Sarah W Recipe Reviews (Pg. 2) - Allrecipes.com (18594354)

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Sarah W

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Michelle's Peanut Butter Marbled Brownies

Reviewed: Dec. 14, 2007
These are delicious. Took about an hour in the oven to set, though. Also, I had trouble with the "swirling" - I couldn't get the layers to swirl together because I didn't drop chocolate onto the top so it wasn't quite as pretty as I'd hoped. That said, the two layers taste great together. I used 8 oz. cream cheese (instead of 6) and had no problems. These brownies taste like 80% chocolate and 20% peanut butter cheesecake, in case you're curious about the taste. I will definitely make again!
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45 users found this review helpful

Chicken Tetrazzini IV

Reviewed: Sep. 3, 2007
This was so creamy and flavorful! I cooked the chicken in about 1 TBS of olive oil, and then made the roux in the same pan to catch all of the yummy drippings. I also added about 4 cloves of minced garlic, as well as a small chopped onion to the sauce (it was still bubbling so cooked the onion nicely.) I used low-fat evaporated milk (in place of cream) and I also used fresh mushrooms. The evaporated milk tastes great, by the way, and normally I prefer to use real cream! At first, it is essentially a really rich gravy. I put the spaghetti in a casserole pan, poured the sauce over it (and chicken,) and mixed it together. After putting it in the oven for 25 minutes, the "gravy" had thickened and it was more casserole-like. Will definitely make over and over! I disagree with other reviewers who said it lacked flavor, or the sherry was overpowering, etc. etc. The flavors were great.
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151 users found this review helpful

Broccoli Chicken Casserole I

Reviewed: Aug. 29, 2007
My family uses a recipe very similar to this, but there is one little addition that makes a HUGE difference: add sliced, toasted almonds to the soup mixture. I promise, it will make this so much better! Adds a bit of crunch and flavor.
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1 user found this review helpful

Chicken Cordon Bleu II

Reviewed: Jul. 7, 2007
Very flavorful, and very rich. I de-boned chicken thighs and, as others have said, this is a more flavorful cut of meat that leaves a nice little spot for the ham/swiss. I also breaded the chicken in panko (Japanese bread crumbs) and crushed almonds for more crunch and flavor. Don't worry if your chicken doesn't "wrap up" perfectly - just put toothpicks where needed to hold it all together. Once its done cooking, it will hold its shape. The gravy was a great addition and I did not think the wine was overpowering. I served this with garlic red potatoes and fresh green beans. I will make this again!
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5 users found this review helpful

Ultimate Twice Baked Potatoes

Reviewed: May 4, 2007
These. Are. Amazing. A few things: I will NEVER understand why people bake their potatoes in the oven!!! I popped mine in the microwave (three large potatoes) and in 20 minutes, they were perfectly tender. Waited for them to cool, and used a serrated knife to slice them lengthwise. Be very careful while scooping out the insides - give yourself plenty of time so you're not rushed. The mixture looked/tasted great even before it went back into the potatoes. You don't even really need to measure: put ingredients in according to your own tastes. I (accidentally) left out the butter which cut tons of fat while the sour cream made it just as creamy. When everything was done, they looked so impressive: very colorful, flavorful... these would be perfect for entertaining (esp. with steak in the summer) and they also reheat well. Could make a lunch of 'em the next day!! Just perfect.
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3 users found this review helpful

Chicken Noodle Casserole I

Reviewed: Apr. 22, 2007
In my opinion, this recipe has several pros and cons. CONS: a little bland "as is," so I threw in some extra seasonings (garlic/onion powder, curry, lemon juice) as well as a few sliced almonds. I also used panko on top instead of crushed crackers. Not surprisingly, it also makes a LOT of food which is better for a family of 4 or 6 than just my boyfriend and me! Finally, this dish must be so fattening considering everything that goes in it!! PROS: very easy to make. I actually shredded the chicken, which took some time, but everything else is wham-bam-done. Leftovers were also delicious. I'm assuming the recipe is also very flexible in that you could throw in any ingredients you choose. I think it would have gone perfectly with some steamed broccoli or green beans on the side. Delicious, rich and filling!
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3 users found this review helpful

