Sarah Lizzy Recipe Reviews (Pg. 1) - Allrecipes.com (1562611)

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San Francisco Sourdough Bread

Reviewed: Mar. 3, 2015
Good flavor but despite greasing the bowl, I couldn't get it all out in one piece.
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Meringue Mushrooms

Reviewed: Feb. 13, 2015
Easy and crazy realistic. Careful giving them to toddlers. They will be disappointed when they eat the real deal.
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Salted Caramel Marshmallow Crispy Treats (Gluten Free)

Reviewed: Feb. 13, 2015
Tasty, but I'm not sure it's worth the hassle and extra calories.
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Best Brownies

Reviewed: Feb. 13, 2015
So moist and chocolatey! I know my oven runs a little hot, so I baked at 330 instead of 350. I also noticed the batter was quite thin in an 8x8 pan, so I only baked it for 20 minutes. Finally, I barely mixed the batter together after I added the flour. I made the frosting as directed, and it was thick and fudge-like. I dropped it in heaps on the HOT brownies, and within a minute it had melted into a spreadable glaze. Definitely will be making this again.
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J.P.'s Big Daddy Biscuits

Reviewed: Feb. 12, 2015
Substituted bacon fat for shortening and buttermilk (1 c. whole milk + 1 Tablespoon lemon juice) for regular milk. Once the batter was mixed, dropped the biscuits in mounds on an ungreased pan, nearly touching. They baked up beautifully!
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Meat Pie (Tourtiere)

Reviewed: Dec. 10, 2014
Delicious, but next time I would add a sauce to the filling, like the ketchup based sauces I use for my meatloaf.
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Chocolate Coffee Buttercream Icing

Reviewed: Dec. 10, 2014
Great frosting, but almost too sweet.
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Ken's Perfect Hard Boiled Egg (And I Mean Perfect)

Reviewed: Sep. 6, 2014
I like to put hardboiled eggs in my salad, so it matters how easy they are to peel and how bright the whites and yolk are. Finally I've made perfect hardboiled eggs! I've tried other methods (boiling without vinegar and also baking) but the shell is hard to remove, the white isn't as bright and the yolk gets greenish. This recipe is a keeper!
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Double Orange Scones

Reviewed: Nov. 12, 2012
I, too, was on a quest for Panera's orange scones, and this recipe hit the spot. I've never had such perfect scones. I omitted the mandarin oranges altogether and glazed the finished scones in an orange juice + powdered sugar mixture. My next variations will be to add cranberries to the orange scones and to do another batch just lemon and basil flavored.
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Perfect Sushi Rice

Reviewed: Oct. 8, 2012
I thought this was too sweet & vinegary at first, but once it was in the actual sushi it tasted GREAT!
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Lemon Sauce for Salmon Patties

Reviewed: Mar. 10, 2012
Perfect for tuna cakes and salmon cakes. I tasted it right after I made it and didn't think it was that great, but once it was on the seafood cakes it made the flavo pop! For some reason it got way too firm as it cooled, but thinning it with warm milk, worked well.
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Salmon Croquettes

Reviewed: Mar. 10, 2012
I used panko crumbs as others suggested and it had a lovely crunch. I think it would be just as good (and much cheaper) with tuna instead. Definitely make a sauce!
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4 users found this review helpful

Caramel Popcorn

Reviewed: Mar. 10, 2012
My go-to caramel popcorn recipe! 1/2 this recipe makes enough for 2 bags of popped microwave popcorn. Even works with dark corn syrup. If I'm just making a little to eat during a movie, I don't bother baking it. If you want a harder crunch, you can crank up the heat and bake it at 350 for 30 minutes or less (stir closer to every 5 minutes). I prefer the tender crunch of the 250 deg./1 hr plan if I'm not in a hurry.
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Pizza Dough III

Reviewed: Mar. 10, 2012
My favorite pizza dough of all time! Simple, flavorful and tender. I only use all purpose flour and active dry yeast. The key is to thoroughly proof your yeast as the recipe advises. I do so in about 1/2 c. warmwater with the recipe's 2 tsp. white sugar. Then I add more warm water (up to 1/4 c.) as I am mixing the dough, so my total water aded is not more than 3/4 cup (otherwise, this dough requires more flour, more kneading & gets tougher). I add spices recommended by another reviewer: 2 tsp. italian seasoning, 1 tsp. thyme & 1 tsp. garlic powder. I place the dough it in a greased bowl and let it rise near the oven while it's preheating to 425 deg. I bake my crust on a regular cookie sheet greased with olive oil and springkled with cornmeal and coarse sea salt. Unless I make it a thin crust, I cook the dough for 10 minutes at 425, then add the toppings, reduce the heat to 400 and cook another 10-15 minutes.
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Pizza Dough III

