Sarah Recipe Reviews (Pg. 1) - Allrecipes.com (10551916)

Crab Crusted Grouper

Reviewed: Feb. 7, 2012

This was pretty good. I didn't have grouper, so I used mahi-mahi. Next time I'll look for grouper or use a thin fish so I can enjoy the topping even more! I added S&P to the topping as well as a bit on each side of the fish. I added some shredded cheddar along with all the rest of the ingredients and 10oz of fresh crab from the seafood counter (instead of canned). Also, my green onions were quite long, so I just used one. Next time I think I'll add a few shakes of cayenne for a little kick. Thank you for the recipe!

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Cottage Cheese, Avocado, and Black Bean Salsa

Reviewed: Feb. 3, 2012

Yum! I cut the amounts back based on what I had available, left out the beans, used homemade salsa and a little salt and pepper to taste. I had some mexi-corn leftover and that worked great in place of the cob of corn. I think this recipe has a lot of wiggle room and it's very tasty!

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Pretty in Pink Sangria

Reviewed: Jan. 17, 2012

Yum! I halved the recipe and since I had the small cans of pineapple juice, I just used one 6oz can instead of the one cup called for. And since I didn't have ginger ale, I used one small can of Sprite, and finally, added a couple splashes of vodka. So good! I'm not a pineapple juice fan, but this amount was subtle and added a nice touch. I've made many sangrias and if I'm not making it for company, I just leave out the fruit. My punch was more yellow than pink, so next time, I might use pink lemonade. Thanks for such a good, easy recipe!

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Chicken Taquitos

Reviewed: Jan. 12, 2012

I've made this recipe several times, each a little different. I rate this a 4 instead of a 5 because the filling really needs seasoning. I rarely have green salsa on hand, so now, I instead add red salsa (usually homemade) until the chicken/cheese mix is just moist enough. I'll also use Bob's taco seasoning from this site to flavor it up. I broil these at 400 degrees for about 10 minutes, flipping about halfway through. I warm up the corn tortillas before filling and securing with a toothpick. These partially come apart every time, regardless of white or yellow corn tortilla used, but they're still yummy.

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Janet's Rich Banana Bread

Reviewed: Jan. 8, 2012

This came out quite good. I made the mistake of putting this into a 8x4 loaf pan and it spilled out all over the oven! Talk about a mess. Next time I'll be sure to use a bigger pan, or just split the batter into two 8x4 pans. Thanks for the tasty recipe!

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Marinated Grilled Shrimp

Reviewed: Dec. 13, 2011

So good! I used thawed frozen shrimp and cooked this in a pan just for a few minutes, long enough to warm it up. I added about a half teaspoon of Sambal Oelek garlic chili sauce, but I can see completely enjoying it without that too. Thank you for a wonderful recipe!

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5 users found this review helpful

Soldiers Kisses

Reviewed: Dec. 3, 2011

Yum! So good. I made a half batch and beat my egg white for 3 minutes. Although I searched for a walnut cookie and came across this recipe, I realized I'd end up using all of my walnuts, so I used my slap/chop tool on some almonds and used those. They came out terrific. Thanks for the recipe!

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Blender Hollandaise Sauce

Reviewed: Nov. 1, 2011

I added a chicken bouillon cube to the mix and it was just perfect. Thank you for the yummy recipe.

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Jessica's Steak Oscar

Reviewed: Nov. 1, 2011

I used the blender hollandaise sauce from this web site (with a bouillon cube added) and this came out great! Thank you for the easy recipe.

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Roasted Garlic Potato Soup with Smoked Salmon

Reviewed: Oct. 28, 2011

Very good! I made a few tweaks based on personal preference, but nothing big. Less potatoes, less broth, minced garlic (un-roasted), and a diced celery stalk. When I added pepper to taste, I used black and white pepper with several shots of hot sauce. Thank you for the easy and tasty recipe!

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Savory Pork Roast

Reviewed: Oct. 18, 2011

Delish! I used a 2lb loin, kept the seasoning amounts the same, and added 2 tbsp olive oil and a 1/2 tsp of cracked pepper. Like many, I used a probe thermometer and took the pork out when it reached 145. It rose to a bit over 160 while it rested and was still very juicy. Next time I will definitely serve this with gravy. Yum!

