{ s.a.r.a.h } Profile - Allrecipes.com (10353931)

cook's profile

{ s.a.r.a.h }

{ s.a.r.a.h }
Home Town: Honolulu, Hawaii, USA
Living In: Palm Desert, California, USA
Member Since: May 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Dessert
  • Title
  • Type
  • Overall Rating
  • Member Rating
Rhubarb Strawberry Crumble
Microwave Peanut Brittle
Kung Pao Chicken
Sweet & Sour Chicken
Chinese Napa Cabbage Salad
About this Cook
My favorite things to cook
Desserts are my specialty, though I will attempt virtually any recipe. Cookies, pies and cakes are my favorite!
My favorite family cooking traditions
Huge holiday meals, Filipino food on our family's birthdays, and more.
My cooking triumphs
Anything I make that my boyfriend enjoys!!! He absolutely loves the cinnamon rolls I make using the Clone-of-a-Cinnabon recipe, so those are a definite staple, along with the classic chocolate chip cookie, chocolate cake, and apple pie. In particular, I just made a coconut cake for a family get-together and everyone loved it!
My cooking tragedies
I once attempted to take a shortcut and make a pie crust with oil instead of shortening/butter, per a recipe on this site. It was probably the most god-awful thing I've ever made!
Recipe Reviews 92 reviews
Chicken Cordon Bleu I
My family absolutely raved over this dish. I changed the recipe a tad. I rolled two thin slices of black forest ham and a slice of Swiss cheese into each piece of chicken. Instead of breadcrumbs (I had none), I used a mixture of crushed buttery crackers and panko crumbs, mixed with some garlic powder and cayenne pepper. The panko made the coating especially crispy, and I think I prefer that to the usual breadcrumb coating, which I have used before. I will make this recipe again with my alterations! Love it!

3 users found this review helpful
Reviewed On: Sep. 4, 2009
Creamy Au Gratin Potatoes
This was so incredible! I am used to the boxed version of this dish, so making it from scratch was a huge treat. I did not change the recipe at all, aside from removing the foil about 15 minutes before the potatoes were done. That way, it developed a golden-brown top. The dish was creamy, cheesy and delicious!

1 user found this review helpful
Reviewed On: Sep. 4, 2009
Rhubarb Strawberry Crunch
I'm not the hugest fan of rhubarb, but even I loved this recipe. I didn't measure out the fruit in cups; just used 3 good-sized stalks of rhubarb and a 1-pound container of strawberries. I cut the sugar down to 3/4 cup and added an extra TBSP of flour, because I have had major problems in the past with overly-runny rhubarb pies. I tossed the fruit in the flour/sugar and let it sit while I made the topping, to draw some of the juices out. Did not change the proportions of the topping. I split the recipe between two 9-inch pie pans and cooked for an extra 15 minutes, until the topping was nice and crisp! Excellent consistency, didn't run at all and I loved the buttery topping!

5 users found this review helpful
Reviewed On: Jun. 3, 2009

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