Sarah Recipe Reviews (Pg. 1) - Allrecipes.com (10648221)

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Traditional White Bread

Reviewed: Oct. 8, 2009
This is the best bread recipe ever! I've made this with butter and with lard, and it is infinitely better with lard! The texture is great and it tastes delicious! Even people who don't normally like home-made bread love this.
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1 user found this review helpful

Italian Pinwheel Rolls

Reviewed: Aug. 26, 2009
I like this recipe. The dough is easy to work with and the rolls come out nice and soft - and not too sweet which is a plus for me. :D The filling: I did use a bit less garlic than the recipe states and it was a bit bland. However, since I don't like too much garlic, next time I made them I used parmesan, mozzarella, oregano, parsley, basil, a bit of tomato paste, and some finely chopped onion (cooked first) & capsicum (bell pepper) to make "pizza pinwheels" and they were very well received. :D
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5 users found this review helpful

Pasta Pomodoro

Reviewed: Jun. 21, 2008
I really, really like this. I make it all the time. I think the Balsamic vinegar really makes it! Do adjust the amount of pasta depending on how many people you're feeding though, 2 packets seems a bit overboard, to me. Excellent recipe!
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Easy Focaccia

Reviewed: Jun. 21, 2008
This is a great recipe - a regular in our house! An alternative topping is: minced fresh garlic (one or two cloves), finely chopped fresh parsley, parmesan & mozzarella. Divine!
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1 user found this review helpful

Dijon-Tarragon Cream Chicken

Reviewed: Apr. 23, 2008
We don't care for Tarragon, so I used dried Thyme instead which was nice.
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1 user found this review helpful

Chicken Gravy

Reviewed: Apr. 21, 2008
I liked this recipe. The flavour was good. As for the people who didn't like this recipe, I think there are two things that need to be right for it to work out well. 1) I used a good quality packaged chicken broth, no homemade broth or pan drippings that might be too fatty, etc. 2) Mix the cornstarch with about 1/6 cup of cool water, making sure it's mixed VERY thoroughly to avoid lumps. This was great over mashed potatoes. :)
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Supreme Strawberry Topping

Reviewed: Apr. 12, 2008
I must admit I was skeptical of this recipe since I've never liked strawberry topping. But this recipe is amazing! Great over ice cream and tastes so much more natural than bought topping. I only did otwo things differently; I cut all the strawberries in half and pureed the entire batch because I'm not fond of lumpy toppings. Don't worry about the seeming lack of liquids at the beginning, the strawberries soon add moisture. This is a great recipe that I will be making again!
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1 user found this review helpful

White Bread For The Bread Machine

Reviewed: Apr. 9, 2008
Very good! Undoubtedly easy to make. I used olive oil rather than vegetable oil. It wasn't the highest loaf ever but is nice and soft inside. It had a fairly sweet taste to it though, could probably do to have a bit less sugar.
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Chicken Scarpariello

Reviewed: Mar. 26, 2008
Hmm. I doubled the recipe and used 1/4 cup of lemon juice and 3/4 cup of water instead of the 1 cup of white wine. Overall we didn't think the flavours went together very well and it was quite strong. I also had to cook it for over 10 minutes for the liquid to reduce and had to add cornflour dissolved in hot water to thicken the sauce up. I won't be making this recipe again, I just didn't care for it.
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1 user found this review helpful

Egg Salad Sandwiches

Reviewed: Mar. 22, 2008
This recipe uses way too much onion - it's all I could taste. I think 1 tablespoon is quite sufficient. The only thing I changed was using dried dill. I won't be making this again.
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1 user found this review helpful

Cheddar Cheese Straws

Reviewed: Mar. 21, 2008
Eh. These weren't really that great. The taste was okay, but they needed longer in the oven before they were browned. We thought they were rather dry. They might be nice dipped in something, but I don't think I'll be making them again.
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1 user found this review helpful
Photo by Sarah

Di's Delicious Deluxe Deviled Eggs

Reviewed: Mar. 20, 2008
Excellent recipe! :D Tip: Press the yolks through a sieve - makes it creamy and lump-free!
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7 users found this review helpful
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Pro Ganache

Reviewed: Mar. 18, 2008
One of my favourite things about this recipe is that it's so easy to scale it. I quarter it and get a perfect amount for one 8 or 9 inch cake. I also use half milk chocolate melts and half good quality non-baking chocolate, usually Lindt 70% cocoa chocolate. This is a delicious and versatile recipe that I use all the time. Can't recommend it highly enough! :D
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23 users found this review helpful
Photo by Sarah

Clone of a Cinnabon

Reviewed: Mar. 17, 2008
I LOVE these! Easy to make and they taste divine! Excellent when they're warm and they make the kitchen smell so nice. Remember to roll the dough up starting on a LONG side. :) Excellent recipe! :D
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4 users found this review helpful

Banana Berry Smoothie III

Reviewed: Mar. 16, 2008
I used frozen mixed berries and used 3/4 cup of a rich, sweet vanilla yoghurt (I like my smoothies thick). Has a nice taste but definitely use a sweet yoghurt or the smoothie won't be quite sweet enough. I also strained most of the crunchy berry seeds out.
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10 users found this review helpful

Creamy Rice Pudding

Reviewed: Mar. 15, 2008
The only thing we didn't LOVE about this recipe was that we found it slightly too sweet. Next time I make it I will use 1/4 cup of sugar. I also added cinnamon. Great recipe! :D
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3 users found this review helpful

Heavenly Chocolate Mousse

Reviewed: Mar. 11, 2008
All I can say is, WOW! Rich and creamy... delicious! The only thing I did differently was halving the recipe (I used 2 smallish egg yolks) and used half milk chocolate melts and half Lindt 70% cocoa chocolate. Very nice!! =D
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2 users found this review helpful

Chicken Nepiev

Reviewed: Mar. 10, 2008
I made a few minor changes... I used a Kraft garlic & parmesan [cream cheese] dip in the middle, I used Italian herb mix in place of the Italian seasoning, used plain bread crumbs, and I used only butter rather than butter and oil when I fried the chicken. Firstly, there was way too much "sprinkling" herbs - I only used a quarter of it, if that. I poured the butter from the pan over the chicken before baking it. It needed to be in the oven for 30 minutes and came out nicely. However I think the recipe calls for far too much garlic. I am usually quite insensitive to garlic but this really was too much. Next time I make it I will modify it and use my own herb/spice mixture. A good concept though, with some changes.
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6 users found this review helpful

Blueberry Cream Muffins

Reviewed: Mar. 5, 2008
These muffins are great - soft and sweet! The only things I did different to the recipe instructions when I made these were substituting sour cream for cream with lemon juice added (didn't have sour cream), used half light brown sugar and half white sugar, and I added about ½ a teaspoon of cinnamon. I tend to overmix things so they did end up a little flat. Maybe a bit too much batter for regular size muffin tins though, next time I'll make more, smaller ones. :)
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Basic Truffles

Reviewed: Mar. 4, 2008
These are delicious! For half of the chocolate I used plain milk chocolate button melts and the other half was Lindt 70% cocoa chocolate. Very rich and not too bitter as the 70% cocoa chocolate is by itself.
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1 user found this review helpful

Displaying results 1-20 (of 33) reviews
 
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