SARAHLOUZOO Recipe Reviews (Pg. 1) - Allrecipes.com (1481140)

Mini Pineapple Upside-Down Cakes

Reviewed: May 13, 2012

Very good recipe, although I was lazy and used a 9x13 pan. I used pineapple tidbits plus the cherries and when I turned it over, it looked like stained glass. Beautiful! It is best warm.

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Banana Chocolate Chip Cookies

Reviewed: May 13, 2012

Followed the recipe almost exactly and the cookies were the incredibly soft kind. I had frozen 4 ripe bananas and after thawing them, they fit in a cup. If you have never frozen bananas, they turn black and when they thaw, they almost liquify, but it really enhances the flavor of the cookies. Be sure to thaw them in a container. Then I added 1 cup of peanut butter and called them the Elvis cookie! Peanut butter, banana and chocolate chips - Awesome!

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Irish Soda Bread

Reviewed: Mar. 21, 2012

This didn't work for me and I've been baking for many years. Is it supposed to turn out like a giant, tough biscuit? The first time I try a recipe, I follow it exactly. If it turns out good, I will at least be sure of what will happen if I make changes. This dough was too wet to work with and the end result tasted like a regular biscuit but the texture was just wrong. I won't mess with this recipe again. There are better bread recipes out there.

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Slow Cooker Corned Beef and Cabbage

Reviewed: Mar. 21, 2012

This recipe is impossible to mess up. I only wish I had purchased a larger corned beef brisket! The taste of the Guiness Stout that I chose to use really permeated the vegetables, so if you don't enjoy that flavor, try a lite beer or leave it out completely.

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Chocolate Cobbler

Reviewed: Mar. 21, 2012

I had big doubts about this recipe... "Pour boiling water over the top"... what? But OK, I followed the directions exactly. The initial "batter" is VERY thick and I had to spread it around the baking dish. The magic is in the boiling water. When you pull the cobbler from the oven and scoop out a serving of chocolate cake, you discover the lake of smooth chocolate sauce beneath the cake. Truely magic.

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Creamy Au Gratin Potatoes

Reviewed: Mar. 21, 2012

For added flavor, I used half chicken stock and half milk for the liquid. I think this gives an added depth of flavor along with a few favorite seasonings, such as a smoky paprika and garlic powder. Taste the sauce before you pour it over the potatoes and see if it needs something.

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Corn Dogs

Reviewed: Mar. 17, 2012

I never knew that making homemade corn dogs would be so easy or so yummy. I cut my wooden skewers and hot dogs in half so that they would fit in my skillet. The only problem I had was getting the batter to stick, even though I did toss them with some flour first. It just took a little extra work to shape the batter around the dog. I only had 4 hot dogs, so that left a ton of batter. This made some fantastic hush puppies - by adding diced peppers, onion and shredded cheddar cheese. Drop by spoonfuls into the hot oil and they flip over when done on the bottom. Delicious!

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Soft Apple Butter Delights

Reviewed: Mar. 4, 2012

Old Fashioned, soft and spicy. Not overly sweet in spite of all of the sugar. I followed the recipe exactly and everyone enjoyed the cookies. If I were to make these again, I would consider adding shredded apple or those dried fruit bits.

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Asian Ginger Dressing

Reviewed: Feb. 29, 2012

This is the flavor I was looking for when trying to match the asian restaurant dressings that I love. I just eye-balled the measurements and it came out great. Taste it before you serve it to see if it has the sweetness level you hope for. You can also add this dressing to cooked Chicken, Mandarin Oranges, Almonds and Rice to make a delicious Asian Chicken Salad!

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Mushroom Sauce

Reviewed: Feb. 29, 2012

Perfect sauce to combine with egg noodles and meatballs. I had left-over grilled hamburger patties that I cut into cubes and re-heated in with this sauce. It was delicious.

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Jalapeno Popper Wontons

Reviewed: Feb. 23, 2012

I used Onion and Chive cream cheese and fried these babies. I did one batch in the oven and while the edges were crispy, the interior portion turned out a little tough Frying ensured a crispy texture all over. I figure if you only fry once in a while, it's ok.

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Super Easy Stir-Fried Cabbage

Reviewed: Feb. 23, 2012

I followed the instructions exactly, including using Shiitake mushrooms. I wanted to see if the type of mushroom would make a difference, but next time I will save the money and use button mushrooms. To garnish the dish, I added some cashews - Delish!

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Coconut Pecan Frosting I

Reviewed: Feb. 21, 2012

I wanted an icing for German Chocolate cake and this was perfect. Seriously, do not leave the pan while the icing is heating... it will scorch easily. Low, slow and stirring constantly for 10 min.

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German Chocolate Cake III

Reviewed: Feb. 21, 2012

This is a great recipe if you are looking for a "scratch" cake batter. Not difficult, but you will get a lot of bowls dirty. Your friends will be impressed. The flavor is great and the texture is moist. That said, if you don't want to go to all this trouble, use a cake mix. I wanted an frosting using sweetened condensed milk and I found one on this site called Coconut Pecan Frosting - really good.

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Sweet and Sour Chicken I

Reviewed: Feb. 17, 2012

I needed a good oriental style batter mix for some boneless, skinless chicken thighs and this recipe was fantastic. I added a little hot pepper flakes to the batter to spice it up a little and the final texture was perfect. I did fry it in a combination of 1/2 c peanut oil and 2 tbl lard for added flavor. I didn't try the sweet & sour portion of this recipe because I had a commercial brand that I wanted to try, but next time I will definitely come back to this recipe.

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Simple Whole Wheat Bread

Reviewed: Feb. 16, 2012

The loaves tasted great. If you don't have "bread flour" just use all purpose. I only gave it 4 stars because it does take a bit of practice to know how much extra flour it will need and how long to knead it. I didn't have enough honey, so I added molasses to make up the difference. I don't think the yeast cared.

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No-Knead Artisan Style Bread

Reviewed: Feb. 12, 2012

I consider myself a decent baker, but I try not to venture far from the recipe because baking can be a fine art and I'm not accomplished enough to experiment. After letting the dough rest the first time for 24 hours, it came out of the bowl as a gooey, glop. The consistency was so wet, I couldn't fold or stretch or tuck. I refused to give up so soon. I added enough flour to get it to a manageable consistency and continued with the process, but the end result was spongey, not what I was hoping for.

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Crunchy Whole Wheat Cookies

Reviewed: Feb. 11, 2012

I'm giving this 5 stars because I never thought a cookie would be this good when made with whole wheat flour. It is an unadorned sugar cookie. I really wanted something with more flavor, so I added coconut flakes, cinnamon, nutmeg and cloves. Next time, I'll add chopped nuts.

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Spiced Tea Mix

Reviewed: Jan. 30, 2012

This mix is wonderful and soothing in the winter. I usually double the quantities so I can keep one and give one away. I find that 2 teaspoons per cup of water is too weak, but that's the nice thing about this mix... just add a little more until you figure out what ratio tastes best to you.

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Mediterranean Pasta

Reviewed: Jan. 30, 2012

This is a great alternative to the traditional spaghetti and meat sauce. I followed the recipe using 2 boneless skinless chicken thighs and thick cut bacon, cooked in the same pan with fresh rosemary. When done, I cut the meat into chunks and put back in the pan with the remaining ingredients (substituting fresh tomatoes for the canned). It was delicious.

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