sarah Recipe Reviews (Pg. 1) - Allrecipes.com (18572538)

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Apple Squares

Reviewed: Jan. 11, 2010
I agree with Irene who found the batter really thick like paste. I added some skim milk to it, and it thinned out perfectly. Instead of nuts, I used butterscotch chips which were yummy. For those trying to make this healthier, it worked fine with melted Promise Active spread.
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3 users found this review helpful

Easy Sausage Strata

Reviewed: Sep. 27, 2009
Excellent! I made this in an 8x8 pan. I used white hot dog buns (3 of them) for the bread, only 4 eggs, and subbed 1 cup buttermilk for the milk. The bottom was fluffy, and the smell of maple sausage was amazing as it baked.
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4 users found this review helpful

PHILLY No-Fuss Mexican Dip

Reviewed: May 5, 2009
Easy to change toppings to suit different tastes. I always made this with Hormel Chili No Beans instead of salsa, so I added both and it tasted good. If you make this on a pie plate, the cream cheese layer is a little thick. My advice is either to make the toppings thicker, or make it on a bigger surface to make sure that the ratio of cream cheese to other stuff is right. Another note about the cream cheese: make sure to leave the dip out for 10 minutes or so before serving it, other the cream cheese is stiff and will make your chips break.
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12 users found this review helpful

Chicken Enchiladas II

Reviewed: May 5, 2009
Very good as is, but great with changes from other users. I made more of the "sauce," using 3/4 can of cream of chicken and 3/4 can of nacho cheese soup. I used green salsa (Salsa Lisa brand with tomatillo and green chiles) so it wouldn't be too hot. It ended up being on the mild side, but very very good. I also like the texture of shredded chicken instead of cubed. 2 breasts were perfect for 6 enchiladas.
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2 users found this review helpful

Sarah's Applesauce

Reviewed: Apr. 29, 2009
Great recipe as it is. To make it 5 star, add a dash of vanilla extract. I took this tip from another applesauce recipe on this site, and it gave this recipe the little zing it was missing. I used red delicious, but I think I'll use honeycrisp next time for a little extra natural sweetness.
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1 user found this review helpful

Whole Egg Mayonnaise

Reviewed: Dec. 31, 2008
Excellent base recipe! I made aioli for crab cakes, so I cut this recipe in half (and there was still enough for 2 dip cups worth). Used white wine vinegar instead of regular white, added 2 t of garlic, juice of 1/2 a lime, and 1/3 c fresh cilantro, and blended these with the egg etc. before adding the oil. I used olive oil, and I didn't quite use as much oil as needed because I wanted the sauce thinner. It is a brilliant green, a little strong alone but on the crab cakes delicious!
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3 users found this review helpful

Tater Tot Bake

Reviewed: Dec. 31, 2008
I make this all the time, and it is delicious! I always add corn to the beef. I defrost it in the microwave first, or even better bring it up to heat in a skillet with a little butter and seasoning salt, yum! I mix the corn and the cooked beef together with the cream of mushroom mixture. Put this in the bottom of a 9x13, and top this with the tater tots. This way, the tater tots stay crispy.
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2 users found this review helpful

Caramel Shortbread Squares

Reviewed: Dec. 31, 2008
To be honest, I didn't even have enough time/ingredients to make the caramel or the chocolate layers. The shortbread part itself tasted so good I had to give it 5 stars! Perfect cook time, too. It was crumbly and delicious and perfectly done.
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1 user found this review helpful

Chocolate Rum Balls I

Reviewed: Dec. 31, 2008
I used Frangelico and pecans. I thought the mixture was a little dry, so I basted them with little more Frangelico/Karo syrup mixture. They got more moist as they sat in the container, but they were still missing something. More sugar? More booze? I don't know. Maybe some of the Nilla wafers could be substituted for something else, but I don't know what. These were still pretty good, and the Frangelico didn't make them boozey at all (maybe that was the problem...)
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1 user found this review helpful

