Sarah Brodwall Recipe Reviews (Pg. 1) - Allrecipes.com (1215216)

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Sarah Brodwall

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Catherine's Spicy Chicken Soup

Reviewed: Oct. 22, 2007
Oh, the flavor! Rich and velvety and with just the perfect level of spiciness. The only changes I made were to leave out the whole tomatoes and use a rotisserie chicken instead of boiling breast-halves in the stock. I won't be doing that again--the boiling of the breast-halves would actually be less work, I think. The rotisserie chicken, which was cooked perfectly and tender, ended up having a mealy texture and almost disintegrating into the soup. Regardless, it was delicious, so I will most definitely be making this soup again.
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Old Fashioned Onion Rings

Reviewed: Oct. 22, 2007
Excellent recipe, and even a medium-sized onion makes a LOT. I par-fried these before giving them a final frying, as I usually do with fried foods, but won't be doing that again--the onions were cooked perfectly and the breading had a light, crisp texture after the first fry. The only change I would advise making is to add a LOT more spice to the batter. I added the teaspoon of salt and a total of another couple of tablespoons of spices (parsley and oregano, onion and garlic powder, cayenne, paprika, and black pepper), but I felt that the flavor of the rings was pretty bland. After frying the rings, I sprinkled another couple of tablespoons of the spices on the onion rings. My husband doesn't usually care much about food, but he loved these.
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Sandy's Chocolate Cake

Reviewed: Oct. 22, 2007
Yum! This is a very simple recipe for a very tasty cake. The only potential issue is that this recipe makes a LOT of cake, so make sure you have enough pans available to bake it all!
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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Dec. 21, 2006
Pretty good, but next time I'll add more baking soda, flour, and spice. The cookies turned out extremely flat and ran all over the place using the original recipe. I'm guessing they'll be 5-stars + with some adjustments.
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Ginger Glazed Chicken with Pineapple Salsa

Reviewed: Feb. 12, 2006
Personally, I loved it. I agree that you can make do with a lot less sesame oil, though. The salsa was very interesting and complemented the saltiness of the chicken very nicely, but my husband didn't like it at all. "Too weird", he said.
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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Feb. 12, 2006
Fabulous, easy recipe. Like others, I'll double the sauce and omit the flour next time. Otherwise, this one's a keeper for sure.
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Apple Butter Pork Loin

Reviewed: Feb. 2, 2005
I was really excited about this recipe when I read about it--it seemed simple and looked delicious. Well, the pork was nice and tender, but I felt that the flavor was missing something. Nice, but not spectacular.
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White Chocolate Fudge

Reviewed: Oct. 15, 2004
Oh, I wanted so badly to love this recipe! Like other reviwers, however, the fudge did not set, not even when I put it in the freezer. As soon as I took it out of the freezer and started cutting it, within two minutes it was sticking to the cutting board in a pasty mess. The recipe creates something with a taste and texture like thick cream-cheese frosting, which is cetainly yummy, but not what I'd call fudge. Many people seem to have had success with this recipe, though, so go ahead and try it--but not when it's mission critical (like a treat for your office holiday party or something).
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Mom's Best Peanut Brittle

Reviewed: Feb. 1, 2003
Fabulous! This stuff tastes just wonderful, and was very easy to make with very little cleanup afterwards. Since I live in a country where corn syrup is not available, I had to substitute light molasses for the corn syrup, which worked just fine. A couple of suggestions--even though the amount of liquid is originally not very large, be sure you use a large pot since the extremely hot, sticky mixture foams up to many time its original size when the butter and baking soda are added. Also, don't dump out the mixture onto the cookie sheet in just one place and expect you'll be able to spread the peanuts around evenly afterwards--you'll crush all the bubbles. A better tactic would be to pour the mixture out onto the cookie sheet in a circular pattern so the peanuts are evenly distributed to begin with, then tilt the pan to get the liquid spread evenly.
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