the way through, then I scoop out the excess bread (leaving a bread shell that opens like a clamshell). I spread a thin layer of horseradish, stuff it with the warmed beef, top that with the sauteed onions and pepper, then place a layer of cheese over the top. I've used, swiss, mozzarella, and pepper jack - we love them all. The sandwich then goes on a baking sheet and into a medium oven for the cheese to melt and the bread to crisp (keep an eye on it, it doesn't take long!), then serve with au jus. Buy the best au jus mix you can. To fancy it up substitute wine or brandy for SOME of the water.
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17 users found this review helpful

Savory Turkey Gravy

Reviewed: Nov. 24, 2008
I roast my turkey on a bed of large chunks of carrots, onion and celery, as well as the neck bone and all the giblets(innards) and a few cups of chicken broth. When the turkey is done and out of the pan, I strain the vegetables and remove the fat from the drippigs. Then I simply put some of the liguid in the food processor with a few vegetables, the 'meat' I've removed from the neck bone and the rest of the giblets, adding more vegetables and liquid as necessary to make a thick but pourable paste. When all the giblets have been processed, I transfer that to a pan and slowly whisk in the remaining liquid plus a touch of Kitchen Bouquet for a nice rich color and bring it to a boil. This is NOT for the faint of heart who can't stand to think of those giblets let alone touch them and it is quite a messy job as well. BUT this is absolutely, hands down the most perfect rich thick tasty turkey gravy you will ever wrap your lips around. There is no need to add flour or seasonings or ANYTHING: you have it all there ready to be used. My Grandfather, who was a master chef, made it this way. But, of course, he didn't have the convenience of a food processor: he did it all with amazing knife skills.
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5 users found this review helpful

Cranberry Sauce I

Reviewed: Nov. 25, 2008
Sounds good...but this is BETTER... and far easier 2 bags fresh cranberries 1-1/2 - 2 cups sugar 1/4 cup brandy Rinse cranberries, spread in single layer in a large jelly roll pan and sprinkle with completely with sugar. Seal pan tightly with aluminum foil and bake for 20 - 25 minutes at 350 degrees. Unseal carefully and pour cranberries into a glass bowl and mix thoroughly with brandy. Cover and refrigerate.
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2 users found this review helpful

Quick Savory Cranberry Glazed Pork Loin Roast

Reviewed: Oct. 18, 2009
I received this recipe in email this morning and made it for dinner tonight. We loved it. I did not have apple jelly so, as others did, I used apple sauce. I cut the apple sauce down to 3/4 cup and added 1/4 cup hot peach and apple chutney. To accomodate the heat of the chutney I cut the horseradish down by 1/4 tsp. In retrospect, I don't think that was necessary. I also used fresh minced garlic rather than the powder and jellied cranberry. I was thinking that my sisters brandied holiday cranberries would probably be even more delicious. I heated my oven to the temp the author recommended and cooked the roast about 10 min then reduced the temp down to 350 for the remainder of the time. I too used an instant read thermometer to get to 145-150 before I removed it to rest. We found the roast perfectly juicy and delicious. My original intent was to do an au gratin potato but being rather lazy I chose Uncle Bens Wild Rice. It was a perfect counterpoint to the sweetness of the meat. We also had baked asparagus with balsamic butter (another All Recipes fav) and winter squash filled and baked with a dab of butter, a small bit of brown sugar and apple sauce. I had more than half the cranberry sauce left over so I just popped in the freezer for next time... or perhaps for ribs... or chicken....
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Kay's Spaghetti and Lasagna Sauce

Reviewed: Jan. 19, 2010
My family has been making sauce like this for over a hundred years... sugar isn't exactly a great big secret. We also add just one carrot finely grated... and never, ever add oregano (too bitter)... sweet basil is IT for us, baby, but we do add parsley.. After we've browned the ground meat, pork neck bones, sausage, onion and garlic we then 'brown' one can of tomato paste before we add it to the gravy followed by a can of red wine (or water). As far as bell peppers...eh, we never use them in gravy.
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30 users found this review helpful

Slow Cooker Sweet and Tangy Chicken

Reviewed: Feb. 27, 2010
This was in my inbox today so I decided to give it a shot ... with my few changes based on all the other reviews. I used 4 frozen boneless chicken breasts that I seasoned with salt, pepper, garlic powder, onion powder and Accent. I mixed a bottle of Kraft Honey Roasted Garlic BBQ sauce, one onion quartered, 3 slices of fresh ginger julienned, 1/8 tsp cayenne pepper, a pinch of red pepper flakes a tsp of dijon and half the juice of a can of pineapple. I dipped the chicken in this sauce before I poppped into the crock, then poured the remaining sauce over it. I started it on high for about half an hour then reduced to low. I cooked it for about 5 hours total. In the last 30-45 min I added about half the can of pineapple, and nice sized chunks of half each red, green and yellow peppers. I mixed the remaining half can of pineapple juice with 1/2 tbls of cornstarch and added that when I added the vegetables. I served it over rice. My husband and 21 yr old son rated it "have again". My 28 yr old son thought it was ok: didn't love it, didn't hate it ... but had seconds. It had a nice layersof flavorl with a final note of heat. The sauce could have been a tad bit thicker but I was overly cautious with only half can of juice. I was thinking this would be great with orange juice concentrate rather than pineapple juice, (omitting the fruit then too).
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10 users found this review helpful

