{ s.a.r.a.h } Recipe Reviews (Pg. 3) - Allrecipes.com (10353931)

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Dark Chocolate Cake II

Reviewed: Apr. 6, 2008
I have to be honest...I'm not crazy about this cake. It's subtle, but I don't like the flavor that the coffee lends to it. I followed the recipe exactly, and it comes out very moist. Good texture, but the flavor is just off. It needs frosting or a handful of milk chocolate chips to mask it and add the sweetness I was looking for.
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Vegan Bean Taco Filling

Reviewed: Apr. 5, 2008
I'm eating this as we speak, and let me tell you -- it is DELICIOUS. I left out the bell pepper and otherwise followed the recipe exactly. Perfect blend of spices. I'm eating this on warmed corn tortillas with lettuce and chopped tomato, and it's just great!
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Nannie's Hot Milk Sponge Cake

Reviewed: Apr. 1, 2008
I followed others' suggestions and reduced the sugar to a cup, otherwise following the recipe as is. I really enjoy the flavor, but I agree with those who said it came out a little rubbery. It wasn't light or spongy like I hoped it might be. It's pretty good, but because of the texture I doubt I would make it again.
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Garlic Croutons

Reviewed: Apr. 1, 2008
Simple and delicious. I did double the recipe, using 4 T butter and 1/4 cup olive oil. This is a tasty and convenient alternative to storebought croutons.
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1 user found this review helpful

Buttermilk Pancakes II

Reviewed: Mar. 30, 2008
I've made so many pancake recipes on this site, and I have to say buttermilk pancakes are my favorite. These were perfectly light and fluffy. I sprinkled some of them with chocolate chips after pouring the batter. Delicious! The next time I have buttermilk left over for another recipe I'll be sure to make these.
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Outrageous Chocolate Chip Cookies

Reviewed: Mar. 30, 2008
My boyfriend and I made these cookies and now have a new favorite! 10 minutes was perfect for these. They come out of the oven really soft and harden up after about 5-6 minutes. It's worth the wait! They are a perfect blend of flavors and they stay SO soft. I almost like these better than classic chocolate chip. Can't wait to make these again.
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1 user found this review helpful

Chicken Stir-Fry

Reviewed: Mar. 30, 2008
I really enjoyed this recipe. I added a can of sliced water chestnuts and bamboo shoots and would recommend it. I used chicken thighs because I had them on hand, increased the garlic powder by 1/4 teaspoon, and stirfried the chicken with a clove of minced garlic. I really love the flavor the marinade gives to the chicken. My only complaint is that I wish this stir fry had more of a "sauce"; the water and boullion wasn't much of one. I might try to concoct my own next time, but otherwise this recipe is delicious!
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1 user found this review helpful
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Rhubarb and Strawberry Pie

Reviewed: Mar. 28, 2008
I halved the strawberries and cut the rhubarb into 1/2 inch pieces. There was too much fruit to fit into one pie, so I made a little tart out of the extra. I made a homemade orange pie crust (pie crust with OJ instead of water) which complemented the flavors well. I had to add ten extra minutes to the cook time before the crust was cooked fully. The filling tastes amazing but is incredibly runny. Hopefully it will firm up over time. I had no problems with the rhubarb not cooking through, and I think precooking it would only make a mushy finished product. I will see what I can add or change to make the filling less runny, but this is an excellent pie otherwise.
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Sweet Corn Cake

Reviewed: Mar. 27, 2008
After having some excellent corn cake at a Mexican restaurant recently, I HAD to try and replicate it. This recipe was perfect! I substituted all purpose flour for the masa harina because it was what I had on hand. I baked it for 55 minutes and it was great. Can't wait to make it again!
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The Best Rolled Sugar Cookies

Reviewed: Mar. 27, 2008
I loved these! I reduced the recipe by a third (40 servings) and made no changes to the recipe otherwise. The one thing I did have a problem with was rolling them out. The dough was pretty sticky, even with a floured surface and rolling pin. I abandoned that idea, rolled the dough into balls and pressed them with the bottom of a glass dipped in green sugar (for St. Patrick's Day) and they came out beautifully! They stay perfectly soft the next day, too. These are excellent.
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Easy Whipped Cream

Reviewed: Mar. 27, 2008
I wanted something that tastes a little more like what you might buy at the store, but the sour cream lends a flavor that prevents that. It's still very good, though. This whipped up really easily and stayed that way for a bit, without melting in the fridge, which was a plus. Next time I'll probably go for a more basic recipe, though...
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J.P.'s Big Daddy Biscuits