Triple Berry Crisp

Reviewed: Mar. 4, 2007
I didn't need 18 servings so I cut the recipe in half (though I used the full amount of berries, 4.5 cups, because it looked skimpy without all of them.) I also used almost all blueberries with a few blackberries thrown in. It took awhile to "cut" the butter into the flour - about 15 minutes to get an even texture. Other than that, it was all very simple and hard to screw up. This recipe, paired with a scoop of GOOD quality vanilla ice cream, will absolutely get raves at a dinner party. I will definitely make this again, it was very impressive and sooo delicious.
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1 user found this review helpful

Apple Pie by Grandma Ople

Reviewed: Feb. 18, 2007
I followed other reviewers and added cinnamon to the sauce and I also poured half of the sauce over the apples before placing the crust on top, as some had mentioned. Maybe my crust didn't have enough "lattice," but I found it a bit difficult pouring the sauce over the crust. However, it did work and it turned out incredible. I just used Pillsbury ready-to-go crust. I had to let the pie sit almost 3 hours before it was "set" enough to eat, but it was actually still warm. My three friends couldn't get enough. I will absolutely make this again.
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Garlic Red Potatoes

Reviewed: Feb. 10, 2007
After making this over a dozen times, here is my edited version: when looking for this recipe, I was looking for a "garlic herb" sort of potato. I cut the potatoes into quarters but the cooking time for this recipe, as most people have mentioned, is WAY off. After 50 minutes or so, my potatoes weren't even close to being tender and the rest of my meal was about to get cold so I decided to throw everything in the microwave for 10 minutes- usually, that's how I make my baked potatoes so tender. PERFECT SOLUTION, and I highly recommend it. I now put the baking dish with potatoes, 2 TBS butter, generous drizzle of olive oil, and garlic, herbs, etc. in the microwave for about 15-20 minutes - not only does it taste exactly the same, but it takes a third of the time and your potatoes will be tender, guaranteed. For herbs, I just use 1-2 TBS dried italian seasoning. I also use concentrated lemon juice rather than real lemon. PS - Stir the potatoes every five minutes while microwaving just to make sure they're all coated.
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1281 users found this review helpful

Banana Crumb Muffins

Reviewed: Jan. 14, 2007
I've made this recipe 4 or 5 times now - every time, its 100% perfect. I am the kind of person who normally makes several (if not many) alterations or additions to a recipe - these muffins, however, are too perfect to change a thing. They're moist, perfectly sweet, easy to make, and have all that banana-bread flavor with the added bonus of a little brown-sugary crunch on top!! Love 'em!!
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2 users found this review helpful

Oriental Dipping Sauce

Reviewed: Jan. 1, 2007
Yum!! Very salty, and I like sweet sauces so I added about 1.5 TBS more sugar than the recipe calls for. Definitely has all kinds of asian flavor. Just don't serve it with something salty - coconut shrimp, which is sweet, would work excellent with this. I will make again.
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1 user found this review helpful

Baked Pork Spring Rolls

Reviewed: Jan. 1, 2007
Like other reviewers, I used pre-bagged cole slaw mix in place of the carrots and cabbage, which worked very well. I also put in extra chili sauce and some soy sauce. I had never used spring roll wrappers before, but they were easy to work with so don't be intimidated. I served them with the "Oriental dipping sauce" found on Allrecipes. Would be great for entertaining! PS - this recipe made only 5 rolls - they were probably a bit bigger than they should have been, but I definitely don't think the recipe could yield 12 spring rolls. I would definitely make again.
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Broccoli Beef I

Reviewed: Nov. 20, 2006
Definitely restaurant-style. I made a few changes, of course. I used about 4 TBS soy sauce, 2 cloves of garlic, added some red pepper flakes to the soy mixture, added 8 oz sliced mushrooms and used a bit more ginger than it called for. Served it with steamed white rice on the side and coconut shrimp as an appetizer. This dish will leave you plenty of leftovers and reheats well. Prep work takes a little while but well worth it!
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Coconut Shrimp I

