SARA12RARA Profile - (18088863)

cook's profile


Home Town: Rochester, Minnesota, USA
Living In:
Member Since: Oct. 2004
Cooking Level: Expert
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Knitting, Hiking/Camping, Walking, Photography, Reading Books, Music
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Recipe Reviews 5 reviews
Really GOOD Frosting!!!
Great cookie frosting! I used it to ice Christmas cookies so I divided it in half, making one half red and the other green. I left ou the vanilla and flavored the red half with 1 tsp. strawberry extract, and the green half with about 3/4 tsp. almond extract. It turned out delicious, and it dried perfectly! This was my first time making frosted cookies. I am glad it was so easy and turned out so well. My 2 1/2 year old son helped and enjoyed too!

1 user found this review helpful
Reviewed On: Dec. 18, 2006
Absolute Best Potato Casserole
This turned out great, even though I was unsure about the combination of ingredients. No one that ate it even realized it had the califlower in it! I told them all after they had finished eating. It cooked up so soft that everyone thought it was just more potatoes. So if you or your family are not big califlower fans, this is a great way to work the veggie in without tasting it. I took the advice of some other reviewers and added more seasoning, and didn't use the cornflake topping. I also cooked it longer (about 2 hours) on 350 degrees. In my experience potato dishes don't cook through that fast. Overall, this is a great recipe. I will certainly make it more!

6 users found this review helpful
Reviewed On: Jul. 17, 2005
Marinated Tuna Steak
It seems like other reviewers have been unneccesarily hard on this recipe. The biggest problem with the recipe is the marination time. YOU HAVE TO MARINATE FOR MORE THAN 30 MINUTES! I recommend overnight, but atleast 3 or 4 hours is a must. When you marinate that long it makes the tuna so juicy and tender! It was the moistest tuna steak I had ever had, even at a restaurant. Also be sure not to overcook the tuna, as it will dry it out. I served it with fetucine covered in spinach cream sauce, and it made a great meal.

2 users found this review helpful
Reviewed On: Jun. 24, 2005
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