Sarah Profile - Allrecipes.com (18201375)

cook's profile

Sarah


Sarah
 
Home Town: Jackson Hole, Wyoming, USA
Living In: Virginia, USA
Member Since: Nov. 2005
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Mexican, Italian, Middle Eastern, Mediterranean, Healthy, Dessert, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Boating, Walking, Fishing, Hunting, Music, Wine Tasting
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About this Cook
When I moved out on my own, I realized that Top Raman wasn't going to be enough to live on. So I taught myself to cook and haven't looked back!
My favorite things to cook
Game Hens, Venison, "Drunken" Chicken, Apple Pie, Latkes, anything Italian or Mexican or ......
My favorite family cooking traditions
My mother always made Yorkshire Pudding for Christmas, and after 25 years that tradition is still going strong, and she always gives me double everyone else
Recipe Reviews 7 reviews
Butternut Squash Pizzas with Rosemary
This was a very good recipe. I did follow some of the previous viewers suggestions and added garlic on the crust, balsamic vinegar and asparagus to the roasting vegetables, used feta cheese, and cooked the crust slightly before adding the vegetables. It was very good, but I should have added more vinegar, and I found that the vegetables did not stick to the crust. Next time I will cook the crust and vegetables together to see if they adhere better to each other. Thanks for the recipe.

0 users found this review helpful
Reviewed On: Nov. 7, 2007
Pumpkin Flax Quickbread
After reading the reviews, I also reduced the sugar to just under 3/4 cup brown sugar, added more spices, and chopped walnuts. I also substituted over half of the all purpose flour with whole wheat flour. It turned out great, and next time I will only use whole wheat flour and more pumpkin and applesauce. I have shared this recipe with a lot of vegan and nonvegan friends, and it is the only one that we make!

0 users found this review helpful
Reviewed On: Nov. 2, 2007
Stuffed Eggplant
Looking at this recipe, I thought it was a really good basis for a stuffed eggplant. I did however change a lot--I used Hot Italian Turkey Sausage (2) and cooked it in about 5 tbsp garlic (since I love garlic). I only used about 1.5 tbsp of olive oil total (I didn't understand why they would originally use that much!) When I added the chopped eggplant, I also add very fine chopped mushrooms (~1.5 cups), and diced sweet onion (half an onion). I didn't have any wine on hand so I put in just a tiny bit of water, but found that with all those veggies in the pot, there was plenty of liquid. I pretty much kept the spices the same, but threw in a bunch of my favorites (I randomly grabbed stuff). I also added about 3/4 cup grated sharp white chedder cheese instead, and only added about a cup or so of bread crumbs (enough were there was no liquid and the mixture was smooth--I am not a fan of a lot of bready mixtures). I stuffed the eggplants, and baked them for just under 30 min. I thought they were great, huge portions (I've had left overs for a few days), and are great with a green salad or as an appetizer. One thing I will do next time is add more onion, and reserve some of the stuffing mixture and possibly make patties or something with it so there isn't so much stuffing in the eggplants themselves.

36 users found this review helpful
Reviewed On: Aug. 9, 2006
 
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