Sarah Recipe Reviews (Pg. 1) - Allrecipes.com (1656452)

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Jalapeno Popper Spread

Reviewed: Mar. 21, 2010
followed the suggestion of combining 1/2 cup of panko crumbs with the parm., and baked it; delicious!
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Garlicky Baked Butternut Squash

Reviewed: Sep. 4, 2010
we loved this! served it as a main with naan bread. cooked it at 350 for around 45 mins, had the perfect not too mushy not too firm texture. will definitely make again, thanks!
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1 user found this review helpful
Photo by Sarah

Orange-Ginger Tofu Triangles

Reviewed: Aug. 16, 2010
i thought this was great. followed the directions exactly, using extra firm tofu, pressing, and marinating for 30 mins. the tofu came out the perfect texture, and very nicely browned on the edges. the marinade does make a lot, but personally i don't think i would cut it by half because then it wouldn't cover the top of the tofu while marinating. i'll be making this again, thanks for the recipe!
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Photo by Sarah

Spiced Quinoa

Reviewed: Aug. 1, 2010
Really delicious. I thought the full can of chick peas might be too many, but it wasn't at all. I also added carrots and used veggie stock to make a vegetarian meal of it. I only added half the salt and probably won't add any next time, as I didn't find it needed it. I now make this all the time and usually add sunflower seeds instead of expensive pine nuts.
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3 users found this review helpful
Photo by Sarah

Lemon Chewy Crisps

Reviewed: Jul. 19, 2010
i really like the chewy, crispy texture of these. i can't imagine not finding them lemony enough -- it's the lemon zest that does it, so if you leave it out, don't be surprised if the flavour is milder. i added cranberries and managed to forget the egg, but they still came out great!
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Photo by Sarah

Broccoli with Garlic Butter and Cashews

Reviewed: Jul. 10, 2010
yum. yum. yum.
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Chocolate Lemon Cream Bars

Reviewed: Jul. 3, 2010
delicious and easy. the lemon zest does indeed make them plenty lemony. my issue was that my building had a fire alarm when they were halfway cooked, so the baking was interrupted and the texture wasn't as firm as it should've been. i'm hoping next time they'll be perfect! thanks for the recipe.
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Avocado Stuffed Yams

Reviewed: Jun. 21, 2010
I love this recipe and have made it many times. Sometimes I play with what I mix with the avocado depending on what's on hand -- the cumin and lime/lemon juice are the most important -- and I don't use the oil. And it's easy too if you're just making one for yourself to toss the yam in the microwave. I highly recommend trying this.
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Balsamic Roasted Red Potatoes

Reviewed: Nov. 11, 2010
i just made the coating, cubed them very small, and baked on 450 until crispy on the edges. i'm not a big fry/potato person, but i loved these.
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Jeanie's Falafel

Reviewed: Jun. 17, 2010
delicious falafel. i added an egg because i wasn't looking for vegan, and wanted an easier to deal with consistency. the fresh cilantro is a must. yum.
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Simply Marinated Mushrooms

Reviewed: May 23, 2010
yummy yummy. didn't add any salt, added a splash of wine white vinegar, and used dried cilantro instead of parsley because was out of the latter. very delicious, thanks!
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Vegetarian Korma

Reviewed: Apr. 14, 2010
Delicious, and just like the navrattan curry i wanted to reproduce from my favourite indian restaurant. to my taste, substituted chopped snow peas for canned and broccoli for potato; for health, sustituted 1/2 lite coconut milk, 1/2 milk for heavy cream (but i'm sure sticking to the cream would be great). i'm truly thrilled with the outcome, having been searching for a good recipe for this dish for two years. thanks!
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Biscotti

Reviewed: Mar. 1, 2010
Precisely what it claims to be -- quick, easy, basic biscotti. It will be easy to modify with chocolate, almonds, cranberry and lemon, etc. Followed someone's suggestion of wetting hands to work with dough -- perfect. A definite keeper.
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Romesco Sauce

Reviewed: Jan. 28, 2010
Delicious. I meant to add the vinegar a bit at a time to taste as suggested, and then forgot entirely; although I found it a bit vinegary when I first blended it, two hours later after the flavours had melded, it wasn't too much at all. A beautiful, versatile sauce that I will definitely make again -- probably frequently.
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Crispy Coffee Cookies

Reviewed: Oct. 17, 2009
these came out lovely! followed others' suggestion and added a bit more flour and a bit more coffee; also added 1/2 tspn of cocoa for a hint of chocolate. i have also made them with real coffee in a pinch when i didn't have instant; they are definitely passable like that as well, although the texture obviously isn't as nice.
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Addictive Sweet Potato Burritos

Reviewed: Feb. 7, 2009
delicious and addictive! i added a lot more cayenne to make them spicier. i'm definitely going to try freezing them premade like another reviewer recommended. thanks!
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Chocolate Cupcakes

Reviewed: Jan. 15, 2009
followed the recipe exactly, got the exact yield in a very nice chocolatey and fluffy cupcake -- thanks!
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Photo by Sarah

Lasagna Roll Ups

Reviewed: Jun. 10, 2010
So good and worth the time; I didn't find them messy to make at all, but as someone else said, you have to be in the mood to cook and to enjoy it. I found it helpful to crumble the tofu first by cutting it into large cubes and then using a pastry cutter on it and cutting the rest of the cheese etc in. I added chives, garlic, Italian parsley, and mushrooms to suit it to my tastes. As for the rolling, just be sure to have a little assembly line set up, press the filling flat with a spoon before rolling, and it's smooth sailing. As concerns the yield: I found the filling made enough to fill a full box of noodles, around 24, but only 18 fit in the 9x13 pan, so I cooked the rest separately. Just makes more to freeze! Thanks for this recipe.
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Peanut Butter Cup Cupcakes

Reviewed: Aug. 24, 2008
fabulous! only change was i used margarine instead of shortening, and didn't add any salt. i will definitely make these again; my roommate and i both agree you must have a big glass of milk with them! thanks for the recipe!
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Unbelievably Easy and Delicious Vegetarian Chili

Reviewed: Jan. 10, 2011
you're right, i didn't believe how good it would be! followed the previous reviewer's suggestion of making the taco and ranch seasoning from recipes on the site (cutting out most of the salt). this really saved me cos i'm hard up for groceries for a few days, and i had the stuff on hand (used yves mexican ground round instead of burgers). this is a keeper. thanks!
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