Sara Recipe Reviews (Pg. 1) - Allrecipes.com (13043832)

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Best Chocolate Chip Cookies

Reviewed: Sep. 2, 2013
I made a half-recipe of these cookies a couple nights ago. My husband ate all the walnuts we had (grrr!), so I couldn't put any in, but I followed the recipe otherwise. They turned out very nicely and were very pretty! They were very good, but they were just a little too sweet for me. I guess I'm used to chocolate chip cookies that have more of a sweet-and-salty balance. My husband thought maybe there were just too many chocolate chips (and there WERE quite a lot), but I think it was the whole cookie. We still ate them all without any problem, but I think next time I'll try a different recipe, since I'm not daring enough to mess with measurements when I bake!
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To Die For Blueberry Muffins

Reviewed: Jul. 19, 2012
I had about a cup of blueberries no one was going to eat, so I figured, what the heck! And wow! These are SO yummy! I LOVE the cinnamon streusel topping! The recipe made 12 cupcake-sized muffins (filled most of the way to the top of the cupcake liner) and took 20 mins to bake. Also, my hubby and I don't like big blueberry chunks in our muffins, so I smashed the blueberries in a bowl with a fork for a while, then blended them into the batter with the hand mixer. I also gently patted the topping into the batter before baking. It stayed on pretty well while eating. Delicious purple muffins! I MAY have eaten 3 before they even cooled down... OOPS!
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Mama's Italian Wedding Soup

Reviewed: Jun. 23, 2012
Yum! We're moving soon, and I was trying to figure out ways to use frozen Italian meatballs other than just with pasta/red sauce. I also had frozen spinach and frozen crinkle-cut carrots, so this was perfect. I used my last 2 cartons of low sodium chicken broth + 2 cups water + 2 chicken bouillon cube and brought it to a boil, then just added 20 or 24 frozen meatballs, 1 pkg frozen spinach, the 3/4 bag of carrots I had left, and 2 cups of small shell pasta (I like noodles a lot, but maybe next time only 1.5 cups). I also added a bit of basil, thyme, garlic salt, and onion powder, as I have a hard time not "spicing things up"... Boiled for 8-10 mins, until the noodles were soft. Couldn't have been easier! Frozen meatballs are BIG, so I ended up cutting them into quarters once they were cooked (picked them up in Chinese soup spoon and kitchen-sheared them). I asked my husband what he thought, and he said, "Meaty!" High praise indeed! ;)
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Nacho Cheese Sauce

Reviewed: May 6, 2012
Mmmmm... I'm eating nachos right now! Since I was only feeding myself, I cut the recipe in half and used 4 oz Velveeta, cubed, instead of the sliced. I also added some food coloring (try 1 drop red, 6 yellow to start) to make it look even MORE like the fake cheese sauce we all love! It tastes JUST like the nachos I bought at Target a couple weeks ago! If only I had the ICEE to go with it! :) Warning: it's a BIT salty, and I didn't even put the entire 1/4 tsp of salt in. If you're eating this sauce on salty chips, you might want to cut the salt out entirely.
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Potato Chips

Reviewed: Aug. 11, 2011
I had a hamburger but nothing to go with it, so I thought I'd try this recipe out. YUM! Why would I ever buy potato chips again? I sprinkled them with salt, pepper, and a bit of garlic powder (I'm a garlic fanatic!), and they were fabulous! :)
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4 users found this review helpful

Black Bean Vegetable Soup

Reviewed: Jul. 16, 2011
Yummm!! We had this tonight with some cheddar cheese quesadillas, and it was a hit! I didn't have any veggie stock, so I used 4 cups water + 4 chicken bouillon cubes. I used 1 cup dried black beans, and didn't rinse/drain them after I finished soaking/cooking them. I used 2 cloves garlic, but only 1 tsp chili powder (we're wusses). It was THINNER than I thought it would be, but it wasn't watery at all! Delish!
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Delicious Ham and Potato Soup

