Sara Rajan Recipe Reviews (Pg. 1) - Allrecipes.com (10849623)

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Cream Corn Like No Other

Reviewed: Jul. 14, 2014
Great recipe. Made it for my mashed potatoes. I just used 1/2 cup of heavy whipping cream (hey, it worked!), and 2% milk for all the rest. Very creamy.
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1 user found this review helpful

Tiramisu II

Reviewed: Jul. 3, 2014
OK, I made this recipe to the letter. I refrigerated mine overnight (12 hours). I also put it in the freezer for about 2-3 hours, and, half hour before serving, I put it back in the refrigerator. The freezer really helped firm it up quickly, and it tasted great.
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1 user found this review helpful

Old-Fashioned Chocolate Fudge

Reviewed: Dec. 24, 2013
I just want to mention that although you shouldn't underbeat, you can definitely overbeat this fudge. Some recipes say to beat for 15-20 minutes...NO. This will result is waaay too crumbly fudge. This is a crumbly fudge to begin with, since it's a candy, but if you beat it for too long, it will crack and crumble when cutting through it. I only beat for about 4 minutes (until the butter is nicely incorporated), and have never had a problem.
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3 users found this review helpful

Baked Kale Chips

Reviewed: Nov. 9, 2013
Be sure to use the right kale! Use the thick leaves on the stems and don't make the same mistake I did by using the baby leaves from a bag. Overall, it's great!
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3 users found this review helpful

Ukrainian Red Borscht Soup

Reviewed: Oct. 13, 2013
Very comforting dish! I used only 3 sausages and bought pre-shredded cabbage. Didn't think to get the pre-shredded carrots, that would have helped! For my pot I added about 2 tablespoons of salt (this was about perfect).
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1 user found this review helpful

To Die For Blueberry Muffins

Reviewed: Jul. 8, 2013
Once you mix together all the ingredients, this batter will be very thick, almost like a sticky dough. This is totally normal. Just scoop it out and drop it into the muffin tins (about halfway). I was able to make 12 small muffins with this recipe.
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2 users found this review helpful

Classic Peanut Butter Cookies

Reviewed: May 31, 2013
Not enough flour. When you make this recipe, add an extra 1/2 cup of flour and bake for only 6-7 minutes. Then let them cool for 15 minutes. They will be soft and chewy that way, not crunchy.
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1 user found this review helpful

Cinnamon-Roasted Almonds

Reviewed: Sep. 12, 2012
I don't like high-in-sugar snacks, so I only added 1 tablespoon of sugar, a ton of cinnamon, and a pinch of ground cloves. Good stuff.
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0 users found this review helpful

Valentino's Pizza Crust

Reviewed: Aug. 28, 2012
Outstanding recipe. For future cooks, read this: Let the dough rise for 30 minutes, covered with a towel, rather than letting it rest for just 10 minutes. Then sprinkle 1/4 cup of extra flour on a surface and knead the dough for 5-7 minutes, or until dough has absorbed the flour. This will help you roll it out better and it will rise beautifully in the oven.
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5 users found this review helpful

Simple Whole Wheat Bread

Reviewed: Aug. 19, 2012
A marvelous recipe. I made it exactly. I only baked for 25 minutes and it was all I needed. The second batch I kneaded in raisins and cinnamon. By the way, the entire house smells like a bakery!
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2 users found this review helpful

Strawberry Jam

Reviewed: Jul. 15, 2012
READ: 1) Do NOT use anything under a 6-quart stock pot. If you do, and you find yourself boiling and boiling and boiling after half an hour, you CAN pour it into a bigger pot. I did that and it worked so much better. 2) This is not a 10-minute jam. If you are wondering when the hell the strawberry will thicken, you might be stirring for a good hour, as myself. The first half hour or so the jam will have the consistency of frothy Campbell's tomato soup, which is normal. It will be ready when the boil is slow and sticky-looking, and about as dark as deep, deep red cherries. When you see that, remove from heat and pour into jars. If there are some burnt pieces of jelly in your jam, don't worry about it. And yes, the bottom of your pan will be a mess, just soak it in warm soapy water overnight. Good luck!
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10 users found this review helpful

Best Brownies

Reviewed: Jun. 30, 2012
READ!!! These brownies, no matter how you mix them are only cake bars. I mean that sincerely. It does NOT matter how you mix the egg (which I barely mixed it, and used only a fork), because they are EXACTLY like squared cupcakes. This is NOT a brownie. Anyone who reviews this recipe and says it's wonderful IS NOT A SEASONED COOK!!!! Don't waste your time with this one! I mean it! You will only return to write a scathing review! Again, THESE ARE CAKE BROWNIES!!!!!!!!!!!!!!!!!!!!!!!
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1 user found this review helpful

Soft Oatmeal Cookies

Reviewed: Jun. 8, 2012
-Instead of pressing with the back of a spoon I simply give them a gentle press with my thumb before putting them in the oven. -I only used 1/2 cup of each type of sugar. -Instead og baking for 8-10 minutes, I take them out at 6 minutes, when they are still gooey inside. When they cool, this will keep them very moist. -I also added 3/4 cup of raisins.
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3 users found this review helpful

Tofu Parmigiana

Reviewed: May 8, 2012
Great recipe. I want to add that I noticed everyone recommended freezing the tofu first, then going through the trouble of squeezing water between paper towels, bla bla, baking first, then frying, then baking again...um...not necessary. As long as you have extra firm tofu, simply drain the water from the packaging, dip the tofu in the bread crumbs (and you DO NOT need to dip in eggs, the crumbs stick just fine without it), then bake it. You don't even have to fry it. That simple.
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6 users found this review helpful

Banana Crumb Muffins

Reviewed: Mar. 17, 2012
Meh...they were OK.
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2 users found this review helpful

Chicken Breasts with Herb Basting Sauce

Reviewed: Mar. 4, 2012
Instead of using olive oil, I used the same amount of sesame oil. YUM.
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3 users found this review helpful

Banana Cake VI

Reviewed: Feb. 10, 2012
I'm not quite sure how it tastes yet, but be careful to use enough batter that fills half the pan. I dumped all of the batter into my 9x13 inch pan and while it was baking, it ended up spilling over. Grr.
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2 users found this review helpful

Slow Cooker Buffalo Chicken Sandwiches

Reviewed: Feb. 6, 2012
For those of you who said this was too salty, DO NOT use the ranch dressing mix. You don't need it. It's still good without it. =)
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4 users found this review helpful

Hasty Chocolate Pudding

Reviewed: Feb. 5, 2012
I LOVE this recipe. I have been making it for a couple of years now. You can certainly tailor it to your own tastes as well. Instead of cornstarch, I use 3 tablespoons of unbleached all-purpose flour, and it's excellent. Also, I highly recommend using Hershey's Special Dark cocoa...even better than the regular cocoa! Anyway, I have made it using almond milk, which tasted just as great! I have also made it using 1 cup of milk and 1 cup of water (instead of 2 cups of milk) to cut down on calories. Also, I use half the sugar (1/3 cup), and it still tastes amazing! Additionally, I make it over the stove and not in the microwave. I just toss all the ingredients in a small pot and whisk constantly until it thickens.
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2 users found this review helpful

Cube Steak Parmesan

Reviewed: Feb. 2, 2012
This recipe was not to my liking. The cube steaks were too tough; it felt as if I were chewing shoe leather. Next time I'll bake them in the crock pot.
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2 users found this review helpful

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