Sarah W Recipe Reviews (Pg. 1) - Allrecipes.com (18594354)

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Sarah W

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Asian Orange Chicken

Reviewed: Mar. 11, 2010
Definitely the most awesome asian dish I've made at home. The sauce tastes like a restaurant's would. I did reduce the cornstarch a bit, and used 3 chicken breasts (plenty of sauce left!) I also changed the cooking method based on reviews - in three batches, I browned the chicken nicely in very hot olive oil, then placed the chicken in a 220-degree oven while cooking the remaining batches. The chicken was perfectly done yet very juicy inside. I set the chicken pieces on jasmine rice and drizzled with the orange sauce. Sprinkled with sliced green onions and served with steamed edamame. WOW. This will be in my recipe book forever.
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Cilantro-Lime Dressing

Reviewed: Feb. 23, 2010
So delicious! Used two cloves of garlic, 1/4 C honey, and about 1/4 C olive oil. Was plenty sweet (almost a bit too sweet) and perfect amount of oil. I thought the full jalapeno would make it too spicy, but not at all - it was perfect. This dressing is SO flavorful and would work awesome as a marinade or even as a substitute for pesto. Took about 5 minutes to throw together. Made a salad with spinach leaves, corn, black beans, grated cheese, avocado slices, and grilled chicken. Drizzled the dressing over the top and fiance said "best salad I've ever had!"
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Carrot Oatmeal Muffins

Reviewed: Feb. 16, 2010
Best muffins ever! And so healthy. I cut both sugars down to 1/2 C and felt it was plenty sweet. Used 2 large eggs with no issues. 3/4 C unsweetened applesauce and 1/4 C canola oil, rather than a full cup of oil. Used golden raisins (I prefer them.) Contrary to what other reviewers have said, I LOVED the cream cheese layer in the center. I do think the measurements for the cream cheese are way off - I used half-block cream cheese with just a tiny bit of pineapple juice to soften it up. Otherwise is was very watery, and I wanted it more thick. These muffins freeze well, and you can feel good about eating them. Thanks for the recipe Shonan!
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10 users found this review helpful

Quick and Easy Chicken Noodle Soup

Reviewed: Feb. 16, 2010
Completely heavenly. I used a small onion, about 3 stalks of celery and 3 carrots. Substituted the meat from an entire rotisserie chicken. Used 2 small packages of frozen yolk-free egg noodles and added right to the boiling broth; brought it back to a boil then simmered for an hour. Great flavor, easy prep. This is the first and last homemade chicken noodle soup recipe I'll ever go in search of.
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Photo by Sarah W

Double Tomato Bruschetta

Reviewed: Sep. 13, 2009
This may be one of the best recipes I've ever gotten from Allrecipes. I made it at the lake for about 6 people who couldn't stop talking about how awesome it was. I mixed the sundried tomatoes, garlic, OO, vinegar, and salt and pepper and let it sit in the fridge overnight. About half-hour before serving, I added the romas and basil. Bake these on a wire-rack, if possible, so the bottom of your toasts stay nice and crispy. While I did use the mozzarella, a family friend has made it using goat cheese and said its even better. This is a huge winner and is great for summer entertaining.
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Famous Pork Chops

Reviewed: Sep. 13, 2009
I give this a five for great flavor and great texture. I did make some healthy alterations - I seared the breaded chops in olive oil, then baked uncovered for 20 mins, flipped and baked another 20 minutes (turning the heat up to 375 during last ten mins for extra crispy texture.) This eliminated the need for butter and prevented sogginess as some reviewers mentioned. Thanks for sharing!
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Jamie's Minestrone

Reviewed: Sep. 13, 2009
I had a bunch of spare veggies on hand and needed a recipe to put them into - something fairly flexible so that I could make substitutions as needed. This recipe was perfect! It's nutritious, makes a ton, and surprisingly filling - one bowl with some crusty bread and I was stuffed! I definitely didn't use all the ingredients listed - for example I omitted the red wine and spinach, and added zucchini. I also used crushed tomatoes rather than tomato sauce, and used Ditalini pasta. That's the beauty of this recipe - use what you have, or what is in season, or what you love. And, you can feel good about eating it! Thanks for the keeper :)
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Braised Balsamic Chicken

Reviewed: Sep. 13, 2009
Oh wow, where to begin?! This was amazing - quick and easy, the chicken was very juicy, the flavor was to-die-for, and the ingredients were inexpensive. I used Colavita sweet balsamic vinegar, by the way. And, since I made this in the middle of summer, canned tomatoes was not an option! I used several fresh roma tomatoes instead. I served this with asparagus and fresh corn on the cob for a super healthy and flavorful dish. I will make this over and over again!
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Fierro Chicken

Reviewed: Sep. 13, 2009
Awesome awesome awesome! So flavorful, and very easy. I used reduced fat cream cheese (couldn't tell a difference) and omitted the mushrooms - although we love mushrooms, it just sounded odd in the sauce. Oh, and I used FF half and half. The sauce was very rich! I served alongside mexican rice (from a box) and black beans (from a can) - overall, a super quick dinner. My fiance loved the extra sauce over the rice. It's not the prettiest dish, but so delish!
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Slow Cooker Pulled Pork

Reviewed: Sep. 13, 2009
I was really excited about this recipe but truthfully, I thought it was just okay. I didn't use a tenderloin cut and actually wanted to use pork shoulder as others suggested, but couldn't find any so I used a more middle-ground cut of meat. I also used Sweet Baby Ray's BBQ sauce, which I have used many times and love. Something about the pork just tasted weird to me - almost like the rootbeer was burnt rather than carmelized (although nothing was burnt.) I won't write home about this one :(
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Easy Pesto

