Sara Rose Recipe Reviews (Pg. 1) - Allrecipes.com (18488716)

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Sara Rose

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Authentic German Potato Salad

Reviewed: May 28, 2006
This was excellent. I had to make this ahead of time, refrigerate it, then reheat it in the microwave. It tasted even better than serving it fresh! The flavors had a chance to meld together. I would make this again.
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8 users found this review helpful

Classic Cuban Midnight (Medianoche) Sandwich

Reviewed: Jan. 29, 2011
Excellent! I used extra lean pork and ham, reduced fat swiss, and light mayo. My husband said it was the best he'd ever had.
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3 users found this review helpful

Low-Fat Blueberry Bran Muffins

Reviewed: Jan. 23, 2011
This recipe's a keeper! I made it just as written. We freeze these muffins and keep them on hand for snacks. They are filling and nutritious.
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1 user found this review helpful

Herbed Cheese Omelet

Reviewed: Jan. 7, 2011
Wow! I changed a few things to make it lighter, but I wanted everyone to know that this recipe works great either way. I used egg whites, light cheese, and cooking spray. The herbs are just right. You can taste them, but they do not overwhelm and they bring out the flavors of the eggs and the cheese.
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4 users found this review helpful

Italian Chicken Skillet

Reviewed: Jan. 4, 2011
Yummy! I realize that this is not the best review because I was out of two of the ingredients--spinach and mozzerella cheese. However, the dish was great without it and we were fighting over the leftovers. I can't wait to try it with spinach and cheese!
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4 users found this review helpful

Ham Breakfast Braid

Reviewed: Dec. 31, 2010
Very easy and good! I usually don't make stuff that uses refrigerator roll dough because I don't like it, but I have to say that refrigerator crescent rolls have come a long way since I last tried them 10 years ago. I added some chopped green onions for a little extra pep. I would definitely make this again.
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2 users found this review helpful

Kolachky

Reviewed: Dec. 29, 2010
We made these for the first time this Christmas and got a lot of requests for the recipe. We followed the recipe as written, but did not make the poppyseed ones (we don't like poppyseeds). The first time we made the walnut ones I used old honey that had partially crystallized. I used fresh honey in the second batch. The fresh honey ran all over the cookie sheet and made a mess in the oven. The crystallized honey stayed where it was supposed to--I'm using that next year too! The honey-walnut mixture has a taste similar to Greek baklava but not as sweet, and the cookie crust is to die for--buttery, flaky, and delicious. Don't skip the dusting in confectioner's sugar--the cookie needs the sweetness because the crust has no sugar in it.
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5 users found this review helpful

Pastry for Double Pie-Crust

Reviewed: Feb. 1, 2011
Foolproof! This was my first pie. I didn't have shortening so I used salted butter. I thought it would be too salty, but it actually contrasted nicely with the sweetness of the pie. I think I will use butter in the future, as I loved the taste. I also didn't have a pie pan--I used a 9 inch cake round. The pie looked a little weird, but tasted great.
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2 users found this review helpful

Roasted Garlic Mashed Potatoes

Reviewed: Dec. 29, 2010
I made this for Christmas dinner and it was wonderful! I didn't follow the recipe exactly--I used all of the ingredients and went by how it tasted. I roasted two heads of garlic and used one and a half of them (more than what the recipe calls for).
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4 users found this review helpful

Chicken Salad

Reviewed: Nov. 8, 2010
Excellent! I was out of lemons, so I used white vinegar instead. The recipe turned out fine.
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4 users found this review helpful

Corned Beef and Cabbage II

Reviewed: Nov. 6, 2010
Wonderful! I make it just as it is written.
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4 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Nov. 6, 2010
Great recipe! You would never know there is cream of mushroom soup in this. I added 16 ounces of chopped green chile to the soup. For the last half hour of cooking time I added chopped carrots and sliced mushrooms. It turned out perfect!
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1 user found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Nov. 6, 2010
Great recipe! I didn't have any onions and I only marinated it for half an hour, and it still turned out great. So much better than the store-bought rotisserie chickens that have been sitting under a heat lamp for three hours.
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2 users found this review helpful

Green Chile and Rice Casserole

Reviewed: Nov. 6, 2010
This recipe has become a Thanksgiving tradition, with everyone fighting over the leftovers. I make it just as it is written.
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2 users found this review helpful

Tomato Zucchini Casserole

Reviewed: Jun. 24, 2012
OH YEAH! Zucchini has never tasted this good! I didn't have fresh tomatoes, so I used canned diced tomatoes. Everything came out great!
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0 users found this review helpful

Cream Cheese Frosting II

Reviewed: Dec. 24, 2010
Following the advice of other reviewers, I only used half the amount of cream cheese (8 ounces). It was absolutely perfect, so creamy and much better than store-bought. I would suggest starting with 8 ounces and adding more, based on your personal tastes.
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2 users found this review helpful

Sweetheart Cupcakes

Reviewed: Feb. 2, 2011
I am giving a 5 star review to the technique rather than to the actual recipe. I used a different cupcake recipe from this site based on what I had available. I followed the directions as written, and wound up with beautiful cupcakes. I like that you don't need any special cake-making equipment, just food coloring, two plastic bags, and a pair of scissors. I didn't even use a special tip for the bag, I just cut a hole in it and stuck it down into the batter.
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2 users found this review helpful

French Bread Rolls to Die For

Reviewed: Feb. 2, 2011
These were good--maybe not to die for, but good. They're a little sweeter than I like my bread to be, I think next time I'll add more salt.
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2 users found this review helpful

Meatball Nirvana

Reviewed: Feb. 3, 2011
This recipe is fantastic and can be made low fat by using 96% fat free ground beef. I like the fact that the meatballs are baked, which frees up the stove top for boiling the pasta and making the sauce. In the past, my stove top got a little too crowded!
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2 users found this review helpful

Bacon for the Family or a Crowd

Reviewed: Jan. 29, 2012
This is a great way to make bacon. Since I found out about this method, I've never gone back to the frying pan. I don't bother to line the pan with foil. I've also found that you can really crowd the bacon in--it shrinks as it cooks.
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3 users found this review helpful

Displaying results 1-20 (of 77) reviews
 
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