Sherry Recipe Reviews (Pg. 1) - Allrecipes.com (1957236)

Big Soft Ginger Cookies

Reviewed: Dec. 22, 2011

This is one of those recipes, the title says it all. These are SOFT ginger cookies, too soft for me, it is like your still eating dough and that was at 8 minutes and even 10 minutes. Just too soft , but on another note, the spice in it is perfect for my liking so I will try to figure out how to get these crunchy without over baking. I did refrigerate the dough and the dough was fine to work with. I would not flatten these too much unless you make them BIG and thick, they are like round bendy disks when flattened because they are SOFT. I have no idea how people store these unless you put them between parchment paper as they are so soft they tend to stick to one another. I did everything like the recipe said and they taste GREAT, just way to soft for my liking, also who ever's picture is shown, did something I am not aware of because they do not turn out like that picture at all. I need to find that persons reviews as those cookies look awesome.

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2 users found this review helpful

Hot Pepper Sauce - A Trinidadian Staple

Reviewed: Aug. 17, 2011

Wow, I feel just like the other reviewers, great taste/flavor to go with the heat. My husband likes the hot sauce in the family and I usually stay away, as most are just fire in your mouth. I made this and it was accepted by everyone. I did not use Habaneros, I have a garden and tons of hot peppers ( 5 or 6 kinds) and was running out of things to do with them - this was fantastic. I really think the Mango and green onion does something for these hot peppers, we have had it on chicken, fried pork chops, with chips, I made a curry meal and we ate it with that. My husband took it to work for others to try, it is gone and I am ready to go and pick some more peppers. You will not be unhappy. Thanks for a great receipe. NOTE: I tried to make this and process it in a pressure cooker like I do other things, it did not taste the same, it was not bad when we opened the jars, but it seemed to be fermenting - tiny bubble inside, not sure why, or what was reacting with what - but it altered the taste, much better fresh - will try freezing some next time I make a batch and see how that does. WE REALLY LIKE THIS SAUCE.

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3 users found this review helpful

Simple Salisbury Steak

Reviewed: Jul. 23, 2011

I will give this a four, I have made it twice, first time they fell apart in the frying pan - This time they were perfect. It was easy and I did fry them in a pan first on the second time and transfer them to a dish to cook in the oven. I used everything on the Ingredient list except browning sauce (DIDN'T HAVE) and I thought they were great. I poured the mushroom mixture on top, covered with aluminum foil, I know from other dishes this helps make them moister. They were good. I like this for a ground beef variation - it is so hard to find different things to make with ground beef. Thank you for a great/easy receipe.

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1 user found this review helpful

Eggplant Parmesan II

Reviewed: Jun. 25, 2011

Very good. I love this reciepe. I must say though all the talk about bitter eggplant makes me wonder!! While I know most people can't grow their own, the truth be told from what I have read - Eggplant is bitter because they allow it to stay on the vine so long and get huge creating more seeds thus the bitterness. In every gardening mag I read it says to pick and/ or buy your eggplant smaller. This will help alot with the bitterness. I do have a garden and I have never had bitter eggplant - thus I never have to salt or soak it. If you buy it in the store, try to get the smaller ones, avoid the larger one. This may help alot with bitterness, or as someone else suggested try another kind. I grow Ichabon and Black Beauty - the Ichabon is my favorite. But back to the receipe - just fabulous, Every time I make this everyone even my kids love it. The baking also makes it easier to freeze the eggplant for another time. This is a keeper. I did bake the eggplant for 10 minutes per side - and figured it was going in the oven for another 35 - it would be fine. If you have leftovers, it is always better the next day. Thanks for the receipe.

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6 users found this review helpful

Homemade Refrigerator Pickles

Reviewed: May 26, 2011

I give this 5 stars, but would give more. This is great for a first timer - and that is what I was. I used the cucumbers from my garden and I did process mine. They were fantastic. I did let them sit for 2 hours and it did make more juice, but I also doubled the vinegar,sugar and spices to make sure I had enough to process them in the canner. I think you could use any type of onion or pepper I used Banana peppers, cubanelles and some red cherry bomb peppers - because my garden has an abundance. We have already eaten one whole container. Super happy with outcome.

