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    Sheri Lou

    New Mexico

    Chef #608544

    New Mexico

    Joined: Oct 08, 2007

    48 reviews by Sheri Lou

    1 - 10 of 48 sorted by Date | Rating | Helpful

    Reviewed Mom's Beef Burgundy Stew
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      |  By Halcyon Eve

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    "ABSOLUTELY DELICIOUS!!! This is my favorite beef stew now. I used Carlo Rossi Burgundy Wine (exactly one cup and I had to use a box of Swanson's Reduced Sodium Beef Broth (because I couldn't fine beef consomme anywhere. The aroma of this stew, as it simmered, was heavenly! I felt like I was in a French cafe. I served it with a rustic multi-..."

    Dec 6, 2010 on Food.com

    Recipe #265028

    Reviewed Cantaloupe Preserves
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      |  By aktanabe

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    "Delicious! This recipe has the perfect blend of spices and fruit. I used less sugar, because my cantaloupes from the local farmer's market were very sweet and a bit over-ripe. I just tasted as I went, in order to get the right sweetness. That was the only ingredient that I had to change, otherwise it was perfect! I left the melons in good-siz..."

    Sep 6, 2010 on Food.com

    Recipe #324922

    Reviewed Over-Stuffed Zucchini
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      |  By GotBoxer?

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    "This is exactly the type of recipe I was looking for! I didn't have the two meats, so I just used a bit of bacon instead and it was really delicious. Thank you for posting this recipe."

    Jun 20, 2010 on Food.com

    Recipe #315275

    Reviewed Lemon Bars
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      |  (2 people found this helpful) |  By gardenz

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    "Luscious and lemony! I tasted the batter, before baking, by microwaving a very small amount in a cup (I don't eat raw eggs. It was lemony enough for me, but if you decide to add more lemon juice, you need to add more flour. I poured the lemony batter directly onto the pipping- hot crust and then covered the pan with vented foil in order to p..."

    May 16, 2010 on Food.com

    Recipe #32105

    Reviewed Fabulous Beef Stew
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      |  (1 person found this helpful) |  By ratherbeswimmin'

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    "This is far too tomatoey and bland for our tastes. The one packet of Lipton Onion Soup Mix didn't give it near enough flavor. I'm really surprised this recipe has so many fans. It was more palatable the second day according to my husband."

    May 13, 2010 on Food.com

    Recipe #25806

    Reviewed Chicken With Tomato Cognac-Wine Sauce and Mushrooms
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      |  By Kittencalskitchen

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    "I enjoyed this. I purchased a miniature bottle if cognac in order to try this recipe. I used skinless chicken breast that I pounded flat (between sheets of plastic wrap and cut into chunks. I was amazed at how delicious the leftovers were the next day."

    May 13, 2010 on Food.com

    Recipe #171451

    Reviewed Puffy Tacos Texas Style
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      |  By pinky kookie

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    "This is a good masa to water ratio. I use 1/2 teaspoon of salt instead of the fajita seasoning. I use peanut oil because it has a higher smoke point than other oils. There's a pretty good instructional video for frying puffy tacos on YouTube (search "puffy tacos" on YouTube. Use the bottom of a pan and your body weight to flatten the tortill..."

    May 2, 2010 on Food.com

    Recipe #418137

    Reviewed Deep Dark Chocolate Cake
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      |  By Lennie

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    "Best homemade chocolate cake I've ever made... and I've made a lot! So fluffy and moist, you won't believe it! Thank you Lennie!!"

    Apr 24, 2010 on Food.com

    Recipe #12488

    Reviewed Kung Pao Chicken II (Copycat
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      |  By marisk

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    "Better than PF Changs! My husband requests this dish at least once a week. It was too salty the first time I made it. I now simply roll the chicken with corn starch and fry it in the peanut oil, omitting the salt and egg white. I use Kikkoman Less Sodium Soy Sauce. Delicious!! Thank you marisk!"

    Apr 24, 2010 on Food.com

    Recipe #202420

    Reviewed White Texas Sheet Cake
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      |  By ratherbeswimmin'

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    "I wish that I had put two teaspoons of almond extract in the cake batter. I was worried, because some one had mentioned that the almond flavor was too strong, but it wasn't overly strong at all. I used McCormick Pure Almond Extract... maybe they used a different brand. I added a teaspoon of vanilla extract to the frosting as well as 1/4 tsp. of..."

    Apr 9, 2010 on Food.com

    Recipe #27899

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