Reviewed: Jun. 24, 2011
Seriously yummy! I've made this soup SEVERAL times, and my husband and I both LOVE it! To change the thickness, adjust the amount of water you add to the soup! :) Also, 2 Tbsp chicken bouillon = 6 chicken bouillon cubes. I find that the bouillon cubes are PLENTY salty, so I don't add any extra salt. Also, I LOVE pepper, but the whole teaspoon was too much, even for me. I cut it back to about 3/4 tsp, and it's still nice and peppery.
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Taiwanese Pork Chops

Reviewed: Sep. 26, 2010
My husband and I LOVED these pork chops! The only change I made was to use white grape juice instead of the wine, as we don't drink (and I wasn't going to buy a whole bottle for 1/2 Tbsp!). The first time we made the chops, we ended up letting them marinade for about 2 days... (oops!) But WOW, were they good! I recommend overnight—more time for the meat to suck up the flavor! I also tried the marinade on a couple large chicken breasts I pounded thin and cut in half. Delicious!
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Fast Chicken Soup Base

Reviewed: Feb. 26, 2010
I was dying for some homemade chicken noodle soup after having some earlier this week, so I used this base for that purpose... I used 2 quarts of low-sodium broth, bought an Italian Herb rotisserie chicken, which gave it great flavor, and then salted it to taste. I left out the celery (wasn't the flavor I was going for) and tripled the carrots. I put in the two full onions even though I was a BIT worried that they would be too much, but after sautéing the onions and carrots (plus a good bit of minced garlic added near the end), the onions just MELTED into the broth. I added a couple small bay leaves, some basil, quite a bit of rosemary and cilantro, a bunch of parsley (all dry)... Basically a little bit of whatever smelled like it went (that's my "secret" to using spices...). When my husband tasted the soup, he was a bit shocked... but then he said that the broth was "exquisite," which is easily the best food-related compliment he's ever given me. Plus, he was SUPER-impressed that I'd boiled chicken bones and skin to give it extra flavor... Like that was something only culinary masters would think to do, and not something every-day women have been doing for generations... ;) And it tastes even better the day after! :)
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Classic Chicken Noodle Soup

Reviewed: Feb. 26, 2010
YUM. I left the peas out and made my own egg noodles ("Egg Noodles" by Linda) and added some additional spices (rosemary, cilantro, ... whatever smelled like it would go well... ;) ) My husband LOVED it!
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Egg Noodles

Reviewed: Feb. 26, 2010
I've made these noodles several times now, and they're awesome! I think if I ever put store-bought noodles in chicken noodle soup again, my husband would revolt! I usually make them the day before and dry them on cookie-cooling racks on the counter all day. I roll them out pretty thin (1/8"ish), because they fluff up quite a bit when you cook them. I've been cutting them with a pizza cutter, but I'm going to have to try Holly's tip of rolling them into a log! Genius! It would be faster AND make transferring the noodles to drying racks soooo much easier! One tip: remember that the noodles are going to be covered in a light coating of flour, which will thicken your soup, so make sure you have plenty of liquid in the soup!
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Baked Teriyaki Chicken

Reviewed: Sep. 24, 2009
I took other reviewers' suggestions and substituted brown sugar for white sugar, and doubled the sauce. I made thighs, because my husband and I love dark meat. I just dumped all the sauce over the meat, and cooked it covered for 30 minutes, then flipped the pieces over and cooked it uncooked for another 20ish minutes. Served it over rice. The meat was SO TENDER! YUMMM! My husband thought the flavor was a bit odd, and I'm not sure if it was the ginger or cider vinegar or brown sugar, but I loved it! I also just used some of the leftover sauce: I pan-fried some onions, mushrooms, and yellow squash (I didn't have any zucchini, or I would have added that, too) and then poured the sauce over it and heated it through. It would have been even better if I had marinated the veggies. Served it over rice. It was a delicious vegetarian meal!
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Old Fashioned Onion Rings

Reviewed: Nov. 16, 2008
"These are the best onion rings I've ever had! Waaaay better than Sonic!" - My husband :) So yummy! I dipped the onions in the egg/milk mixture, then in the flour, like another user said. The breading stuck very very well! I didn't have regular bread crumbs, so I substituted Italian. I added garlic salt and pepper to the crumbs as well. They were so yummy! Plus, they were really pretty, with all the little parsley flecks in them! :) Thanks for the great recipe!
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