Sara Recipe Reviews (Pg. 1) - Allrecipes.com (10322900)

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Oatmeal and Wheat Flour Blueberry Pancakes

Reviewed: Sep. 23, 2013
Probably the best whole wheat waffle I've made! These were fluffy and light, yet with the heartiness of whole wheat and oatmeal. I really liked that they weren't overly dense like the texture of most whole wheat dishes. The only changes I made were due to what I had on hand, and personal preferences. I actually used all whole wheat flour instead of 1/2 of each. I left out the brown sugar because I like to sweeten with a good dose of maple syrup later. :) I used half the olive oil it called for and added a splash more milk. I have regular old-fashioned oats and they worked just fine (just make sure to soak them with the milk for at least 5 minutes). I removed 1 TB of oats to replace with 1 TB of protein powder - hey, why not get more protein while we're at it? :) For some added flavor, I added some cinnamon and nutmeg, as well as vanilla. These pancakes start out on the thinner side, but they puff up wonderfully! This is my newest favorite recipe for pancakes - very easy and quick to throw together, clean-up is also a breeze. Not to mention, healthy! Although I made a lot of changes, they are minor replacements and additions that really do not alter the original recipe enough to not warrant giving it 5 stars! It's very versatile to suit your tastes. If you're looking for a light and fluffy whole wheat pancake recipe, this is a winner! Thanks for sharing with us.
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Photo by Sara

Oatmeal Pancakes II

Reviewed: Sep. 2, 2013
These were excellent! Usually whole wheat can yield very dense results, but not these. They were fluffy, hearty, tasty, and light... not to mention, healthy. The few adjustments I made were purely personal and not altering the recipe. I replaced one of the tablespoons of oil with unsweetened applesauce, omitted the sugar (because I like to douse in maple syrup later!), and instead of buttermilk I used 2% milk – as it’s what I had on hand. I added blueberries since I had an abundance of them! This recipe is not only yummy, but it is extremely quick and simple. I have a mini food processor and it was the perfect size for this recipe. This one's a keeper; thank you for sharing!
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Creme Brulee French Toast

Reviewed: Dec. 10, 2012
I made this for a brunch that I hosted, and there was a fight over who would get to have the last piece! :) Excellent, easy, and a crowd-pleaser. As suggested, I decreased from 5 eggs to 4 and it was plenty enough. I was unable to find a French loaf, so I went with an Italian loaf with superb results. I was able to get 8 thick slices from my loaf and they fit in the dish just fine. If you do not have Grand Marnier or do not wish to use alcohol, you can substitute with orange extract (I did!) and it was perfect. Instead of corn syrup, I used pure maple syrup. So easy to just prepare in advance (and it is quick!) and it's ready for the oven in the morning.
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3 users found this review helpful
Photo by Sara

Stuffed Peppers My Way

Reviewed: Jun. 5, 2012
Never thought to roast the peppers in stuffed peppers! Excellent idea, and needless to say... the flavor is fantastic. Roasting just about any vegetable gives you a great result and increased flavor. I used yellow and orange bell peppers since that's what I had, and it only took 20 minutes for them to soften and brown - and frankly, it was a bit too much. Next time, I would just fill/stuff the peppers and roast them all at once for 20 minutes. I had to slightly substitute some of the ingredients due to what I had on hand, but other than that... this recipe is a winner! I'm sure you can play around with different fillings and still get a delicious meal. For reference, my substitutions were: I used brown rice, half a regular onion/chopped, half can of tomato sauce, and left out the cheese. For seasoning, I used black pepper, garlic powder, and a dash of curry powder. Thanks for sharing!
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3 users found this review helpful

World's Best Lasagna

Reviewed: May 12, 2012
Fantastic lasagna recipe! I made this for a dinner party tonight and everyone raved. You can't go wrong with this. I cut the salt down to 1 tsp. and the sugar down to 1 TB. Everything else I kept the same, and it was perfect. I used no-boil noodles for the first time (it's the only thing the store had), and they're great! One less step. :) I had a lot of sauce leftover (even though I added more than called for in the layers), and so I froze the rest and will gladly use over spaghetti for another night's dinner. Thank you for this recipe! I'm not going to stray from it!
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5 users found this review helpful

Death by Chocolate Mousse

Reviewed: Nov. 28, 2011
Deeeelicious! Sinful! Decadent! Sometimes it is ok to relish in those things, and this dessert is one of those times. :) A very simple recipe. The only things I did differently were instead of white sugar in the whipped cream portion, I used powdered sugar and cut it down to 1/8 cup, and skipped the whipped cream dollop on top. This recipe contains enough cream already to increase cholesterol levels by 20 points in one sitting. I had never made mousse before, but it won't be my last. Thank you for this great recipe - it's going into my binder. No baking (other than the crust), no eggs, no flour, and really no added sugars in the filling.
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Baklava