Crispy Oven-Roasted Rosemary Chicken with Sausage and Potatoes

Reviewed: Apr. 18, 2010
This recipe actually combines 2 recipes that my Italian mother made regularly: rosemary chicken with roasted potatoes and sausage and peppers ... it seems to work! I never EVER cook sausages in oil. I pierce them with a fork (you must pierce or, like a baked potato, they will explode!), add a bit of water to the pan with the sausages then cover and cook for about 5 min. or so. (You do this so the insides get a head start on cooking and you don't have to over-fry them.) Then I drain the water and continue to cook (fry) uncovered until they are browned and well cooked. This should solve the problem of too 'greasy'. As we are spice lovers we did indeed add garlic, onions that we caramelized and sweet peppers.
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39 users found this review helpful

Elegant Lemon Pork Chop Bake

Reviewed: Jun. 15, 2010
My husband has been making a simpler version of this fast and easy dinner since before we were married... 31 years ago! He's always called it Pork Chops Atlanta.
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Best City Chicken

Reviewed: Nov. 6, 2010
Thanks for bringing back this wonderful memory for a proud daughter of Cleveland. I always assumed the veal and pork were a bridge between my 2 ethnic heritages: Italian and Germanic! Oh, but that veal was still as affordable.
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3 users found this review helpful

Pork Medallions

Reviewed: Oct. 20, 2011
Yum - although I have to laugh because I've been making this for years - I saute onions and mushrooms in butter, remove them from the pan then brown my seasoned pork chops in the butter glaze left in the pan and then scoop the mushrooms and onions back onto the chops. Then - and yes you will all spit your coffee - mix one can cream of mushroom soup, and fill/clean out the can with white wine and a splash of Kitchen Bouquet together, pour over the chops, cover and simmer for about an hour. The chops are delicious and the wine makes them fork tender. My husband and 3 sons devour them over noodles. All of my sons are now out and on their own and this is a quick, delicious, no fuss taste of home they can make after a busy day at work. When my oldest was in law school he adapted it for his Crock Pot so it was ready when he came home. Yep, cream of mushroom soup - scoff away.
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62 users found this review helpful

Beer Butt Rosemary Chicken

Reviewed: Nov. 19, 2011
There is NEVER enough of this roasted chicken - I always do 2 at once - just for the valuable leftovers! Yum! Sometimes I do a sweet/hot rub. I don't usually make a sauce/gravy or the roasted vegetable - actually I never thought of it - but it's on my radar now.
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9 users found this review helpful

Springtime Spaghetti

Reviewed: Apr. 2, 2013
I've been making this for years. The only difference is my recipe calls for the addition of julienned red peppers added with the zucchini ... and I make it with a pound of angel hair/capellini ... or more. And yes, the carrots are sauteed/softened before the addition of the peppers & zucchini.
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1 user found this review helpful

Italian Sausage Soup with Tortellini

Reviewed: Aug. 29, 2013
Very nice. My only note is that I NEVER, ever, ever cook rice, noodles or pasta in any soup I make. I cook them separately, then after I drain them, I add a little of the broth to the rice, noodles or pasta in their pan (to keep them from sticking) and then I serve them separately. I do the same with spaghetti sauce. The starches change the broths and make them impossible to store leftovers because they will continue to absorb the liquid. Also, it gives the diners more of choice. I actually learned this lesson with stew: I made a pot for dinner and a 2nd for the freezer. When I went to defrost it all I had left was meat - it had absorbed ALL the broth!
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2 users found this review helpful

Sweet, Sticky and Spicy Chicken

Reviewed: Apr. 27, 2014
Tried this tonight, husb & body builder son LOVED it! I used ingredients as written but w/the suggestion to dredge chicken in flour. I cubed the breasts & tossed in a flour & cornstarch combo. Yep, a gummy mess, so I separated the pieces onto 2 plates, sifted a bit more flour over top & let it rest while I finished prep. I sauteed red pepper & onion & set it aside. I doubled the sauce & warmed it over a low flame. I don't think it was the hot sauce, but the fresh ginger that gave it a dragon's bite. Next time I'll cut down on the ginger. I toasted sesame seeds & set them aside, then used the pan to get = parts olive oil & butter shimmering hot & put 1/2 the chicken in the pan. I did NOT throw it in but placed it so there was space around each piece. I cooked it over med high, not disturbing it until the bottom was brown & firm before turning it over. I did not begin to 'stir-fry' until all sides were crisp & the chicken mostly cooked. I repeated with the rest of the chicken after adding more olive oil & butter. Combined the chicken & added about 1/3 of the sauce, cooked & stirred until it was 'sticky'. Added another 1/3 of the sauce, cooked & stirred, then I added the vegetables, the final 1/3 of the sauce & let it cook down just a bit. I sprinkled w/ sesame seeds & green onion, served over plain rice. Next time I'll stir in fresh pineapple at the end & use less soy & some juice. My son used sauce left in pan to cook MORE chicken w/ LandoLakes saute cubes + olive oil-YUM too!
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