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1 user found this review helpful

Dilly Cucumber Salad

Reviewed: Mar. 28, 2011

This is one of those receipes you just keep forever. I have been using it for over a year and I love it when cucumbers are in season in my garden. It is so quick. I sometimes make the sauce in the AM and it is ready by dinner - no need to wait 24 hours. In addition to fresh dill, I have also added caraway or fennel seeds to the mix. It is one of my favorites for the summertime.

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1 user found this review helpful

Key Lime Pie VII

Reviewed: Dec. 31, 2010

Live in Florida and have had alot of Key Lime pies. I thought this receipe was fantastic. If you have truly never had a Fresh Key Lime Pie, it may be hard to judge whether this tastes like it should. The taste is right on. I thought it was very creamy and tart in all the right ways, everyone loved it and said it was as good as local restaurants versions. I would not change a thing - I debated between this and the one with Egg yolks and chose this based on reviews, I am so happy. A Keeper!

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17 users found this review helpful

Scottish Shortbread IV

Reviewed: Dec. 22, 2010

Every year at the holidays I go and get the large box of Walkers Shortbread, sometimes two. I have been searching for a receipe that would duplicate that taste. This is the receipe. Even my daughter who is 5 said "these taste like those cookies you buy and hide from us" They were great , I made them just as the receipe states, and then I wrapped them in a piece of Saran Wrap in a long block style and put in frig for a hour, then cut them no problem and baked for 21 minutes. Very good thank you!

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14 users found this review helpful

Fried Okra

Reviewed: Sep. 3, 2010

I have Okra in the garden and it grows so quick we are always trying to prepare it differently. I liked this as I was able to do it without the deep fryer. It was so delicious. We enjoyed it so much we made it two days later again. I serve it with a horseradish sauce. This is great with fresh Okra never slimy, it is so crispy and crunchy - THANKS for tip on mixing flour with corn meal, this is a keeper.

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10 users found this review helpful

No Frying Eggplant Parmesan

Reviewed: Sep. 3, 2010

Fantastic, I picked fresh eggplant from my garden and they were small Ichaban, so for me to make a small brownie size pan it took about 4. This was great - my husband & I loved it. What was even better, we had leftovers and both had it for lunch the next day and we agreed it was even better the second day. I can wait for more to be ready to pick so I can make this again.

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6 users found this review helpful

Flourless Peanut Butter Cookies

Reviewed: Aug. 5, 2010

Well I hate to review things negatively - but my kids did not like them, I did not like them. They weren't horrible, they just didn't seem like a cookie. If you are watching your weight (atkins type diet) or your wheat or flour intake, this will do the trick for a sweet tooth - but I want the flour. These could pass for the same thing whether you ate the batter cold or cooked it. They were way to sweet and I put less sugar in to begin with - I actually threw the remaing batter out as half way through no body liked them. They also have to cool alot before you move them or they just fall apart - Did I do something wrong - I doubt it, its three ingredients - I used Peter Pan peanut butter , nothing funky - just wanted my thing I guess.

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2 users found this review helpful

Summer Vegetable Ratatouille

Reviewed: Jul. 26, 2010

Fantastic! This is a great vegetable dish, understand if you or members of the family are not vegetable lovers, you will not be as excited. I used fresh veggies from my garden and did exactly what the receipe called for, except I had to use some can tomatoes as I only had a few fresh on hand. My husband and I loved it, will make again. As another reviewer mention, alittle time consuming on the cutting end, but worth it. Also I sauteed all the veggies separate as called for and they still had a nice texture when eating, I hate it when they all turn to mush, it is like eating a soup. I think that is a important step, and could drastically change the texture if you cook everything in one pot in one step, they all cook at different speeds. Thanks!

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Okra and Tomatoes

Reviewed: Jul. 24, 2010

I hate Okra, that has always been the way with me. Hate it! Then I started a garden and someone gave me some orgaic Okra seeds. I planted them - I don't know why but I did and they came up beautifully. Well this receipe changed my mind on Okra. My husband and I loved it. I cut them fresh from the garden and did the receipe pretty much just as it is written , except for adding some creole spice and jalepenos for heat. It was fantastic, I can't wait to make it again. I am so happy for two reasons, one this great receipe and two - I didn't waste space in my garden planting this Okra, now what to do with the eggplants!!

