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

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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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32 users found this review helpful

Lemon Tart

Reviewed: Jan. 4, 2008
I have to say that, for me at least, this recipe was a nightmare to make. Midway I realized that the directions were completely off. The milk, sugar and cornstarch got VERY thick VERY fast--it was sticking all over the bottom of the pan and by the time I added the eggs in there was no way that blob would ever have come to a boil of any sort. I turned the stove to low and added the butter and lemon peel while still on the heat, let it melt and mixed it in...then stirred in the lemon juice, upped the heat and let it come to just barely a boil--only to ensure that the eggs were cooked. I let this cool and folded in the sour cream. Despite all the trouble and panic (and the pan-scraping that ensued to get the lemon sludge off) the filling tastes delicious. But it's just not worth the trouble...sorry.
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22 users found this review helpful
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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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21 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

Banana Banana Strawberry Smoothie

Reviewed: Apr. 28, 2008
I really love this! I added about a cup of ice. I really loved the creamy consistency, and the yogurt added strawberry flavor without pesky seeds in every swallow!
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16 users found this review helpful

Tar Heel Pie

Reviewed: Apr. 28, 2008
I really enjoyed this pie. I did use margarine instead of butter--it was all I had and I just didn't want to wait! I used a combination of milk and semisweet chocolate chips in the filling. At 40 minutes I thought it was way too gooey, but I didn't want to bake over the suggested time so I took it out against my better judgment. I didn't enjoy it at first, but by the next morning it had firmed up while still maintaining just the right amount of gooeyness. I microwave a sliver for 15 seconds and serve it with a scoop of ice cream--it's heavenly!
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15 users found this review helpful

Chocolate Meringue Stars

Reviewed: Jan. 1, 2008
I don't have a pastry bag; I dropped them in tablespoons and added 5 minutes to the baking time, and they came out melt-in-your-mouth. Let them sit for awhile, because they come out of the oven with gummy insides but crisp up over time. I used semisweet chocolate chips in the glaze and didn't taste the shortening at all. These are quick and easy...electric stand mixer does most of the work, and they don't take hours to cook and cool like some other meringue recipes I saw on the site. Taste chocolatey and delicious! I can't wait to make these again, they're so simple!
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10 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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9 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

Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Jun. 29, 2007
This recipe was amazing, even with my few minor substitutions. I used all real butter as opposed to shortening. I had no rolled oats or cloves on hand, so I used old-fashioned oats and added extra cinnamon. The cookies came out absolutely perfect! They are also excellent with chocolate chips!
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9 users found this review helpful

Easy Pie Crust

Reviewed: Jan. 4, 2008
After a day of baking for a party, I was NOT in the mood to prepare another pie crust. I took a gamble on this one, not expecting it to turn out very well--I should have gone with my instinct. It was so greasy that I had to literally soak up the excess pools of grease with paper towels before sticking it in the oven. Even so, it was quick and easy, and came out perfectly flaky and I was optimistic--till I tasted it. I did not care for it at all. It ruined an entire custard pie, and I ended up having to scoop the custard out into a dish to eat alone. I have learned my lesson...I will never cut corners again. The extra time put into making a traditional pie crust is worth it.
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7 users found this review helpful

Smooth Sweet Tea

Reviewed: Jun. 18, 2008
The baking soda really does make the tea nice and smooth--definitely no bitterness. I used Lipton iced tea bags and think 3/4 cup sugar is a tad too sweet...next time I'll probably use 1/2. Great stuff. *UPDATE* I just followed this recipe exactly using Tazo Passion Tea bags. It is EXACTLY like Starbucks sweetened passion tea, except a much better deal -- and that makes it all the more amazing! DEFINITELY TRY IT!
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6 users 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

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
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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

Brazilian Lemonade

Reviewed: Jul. 19, 2008
I made the mistake of following a reviewer's advice not to peel the limes, and followed the recipe exactly. At first it was way too sour, so I added another cup of water and a few tablespoons sugar. It was just alright. But if you don't drink ALL of it at once, it sits and becomes more bitter by the minute--no more than an hour after I'd made this, the entire batch was simply ruined by awful bitterness. Maybe it was just my particular limes, but I won't ever attempt to make this again.
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4 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

Bev's Chocolate Pie

Reviewed: Dec. 1, 2007
This was kind of a disaster. The meringue did not work out at all...it seemed perfectly browned on the outside but it soon started to weep after I took it out, then promptly deflated. But even after taking off the meringue, the chocolate pie itself wasn't good either...it was like pudding in a pie shell, and not at all worth the effort. I will never make this again.
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4 users found this review helpful

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

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

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