SARRAHS Recipe Reviews (Pg. 1) - Allrecipes.com (1458736)

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Candy Cane Fudge

Reviewed: Dec. 19, 2005
This is really great candy. I don't know if I could classify it as fudge- because it is the texture of a chocolate bar. The flavor is great. I only used 1 cup of crushed candy canes. I added about 2 tsp. of peppermint extract though so that you could actually taste the mint. I colored it red- and thought it to be a bit of an eyesore. I didn't have any extra candy canes to crush and sprinkle on, but that would've made it look great. Instead, I had some green mint chips. I melted them in the microwave, and spread them over the fudge. It was green and red layered- it really added a lot to the presentation. I will try this with milk chocolate too. Thanks.
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70 users found this review helpful

Strawberry Torte

Reviewed: Dec. 3, 2006
I made this for my company Christmas party this year, and it was finished off completely! I followed some other's advice and cooked down a bag of frozen strawberries with 3/4 cup of sugar and 2 tbs. cornstarch (making sure to mix the cornstarch with some of the strawberry juice first). Then I pureed the mixture in a blender and let it cool. I did cut down some of the ladyfingers because they were too tall when I was assembling the sides. After I put the cake together, I poured the cooled strawberry mixture on top of the entire cake. I chilled the cake for 24 hours, and then used the leftover cream mixture to pipe rosettes around the top border and in the very center of the cake, and used fresh strawberries to border the bottom of the cake (and one on the top for good measure). I will definately make this again, and next time, I'd like to put sliced fresh strawberries in the cream filling too. Thanks so much for such an elegant recipe!
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31 users found this review helpful

Parmesan Artichoke Casserole

Reviewed: May 14, 2007
I could eat this every day- it is so good. I didn't find that it made a whole lot though, and I certainly couldn't figure out why the recipe calls for a 9 X 13 pan. I used an 8 X 8 glass dish, which worked fine. I added basil to the mixture, and topped the entire thing with an italian cheese blend (mozz, provolone, parm. I sprinkled it generously with paprika. Very creamy and delicious.
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24 users found this review helpful

Japanese Style Deep Fried Shrimp

Reviewed: May 25, 2009
So delicious and way cheaper than going to a seafood restaurant! We dipped these in a sweet chile sauce and they were great!
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22 users found this review helpful

Frozen Tiramisu

Reviewed: Feb. 20, 2006
This was pretty good. I made this for some friends that we had over for dinner. It was very simple to prepare. I am not sure about how necessary the sauce is though. I just used a gallon of coffee flavored ice cream- and it worked great!
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20 users found this review helpful

Thirst Quenching Lemonade

Reviewed: Aug. 6, 2005
I was really craving lemonade one night, so I found this recipe, and went to lemon squeezing. I don't really think it was worth the effort. I had to use more lemons than the recipe called for because it wasn't tart enough- but then I only drank half a glass and threw the rest away because the flavor wasn't quite right. It was the right amount of tartness, and the right amount of sweet- but there was something missing. At this point, store bought is better. Thanks anyway.
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20 users found this review helpful

Vietnamese Iced Coffee

Reviewed: Aug. 6, 2005
This was pretty good- however to me, it just tasted like iced coffee with cream and sugar. I think I was looking for more of a Thai iced coffee flavor.
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19 users found this review helpful

Zucchini Patties

Reviewed: Sep. 7, 2011
4 stars as written, but it's a definite 5 star with a few changes. It's really important to squeeze as much excess liquid out of the shredded zucchini before mixing it with the rest of the ingredients - otherwise, these would be too mushy/wet. I used about a 1/2 cup of bread crumbs and 1/8 cup of flour. I also added 2 cloves of garlic and a small bunch of fresh basil to the mix. They are soooo freakin' good. Just like crab cakes, but without the expensive crab. We'll be making these a lot.
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17 users found this review helpful

