Sarah Recipe Reviews (Pg. 1) - Allrecipes.com (10785623)

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Cranberry Pistachio Biscotti

Reviewed: Dec. 20, 2008
I made both the Spring Biscotti and the Cranberry Pistachio Biscotti from this site. I was worried about using olive oil instead of butter. To make a direct comparison I used the same amount of craisins (3/4 cup) and pistachios (3/4 cup) in each recipe. I also eliminated any flavorings other than almond and vanilla (ie: omitted orange flavoring). Honestly there was little difference between the oil and the butter. The Spring Biscotti with the butter was a little crunchier and a little easier to work with/cut. The Cranberry Pistachio Biscotti with the oil stuck to the parchment paper a little and was a little more delicate to cut without crumbling. However, the end result was a little softer than the spring biscotti. Either recipe is 5 star. I can't decide which one I will make again as they were so similar but I don't think I can go wrong!
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Spring Biscotti

Reviewed: Dec. 20, 2008
I made both the Spring Biscotti and the Cranberry Pistachio Biscotti from this site. I was worried about using olive oil instead of butter. To make a direct comparison I used the same amount of craisins (3/4 cup) and pistachios (3/4 cup) in each recipe. I also eliminated any flavorings other than almond and vanilla (ie: omitted orange flavoring). Honestly there was little difference between the oil and the butter. The Spring Biscotti with the butter was a little crunchier and a little easier to work with/cut. The Cranberry Pistachio Biscotti with the oil stuck to the parchment paper a little and was a little more delicate to cut without crumbling. However, the end result was a little softer than the spring biscotti. Either recipe is 5 star. I can't decide which one I will make again as they were so similar but I don't think I can go wrong!
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24 users found this review helpful

Seven Layer Taco Dip

Reviewed: Dec. 12, 2008
I eliminated the salsa, bell peppers, and lettuce. Added homemade guacamole. Yum.
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3 users found this review helpful

Chex® Muddy Buddies®

Reviewed: Nov. 29, 2008
I was really looking forward to trying this recipe and was greatly disappointed. I thought the flavor was kind of bland. I had plenty of the mixture covering each piece so I'm not sure what the problem was. Maybe it would be better with milk chocolate?? Also, the powdered sugar gets everywhere when you eat it. On the plus side it is VERY easy to make.
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1 user found this review helpful

Pecan Pie V

Reviewed: Nov. 29, 2008
Would give 4.5 stars if possible. I was concerned about making this pie since it wasn't going to be as sweet as a pie made with Karo syrup. I have a huge sweet tooth. But, I liked the idea of trying something different and the recipe seemed very easy - and it was. I wished I had seen the reviews to increase the amount of filling. It was more shallow than say the pumpkin pies I made but it was adequate. The taste was suprisingly great and plenty sweet. I used the store bought roll out crust and added pecans on top for looks. Next time I think I will add the cinnamon as another reviewer suggested...and increase the amount of filling.
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Chicken in a Pot

Reviewed: Nov. 29, 2008
This recipe was just ok at best. It seemed to be missing something - there was not a lot of flavor. Very easy to prepare and healthy but not sure I'll ever make it again.
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Basic Cream Cheese Frosting

Reviewed: Oct. 19, 2008
The taste is delicious. I had made a different recipe before that called for 2 - 8 oz containers of cream cheese and it was too tart. I made this for a pumpkin cake from this site. I knew the cake was going to be really sweet so I cut the sugar for the frosting down to 3 cups. I have a very big sweet tooth but I think 4 cups of sugar would have been too much. The frosting was very sweet with the 3 cups. I will use this recipe again.
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Mrs. Sigg's Snickerdoodles

Reviewed: Mar. 31, 2008
The best thing about this recipe is that it is good as is - you do not need to make ANY modifications. The reason they are so good is because of the shortening - I never used this recipe before because shortening is not an ingredient I usually keep in my pantry but I will now - it makes all the difference. Use plenty of sugar/cinnamon for the coating. Less time in the oven is better - they may look a little underdone but will firm as they cool.
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Caramel Bars

Reviewed: Dec. 25, 2007
5 stars for the taste. However, I wish I had read the reviews more thoroughly. I would have reduced the butter to 1/2 cup and doubled the oatmeal mixture because otherwise the proportion of caramel is too much and they come out too soft. Used 9x9 glass dish with no problem. Don't know why they suggest to cut while hot. Much easier to do this after they cool. In fact, I kept thinking they weren't done because they were so gooey in the middle - I finally figured out this was just the caramel that needed to be cooled and set.
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5 users found this review helpful

