sarahmarie_co Recipe Reviews (Pg. 1) - Allrecipes.com (18610721)

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Butternut Squash Ravioli with Sage-Brown Butter Sauce

Reviewed: Oct. 28, 2010
I so wanted to like this recipe, and I will say that the filling was fantastic. Savory and sweet and smooth, it was delicious -- after the recipe flopped, I baked up the filling and ate it as a casserole-type dish on its own! The won ton wrappers were the problem here; I even used just one wrapper (folded over) and there was still too much of it. They were disgustingly soggy, so I did as other reviewers have recommended and baked them -- at which point they turned tough. The sage/brown butter sauce was fine. I'd probably use that again... but next time I try making b-nut squash ravioli, I'll certainly use REAL pasta!
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3 users found this review helpful

Brown Sugar Cream Cheese Frosting

Reviewed: Nov. 16, 2009
Terrific frosting! I doubled this to use over a pumpkin spice cake, and it was great. I added some cinnamon and nutmeg to complement the flavor of the cake but otherwise followed the recipe exactly (or as exactly as I ever measure anything). I didn't find the almond extract too overpowering. Will definitely make again! Only four stars because it didn't actually "stiffen" or become "light and fluffy" -- it was a pretty dense frosting, but that didn't certainly change my opinion of it.
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Baked Potato Soup I

Reviewed: Oct. 9, 2009
As written, this was mediocre at best. It was very bland, so I added garlic/onion powder, lots of dried parsley, and a healthy shake of cayenne pepper. Also subbed some chicken stock/broth for about 2 cups of the milk. After modifications, it was delicious! It does make a pretty thick roux, so be aware that you might need to adjust your liquids according to taste. Perfect for a chilly night!
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Sue's Hot Fudge Sauce

Reviewed: Oct. 1, 2009
Ooooooooooh... the reviewer that said you could just eat this with a spoon was absolutely right. 4 stars because it definitely needed a bit of revision: like other reviewers, I added more chocolate (1.5 oz. of unsweetened Baker's chocolate) to deepen the color/flavor. I also added a teaspoon of salt, which is IMPERATIVE. I didn't add it until I tasted the sauce at the end and then realized I needed to put it in to bring out the chocolate. I used light margarine in place of butter and would certainly do so again. This sauce is lovely and rich, and I can't wait to have it over ice cream!
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Double Crust Stuffed Pizza

Reviewed: Sep. 8, 2009
This recipe is fantastic! I love that this is a great base recipe that can be improvised based on taste and ingredients on hand. I add some dried herbs and garlic salt to the dough while mixing, and leave out the sugar in the sauce. I've made it twice in the last week with a variety of cheeses and whatever veggies I have around. The sausage patty is really delicious and cooks so well as kind of a base to an incredible pizza. ALSO-- I have never had a pizza crust bake up so perfectly! It neither gets overdone nor remains too doughy.
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7 users found this review helpful

Chocolate Frosted Marshmallow Cookies

Reviewed: Apr. 4, 2009
I was so enamored with the idea of this recipe; I have a huge weakness for the chocolate/marshmallow combination. But this just didn't deliver. The cookie was bland, at best. It had a very plain chocolate flavor, and the recommended frosting didn't add a new note. Worse, the marshmallows didn't spread or flatten; they just sit on top and add a lot of height to the cookie - also making it very difficult to frost. On the plus side, the texture of the cookie is lovely. It's soft and cake-like (if you read the directions, step 3 states this), nice and fluffy. Some depth to the flavor would make this a great recipe.
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Buttery Soft Pretzels

Reviewed: Jan. 25, 2009
I was so impressed with how easy it is to make soft, lovely "mall" pretzels in my own kitchen. Thank you for sharing this recipe! I followed the recipe exactly but wasn't looking at the blurb under the recipe title and so didn't brush with or dip in melted butter. It didn't matter! They were amazing just with Nacho Cheese Sauce from this site. However, next time I will definitely try melted butter, melted garlic butter, cinnamon/sugar... these have great potential for fun flavors!
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Nacho Cheese Sauce

Reviewed: Jan. 25, 2009
AMAZING!!! We were on the hunt for that lovely fake cheese sauce that they serve with your chips at the ballpark, and this is IT! I didn't have any American cheese around, so we used a combination of mild Cheddar, low-fat Cheddar, and a little bit of sharp Cheddar... totaling about 2 cups, I'd say. The key to this is to taste, taste, taste! You'll know whether to keep adding cheese or if it's done. We served this as a dipping sauce for the Buttery Soft Pretzels from this site, and it was to die for! Thanks for sharing.
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Penne with Red Pepper Sauce and Broccoli

Reviewed: Jan. 22, 2009
The flavor of this was EXCELLENT. (And yes, I did have a pretty heavy hand when it came to adding the garlic, cayenne, and vinegar.) Unfortunately, I can't really call it a "sauce" because it was so incredibly thick. I added more olive oil and vinegar to the mixture in the food processor, and even then I had to add milk when I put it back into the pot. It turned out delicious! - but it definitely needed more liquid to make it so.
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1 user found this review helpful

Lemon Chicken III

Reviewed: Nov. 23, 2008
It is high time I review this recipe, as I've made it many times now. I follow the recipe exactly, except that I don't think I've ever used 2 cups of lemon juice (lemons get expensive!!). I juice a couple and then just turn the chicken a few times to make sure it's evenly covered. I do marinate overnight; I don't think it gets "too lemony," but I do love lemon! This is a huge hit every time I make it. I serve it over brown rice, which complements the tangy chicken quite well.
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Basic Flaky Pie Crust

Reviewed: Nov. 12, 2008
AMAZING! This is replacing Grandma's recipe (sorry, Grandma!) as our new favorite. I can't get over how flaky and lovely this is. I did toss the first three ingredients into my food processor as I have never been any good at cutting in shortening. This worked like a charm, and then I used a fork to incorporate the ice water. I didn't bother chilling the dough before rolling it out, but I DID make sure to roll it out on top of a sheet of plastic wrap (with my silicone rolling pin, so it didn't stick). Tip for getting a crust this soft into a pie pan: after rolling it out on the plastic wrap, roll it up--plastic wrap, too--and then unroll it, dough side down, over your pie plate. This never fails!
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13 users found this review helpful

 
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