SarahJP Recipe Reviews (Pg. 1) - Allrecipes.com (15183947)

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Easy Egg Drop Soup

Reviewed: Nov. 3, 2014
This tastes very much like what I would expect at a Chinese restaurant. I will make this again, and probably add some diced water chestnuts for crunch.
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Lighter Banana Muffins

Reviewed: Sep. 28, 2014
These are very good, although I changed up the recipe a little after reading reviews. Instead of 2 cups flour, I used 1.5 cups flour and .5 cup of oats. I lowered sugar to .5 cup. I added 1 tsp cinnamon, 1 tsp vanilla, and 1/4 cup milk. Oh, and I reduced salt to 1/2 teaspoon. The muffins turned out delightfully chewy with a strong banana flavor. I love the texture - I think it's better than typical banana bread. I will definitely be using this as my go-to recipe from here on out.
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Cream of Asparagus Soup II

Reviewed: Aug. 15, 2014
This is a delicious and easy soup. The only changes I made were to use veggie broth instead of chicken broth; I mashed up the asparagus a little bit after sauteeing it; and I added a dash of cayenne and a dash of white pepper. My husband and I both loved it and found it very filling. I'll definitely make it again, and would serve it to company.
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Vegetarian Gravy

Reviewed: Jul. 21, 2014
I learned the hard way that in this recipe, light soy sauce means reduced-sodium. (In the Asian food world, there is "light" soy sauce versus "thick" soy sauce.) The gravy came out pretty salty...but still underneath the salt there was great flavor. I can see how this is a 5 star recipe and I'll make it again...the right way.
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Apple-Berry Pie

Reviewed: Dec. 19, 2013
I really enjoyed this. I made it with mixed frozen berries, and I had to bake it a little longer, but it turned out beautifully. The only thing I would change is that it was a little too sweet. Next time I will reduce the sugar by maybe 1/4 cup and see if that's the right balance of tart and sweet.
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Apple Crisp II

Reviewed: Jan. 20, 2013
I've made this recipe twice - once as written, and once with modifications. I think the original recipe is 4 stars because it's good, but lacking in flavor complexity. It's sweet; maybe too sweet. The second time around, I used lemon juice in place of water over the apples, and added some nutmeg, and thought it was amazing. The lemon juice really does something wonderful.
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Most Amazing Challah

Reviewed: Dec. 14, 2012
This really IS amazing challah, and SO easy to make. I've made it a few times and have gotten many compliments. Just FYI, you don't have to use rapid rise yeast; you can use regular active dry yeast, you just have to mix it with the water and let it sit for a few minutes to dissolve. The braided loaf doubled within one hour, and then baked up beautifully. My house smells wonderful!
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Best Cherry Pie

Reviewed: Nov. 22, 2012
I really wanted to love this recipe, but it just didn't amaze me. It tasted pretty much the same as canned pie filling. It was a decent pie, but I wouldn't go out of my way to make it again.
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Baked Haddock

Reviewed: Nov. 12, 2012
I used this recipe with some thin tilapia fillets and thought it was delicious. I used slightly less butter than was called for, baked it for 17 minutes, and ended up with beautifully browned fish. The outer coating was crisp and the inside was moist. I will definitely be adding this to the regular rotation. Thanks for a great, easy recipe.
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Shepherd's Pie

Reviewed: Oct. 15, 2012
This is an excellent base recipe. When browning the meat, season it with salt, pepper, and garlic; add 2-3 tsp. of Worcestershire sauce and an extra cup of peas and carrots. Also, make homemade mashed potatoes and sprinkle on a little cheese before you put it in the oven. It is delicious and got rave reviews.
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Chef John's Spaghetti alla Carbonara