Cherry Snowballs

Reviewed: Dec. 25, 2007
These are pretty good - a little on the bland side and a little dry. I too feel like they are missing something. However, they were a hit at Christmas.
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Easy Sausage Cheese Balls

Reviewed: Dec. 25, 2007
I thought these were excellent! - They are like mini cheese/sausage biscuits. I added about a tbsp of onion powder to the mixture to help with flavor. I only added 1/4 cup of milk to help it stick together as suggested but probably could have done without it. I put the sausage into the bowel with the bisquick and finely shredded cheese while it was still hot (you must cook the sausage first) - this helped soften the cheese and make it easier to form into balls. 10 minutes in my oven at 400 degrees made them perfectly brown.
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1 user found this review helpful

Buckeye Balls II

Reviewed: Dec. 13, 2007
These aren't quite as good as my aunt's recipe. The mixture was rather stiff/crumbly to work with which made them difficult to roll into balls. There wasn't enough chocolate to cover them all - I got about 40 balls. I also did not like the toothpick method. Overall good but needs some perfection.
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Smoked Gouda Mac and Cheese

Reviewed: Dec. 13, 2007
5 star recipe with the follwing modifications. I used 8 oz of smoked gouda and about 5 oz of sharp cheddar. I reduced the amount of milk to 1 and 1/2 cups. I also added a liberal amount of garlic salt. This resulted in a very cheesy sauce and a delicious taste. The gouda is quite strong and next time I may reduce the amount of gouda and increase the amount of cheddar. Also topped with bread crumbs.
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94 users found this review helpful

Roasted Pork Loin

Reviewed: Dec. 13, 2007
Very easy and moist. I used two 1 lb pork loins. I added thyme to the paste. It took about 45 min - 1hr to cook.
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White Chocolate and Cranberry Cookies

Reviewed: Dec. 11, 2007
A new favorite! The only thing is they were very flat. The cooking time took some figuring out. The first batch was brown on the edges and doughy in the middle but even after they cooled they turned out a little under done. I found the 10 min time worked better. I used vanilla instead of brandy. Very sweet cookie. Next time I will reduce the white chocolate chips and add extra craisins. Like others suggested there are many variations I would like to try with this recipe including substituting dried cherries for cranberries and making an oatmeal version. A very unique cookie that I am glad I found. UPDATE - I JUST MADE THESE FOR CHRISTMAS AS A OATMEAL COOKIE AND THEY ARE MUCH BETTER THIS WAY!
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4 users found this review helpful

Garlic Chicken

Reviewed: Dec. 8, 2007
pretty good. served over pasta with butter/garlic. very easy
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Caramel Filled Chocolate Cookies

Reviewed: Dec. 8, 2007
My husband really enjoyed these cookies but I thought they were just ok. I used Rolos - maybe I will try something else next time - they weren't quite as caramel flavored as I expected. I think the batter would make a good plain chocolate cookie. I omitted the nuts and added extra flour/cocoa as someone else suggested. These cookies don't spread out on the pan much - so you can place them close together to bake a lot at one time. I only chilled the dough for an hour and I had no problem with it being sticky as others mentioned. I might make them again one day but they aren't going on the favorite list.
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Alysia's Basic Meat Lasagna

Reviewed: Nov. 2, 2007
I had never made lasagna before (I am not much of a cook) but this recipe was so easy and delicious. As recommended I used 2 jars of sauce - my favorite store brand marinara. I also did half ground beef and half sausage...however I used 1 lb of each because my husband wanted it meaty - it was good but maybe a little too much meat. I added extra garlic and extra basil / italian seasoning. The store only had 32 oz containers of Ricotta and I got distracted and used 24 oz instead of 15 oz - this worked out ok since I had used doubled some of the other ingredients. Instead of mozzerella/provolone I used the packages of shredded Italian cheese from the grocery store which include those cheeses but also has asiago and something else I think. My husband's reccommendation is to cook the onions a few minutes before adding the garlic to the pan. I put both in at the same time and when the garlic started to get a little too brown the onions weren't quite done yet. This resulted in some crunchy onions in the lasagna. Despite all my goof ups it was still very yummy - a fool proof dish!
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3 users found this review helpful

Perfect Pumpkin Pie

Reviewed: Jul. 24, 2007
The best pumpkin pie - always a hit. I am not a big fan of nutmeg so I refuse to own any. Instead I use the pumpkin pie spice but double the amount suggested - otherwise it comes out very bland. Not overly sweet so I might try others suggestion to add sugar. However, it is excellent as is and the pie usually picks up some sweetness from the whipped cream we put on top.
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Tuna Noodle Casserole I

Reviewed: Jul. 24, 2007
This was bland, dry, and horrible.
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Displaying results 1-20 (of 21) reviews
 
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