sarahxbee Recipe Reviews (Pg. 1) - Allrecipes.com (10855193)

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Macaroni Coleslaw

Reviewed: Feb. 9, 2011
I love recipes like this that people think they will hate but end up raving about. Who would think things like cabbage, pineapple, cherry yogurt and Dijon would go together so perfectly? This salad is great! It's light but still filling. It's great with grilled meat, fish or chicken but it's complex enough to have on it's own. Try it!
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8 users found this review helpful

Early-Riser Muffins

Reviewed: Mar. 3, 2010
I like this idea, but I only made a half batch to try the recipe to try it out. My 3 star rating is for the recipe AS IS. We thought it was a little dense & bland, as mentioned in pervious reviews. For the second batch, I used old cheddar cheese, doubled the dry mustard and I added s&p and a few drops of liquid smoke. I also left out 4Tbsp of flour which helped lighten them a lot. I don't see the point of the sugar, and I left that out both times. If you don't like liquid smoke, maybe some tabasco sauce would be a nice addition.
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2 users found this review helpful

Smokey's Cat Food (Cold Salmon Spread)

Reviewed: Mar. 3, 2010
Thanks for sharing, Smokey! I've made this twice with canned salmon, and last weekend I made it with fresh salmon, which I cooked and cooled. It is excellent both ways! I prefer using cooled salmon fillets (easier than picking out all the bones from the canned variety and the skin kind of puts me off) Use fresh lemon juice and as much horseradish as you like. Enjoy!
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16 users found this review helpful

Vegan Cupcakes

Reviewed: Nov. 15, 2009
I've made this a few times. As written, I think the vanilla (or almond extract) overpowered the coconut flavor. I am rating it 4 stars because I changed it a little. I used coconut milk, skipped the vinegar, coconut extract and used Lisa S's icing recipe. After reading the review that it was muffin like, I used cake flour (or omit 4Tbsp of A.P. flour). My cupcakes were delicate, light and fluffy and had a great coconut flavor.
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6 users found this review helpful

Eggplant Delight

Reviewed: Nov. 8, 2009
This is an easy, basic comfort food, but it could use some spicing up. Cut your eggplant, lightly salt it, and sit it on papertowels for about 30min. You will be amazed how much water comes out! Otherwise, the eggplant will soak up all the oil like s sponge & and you'll have a bland, mushy mess. This is also true for zucchini, and you could substitute/use a combination of the two.
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12 users found this review helpful

Cream Cheese Pumpkin Muffins

Reviewed: Jul. 31, 2009
I followed the directions exactly. I'd originally planned to make muffins using the Pumpkin Date Loaf recipe on this site (DELICIOUS!) and I wish I'd done that. The cream cheese middle wasn't thick enough to stay in the middle in the batter (even when I tried making a tiny well for it). The baking time suggested seemed right, and I checked for "doneness" with a toothpick. Only a few minutes after cooling the muffins caved in, and once cooled we all tried them and didn't care for them. The cream cheese had a funny taste and texture, and overall it was a waste of time and ingredients. I will stick with the pumpkin date loaf recipe, and maybe try a cream cheese & cinnamon frosting.
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10 users found this review helpful

Pumpkin Date Bread

Reviewed: Jul. 25, 2009
Five stars because the recipe is perfect exactly as written! No changes, except that I used 3tsp of pumpkin pie spice because I was running low on cinnamon, and I made muffins because I prefer them to loaves. (My muffins were beautifully done after 20min. I've already eaten two just to make sure). The smell of them baking is mouth watering! If you're health-conscious- they are very moist and flavorful they don't even need butter! EDIT: This is a VERY forgiving recipe. I've made it many times using all pumpkin (I didn't have appleasauce), and I've made it withl raisins and also chocolate chips when I didn't have any dates. DELICIOUS!!
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35 users found this review helpful

Carrot Oatmeal Muffins

Reviewed: Jun. 14, 2009
I too used 3/4c applesauce + 1/4c oil. I skipped the cream cheese, and the muffins are delicious, but my muffins stuck to the papers. I've made hundreds of muffins and haven't had this problem before. THe sticking made the muffins messy & ugly so I wouldn't give them to anyone/take them in anywhere, but for us at home they're fine. EDIT: After 2 days, the muffins are still moist and tender and no longer stick to the papers. :)
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1 user found this review helpful

Simple and Delicious Sponge Cake

Reviewed: Apr. 29, 2009
This is a perfect recipe! Especially if you need something last minute & don't want to go to the store. Like the previous reviewer, I thought this might be a bit bland, but since I had all the ingredients on hand, I thought I'd give it a try, and it is delicious! It doesn't need anything added to it, but at the same time, it's perfect because can be played with to suit everyone's taste. I prefer it as is, and my boyfriend likes it with powdered sugar, or cinnamon or with yogurt. Thank you for sharing your recipe, Dasha! :D
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14 users found this review helpful

Chicken Thighs with Crispy Prosciutto and Foie Gras Pate

Reviewed: Mar. 24, 2009
Delicious and easy recipe- don't change a thing! Foie gras is a bit pricey, as are most quality ingredients. As for it being "cruel" that is a misconception, easily disproved with a little research. Enjoy!
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4 users found this review helpful

