Sarah Recipe Reviews (Pg. 1) - (16243670)

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Exquisite Pizza Sauce

Reviewed: Nov. 2, 2010
Absolutely fab! The only changes I made were to leave out the marjoram, which I didn't have on hand, and to add extra minced garlic (for my taste, though the amount specified would be fine for most). The flavor was just perfect! I will be using this again and again, it was a huge hit for my family. Thanks so much for sharing!
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8 users found this review helpful

Sunday Dinner Rolls

Reviewed: Dec. 11, 2010
Excellent! My first ever rolls, and they turned out light as a feather, yeasty, and so yummy! I followed reviewers tips and used melted butter instead of the oil, and 3/4 cup warm milk instead of the water. I also kneaded them for a few minutes until elastic, then let it rise in the oven with just the oven-light turned on for two hours. Then I shaped them into balls, and let them rise (covered with a damp towel for both rises) again for an hour. The only thing I will do differently next time is to brush them with melted butter before baking...mine were slightly pale. All in all, you made this novice bread-baker want to explore this new world! Thanks so much for a day of fun. :)
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17 users found this review helpful

Buffalo Chicken Macaroni and Cheese

Reviewed: Dec. 10, 2010
I changed this recipe (not because I thought it needed changing, just to suit our needs for that night's dinner) to become a side dish, meaning that I left out the chicken, as we were having pork chops. Essentially, I followed the recipe up to step 7, (except I used grated sharp cheddar as that's what I had on hand) then assembled and baked. It was delicious! I added a few dashes of extra hot sauce on top just before eating. Decadent!
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4 users found this review helpful

Sarah's Dry Rubbed Chicken

Reviewed: Dec. 5, 2010
Just a note from the creator of this recipe: It was edited to recommend cooking it for two hours or until 180 degrees. This is not the way I would advise. One rotisserie-sized chicken should not take any longer than 1 1/2 hours, at most. Also, the temperature will continue to rise with resting. Feel free to cook the chicken in your normal fashion, the recipe cook times here are obviously on the cautious side! :) PS- This recipe can also be used on chicken breasts or pieces, and should make enough to be used more than once, depending on the size of the bird or how many pieces used.
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68 users found this review helpful

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