Sara Recipe Reviews (Pg. 1) - Allrecipes.com (10299980)

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Chicken Florentine Casserole

Reviewed: Mar. 24, 2014
Awesome, when you modify based on previous comments. I sautee the spinach, mushrooms and garlic and place it at the bottom of the dish. Then I layer half the mozzarella over that. Cubed, uncooked chicken goes over that. Then sauce layer - I use skim milk instead of half & half and it's fine. Bake 25 min at 350. Then the rest of the mozzarella on top for 10 min. I usually serve with buttered noodles.
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Nacho Cheese Sauce

Reviewed: Feb. 2, 2014
Wow, what a disappointing recipe. I made it exactly as the recipe says and it was just...not good. Not awful, but not good. It just tastes like American cheese, period. I guess adding chiles or jalapenos would have given it a much-needed kick--but I wanted to try to recipe out as-is, and it was just meh. Also, the second it was no longer molten-hot, it got strangely thick and gloppy. Not a keeper.
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Artichoke & Spinach Dip Restaurant Style

Reviewed: Feb. 2, 2014
This recipe is so easy and always turns out great. I've never made this with the artichoke hearts, but I'm sure it would be great with them. I use a 15-16 oz. jar of alfredo sauce, a whole package of cream cheese, 2 cups of mozzarella, and 1/2 cup of parmesan. It usually doesn't need the full 30 minutes to be melted and bubbly. Delicious!
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Cannoli Dip

Reviewed: Feb. 2, 2014
This is SO GOOD. I made it exactly as the recipe says, it's perfect just the way it is. I used my electric mixer to smooth out the the dip as the cream cheese was pretty lumpy. I served it with chocolate chip teddy grahams and they worked just fine. I can't wait to make this again!
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Hot Pizza Dip

Reviewed: Nov. 24, 2012
I brought this to Thanksgiving at my boyfriend's stepmom's house, and this disappeared from the appetizer table within 15 minutes of putting it down. I omitted the pepperoni, green pepper, and olives, and added sauteed onions and chopped mushrooms. I also added more sauce and probably used more mozzarella than was called for. I used Italian seasoning instead of the spices called for, and added a good bit of milk to the cream cheese to make it more spreadable. It was served with tortilla chips. I'll definitely double the recipe next time.
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Chicken Paprikash

Reviewed: Aug. 18, 2012
What a fantastic recipe. I've made chicken paprikash before, with egg noodles, but this was my first time making spaetzle, and man, what a difference. The spaetzle were SO much better than egg noodles. I did make a few small changes to the recipe. I used boneless, skinless chicken breasts, which I cut up into pieces before cooking them. I used olive oil to brown the chicken. I used reduced sodium chicken broth inside of water. When it comes to paprika, I don't bother measuring it out; I just keep adding it till I feel like I've added enough, and then I add some more. It's impossible to add too much paprika, especially when you're using the authentic Hungarian stuff. I didn't remove the chicken from the skillet before adding the sour cream/flour mixture; I just added the mixture in with the chicken and onions and boiled the whole thing. For the spaetzle, smaller is definitely better. And lastly, once the spaetzle finished cooking, and the sour cream mixture had been added to the chicken and onions, I threw the spaetzle into the skillet so they could soak up some of the sauce. I doubled this recipe and it turned out just fine, but I wouldn't triple it. I'll be using this recipe again and again.
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Black Magic Cake

Reviewed: Jun. 14, 2012
Absolutely the most amazing chocolate cake I've ever had. I've tried tons of chocolate recipes, with most of them coming out too dry and very "meh". But this cake is SO moist. My boyfriend thought putting coffee in a chocolate cake would be gross, but you really can't taste it at all--he hates coffee, and he loved the cake. It's quite a dark chocolate cake, but people who don't usually like dark chocolate seem to like this cake a lot. I'll use this recipe again and again!
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Beef Stew VI

Reviewed: May 22, 2012
This is really good! I couldn't get my beef bouillon to crumble as it was hard as a rock, so I just added it to the water and stirred until it dissolved. I seasoned the meat with garlic, onion powder, and black pepper before browning it. I also added a tablespoon each of A-1 sauce and Worcestershire sauce. I thought the stew actually tasted a lot like Sirloin Burger Chunky soup. I do think it would've turned out better if I'd used red wine instead of water, as other reviewers did, and if I'd added some more spices, maybe a little more salt. And I think next time I'll add another cup of water and another bouillon cube - I think I'd like it a little more soupy.
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Mama D's Italian Bread