Emily's Pickled Eggs

Reviewed: Mar. 1, 2009
I hate to be the voice of dissent, but these did not work for me. I was certain this was a "sure thing" given the simple ingredients and instructions, and the fact that it's about the only recipe I've ever seen with all 5* reviews. I made these are Thursday, and I followed the measurements & instructions EXACTLY. By the end of the first day, the eggs were all a mottled brown color... very unappetizing. When I tried one tonight, it was awful. I've never made pickled eggs before, but when I buy them, they retain a bright white color. I am so disappointed that 1 dozen eggs were wasted. Given the spectacular results others have had, I would like to try again. *Update: Thanks for your feedback, the answer is no, I did not use balsamic vinegar.
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90 users found this review helpful

Sweet Corn Bread

Reviewed: Feb. 26, 2009
I made this bread exactly according to the recipe and there weren't any leftovers! I found the sweetness was an excellent companion to a spicy or hot dish. I've made it with a spicy black bean soup and and also with a very spicy chili. The sweet bread complimented both perfectly!
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2 users found this review helpful

Two Minute Peanut Brittle

Reviewed: Feb. 26, 2009
RECIPE 3 stars, RESULTS 5 stars. I am giving this recipe 3 stars because I think that it is MUCH better with salted peanuts, and I think that it should be noted that it's very important to work quickly! Like a previous reviewer mentioned, the caramels set very quickly after melting! The juxtaposition of sweet caramel and salted peanuts is the key to good peanut brittle. You can whip this recipe up in a snap, and it's delicous! In a nutshell: 1. Use SALTED, ROASTED PEANUTS 2. Work fast! I hope everyone enjoys this as much as we did!
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11 users found this review helpful

Chicken Blood Rice

Reviewed: Feb. 26, 2009
This is a good, basic recipe. Please don't let the blood turn you off. Recipe like this were created to prevent wasting any part of the chicken. I cooked the rice in chicken stock instead of water. To my fellow reviewers; maybe you could post something constructive. I don't understand how "I did not care for this recipe at all" could possibly to be rated "helpful"
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37 users found this review helpful

Beef Heart Braised in Wine

Reviewed: Feb. 21, 2009
Although obviously an organ, heart is not organ meat. It is a muscle. I soak it in cold, salted water for about an hour before cooking (I can't remember why, I just learned to do that when preparing heart). I too added garlic. If you don't have red wine, red wine vinegar works well too. I've made it with apple cider vinegar once in a pinch and it was good. Also, just about any root vegetable works well.
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99 users found this review helpful

Mackerel Spread

Reviewed: Feb. 8, 2009
Danke! Thank you for sharing this recipe! My guests and I loved it. Even kids who are picky eaters and don't like fish enjoyed it. I used about half the butter because I was running low and it was still prefect. Great on water biscuits, Truiscuts and melba toast.
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7 users found this review helpful

Boiled Chicken

Reviewed: Feb. 8, 2009
Simple & tasty. The chicken was literally falling off the bone as I was taking it out of the pot, and it's juicy & delicious. I haven't made soup yet, but I tasted the broth and it is delicious. Thank you so much! EDIT: Since my 1st review, I have used this method several times; with whole chickens, thighs, legs, breasts (whatever was on sale!) This is a great way to cook a lot of chicken in "bulk" and still have a lot of versatility. If you can stock up on chicken of any cut when it's on sale, or the day before it expires at the supermarket, this recipe is for you! You can boil as stated in the recipe, or use plain water and while it's simmering, you don't have to do a thing! I used the stock of soups, and in 1 batch, I had enough to fill 2 chicken pot pies, fajitas for my family and a week's worth of chicken for chicken salad sandwiches (try the curry chicken salad recipes). This is perfect for the budget conscious. Thank you SO MUCH!!!!
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7 users found this review helpful

The Rebbetzin Chef's Persian Walnut Cookies

Reviewed: Feb. 5, 2009
Delicious and easy! I don't get why people complain/give a bad review when they don't follow directions. Perhaps the "metallic" taste wannabaker complained about was due to using foil on the sheets, instead of parchment as instructed. Easy cookies, very rich flavour, and they looked pretty. This was the first time I was asked for a cookie recipe. Thank you for sharing!
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16 users found this review helpful

Sugar Cookies

Reviewed: Jan. 27, 2009
These were okay, nothing earth-shatteringly good. I followed the recipe & directions exactly (except for using all butter and no shortening, and I follows another review's advice about reducing the baking time). The cookies were too puffy for my liking. I don't think I'll bother to make them again- thanks anyway. EDIT: The cookies stayed soft and chewy while cooling (too puffy & not flat, even though I pressed them down), and after a few hours in an air-tight container, they are hard as a rock. :(
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2 users found this review helpful

Whole Wheat Maple Quick Bread

Reviewed: Dec. 6, 2008
I followed all the directions, but I found it bland (despite increasing the spices). I wish I hadn't wasted expensive syrup. I won't make this again.
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4 users found this review helpful

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