sarah Recipe Reviews (Pg. 4) - Allrecipes.com (18709779)

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Giant Chocolate Chip Cookie

Reviewed: May 18, 2011
HOLY SUGAR!! Whoa, this cookie was sweet! I subbed one cup of the chocolate chips with M&Ms but I think I would have only done a 1/2 cup of each because it tasted like pure sugar! I also took the advice of so many other reviewers and decreased the flour by 1/4 cup but I think it should have been left in. I also increased the vanilla by 1 teaspoon. DEFINITELY use a baking sheet with sides because this cookie SPREADS A LOT!! Even after leaving about 2 inches around the outside of the dough. It was a fun cake alternative for a 5-year old's birthday. :)
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6 users found this review helpful

Broccoli and Rice Stir Fry

Reviewed: May 2, 2011
Didn't add the salt - the soy sauce added enough. I only added a few dashes of pepper and it was too much. :(
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6 users found this review helpful

Pancakes I

Reviewed: Apr. 25, 2011
YUM. My boyfriend made these and they were PERFECT! So light and fluffy! They were delicious even without syrup!
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6 users found this review helpful

Sarah's Guacamole

Reviewed: Mar. 26, 2011
Add a little fresh minced garlic too! :)
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4 users found this review helpful

Guacamole

Reviewed: Mar. 23, 2011
I always add a little bit of sugar to my guacamole and I just use lime juice instead of squeezing a lime. YUM!
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9 users found this review helpful

Pat's Mushroom Saute

Reviewed: Jan. 17, 2011
Yum! The caramelized balsamic brings a little sweetness to the mushrooms. Next time I will reduce the butter to 1 tablespoon and only cooked for 15 minutes. Seemed like too much. Great served over a burger with swiss cheese!
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11 users found this review helpful

Hockey Pucks

Reviewed: Jan. 8, 2011
We always make these around Christmas time. We always use chocolate almond bark because the semi-sweet tastes too bitter/dark. So good!
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7 users found this review helpful

Grandma's Blueberry Pie

Reviewed: Jan. 8, 2011
I made my own crust and skipped the lattice top - just pierced some holes in the top crust with knife. We only had frozen blueberries so we increased the amount to 5 cups (measured when frozen). The blueberry mixture was VERY watery and I was afraid it wouldn't set so I added one extra tablespoon of tapioca and it set beautifully! The pie was very sweet and didn't have the nice tartness blueberry pies should have so next time I will decrease the amount of sugar. I brushed the top with an egg wash and sprinkled sanding sugar over the top crust. I also decreased the oven temperature by 15 degrees because it always seems to keep my crust from burning. Everybody loved it and I would definitely recommend this recipe! UPDATE: I decreased the sugar by 1/4 cup and it was still very sweet. Next time I will try 3/4 cup.
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13 users found this review helpful

Displaying results 61-80 (of 267) reviews
 
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