Sarah McKeown Schafer Recipe Reviews (Pg. 1) - Allrecipes.com (1481140)

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Sarah McKeown Schafer

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Deb's Scallops Florentine

Reviewed: Oct. 31, 2003
This dish was easy even though there were several steps. My friends were very impressed and we all thought it was delicious. I am actually going to cook it for extended family because I am certain of the outcome!
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0 users found this review helpful

Cranberry Orange Bread

Reviewed: Dec. 25, 2007
This recipe makes a delicious loaf of cranberry orange bread, but my loaf pan was too small and it over-flowed. Next time, I'll make muffins or a bundt cake out of it. I added some mandarin orange slices to the batter and that added a bright splash of color to the slices and intensified the orange flavor.
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32 users found this review helpful

Coconut Candies

Reviewed: Dec. 25, 2007
I double the recipe to make as Christmas gifts this year, based on all the good reviews. I boiled and boiled the milk and sugar with a candy thermometer for about 20 minutes and the temp never reached the 240 mark. I finally gave up and poured it out on 2 cookie sheets, hoping it would set and I could cut into bars. Of course, they never really solidified, so I added some mini-choc chips, poured it into jars and called it "Coconut Ice Cream Topping". LOL
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9 users found this review helpful

Crunchy Catfish Nuggets

Reviewed: Jan. 23, 2008
This was simple, but needed an extra kick of flavor, so I also added cayenne pepper and the juice of a lemon to the egg.
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7 users found this review helpful

Chicken Enchiladas V

Reviewed: Jan. 23, 2008
This is exactly what I have been doing for years and the results are perfect every time.
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1 user found this review helpful

Scrapple

Reviewed: Feb. 3, 2008
This was interesting. I was afraid to tackle a more traditional (complicated) recipe for scrapple and thought to try this, simple recipe. It's not bad at all, but I was a little disappointed in the sweetness of it. Next time, I will try a recipe that calls for broth instead of sweetened, condensed milk.
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4 users found this review helpful

No Mayo Tuna Salad

Reviewed: Feb. 6, 2008
I think this is a great, healthy alternative to the fat-laden mayo versions, especially since I don't care for the low-fat or fat-free varieties. I sometimes add lemon pepper and green onion, just for added flavor. For more crunch, I sometimes add chopped celery.
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7 users found this review helpful

Wisconsin Native's Beer Cheese Soup

Reviewed: May 12, 2008
Against my better judgment, I followed the instructions exactly. The finely chopped vegetables never got very soft and I cooked them for about 30 minutes. It smelled great, but the texture was disappointing. We ended up straining out the vegetables. I used a bottle of Sam Adams Boston Ale, but it was a little bitter. I will make this again, but with the following 2 changes. I will saute the vegetables in butter until they are extremely soft, then I will simmer in the broth and a pale ale.
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308 users found this review helpful

Cherries in the Snow Cake I

Reviewed: Dec. 18, 2008
I don't care for pudding as cake icing, especially combining vanilla pudding and white cake. It didn't have a lot of flavor. I prefer cakes to have a richer flavor and texture. It might be considered a light, summer-time cake, but because of the name, I made it in the winter and it was disappointing.
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5 users found this review helpful

Chocolate Chocolate Chip Cookies I

Reviewed: Sep. 11, 2011
Excellent cookie. Very easy to whip up and didn't change a thing about the recipe. Omitted the nuts and didn't miss them.
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2 users found this review helpful

Beef Bourguignon II

Reviewed: Nov. 1, 2011
This was easy and delicious. I found a pot roast on sale that I cubed and used in place of the stew meat... it was very tender and flavorful. I plan on making it again next week. I think this would be a good way to cook chicken, using white wine instead of the red
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1 user found this review helpful

Scottish Shortbread IV

Reviewed: Nov. 10, 2011
Cookies don't get any easier or more delicious than this. If you just want something fast, roll the dough out on the cookie sheet and use a pizza cutter to score the bars. Bake as desired and let it cool. Then the cookies will just break apart. You can make them pretty but they will taste great no matter how much effort you decide to use.
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2 users found this review helpful

Sugar Cookie Icing

Reviewed: Nov. 10, 2011
This recipe delivered what I was looking for. I thought I followed the intructions but my icing didn't harden a much as I had hoped. Tasted perfect on my sugar cookies.
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1 user found this review helpful

Banana Pudding IV

Reviewed: Nov. 10, 2011
This is IT... The banana pudding that everyone raves over. Perfect as it is. Remember to layer the cookies, bananas and pudding mixture and give the cookies some to soak up some moisture and melt in your mouth.
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2 users found this review helpful

Ginger Snaps II

Reviewed: Nov. 10, 2011
These are wonderful, soft ginger snaps. People will want the recipe - don't change a thing.
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3 users found this review helpful

Dressing Patties

Reviewed: Nov. 14, 2011
My mother always made this type of dressing for Thanksgiving with minor differences. She would cook a pan of cornbread and a can of biscuits. Crumble them together and add onion and celery that had been sauteed in butter. She would pour in enough chicken broth to give it a cake batter consistency and add her spices plus 2 or 3 beaten eggs. She would pour it into a 9x13 pan and bake until it was golden brown. This is from deep in the heart of Texas and very different from stove top stuffing.
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6 users found this review helpful

Baked Potato Skins

Reviewed: Nov. 20, 2011
This is a delicious combination of flavors for the potato skins. I combined everthing in a bowl and dipped my skins before laying them on the cookie sheet. It took a little longer for mine to crisp up, but I just kept checking them until I was satisfied with the texture. The remaining oil and parmesan mixture was great mixed in with the left-over potato pulp for twice baked potatoes the next day.
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2 users found this review helpful

Quick Yeast Rolls

Reviewed: Nov. 20, 2011
I have made a lot of rolls in my 54 years and this one tops the list for speed and flavor. Most of my roll recipes require rising for a much longer period of time, but I let these rise, covered in the bowl for 20 min and for another 20 after scooping the dough into the muffin tins. So we had delicious rolls for breakfast within an hour. Yes, it is a very wet dough, but they turned out beautifully. I added some ground flax to the mix for added fiber.
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8 users found this review helpful

Fresh Pear Cake

Reviewed: Dec. 4, 2011
This turned out very nicely. I baked it in 2 loaf pans instead of a bundt pan, just had to reduce the cooking time a little. Makes a great gift.
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4 users found this review helpful

Classic Peanut Butter Cookies

Reviewed: Dec. 19, 2011
I made the recipe without changing anything except the cooking time. I added 5 min because I prefer them on the crispy side. Just keep a eye on their color. They were the peanut butter cookie that I was hoping for and this will be my default from now on.
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1 user found this review helpful

Displaying results 1-20 (of 50) reviews
 
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