sarah Recipe Reviews (Pg. 10) - Allrecipes.com (18709779)

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Oven Roasted Red Potatoes

Reviewed: Jan. 16, 2009
These were really good but I modified them a little. I used 3 pounds of red potatoes and sliced them in half and then three times the other direction. I used an envelope of zesty Italian dressing and added 1/2 teaspoon garlic powder, 1/4 teaspoon dried rosemary, and 1/4 teaspoon salt. I decreased the oil to 1/4 cup and baked the potatoes on a silicone mat. I didn’t have any trouble with burning or sticking to the mat. YUM!
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Campbell's® Green Bean Casserole

Reviewed: Dec. 23, 2008
Always delicious and super easy to prepare!!! I like to use frozen French cut green beans.
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1 user found this review helpful

Chex® Muddy Buddies®

Reviewed: Dec. 22, 2008
Mmmmmmmmmm...always delicious and super easy to make!!
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Photo by sarah

Seattle Dutch Babies

Reviewed: Dec. 18, 2008
I increased my ingredients a bit and used: 5 tablespoons butter, 6 eggs, 1 cup flour, 1 cup milk, 1/4 teaspoon salt, 1/2 teaspoon vanilla extract, 2 teaspoons sugar. I turned the oven on to preheat and then put the butter in the pan. I put the pan in the oven while it was preheating until the butter was hot and sizzling, then I added the batter to the pan. YUM!!!
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Photo by sarah

Divine Hard-Boiled Eggs

Reviewed: Dec. 16, 2008
The eggs were perfectly done! They even peeled easy (although that could've been the age of the eggs...fresh eggs are almost impossible to peel). I refrigerated them overnight and peeled them the next day to make egg salad. YUM!
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2 users found this review helpful
Photo by sarah

Mock Peanut Brittle

Reviewed: Dec. 14, 2008
Eh, these are ok. They pretty much taste just like their ingredients...corn syrup and sugar. They definitely don't taste anything like peanut brittle if that's the taste you are going for. I prefer the Special K version of these called "Scotcheroos" or "Special K Bars". Much more flavor.
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Jamie's Cranberry Spinach Salad

Reviewed: Nov. 30, 2008
YUM! Everybody always loves this salad! Do not add the dressing until just ready to serve because it tends to wilt the spinach. Also, this recipe makes a huge batch. I cut everything in half and toss it with a 9 oz bag of baby spinach. I also replace half the veg oil with olive oil. I omit the poppy seeds and add sesame sticks and crumbled blue cheese. Oh, and I use 1/8 teaspoon onion powder instead of the minced fresh onion. :)
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Original Chex® Party Mix

Reviewed: Nov. 30, 2008
I skip the nuts and bagel chips (personal preference) and use Annie's Vegetarian Worcestershire Sauce (original has anchovies). YUM!
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Spinach Dip with Water Chestnuts

Reviewed: Nov. 28, 2008
I always use Knorr brand when I make this recipe. I chop and add both the white and green part of the green onions. The EASIEST way to squeeze your spinach dry is to defrost it in a bowl in the microwave (or on the counter if you have a lot of time) and place the spinach in a clean dish towel and ring out the liquid. I hollow out a loaf of sweet Hawaiian bread and put the dip inside the bread bowl just before serving. I cube up another loaf for extra dipping bread and put out onion flavored crackers as well. Update: The store was sold out of Knorr brand so I used Lipton. I picked out the freeze dried peas and added salt. It tasted pretty close to the Knorr brand and could be used in a pinch. :)
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Photo by sarah

Challah I

Reviewed: Nov. 27, 2008
This bread is fantastic!! I used an extra 1/4 cup honey, an extra 3/4 cup flour, an extra egg yolk, and only 1 teaspoon salt in the dough. I only kneaded the dough for a minute after it rose. I let the braided loaves rise before I baked them and I brushed them with 2 egg yolks beaten with 1 tbls. milk. I baked both braided loaves on silicone mats at the same time for 35 minutes. The bread tastes kind of like a dense, really, really good sweet Hawaiian bread. Beautiful and delicious!!
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Photo by sarah

Caramel Popcorn

Reviewed: Nov. 26, 2008
I had trouble with this recipe. The caramel always came out granulated and the taste wasn't quite right. I adjusted it and now it is PERFECT. I made the following modifications: 1/2 tsp. salt, 3/4 cup corn syrup, and 1 tsp. baking soda. The measurement for unpopped kernals equals 2 cups before popping. TIP: If you put the popped popcorn in a paper grocery bag and cut a small hole in one corner, you can shake out the unpopped kernals (because you definitely don't want "old maids" in your caramel corn). WARNING: You really need to use a large saucepan for the caramel mixture, because once you add the baking soda, the mixture foams up and increases volume considerably. That could be messy! I put the popped popcorn in a roasting pan and pour the caramel over top. Mix well with a spatula and bake at 200F for 1 hour without stirring. YUM!
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Photo by sarah

Cranberry Sauce

Reviewed: Nov. 26, 2008
So easy! Very tasty. I let mine cool a bit and then used an immersian blender to make the sauce smooth.
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Cream Cheese Penguins

Reviewed: Nov. 25, 2008
These are so cute. They are very time-consuming and messy to make but are yummy and always a crowd pleaser!
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3 users found this review helpful

Feta Cheese Ball

Reviewed: Nov. 25, 2008
I rolled this in toasted slivered almonds because it looked kind of gross naked. It had great flavor and I got many compliments from party guests.
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3 users found this review helpful

Curry Cheese Ball

Reviewed: Nov. 25, 2008
I really liked this but it may have been too exotic for the guests at the party I brought it to because it was far from gone at the end of the night.
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9 users found this review helpful

Seven Layer Taco Dip

Reviewed: Nov. 25, 2008
Mmmmm...so good! This only fed about 10 hungry people. I skipped the green pepper because I don't like them. I added a layer of guacamole. I found that the lettuce wilted and made a big puddle of juice. I'd suggest having the lettuce near the top of the layers to prevent this and serve as soon as possible.
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Cowboy Caviar

Reviewed: Nov. 25, 2008
I was kind of afraid of the Italian dressing in this recipe but it turned out REALLY good!!
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17 users found this review helpful
Photo by sarah

Caramel Pecan Pie

Reviewed: Nov. 24, 2008
I used this as a filling to mini pecan tartlets. I chopped my pecans into small pieces. I made a cream cheese/shortbread crust: beat 6 ounces softened cream cheese, 1 cup softened butter, 2 cups flour, 3 teaspoons sugar, and 1/4 teaspoon salt. Chill the dough for 30 minutes and then shape 1 tablespoon of dough into a ball, flatten and press into a mini muffin pan. (My muffin pan is silicone.) Fill the cups with 1 tablespoon of the caramel/pecan mixture. I had enough leftover filling to fill 6 more cups, so you may want to decrease it a bit. Bake at 325 for 40-45 minutes or until crust is very light brown. Makes 36 tartlets.
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Photo by sarah

Egg Paint

Reviewed: Nov. 22, 2008
I used this to paint fall colors on sugar cookies that were in the shapes of leaves. I used Wilton icing colors (which is super concentrated food coloring). I'd say I used a hearty glob on a toothpick for each color (how's that for exact measurements). The colors were vibrant and shiny. Will definitely make again!!
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Photo by sarah

No Bake Cookies V

Reviewed: Nov. 14, 2008
Used butter instead of margarine and creamy peanut butter instead of chunky. I used my smallest cookie scoop and scooped them onto silocone mats. Set up quick and were the perfect size. Yum!
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Displaying results 181-200 (of 267) reviews
 
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