Reviewed: Feb. 26, 2011
This, quite simply, is the most amazing bread ever. I made it for a party and got rave reviews about this bread from people that never give rave reviews about ANY food, so that's saying a lot. One of my guests ate half a loaf by himself. I baked it on parchment paper (obviously omitting the greasing and cornmeal) and they came out lovely. I will definitely be making this bread again, and again, and again.
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Tomato-Cream Sauce for Pasta

Reviewed: Feb. 26, 2011
Oh my gosh, this is so good! This was my very first time making sauce from scratch, and this was so easy to prepare and came out perfect. I used half the onion, twice the garlic, subbed half and half for the heavy cream, and thickened it with a little flour...and it was perfect! I served it on manicotti (which I find rather bland with regular tomato sauce--I parboiled the manicotti shells, filled them, and baked them in the sauce, and the shells softened up nicely in the oven--I used 20 servings of the sauce for 1 box of manicotti), and it was absolutely delicious! I'll definitely be making this again.
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Irish Cream Chocolate Cheesecake

Reviewed: Feb. 26, 2011
I was pretty disappointed in this recipe. I was looking for a good chocolate cheesecake recipe, and this was not very chocolatey or very cheesecakey. The chocolate flavor was barely noticeable (the Bailey's contributed most of the flavor) and the consistency wasn't as firm as cheesecake should be...more like mousse. I'm sure that many people would really like this cake, but I wanted chocolate cheesecake, and this is not really passable as chocolate cheesecake.
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6 users found this review helpful

Spinach Cheese Manicotti

Reviewed: Feb. 23, 2011
This was pretty good, but I think it could've been a lot better with a lot of tweaking. I thought this recipe called for WAY too much spinach - half the spinach would be just fine. I figured out the hard way that when you boil the manicotti rather than adding the water to the sauce, you need a LOT more of the filling because the manicotti get a lot bigger and thus have more room inside to fill. I parboiled the manicotti and omitted the water, and they turned out fine except that it turns out that when you leave them in cool water for a while after parboiling...they continue to soften. Oops. I tried using the ziploc-with-edge-cut-off technique to fill the manicotti, but I found using my fingers to stuff the cheese mixture inside to be much easier. I also found these to be a bit bland, I'll be adding a lot more spice next time, and will go with a tomato-cream sauce instead of plain old tomato. UPDATE: I made this again, this time using the Tomato-Cream Sauce recipe rather than tomato sauce, and it was a lot more flavorful and much better.
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Nov. 24, 2010
These are really excellent cookies. I substituted baking powder for the baking soda and they weren't flat at all. I also used 3 tbsp vanilla. I thought this recipe called for too many chocolate chips...I bought a 24 oz. bag and a 12 oz. bag, and I didn't even need the entire 24 oz. bag. And each cookie had a LOT of chips. I was a little puzzled after my first batch because they were still a little uncooked in the center after 12 minutes of baking, but I realized that it was because I'd made the first batch of cookies a little too thick. I flattened the second batch of cookies a little more before baking and they were PERFECT after 12 minutes. A great way to make perfectly circular cookies is to roll them into balls, and then flatten them against a flat surface. When I'm rolling them into balls I like to push the chocolate chips toward the middle for aesthetic purposes - that keeps the chips from sticking out of the edges of the cookies.
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St. Louis Toasted Ravioli

Reviewed: Sep. 17, 2010
Oh man, these are GOOD. I've never made (or even eaten) toasted ravioli before, but these were easy to make and so delicious. I used skim milk instead of whole and didn't bother thawing the ravioli. I found that it's important to make sure the ravioli are only getting a thin coating of the egg mixture; if too much egg falls into the bread crumbs, they'll clump and become pretty much unusable. I'll definitely be making these again.
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Best Brownies

Reviewed: Sep. 17, 2010
These are great! I didn't bother making the frosting; I never see any need to frost brownies. If you're careful not to over-beat the batter, these aren't cake-like at all. They're dense and chewy, just as brownies should be. My boyfriend, an incredibly picky eater who's never been a fan of box brownies, loved these. I'll be making these often. UPDATE: Oddly enough, I find that these brownies seem to be much denser and fudgier the day after you make them. I made a big batch and put the leftovers in the fridge overnight, and ate them cold the next day...and, oh my God, they were AMAZING.
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Mrs. Sigg's Snickerdoodles

Reviewed: Sep. 13, 2008
Great recipe. These are easy to make and hard to screw up. It's a great cookie to make for people who don't like chocolate. There are not too many people who don't like this cookie!
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Original Nestle® Toll House Chocolate Chip Cookies

Reviewed: Sep. 13, 2008
This is THE definitive chocolate chip recipe! Desserts are my specialty, and I've tried tons of different chocolate chip cookie recipes, but none are quite as good as this one. I'll never look for another recipe!
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5 users found this review helpful

 
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