Reviewed: Nov. 1, 2011
It was my first attempt making baklava, and thanks to this recipe, I am no longer fearful! This recipe is incredibly easy, albeit the process of making this dessert is time-consuming (regardless of whichever recipe you decide to use). The only thing I did differently is having added one teaspoon of ground cardamom to the nuts (and increasing the cinnamon to two teaspoons instead of just one). Cardamom is essential to the flavor of a true baklava - but it is also an acquired flavor and not pleasing to everyone. I only used one stick (1/2 cup of butter), melted, and it was exactly enough for the entire batch. If you like a very wet baklava, increase the amount of syrup. I like mine not too dry and not too wet, and the amount stated in the recipe, is just right to yield that.
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6 users found this review helpful

Big Smokey Burgers

Reviewed: May 22, 2011
The most juicy and tender homemade burger, ever! Very simple to make! Instead of fresh garlic, I used about 1 tsp. of garlic powder, because I wasn't keen on a strong garlic flavor inside the burger. I formed these into 1/3 to 1/2 lb. patties that were thick, and put them in the fridge for the next night. Grilled them up and they were delicious, but they may need more salt (according to my father and a couple of other guests) :) but I thought they were fine with whatever amount was in the grill seasoning and the rest of the ingredients.. but you can play with that according to your own tastes. The juiciness of these burgers is what won me over. I will look no further for a burger recipe. This is it. Thank you so much for sharing.
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Monkey Bread V

Reviewed: May 22, 2011
Easy, delicious, addicting, and fun! I used two 16oz. cans of dough (and accidentally, one was "butter flavored"), but it all still worked - and turned out wonderfully. Don't be fooled by the Bundt pan not being filled to the rim. These little guys will RISE! I didn't need so much cinnamon and sugar to toss the dough in (I did this in a ziplock bag.. very easy to toss in a few at a time, shake, and repeat), as I had a lot leftover. This is a great "homemade" dessert for when you'er low on time, but you want something fun and pleasing.
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Roasted Balsamic Cauliflower

Reviewed: Mar. 22, 2011
Easy, quick, delicious way to have cauliflower! Healthy, too. Just need to watch them, so they don't burn... as 450 may be a bit high. 400 next time. :)
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Best Lemonade Ever

Reviewed: Mar. 7, 2011
Easy, tasty, fresh. :) The only difference was that I cut the sugar down to one cup, but I also decreased water to 7 cups total. No need to let it chill for 4 hours. I let the syrup chill while I juiced the lemons, and then mixed them together and chilled overnight.
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10 users found this review helpful

Kung Pao Chicken

Reviewed: Jan. 31, 2011
Yum to the max! A very simple, yet aromatically and taste-buds pleasing recipe! The only differences I'd suggest is to perhaps double the sauce, and add some veggies like julienned red peppers, and even snow peas. Sure that can detract from its authenticity, but it's a great way to add some veggies - because the flavor of the sauce is so good! Served it up with brown rice. Decently low-calorie (we left out the sesame oil and sugar.. which are heavy on calories). :)
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21 users found this review helpful
Photo by Sara

Authentic Chinese Egg Rolls (from a Chinese person)

Reviewed: Jan. 31, 2011
Fantastic! I didn't use barbequed pork (and I'm sure this would have sent it over the top), but rather, boiled some chicken breast and shredded it - as it's what I had on hand. Next time, I'd add some hoisin sauce or some type of a smoky/bbq flavoring if using chicken. Left out the MSG (absolutely no need for this preserving ingredient, I'd think!), AND, didn't fry them.. but rather, baked at 400 for about 15-20 minutes - until golden. Just make sure to spray the baking sheet with oil and also to spray the tops of the eggrolls with oil. Such an easy, healthy (when baked!), eggroll recipe! No need for any sauce, but I bet a sweet and sour would be quite yummy. :)
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8 users found this review helpful

Dark Chocolate Bacon Cupcakes

Reviewed: Jan. 31, 2011
Great cupcake (left out bacon.. was out of it), and cut the sugars down to 1 cup because I knew I'd be frosting them. It makes exactly 24 cupcakes, and be sure to fill them only 1/2.. to barely more full, because they do rise. I only baked mine for 18 minutes, and they were definitely done. I'd probably go for 15 minutes, next time, to keep them more moist. The only issue I had was they sort of sticked a bit to the cupcake liner. Although, that could just be me.. as it happens to me often! :-D All in all, I'll be making these again! Thank you!
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Creamy Chocolate Frosting

