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

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Sundried Tomato Tapenade

Reviewed: May 30, 2010
Omg. I put this on top of portobello mushrooms and baked them. Absolutely amazing! Spread the leftover bit on crackers and was equally delicious. Made it exactly as written, and will make it again and again. Thanks for the awesome recipe!
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10 users found this review helpful
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
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Broccoli with Garlic Butter and Cashews

Reviewed: Jul. 10, 2010
yum. yum. yum.
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0 users found this review helpful
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Rebecca's Rockin' Vodka Lemonade

Reviewed: Jul. 3, 2010
yummy! ice cubes with raspberries in them are a nice touch. we had a great night with this, thanks! =)
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4 users found this review helpful

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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1 user found this review helpful
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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3 users found this review helpful

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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2 users found this review helpful

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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Photo by Sarah

Shmunky's Colby Jack Cheddar Biscuits

Reviewed: Aug. 15, 2010
exactly as described: crispy on the outside, light and fluffy on the inside. delicious. i think mine took close to 15 minutes to cook.
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18 users found this review helpful

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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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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1 user found this review helpful

Simple Roasted Butternut Squash

Reviewed: Apr. 6, 2014
delicious!
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0 users found this review helpful
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Sesame Udon Noodles

Reviewed: Jun. 21, 2009
i also found that the recipe needed twice the amount of udon noodles to go with the amount of dressing. i used cayenne pepper for the hot element, and added julienned carrots. definitely let it chill for a couple of hours to let the flavours meld. end result: delicious!
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6 users found this review helpful

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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1 user found this review helpful

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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1 user found this review helpful

Zucchini Brownies

Reviewed: Aug. 12, 2008
very yummy brownies! there is no recognizing the zucchini. i'm not sure if they're too cake-like or anything ... i think that just comes down to personal taste and how you like your brownies. anyway, i substituted apple sauce for half of the oil, and put the peeled zucchini in the food processor to really make it invisible. the brownies came out flavourful and moist, and i will certainly be making them again. thanks for the recipe!
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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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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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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

Displaying results 1-20 (of 103) reviews
 
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