saraleez Recipe Reviews (Pg. 1) - Allrecipes.com (11796110)

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Black Bottom Cupcakes II

Reviewed: Nov. 21, 2011
This is the same recipe I have been using for a long time. I love these! They freeze really well and defrost rather quickly so that I can have them on hand and ready to serve any impromptu guests.
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4 users found this review helpful

World's Best Lasagna

Reviewed: Aug. 29, 2010
This really is the world's best lasagna! No one EVER raves about my cooking. But with this, everyone would not stop telling me how delicious it was. I thought this lasagna came out better than any I have ever had. I followed the recipe almost to a "t" but for a couple of reviewer recommendations. I added a dash of nutmeg to the ricotta (who knows if that added anything, but I did it) and reduced the salt. I put my lasagna together the night before, as others suggested, so that the flavors would have time to mesh. The only thing I may do differently next time is use shredded cheese instead of the sliced. I think that it would have covered the noodles better so that I would have avoided any hard edges on the top. I had a lot of sauce left over. It was so yummy that I just took a spoon and ate it all. Next time, I think I will use it and double the cheese part to make an extra lasagna to freeze for future use. And I definitely recommend buying the "good" brand of ricotta cheese. It makes a difference!
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3 users found this review helpful

Debdoozie's Blue Ribbon Chili

Reviewed: Mar. 10, 2015
I made it with little less crushed red pepper since my kids don't like it too spicy, used the chili seasoning recipe i found on allrecipes, and used 2 cans of tomato sauce as 2&1/2 cups was more than 1 can but less than 2 and i thought it needed more liquid anyways. I thought it was absolutely delicious, very easy to make, and the best part it is uses pantry staples so I can whip it up on a whim.
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Chili Seasoning Mix II

Reviewed: Mar. 10, 2015
Used this recipe and I thought my chili came out wonderful so this will be my new "go to". Recipe is perfect quantity to make....used 4 tablespoonfuls in my chili and the rest was enough to fill a standard spice jar.
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1 user found this review helpful

Honey-Garlic Slow Cooker Chicken Thighs

Reviewed: Oct. 9, 2014
I enjoyed this very much. It took almost no time to prepare and the sauce was really tasty--so much so I was licking my plate clean! As for someone who thought it was salty, mine wasn't but the soy sauce I have is a low-sodium one.
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Antipasto Pasta Salad

Reviewed: Nov. 5, 2012
I will admit right off that I am not a big salami and pepperoni eater. I made this recipe exactly as written the first time. I thought it was okay. My guests seemed to like it. I think with this many ingredients someone is bound to not be a fan of something in it so ultimately you should tweak it according to your preferences. The dressing is just okay, but I feel it tastes much better when made from the good season packets with balsamic and olive oil. The best part of this recipe is the use of Asiago cheese. I think this truly is the most important and tasty thing here. I love the distinct and strong flavor it gives. Now when I make a pasta salad, I always make it with asiago rather than feta or mozzarella. If you use tomatoes, I highly recommend using grape tomatoes halved. By the way, this recipe serves a lot! Don't make the mistake I did and double it! I had a ridiculous amount of it!
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Lemon Cream Pasta with Chicken

Reviewed: Mar. 23, 2012
I made exactly as written and thought it was delicious. My even pickier husband, 3 year old and 5 year old ate it all up. I am gladly adding this to my regular recipes, but I will play with it a little to reduce the amount of heavy cream to save calories. I do admit the color is kind of bland so I will reserve this for family use but do not think it looks great enough (fancy enough?) for guests.
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World's Best Lasagna

Reviewed: Dec. 24, 2013
This really is the world's best lasagna! No one EVER raves about my cooking. But with this, everyone would not stop telling me how delicious it was. I thought this lasagna came out better than any I have ever had. I followed the recipe almost to a "t" but for a couple of reviewer recommendations. I added a dash of nutmeg to the ricotta (who knows if that added anything, but I did it) and reduced the salt. I put my lasagna together the night before, as others suggested, so that the flavors would have time to mesh. The only thing I may do differently next time is use shredded cheese instead of the sliced. I think that it would have covered the noodles better so that I would have avoided any hard edges on the top. I had a lot of sauce left over. It was so yummy that I just took a spoon and ate it all. Next time, I think I will use it and double the cheese part to make an extra lasagna to freeze for future use. And I definitely recommend buying the "good" brand of ricotta cheese. It makes a difference!
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0 users found this review helpful

Whole-Wheat Dark Chocolate Zucchini Brownies

Reviewed: Sep. 27, 2013
Well a house full of kids and they ate it up and none of them was the wiser...that says a lot! I didn't taste the zucchini in the recipe and it came out surprisingly moist. The dark chocolate made it delicious. Certainly traditional brownies are tastier but this wasn't bad for a more nutrient-packed version.
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Deluxe Waffles

Reviewed: Jun. 2, 2012
They tasted fine but nothing to write home about. My kids didn't like them, but I think they are used to the frozen kind....probably would taste better if it had butter, vanilla extract, etc in it.
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Fluffy Pancakes

Reviewed: Mar. 25, 2012
I made it exactly as written and it was delicious! The best part is it can be made with ingredients I always have on hand! Whenever I make it, I usually have 2 ziploc bags next to me and make extra bags of dry ingredient mix to save time next time. I tried a half and half mix of whole wheat and all purpose flour, but it came out pretty dense. I still thought it was okay but my kids did not like it at all. I am still looking for a recipe that makes great whole wheat pancakes. If you beat the eggs with a mixer to stiff peaks first and then add them it makes a huge difference (I have tried both ways and believe me it is worth the extra step). Also worth noting, the recipe makes about 6-7 medium sized pancakes, so you may need to double recipe for more than 2 adults.
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Hot Artichoke and Spinach Dip II

Reviewed: Aug. 12, 2010
I love this recipe. It is sooo yummy! The only thing is I felt like it was a little heavy on the artichoke side (but I am not a big artichoke lover) so the subsequent times I have made it I used about half the recommended amount. I tried making it as written the first time and it was awesome. The next time I made it I tried to make it lower calorie and used low fat cream cheese, mozzarella cheese and mayo. It still came out great tasting.
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