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

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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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28 users found this review helpful

Swiss Chocolate Cake

Reviewed: Dec. 16, 2006
Absolutely delicious! This cake is silky smooth as can be, fairly dense and moist yet not 'heavy' or too rich. I think that's due in part to the cake flour and in part to the sifting. As the men who tried it said, it's not 'gaggingly sweet' like they feel most chocolate cakes are. I also used the chocolate torte frosting as recommended, and sprinkled chopped pecans on top of the frosting in the middle layer. I will DEFINITELY be making this cake again.
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23 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!
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19 users found this review helpful

Crescent Bacon Cheese Tartlet

Reviewed: Dec. 31, 2009
5 stars for taste, minus 1 star for preparation difficulty: stretching out the dough to fill regular muffin pans was a big hassle and resulted in slightly odd looking shapes. Mini muffin pans are probably easier but the filling would be so minimal I think the classic pilsbury dough flavor would overwhelm the cheesy goodness. Next time I'll try pie crust or puff pastry dough just for ease of assembly. Otherwise, the flavor is awesome and it's easy to make variations. Big hit at my lil sis' potluck wedding reception. Definitely recommended.
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8 users found this review helpful

Chocolate Torte Frosting

Reviewed: Dec. 16, 2006
Delicious frosting. I used it for the Swiss Chocolate Cake, as recommended. Not overly sweet. I added ~1/3 c. powdered sugar towards the end, b/c I thought it tasted a bit too bitter. I also let the butter come to room temp. before creaming it in a separate bowl, and then adding it to the frosting. I recommend frosting the cake while the frosting is at room temp. After I chilled the frosted cake, the frosting was so stiff I don't know how I would've spread it. It also didn't make *quite* enough to spread between three layers and the top, so next time I may just make it a double layer cake. Also goes great with pecans. This is the first time I've made a frosting that was mainly eggs instead of the powdered sugar + moisture kind. Very delicious, I will definitely make it again.
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8 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!
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4 users found this review helpful

Double Tomato Bruschetta

Reviewed: Mar. 13, 2006
Absolutely delicious! Watch out for the garlic--it's very easy to add too much.
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4 users found this review helpful

Down Home Macaroni and Cheese

Reviewed: Jul. 2, 2003
I made this recipe for the first time and it came out perfect! I took this recipe to a family get together, and it was a BIG hit. I used mild cheddar instead of velveeta as others recommended, and found it deliciously cheesy. Everyone loved it, from the adults to the children! I also doubled the recipe, and baked at 365 deg. for 30 mins. The bread crumbs seemed an unnecessary step to me, so I think I will omit them next time. I'm planning to make this again soon for the 4th!
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4 users found this review helpful

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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3 users found this review helpful

Blueberry Pancakes

Reviewed: Jul. 7, 2008
Delicious recipe! Original batter was on the thick side, but I prefer that since it's easier to thin than thicken. Didn't have plain yogurt, so I used vanilla low fat yogurt. I also substituted 1/2 cup of whole wheat flour for 1/2 cup of all purpose, used skim milk and 2 packets of Splenda for the sugar. Pancakes came out fluffy and light. Next time I think I'll increase the cinnamon to 1/4 tsp and beat the blue berries more so some of them break in the batter for more flavor.
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3 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.
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2 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.
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2 users 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!
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2 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!
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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.
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2 users 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.
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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.
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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.
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2 users found this review helpful

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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2 users found this review helpful

Clams Casino

Reviewed: Aug. 5, 2008
Yum yum yum! Pretty tedious to prepare, but well worth the effort. My clams didn't open at 350, so I turned the oven to 450, and they all opened after about 6 minutes. I was worried about overcooking them, so I only put them back in the second time for 5 minutes. They came out perfect, not at all chewy.
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2 users found this review helpful

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