Sarah1015 Recipe Reviews (Pg. 1) - Allrecipes.com (16801868)

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Delilah's Frosted Cut-Out Sugar Cookies

Reviewed: Dec. 29, 2013
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!
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Oven Roasted Teriyaki Chicken

Reviewed: Jul. 10, 2013
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!
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Tender Italian Baked Chicken

Reviewed: Jul. 9, 2013
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.
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Monkey Bread I

Reviewed: Jun. 29, 2013
This monkey bread was pretty good, but honestly, it wasn't as good as the Pillsbury recipe (found right on the side of the biscuit package). The brown sugar mixture made the top too hard, and I think it would be better to use four packages of dough.
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Soft Sugar Cookies IV

Reviewed: Mar. 22, 2013
This recipe is awesome! I will definitely make them again. I followed the ingredients exactly and made snickerdoodles with it. I did not roll them out though as the dough seemed too soft for that. Instead, I formed them into balls. I also chilled the dough for about two hours before forming them into balls to make the dough easier to handle. I baked them for 10 minutes and they turned out so soft and with just a little crispiness on the edges. Perfecto! I saw where one review said that these are like the Lofthouse cookies. I didn't really think so. Even though I made snickerdoodles with it, I could tell that the consistency isn't really like Lofthouse cookies. Still though, these are very, very good!
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Apple Pie by Grandma Ople

Reviewed: Jan. 5, 2013
I made this pie for Thanksgiving and it was AMAZING! I followed the suggestions of SCIOTA and Wee Red, and they were spot on. I made this with the pie crust recipe from the Better Homes & Gardens New Cookbook and it was great! My only regret is that I used two fewer apples than the recipe calls for because some reviews stated that the recipe uses too many apples. I think you need all those apples -- otherwise, the pie looks a little deflated. It was still great though!
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Chicken and Rice

Reviewed: Dec. 19, 2012
This was not a hit at our house. It was OK, but definitely not something we will crave anytime soon. It is very bland -- and we tend to LIKE bland foods. This was too bland even for us. I followed the tips that another person had and I cooked the rice in chicken broth and used an extra can of cream of chicken soup, but it was still not good. It really needs something. It might have been better with veggies thrown in, but then it would've been tough to get some people to eat it.
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Simple Deviled Eggs

Reviewed: Nov. 23, 2012
These deviled eggs were a huge hit! I thought they were a little on the salty side, but everyone else seemed to think they were perfect. I need to make more next time as these were gone in about 10 minutes!
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Angie's Perfect Dinner Rolls

Reviewed: Nov. 23, 2012
These were great rolls, but the recipe calls for a lot of rising of the dough. I didn't have time to do all of the rises, so I really only did the first rise and part of the second one. The dough wasn't firm enough to form into dough balls, so I just put them in a mini-muffin tin. Turned out great! We served these at Thanksgiving and everyone wanted more rolls...which was good because we had a TON. The rolls might be even better if you go through all of the rises that recipe calls for, but I was glad I was able to make them without going through all of that!
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Brownie Frosting

Reviewed: Nov. 3, 2012
I liked these brownie frosting and it was pretty easy to make. It is VERY rich and fudge-like. I liked the taste of it, but thought it overpowered the brownies and really made them taste like fudge instead of brownies. I probably won't use this recipe again unless I mess up when I make brownies and need to cover up my mistakes. Maybe I'll read some of the reviews more and see if I can come up with other ideas for it. I did think that the frosting seemed grainy at first (and I followed the directions EXACTLY). But I tried the frosting before it hardened completely (it hardens to a consistency that is almost fudge-like). It wasn't grainy anymore after it reached the fudge-like state.
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MMMMM... Brownies

Reviewed: Nov. 3, 2012
These brownies were, in a word, YUMMY. I made them the other night and they turned out great! It was my first time making brownies and for some odd reason, I thought this recipe looked hard. It was actually super easy and involved very little clean-up. I used the brownie frosting recipe from this site (below). I thought that the frosting, while very tasty, overpowered the brownies. I don't think these brownies need any frosting. They are enough on their own. http://allrecipes.com/recipe/brownie-frosting/detail.aspx
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Crab Cake Sauce

Reviewed: Jul. 18, 2012
I made this sauce to accompany the "Best Ever Crab Cakes" submitted by LINDACHEK on this site. It was great! (The crab cakes were great too). It has a cool taste to it, and just a little heat. Some people have said that this sauce is bland, so if you tend to like bland foods (as we tend to), this may be the sauce for you! I didn't have a blender, so I used a food processor and made it really smooth. This recipe did make WAY more sauce than we needed, so next time, I'll probably cut it down to 1/4 of the recipe. Thanks for the great recipe! We will make this again and again, I'm sure!
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Best Ever Crab Cakes

