sarah Recipe Reviews (Pg. 5) - Allrecipes.com (18709779)

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sarah

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Light Oat Bread

Reviewed: Jul. 31, 2009
I think it's my bread machine but this bread was really dense and crusty. I subbed one cup of the white flour with wheat. I added the salt to the liquid and used the "light" "basic dough" settings on the machine.
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Photo by sarah

Vanilla Wafer Crust

Reviewed: Jul. 29, 2009
Nice start to a good recipe. I used 40 cookies, 1/4 cup melted butter, and 1 1/2 tablespoons sugar. Combined everything in a food processor and pressed into a pie plate. Baked the crust at 350F for 9 minutes, let it cool stlightly and then filled it with my pie filling and baked the pie (I made Key Lime). Perfect!
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172 users found this review helpful

Whipped Cream Filling

Reviewed: Jul. 16, 2009
I haven't tried this yet but when I do, I will use agar-agar instead of the gelatin to make it vegetarian.
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Key Lime Pie VII

Reviewed: Jul. 14, 2009
So easy! I used 2 (14 oz) cans of sweetened condensed milk, 3/4 cup regular lime juice, and baked it for 13 minutes. I never did see any bubbles form on the surface. Topped it with homemade whipped cream. It had the consistency of a creme brulee (minus the crusty top). YUM! Next time I'll try the lower fat/calorie ingredient options. p.s. I wish I understood the science behind this recipe. It's just so amazing to me that it bakes up nice and firm with only liquid ingredients and no eggs. I've also made this into mini pies with the pre-made mini pie shells (fills 14 shells). I made the graham cracker crust by pulsing 12 graham cracker (sheets), 5 Tbls melted butter, 1/4 cup sugar, and 1/8 tsp salt into a fine sand. 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!! UPDATE: the grocery store was out of regular graham crackers so I bought a box of already crushed crackers. I used 1 1/2 cups, 1/4 cup sugar, 1/8 tsp salt and 7 tablespoons butter.
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Photo by sarah

Aunt Blanche's Blueberry Muffins

Reviewed: Jul. 11, 2009
This made 6 very large muffins. I baked them in deli paper for 38 minutes. I do not suggest replacing 1/2 the white flour with whole wheat flour...the taste isn't right.
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3 users found this review helpful
Photo by sarah

Jay's Signature Pizza Crust

Reviewed: Jun. 11, 2009
Best pizza dough recipe I've tried yet. I added some seasonings: 1 tsp. garlic powder, 1/2 tsp. onion powder, 1/2 tsp. Italian seasoning. I also increased the brown sugar to 1 tsp. I "knead" the dough for 10 minutes using my KitchenAide with the dough hook. I sprinkle cornmeal over the pizza pan before I press the dough into it. I also rubbed the outer crust with olive oil prior to putting the toppings on.
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Photo by sarah

Naan

Reviewed: Jun. 10, 2009
I added 2 teaspoons sugar to the water and yeast. I like mine really garlicky, so I added 1 tablespoon of fresh mined garlic. I didn't have bread flour so I used all-purpose flour and added 1/2 teaspoon of baking powder. I found 4 cups of flour was plenty. I also found the dough to be a little bland so I added 1 tablespoon of salt instead of the 2 teaspoons it called for. I made my dough balls about the size of 1 1/2 golf balls. I also discovered that I needed to roll them with a rolling pin to the thickness of a thick tortilla. They puffed up nicely with little brown spots and bubbles. I found that the longer the rolled out dough sits before grilling, the more bubbles puff up.
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Exquisite Pizza Sauce

Reviewed: Jun. 9, 2009
This is good but needs some tweaking. I decreased the Parmesan to 1 tablespoon, decreased the honey to 3/4 teaspoon, and decreased the cayenne pepper to 1/16 teaspoon. I replaced the anchovy paste with 1/4 teaspoon of salt because I'm a vegetarian. I really like spicy food but even with the decreased cayenne pepper, this would probably be too spicy for kids and others who can't handle the heat.
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Two Tier Strawberry Pie

Reviewed: May 11, 2009
Mmmmm...very good! I like that this pie doesn't use gelatin (as I'm a vegetarian). I used 8 oz. cream cheese but found that was too much. I'd go with 5 oz. Also, the whipped cream didn't really "fold into" the cream cheese. Next time, I'm not going to whip the cream cheese - just cream it with 1/2 and 1/2. I'm not a huge almond extract fan, so next time I'll cut it to 1/4 teaspoon. I'll also decrease the lemon juice to 1 tablespoon - I thought it made the strawberries too lemony.
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Good Old Fashioned Pancakes

Reviewed: May 10, 2009
These were perfect! They puffed up a lot and cooked through. I mixed up the dry ingredients and put them in a bag and brought them camping. Just wrote the measurements of the wet ingredients on the bag and mixed it up in a bowl. Worked out great!! Everybody LOVED them.
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Polish Style Lasagna

