sarah Recipe Reviews (Pg. 1) - Allrecipes.com (18709779)

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sarah

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Slow Cooker Stuffing

Reviewed: Nov. 22, 2013
Made as written except decreased amount of broth and added a chopped apple. Came out black and slimy. Undercooked in some spots and burnt in others. :(
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Banana Muffins II

Reviewed: Nov. 3, 2013
Easy and delicious as written. :) Very light and cake-like.
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Best Chocolate Chip Cookies

Reviewed: Oct. 28, 2013
These are really good. I did have to bake mine for about 14 minutes to get them so they weren't raw but I think my oven bakes cool. I would like to try decreasing the flour by one cup and replacing it with one cup of quick cooking oats. I'm also not a huge chocolate chip fan so I'd probably decrease the amount of chocolate chips to only one cup. UPDATE: Tried replacing half the flour with oat flour (rolled oats whirred in a food processor) with unsuccessful results. The cookies spread very thin (like a lace cookie) and stuck to the pan like concrete. I had to throw them away. I added an extra cup to the remaining half batch of modified cookies and got ok results. Good tasting cookie but still very thin and fragile. CONCLUSION: Stick with the original recipe as it is written but add that extra 1/2 teaspoon of salt. :)
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Pesto

Reviewed: Aug. 23, 2013
Awesome! I used raw blanched almonds instead of pinenuts because pinenuts were $12.99/oz at my grocery store! I also doubled the nuts and used 1 cup of shredded parmesan. YUM! :)
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Easy Eggless Chocolate Cake

Reviewed: Apr. 19, 2013
Makes the tiniest cake ever! I used 1/4 cup cocoa and 1/2 cup chopped semi-sweet chocolate chips. One layer fell apart. :(
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4 users found this review helpful
Photo by sarah

Whipped Cream Mousse Frosting

Reviewed: Apr. 19, 2013
YUM! I love this recipe! Light and creamy whipped frosting. I add three tablespoons of cocoa powder along with the vanilla pudding step and it tastes like chocolate ice cream!
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Roasted New Red Potatoes

Reviewed: Feb. 25, 2013
Added 1/2 teaspoon dried thyme, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder.
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Grandmas Bogie's Parmesan Chicken

Reviewed: Feb. 25, 2013
I bought one large chicken breast and cut it into three even slices. I used 2 rounded tablespoons Panko, 2 tablespoons parmesan, 1 teaspoon Italian seasoning, 1/4 teaspoon salt, 1/4 teaspoon pepper and 2 tablespoons butter. I really coated the chicken with the bread crumbs (multiple times and pressed it on). I baked it at 450 for about 30 minutes or until it was golden. Husband loved it! :)
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Photo by sarah

Banana Cream Pie III

Reviewed: Nov. 24, 2012
This was so good and devoured immediately before any of the other pies at Thanksgiving this year! I made the graham cracker crust by pulsing 12 reduced-fat graham cracker (sheets), 5 Tbls melted butter, 1/4 cup sugar, and 1/8 tsp salt into a fine sand. I sliced up 2 1/2 bananas and placed them on the crust. I diced up the remaining 1/2 banana and mixed it into the pudding (to prevent browning). I made homemade whipped cream with 2 1/2 cups heavy whipping cream, 2 1/2 teaspoons vanilla, and 3 Tbls powdered sugar and pipped a rose pattern over the entire pie. SO GOOD!!
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Photo by sarah

Marshmallow Treats

Reviewed: Nov. 12, 2012
Since marshmallows contain animal gelatin, I use marshmallow creme or fluff from a jar instead. Follow this recipe but substitute a 13.5 oz. jar of creme/fluff and cook on the stove for a full five minutes (cooking will make the marshmallow creme/fluff chewier in the end). I also reduce the butter/margarine to 3 tablespoons as I find them too greasy otherwise.
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Photo by sarah

