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

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Sherry Knoebel Roberts

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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

Black Bean and Salsa Soup

Reviewed: Mar. 24, 2007
This is a great and easy receipe. It is so nice to say it is homemade soup and it is so easy. Like others I puree half the beans and keep some whole. I also change the "heat" of the salsa depending on who I am making it for. I have added ham, corn, onions, garlic. Everytime I have made it, everyone loves it. I usually serve it with cheese Quesadilla's. This is a keeper
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3 users found this review helpful
Photo by Sherry Knoebel Roberts

Summer Squash Casserole with Nuts

Reviewed: Mar. 26, 2007
It was a hit, I mixed Zucchini and yellow squash and used Almonds because I had no pecans. It was a hit, everyone loved it and my son who never eats veggies, ate two large helpings. A keeper! Just a note, after boiling and draining the squash I was alittle worried when I mashed it with the butter. It became very wet or soggy, probably from the water in the squash, but it didn't change the outcome. It was a nice presentation as well.
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3 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

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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2 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

Anna's Amazing Easy Pleasy Meatballs over Buttered Noodles

Reviewed: Jul. 24, 2008
I give this a five because it was super easy, quick and my family loved it. I did as others did and tweaked it alittle based on what I had at home. I used cream of mushroom soup, beef broth and sour cream and it did in fact taste alot like my stroganoff. Everyone liked it and it was very quick - that is great!
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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

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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0 users found this review helpful
Photo by Sherry Knoebel Roberts

Crescent Cookies

Reviewed: Dec. 24, 2008
As eveyone mentions, I remember these from being a kid. They are my all time favorite. really don't know why I don't make them more often. I tried the powdered sugar and granular as suggested, they all turned out great. They don't last long.
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2 users found this review helpful

Rempel Family Meatloaf

Reviewed: Jan. 8, 2009
Very good, I did not have crackers and tried bread crumbs, it was fabulous. My husband loved it as well. Very nice, I need a new Meat Loaf receipe. Thanks!
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1 user 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

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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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
Photo by Sherry Knoebel Roberts

Banana Cranberry Muffins

Reviewed: May 23, 2009
Well I was alittle hesitant about this seeing that I was making the Cranberry sauce first then adding it to the muffin batter. I honestly thought it would be to watery. But I made cranberry sauce and put it in a strainer (not a collander) for about 5 minutes then added it to the batter. They were fabulous. They were so moist (not soggy) and they tasted was much better then just adding cranberries ( I have done that before and they were alright) this was much more flavorful. Love the receipe and it is a keeper.
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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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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

Yellow Squash Casserole

Reviewed: Oct. 5, 2006
Very Good! Nobody except me likes yellow squash in my family. This receipe was a welcome addition. Everybody loved it. They couldn't believe it was squash. I have also made it with zucchini and squash. Super simple and extremely tasty. Thanks!
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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

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