{ s.a.r.a.h } Recipe Reviews (Pg. 1) - Allrecipes.com (10353931)

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Chicken Cordon Bleu I

Reviewed: Sep. 4, 2009
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!
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3 users found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Sep. 4, 2009
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!
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1 user found this review helpful
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Rhubarb Strawberry Crunch

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

Apple Crisp III

Reviewed: May 24, 2009
FANTASTIC recipe! I used Golden Delicious apples because they were what I had in my fridge, and did a few things differently. I mixed the 1 tsp cinammon with 2 tbsp sugar. I tossed the apples in this mixture before putting them into the 8x8, then drizzled with about 1/4 cup water. If I made this again I would probably leave out the water altogether, as it was fairly moist (but Golden Delicious tend to give off more juice than Granny Smith). I used 1/2 cup brown sugar and 1/2 white, and whisked it together with the flour. I then added the butter (cold and cubed) and cut it into the mixture with a pastry cutter until it formed typical pea-sized bits, that way the topping was more "crumbly." I baked at 375 for about 50 minutes before the topping was as crispy as I liked. This was so buttery, crispy and fast to put together. Would be delicious with a scoop of vanilla ice cream! It is a tastier, easier version of apple pie! Can't wait to make it again!
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3 users found this review helpful

Scones

Reviewed: May 23, 2009
These are definitely some amazing scones! They have an incredibly light and fluffy, almost biscuit-like texture, with the sweet buttery taste of shortbread. I cubed the butter and then used a pastry cutter to cut it into the dry ingredients till it made "pea-shaped" crumbs, per usual. Followed the advice to put the egg into a measuring cup and then add milk to the 1 cup line. I used milk (not the cream that other reviewers suggested) and thought the consistency was perfectly fine. I split the dough into two halves, adding 1/2 cup dried cranberries to one half and 1/2 cup chocolate chips to the other, then stirred these ingredients into the dough. Turned each half out onto a generously floured surface, sprinkled the ball of dough with flour and patted it down into a circle 1/2 inch thick. I did not knead the dough and did not find it necessary, because I am 100% satisfied with texture of the finished product. Each half made 8 scones. As I always do with scones, I brushed the tops with eggwhites and sprinkled with cinnamon sugar mixture before putting them in the oven -- it's a delicious final touch!
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19 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: May 21, 2009
This is SUCH a delicious soup, though I made some changes to personal preference. I diced up a few cloves of garlic and sauteed them with the onion and celery until just softened. Instead of water and bouillon, I used two 14.5 oz cans chicken broth, which I added with the potatoes to the onion/celery/garlic. Before serving, I mashed the potatoes - this made the soup amazingly creamy. I omitted the ham and instead added cooked, crumbled bacon to the soup at the last moment. Served this with a sprinkling of grated cheddar and chopped green onions and it was great!
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1 user found this review helpful

Chocolate Mudslide Frozen Pie

Reviewed: Apr. 19, 2009
This is one of my all-time favorite desserts. It is exceptional with an Oreo cookie crumb crust. I save time by microwaving the chocolate morsels in 25 second intervals, stirring between each until it is melted and smooth. Regular whipping cream also works perfectly in place of heavy. Be sure to sift the powdered sugar and cocoa powder so that the cream whips up smooth and lump-free. I find it only needs to freeze about four hours before it's ready. Store it in the freezer. The recipe is easy, quick and absolutely delicious -- it won't last long!
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2 users found this review helpful

Simple Scones

Reviewed: Jan. 12, 2009
This is a wonderful recipe, though I did make minor changes. Rather than grate the butter in, I simply cubed it and then used a pastry cutter to mix it in until the mixture resembled coarse meal. I made sure my hands were floured well and kneaded the dough a little bit so there was a more even distribution of moisture, rather than clumps of dry/sticky dough. I used milk chocolate chips instead. Cooked for exactly 17 minutes and they are absolutely delicious, very light and fluffy, with a buttery taste kind of reminiscent of shortbread.
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7 users found this review helpful
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Microwave Peanut Brittle

Reviewed: Dec. 23, 2008
This recipe was very quick and easy. My peanuts were dry-roasted and salted and I did not want them to burn, so I added them in with the butter and vanilla instead of earlier and thought they came out very well. I tried this same recipe with almonds as well; they were raw so I put them in after the initial 4 minutes as suggested in the recipe, and they came out tasting perfectly toasty. A quick tip: if you can't wait for it to cool, toss the tray into the fridge or freezer. It should take just a few minutes for it to cool down. Then you can break it up and eat it right away!
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3 users found this review helpful

Brownie Biscotti

Reviewed: Dec. 6, 2008
Yum! These taste delicious. I didn't have any chocolate chips, but I did add in about 1/4 cup chopped almonds, which was a great addition. They almonds turned out perfectly toasted. I did have some problems with the loaf crumbling, but not so much; I cooked it 20 minutes and followed some other reviewers' suggestions, cutting it after only about 10-15 minutes of cooling so it was still a little soft and easy to cut. I think I undercooked them the second time around; they weren't as hard and crunchy as I'd have liked. But I will make these again!
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2 users found this review helpful

