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

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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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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Peanut Butter and Apple Sandwich

Reviewed: Jan. 21, 2012

I can't stand raw apples, but I know how good they are for you and I always try to incorporate them into my diet. This really helped! Thanks!

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Cream Cheese and Ham Spread

Reviewed: Jan. 21, 2012

My sister in law is now required to make this for family gatherings. We LOVE it! Goes with any cracker.

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Bacon and Date Appetizer

Reviewed: Jan. 21, 2012

Left out the almonds and deep fried it like another review suggested. I loved the consistency. Next time I'll try it with the almonds.

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Granny Kat's Pumpkin Roll

Reviewed: Dec. 3, 2010

I have made this 2x, both times with gluten-free all purpose flour substitute. The first time I used the damp towel method to roll and it came out well - no cracking. The second time I tried parchment and it was a disaster - one major crack all the way down, the powdered sugar clumped in an ugly way around parts of the cake and it still stuck to the paper. I do think the filling is a bit plain and needs vanilla and spices to taste as others have suggested.

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Quick and Easy Vegetable Curry

Reviewed: Oct. 3, 2010

As a student with a low budget and less time, I need things that are healthy, cheap and fast--and this fit the bill perfectly. I used 1/3 can condensed tomato soup instead of tomatoes & tomato paste, and it came out perfect. I aslo sauteed some squash with the onions which complemented the vegetables and was healthier than adding potatoes.

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Peach Muffins

Reviewed: Jun. 26, 2010

These were great! They rose well and have a lovely deep brown color. I had to add ~1/2 c. milk as others suggested to thin the batter. I substituted splenda for all of the sugar and added 1 extra tsp of baking soda based on the Splenda box recommendation. I made peach & blueberry as well as a peach & strawberry batch and both came out great.

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Pizza Dough I

Reviewed: May 15, 2010

Excellent! I was looking for a super quick dough and thought I needed to adjust my expectations accordingly. But YUM! I added garlic, rosemary and basil to the dough, but otherwise, changed nothing. Perfect as is, and sooo easy!

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Angel Food Cake III

Reviewed: Jan. 1, 2010

My brother's favorite. I've made it 5 plus times, and it always comes out perfect: light and springy, the way angel foodcake is supposed to.

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Breakfast Quiches to Go

Reviewed: Jan. 1, 2010

These are just OK in my opinion. Much heartier than the crescent bacon cheese tartlets, but not as tasty for the effort.

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Mouth-Watering Stuffed Mushrooms

Reviewed: Dec. 31, 2009

EXCELLENT! Always the first dish to go at parties. I've made this at least 4 times. I use 1/3 less fat neufchatel and it came out plenty creamy. I tried drying out my mushroom caps over night but saw no reduction in the amount of liquid after baking. Smaller mushrooms are definitely the way to go for the right mushroom to cream cheese flavor balance.

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