Reviewed: Mar. 27, 2008
These were really easy to make. I used a pastry blender to cut in cubed shortening. They were pretty good, but a little heavier than what I'm used to. I think next time I'll use butter instead of shortening; it would lend a better flavor.
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Tofu Parmigiana

Reviewed: Mar. 8, 2008
This was a great dish. It was easy to make for the most part, though the tofu was a little difficult to work with and fell apart during the breading process. I followed most reviewers' advice and baked the tofu rather than fried it. I think it's an exaggeration to say it could pass as meat. UPDATE: I made this again, following the advice to press and freeze the cut tofu overnight then pour boiling water over it. This REALLY improves the texture. Dipped in egg before the breading and it didn't fall off at all. I tried it frying it this time and admit I like it better--much faster and crisper that way!
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5 users found this review helpful

Banana Shake

Reviewed: Mar. 8, 2008
This is an excellent drink as is, though I like to blend in a few ice cubes to make it frothier. I've made it many times, sometimes making substitutions (e.g. sour cream instead of yogurt, honey instead of sugar, OJ instead of lemon juice) just to use what I had on hand, and it tastes just as well.
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4 users found this review helpful

Oven-Baked Caramel French Toast

Reviewed: Feb. 8, 2008
This was a really tasty recipe. I used homemade cinnamon swirl bread and definitely recommend it. I left out the chopped pecans and the extra caramel sauce; I think rather than have two layers of bread with extra caramel, just one layer of bread with half the milk/egg mixture would be much better. That's what I'll do next time, because the caramel baked into the bottom layer of bread was absolutely delicious.
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2 users found this review helpful

Cinnamon Swirl Bread

Reviewed: Feb. 8, 2008
This bread was great! I halved the recipe to make one loaf, and mixed the dough with my dough hook as always, then let it rise for an hour. My only suggestion is adding about twice the filling to the center, both for extra taste and to give it a more distinctly visible swirl. I used half the loaf for the Oven-Baked Caramel French Toast recipe on this site and highly recommend it, but it was just as delicious sliced and plain!
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9 users found this review helpful
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Quiche Lorraine I

Reviewed: Feb. 1, 2008
This is the first time I've made or had a quiche, and to be honest, I think I've discovered I'm not much of a quiche person. But I'm giving the recipe five stars to be fair, because my mother and even my picky sister said it was delicious. Like many other reviewers, I decreased the liquid (1 cup half and half and a half cup milk) and cooked the onions beforehand. I made this with a homemade crust and if I were to make this again, I would blind-bake that for ten minutes or so; the bottom came out a little soggy. I had to cook for an additional 10 minutes before I thought it was firm enough.
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3 users found this review helpful
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French Baguettes

Reviewed: Jan. 27, 2008
Being used to store-bought baguettes, the difference in flavor and texture was a very pleasant surprise. I made this with the Kitchenaid dough hook attachment, letting the yeast, sugar and warmed water bloom for ten minutes before adding everything else. Followed the rest of the recipe exactly, heating the oven to 200 degrees and then turning it off and letting my dough rise inside. The egg yolk made a lovely golden brown, crispy crust and the inside was moist and delicious. I can't wait to make this again!
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5 users found this review helpful
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Bacon Wrapped Hamburgers

Reviewed: Jan. 26, 2008
I LOVED these burgers, though my picky little sister said they reminded her of my meatloaf (which she isn't too fond of). I added 3 cloves minced garlic and 2 tablespoons breadcrumbs because it seemed a little too moist upon mixing, and cooked them on a skillet with about 10 minutes at the top rack of the oven at the end to get the bacon cooked. There is definitely a strong onion flavor, which I think is good, but depending on your own preferences you might want to decrease the onion. They came out perfectly juicy, and the bacon really lends a great flavor. Next time I make these, I will probably cut the onions finer and cook the bacon a bit prior to wrapping the burgers, just for ease of cooking.
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Fluffy Pancakes

Reviewed: Jan. 25, 2008
I've been looking for the perfect pancake recipe on this site--I think I've found it! I used margarine in place of shortening and omitted the salt. I made mini pancakes (about two tablespoons of batter each) and they were fluffy, melt-in-your mouth, and cooked to a beautiful golden brown. I added butterscotch chips to half the batch and suggest it. I don't typically like pancakes (usually make them for my family), but I LOVE this recipe in terms of taste, texture, and presentation. 5 stars!
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3 users found this review helpful

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