Sherea Recipe Reviews (Pg. 1) - Allrecipes.com (1903813)

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Pecan Muffins

Reviewed: Aug. 6, 2011
The recipe as written is very dry. I had a feeling they would turn out very dry and crumbly once I mixed the batter and was correct. It needs milk. I will try it again as the flavor was very good and they are healthy muffin.
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1 user found this review helpful

Hash Brown Omelet

Reviewed: May 2, 2009
I've been making this recipe for 30 plus years but with a couple of variations. I have used both sausage and bacon with great results. I have made this several times for the office and I put it all in a 9X13 pan and bake it. I was the office cook! I would usually make two pans, one with jalapeños and one with out. I fry the bacon or sausage and put the hash browns in the bottom of the pan without browning. I beat up 12-14 eggs, 2 T of milk and salt and pepper to taste. I add the crumbled bacon and cheese to the eggs to coat them well and pour over the hash browns. I cover the pan with foil and bake in a 375 oven for 30 minutes, remove the foil and cook for an additional 30 minutes or until an inserted knife comes out clean. This dish is great for breakfast, lunch or dinner and the leftovers are even better!
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13 users found this review helpful

Party Mimosa

Reviewed: Oct. 7, 2007
I made this for a brunch and everyone loved it. I used apricot nectar since I couldn't find apricot-mango, but followed the rest of the recipe. I like this recipe better than the traditional orange juice-champagne combination. I has more flavor. I used a cheap bottle of champagne ($5.99 a bottle) but no one noticed. I put a couple of fresh raspberries in the bottom of the glasses before adding the juice and champagne. It looked beautiful!
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143 users found this review helpful

Asparagus Wrapped in Crisp Prosciutto

Reviewed: Sep. 30, 2007
I made this last weekend per my son's request for a dinner party. It was well received by all. I added some garlic powder to the olive oil that I brushed on the asparagus. It turned out great!
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2 users found this review helpful

Renaissance Stuffed Mushrooms

Reviewed: Sep. 30, 2007
These were a hit! I made them for a dinner party and everyone loved them. It was a nice change from a seafood stuffing.
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1 user found this review helpful

Buttermilk Wheat Rolls

Reviewed: Sep. 30, 2007
I didn't care for the flavor of these rolls. They were soft and fluffy, but had a weird taste. I won't be making these again.
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1 user found this review helpful

Blueberry Breakfast Sauce

Reviewed: Sep. 8, 2007
This recipe is very easy to put together and the taste is fabulous!
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0 users found this review helpful

Steakhouse Black Bread

Reviewed: Aug. 25, 2007
Pretty good. Not the best rye bread I've ever baked, but still good. I did mix mine in my Kitchenaid. I didn't have the problem of a sticky dough like some others did and I didn’t add any extra flour. I let it rise, shaped it and put in the refrigerator so I could bake it in the morning. I did give it an egg wash and a sprinkling of oatmeal before I baked it. It came out looking beautiful. The flavor is more of a wheat/rye combination and a dense loaf. Great toasted and would be great used in a tuna melt. It's not a loaf that I would use for Reuben’s.
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13 users found this review helpful

Apple Pie Coffee Cake

Reviewed: Jul. 15, 2007
This turned out great! I used a yellow cake mix and peach pie filling. I love that it is a low fat recipe. I used Egg-Beaters in place of the 3 eggs to cut the fat down even more.
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7 users found this review helpful

Raspberry Vinaigrette Dressing

Reviewed: Jan. 19, 2007
This dressing is awesome! I served it this last week at a dinner party and everyone loved it. I put it on a pear and walnut salad with dried cranberries and feta cheese. I substituted olive oil and left out the oregano. Several of my guests left with the recipe!
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2 users found this review helpful

Cottage Cheese Bread I

Reviewed: Nov. 26, 2006
There is too much yeast in this recipe. I made this with KitchenAid and baked it in a 9X5 bread pan. It went over the sides and the loaf isn't very pleasing to the eye. I even cut back on the yeast per other reviews and it still didn't work. I was disappointed.
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0 users found this review helpful