Slow-Cooker Barbecue Ribs

Reviewed: Dec. 31, 2008
Fabulous base recipe! I used a mixture of barbecue sauces we already had instead of the sauce here. I also only cooked them for about 5 hours, but they were still super tender. I followed another member's suggestion to put them back in the oven for about 20 minutes at the end to caramelize the sauce (worked out well, because that's just how long the twice-baked potatoes needed to heat up!). These don't have the smoky flavor you get from cooking them on the grill with indirect heat, but you can't beat how easy this is and the taste is still good.
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2 users found this review helpful

Peanut Butter Bars I

Reviewed: Dec. 31, 2008
Very rich, but delicious! I've made these many times already. The longer you process the graham crackers into dust, the more they taste like Reese's. I like a tiny bit of crunch, so the best combo for me has been to put crunchy peanut butter in the bottom part and only semi-pulverize the grahams, but I still use smooth peanut butter for the topping. Fabulous! Cut them small; it'll make the pan go farther before you're forced to make another batch, and it'll save you from a stomach ache (although that jumbo-size bar was worth it!).
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3 users found this review helpful

Cream Cheese Christmas Cookies

Reviewed: Dec. 31, 2008
I didn't use the nuts, but these still looked really cute, and since they were uniform in size they fit better into storage containers. My boyfriend loved them, I thought they were missing something... sugar? vanilla? salt? frosting? A little bland, but still a great Christmas recipe.
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3 users found this review helpful

Cream Cheese Sugar Cookies

Reviewed: Dec. 31, 2008
My boyfriend really liked these. I put a whole 8 oz. cream cheese in, and I'm glad I did; these would have been way too floury otherwise. I also did what the "Cream Cheese Christmas Cookie" recipe on this site suggests and made the dough into tubes, rolled them in red and green sugar crystals, then chilled and sliced. They come out looking very festive and bake to have sort of crispy sugar edges. I would add more vanilla and less almond extract next time, a little more salt and a little less flour. Maybe more sugar? I don't know, it was just missing something, but they were good overall.
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3 users found this review helpful

Hash Brown Egg Bake

Reviewed: Dec. 31, 2008
Made this for my boyfriend and his friends, all of them raved! It makes a ton and is very hearty. I added a couple handfuls of cheddar cheese to the hash brown mixture in addition to topping it with cheese. I think I'll add more cheese inside next time. I also used turkey breakfast sausage instead of bacon. I couldn't find the plain ground kind, so I just squeezed the meat out of some fresh links. It tasted really good, but I would add more meat (maybe another whole package) next time because the little chunks got kind of lost. Note: This more of a hash brown bake than an egg bake; the hash browns are what make up most of the dish, they aren't just "filler." I liked it that way though, and I'm making it again this weekend!
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3 users found this review helpful

Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo

Reviewed: Sep. 23, 2007
These would be great too if you substituted the coleslaw mix with jicama.
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18 users found this review helpful

Beer Margaritas

Reviewed: Jul. 1, 2007
these are great! like other reviewers, i did not put the full amount of tequila... but they still pack a punch! i used Mike's Hard Lime instead of beer for a lime-ier taste... delish! tip for those who want to make it blended (it IS possible): do NOT blend it with the beer mixed in! it will foam and overflow your blender. instead, blend all ingredients except the beer with ice and make it thick. stir in beer and viola! blended frosty margaritas for your enjoyment!
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153 users found this review helpful

Create Your Own Muffins

Reviewed: Mar. 10, 2006
These muffins turned out delicious! I added a little bit more oil (about 1 T) because I didn't have any eggs, closer to 2/3 c sugar (I like things sweet), 2 T or so more flour, and almost 1 c of chocolate chips. The secret with muffins is DO NOT OVERMIX. I added the chocolate chips (or whatever your choice ingredient is) into the dry ingredients to prevent overmixing. When you add the wet to the dry, mix with big strokes until it looks like there is no flour left in the bottom of the bowl and then stop. The mix should look moist (stickier than cookie dough). Delicious!
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10 users found this review helpful

 
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