sarah Recipe Reviews (Pg. 8) - Allrecipes.com (18709779)

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Cream Cheese Frosting II

Reviewed: Oct. 29, 2008
Yum! I added a bit more powdered sugar (5-6 cups total) to give it a thicker consistency for piping onto cupcakes.
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4 users found this review helpful
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Pumpkin Spice Cupcakes

Reviewed: Oct. 29, 2008
These were really good. They were definitely more like a pumkin bread/muffin than a cupcake. I used the "Cream Cheese Frostin II" recipe from this site to frost them (only because I've used it before and I love it).
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7 users found this review helpful
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Best Fried Green Tomatoes

Reviewed: Oct. 13, 2008
I sliced the tomatoes 1/4 inch thick. I decreased the flour to 1/2 cup and mixed it with the cornmeal and bread crumbs (I used Panko). I also added to the flour: 1/8 teaspoon cayenne, 1/4 teaspoon garlic powder, and 1/2 teaspoon onion powder. I dipped the tomato in the flour mixture, then the egg mixture, and then the flour mixture again. There was only enough flour mixture for ONE tomato (6 slices) and way too much egg mixture left over. Next time I will double the flour mixture and half the egg mixture. A bit on the salty side...and I am a salt LOVER. Next time I will decrease the salt to one teaspoon. Otherwise, very crispy and tasty! I dipped mine in blue cheese dressing...YUM!
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32 users found this review helpful

Quick and Easy Chicken Noodle Soup

Reviewed: Oct. 13, 2008
I made a lot of modifications and replaced the chicken with tofu. Very tasty!
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8 users found this review helpful
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German Chocolate Cake III

Reviewed: Oct. 10, 2008
This is the recipe off the German's Chocolate box (except this one uses cake flour + 1/2 cup more). Hmmmm...anyway. I tweaked and simplified this recipe a bit. For the batter, I used 1/4 cup cocoa instead of chocolate, added an extra 3 tablespoons of butter, and an extra 1/4 cup sugar. I used 2 cups regular flour and didn't separate the eggs - I just beat the mix after adding each egg. For the frosting, I subbed the 1 cup evaporated milk with 1 (14 oz.) can of sweetened condensed milk. I skipped the drizzled chocolate step. I didn't have 3 9-inch pans, so I used 2 8-inch springforms. I baked them for almost an hour! Good and moist!
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8 users found this review helpful

Addictive Sweet Potato Burritos

Reviewed: Oct. 8, 2008
Eh, these were ok. Pretty bland. I had such high hopes for these. :(
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4 users found this review helpful
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Peanut Butter Bars I

Reviewed: Oct. 5, 2008
I decreased the butter to 1 1/2 sticks, and used 14 graham crackers, and milk chocolate chips. I used softened butter instead of melted. You really need to pulverize the graham crackers to a fine powder to get the texture of this recipe right (a food processor works great). I used a 7x11 pan so they'd be thicker. Taste just like Reese's except the filling is a little coarser. Keep these babies in the refrigerator or you'll have a soft, gooey mess on your hands!
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208 users found this review helpful

Chinese Cabbage Salad I

Reviewed: Oct. 2, 2008
Waayyyyyyyy too sweet! I subbed rice vinegar for the cider vinegar and used peanut oil instead of vegetable oil. Minced garlic might have been good, along with a bit of sesame oil, and sesame seeds. If I make this again, I'm definitely cutting down on the sugar!
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5 users found this review helpful

Swimming Angels

Reviewed: Sep. 29, 2008
This is similar to dishes I've had called "Rama Thai", "Royal Thai", and "Phraram Long Song" (Meat in Peanut Sauce). I think this version is a little too thick and peanut buttery. I added an extra 1/2 cup of water. Next time I will only use 1/3 cup of peanut butter and add a 14 oz. can of coconut milk, and 1/8 cup water. I thought it needed a little more flavor, so I used 2 1/2 tbls. soy sauce, 2 1/2 tbls. rice vinegar, 1/4 tsp. powdered ginger, 1/4 tsp. cayenne pepper (to add some kick), and 1/8 tsp. sesame oil. I thought it was just a bit too sweet, so next time I'll only add 2 tbls. of sugar (esp. if I use coconut milk). I like my tofu crispy, so I drained and cut extra firm tofu into 2"x1" pieces, salted the cubes and deep fried them in 175F degree veg. oil for 3 minutes until golden. I wilted the spinach in a couple tsps. of oil in a skillet and drained it in a collander. I also added a 10 oz. can of mock duck. Top the dish with some chopped peanuts and it's perfect. YUM!!
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13 users found this review helpful
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Libby's® Pumpkin Roll with Cream Cheese Filling

