Sarah Zeigler Recipe Reviews (Pg. 1) - Allrecipes.com (1244586)

Brown Sugar Meatloaf

Reviewed: Dec. 7, 2011

I do like this recipe, a lot. I've made it according to the recipe and I find that the amount of grease depends on the ground beef you use, obviously. I cook mine on a cookie sheet with sides. I shape it and place it on a few pieces of bread on a cooling rack in the pan. The bread absorbs grease and keeps the meat from falling into the spaces. If the bread is thin I'll put some foil under it, making sure its the size of the loaf so the grease drains off. Everyone loves my meatloaf. I do add a good bit of onion and garlic powder now since I decided it made it even better. All in all, it's a really solid recipe. I just tweaked the method.

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3 users found this review helpful

Rich Chocolate Frosting

Reviewed: Dec. 15, 2010

I use this recipe a lot, it's almost perfect. I do use only a third or so of the sugar called for. I sift my sugar and cocoa over my butter , starting with about 2 1/2 cups of sugar. Once it starts to look right I add my vanilla and just a splash at a time of milk until it's spreadable. I usually only need about a half a cup of sugar more and it's heaven! It's fool proof and the best frosting I've found and it's just a few, simple ingredients. There's just way too much sugar as written. This time I cut the recipe down by a quarter and it was enough for a generously frosted 2 layer cake.

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6 users found this review helpful

Buffalo Chicken Dip

Reviewed: Oct. 16, 2010

Oh my, my, my... This was amazing! Made this for game day snacking and couldn't get over how good it was. My husband was super happy too. Like others, I used chicken breasts that I baked just prior. I also made my own ranch dressing. Other than that I followed the recipe as stated. Part of me is a little sad. Now we won't be able to live without this, there goes my favorite jeans...

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3 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Oct. 27, 2007

My husband swears that the Nestle Tollhouse recipe is the best ever, but this gave him second thoughts! And I had added cranberries and pecans, which he dislikes. I also added some spices to the cookie dough. I also made a maple glaze to drizze on top. Just the best cookie I've ever had.

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3 users found this review helpful

Naan

Reviewed: Jun. 22, 2007

WOW! That's what comes to mind with this recipe! It was amazing. I did put a tsp of sugar in the water with the yeast and let it foam in a warm place. I added some garlic powder with the flour just because I didn't want to add the garlic later, thought I could save a step and some mess. I used my double burner skillet instead of the grill and it was awesome! I think it's easier this way if you're worried about burning the bread, you can watch it like you're cooking pancakes. I was worried that they would be gooey in parts, but they weren't. I divided the recipe into eight balls and just flattened them into crude looking ovals. It seemed more authentic and was just faster. I liked that there were thick parts and thin cracker like areas. I sprayed my pan with Pam and then threw them on. I brushed the first raw side with melted butter and then brushed them again after flipping. My husband has stated that I should make these all the time, not just with Indian foods.

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4 users found this review helpful

Greek Saganaki

Reviewed: Jun. 9, 2007

The only reason I am giving this 2 stars is because some people might not mind using feta in place of kasseri or halloumi like tradional recipes use. Plus, feta is much easier to fine. I tried this just to see if I could sub the feta when I can't find the above and I didn't like it at all! The cheese doesn't really melt and the flavor just isn't the same. And once you've tried it the more traditional way you'll be too spoiled to accept this poor imitation. Sorry. If you want anything even close to "real" greek food, this isn't it!

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9 users found this review helpful

Fasoliyyeh Bi Z-Zayt (Syrian Green Beans with Olive Oil)

Reviewed: Jun. 6, 2007

I made this as a side dish to go with a chicken satay and curry as well as some coconut rice. It was very good! I did find that I kept adding more salt, but the recipe says to taste. I couldn't decide if this was my favorite part of the meal, or the satay! I am staring at the clock waiting until an acceptable time to pull them out for lunch! I did feel like they could have used something else, maybe a little sugar and some heat. But as is, the recipe is great!

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2 users found this review helpful

Asian Coconut Rice

Reviewed: Jun. 6, 2007

I made this to go with a chicken satay and syrian green beans from this site and it was amazing! My kids loved it, which is a huge endorsement from picky toddlers! I was hoping this wouldn't be dessert sweet and it wasn't it was a great side dish for a bolder flavored main course. I did use light coconut milk and a heavy pinch of salt. It's very subtle and comforting! If one wanted more of a dessert you could up the sugar considerably and maybe add more milk at the end.

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3 users found this review helpful

Chicken Satay

Reviewed: Jun. 6, 2007

This was excellent! It's been a long time since I had satay, my husband really dislikes Thai and Indian cuisines so we've steered away from anything in that region. But I decided to push his boundries. This was so easy and so delicious. My husband even liked it! I made it with a coconut rice, raita and syrian green beans. He said he could eat this meal regularly! I did half the recipe and use the juice of one lime. I think I could have cut back on the soy sauce too. But since it was the first try I decided to use the resipe as is and it was really great!

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2 users found this review helpful

Super Easy Seared Ahi Tuna

Reviewed: May 23, 2007

I don't really like the bread crumbs. I usually just season it very simply and use a soy/wasabi dipping sauce. I think I'll just keep doing it that way. About finding cheap tuna, I have found that Target has pretty good frozen tuna steaks in their frozen foods area. I think it was $7.99 for two decent sized pieces. At that price I don't mind making it once a week! I had the seared tuna appetizer at that Australian themed steak house and I think they just use their steak seasonings. I am going to try McCormick's Montreal Steak seasoning. I use my nonstick grill pan and wait until it's really hot and use a little nonstick spray. I only give it a minute or two on each side and serve it sliced pretty thin.

