Sarahtea Recipe Reviews (Pg. 1) - Allrecipes.com (10986979)

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Eggnog-Raspberry Belgian Waffles

Reviewed: Dec. 31, 2007
Creamy, delicious, rich (but not too much for my sensitive stomach). These waffles were absolutely wonderful, and will be a new Christmas morning tradition in our house. We used blackberries, and used plain yogurt instead of the whipped cream.
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3 users found this review helpful

Ice Cream Cake Roll

Reviewed: Feb. 15, 2008
This was my first time to brave the challenge of making a roll cake. I am pleased with the results. I tried my favorite ice cream (Breyer's Vanilla), but it gets a weird texture when soft, so it did not spread well. Remember to use a towel that is completely smooth for rolling the cake in. Also, continue mixing until the egg whites are completely combined with the chocolate even though the texture is weird along the way. (I had to "chop" at the chocolate with a spoon to mix in the first quarter of the egg whites.)
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13 users found this review helpful

Cran-Raspberry Snowball Punch

Reviewed: Feb. 15, 2008
Delicious! Make the "snowballs" small so that they fit well in the punch glasses. This will probably be a New Year's tradition in our house.
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20 users found this review helpful
Photo by Sarahtea

Beefy Rice Salad Sandwiches

Reviewed: Aug. 30, 2008
Delicious! I love this recipe! I enjoy mild flavors, so I enjoy this recipe as is, and find the flavor stronger the longer it sits on my tongue. However, I read over the reviews just before eating it this time and noticed something: this meal has anti-flavor. There's something strange about it: normally when I add spices to plain food, the spices determines the flavor. In this recipe, the plain dominates. It's hard to taste even the avocado unless I really try. I don't know why... perhaps it's the dressing? Next time, I might try using store-bought Italian dressing in place of the olive oil and rice vinegar. Notes: I added garlic powder and yellow bell pepper, and omitted tomato slices. Also, my rice vinegar was not seasoned. The fresh parsley is an important component of the flavor -- dried isn't nearly as flavorful.
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1 user found this review helpful

Five Minute Ice Cream

Reviewed: Sep. 1, 2008
Delicious! We used part plain yogurt and part milk in place of the cream (it was what we had on hand). This made it a little too sweet. Will use same ingredients, but less sugar next time. (maybe half as much).
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2 users found this review helpful

Easy Peach Cobbler

Reviewed: Sep. 17, 2008
This tasted fantastic! Our peaches were over-ripe and very sweet, so I reduced the sugar to 1/3 cup. I also cooked it longer than the recipe called for -- the long side of the cooking range, and then turned the oven off but left the cobbler in the oven while we ran to the store for some ice cream. It was almost more like a bread pudding than a cobbler. I cooked it with two large ripe peaches (1.5 lbs before removing the skin and seeds) and one small cooking banana. I did not add anything in place of the juice that would have come in canned peaches. I think that many of the discrepancies on the reviews for this recipe (regarding how much sugar to add) are because of people using canned peaches "in real fruit juice" or "in syrup".
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2 users found this review helpful

Fudge Brownies I

Reviewed: Sep. 14, 2009
I followed reviewers' advice and reduced the eggs to 2. I added white chocolate chips in place of nuts, but otherwise followed the recipe. The sugar never dissolved, so the final brownies had an unpleasant grainy texture. Great taste! Horrible texture. It reminded me of the time I tried to make real fudge, and it ended up grainy too; so maybe if you are good at making homemade fudge this will work for you. I may try this again using 4 eggs and superfine sugar. (The kind that is finer than regular, but not powdered).
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1 user found this review helpful

Homemade Vanilla Pudding

Reviewed: Nov. 9, 2009
I reduced the sugar, and this was still far too sweet.
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1 user found this review helpful

French Toast Casserole

Reviewed: Mar. 8, 2011
This tasted like a cross between fench toast and an omelette. It was great, but we were using up a sweet bread so I didn't add the sugar. The sweetness was not as good with so many eggs. If you alter the recipe, I recommend adding savory rather than sweet... Maybe chopped ham or mushrooms.
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1 user found this review helpful

Banana Banana Bread

Reviewed: Apr. 14, 2011
Delicious! I made it as (shallow) muffins so it would cook faster, and it was done in 20 minutes! (I made a half recipe, as 12 muffins. A whole recipe would probably make 12-18 nicely sized muffins, and cook longer).
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1 user found this review helpful

Smashed Potatoes

Reviewed: Sep. 8, 2011
Loved it!
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4 users found this review helpful

Seven-Minute Pudding

Reviewed: Dec. 5, 2011
Delicious! It came out perfect! I'm glad you add the eggs at the beginning, since I've never mastered adding them to hot pudding without turning it lumpy. This was not lumpy!
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2 users found this review helpful

Holiday Brie en Croute

Reviewed: May 6, 2012
I'm not used to eating these, so it was probably just me, but I found it to be too slimy. And the cheese took maybe 3 hours to become semi-solid enough for my taste. Until that point, it oozed out into a thin, flat goo. Guests enjoyed it's flavor though!
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2 users found this review helpful

Lemon Custard Pudding Cake

Reviewed: Jun. 17, 2012
It tasted great, but had a really weird texture. The cake part was light and foamy (it made angel food cake feel dense), and the pudding part was unusual. I've forgotten what I thought would be better in place of the pudding, but I remember thinking the textures did not go well together. (I think the pudding needed a denser cake).
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4 users found this review helpful

Chicken Tetrazzini for a Crowd

Reviewed: Sep. 19, 2012
Delicious! Just what I expect from Tetrazzini! I think it would be good as listed, but I was trying to replicate a specific meal I had eaten before, so I made some changes. I sauteed some extra veggies with the mushrooms: 1/2 an onion, chopped, 4 mini sweet peppers (equivalent of 1/2 an orange bell pepper), chopped; and about a cup and a half of celery, sliced. I used one can each of cream of: celery, chicken, and mushroom soups. And for the chicken, I used all of the meat I could glean from a Store-Bought Rotisserie Chicken. (Mine was plain chicken, from Whole Foods. Most other stores season theirs). With those additions, this needed a loaf pan in addition to the 9 by 13 pan. I baked both at once, and it was done within the time range listed on the original recipe. I definitely plan to make this again!
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Mountain Dew™ Cake

Reviewed: Oct. 5, 2012
I have made this recipe for my husband a couple of times now, since he loves Mt. Dew. To summarize, you use lemon cake mix and then follow the directions on the box, using mountain dew in place of the water called for on the box. I always use cream cheese frosting instead of the one listed here. A couple of years ago, all popular cake mixes started adding pudding to their mix, to make them more moist. So if you also add pudding, it is so over moist that mine fell into crumbs. The end flavor is definitely good, but we really can't taste the Mountain Dew (just extra sweet lemon cake with a little zing to it). One day I hope to create a better recipe to replace this, so that it tastes more like the soda.
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2 users found this review helpful

Fluffy Pancakes

Reviewed: Nov. 24, 2012
Delicious!
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0 users found this review helpful

 
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