SarahD Profile - Allrecipes.com (18298154)

cook's profile

SarahD


SarahD
 
Home Town:
Living In: Mandan, North Dakota, USA
Member Since: Dec. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Indian
Hobbies: Gardening, Hiking/Camping, Camping, Boating, Biking, Walking, Fishing, Hunting, Photography, Reading Books, Charity Work
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About this Cook
My favorite things to cook
Depends on the day. Sometimes I like fussy recipes with lots of ingredients, but usually the less prep time the better!
My favorite family cooking traditions
Either making sarmas with my dad or enchiladas with my mom. It ends up being the same type of work but it's so much better having someone else there.
My cooking triumphs
The oreo cheesecake I made when I was about 14. It was just a recipe on the oreo package, I had never tried anything like it before, and it came out perfect!
My cooking tragedies
No real tragedies, I did bake some sweet potatoes with marshmallow topping too long once. Just scraped all the black ash off with the thin top layer of potatoes and tried again.
Recipe Reviews 22 reviews
Quesadillas II
followed everything exactly (did increase the salsa like it says)and the result was bland and soggy. I can see potential using some changes.

1 user found this review helpful
Reviewed On: Jul. 15, 2013
Crazy Crust Pizza Dough
There's no indication of what size pan to use. I ended up using a 11x17 pan and my cooking time was only 12 minutes. I did not get raised edges but did get a bunch of large air bubbles. The texture is a little different but it made a nice, thin crust when I was in a pinch. Cutting small pieces was a must since it was very floppy, but firmed up after being out of the pan. I may use it again, it's so easy.

2 users found this review helpful
Reviewed On: Apr. 14, 2013
Pumpkin Soup
1st time I made this, it was a disaster; way too salty, way too thick, and no pumpkin flavor. It must really depend on the exact items you use. The second time around I used vegetable stock instead (and cut back on the onion to compensate) and only added a 1/4 t of salt. I also ended up adding at least an extra cup of water. It came out perfect!

1 user found this review helpful
Reviewed On: Dec. 21, 2009
 
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