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Quick and Easy Taco Dip

Reviewed: Sep. 24, 2011

Holy moly, this is yummy! What a surprise hit, and for so little effort! I read through the reviews and made a few tweaks, but nothing big. I used more taco seasoning to taste (about 2 tsp of the top taco mix on this website), increased the salsa to 1/2 cup, added 1/4 cup plain yogurt (sour cream would work), mixed in some of the shredded cheddar, and used less than the 8oz called for. Thank you for such a great recipe! Delicious and easy.

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Grilled Asparagus

Reviewed: Sep. 12, 2011

This recipe is perfect! Just for ease, I use spray oil in a can instead of pouring olive oil. I thought you couldn't surpass pan cooked asparagus, but using a grill accomplished that. So yummy, and fast! This has already become a regular in our house. Makes a great side dish to a burger.

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Bacon Gouda Patties

Reviewed: Sep. 12, 2011

I give this a 4 for flavor (we like things strongly flavored) but a 5 for the idea. I think it's fun to serve a burger like this. I skipped the breadcrumbs and egg, and just used garlic powder instead of fresh and powdered - very easy to just sprinkle on and I don't like to mix up my meat much so I get a better burger texture. I think I'll try this with a stronger flavored cheese, like a sharp cheddar or blue cheese. Thanks for the recipe!

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Roasted Roma Tomatoes

Reviewed: Sep. 2, 2011

So good! I used smoked gouda and dried spices instead of fresh since it's what I had on hand. For 4 romas, I just put a light sprinkling of everything called for, including garlic powder instead of chopped garlic. All just small tweaks, and I cooked the tomatoes for about 11 mins instead of 15 since my oven runs a little hot. Very yummy recipe, I highly recommend it! **Update: I've made this with other non-roma tomatoes (cut into smaller than half slices) and any smokey cheese and it's still wonderful. This is a great recipe.

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Flaming Doctor Pepper I

Reviewed: Aug. 14, 2011

Awesome! Lighting the shot in a darker spot lets you see the flame a lot better. Such a fun drink! If you have a narrow glass, you can do less beer if you like as long as the beer is deep enough to cover the shot. Thans for the recipe! Can't wait to show this off to friends.

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Sausage Stuffing Balls

Reviewed: Aug. 14, 2011

After I read all the reviews, I made one 6oz of chicken Stove Top according to the package directions, and mixed a bit of minced onion and italian blend shredded cheese (what I had on hand) with the uncooked hot sausage and then blended in the stuffing. Rolled into balls and cooked according to directions. Everyone raved about these all night! I served them with marinara, but they were good without it too! I will definitely be making these again. Thanks for the recipe!

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Mini Salmon Loaf

Reviewed: Aug. 11, 2011

Good! I was worried about the loaf coming out dry (per other reviews) so I used less soft bread crumbs. I should've used them all because my loaf was quite wet after 40 minutes. I think the folks getting dry results are using dry bread crumbs. Soft are easy to make, just throw a couple slices of bread into a food processor and pulse until you have crumbs. I also added a 1/2 tsp of old bay seasoning to the loaf and used tartar sauce instead of dill, just personal preference. I'll make this again - very good.

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San Antonio Salad

Reviewed: Aug. 11, 2011

Yum! I added ranch dressing, olives and left out the beans. I also cooked the beef with the top taco seasoning recipe on this site and white onion, and left out the green onion. Thanks for the recipe!

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Greek Orzo Salad

Reviewed: Aug. 8, 2011

Yum! I halved the orzo and kept the veggies and cheese amounts the same. I didn't have marinated artichokes, so I used about 4 tbsp olive oil, 3 tbsp red wine vinegar, 1.5 tsp lemon juice and 2 tsp dried oregano. The lemon juice and oregano amounts are in place of the amounts called for in the recipe. I didn't wait until serving to toss them in - just mixed everything at once before letting sit in the fridge. Very good!

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