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4 users found this review helpful

Real Hummus

Reviewed: May 9, 2007

This is a pretty good starting point for hummus. I'm giving it four stars instead of five because of the name of the recipe. Not to be rude or anything, but because it's misleading. Hummus is a dish that has so many regional variations. And to try and decide which region's is more authentic is a biblical and political debate that I won't touch. BUT- This is pretty good. It may be a bit salty, but for some that's the way it's supposed to be! I say this as a woman with a Turkish mom, who was married to a Greek man (I know...) and who's been to the Middle East. It's like trying to post a BBQ recipe and calling it "Real BBQ". As is, it's good enough for those that just like hummus, but if you are looking for a particular style you may have to tinker with it.

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372 users found this review helpful

Jay's Signature Pizza Crust

Reviewed: Mar. 25, 2007

I've made this a few times now and every time it's awesome! I made pizza last night with this recipe and the pizza "crust" was HUGE! I brushed it before baking and after with melted butter and garlic powder and it was like having garlic breadsticks with out pizza. I used the "exquisite pizza sauce" recipe from this site as well and used the left over sauce to dip the crust in. I divided the pizza into four different topping types so that everyone got just what they wanted. It was ten times better than any delivery we could have had and probably ten times cheaper! I did add a little garlic powder to the dough and a touch more sugar and salt.

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4 users found this review helpful

Honey Glazed Ham

Reviewed: Jan. 29, 2007

My parents were blown away at Christmas dinner. They said it was by far the best ham they had ever had. The last three years we bought those expensive boutique hams, well no more! My husband said this was just as good if not better. And it cost a fraction of the price.

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5 users found this review helpful

Broccoli Coleslaw

Reviewed: Jan. 29, 2007

This was excellent! I halved the oil as per other reviews and thought it was perfect. I added a little shredded cabbage and some red onion and it was heavenly. I made it to go with egg rolls and a sesame baked chicken and I thought it was the best thing on the plate! I barely touched the rest of my meal. The next day I tossed in the leftover chicken and it was even better!

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5 users found this review helpful

Tasty Buns

Reviewed: Jan. 29, 2007

Despite reading so many reviews of this recipe I was still so shocked at how great these were. And they couldn't have been easier. They didn't rise as much as they were supposed to, but that was my fault. I added a tiny bit of sesame oil with the rest of the oil and it added a nice flavor. My husband said they were better than any other hamburger buns he's ever had.

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3 users found this review helpful

Tortillas I

Reviewed: Jan. 16, 2007

These were really good with some tweaking. I doubled the salt and added just a pinch of sugar. The servings didn't work out for me either, but I didn't use a tortilla press and that could make a difference. Overall we were really impressed by the texture, taste and ease of this recipe. If I weren't so lazy I might never buy tortillas again. Realisticly, I may still buy them, but not as often!

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2 users found this review helpful

Cake Mix Yeast Rolls

Reviewed: Sep. 11, 2006

I'm giving this recipe five stars for now. I just wanted to put up a review that included this warning : Check your box of cake mix! The recipe calls for a 9 oz. box, when the standard cake mix box is twice that. I made these rolls last night and they were definately not dinner rolls. They are way too sweet and cakey. I used the whole box. I was prepared to leave a scathing review, but realized I messed it up. I will try this recipe again and leave a new review. BE AWARE OF THE CAKE MIX AMOUNTS! These are great sweet rolls to have with coffee though.

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42 users found this review helpful

Beef and Bean Chimichangas

Reviewed: Aug. 31, 2006

I didn't follow this recipe to the letter, I almost never do. A five star recipe to me is one that either teaches me something new or makes me say "why didn't I think of that!". And this recipe had me with the latter. I can't believe I never thought of brushing butter or oil onto tortillas before baking them. I love chimichangas, but would never do the deep frying thing at home. I've seen Chimi's done a million ways in restaurants. So, I don't understand the criticism for the fillings. When I made them they came out really crispy and seemed like they were well fried. They weren't greasy or soggy like they would have been if I had deep fried them. They were perfect. I did go a little heavy on the butter, making sure they were well coated. Maybe that makes a difference. I won't go into how I seasoned my meat, because every likes a different level of spice and different vegetables. The method here is really sound and I learned a technique that I will be using forever. I do recommend keeping the beans and meat seperate and constructing as described too.

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7 users found this review helpful

Jewish Apple Cake II

Reviewed: Jan. 22, 2006

This came out exactly as I was hoping! It had a beautiful texture and the taste was phenominal. My husband was pleased too, and he was expecting it to be bland. I did use brown sugar instead of white, I didn't have enough. I also upped the cinnamon and added fresh nutmeg and allspice. I just finished a piece with my coffee and it was heaven. The taste improves the next day. I don't know if I'll be able to tell how it tastes the third day- my husband will probably finish off the last half today!

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22 users found this review helpful

Cinnamon Bread I

Reviewed: Jan. 3, 2006

O.k. I will be honest. I pretty much skipped the topping and just used loads of spices and extra sugar in the loaf itself. The recipe itself produced a beautiful, full loaf. A lot of times I get a flat, dense loaf that is just heavy. I was really impressed by how little work went into a great basic loaf that was great for a simple breakfast with coffee.

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4 users found this review helpful