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

cook's profile

Sarah Lizzy

Reviews

Photos

Menus

 
View All Reviews Learn more

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.
Was this review helpful? [ YES ]
0 users found this review helpful

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 ever made! 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!
Was this review helpful? [ YES ]
0 users found this review helpful

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.
Was this review helpful? [ YES ]
0 users found this review helpful

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!
Was this review helpful? [ YES ]
0 users found this review helpful

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.
Was this review helpful? [ YES ]
2 users found this review helpful

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!
Was this review helpful? [ YES ]
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.
Was this review helpful? [ YES ]
1 user found this review helpful

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.
Was this review helpful? [ YES ]
1 user found this review helpful

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.
Was this review helpful? [ YES ]
28 users found this review helpful

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.
Was this review helpful? [ YES ]
1 user found this review helpful

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.
Was this review helpful? [ YES ]
2 users found this review helpful

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.
Was this review helpful? [ YES ]
1 user found this review helpful

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!
Was this review helpful? [ YES ]
2 users found this review helpful

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!
Was this review helpful? [ YES ]
19 users found this review helpful

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!
Was this review helpful? [ YES ]
2 users found this review helpful

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.
Was this review helpful? [ YES ]
2 users found this review helpful

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.
Was this review helpful? [ YES ]
1 user found this review helpful

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.
Was this review helpful? [ YES ]
2 users found this review helpful

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.
Was this review helpful? [ YES ]
2 users found this review helpful

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.
Was this review helpful? [ YES ]
2 users found this review helpful

Displaying results 1-20 (of 35) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Super Bowl Feast
Super Bowl Feast

Chili, brats, and more to feed your hungry football fans.

Sweet Touchdown Treats
Sweet Touchdown Treats

Cheer on your team with a little something sweet.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States