MIGHTIESARAH Recipe Reviews (Pg. 1) - Allrecipes.com (18395573)

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Chef John's Buttermilk Biscuits

Reviewed: Jan. 9, 2013
Wonderful standard recipe. There is a certain skill set needed to make good biscuits, so check out the video for tips. Make sure you touch the dough as LITTLE as possible to yield the most tender and flaky results. In order to avoid over-working the dough, after everything is mostly combined, I turn out onto a lightly floured surface and pat into a 1" thick round, then cut into wedges (like you would a pizza or pie). This also avoids any left over scraps. Once you get the method down, this is a no-fail recipe.
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11 users found this review helpful

Mom's Zucchini Pancakes

Reviewed: Sep. 21, 2012
This was pretty good. I did as suggested in other reviews and added some herbs/spices. The flavor was definitely there, but it was more cakey than I would have liked, I think there was too much batter. I think next time I make it, I will leave out one egg and half of the flour so the zucchini is really the star. Also, a tip whenever using zucchini - shred the zucchini and toss it with a bit of salt, then leave in a colander over a bowl in the fridge for 30-60 minutes, when you take it out from the fridge, squeeze the zucchini, and you'll be amazed how much water comes out.
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17 users found this review helpful

Meatball Nirvana

Reviewed: Nov. 13, 2011
This recipe gets 5 stars for balance of ingredients and flavor... but gets 3 stars for instructions. The ingredients balance well, and the meatballs have a great taste. There are a few things I experimented with to improve this recipe. First, I reduced the salt, and used garlic powder (not garlic salt). I also did not dice the onion, I grated the onion on a small grater, and grated it over the bowl, so the onion juices blended into the meatballs, and you're not left with large bits of onion. One of the biggest steps is to combine all the ingredients EXCEPT the beef, and allow this mixture to sit for 5 minute before including the beef. This way, the bread crumbs absorb the moisture of the milk and the flavors blend. Once you're ready to mix the beef in, use only your fingertips, and blend gently being careful not to over-blend. Taking this step, you create a more moist, light and delicate meatball. The instructions as written in this recipe will likely cause the meatball to get dry, dense, and hard. Again, delicious balance of flavors, but the method of mixing the meatballs is not the best.
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8 users found this review helpful

Yummy Blueberry Cobbler

Reviewed: Oct. 16, 2011
Very tasty. I cut the sugar in half... but will cut it even further next time. I used wild blueberries too (more tart, less sweet than those bought in the store), and I STILL would cut out more of the sugar. The other proportions (flour, corn starch, etc) were perfect, the blueberries came out the perfect consistency... not too runny and not too gelatinous. If using store-bought blueberries (more watery), I'd use a little more corn starch.
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1 user found this review helpful

Pumpkin Bread IV

Reviewed: Oct. 10, 2011
The flavor of this bread was delicious! I followed the recipe exactly, and think everything was well balanced, except it is very oily. In my opinion, 1 1/2 cups vegetable oil was a LOT of oil. Next time I make this, I would substitute apple sauce (or even more pumpkin puree) for half of the oil. Also, I was missing some kind of textural contrast... some kind of crunch or chewyness. Next time, I will add walnuts, or raisins, or craisins, or a combo. This is a solid, basic, and delicious recipe, but I look forward to making it again with these changes to better suit my tastes.
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2 users found this review helpful


Reviewed: Jan. 24, 2011
I love popovers... so simple and inexpensive, yet they are a showstopper at dinner! I always put a small pad of butter (about 1/4 teaspoon) in the bottom of my popover pan, and put the pan in the oven for a minute or two BEFORE pouring in the batter. When the pan is hot and the butter melted, then I quickly pour in the batter and put it in the oven for the recommended time. I find the butter gives the crust a better texture, it prevents sticking (which allows the batter to rise VERY high for super big popovers) and it adds a little more taste to an otherwise bland bread-product. I sometimes add a bit of herbs to the batter to keep things interesting!
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13 users found this review helpful

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