Sarah Profile - Allrecipes.com (16243670)

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Sarah


Sarah
 
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Member Since: Nov. 2010
Cooking Level: Expert
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Recipe Reviews 16 reviews
Bada Bing Bada Banged Potatoes
Four and a half stars. I made life a little easier by putting the olive oil and butter in a glass bowl, with 3 cloves diced garlic for flavor, and nuking until melted. Then I gently lifted the smashed potatoes with a slotted spatula and dipped them in this mixture. Once on the lined and greased tray, I added the mixture of spices (good mix, only added fresh thyme as I happened to have some on hand). I made these ahead for tonight's dinner, so I haven't yet tasted them (they smell divine), but I can tell they will be great. Thanks for a great recipe, CJ.

3 users found this review helpful
Reviewed On: Sep. 13, 2011
Tangy Mustard
WOW! I barely know where to start...thanks to Can_it_Rachael's review and rave in the buzz, I knew I would try this recipe. Try as I might, I simply could not find ANY of the type of mustard seed this recipe calls for, but since I was too impatient to order online, I used simply "mustard seed" from my bulk store, and "hot mustard powder" to replace the Oriental seed (as I gather they are the spicier of the three). The taste is simply incredible, and like Rachael, I couldn't wait two weeks to try it! I doubled the recipe, and got perfectly enough to fill three 500 ml wide mouth jars. I used 1 tsp of "hot mustard powder" for the doubled recipe, and got a very noticeable ZING (no complaints here!), but for those that prefer a milder mustard (and couldn't find the original mustard seeds called for and must substitute) they may want to start with 1/2 or even 1/4. I am so thrilled with how this turned out that I too, will never purchase a grainy mustard again! Thanks so much, I am so pleased! Update: This tasted spicier at first, now after maturing, it is more mellow...still 'tangy' but not hot. So, next time I won't reduce the hot mustard powder, and may even add more!

12 users found this review helpful
Reviewed On: Sep. 9, 2011
Sausage, Spinach and Ricotta Calzone
Oh my...where to start. First, I'll say that without the many technical errors, this might have been a great recipe. In no way possible did the recipe for the crust make enough for four calzones. I got two, but with one cup of flour (the other 1/2 cup in recipe is for kneading) I should have known. Because of this, I had wayyy to much fillings. I had to throw out almost half of the sausage mix and more than half of the cheeses mix. What a waste! I also had to scramble to figure out what to do, since we are a family of four and I have only two calzones! I had to order a pizza and after all that work I feel a bit frazzled....Sorry, but this recipe just doesn't work as is. I have the two in the oven now for another day....hope they reheat well!

12 users found this review helpful
Reviewed On: Mar. 3, 2011
 
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