Reviewed: Apr. 30, 2009
This was ok. It's a lot of work for what tastes like a "twice baked potato" type casserole. I used mashed (skins on) baby new potatoes instead of the instant potatoes. I sauteed the onions in butter with garlic. I also added 1 cup sour cream, milk, salt, and pepper to the potatoes. I layered in some sharp cheddar cheese as well. It did taste similar to peirogies.
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Garden Veggie Pizza Squares

Reviewed: Apr. 30, 2009
I love cold veggie pizza! I tried using low-fat crescent rolls...no good! They don't have the great flaky quality - just dense and rubbery. I'll stick with the regular ones next time. I used a packet of Hidden Valley Ranch and thought it came out too salty. I mixed in 1 cup of sour cream with the Ranch powder and cream cheese. Even after letting the mixture sit overnight, it was still too salty. I actually got complaints from a few people that it was too salty. Next time I'll decrease the amount of Ranch seasoning. [UPDATE: I re-read the recipe and see that it says to add 1/2 the packet of seasoning to the mix, not the entire packet - missed that!!] I topped my pizzas with cauliflower, broccoli, shredded carrots, cucumber, cherry tomatoes, green onions, red bell peppers, and sliced black olives. I also sprinkled shredded cheddar cheese over the top...don't use too much cheese though.
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Orange Cake

Reviewed: Apr. 30, 2009
This cake was ok. I used French vanilla cake mix, vanilla pudding, and orange extract (instead of lemon). It still has the taste and density of a box cake though.
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Pumpkin Pie Spice II

Reviewed: Apr. 7, 2009
Awesome.
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Egg Salad Sandwiches

Reviewed: Apr. 2, 2009
Ok, I love egg salad. I love dill. I love salt. Why don't I love this? Because it has way too much dill and salt. I really don't know about the mustard powder either. Next time, I'm going to use prepared mustard, pickle relish instead of dill and cut wayyyyy down on the salt. I'll probably add a little paprika as well. :(
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30-Minute Minestrone

Reviewed: Apr. 1, 2009
I wanted a good low fat, low carb, flavor-packed soup. I upped the vegetables by adding more celery, 1 large zucchini, frozen green beans and peas, ½ can of corn, and ½ head of cabbage. I didn’t use any water, just vegetarian chicken-flavored broth. I omitted the spinach because I didn’t know how it would taste as leftovers. I also omitted the pasta to cut down on calories/carbs. I used Italian spiced diced tomatoes and one small can of Italian spiced tomato sauce. This recipe was “souper” (sorry, I had to) easy and nutritious.
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Fried Rice Restaurant Style

Reviewed: Mar. 30, 2009
I chopped half a small onion and sauteed it along with the raw carrots in vegetable oil until tender. I added 1 teaspoon fresh minced garlic, 1 teaspoon fresh ginger, and the frozen peas and sauteed everything for another two minutes. I added 1/3 cup soy sauce and 2 tablespoons sesame oil. I replaced the rice with 2 cups grated raw cauliflower and added it at the end with 1 cup fresh bean sprouts, stir frying everything for about 2 minutes. Replacing the rice with raw cauliflower makes this a low carb/low calorie food.
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Cheesy Vegetable Soup I

Reviewed: Mar. 29, 2009
I needed a fast, kid-friendly meal for a hungry crowd. I didn't use onions because some guests hate onions. So I created a roux by melting 1/2 cup butter and adding 1 cup flour and cooked over medium heat until bubbly. I added 6 cups vegetarian "chicken" broth and a large bag of frozen mixed vegetables. I added 2 cups cubed Velveeta and cooked until it melted. I added about 1 1/2 teaspoons onion powder. Meanwhile, I cooked a package of spiral pasta, drained, and added it to the soup. I added 4 cups of milk and heated through. It came out more like macaroni and cheese with vegetables. It fed 6 adults and 2 toddlers when served with garlic bread and crackers.
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Salt and Garlic Bagel Chips

Reviewed: Mar. 29, 2009
These were pretty good. The topping was too thick to apply with a pastry brush, so I just spread it on with a knife. The flavor of the topping was a little too intense for me and I love SALT and GARLIC.
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Chocolate Brittle Surprise

Reviewed: Mar. 27, 2009
I wasn't the least bit impressed by these. I have a huge sweet tooth but for good, quality desserts. The topping on these was good but the cracker was wrong. It tasted like a cheap immitation of what was supposed to be a homemade crunchy bottom layer. It tasted like...a Saltine cracker. They were also VERY greasy, which made them all the more unimpressive. I can't believe I'm the first person to give these a negative review. I did microwave the butter/sugar mixture for an additional 2 minutes to get past the point of separation. I only baked them for 14 minutes. They were done perfectly but still didn't taste great.
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Displaying results 81-100 (of 202) reviews
 
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