SarahMarieBee Recipe Reviews (Pg. 1) - Allrecipes.com (16924837)

Special Rhubarb Cake

Reviewed: Jul. 9, 2011

This cake is very easy to put together. I actually doubled the recipe and baked it in two 8 x 8 pans. My only trouble came with the vanilla sauce. For whatever reason, after it came to a boil, I still couldn't get it to thicken and it will extremely liquefied. I ended up poking holes in the cake and pouring a thin stream over the cake. I'm hoping that the longer it sits, the more the sauce will "harden". Either way, it certainly looks pretty. Thank you, Biena!

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4 users found this review helpful

Irish Cream Bundt Cake

Reviewed: Jun. 1, 2011

This truly is an amazing cake. I've made it MANY times. I'm wondering if it wouldn't be possible to substitute another cream liqueur for a change of pace! I just bought some Voyant (Chai Cream Liqueur) and might give it a try...maybe add a little nutmeg to the batter, too. Thanks so much for this OUTSTANDING recipe!

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5 users found this review helpful

Asian Coconut Rice

Reviewed: May 29, 2011

I enjoyed this and yes, the flavor is very subtle. Most coconut rice isn't supposed to taste super-sweet. I agree with a few of the other reviewers - it really helps boost the coconut flavor if you toss in a handful or two of shredded coconut at the end of the cooking time. I used UN-sweetened coconut, because I didn't want this side to taste "dessert-y"; I still wanted it to be savory. It also gives the creaminess a bit of texture. Make sure you toast the coconut first - it gives it that nice, nutty flavor. Thanks, Silvrezs!

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1 user found this review helpful

Cream Cheese Corn

Reviewed: May 29, 2011

To liven up the flavor of this, I melted the cream cheese with chopped jalapenoes and 1/8 of cup of jalapeno juice. I also added cracked black pepper and salt. I tossed that with the corn, threw it in the crockpot and it resulted in a pretty good side dish. I might experiment with some of the flavored cream cheeses next time...like sun-dried tomato or red pepper! Thanks, Earla!

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4 users found this review helpful

Absolutely Fabulous Greek/House Dressing

Reviewed: May 9, 2011

Unbelievable stuff! I tossed this with cherry tomatoes, chopped cucumbers, feta cheese, pitted Kalamata olives and sweet red peppers. Just fantastic!

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3 users found this review helpful

Dash's Donair

Reviewed: Mar. 27, 2011

This is a fantastic recipe! All of the donair-loving men in my life go nuts for these. :) I've even tried making them with ground turkey (a bit healthier) and as long as it's got a little extra cayenne in there, no one's the wiser. Awesome! Thank you!

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4 users found this review helpful

Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever.

Reviewed: Mar. 26, 2011

This is a really decadent, sugar-bomb type dessert, especially if you use homemade buttercream like I did. I cheated and used frozen packaged dough. One thing to note - I did not over-fill the cups. That's important, otherwise you'll get sunken, middles and undercooked cake. Fill the cups about halfway.

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3 users found this review helpful

Baklava

Reviewed: Mar. 19, 2011

Like I dummy, I made this incorrectly and added the syrup BEFORE baking. It still turned out incredibly well and everyone loved it. Can't wait to make the RIGHT way next time! Thanks. :)

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6 users found this review helpful

Lower Fat Banana Bread I

Reviewed: Jan. 18, 2011

I use this recipe all the time. It's wonderful! I always add walnuts for extra crunch (which ups the fat intake, but oh, well). :) A keeper. Thanks!

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2 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Jan. 14, 2011

I use this recipe every couple of weeks in the winter because it's PERFECT comfort food. The only thing I change is to substitute burgandy wine for the water. It makes it richer and more flavorful (in my opinion). I've made it with water, too, and it's still fabulous.

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1 user found this review helpful

High Temperature Eye-of-Round Roast

Reviewed: Jan. 7, 2011

This was great - it reminded me of my dad's roast beef. :) I drizzled a bit of olive oil over the meat and sprinkled it liberally with Montreal steak seasoning. A keeper - thank you!

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3 users found this review helpful