sarah Recipe Reviews (Pg. 3) - Allrecipes.com (18709779)

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sarah

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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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Black Bear Apple Cake

Reviewed: Jun. 1, 2012
Tried this by cutting the recipe in half and replaced the apples with 1.5 cups of chopped rhubarb and 1 cup sliced strawberries. Turned out VERY dense and dry. Not good at all. :(
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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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Easy OREO Truffles

Reviewed: Jun. 4, 2011
I used reduced fat Oreos and reduced fat cream cheese. I would only reserve 4 cookies to sprinkle over the dipped truffles. After balling the dough, I put it in the freezer for about an hour. I microwaved 16 oz. milk chocolate chips and 1 tablespoon shortening for 20 second intervals until melted. I dipped the end of a lollipop stick in the melted chocolate and stuck one in each ball. I then dipped the balls and made truffle lollipops. Everybody LOVED these!
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Displaying results 41-60 (of 267) reviews
 
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