Riblets and Sauce

Reviewed: Jun. 27, 2005
These riblets are outstanding. My husband said that he'd never have riblets at (a famous chain restaurant famous for their riblets) again!! The meat falls right off of the bone, and the flavor is amazing. I added about a tablespoon of minced ginger root to the marinade to kick up the asian flavor of the ribs. Also, no extra salt is necessary- the soy sauce is salty enough. I have made them twice now, both times in the oven in a roasting pan. Definately double the sauce if you cook them in the oven, and turn the riblets a couple of times throughout cooking- there won't be any sauce leftover- it will all have soaked into the meat. They make great leftovers too!! These are a must try!
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16 users found this review helpful

Feta Cheese Foldovers

Reviewed: Mar. 31, 2006
These are so good. I received many compliments on them from Feta lovers. I used the garlic and herb feta- and I wouldn't use anything else.
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14 users found this review helpful

Asian Carryout Noodles

Reviewed: Mar. 19, 2005
This was really great! The only reason why I didn't give it 5 stars is because I think it needs more vegetables.It is a great base recipe, and if you like more flavor- just add it! I personally like more of a sesame flavor, so I added more sesame seeds. More Bok choy is absolutely necessary! Thank you for the recipe! My husband and I really enjoyed it.
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13 users found this review helpful

Newport Clam Chowder

Reviewed: Oct. 3, 2004
The flavor of this chowder is so fantastic! I used canned clams and I cut the clam juice in half, and substituted chicken broth for the rest (clam juice is expensive!). I recommed more potatoes. I like a thicker chowder, so I had to add a cornstarch/milk mixture toward the end to thicken it. Per my husband's request, I think I will add bacon text time and see how we do with that. I made this soup for my mother in law for her birthday- and she loved it- along with all the other guests. It was quite a compliment, because the family that I married into are seafood experts- and live on this stuff.
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10 users found this review helpful

Cheese Ball I

Reviewed: Aug. 6, 2005
This is a great cheeseball recipe! I love the simplicity of it- and everyone really loves it. I like to use the finely shredded cheddar cheese- it works great. I also use sliced almonds instead of pecans, and it is very good. If you are making this for a smaller crowd- halve the recipe- because this makes 2 average sized (grocery store sized) cheese balls.
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9 users found this review helpful

Pear Butter

Reviewed: Oct. 15, 2011
Really great, but I made a lot of changes. I left out the citrus since I am not a fan - and added cloves and cinnamon to taste. I don't have a food mill, so I made sure to peel the fruit before boiling and then ran them through a food processor until pureed. (Note that I drained most of the liquid from the pears before pureeing). I cut the sugar to 1.5 cups and cooked on the stovetop for 2.5 hours. I then froze the pear butter instead of canning it. So, yes, a ton of changes - but super yummy!
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8 users found this review helpful

Baked BBQ Fried Chicken

Reviewed: May 25, 2009
This was so delicious. My husband is a big fan of KFC's bbq chicken and this is a close second. We used Jack Daniel's BBQ sauce, and it was fabulous!!
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8 users found this review helpful

Wedding Cake

Reviewed: Dec. 1, 2010
This was very good - and had a nice denser texture. I made cupcakes with them, and they turned out really well. I'll try this recipe again with layered cake next - making a wedding cake next summer, and looking for the perfect recipe.
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7 users found this review helpful

Smoked Salmon Cheesecake

Reviewed: May 14, 2007
This was pretty good, but it felt like it was missing something. I think I'll add more salmon the next time I make it, and see if that helps. Texture was great.
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7 users found this review helpful

Blackberry Pie I

Reviewed: Dec. 23, 2011
Very good - I will use this again. I rated it 4 stars because it definitely needed an extra 15 minutes than the recipe stated. I'll also cut down on the flour by just a bit and add a tad more sugar next time.
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6 users found this review helpful

Refried Beans Without the Refry

Reviewed: Jul. 25, 2011
AMAZING!!!! I froze a bunch of this and it defrosts so well! No need to buy expensive canned beans again!
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6 users found this review helpful

Moroccan Salmon Cakes with Garlic Mayonnaise

Reviewed: Oct. 3, 2004
WOW! I was very impressed with this recipe. I used leftover salmon from the night before, and I accidentally opened a box of brown rice instead of cous-cous, so I used that instead, and still delicious! I definately recommed making the garlic mayo an hour or so beforehand- the flavor really comes out after chilling for a while.
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6 users found this review helpful

Displaying results 1-20 (of 201) reviews
 
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