Butter Flaky Pie Crust

Reviewed: Nov. 6, 2012
Dough easily comes together using the pulse feature on a food processor. Do NOT prebake this crust without any filling in it!! Your sides WILL collapse! Roll out almost as thin as a burrito tortilla. You'll also want to make your crimped edges pretty thin because this crust will puff up a bit and you'll lose the crimped shapes. You may want to go with just a "forked" edge (although this may burn quickly if not covered with foil). Kind of crunchy rather than tender and flaky. Maybe I added too much water though. I did add a tad bit more salt (maybe 1/8 tsp) for extra flavor.
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Photo by sarah

Perfect Pumpkin Pie

Reviewed: Nov. 6, 2012
I did bake this the full 40 minutes after I reduced the temperature. I thought about leaving it in the oven with the door open after I turned off the heat to prevent cracking but after looking at this pie, I knew it wasn't going to crack out in the cold air of my kitchen so don't bother. I added the spices it called for and didn't make any adjustment to the measurements - tasted great to me! :) Are the reviewers that are complaining about it not being sweet enough using sweetened condensed milk like the recipe calls for or are they mistakenly using evaporated milk as some other recipes call for? This turned out with the perfect amount of sweetness in my opinion!
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Photo by sarah

Banana Cake VI

Reviewed: Jun. 26, 2012
Ooops! I didn't realize my sister was logged in so I reviewed this recipe under her account below. Here's my review: I didn't have buttermilk, so I added 1 1/2 tablespoons white vinegar to 2% milk to sour it. I also used 4 med/large bananas. I baked it in two 9-inch springforms at 300F for 1 hour and 10 minutes. I did freeze the cakes immediately after I removed them from the oven for 30 minutes. I then removed them from the pans and wrapped them in plastic wrap and froze them to use a week later. The cake was very moist and flavorful. Will make again! I made this a second time and the only change I made was I used soymilk instead of 2%. It took about 1 hour and 45 minutes and rose a lot higher than the previous cakes I made using this recipe. I don't know why but it did. Next time I think I'll add a little more salt to add a little richness to the sweet flavor.
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Fresh Asparagus Soup

Reviewed: May 11, 2012
Pretty good. I thought it would be better made with half & half and 2% milk, and sour cream instead of the soy milk and yogurt. Made this way it was too heavy tasting. However, I did boil the veggies covered with a lid and my soup was smooth and not stringy at all. Next time I will follow the recipe, but probably still not use soy milk.
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Microwave Popcorn

Reviewed: Jan. 30, 2012
I make this without any added oil. I salt it AFTER it's popped. :)
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Chex® Muddy Buddies® -- Gluten Free!

Reviewed: Dec. 24, 2011
I use Rice Chex, reduced fat peanut butter, and milk chocolate chips. I also add extra powdered sugar to really coat them! Yum! (I always forget to add the vanilla but it doesn't seem to make a difference.)
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Chili Seasoning Mix II

Reviewed: Dec. 18, 2011
Used in a pinch when ran out of packet mix. Made entire recipe but used 1/2 tablespoon onion powder and 1/2 tablespoon garlic powder. Used 3 tablespoons of prepared mix for 1 lb of meat chili recipe. Tasted great!
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Marcella's Zucchini Pie

Reviewed: Dec. 15, 2011
Make sure to mince your onions very small and slice your zucchini very thin!!! Otherwise, you'll end up with crunchy veggies!
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Sarah's Vanilla Cake Recipe

Reviewed: Dec. 8, 2011
This is the perfect white cake - it's like velvet! I highly recommend using a name brand cake mix for this - one of the super moist or moist deluxe varieties.
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Buckeye Balls II

Reviewed: Dec. 2, 2011
I added an extra 1/2 cup of peanut butter. I also wanted to dip them like cake pops so I melted a bag of chocolate chips (11.5 oz) with 2 tablespoons of shortening at 30 second intervals in the microwave on high. Yum! :)
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Displaying results 1-20 (of 193) reviews
 
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