Best Chocolate Chip Cookies

Reviewed: Dec. 6, 2008
I can't believe I've never made these before! Usually I stick to the "Best Big, Fat, Chewy Chocolate Chip Cookie" recipe on this site, but I decided to be adventurous this time. These cookies were AMAZING. Great taste, and they really do have the "crisp edges, chewy middles" that the recipe advertises. For the first batch, I checked on them at the suggested 10 minutes and I thought they looked too pale to be done. I added on about 3-4 minutes until they were golden brown the way I usually like choco chip cookies. This was a mistake. Trust the recipe! The trick is to leave them a tad undercooked so that the centers stay nice and chewy. If you like a fully crispy cookie, though, add time.
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3 users found this review helpful

French Butter Cakes (Madeleines)

Reviewed: Dec. 6, 2008
This was a delicious recipe with excellent texture. I made the chocolate variant. One thing I did note was that they came out VERY ugly; they didn't hold the shape of the shell mold at all and pretty much just look like flat stones. I'm willing to take the blame for that, though. Pretty or not, these had a slightly crispy shell and the insides were completely light-as-air and melt-in-your mouth. DELICIOUS! It was almost like eating meringue in cake form. Next time I make these I will try to fix the shape and update.
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2 users found this review helpful

Lemon Madeleines

Reviewed: Dec. 6, 2008
Taste-wise, this was a great recipe. The lemon flavor was perfect as is; I didn't add extra zest as some did. Everything else about this recipe misses the mark, though. I knew I was taking a risk when I picked this recipe, though. They are much too moist and dense to be madeleines as is. My suggestions: beat the eggs and sugar until they are thick and fluffy (5 minutes should do). Whisk together the baking powder and flour, then sift and fold them into the egg mixture. This should help fight the denseness that might be a problem.
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30 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Sep. 6, 2008
WOW, this was AMAZING! I followed the recipe exactly, but I didn't have a springform pan so I used a 9-inch cake pan. There was a little extra filling so I made a mini cheesecake in a custard can. I did use a water bath and cooked for about 15 extra minutes--at one hour the center was still very jiggly. Then I broke some major rules...I didn't cool it in the oven, but ran a knife around the edge and then threw it in the fridge overnight covered in foil. There was no cracking whatsoever and it had the perfect fluffy, creamy consistency the next day. YUM!
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1 user found this review helpful

Rempel Family Meatloaf

Reviewed: Aug. 16, 2008
This is a tasty recipe but I don't think it can beat the Brown Sugar Meatloaf on this site. I used barbecue sauce for the steak sauce. I sifted out the flakes from a packet of powdered onion gravy (couldn't find onion soup) and used the onion flakes and 2 tsp of the actual gravy powder for a little extra flavor. This was a very tender meatloaf, so much so that it didn't hold tegether very well; maybe an extra 1/4 cup Ritz crumbs would make it firmer? I might make this again, but I'll probably return to my brown sugar recipe. :) Thanks anyway!
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2 users found this review helpful

Honey Nut Granola

Reviewed: Aug. 14, 2008
Really tasty and easy to make! I used a mixture of old-fashioned and quick oats. I omitted the sunflower seeds and instead used 1/2 cup whole flax seeds. I didn't have enough honey so I used 1/2 cup of a mixture of honey, maple syrup and corn syrup. Tasted just as well. I had to bake for about 8 extra minutes before it seemed done. I agree it needs a lot more honey or something to sweeten it though. It's a good cereal.
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1 user found this review helpful

Bananas Foster II

Reviewed: Aug. 7, 2008
WOW, THIS IS AMAZING! I kind of made a "dummy" version of this but it came out delicious anyway. First I scaled it to 1 serving and used a full banana. I followed the recipe except instead of rum (don't have any) I used whipping cream. Then I used chopped pecans instead of walnuts because I had some on hand. It took about 5 minutes to make and it tasted SO GOOD!
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1 user found this review helpful
Photo by { s.a.r.a.h }

Kung Pao Chicken

Reviewed: Aug. 7, 2008
I followed the recipe exactly except I forgot to buy a can of water chestnuts! Great recipe, and VERY spicy. For those who wonder, an ounce is 2 tbsp, so it's 2 tbsp chili paste and 1/2 cup peanuts.
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15 users found this review helpful

Chicken Tortilla Soup V

Reviewed: Aug. 6, 2008
This was a pretty good soup and I really loved how easy and quick it was. The soup itself tasted great but I felt the chicken was just bland; maybe it needed some kind of marinade? The recipe didn't specify, so I cut the chicken into little cubes. I agree with some who said that I'd like a little thicker consistency; that's what I'm used to from restaurants. Maybe a little bit of cornstarch next time? This was an overall good dish and I'd make it again.
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1 user found this review helpful

Thin Mint Crackers

Reviewed: Aug. 1, 2008
These are a pretty accurate replica of the Girl Scouts cookies, but I'm not sure it's worth all the time and mess. I had the same problem as a few others; I microwaved the chocolate to a perfect dipping consistency but as soon as the extract went in, it started to seize and get lumpy. Since it was so thick I had to dip the crackers and then scrape the extra chocolate off so that there was a nice thin, uniform chocolate coating. They set up really nicely in the freezer but then after I took them out the chocolate started to melt again. Huge mess and a hassle! They were a huge messy hassle and they LOOKED that way too. 3 stars for taste, but that's all...Maybe I'll try the Andes mints like others suggested, but this recipe just did not work for me!
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2 users found this review helpful

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