Reviewed: Mar. 10, 2012
My favorite pizza dough of all time! Simple, flavorful and tender. I only use all purpose flour and active dry yeast. The key is to thoroughly proof your yeast as the recipe advises. I do so in about 1/2 c. warmwater with the recipe's 2 tsp. white sugar. Then I add more warm water (up to 1/4 c.) as I am mixing the dough, so my total water aded is not more than 3/4 cup (otherwise, this dough requires more flour, more kneading & gets tougher). I add spices recommended by another reviewer: 2 tsp. italian seasoning, 1 tsp. thyme & 1 tsp. garlic powder. I place the dough it in a greased bowl and let it rise near the oven while it's preheating to 425 deg. I bake my crust on a regular cookie sheet greased with olive oil and springkled with cornmeal and coarse sea salt. Unless I make it a thin crust, I cook the dough for 10 minutes at 425, then add the toppings, reduce the heat to 400 and cook another 10-15 minutes.
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Hot Chai Latte

Reviewed: Mar. 10, 2012
Delicious! I DOUBLED the recipe and used all ground ingredients: 1 tsp cinnamon, 1/2 tsp cloves, rounded 1/8 tsp black pepper, two dashes nutmeg (just upended the container and shook twice), 4 English Breakfast tea bags; I only had cuties on hand so I used 4 cutie peels. I added 1/2 tsp vanilla extract as well. Added everything to the milk and water once it was warmed over medium heat. Then I brought the mixture to a simmer, turned off the heat (I worried about the evaporation) and let everything steep, covered, for about 10 minutes. The result was a rich dark brown color. I poured it into a teapot with a looseleaf-tea strainer and it kept all the spice particles out. Sweetened with honey. Next time, I'm going to let it simmer down for a more concentrated brew, then freeze in an ice cube tray to make blended frapps and things with frozen yogurt. If I want a straight up cup, I'll probably ditch the honey and add sweetened condensed milk for taste and consistency.
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Hot Chai Latte

Reviewed: Mar. 10, 2012
Delicious! I DOUBLED the recipe and used all ground ingredients: 1 tsp cinnamon, 1/2 tsp cloves, rounded 1/8 tsp black pepper, two dashes nutmeg (just upended the container and shook twice), 4 English Breakfast tea bags; I only had cuties on hand so I used 4 cutie peels. I added 1/2 tsp vanilla extract as well. Added everything to the milk and water once it was warmed over medium heat. Then I brought the mixture to a simmer, turned off the heat (I worried about the evaporation) and let everything steep, covered, for about 10 minutes. The result was a rich dark brown color. I poured it into a teapot with a looseleaf-tea strainer and it kept all the spice particles out. Sweetened with honey. Next time, I'm going to let it simmer down for a more concentrated brew, then freeze in an ice cube tray to make blended frapps and things with frozen yogurt. If I want a straight up cup, I'll probably ditch the honey and add sweetened condensed milk for taste and consistency.
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Extreme Chocolate Cake

Reviewed: Mar. 6, 2012
I was craving chocolate cake and this recipe seemed to fit the bill with the ingredients I had on hand. I halved the recipe and made both regular and mini cupcakes with it, and all fell slightly in the middle (I prefer a rounded top to easily frost). It came out very moist, not too dense, but lacked the cake-like springiness I was looking for. I paired it with the Rich Chocolate Frosting on this site and the frosting way overwhelmed the cake. I think a more mellow milk-chocolate frosting would go best with this cake's flavor.
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Rich Chocolate Frosting

Reviewed: Mar. 6, 2012
Rich & chocolatey, indeed! When refrigerated, it has the consistency and taste of fudge. Be careful with the powdered sugar-to-cocoa ratio: too much confect. sugar and it's way too sweet, but too much cocoa powder and your teeth will ache!
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Spicy Tuna Fish Cakes

Reviewed: Feb. 27, 2012
I tried it both without and with the potato, and I have to say, the potato really makes this recipe. The patties hold together a lot better than with flour and egg alone. I also used a quick sauce made from equal parts spaghetti sauce and real mayo + 1tsp of fresh squeezed lemon juice. Perfect! If you microwave the potato, the whole meal can come together in under 10 minutes!
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19 users found this review helpful

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