Sara P Recipe Reviews (Pg. 1) - (13397183)

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Sara P




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Chocolate Zucchini Cake III

Reviewed: Aug. 25, 2010
Sure seemed like a lot of oil, so I did 1 cup oil, 1/2 cup unsweetened applesauce. It still seemed like a lot of oil--maybe next time I'll flip-flop those measurements. I topped it with chocolate cream cheese frosting: 8 oz cream cheese, 1/4 c. butter, 2 1/2 c. powdered sugar, 1 tsp vanilla, 1/3 cup cocoa powder.
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8 users found this review helpful

Pumpkin Pie Flan

Reviewed: Nov. 24, 2009
Yummy! I had homemade pumpkin puree, so instead of pumpkin pie filling, I used 1 cup of the plain pumpkin (also could use canned pumpkin), a heaping 1/2 tsp of cinnamon, 1/4 tsp ginger, and 1/8 tsp nutmeg. I also increased the sugar to 3/4 cup. I didn't have allspice, so I left it out and it tasted fine. The texture of it is slightly different from regular flan because of the pumpkin, but it's delicious.
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6 users found this review helpful

Pumpkin Chiffon Pie I

Reviewed: Nov. 16, 2009
My great-aunt has made this pie for our Thanksgiving lunch every year since long before I was even born. I don't like regular pumpkin pie, but this one is different--so light and fluffy. Plus she makes an impossibly thin, light crust that complements it amazingly (I don't know how she does it). The ginger snap crust another reviewer mentioned sounds delicious as well!
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4 users found this review helpful

Cocktail Meatballs II

Reviewed: Dec. 10, 2008
We use the chili sauce/grape jelly as a sauce for cocktail weiners (i.e. Lil smokies). We have them EVERY Christmas Eve after church while we're opening gifts with the immediate family!!
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3 users found this review helpful

Cake with Buttercream Decorating Frosting

Reviewed: Mar. 17, 2012
Way too sugary. I split in half (FYI, I frosted one 9x13 cake and still had a TON left), so this meant 1.5 lb confectioners' sugar. From various sources, I gathered that 1 lb of powdered sugar equals 3 1/2-4 cups. Thus 1.5 lbs = 5.25-6 cups. I used only 5 cups (don't like really sweet frosting), followed the rest of the recipe exactly and it was STILL super-sugary, to the point where it was actually kind of gritty. I will use less sugar or try a different recipe altogether next time.
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2 users found this review helpful

Best Spanish Rice

Reviewed: Oct. 9, 2011
I kept buying the boxed Mexican/Spanish rice mixes to try to get something like you'd have in a Mexican restaurant, but they were all pretty awful. This recipe really does taste like the stuff from the restaurant! I gave it 4 stars only because you really need an additional 1/2 cup of water or more for the rice to cook properly. I did also add a little taco seasoning, just for flavor.
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2 users found this review helpful

Fresh Strawberry Pie I

Reviewed: May 13, 2009
My grandma makes this all the time during strawberry season (she also makes it with peaches, using orange jello). It's delicious, and is so light and refreshing on a warm day!
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2 users found this review helpful

Zippy Summer Shrimp

Reviewed: Mar. 19, 2011
yum!! Will make this again--would go great over pasta, with rice, or on a salad!
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1 user found this review helpful

Zucchini in Sour Cream Sauce

Reviewed: Aug. 11, 2010
This was great! We are growing zucchini in our garden this year and this was my first time ever cooking it. Both my husband and I really liked it. I did add about a clove of minced garlic, just because. Next time I think I won't use quite as much dill--it was a little strong for my taste--but otherwise it was really good.
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1 user found this review helpful

Italian Breaded Pork Chops

Reviewed: Nov. 11, 2013
Yummy! The only change I made was to dredge in flour + salt and pepper before the egg as others have suggested. I will say that it made probably twice as much breading as you need--next time I will cut in half to avoid the waste.
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Marinated Baked Pork Chops

Reviewed: Oct. 31, 2013
This recipe was quick and tasty and great because I already had all the ingredients on hand. I did leave out the vegetable oil and added a tiny bit of garlic and onion powders. I agree with others that the recipe is small--I made the full recipe and did just two ~6 oz boneless chops(could probably have done 3, but certainly not 6). Also, I only baked them 20 minutes on each side, and they were still a bit overcooked. If I had done 30 minutes on each side, they would have been charcoal.
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