sarahbonnie555 Recipe Reviews (Pg. 1) - Allrecipes.com (10219792)

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Crab Quiche

Reviewed: Jul. 23, 2013
Modified as follows: Homemade crust, real lump crab meat, light cream, mozzarella instead of montery jack, good gruyere instead of parmesan, and omitted green onion. Was delicious. Really delicious.
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Fluffy Pancakes

Reviewed: Jul. 21, 2013
Great recipe. Nice way to have buttermilk style pancakes without buttermilk. Very fluffy and light. Easy to put together, too.
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To Die For Blueberry Muffins

Reviewed: Jul. 21, 2013
Yummy, flaky, great with wild blueberries in Maine. Used plain sugar sprinkled on top. Would decrease salt next time.
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Lamb Chops with Balsamic Reduction

Reviewed: Sep. 15, 2008
Was really good, prepared just as described.
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Honey Mustard Dressing II

Reviewed: Sep. 15, 2008
I'll just add my stellar review to the rest. I made it with half mayo, and half yoghurt, and it was fabulous. Got rave reviews, even from a husband who never eats honey mustard dressing and a four year old, who was requesting vegetables to dip in it before we put it on the salad!
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Grilled Lamb with Brown Sugar Glaze

Reviewed: Sep. 15, 2008
Wonderful spice rub! Got rave reviews. Be careful not to burn them, though, with all the sugar.
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Brown Rice Lentil Salad

Reviewed: May 23, 2008
I thought there was too much garlic, so I ended up adding extra rice, lentils, and vinagrette.
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Black Bean and Corn Salad

Reviewed: May 23, 2008
This is a wonderful salad, even missing some ingredients! I made it without the cheese, and with fresh corn cut off the cob. Also, I didn't have picante sauce, so I just used about 1/4 cup chili sauce, and it was still spectacular.
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Brown Sugar Meatloaf

Reviewed: Mar. 19, 2008
This was really easy and got rave reviews. I cooked it for 45 min, then added the sauce and cooked the other 15 min.
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Shrimp Scampi III

Reviewed: Feb. 28, 2008
This was by far the best shrimp scampi I've ever had. My husband called it the best shrimp he's ever had. I think the removal of the garlic is key - there's no way it can get burned or bitter. Also, the bread crumbs are an important vehicle for the butter. I served it with lemon wedges, which was great.
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Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce

Reviewed: Feb. 21, 2008
Wonderful flavors. Not as big a production as you might think. Don't be put off by the unusual spice combinations - they really are good, especially the basil in the sauce!
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Moroccan Lamb with Shiraz Honey Sauce

Reviewed: Jan. 21, 2008
This was spectacular. I made it with an online recipe for ras el hanout. You need to keep the lamb warm while you are reducing the sauce - it takes 20 or 30 minutes to get it really syrupy. Great recipe.
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