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Daria's Slow Cooker Beef Stroganoff

Reviewed: Aug. 11, 2007
Good base recipe - but I had to change so many things to make it perfect (and succeeded after several tries). Therefore, can only give it 3 stars. I used beef stew meat instead of top round steak, a whole onion instead of half, 8 ounces of fresh mushrooms instead of canned, 2 cloves of garlic instead of 1, a tablespoon of worcestershire sauce instead of just a teaspoon, 1/2 cup of red wine instead of 1/4 cup of white wine and 1/4 cup of water, a tablespoon of cornstarch in addition to the flour, just 8 ounces of sour cream instead of 16, and added 4 ounces of cream cheese. I followed the same directions, except adding the fresh mushrooms at the end for just the last hour of cooking. So, after all of those changes - it has become THE Stroganoff recipe for our family!
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893 users found this review helpful

Deviled Eggs

Reviewed: Oct. 5, 2007
I had to try this a few times until I got it to what I was looking for. I have a good relish/horseradish recipe - so I was wanting a good classic (creamy, sweet & tangy) recipe. For 12 eggs (heck, if you are going to do all of this work - you might as well make a bunch of them!) I used 1/2 cup regular mayonnaise, 1 tsp. ground mustard (instead of prepared), 2 tsp. sugar, 2 tsp. apple cider vinegar (instead of white), 1/8 tsp. salt, and paprika for garnish. Perfecto! Tip: the day before you make them, place the eggs on their side within the carton (carton lid will have to remain open) so that all of the yolks will center and make nice thick whites. Also, the older the eggs are - the easier they are to peel. Fresh eggs are the hardest to peel!
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515 users found this review helpful

Runzas (meat pies)

Reviewed: Mar. 26, 2008
This is the best Runza recipe on allrecipes.com for sure. My husband and I are also transplants from Omaha and miss the Runza Hut in a big way! We always liked just the classic Runza - not the more fancy versions. And, this fits the bill! I will mention a few things that I did to replicate the Runza Hut's creation more closely. I beat the eggs slightly before adding them to the flour mixture. I found that 3/4 cup of meat mixture was a better amount for each Runza without leaving too much excess. And, after rolling the Runzas into rectangles (instead of triangles) - I covered them and let them rise again in a warm place for one hour. I thought the texture was better/fluffier this way. Other than that, I left the recipe the same. They were wonderful and my whole family enjoyed the reminiscent treat.
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66 users found this review helpful

Holuski

Reviewed: Oct. 8, 2007
I love this classic Czech dish. So simple, cheap and comforting. However, I do agree that you should definitely sauté the cabbage along with the onion instead of steaming it separately. Also, the addition of a dollop of sour cream can't be beat. For a heartier dish with additional flavor, we also love to add some sliced kielbasa to sauté in with the onion and cabbage.
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35 users found this review helpful

Roasted Pumpkin Seeds

Reviewed: Nov. 4, 2007
This recipe is similar to the one that I use - except mine calls for 2 tablespoons butter and 1/2 teaspoon of salt to every 2 cups of seeds. Then, during the last 10 minutes of cooking time, I sprinkle generously with cinnamon sugar. This just seemed a bit bland compared to what I usually make - didn't care for it as much. Mine are sweet and salty. Also, I think it takes much longer than 45 minutes to cook and dry out the seeds completely - at least it did for me. I also tried boiling one batch of the seeds in salt water prior to baking like other reviewers have suggested - but did not like the texture/taste/color of doing that. The seeds turned gray and I just thought they tasted... strange. The seeds actually retain a lot of flavor if not cleaned too much. Guess I'll stick with my own tried and true recipe!
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25 users found this review helpful

Louisiana Beef Stew

Reviewed: Apr. 24, 2007
Sorry, this just did not work out for me. I found the stew to be too thick - and way too rich and dense. The flavors were really overpowering. It sounded interesting - but my family didn't care for it.
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19 users found this review helpful

Green Banana Fries

Reviewed: Apr. 8, 2008
Yummy! We loved these fries - especially the kids. I fried them in peanut oil and sprinkled with salt. Then, served them with Ranch dressing for dipping. Very different and a nice change of pace from potato fries.
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18 users found this review helpful

Pork Chops with Vinegar

Reviewed: Nov. 11, 2007
Outstanding. I love vinegar, but even my husband (who does not like it as much as me because he had to clean with it as a child!) loved this dish. The vinegar is not too overpowering - just very mellow. The anchovy roux is delicious - and I've never considered myself a fan of them. I was really surprised by how much we liked this dish. Can't say enough about it. A must try for everyone who comes across it!
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18 users found this review helpful

