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

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Missy's Candied Walnut Gorgonzola Salad

Reviewed: Dec. 23, 2010
I found that it was better to add the walnuts when the sugar begins to melt to a syrup rather than right away - that way there was no crystallization and the walnuts didn't burn.
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Curry Pumpkin Soup

Reviewed: Nov. 3, 2010
I sauteed half a yellow onion and 1 tablespoon fresh minced garlic until almost caramelized and added it to the soup. I subbed coconut milk for the half and half and I also added an additional 2 tablespoons of sugar. I used my immersion blender to puree it until it was creamy and smooth. Very good with crusty bread!
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4 users found this review helpful
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Black Magic Cake

Reviewed: Oct. 30, 2010
This is a pretty good chocolate cake. It's moist and flavorful. Very similar to the "One Bowl Chocolate Cake III" on this site. I didn't have buttermilk so I soured regular milk by adding 1 tablespoon of white vinegar to the milk. I made this into a "candy barrel" cake for Halloween. I baked the cake in two 9-inch round pans for 35 minutes and cut off the tops to make them even. I put a very thin layer of frosting between the layers and then frosted the outside and top. I placed 22.5 (45 wafers) snack size Kit Kat bars around the outside and poured a 10.5 oz. bag of Reese's Pieces on top. I finished it off by tying a ribbon around the outside.
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28 users found this review helpful

Sarah's Salsa

Reviewed: Oct. 22, 2010
People always say, "This has really great flavor!" when they try our salsa. :). I may add xanthan gum to see if it thickens up a little.
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2 users found this review helpful

Sarah's Mushroom Stroganoff

Reviewed: Oct. 11, 2010
OMG. I love this stuff!! haha! I use the reduced fat sour cream but full fat mushroom soup. Three containers of mushrooms is accurate! They cook down a bit. Even my 5-year-old stepdaughter loves it! We like it with toast. :)
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1 user found this review helpful

Soft Sugar Cookies IV

Reviewed: Oct. 4, 2010
These were good with a few modifications. I like my sugar cookies a little flatter so I pressed them with a glass before baking (they don't spread or flatten at all on their own). I also used a small ice cream scoop to speed the rolling/balling process and keep them uniform size. I baked mine between 12 and 14 minutes and they were still extremely soft and barely any browning on the bottoms. I brought them to work and people said, "They taste just like the ones from the store!" I guess that's a good thing?
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Spicy Vegetarian Summer Sausage (Seitan)

Reviewed: Jul. 23, 2010
I love this stuff!! I eat it on crackers with cheese and in sandwiches with cheese, mayo and mustard. YUM!
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3 users found this review helpful

Zucchini Brownies

Reviewed: Jul. 23, 2010
These are super good. Very rich, very moist. I mixed all the ingredients in my KitchenAid fitted with the paddle attachment. At first the batter was really dry but after a few minutes of mixing, the zucchini released their liquid and the batter was very wet and spread easily in the pan. My I used a 7x11 pan and that resulted in a cake-like brownie. Next time I'll stick with the 9x13 for a thinner, chewier consistency. I might also cut the baking soda down to 1 teaspoon so it doesn't rise so much. Yum!!
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4 users found this review helpful

Displaying results 81-100 (of 267) reviews
 
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