Reviewed: Jul. 18, 2012
These were great! I had never made crab cakes before, or cooked from scratch with any type of seafood for that matter, and these were pretty easy! I like that you can make them ahead too. I like crab cakes, but my boyfriend LOVES them. He said that these were better than those we ordered in restaurants, so I was pretty pleased with that. This is a good dinner for two adults - each person gets two cakes. My only criticism of the recipe is that that the cakes should be cooked on low-medium heat, not medium. I had my burner set to medium (per the directions) and I burned the butter and had to re-do that part. Other than that, it was perfect. Thanks for the great recipe! We will make these a lot, I'm sure! For the sauce, I used the "Crab Cake Sauce" submitted by Sal on this website, and it was great (though it was way more than we needed).
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True-Blue Potato Salad

Reviewed: Jul. 10, 2012
I made this receipe exactly as written and I liked it a lot, but unfortunately I don't think it was a hit. One person had two helpings, but I don't think anyone else really liked it. My boyfriend said that it was good "for potato salad" which is a high compliment from him, considering that he doesn't like potato salad. I usually go for mustard potato salads, and I think I liked this one because of the vinegar, but I probably won't make it again since no one in my family seemed to enjoy it. It's hard to find a potato salad recipe that everyone likes since potato salads are so different and taste-specific...that's what I told myself anyway. :)
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Simple Oven Fries

Reviewed: Jun. 14, 2012
These are yummy! I use 3/4 tsp. Kosher salt instead of regular salt and it tastes even better to me. Be sure and taste test the oil before tossing the potatoes in it to be sure that the seasoning is to your liking. We gobble these up every time. Thanks for the great recipe!
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Zesty Slow Cooker Chicken Barbecue

Reviewed: Jun. 12, 2012
This recipe is insanely easy! The changes I made to this recipe are that I use fresh chicken, and I cook it on high for 3 hours and then shred the chicken, then cook on high for one more hour. I use Sweet Baby Rays Honey BBQ sauce. I have it on wheat buns. Turns out really good and it's pretty healthy! Thanks for the great recipe!
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American Shepherd's Pie

Reviewed: May 29, 2012
This recipe was good with modifications (thank you, Sworden!). I really liked it, and my boyfriend thought it was good, but not great. I added a clove of garlic to the hamburger, celery, and onions and cooked that on the stove. I used vegetable soup. I also added about half a can of green beans, half a can of corn, and -- this is SO important -- 3 tablespoons of worchestire sauce. Without the worchestire, this would be super bland. I also added the 4-cheese Idahoan brand potatoes on top, which tasted great! I only used one package, and it was barely enough to cover the top. If you want a thick layer of taters, you should use 1 1/2 to two packages of potatoes. Served this with cornbread, which was a great flavor combo. I also used very lean ground beef to cut fat and so I didn't even have to strain the beef after cooking. Will make this again.
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Homemade Pizza Supreme

Reviewed: Mar. 19, 2012
This pizza was AWESOME!! I had never made homemade pizza before, and was a little intimidated at the idea, but this recipe had such great reviews that I had to try it. It turned out so well. After reading the reviews, I added one additional cup of flour to the dough mixture. There was just no way that the dough could've been rolled out without that extra flour, in my judgment - way too liquidy. It was perfect with the extra cup. The dough was quite thick and not really capable of being rolled out. I just kind of shaped it into circles (we made 5 individual circles - one for each person), and that worked fine. The crust was quite thick, but we like it that way. The sauce was incredible, too. There was way more sauce than you need, but you can use the extra to dip crusts in if you desire, or just freeze it for next time. This was a fun, economical, healthier way to have pizza. Thank you for this great recipe!
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The Best Rolled Sugar Cookies

Reviewed: Mar. 19, 2012
I made these cookies for St. Patrick's Day using shamrock cookie cutters. They were a huge hit! I did modify the recipe based upon the suggestions of others...specifically, I added one more cup of sugar and one more teaspoon of vanilla. I chilled the dough overnight, which I think is really necessary because the dough is quite hard to work with. If the dough is out of the refrigerator too long, it will just become like soft goo and you won't be able to cut cookies out of it. If the dough is cold, then you can actually cut shapes out of it, but I highly recommend that you do so directly onto parchment paper as other reviewers have suggested. I tried the old-fashioned way of cutting them onto wax paper and then transferring them...not with this dough! But even though the dough was hard to work with, it was worth it because everyone loved these cookies so much. I was told that these are better than the old receipe I used, so I might have to switch to this one! I did think that this receipe didn't hold the shape of the cutouts very well. I am going to try the suggestion of 4Js1H, who suggests putting the cutouts in the freezer before baking to help with holding the shape. I just used thin icing to frost them, as Jill does....here is the recipe I used: Use icing recipe -- 2 C. powdered sugar, 2 T. Milk, 1 t. CLEAR vanilla (must be clear or the icing will turn brown), 1/2 t. butter flavoring. Turned out great! Thanks for the recipe!
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Garlic Aioli

Reviewed: Mar. 16, 2012
This was pretty good and super easy to make, but very lemony. The lemon flavor is very overpowering. Next time, I will use only 1 tablespoon and see how it comes out. I also used 4 cloves of garlic, thinking it needed more, but I think that was too much, so I'll stick with the 3 cloves that the recipe calls for. I also used light mayonnaise and that worked fine. We used this as a dip for french fries, but it could be used with lots of different things - tortilla chips, wheat thins, you name it. I'll try it again with some modifications.
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