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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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5 users found this review helpful

Peanut Butter Cup Grilled Sandwich

Reviewed: Apr. 16, 2008
Yum! Simple and delicious. I just used a tablespoon each of peanut butter and chips and it was good. I love the melty creamy texture and it really does taste like a peanut butter cup when it's all hot and gooey.
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1 user found this review helpful

Southern Potato Salad

Reviewed: Apr. 8, 2008
This is a new favorite! First time making homemade potato salad, and it was a delicious change from the usual deli kind. I followed as is and thought it was much too dry, however, so I added about another half recipe of just the dressing and it is EXCELLENT. I will make this over and over!
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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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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

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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2 users found this review helpful

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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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

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

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

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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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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1 user found this review helpful

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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Clone of a Cinnabon

Reviewed: Jan. 21, 2008
These are PERFECT. I used my KitchenAid with the dough hook instead of a bread machine, allowing the yeast to bloom in the warm milk and sugar for 10 minutes first. Like many suggested, I heated the oven to 200 degrees then turned it off, letting the dough rise in an oiled bowl for an hour. My dough was very sticky, so I floured my counter and rolling pin generously. I just melted margarine and used a pastry brush to spread it across the dough once rolled out, then sprinkled the cinnamon/sugar mixture. I rolled from the long side, cut 12 rolls at 1.5 inches, and cooked them 25 minutes at 350 degrees. I also used all margarine instead of butter, just because it was what I had on hand, and everything came out great. A lot of time and some trouble, but definitely well worth it!
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Chocolate Chip Pancakes

Reviewed: Jan. 19, 2008
Yummm! I reviewed these a LONG time ago with some changes but I just made them again, following the recipe to a T, and they're just as delicious as ever! These are the softest, fluffiest pancakes you'll ever make--that 2 tbsp baking powder reeeeally does the trick. I didn't use the syrup even though I'm sure it would have been yummy; this is the best drizzled with Hershey's chocolate syrup!!!
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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

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