Oat-N-Honey Bread

Reviewed: Nov. 19, 2006
I made this weekend without using the bread machine. I used my kitchen aid instead. The loaf turned out beautiful. I let it rise in a bowl and shaped it after it had risen for at least an hour. The next time I make this I will sprinkle oatmeal on the top to give it a little extra eye appeal. The crust was very soft and the loaf was tasty, especially toasted.
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28 users found this review helpful

San Francisco Sourdough Bread

Reviewed: Nov. 12, 2006
I’ve made this bread with the bread machine (on the dough cycle) and as written. It came out great as written, but it didn’t work in the bread machine. As written it is very good. I don’t know why it doesn’t work in the bread machine, but it came out beautiful using my kitchen aid mixer. I kneaded it for about 10 minutes with the machine. I didn’t top it with the onions as I wanted just a plain loaf.
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1 user found this review helpful

Crispy French Toast

Reviewed: Nov. 12, 2006
This was a nice change to plain old French toast. I like the fact that this was a low fat recipe, but it didn’t taste like it. I topped the French toast with the blueberry sauce from the blueberry French toast recipe and it was absolutely decadent. I did add some cinnamon and salt to the batter and would probably add a little vanilla next time. This recipe could be modified to feed a large or small crowd very easily. Great for brunch.
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3 users found this review helpful

Frogmore Stew

Reviewed: Nov. 4, 2006
This recipe is awesome! I first encountered this at a restaurant in northern Colorado several years ago and have been searching for the recipe ever since. I have made this stew for parties several times and everyone loves it. The modifications that I made to the recipe are as follows: 1 can of beer, 1 lemon quartered, lots of red pepper flakes and crab legs. I always serve this on newspaper and no utensils or plates are allowed, fingers only. A roll of paper towels is set on the table to use as napkins and it is served with several condiments, cocktail sauce, barbeque sauce and melted butter. It’s a lot of fun!
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222 users found this review helpful

Bourbon Whiskey BBQ Sauce

Reviewed: Sep. 19, 2006
Before I made this recipe I had never tried any barbeque sauce with bourbon. Not even a store bought one. They never really appealed to me. I'm glad I finally gave it a try. It's fabulous! I adjusted the recipe to 1 cup of sauce to test it first and I loved it. I didn't use the tomato paste because it only needed 1 T. and I didn't want to open a can for that small of an amount. I just used additional ketchup. I also substituted red wine vinegar for the cider; it gives the sauce a little more depth. My parents are visiting this weekend and I am serving BBQ ribs for dinner and using this sauce with the adjustments. Give this recipe a try; you’ll be glad you did
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2 users found this review helpful

Pierced Fuzzy Navel

Reviewed: Apr. 22, 2006
Wonderful! It wasn't too sweet and made a beautiful drink. I topped mine off with a cherry. This would be good for a brunch.
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16 users found this review helpful

Egg and Sausage Casserole

Reviewed: Mar. 11, 2006
I made this today with a few modifications. First I pre-baked the crust 8 minutes as others had suggested. I used only the cheddar cheese and not quite two cups. I think it would have been way too much cheese with both. I added fresh ground pepper to the eggs and excluded the oregano. On half I added some diced jalapeños. Since some thought it was somewhat bland, I made sausage gravy and topped individual servings. Next time I would add more eggs, probably 10. All in all, it was pretty good.
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1 user found this review helpful

Bill's Fried Bacon

Reviewed: Feb. 27, 2006
Great idea! Great way to change up bacon once in a while. Next time I will try it with onion powder in place of the garlic or Old Bay.
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1 user found this review helpful

Double Chili Cheese Dip

Reviewed: Feb. 12, 2005
This recipe was given the highest rating out of the five appetizers I served recently for a jewelry party. I used turkey chili w/no beans and light cream cheese to reduce the fat. I put all the ingredients in the food processor rather than layering, as the chili can be quite chunky and pulsed it a few times until it was blended. When prepared this way you can choose the amount that you want to serve and can be made ahead and refrigerated. I did not drain the chili's without any adverse affects and used the entire can. It was great!
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6 users found this review helpful

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