Sarah Recipe Reviews (Pg. 2) - Allrecipes.com (10648221)

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Raspberry Custard Tart

Reviewed: Mar. 4, 2008
Overall, I didn't care for this recipe. I thought the custard was somewhat bland tasting. I did make a few minor changes, I baked the base in an 8 inch tart pan for a bit longer than specified in the recipe. I also used spreadable fruit with seeds and didn't bother to garnish the finished tart with berries. The tart could probably be better with a more flavorful custard but I won't be making it again.
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4 users found this review helpful

Orange Lemonade

Reviewed: Mar. 3, 2008
The lemon & orange are a great combination in this drink. To save time I didn't bother letting the mixture cool to room temperature, I just poured it into a large plastic jug and continued with the recipe. I also used room temperature water rather than cold. I think it's too sweet as it is, so I use 5 cups of water rather than 3 and it's perfect. The second time I made it, I added ½ cup of seedless passionfruit pulp (my mum's idea) and it tasted great! :o)
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Best of the Best Blueberry Muffins

Reviewed: Feb. 27, 2008
I really didn't like this recipe. Too much batter for 12 average size muffin cups, it was too sweet, fell apart too easily, and ended up too flat. No muffins I've ever eaten have been made with butter... always oil. These are too much like cake. I won't be trying this recipe again. :/
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4 users found this review helpful
Photo by Sarah

Dark Chocolate Cake I

Reviewed: Feb. 18, 2008
I LOVE this recipe! The cake isn't too sweet which is great, and it goes perfectly with ganache. They freeze well, too, which is perfect for those of us who don't have enough people around to eat a whole three-layer cake. :) I would suggest mixing the cocoa powder and water an hour or more before you plan to mix up the cake batter. The longer the cocoa/water mixture is left to cool, the better, because it gets thicker as it cools. This is a recipe that I will definitely be making over and over again - thanks Carol! =)
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4 users found this review helpful
Photo by Sarah

Lamingtons

Reviewed: Jan. 22, 2008
I love this recipe! Easy to make, and tastes much nicer than store-bought lamingtons. I didn't have a 8x12 inch pan so I used a 9.5x12 inch pan instead and baked the cake for 25 minutes. I also followed another reviewers suggestion and left the cake uncovered overnight. I will be making this recipe again. =)
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32 users found this review helpful
Photo by Sarah

Pecan Logs

Reviewed: Jan. 12, 2008
These cookies have a very dry, soft, crumbly texture so they may not be good for those of us who like crisper cookies. However they have the right amount of sweetness and the pecans give it a nice flavor. I powdered the pecans rather than chopping them up to make the dough easier to work with. I also dusted the finished cookies with confectioners' sugar rather than rolling them in it - that way you don't get it all over your fingers. :o)
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3 users found this review helpful
Photo by Sarah

Strawberry Meringue Cups

Reviewed: Jan. 6, 2008
These were really good, but I think the recipe yield should be for 6 smaller cups rather than 4 bigger ones. I used strawberries and blueberries and dusted them with confectioners' sugar. Definitely don't sweeten the cream - the meringue gives all the sweetness you need! :o)
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14 users found this review helpful
Photo by Sarah

Victoria Sponge Cake

Reviewed: Jan. 6, 2008
I like this cake, although it's heavier than a traditional sponge. Instead of cream or jam, etc, I brushed some melted butter on top and sprinkled on a mixture of cinnamon and sugar. A lovely cake to have with tea or coffee. :o)
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4 users found this review helpful

Greek Style Potatoes

Reviewed: Nov. 11, 2007
I really liked this recipe. Next time I think I will add less lemon juice though as they were a little too sharp for my taste. These are really good served with lamb and I will most definitely be making them again. :D
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1 user found this review helpful

Lamb Chops with Balsamic Reduction

Reviewed: Nov. 11, 2007
I loved this recipe! I didn't have any shallots so I used onion. The sauce was nicer than I expected. :D Great recipe, will definitely make it again!
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1 user found this review helpful

Garlic Fried Rice

Reviewed: Nov. 8, 2007
I added more butter (otherwise there isn't much for the rice to be coated with) and I added some steamed carrots, baby corn, bamboo shoots & beans to the rice before serving. This recipe is a great side dish for Chicken Piccata II. :D
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Strawberry Syrup

Reviewed: Nov. 8, 2007
I used half a cup of sugar and it turned out perfectly! The strawberries provide most of the sweetness. Great with cream on pancakes. :D
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24 users found this review helpful

April's Deviled Eggs

Reviewed: Nov. 8, 2007
This recipe is great! My family loved them. I used garlic powder instead of garlic salt, because it really doesn't need salt in it. I know other people have complained it was too salty, I think the final flavor of the eggs will depend on what type of mayonnaise and mustard you use. For example I have noticed there are big variations between different brands of mayonnaise. Some have a more tangy flavor than others, some are creamier than others, etc. Next time I made these I used ranch dressing instead of mayonnaise, less mustard, and added a bit of dill. They were delicious! :o)
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Displaying results 21-33 (of 33) reviews
 
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