Sarah W Recipe Reviews (Pg. 3) - Allrecipes.com (18594354)

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Sarah W

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Awesome Slow Cooker Pot Roast

Reviewed: Aug. 26, 2006
This was so so good, but I did make several changes per the advice of other members. I used beef broth instead of water, added one whole clove of garlic, two bay leaves, mushrooms, big chunks of potato, and some baby carrots. My roast was only 2.3 lbs and I cooked it on high for about 4 hours. The veggies were cooked perfectly (even the mushrooms) but the meat wasn't QUITE as tender as I hoped for. Next time, I will cook everything on LOW for about 8 hours. I made it with corn bread. It is really hard to screw this recipe up - even with too little or too much liquid, it will turn out ok. Just throw everything in and forget about it. The recipe sounds strange at first but in reality, it turns out amazing.
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4 users found this review helpful

Chicken Enchiladas I

Reviewed: Aug. 18, 2006
These were AWESOME - I did make lots of changes however. I used pork instead of chicken (we get tired of chicken easily), 4 oz can of green chilis instead of the green pepper (many other reviewers suggested this and it was a GREAT idea,) sauteed the onions in olive oil before adding, did NOT add the water (in fact, the mix seemed a little runny even without it,) and I ran out of cheddar to put on top so I used shredded parmesan and mozzarella instead. This made the enchiladas much more colorful and it tasted great. I also added some cayenne and red pepper to the filling because we like spicy food. These honestly tasted like restaurant-quality. Many reviewers said to use corn tortillas - I didn't, and I'm glad because I like the texture of a softer enchilada. These were so much work (set aside a good hour and a half) and lots of cleanup, but well worth it. I will definitely make again, my boyfriend was going crazy over them! PS: I made them with spanish rice. Good meal!
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3 users found this review helpful

Raspberry and Almond Shortbread Thumbprints

Reviewed: Aug. 13, 2006
I've made these cookies a half-dozen times now. They've been DELICIOUS every single time, but here's a few words of advice: First, do not leave out the almond extract or sub it with vanilla. The almond adds a great flavor and its very distinct. Second, pull the cookies out of the oven midway through cooking, take a spoon and lightly spread the jam outwards and even it out into a circle. This way, the cookies will look much prettier when done. The first time I made them, the jam had bubbled all over the cookie and wasn't evenly spread. The flavor was the same of course but the jam likes to go its own direction and I like them to look pretty. Great recipe! ETA: I have found that once the cookies are ready to be put in the oven, if you put them in the fridge for ~15 minutes, it will eliminate the need to "fix" the jam half-way through baking. Also, because shortbread is naturally so white, it is easy to burn these without realizing that the bottoms are browning. So, carefully watch the edges and when they turn light brown, they are done (even if they don't look like it!) Also, use the back of a teaspoon to make perfect little holes to fill.
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194 users found this review helpful

Gary's Stuffed Mushrooms

Reviewed: Aug. 1, 2006
These were good, but the flavors were almost overpowering. I LOVE the taste of mushrooms but the stuffing and spices take away from it. Also, I wouldn't add the red pepper next time - it threw off the flavors. My boyfriend, on the other hand, thought they were perfect and liked them with red pepper. He ate about 12 of them (I made lots.) They are REALLY easy to make and fun to eat. I would make them again but leave out the red pepper, cut down on the garlic and maybe add more cream cheese and less stuffing so the spice isn't so overwhelming.
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1 user found this review helpful

Brown Sugar Meatloaf

Reviewed: Aug. 1, 2006
This meatloaf was AWESOME. Don't leave out the ginger - it adds really good flavor. I had to cook mine about 10 minutes longer than called for because I don't like the slightest hint of pink in my beef. Many people mentioned that it was too sweet for their taste but I thought the sweetness was perfect. My boyfriend took one bite and said "WOW." I will definitely make this again.
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1 user found this review helpful

Pork Chops and Scalloped Potatoes

Reviewed: Jul. 26, 2006
I thought this recipe was just ok. I took other members' advice and baked the potatoes for 30 minutes before adding the chops. I decided to cover the potatoes in ALL the gravy, then baked it covered in foil. Pulled it out, added the browned chops, and decided to add some cream of chicken soup + water so the chops wouldn't dry out. I then baked for 40 minutes with foil, 20 without. Potatoes turned out perfect, chops were perfect, I just thought it was lacking flavor. Don't add the salt at the beginning - the broth adds plenty. I would only make this again if I didn't have ingredients to make something else.
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0 users found this review helpful

Awesome and Easy Creamy Corn Casserole

Reviewed: Jul. 25, 2006
Honestly, I'm not a huge fan. I followed the recipe exactly and I simply could not get the middle of the casserole to bake through. After an hour, I finally covered it with foil to prevent the top from getting too brown, turned the oven to 400 and put it in for a final 15 minutes. It was finally cooked but the other dishes I had made were cold at this point. I also wasn't too excited with the flavor. I don't think I would make this recipe again... I'll be looking for a new one.
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1 user found this review helpful

Chocolate Layered Pie

Reviewed: Jul. 1, 2006
oh.mi.gosh. I made this for some guy friends and as soon as they took the first bite, their eyes got HUGE and they couldn't stop eating. It seriously tastes like something from a restaurant. I made it the night before and refridgerated it, which worked well. The crust tastes exactly like an Almond Sandies cookie (I added a little brown sugar.) I used 1 1/3 cup milk so the chocolate layer would be a bit bigger but other than that, no changes. I will make this again and again!
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2 users found this review helpful

Cajun Chicken Pasta

Reviewed: Jul. 1, 2006
WOW. Made it for my boyfriend who LOVES cajun and he went nuts. I did make a few changes that others had suggested... added some italian sausage, used penne instead of linguine, half & half instead of heavy cream, lemon juice instead of lemon pepper,and real minced garlic instead of the powder. I added a little bit of cornstarch at the end b/c the sauce was thin. I didn't toss it all together at the end, instead I just "spooned" the sauce onto the noodles. Worked great, tasted even better reheated the next day. big YES!!
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Apr. 30, 2006
These were GREAT. I made them the first time and they were nice and plump, and didn't flatten out. However, the second time they DID flatten out; I then noticed that I had used extra-large eggs, making the dough unable to hold together as well. So my advice: use medium eggs. And the cookies will be perfect!
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2 users found this review helpful

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