Reviewed: Nov. 20, 2006
I've made this recipe twice now. The first time, I only gave it four stars because I had a difficult time with the breading falling off after one bite. The second time, I changed nothing, but it didn't happen! I don't use a deep fryer but instead put canola oil in a frying pan, which works just fine. I made two sauces for this: one was a combination of hoison sauce, chili paste, soy sauce, sesame oil, oyster sauce, ketchup and a pinch of sugar (for a spicy, thai-like sauce.) The other was a combination of pre-bought sweet & sour, horseradish, orange marmalade, honey, mustard and chili paste (sounds very strange but trust me, its delicious. Sweet and spicy.) Mix both to taste and serve side by side with the shrimp for a beautiful presentation and impressive appetizer.
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2 users found this review helpful

Easier Chicken Marsala

Reviewed: Nov. 14, 2006
Very good, though I did make a couple changes. I threw in a minced garlic clove to sautee with the mushrooms and at the very end, I added about 1/2 TBS soy sauce and some dried parsely to the sauce just to simmer with the chicken and add a bit more flavor. I served the chicken with fresh green beans - a very healthy meal and very good!! PS: You can make these with pork chops/loins also!! Cooking time is about the same and just as good (if you're tired of chicken!)
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2 users found this review helpful

Pumpkin Chocolate Chip Muffins

Reviewed: Nov. 13, 2006
These are good, but kind of strange... I'm not sure I like the pumpkin/nutmeg/clove taste combined with the chocolate. They turn out very attractive (dark orange) and have a perfect texture, but the taste combo just doesn't do it for me. I probably won't make these again.
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Denise's Peanut Chicken

Reviewed: Oct. 14, 2006
This was delicious - though I made some changes. I used canola oil; 2 cloves of garlic (we love it); added chili flakes and about 1 TBS hoison sauce to the soy mixture and finally, I didn't use chopped peanuts. Instead, I took the advice of other reviewers and used about 3 TBS of chunky peanut butter. At first, the whole "concoction" looked a bit runny and I started to get worried. But let it simmer for about 10 minutes and you're good. I served this over white steamed rice and the best part is that the peanuty sauce will coat the rice and its mmm good. Boyfriend went back for thirds!!
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45 users found this review helpful

Hearty Beef Stew

Reviewed: Oct. 4, 2006
This is excellent!! I don't know why it only has 4 stars... I made a few changes however: I didn't use any celery but chopped up two potatoes into big pieces instead. Also, I used beef round steak b/c I had it on hand. BUT, I would actually do it again - since the round steak was a bit thin and already tenderized, little pieces of it "floated off" while cooking so every bite of the stew had beef in it. There were, of course, still big chunks throughout. Some people complained of a "sweet, funny taste" - I thought it tasted perfect. I cooked it on low for 8 hours and it was perfect. Trust the recipe, don't change anything except any vegetables you might like to take out or add.
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29 users found this review helpful

Choco-Raspberry Bars

Reviewed: Sep. 8, 2006
This recipe is really, really good. No changes needed - some members suggested less sugar or sugar-free preserves, but I thought everything was just right (and I don't like overpoweringly-sweet things.) Took about 8 minutes longer to cook than the recipe says, but it makes quite a few. I will make this again!
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4 users found this review helpful

Mouth-Watering Stuffed Mushrooms

Reviewed: Sep. 4, 2006
Very good - did make some changes, however. First, I was out of cooking spray so I coated the cookie sheet with olive oil. I also used a food processor to mince the garlic and mushroom stems (much faster!) I used olive oil while sauteeing them instead of veg. oil. While mixing everything together, I decided that some LEMON JUICE would be a great addition and trust me, it was. It adds great flavor with the garlic and cayenne. I filled the mushroom caps pretty high... next time, I won't fill so high b/c I love the taste of mushrooms but there was so much filling it was a bit overpowering. The three people I made them for LOVED them, and the 24 mushrooms were gone pretty quickly. I will def. make this one again!
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20 users found this review helpful

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