Reviewed: Sep. 17, 2012
This was easy to make - I worried about getting the sauce right, but stirring continuously while pouring in the egg mixture is all it takes to make it work. I used bacon, and I didn't have any romano so I just doubled the parmesan. Also, after cooking the bacon, I skimmed off all but about 2 teaspoons of the bacon fat. I enjoyed the pasta, and would make it again, but next time I might add some asparagus or grape tomatoes - it seemed a little plain.
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Lentil Chili

Reviewed: Jul. 15, 2012
This is a good basic recipe, but I think you need to add a few things to make it really flavorful. I didn't have bulgar wheat; I subbed a can of corn and a can of black beans. I also added a pinch of cinnamon, and when I make this next time I will also add some bell pepper, cocoa and maybe a chipotle in adobo sauce. Oh - and definitely soak the lentils overnight before cooking. I did, and I didn't have to add extra liquid or extend the cooking time.
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Mango Gazpacho

Reviewed: Jul. 12, 2012
I did not care for this recipe. The orange juice makes it too sweet and runny, and there wasn't any spice to balance it. (I DID use a whole jalapeno, but couldn't taste it at all.) I do not recommend.
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Grilled Tilapia with Mango Salsa

Reviewed: Jul. 12, 2012
Delicious and easy to make! I'm not a huge fish fan, but I really enjoyed this, and so did my boyfriend. We would definitely make it again.
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1 user found this review helpful

Honey Nut Granola

Reviewed: Jun. 25, 2012
This is a very good recipe. I added flax seed, wheat bran, and a pinch of salt, and it ended up being really delicious. I did end up having to bake it longer than the recipe calls for, however; I think it was about 40 minutes total at 275 degrees. I will make this again and play around with different nuts/fruits to add.
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Authentic Pad Thai Noodles

Reviewed: Jun. 18, 2012
I hate to say it, but I found this recipe to be rather tasteless. After making it as written, I ended up adding 1-2 Tablespoons of peanut butter and 3 extra Tablespoons of sugar. Maybe that's not authentic, but it sure tasted better. I may not make this again - I found it to be kind of a fussy process with not a lot of reward.
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Asian Orange Chicken

Reviewed: Feb. 5, 2012
The orange flavor was completely overpowering. I couldn't even finish my meal. And trying to cook the flour-coated chicken pieces resulted in a mess with burnt flour stuck to the pan.
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Pad Kee Mao

Reviewed: Jan. 29, 2012
I followed this recipe exactly, and found it rather bland. I was disappointed because Pad Kee Mao is one of my favorite Thai dishes, but this is nothing like what we get at our local restaurant. The basic ingredients are there, but the sauce is wrong. It doesn't taste like much... just a little salt flavor. Plus, I couldn't even taste the spice from one serrano pepper. I will try making this again, but will play around with marinating the meat and finding the right sauce.
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Awesome Korean Steak

Reviewed: Jan. 23, 2012
This was delicious and very easy to make. It tastes sweet like teriyaki, but isn't saucy. For the marinade, I didn't have mirin, so I subbed white wine plus one Tbsp. sugar. I marinated the meat overnight (I used the cut recommended, and it took about 15 minutes to trim all the fat off). When it was time to stir fry, I initially dumped it all in the wok (the marinade, too) but there was so much liquid that the meat was just stewing in it. I used a ladle to remove most of the liquid, and then the meat and shallots browned up beautifully. I served it over rice and topped it with bean sprouts and green onions, with a side of bok choy. My boyfriend loved it and asked me to make it part of the regular rotation. Great recipe!
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Chicken With Mushrooms

Reviewed: Jan. 22, 2012
This was pretty good. The chicken did turn out moist, as other people mentioned. I added the cream of mushroom to the broth, sauteed the mushrooms before baking, and used Jarlsburg instead of mozzarella. If I made this again, I would double the mushrooms (3 cups hardly looks like anything once they're cooked) and use a sharper cheese such as parmesan. I would say you only need the cream of mushroom if you plan to serve dinner with rice or noodles; otherwise all that sauce is superfluous. In fact, I think the meal would be more elegant without it.
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