Sarah1015 Profile - (16801868)

cook's profile


Home Town: Lincoln, Nebraska, USA
Living In: Gardner, Kansas, USA
Member Since: Jul. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Healthy, Dessert, Kids, Quick & Easy, Gourmet
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Recipe Reviews 22 reviews
Delilah's Frosted Cut-Out Sugar Cookies
I've finally found the perfect sugar cookie recipe (well, with some modifications -- thank you, helpmecook82). These cookies taste great, have a wonderfully soft texture, and retain their shape (they do not blow up and lose their shape like other cookie cut-out recipes). Also, the icing is perfect! It tastes great and hardens so that you can actually stack the cookies on top of each other (you do need to wait a few hours for it to harden). The modifications I did were that I used 3 cups of flour, instead of 2 1/2, I used 1/2 teaspoon salt instead of a full teaspoon, and I used 3/4 teaspoon of vanilla and 1/4 teaspoon of almond extract. I also let the dough sit overnight in the refrigerator because otherwise I found it to be too sticky to work with. When the time came to roll out the dough, I found the dough to be extremely easy to work with. I baked the cookies at 350 for 9 minutes. They were still a little soft when I took them out. When I frosted them, I simply used a pastry brush and "painted" the icing on the cookies. It was super easy. Thanks for the great recipe!

1 user found this review helpful
Reviewed On: Dec. 29, 2013
Oven Roasted Teriyaki Chicken
This didn't taste very good to me. It had a very harsh, almost bitter taste. My stepkids (ages 6 and 8) didn't like it either. My husband liked it though. I used chicken breasts instead of thighs and brown sugar instead of Splenda. Here's a tip. Save yourself a TON of work and put foil in the pan! I was cleaning and soaking the pan for 2 days afterward. That sauce would not come off!

2 users found this review helpful
Reviewed On: Jul. 10, 2013
Tender Italian Baked Chicken
This was really good. I used lowfat mayo and only two chicken breasts and pounded them flat (maybe I pounded them too much because they were falling apart a little as I put them in the mayo/cheese mixture). I had just barely enough of the mayo/cheese mixture. I also found it somewhat difficult to get the mayo/cheese to stick to the chicken. It really wants to stick to your hands! Next time, I will mix the cheese and the garlic powder and then mix in the mayo. Otherwise, I think it's hard to tell if the garlic powder is mixed in well. I followed the suggestion of other reviewers and put the chicken on a rack when baking and turned them over at the last 5 minutes. I also put some foil in the pain -- which I would say is a necessity to avoid lots of scrubbing when cleaning up.

2 users found this review helpful
Reviewed On: Jul. 9, 2013
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Cooking Level: Intermediate
About me: I was married in November of 2008, so I'm now… MORE

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