Reviewed: Sep. 13, 2009
I've never made pesto before and was a bit intimated - now that I made this super easy pesto, I wish I had done it earlier! Three cloves of garlic definitely gives it a kick, but a good one! I love this recipe and am very unlikely to go searching for another one. I will be using this pesto tonight to make pesto-stuffed pork chops. yum!
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Photo by Sarah W

Apple-Raisin French Toast Casserole

Reviewed: Mar. 8, 2009
Based on other reviews, in order to cut down some fat, I used 3/4 C brown sugar and only 1/4 C butter. Also, I used a loaf of raisin bread from the bakery section of the store - I think the result was great. I took each bread slice and soaked it for 1-2 minutes, before laying over the apples (rather than pouring the egg mixture.) Midway through making this recipe, I realized it was supposed to be refrigerated overnight. I went forward with it and the french toast turned out totally fluffy and moist - so I don't actually know what the benefit of sitting overnight would be. The flavor was great, though the vanilla was a bit overpowering and I will reduce a bit next time. I was craving seconds by lunchtime! I kept this in the fridge for almost a week and had it for breakfast, and it never lost its flavor or texture. This would be delicious as a dessert, too, with vanilla ice cream and a hot brandy sauce. Yum! Will make again, thanks for sharing!
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Photo by Sarah W

Greek Chicken Pasta

Reviewed: Mar. 8, 2009
I followed this recipe word-for-word, ingredient-for-ingredient, with one exception - I left out the chicken. It was SO delicious! As other reviewers have said, the flavor is a bit tart but this recipe is totally healthy, totally re-heatable, and I will make over and over.
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Photo by Sarah W

New Potatoes with Caper Sauce

Reviewed: Jan. 17, 2009
My boyfriend and I have a rating system, and he gave this a top score - which he rarely does! He even said, "it would be impossible to make these potatoes any more flavorful!" I didn't change a thing about the recipe, except using dried parsley in place of fresh. The sauce is very tangy and this tastes like something you would order at a restaurant. I served alongside spinach-stuffed chicken breasts and the flavors worked perfectly. Thanks for the keeper!
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Photo by Sarah W

Spinach Stuffed Chicken Breasts

Reviewed: Jan. 17, 2009
Wow - this recipe is wonderful. For my filling mixture, I omitted the mayonnaise and added chopped sun-dried tomatoes - the green and red created a very vibrant and pretty filling. I used one egg white to hold the mixture together. Other than that, I didn't change the recipe. The chicken was a bit dry but I suppose baking in the oven will do that - next time, I will spoon some of the pan drippings over the chicken prior to serving. This would be a perfect main dish to serve for guests - the texture, color, and flavor are all wonderful. This recipe could be so flexible, too - create whatever filling you can think of, and I'm sure it would be delicious!
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Microwave Oven Peanut Brittle

Reviewed: Dec. 23, 2008
I am sad to say that I really struggled with this recipe and here is why - first, the glass bowl gets so hot in the microwave, you can hardly touch it when you take it out, much less quickly stir in the butter and pick it up to pour onto a cookie sheet. Yes, I used two oven mitts, but if both of your hands are holding the bowl, the candy is quickly hardening so you can't pour, and you have no hands to spoon the mixture out onto the cookie sheet. By the time you get a few scoops out onto the cookie sheet, the rest is hardened and unusable in the bowl. Second, I followed the recipe exactly, and my peanuts burned. It did turn out nice and brittle but when I took a bite, there was definitely a burnt taste. Considering the great reviews for this recipe, I truly do not know where I went wrong.
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Photo by Sarah W

Peppermint Meringues

Reviewed: Dec. 21, 2008
I completely doubted this recipe until the second I took a bite. I followed the recipe exactly and never did get the correctly-formed meringue; mine was thicker and heavy, and not forming peaks well. I decided to just go with it and used the plastic bag to make little kisses on the foil. Mine were very small, about an inch diameter, and I got roughly 60 meringues. I had no idea if they would turn out okay, since my meringue was so heavy - but I just ate one and WOW! The texture is like "space ice cream" if you know what that is. I am going to make another batch right now!
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Delicious Ham and Potato Soup

Reviewed: Nov. 30, 2008
Wow - SO simple, so flexible, so fast. I spent not more than 35 minutes start to finish on this hot and creamy soup. I omitted celery b/c didn't think it would be necessary, and the store was out of ham cubes so I instead cut sliced ham into one-inch strips - actually, it turned out pretty and unique and I will do this again. I added more salt to my own tastes. This makes a huge batch and I spent only a few dollars on the ingredients. I will make this over and over. THANK YOU!
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Best Black Beans

Reviewed: Aug. 23, 2008
Per recommendations, I altered this recipe a bit. I sauteed half an onion (with some garlic powder) in olive oil. Added one cup water and a beef bouillon cube. Brought to a boil, and added my drained black beans, salt/pepper, and some cayenne. Boiled off most of the water (~10 minutes) then added fresh cilantro and simmered. Served topped with fresh chopped tomatoes, next to creamy chicken enchiladas ("Chicken Enchiladas II" on this site) and homeade salsa. Great meal. I gave it 4 stars because, though good, it didn't wow me.
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Chicken Enchiladas II

Reviewed: Aug. 23, 2008
Wow - one of my top ten recipes ever. A few things: (1) this isn't really an enchilada recipe, more like a cream sauce burrito. (2) I have no idea how this could be six servings - I had exactly enough for four normal-sized enchiladas. (3) I essentially made no changes to this recipe, and it turned out flawless. These are NOT messy, NOT complicated, NOT hard to eat... I actually made them ahead of time, too, so it would be a good recipe for guests. I served with black beans and homeade tomato salsa, to balance out the creaminess of the enchiladas. This recipe rocks.
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