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

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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3 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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0 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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1 user 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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2 users found this review helpful

Hasty Chocolate Pudding

Reviewed: Feb. 5, 2012

Fabulous recipe! Instead of making it in the microwave, I just mixed everything over medium-high heat on the stove. It was quicker that way, and healthier. As soon as it thickens, take it off the heat and pour it into bowls.

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1 user 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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1 user found this review helpful

Fluffy Pancakes

Reviewed: Jan. 10, 2012

I always make the mistake of making these pancakes every time. They are so dry and crack easily. I always cook on medium heat and follow recipe down to the last letter, too.

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1 user found this review helpful

Extreme Chocolate Cake

Reviewed: Dec. 31, 2011

READ BEFORE MAKING: I followed the recipe accordingly. It smelled great, looked great, etc. However, when you take the cakes from the oven, DO NOT remove them from the pan after 10 minutes. This recipe is a little misleading. After 10 minutes, I tried to shake the cakes from their pans and they broke all over. I would wait at LEAST 20 minutes before removing because the cake is very soft and moist, it needs time to cool and get firm.

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5 users found this review helpful

Aunt Teen's Creamy Chocolate Fudge

Reviewed: Dec. 22, 2011

There are a lot of misleading reviews here, and the recipe is a bit unclear. FOR THOSE WHO ARE NOT SURE WHAT A FULL BOIL IS, READ: **The first time I made this recipe, I literally waited until the liquid came to a VISIBLE, FULL BOIL. DO NOT do this! Start the 5 minute timer right when you see the tiniest, eeniest little bubble trying to come through. THAT'S when you start the timer. And while the 5 minutes is counting down, you won't see a FULL boil. If you do, then you are going to have a really hard, lumpy mess once you put the chocolate in. Trust me on this! Oh...and I use a gas-flame stove, not an electric one.

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8 users found this review helpful

Burmese Chicken Curry

Reviewed: Oct. 28, 2011

I don't know why I listen to recipes when they insist on adding one full cup of water. If you make this, start with just half a cup first, or else it's too watery. I also added 5 fresh green chiles for a spicy kick.

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8 users found this review helpful

Chettinad-Style Chicken

Reviewed: Oct. 19, 2011

My husband, who is from southern India, found this recipe and asked me to prepare it. This is fabulous! I added 11 fresh green chiles rather than just 4, since we love spicy dishes. Also, I didn't have whole peppercorns on hand, so I just used 2 teaspoons of ground black pepper. Thanks for sharing the recipe!

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4 users found this review helpful

Indian Chicken Curry (Murgh Kari)

Reviewed: Oct. 16, 2011

Great recipe. I made one big change, though. Because my husband is from southern India, I cook up a TON of Indian dishes. To this recipe, I added 11 fresh small green chiles (chopped). The chiles make it much more authentic and tasteful, especially if you love genuinely spicy food! Hope this helps!

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6 users found this review helpful

Easy Paella

Reviewed: Sep. 9, 2011

My hubby liked it, I didn't. I didn't think it was too original. Just tasted like shrimp-chicken-ground sausage over rice. I would recommend that after all the meat cooks, drain the grease and blood from the pan. Ew.

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3 users found this review helpful

Moroccan-Style Stuffed Acorn Squash

Reviewed: Sep. 2, 2011

This recipe was totally fantastic! I saved one stuffed squash-half and brought it over to my father. He ate it up and told me the next day he couldn't stop thinking about it! I am making it again for my parents this weekend when they stop by to watch the ND game. =)

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1 user found this review helpful

Artichoke and Tomato Chicken

Reviewed: Sep. 2, 2011

Well, my husband enjoyed this recipe, but I wasn't the biggest fan. It reminded me too much of a stuffed Parmesan chicken, which I don't really care for.

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2 users found this review helpful

Chicken Biryani

Reviewed: Sep. 2, 2011

My husband is from southern India and this is one of his favorite dishes. This recipe is made in different ways, the Muslim version (according to him), being the best, and most difficult. I made this recipe for my husband; however, I think it's important you chop up 3 small green chiles and cook it with the tomato mixture, that way, it gives this dish the necessary kick as in India. Also, my husband said the original version is made with hard boiled eggs and not potatoes, though I made it with potatoes. Finally, along with the green chiles and tomato mixture, I also added about 2 tablespoons of red pepper flakes. Overall, this recipe is good and my husband said it tasted EXACTLY like the way his mother made it back in India.

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9 users found this review helpful

Cajun Baked Catfish

Reviewed: Aug. 19, 2011

Great recipe! Word of warning, though: the seasoning is incredibly strong, so be careful about over-doing it. Anyway, I made this recipe with cornbread, fried green beans, and boiled red potatoes. Delicious! =)

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1 user found this review helpful

All Day Apple Butter

Reviewed: Aug. 6, 2011

Excellent recipe! I halved the recipe since I didn't have enough apples. I used 10 Golden Delicious apples and 1 1/2 cups of sugar. I cooked it in the crockpot for about 10 hours, the last hour uncovered. I stirred every hour or so with a wire whisk. I sealed my butter in Ball jars inside a water bath for about 15 minutes at a boil. If you don't know how to do a water bath, check out "Water Bath Canning for Dummies" on Youtube. If you don't have the giant water bath can and equipment, you can use another large pot, but be sure to place small towels between jars while boiling so they don't knock around into each other and break. I hope this review helps!

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10 users found this review helpful

Baby Back Ribs

Reviewed: Jul. 28, 2011

For those of you making ribs for the first time, you do NOT always have to remove the membrane from the ribs before cooking. If you forgot to do this, DON'T WORRY ABOUT IT. My father makes the most tender ribs I have ever tasted, and he never removes the membrane. The ribs are so tender, you won't even know its there. What my father does differently is that he marinates this recipe overnight. He cooks it on 250 degrees F for about 4 and-a-half to 5 hours, and they are KICK BUTT. Also, if you don't have a broiler, no worries. When your ribs are done cooking, remove them from the oven and smear them with more BBQ sauce, then put the ribs back into the oven for 5-10 minutes. They taste just as good.

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15 users found this review helpful