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

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Sarah W

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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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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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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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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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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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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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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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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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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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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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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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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

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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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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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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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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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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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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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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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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