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

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Sherry Knoebel Roberts

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Mom's Chicken Cacciatore

Reviewed: Jun. 18, 2012
GREAT! I have to say this, if you are changing more then two main ingredients, or techniques in a recipe, Just write your own recipe and post it and let us all review your recipe. I wants reviews on the recipe I see there in print, not huge modifications - its no longer "that recipe". There is a huge list of Chicken cacciatore recipes, get one closer to what you want to make. This was great as posted, thanks to the original poster.
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55 users found this review helpful

Dixie Pork Chops

Reviewed: Mar. 14, 2007
This was very good, my family really enjoyed it and it was very easy. You may have to alter time depending on the thickness of the pork chops. I did mine for 45 minutes for 3 chops @ 1" inch and it was very good and not dry at all. I have to say for having brown sugar in it - it is not super sweet, nice flavor when mixed with the juice from apples and pork. A keeper - Thanks!!
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40 users found this review helpful
Photo by Sherry Knoebel Roberts

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! UPDATE: I have made this for work, parties, family - everyone wants the receipe or asks me to make it again. This has to be the easiest receipe with the biggest results. You will not be upset.
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37 users found this review helpful
Photo by Sherry Knoebel Roberts

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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22 users found this review helpful

Taco Casserole

Reviewed: Aug. 5, 2012
Well when I first made this, I thought it was very good, and very quick. I tried to stay as close to the original recipe as possible. The only change was the crush chips, I did add them to each persons helping after cooking. I have some picky eaters. This was great and I have made it again and really you can adapt this based on what you have on hand, ex: Doritos for tortilla chips, Salsa for tomatoes etc, still great. My best comment is - this is a meal I love better as leftovers, I don't know if it is the flavors blending overnight , but super yummy the next day. Thanks!
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13 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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12 users found this review helpful
Photo by Sherry Knoebel Roberts

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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10 users found this review helpful

Foolproof Rib Roast

Reviewed: Dec. 27, 2008
Well before I begin I want to say that the roast was good, but way too stressful. FIRST - everyone says "Do not open the oven" under no circumstances, BUT no one says what will happen if you do. The reviews, the receipes, nobody says what dreadful thing will befall you should you open the oven. I have cooked rib roasts before and never had a problem. I saw all the rave reviews, I even checked out Paula Deans site (someone mentioned it was there as well and it was) and thought this will be easy. There were hundreds of positive reviews. I have a three year old oven it works perfect. I bought a 4.75lb roast and followed all instructions to a tee. My husband and I both worked on this... Prepared, cooked it for a hour, turned it off after a hour, we had a meat themometer in place and 1.5 hr into the 3 hour window of "no opening" our meat was at 140 degrees (internal) So now I am freaking out as I have no idea what another 1.5 hrs will do let alone heating it up and cooking it again. So we took a chance and opened it to make sure our placement of the themometer was good, we then saw it was, and we decide to give it another hour and then we took it out of the oven (yes we opened and took it out) and heated the oven up and placed it back in and cooked it another 20 minutes. It was fine, tastes like a rib roast should, it was medium on outside and med rare inside. I can't see me doing this again and stressing out about ruining a $40.00 piece of meat. I know the majority of
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10 users found this review helpful

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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9 users found this review helpful
Photo by Sherry Knoebel Roberts

Never Fail Meatloaf

Reviewed: Mar. 23, 2007
Very Good! I was surprised how well the stuffing worked. I will use this from now on for other meatloaf receipes. Very moist. The whole family enjoyed it.
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9 users 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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7 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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7 users found this review helpful
Photo by Sherry Knoebel Roberts

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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6 users found this review helpful

Super Smoked Fish Dip

Reviewed: Mar. 23, 2005
This receipe was super simple and I used smoked whiting! I also added some hot peppers and everyone really liked it. Great simple receipe
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6 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Oct. 5, 2013
I thought it was great. I did not have three loaf pans, so I used one bundt pan and one loaf pan! it was gone in no time between friends dropping by and work. This base was perfect, I truly thought it worked well. I am adding cranberries and nuts this time, but the base recipe was great. Thanks so much! love pumpkin!!!!! To the alteration people, create your own recipe so we can all try it and tweak the heck out of it.
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5 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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5 users found this review helpful

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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4 users found this review helpful
Photo by Sherry Knoebel Roberts

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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4 users found this review helpful
Photo by Sherry Knoebel Roberts

Barbecue Bacon Cheeseburger Meatloaf

Reviewed: Jul. 24, 2012
I thought it was good, my kids ate it, but my husband said it was alright, he thought the BBQ sauce made it sweet. I will definitely try it again. I will use a different BBQ sauce next time. Nice for a change from the regular old meatloaf.
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3 users 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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3 users found this review helpful

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