Reviewed: Jan. 31, 2011
Creamy, indeed! What a gorgeous golden sheen to them, as well. I did, however, tinker with it a bit (I know.. don't do that and review, right? hehe).. to reduce amount of sugar (used 2 cups). Didn't have butter, so I used margarine, and in lieu of evaporated milk, used 2%. Nixed the vanilla to keep the chocolatey richness. I added milk as was needed, and I do think it totaled about 5TB. Very easy to spread, although keep in mind that it sets quite quickly - and if you choose to adorn it with sprinkles, do so right after applying frosting on each one. This one's a keeper, as I'd been looking for a simple, successful, and yummy chocolate frosting that isn't a ganache (for times when I don't want to use cream). :)
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Sweet Potato Casserole VI

Reviewed: Dec. 25, 2010
Incredible! First time making sweet potato casserole, and what a huge hit! With that said, I did not add any sugar to the sweet potato mixture, and added only one egg instead of two (otherwise, without the sugar, two eggs may have been to "eggy"). Roasted the potatoes in a 400 F oven for about an hour (first rub with oil and poke holes in it, and cover loosely with foil on a baking sheet). For the nutty topping, I used walnuts because I did not have pecans, and I only added 1 TB of brown sugar. It was perfect as a "savory-ish" sweet potato casserole, and just what we prefer. Thank you for the base recipe.. it's going in my recipe binder forever! :)
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8 users found this review helpful
Photo by Sara

Farm Macaroons

Reviewed: Dec. 19, 2010
This is a real macaroon recipe! Freshly whipped egg whites, rather than sweetened condensed milk.. just the way I like. The only thing I changed was to decrease the sugar to only 1/4 cup - because I used sweetened flaked/shredded coconut. It's plenty sweet, although I like my desserts to be not *too* sweet. :) I baked for 20 minutes (and turned the trays halfway through), but they were barely browning. So, I increased the temperature to 350 for an additional 2 minutes, and it did the trick. I baked them on parchment paper that I had smeared with a little bit of vegetable oil (using a paper towel). After they had cooled, they came off simply. I drizzled mine with melted semi-sweet chocolate.. divine! Thank you for this recipe. . I had been searching for it.
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6 users found this review helpful

Amazingly Good Eggnog

Reviewed: Dec. 19, 2010
Now this is real eggnog! You won't find that artificial, gross, or syrupy tasting mess that is typical of store-bought eggnog here. This eggnog is creamy, decadent, and natural. In order to save myself and guests from an instant spike in cholesterol, I only used six yolks and replaced the cream with half and half. I've made this recipe as-written too, and it *is* truly amazing, but with all the holiday goodies, I decided to cut back on the fats in this drink a bit. It doesn't alter the flavor, but obviously it won't be as creamy. Definitely don't skip on straining the custard, because you will have some "cooked egg pieces" in there otherwise. In order to get the custard creamy enough, some of the egg does cook even while you're stirring on the lowest heat setting. I cut the sugar back to 3/4 cup (with 1/4 cup of it being brown sugar because I ran out of white sugar) and it was perfect if you don't like too-sweet drinks. I think the amount of alcohol was good, but I like to taste the rum when it's drowned in lots of milk or cream. :) If you want it to be more subtle, then yes, I recommend cutting down on the amount of rum at least one cup.
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4 users found this review helpful

Firecracker Salmon Steaks

Reviewed: Dec. 16, 2010
One of my new favorite ways to prepare salmon! It's not only easy (took less than 15 minutes to prep and cook), but the flavors are excellent - and they don't overpower the taste of the actual fish. I left out the brown sugar because I prefer to not use it on "dinner-foods". I had salmon filets, and cooked them up in a grill pan on the stovetop. 3-4 minutes on one side for a good sear, and then flip over for another 4-5 minutes (covered with a lid for the last 2 minutes). Made a plain yogurt+dill sauce to dollop over the salmon. Thank you for sharing your recipe! Permanent addition to recipe binder.
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5 users found this review helpful

Pumpkin Chip Cupcakes

Reviewed: Oct. 3, 2010
Fab fab fab! A healthier version of a classic pumpkin cupcake recipe, yet with added little treats like chocolate chips and walnuts. I followed the recipe to almost a tee.. but decided to sift the AP flour, added about 1/4 tsp of ground ginger, and left out the walnuts (but later added to the top of the icing on half of them.) I also forgot to add the 1/3 cup water, but they are still AMAZINGLY moist. I did wonder why the batter was not as smooth..hehe. I followed the advice of previous reviewers to spray the inside of the cupcake liners with oil so that the paper doesn't stick. Worked great! I baked mine for 18 minutes, but our oven is a little crazy! :) This recipe yielded me 18 regular sized cupcakes. The icing recipe is also very good, although maybe slightly runny.. which can be remediated easily by adding more powdered sugar. It was just enough to frost all 18, with a tiny bit left over. This is going in my recipe binder .. keeper alert. :) Thank you for sharing with us, Jacinta!
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