Spirited Sarah Recipe Reviews (Pg. 1) - Allrecipes.com (13851399)

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Garlic Shrimp Scampi with Angel Hair Pasta

Reviewed: Jun. 2, 2014
Like others have said, this is absolutely restaurant quality. We go to shore every year and relish in the fresh seafood there, but this tops dish tops even those restaurants' takes on shrimp scampi. I followed the recipe exactly except at the end I added some chopped fresh tomatoes and fresh basil - took it over the top! This is the second time I've made it and my husband raves about it. This'll be a regular for us in the sweltering summer days that call for lighter fare.
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2 users found this review helpful

Baked Buffalo Wings

Reviewed: Apr. 18, 2012
I've made these twice now and they were phenomenal both times! They really did come out crispy like they had been fried but without the guilt. I basically followed the recipe exactly except the second time I used 1:2 ratio of butter and hot sauce 1/4 cup butter for 1/2 cup sauce) since the first time it was way too greasy for me and didn't stick to the chicken very well. Also, I didn't dip them in the sauce prior to baking. I thought they might get a little mushy that way or just not be as good, so after they were finished I let them cool for about 5 minutes then tossed them in the buffalo sauce. They were PERFECT this way - like restaurant quality. My husband is always asking me to make these again... and guess what I'm getting ready to do ;-)
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5 users found this review helpful

Brooke's Best Bombshell Brownies

Reviewed: Feb. 2, 2012
I made these on a whim yesterday and boy am I glad I did! Until now, I've never had much luck making homemade brownies, I'm not sure why. They just always turned out cakey with mild chocolate flavor. But I was craving brownies and I stay away from all mixes and anything with preservatives/artificial or processed ingredients so I decided to take my chances. I read through a lot of the reviews beforehand and this is what I did: Despite some people who said these were sweet and reduced the sugar, I decided to try it as written (maybe just a couple Tbls less), because I mean aren't brownies supposed to be sweet? And in my opinion they were JUST RIGHT, not too sweet but not lacking. I also added 1/2 tsp baking soda to crisp up the tops just a bit as someone suggested. I tossed the chocolate chips in flour before adding them to the batter DIRECTLY in the prepared pan (which was partially a mistake, as I forgot to add them beforehand, but actually worked out better because they were all perfectly distributed without sinking more to the bottom). I baked them 30 minutes at 350 instead of 35-40 as some people stated, watching for the edges to just start pulling away from the sides. The result was a deliciously fudgy, chocolatey, chewy brownie that would make a boxed mix cry in shame. Thank you, Brooke, for a wonderful recipe!
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63 users found this review helpful

Chocolate Truffle Cookies with Sea Salt

Reviewed: Dec. 10, 2011
I made these last night to kick off my Christmas cookie baking. They were really easy and other than melting the chocolate and chilling the batter, they didn't take much time at all. I had a huge "Pound Plus" block of 54% Belgian dark chocolate from Trader Joe's, so I used 13 1-ounce squares (= 1 1/2 cups plus a little extra) of that instead of the 60% Godiva. For the other 1/3 cup chocolate, I just used semi-sweet chocolate chips (also from Trader Joe's - I'm a walking advertisement for them). I chilled the first batch for about 15 minutes before dropping by tablespoons onto a baking sheet. I baked them for 7 minutes, but they actually were over done at that time (I have a gas oven, so not sure if that makes a difference). The next batch I chilled for about 30 minutes and they dropped more easily onto the sheet, and baked them for 6 minutes and they were PERFECT. So soft and gooey inside! They were pretty flat but I guess that's how they're supposed be with so little flour in them? Didn't exactly look like the puffed-up cookies in Godiva's picture :) But amazing nonetheless. Sprinkled with sea salt AFTER so that the salt didn't melt, and it stayed on the cookies no problem. To-die-for good. Will definitely be making these again.
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2 users found this review helpful
Photo by Spirited Sarah

Bloody Broken Glass Cupcakes

Reviewed: Oct. 21, 2011
I did a test run on the "glass" today in preparation for my annual Halloween-themed dinner. I've never made anything like this before so I wanted to experiment with it before next week. On the first try, the consistency was perfect - rock hard and broke into perfect glass pieces - but the color was way too dark (I probably overcooked it). So I tried it again and watched it closely. The second time, the color was good, just a pale amber which looks translucent when you hold it up, but the consistency was not as hard and did not break as well. It still worked, but I wasn't able to use as much of it as I would have liked. Still, terrific recipe and I can't wait to see the reaction on my guests' faces! :)
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3 users found this review helpful

Chicken Bryan

Reviewed: Mar. 17, 2011
My husband and I tried making this together as a way to have a more economical Valentine's Day. We followed the recipe to the "T" with the exception of using half the lemon, as other reviewers said it was too much as written. Well even then, the lemon overpowered the whole dish and it was practically inedible; it really was that bad. I would, however, make this again with A LOT less lemon, as the rest of the ingredients go nicely together. Loved the goat cheese. Though might cut the butter a little too. That was a little much for my husband's and my taste.
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7 users found this review helpful

