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

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Sarah W

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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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2 users found this review helpful

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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3 users found this review helpful

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

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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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 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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153 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
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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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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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
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

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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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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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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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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230 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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30 users found this review helpful

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

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