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4 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Apr. 4, 2010

This was fantastic. Easy and I really appreciated all the tidbits from others. I did have a ham so I boiled it and used the stock from the ham for my base instead of water and chicken brother or granuals. Since I was preapring this early in the day, I put the potatoes in last so they wouldn't turn to mush. The whole thing was easy and I garnished it with Sharp White Chedder and some scallions and used Rosemary from the Garden in the soup - Everyone loved it, none left. Thanks for a great new receipe for my left over ham!

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Easy Mexican Casserole

Reviewed: Mar. 15, 2010

Sorry this was a no go, my kids love mexican anything and they were not impressed. It wasn't horrible, just didn't hold together well, it was more of a mess to dish out. I used chips as the receipe calls for, not tortilla's as I believe is shown in the photo. The chips just didn't do anything to hold this together.

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1 user found this review helpful

Peanut Butter Noodles

Reviewed: Mar. 15, 2010

I really liked this and my husband liked it as well. The kids - not so much! I am going to try again with real ginger and the Udon noodles. I can see where you can tweek this with chicken or shrimp or added veggies if you wanted. Great receipe and a great change of pace.

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1 user found this review helpful

Chicken Parmigiana

Reviewed: Mar. 15, 2010

I thought this turned out good, not fantastic, but good. I did take advice of others and made the chicken the way I make breaded pork chops. Flour, Eggs and then breading. I fry them on top of the stove until they are browned and then bake them in a pan with foil on top. Everyone always comments on how juicy and tender the meat is. This was good, I will just have to tweek the sauce and cheese mixture to make it more to my liking. My husband loved it, the kids were so so. So that is why the 4 star. Thanks

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Mini Cheesecakes

Reviewed: Feb. 15, 2010

These were super easy and great. I thinked I worried about it too much when making it. I did use Chocolate Graham crackers and crushed them in a processor as crust. I took half the cheescakes and swirled some melted Semi-Sweet morsels into them. Just straight chocolate melted in a microwave, I put a dollop on each and used a toothpick to swirl it in. I also probably could have put more into each cupcake liner, but this was my first time and I was playing it safe. I was very happy - made for Valentines and everyone loved it. I honestly do not know how you could go wrong. Also I make New york style cheesecake all the time, it takes 5 bricks of cream cheese and everyone is right you need to let the cream cheese get to room temp, but I have many times microwaved my cream cheese with no adverse effects. I am not saying cook it, but put it on a low setting and keep checking it - once it is getting smooth - I take it out and it always works fine, this is just good for those times when you forget to take it out early and are in a time crunch. I microwaved these because it was a last minute thing. Everyone else is right the skis the limit with what you can use as topping, I did a dollop of choclate, cherries and plain. I will start making these more oftern - so easy and quick.

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4 users found this review helpful

Frank's® Red Hot® Buffalo Chicken Dip

Reviewed: Jan. 3, 2010

I used to be asked to bring Spinach Dip to all get togethers - it got so old - this is my new dip. I have made it probably 10 times since finding it and have baked it, microwaved it, and used a crock pot. The dip is always gone. Everyone loves it. I personally like the crock pot for get togethers as it can stay warm. I have used canned chicken, boiled chicken and baked chicken. Finally decided the chicken needs to be soft and shredded. Canned seemed better every time, it blended better. But canned was more exspensive. So I cook the chicken breast in the crock pot all day the day before and it usually shredds and is softer, not mushy. It works better and gives the same texture as canned chicken. You can use can, but it costs alot more for all that chicken (especially when you are making a big batch for parties). You can not go wrong, this is so good.

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3 users found this review helpful

Amish Breakfast Casserole

Reviewed: Jan. 3, 2010

I think this was very good. I made changes based on others reviews, so I only gave it 4 stars. Like others I added extra eggs, if not I can't imagine how thick it would be. I used real potatos (about 5 small to med) and peeled and grated them, used bacon and used a dozen eggs, was a big hit. It filled a 9 x 13 pan. I also made it the day before and took it out about a hour before cooking in the AM (saved alot of time). I am sure this is good with less eggs - how can you go wrong with all that cheese and bacon, but I wanted it to feed 6 of us. We had two pieces left, using a dozen eggs.

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1 user found this review helpful