Almost No Fat Banana Bread

Reviewed: Mar. 15, 2011
I have made this twice now and it came out absolutely perfectly both times! I love that I can count on that! I followed the recipe exactly, except I used 3 large overly ripe bananas, 1/2 tsp ground nutmeg, 1 whole egg in place of the egg whites, and used 1/3 cup unsweetened organic applesauce. I cut the sugar to 1/2 cup the first time, but both my husband and I thought it was a little under-sweet, so I used 3/4 cup the second time and it was perfect and not too sweet either. I mixed the wet ingredients and dry ingredients in two separate bowls and then added the wet ingredients to the dry. I used an electric hand mixer on the lowest setting and mixed until JUST combined. Sometimes if you over-mix a batter, it can become dense and rubbery. The second it's incorporated together, stop mixing. I baked it in a greased 9x5 loaf pan for exactly 50 minutes (I have a gas oven and it may make a difference as far as the cooking time) and it was perfectly done. Soft and moist and delicious - and made the house smell so good while baking!
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22 users found this review helpful

Vegetarian Korma

Reviewed: Jan. 24, 2011
I made this for dinner the other night for my husband and I, and it really was amazing. We couldn't stop raving about it, and the whole time it was cooking I kept hearing my husband say, "Man, that smells good!" Very easy to make and delicious. I used 1 15-oz can coconut milk (still kept the tomato sauce) instead of the heavy cream as many reviewers suggested. I also added about 1 1/2 cups cauliflower florets and that was a really nice addition. And instead of just curry powder I used 3 1/2 tsp curry powder, 2 1/2 tsp ground cumin, 1 1/4 tsp turmeric, 3/4 tsp ground cardamom, 1/4 tsp ground cinnamon, 1/4 tsp cayenne pepper, 1/8 tsp ground nutmeg, and a dash of ground cloves. SO much better and more authentic than curry powder. The only problem I had with this recipe was that the potatoes took much longer than written to cook and become tender. I used Yukon Gold potatoes, which was recommended by one user, but that didn't seem to make a difference. Finally I decided to add the coconut milk earlier than written to see if more liquid would help the potatoes cook faster, and that is definitely what did it. Once I added that, the potatoes cooked up in no time and I was able to add the rest of the ingredients and finish the recipe. Served with rice and naan. We will DEFINITELY be making this again and again, as we really like to eat vegetarian at least once or twice a week and are always looking for new recipes to add to our collection. Thank you for a great recipe!
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199 users found this review helpful
Photo by Spirited Sarah

Spiderweb Pumpkin Cheesecake

Reviewed: Oct. 27, 2010
This was a great tasting cheesecake! My husband, who doesn't normally like pumpkin desserts, really enjoyed this (although I did use about 3/4 can pumpkin w/ him in mind). The only problem I had was with the spiderweb garnish. I followed the directions, but the spiderwebs ended up with a consistency more like icing and kinda crumbled even when they cooled completely. I was really disappointed, because it's such a creative idea. But I'll try again next time and hopefully it'll work better. I ended up just piping a spiderweb on the top of the finished cheesecake with melted chocolate. Not as good a presentation as the garnish would've been but it worked. Thanks for a fun Halloween recipe!
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19 users found this review helpful
Photo by Spirited Sarah

Halloween Bloody Baked Rats

Reviewed: Oct. 27, 2010
I made these for my annual Halloween-themed dinner last night. These were so much fun and awesomely disgusting! Just after I'd pulled these out of the oven, my husband came over to tell me something and stopped short when he saw these. His laughing/surprised/disgusted expression was hilarious :) We both really enjoyed these, they tasted great and the presentation was so creepy! I used linguine for tails instead of spaghetti and I thought they worked much better than spaghetti would have. They looked more like real tails for the size of the body and they cooked all the way through. We did think the rats were a little over done after 45 min covered and 20 min uncovered, and my rats were pretty big. I would probably cut down a little on cooking time next time, but otherwise great recipe!! Thanks, Angela!
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23 users found this review helpful
Photo by Spirited Sarah

Olive Puffs

Reviewed: Oct. 27, 2010
These were fun! I made this for my annual Halloween-themed dinner last night and they turned out well. I pressed a little grated cheddar cheese into the pastry as well, and that made them even better, and kinda looked like creepy crusty skin on the eyeballs :) The only bad thing was that the pastry stuck a little to my work surface, so as I tried to roll the olives the pastry stretch out a bit, and it ended up being more pastry around the olives than I wanted. Still turned out great though, and my husband really enjoyed them!
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15 users found this review helpful

Cookie Dough for Ice Cream (Eggless)

Reviewed: Jun. 30, 2010
I'm giving this 4 stars as it's written. I followed the recipe exactly the first time - although it wasn't bad, I definitely felt like it was missing something. Just wasn't like the real thing. Well after tweaking it just a little, I've found that what it's missing is some salt and a little baking soda (that's what really makes it taste like "normal" cookie dough). I also used milk instead of water, but used less of it the second time around, just until it had the right consistency. With these changes it was definitely a 5-star recipe - I couldn't tell the difference between that and regular cookie dough! It's kind of dangerous actually ;-)
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30 users found this review helpful

Braised Balsamic Chicken

Reviewed: Oct. 8, 2008
My husband and I loved this recipe! I've made this twice now in the past two weeks and it is just delicious. However, I did use the half the recommended balsamic vinegar and substituted the other 1/2 with low-sodium chicken broth and it was even better. I also used used 2 cloves minced garlic instead of garlic powder, fresh rosemary, fresh basil, and added fresh mushrooms when browning the onions. Sooo good and will remain a favorite in our house.
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30 users found this review helpful

 
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