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

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Sarah W

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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

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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2 users 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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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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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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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

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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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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192 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

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

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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18 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

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

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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44 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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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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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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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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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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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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