Pork 'n' Bean Salad

Reviewed: Nov. 5, 2007
Very good, but I found it to be even better by making the following changes: increase the beans to 32 oz, 1 package of grape tomatoes cut lengthwise instead of the chopped tomato, 1 cup of chopped celery, 1 whole green pepper chopped up and 1/2 cup of chopped sweet onion. Mixed it all with 6 tablespoons of mayonnaise. Makes a little more this way and is less wasteful. Still only serves about 6 adults. Chock full of crunchy veggies. Terrific!
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12 users found this review helpful

Lima and Navy Bean and Ham Soup

Reviewed: Dec. 19, 2006
Maybe I'm old fashioned, but I prefer the standard navy bean soup to put my ham bone to use. I thought I'd try something different this time... big mistake. This had way too much going on - as well as many unnecessary ingredients (like green onions). The flavors were much too strong.
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12 users found this review helpful

Pasta with Tomato Cream Sauce

Reviewed: Jan. 1, 2008
Sorry, this was just kind of boring for us. I love vodka cream sauces and don't find them to be bland at all - maybe that is what I was missing from this. I will not be making again.
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11 users found this review helpful

Sweet-and-Sour Meat Loaf

Reviewed: Oct. 13, 2007
Excellent. I followed the recipe as is - only doubling it for a bigger loaf and serving the sauce on the side instead of pouring over the top. We also drizzled the sauce over our mashed potatoes - and that was fantastic! A very moist loaf that made great sandwiches the next day. Cooking it in the microwave was really a time saver. It was appreciated, although I think I prefer oven-baked so you can get that crustiness on the sides. Very good though, thank you!
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11 users found this review helpful

Pork Sausage and Cabbage Pitas

Reviewed: Jan. 24, 2009
This was surprisingly - really, really good! Wow, it makes a lot. And, it's extremely filling - we had leftovers for days. I may freeze some of it next time, because it can get old. I'll definitely be keeping this recipe!
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10 users found this review helpful

Pork Chops With Red Cabbage

Reviewed: Jan. 24, 2009
I wasn't crazy about this recipe. The cabbage ended up overcooked and mushy. It also was in desperate need of some salt. I'd much prefer my traditional sweet & sour cabbage with pork on the side prepared some other way. Sorry!
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10 users found this review helpful

Fresh Cranberry Salad

Reviewed: Jan. 24, 2009
Very good! A nice combination of tangy and sweet. The whole family enjoyed it. Make sure to eat it up - as it does not keep.
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10 users found this review helpful

Beef Peach Pie

Reviewed: Jan. 19, 2008
This was really good. We enjoyed the pairing of peaches and ground beef. And, the sweet and sour sauce is my favorite for meatloaf. However, I do not think it serves 8. Maybe 4 at best. Barely that if you have a family full of rapidly growing boys with big appetites! Thanks for the recipe, it made for a unique meal.
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10 users found this review helpful

Grilled Chicken with Herbs

Reviewed: Jul. 25, 2007
Superb marinade for chicken. After sitting overnight, my husband grilled the breasts to perfection. They really explode with flavor. The combination of herbs is just right and leaves a memorable impression. Loved it!
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10 users found this review helpful

Fried Rice Restaurant Style

Reviewed: Nov. 18, 2011
This is a very good base recipe. Like others, I also used an 8 oz. bag of frozen mixed veggies (that I had thawed). And I took Tamisa's suggestion and added Oyster Sauce (4 tbsp.) I added on an additional egg, and used 2 tbsp. of the soy sauce and 1 tbsp. of the sesame oil. Perfecto!
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9 users found this review helpful

Baked Spaghetti Squash with Beef and Veggies

Reviewed: Sep. 24, 2009
This recipe definitely needs some tweaking. A little on the bland side. The salt shaker was making it's way around the table at our house. I love the kid-friendliness of this squash, though. I told them it was spaghetti and they did not question it. :) Would not make it again as is, but there is something to build on here...
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9 users found this review helpful

Grey Cup Nachos

Reviewed: Jan. 24, 2009
Hmm... I sure had to make a lot of changes to this recipe. But, I think it's a decent base. I eliminated the green pepper and mushrooms. I used pickled jalapeno pepper slices instead of a chopped fresh one. I added 2 cups of shredded cheddar and a 3.8 oz. can of sliced black olives. And, I served it with sides of salsa and sour cream. The cheesy beef mixture is really good and is what makes this recipe unique.
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9 users found this review helpful

Displaying results 1-20 (of 139) reviews
 
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