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

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Sherry Knoebel Roberts

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Four Cheese Macaroni

Reviewed: Mar. 10, 2007
Everyone loved it and it was the first time I made macaroni and cheese from scratch. I did take the advise of others and left out the eggs. I also used BBQ potatoe chips on top. It was a success and a keeper. Oh I also just mixed together a good blend of whatever cheeses I had on had, it didn't seem to change anything.
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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
Photo by Sherry Knoebel Roberts

Molasses Sugar Cookies

Reviewed: Dec. 23, 2008
These were great, I have been looking for something with this flavor for years. Someone made a Molasses Spice type cookie and gave them to our family as a gift a few years ago. They were so good. So glad I found this, so simple and a keeper.
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Flatlander Chili

Reviewed: Jan. 10, 2009
Another keeper. I made it just like it said and it was the BEST! My husband said "I hope this becomes out new chili receipe" It was that good. Thanks
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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

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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4 users found this review helpful

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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53 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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9 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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Slow Cooker Chicken Taco Soup

Reviewed: Jan. 10, 2009
This was so good!!! So easy - I can't believe how nice it turned out. The only thing I didn't do was the beer and that was because my husband drinks weird dark beers that really may change the taste. I used chicken broth instead. It was great I will use it again - maybe for company, it was that delicious! Thank you!
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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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9 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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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

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
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
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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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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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

Salisbury Steak

Reviewed: Apr. 18, 2009
I have to say even those these dig fall apart alittle, they were great. My kids loved them. They are so moist and tender as well, a far cry from a burger. To keep falling aprat to a min. I don't turn them a whole lot, the less I mess with them the better. I thought this was a cost effective receipe as well. Thanks
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2 users found this review helpful

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