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

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Sarah Zeigler

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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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802 users found this review helpful

Basic Truffles

Reviewed: Jul. 17, 2005
This is a great basic recipe. Anyone that complains about the taste of the chocolate is overlooking one HUGE point: If you start out with cheap chocolate you will get a truffle that tastes like cheap chocolate, or just doesn't work. A higher quality chocolate will yield a better truffle. Also, the less actual chocolate in the chips the more problems you will have getting them to the right consistancy. One more point-If you don't care for bitter sweet chocolate, don't use it. That's why there are so many varieties in the baking section. I recommend Guittard, in my mind the best you can buy before Godiva. Ghriradelli is good as well, but the Guittard has a richer, more European taste (since it is). They cost a bit more, but you won't believe what you'd get! Much cheaper than Godiva! PS- I apologize for any spelling errors.
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225 users found this review helpful

Butterscotch Bread Pudding

Reviewed: Oct. 25, 2003
Definately not enough stars! I have made this many times. I changed it a bit though. I use a good raisin bread and cinnamon chips. I also double the cinnamon and add a generous amount of nutmeg. Everyone raves! This is one of the best things I have ever made or eaten. You must try this! I can't begin to describe how amazing this is. Oh, I don't recommend reheating the next day, it tastes much better cold, after it has been in the fridge over night! Thank you so much for this amazing recipe!!!!
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213 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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48 users found this review helpful

Best Brownies

Reviewed: Sep. 8, 2005
***I was reading through reviews and noticed that some people had problems with the texture. I wanted to point out that if you use Dutch Process Cocoa or any baking cocoa that contains DP you'll have to check your baking powder. DP reacts different than regular coca and can create a really wierd texture and taste. I can't remember which way you go with the baking powder, but look it up. All cocoas are not interchangeable. Aside from that, I can't imagine why anyone would have any problems with this recipe! **Update-I regret finding this recipe! We make it a few times a week now, and they always come out perfect. The prep time is so minimal and an 8x8 pan disappears in minutes around here. Having brownies this good so often has to be unhealthy!** These came out great! We followed the recipe exactly, except omitted the icing. They really didn't need the frosting, just a great fudgy brownie. This recipe can be altered to suit anyone's tastes. I will try adding nuts later since my husband hates them. My three and four year olds helped me make these, we had a great time making these. This recipe was extremely easy to put together. Thanks!
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39 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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23 users found this review helpful

Mum's Irish Apple Pie

Reviewed: Nov. 5, 2005
I have to admit that I just made the crust last night. I used it to top my chicken pot pie and it was amazing! I upped the salt a bit and cut back on the sugar and it was the best savory pie crust I have ever had. I am not a pie crust fan, but this was so delicious that I was saving the crust for last and picking at the kids left overs. The apple pie filling seems pretty solid and would make a great pie, especially with that crust. My husband and I agree that this will be "The Crust" recipe for savory and sweet pies from now on. BTW- I did use only All Purpose flour and substituted vinegar for the lemon juice. I also put my butter/flour mixture in the freezer for about 15 mins before adding the liquids. The dough was pretty easy to work with considering my kitchen was an inferno. If you have a food processor the dough is such a breeze to put together. I'll never buy ready made crusts or look for another recipe again. Thanks Brian!
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15 users found this review helpful

Grandma Johnson's Scones

Reviewed: Oct. 4, 2002
Thanks Rob! This recipe is great! I have tried several variations-dried cranberries, chocolate chip, and even quince! They are great as they are, but if you like something a little sweeter, like I do, then add some brown sugar and vanilla. This recipe gives a lot of room for variation! I have been working on some holiday scones, and have tried molases in order to make gingerbread scones-they are wonderful, with nutmeg and cinnamon. You can add as much molases to your liking, but dont add too much, as it will make the dough too heavy, and you'll end up with large, flat cookies! But, all in all, this recipe is wonderful. A hint though: Handle the dough as little as possible! It's a very simple recipe, easy to throw together, and easier to eat!
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15 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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14 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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12 users found this review helpful

Sweet Potato Pie II

Reviewed: Nov. 3, 2005
This recipe is great! I made it this evening and couldn't let it cool before trying it. This was so quick to assemble with the processor, my three year old helped. I cut back on the sugar since I have gestational diabetes and it was still delicious. Other than that I followed the directions pretty closely, though I added a little more spices to compensate for the reduced sugar. I think I put in about a 1/4 off a cup of brown sugar. I did add a little vanilla, but that just makes sense... This came out really great, it satisfied my craving without making me ill.
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12 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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8 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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7 users found this review helpful

Good Old Fashioned Pancakes

Reviewed: Nov. 5, 2005
I make these probably 4 times a week, even for dinner on occaision. This recipe is so quick and yields perfect results. I often use brown sugar and add cinnamon and nutmeg so that my todllers can have them without syrup. When made as the recipe states you get restaurant quality pancakes with very little effort. This recipe is just a few steps longer than boxed mixes and so much better, it seems foolish to ever buy pancake mix.
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7 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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6 users found this review helpful

Cinnamon Rolls I

Reviewed: Oct. 24, 2004
In a word, AMAZING! I have made this a few times now, the first two times I botched it completely, this time only a little. As always, they came out great! This recipe is so adaptable, I have found myself without a lot of the ingredients but was still able to pull it off. I have used vanilla flavored dried coffee creamer(Coffee Mate) instead of the dried milk and heavy cream instead of the ice cream. I also don't own a Bread Machine, but use my KitchenAid mixer instead. I just use the dough hook and let it go for about 15 mins or so, then let it rest for about 10 before I roll out the dough. Always perfect, just like the ones you get in the mall! MY pickiest eater, a 3 year old devoured them! And he never eats!
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6 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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5 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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5 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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5 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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5 users found this review helpful

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