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

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Sarah Zeigler

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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

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

J.P.'s Big Daddy Biscuits

Reviewed: Nov. 19, 2005
These always turn out excellent. The only time they didn't was when I added extra flour to get the dough less gooey. I think it was just extra humid and they ended up tasting like pure flour. I have learned to use the recipe exactly as stated. If the dough is sticky I just drop them onto the cookie sheet instead of rolling. Other than that these make restaurant quality biscuits that are perfect for jellies or sausage gravy. Thanks J.P.! This is a staple recipe in our house!
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0 users found this review helpful

Eileen's Spicy Gingerbread Men

Reviewed: Dec. 17, 2005
This was the perfect gingerbread recipe, everything you want gingerbread to be. It had great flavor, rolled and cut well, and stayed chewy. The only warning I will give is that these oookies grow! I used a bigger cutter and my men were huge! As far as some other members complaining about flour issues, I would have to say it could be a climate issue. I used exactly what the recipe prescribed and my dough was a little sticky, I just took care to handle and roll it sparingly. I didn't use any flour to roll or shape because I didn't want to have dry,flour tasting cookies. This will be my gingerbread cookie recipe from now on!
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3 users found this review helpful

Best Chocolate Chip Cookies

Reviewed: Dec. 27, 2005
My husband adored these! Believe me; that's a huge compliment, he's really picky when it comes to chocolate chip cookies. Since we married I have been trying to find something that was comparable to "grandma's cookies", which he ofcourse had no recipe for... Well, these have solved it. The only changes I made was to up the vanilla a bit and to skip the nuts as per my husband's preference. Thanks for a great recipe!
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0 users found this review helpful

Amish White Bread

Reviewed: Dec. 27, 2005
Beyond Perfection! I made this exactly as the recipe stated and have no complaints whatsoever. My past attempts at home made bread have always resulted in a dense, sometimes bland loaf. Not this loaf, it's fluffy and so flavorful. I can't be happier. This is THE bread recipe from now on! This was also extremely easy to prepare. I used my Kitchenaid mixer and it took about 15 mins to make the dough including the 10 mins it took to let the yeast foam up. I can see that this will be something to make almost daily!
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0 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

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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4 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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47 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

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

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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3 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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4 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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4 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

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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4 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Oct. 19, 2005
Alright, I did make a few changes. I added fresh rosemary, a few tablespoons of sliced butter and two boullion cubes to the inside of the bird. I made my own seasoning mix, I used Cavenders Greek Saesoning (no one should be without this in their spice collection), poultry seasoning, onion and garlic powder and some cayanne. I finished it off with some butter under the skin over the breast and drumsticks. Probably not the healthiest bird, but OH MY GOD! I gave this 5 stars because this is a great starting point for a PERFECT Chicken. I used one 6lb bird and it only took a little over 4 hours to reach 180 degrees. I turned the oven off and let it stay for about an hour until ready to eat. This chicken was so tender it fell apart when we tried to cut it. My husband has an aversion to chicken, (too much time in the Mid East and in the third world) but he raved about this. I was left with a tremendous amount of liguid that I reduced for an excellent gravy with mashed potatoes. I know this will be my method from now on. The prep is pretty much the same as I used to do, but the low and slow cook time makes a huge difference. Thanks Sue!
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2 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

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

Chocolate Cavity Maker Cake

Reviewed: Jul. 4, 2005
This was one of those few recipes that came out exactly as it was supposed to with little tweaking. I didn't have coffee flavored liquor, so I used Frangelico and some chocolate extract. Everything else was strictly according to the directions. The first day the cake was good, but the second and third day it was amazing. I kept it well covered between slices and it just got moister and the flavors really came out. This cake was so moist that you never really even need a glass of milk to follow. It was so simple to make, though my husband had to help stir the batter. He kept asking if it was brownie batter. In the end it was worth the work, though next time I will be using my KitchenAid mixer.
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2 users found this review helpful

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