Reviewed: Sep. 23, 2008
I have an 11.5x16.5 jelly roll pan. The first time I made this, I followed the directions and the cake came out very flat and rubbery. There wasn't enough filling and the filling was not fluffy and a little greasy. The second time I made it, I used the "servings" converter and upped it to 13 servings. I used these measurements for the batter ingredients and upped the spices to: 2 tsp. cinnamon, 1 tsp. cloves, 1/2 tsp. ginger, and 2 tsp. nutmeg. I also added 2 tsp. lemon juice. I poured the batter onto a silcone baking mat sprayed with cooking spray. I used the "Whipped Cream Cream Cheese Frosting" recipe from this site for the filling (didn't use all of it though). Make sure you roll your cake starting from a narrow end. I rolled mine wrong...I started on a long side! Oops! It is a very long cake! :)
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9 users found this review helpful

Sticky Monkey Brains

Reviewed: Sep. 22, 2008
The flavor from the biscuits was overwhelming. I was expecting gooey sticky bun/caramel roll taste. Not at all.
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2 users found this review helpful

Creme Brulee French Toast

Reviewed: Sep. 21, 2008
My entire family found this recipe wayyyyyy too sweet!!
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4 users found this review helpful
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Washington State Apple Pie

Reviewed: Sep. 21, 2008
This is good! I used 8 cups of granny smith apples. I also increased everything else slightly: used 5 tablespoons flour, 2 tablespoons lemon juice, an extra tablespoon of both sugars, an extra 1/2 teaspoon cinnamon, and measured the other spices according to the recipe except made them heaping spoonfuls. I cut the water to 1 1/2 tablespoons and DRAINED the extra juice from the apples after cooking them on the stovetop for 15-20 minutes. (I may add 2 tablespoons of cornstarch next time instead of draining the juice.) You want the apples to be tender after cooking them because they don't get much softer from baking them in the oven. I dotted the cooked apples with 1 tablespoon butter before putting top crust on. I used the French Pastry Pie Crust recipe from this site (used butter instead of shortening). Pre-bake the bottom crust for 10 minutes to avoid a soggy crust. I brushed the top of my pie with an egg wash (1 egg yolk + 1 tablespoon milk) to give it a nice golden shine.
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25 users found this review helpful
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French Pastry Pie Crust

Reviewed: Sep. 21, 2008
Beautiful crust! I don't recommend using butter for this recipe as it becomes a nightmare to roll out. Stick to the recipe, just add a little bit more salt or use butter flavored shortening as the crust is otherwise a little bland. I used a food processor and pulsed the dry ingredients, added the butter and pulsed until a sand consistency, added the liquids through the top. I like to brush my crust with an egg wash before baking to give it a nice shine.
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6 users found this review helpful

Chicken Makhani (Indian Butter Chicken)

Reviewed: Sep. 19, 2008
Yum! So good. I modified it according to the suggestions of other reviewers and substituted chick peas for the chicken (I'm a vegetarian). Great flavor!
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9 users found this review helpful

Homesteader Cornbread

Reviewed: Sep. 19, 2008
This is very good. However, it is very sweet and almost cakelike.
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2 users found this review helpful

J.P.'s Big Daddy Biscuits

Reviewed: Sep. 19, 2008
Mmmm...these are great! I served them with vegetarian biscuits and gravy!
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2 users found this review helpful
Photo by sarah

Best Peanut Butter Cookies Ever

Reviewed: Sep. 19, 2008
These are very peanut buttery! They melt in your mouth! They taste similar to the middle of a Reese's PB Cup...except firm and chewy. DO NOT overbake these! They get hard and crunchy and don't taste as good! Expect them to be EXTREMELY soft when you first remove them from the oven. Don't be fooled...they are done. This is how you know they will be chewey! Next time I will replace half of the white sugar with brown sugar to make them chewier. YUM!
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14 users found this review helpful

Kettle Corn

Reviewed: Sep. 18, 2008
I wouldn't go as far to say this was just as good as REAL kettle corn, but it was ok. Although, it was pretty oily.
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2 users found this review helpful

Kohlrabi with White Sauce

Reviewed: Sep. 18, 2008
Yuck. I LOVE kohlrabi but this sauce was terrible. I ended up washing the sauce off of my kohlrabi so it didn't go to waste.
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1 user found this review helpful

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