sarah Recipe Reviews (Pg. 1) - Allrecipes.com (18709779)

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Silky and Creamy Wild Rice Soup

Reviewed: Feb. 18, 2004
This was really good. I modified it a little...used 1/2 cup of wild rice, 3.5 cups of vegetable broth (you absolutely need more than 1 cup of liquid or your rice will burn), 1/2 cup chopped mushrooms, 1 cup chopped carrots, 1 Tbs. garlic, 1/8 teaspoon ground thyme, and 1/4 teaspoon black pepper. I didn't add the 1/2 teaspoon of salt to the cooking rice because there was enough sodium in the broth. Instead of sauteing the vegetables in butter, I cooked them over low-med heat in a COVERED saucepan with a couple tablespoons of vegetable oil until tender. PERFECT.
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14 users found this review helpful

Spinach Brownies

Reviewed: Apr. 14, 2004
Very good flavor-WAY TOO MUCH BUTTER. I added a tablespoon of minced garlic and sauteed the onions. Next time I think that I'll omit the butter completely-enough oil comes from the cheese.
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28 users found this review helpful
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Oatmeal Peanut Butter Cookies III

Reviewed: Apr. 29, 2008
These were great. However, I modified them the second time I made them. They were a bit too greasy and crumbly and the filling was too thin and I so next time I will make these ingredient and measurement modifications: 4 tablespoons margarine, softened; 1 cup packed light brown sugar; ½ teaspoon baking soda; ½ teaspoon salt; ¾ cup peanut butter; ¼ milk; 1 egg; 1 teaspoon vanilla extract; 3 cups quick cooking oats (whir regular rolled oats in food processor if you don’t have quick cooking oats); ½ cup flour. 1 tablespoon butter, softened; 1 cup confectioners' sugar; 1/2 cup smooth peanut butter; and 2 ½ tablespoons milk. For a less crumbly, chewier cookie, I've replaced the butter with margarine and decreased the amount. I increased the brown sugar and omitted the white sugar. I also increased the amount of oats and omitted the baking powder. I used a melon baller to scoop batter onto baking sheet to create the perfect size cookie. :)
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176 users found this review helpful
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Downeast Maine Pumpkin Bread

Reviewed: May 2, 2008
THE BEST!! EVERYBODY always raves about this bread!!
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2 users found this review helpful
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Fried Mozzarella Cheese Sticks

Reviewed: Jul. 7, 2008
I didn't use cornstarch. I just added salt and pepper to flour and a little water to the beaten egg. I kept a "dry hand" and a "wet hand". I cut string cheese in half and 1) rolled it in the flour (with the dry hand); 2) dipped it in the egg (with the wet hand); 3) shook it in the bread crumbs; and 4) fried them until golden. Cheese did leak out of a few. Will try double coating them next time. YUM!
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4 users found this review helpful
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Waffles I

Reviewed: Jul. 13, 2008
Good, but a little too dense for my taste. I like them crispy, light, and airy.
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2 users found this review helpful
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Cake Balls

Reviewed: Jul. 13, 2008
Ok, floridagirly68, these REALLY did take 7 hours!! They are easy, but VERY time consuming. Look beautiful and taste great, but don't make if you don't have A LOT of extra time! Tips: I removed the hot cake from the pan and put it in my KitchenAide mixer bowl with the frosting and mixed it until well blended. I scooped the balls with cookie scoop and shaped them with my hands. I froze the balls overnight. I don't think they would hold up when coating if they aren't frozen. When I melted the coating, it kept separating when I dipped the balls and looked really gross as it dripped off the balls. I suggest dropping the balls (one at a time) in the melted coating, rolling it around with a spoon, poking it with a toothpick, lifting it from the pan, and letting the excess drip off. Cover the hole left from the toothpick with extra melted coating. I squeezed an opposite color melted coating from a ziplock baggy (with a hole cut in it) to top them off.
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13 users found this review helpful

Seasoned Couscous

Reviewed: Jul. 13, 2008
No flavor...at all. It was also very dry. I followed the recipe exactly. I ended up salvaging the couscous by adding a lot of salt, garlic powder, and onion powder. Does the packaged couscous mean that it's already flavored? I used the unflavored couscous from the bulk department of the grocery store. Was this wrong???
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7 users found this review helpful
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Green Curry Tofu

Reviewed: Jul. 16, 2008
I made many modifications. I used broth instead of water. I used wide lomein noodles instead of rice. I omitted the sesame oil. I added 1 teaspoon salt. I only used 1/2 tablespoon of curry paste (and it was still wayyyy hot). My coconut milk was 14 oz. I added 2 1/2 tablespoons brown sugar, 1/4 cup fresh chopped basil, 1 sliced zuchinni, 1 cup bean sprouts, and 1 cup snow peas. Directions: Bring broth, coconut milk, sugar, salt to a boil. Reduce heat to low and simmer 15 minutes. Add vegetables and tofu and simmer another 10-15 minutes. Serve over noodles or rice.
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16 users found this review helpful
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Quick and Easy Alfredo Sauce

Reviewed: Jul. 25, 2008
I pulsed two cups of fresh basil with two teaspoons of fresh minced garlic in the food processor and then added it to the simmering sauce. YUM!
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11 users found this review helpful
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Peanut Butter Cup Cookies

Reviewed: Jul. 27, 2008
I used my smallest cookie scoop and gently pressed them into a silicone mini muffin pan. I froze the candies before I placed them on the cookies. I pushed the candies into the cookies immediately after removing them from the oven. YUM! NOTE: Do not wait for these to brown very much on the top because they brown a lot on the bottoms! Don't overcook!!
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5 users found this review helpful
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Strawberry Freezer Jam

Reviewed: Jul. 27, 2008
I used four cups of fresh raspberries and two cups of sugar. The result was very runny but tasted more like naturally sweet fruit than overly sweetened fruit.
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5 users found this review helpful
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Spanish Rice II

Reviewed: Jul. 27, 2008
I was looking for a recipe similar to the Spanish Rice my dad used to make. This is very close. I had a garden full of tomatoes so I used 8 smallish tomatoes (with juice) and 1 red jalapeno (minced) and 3 green peppers. I decreased the salt to 1/2 teaspoon and added 1/2 teaspoon cumin and used broth instead of water. I also had to cook it about 10 minutes longer for the rice to be done (although I forgot to saute it with the onions). Yum! Thanks!
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2 users found this review helpful

Connie's Zucchini "Crab" Cakes

Reviewed: Aug. 3, 2008
I'm a vegetarian and I thought these would be good. I followed the suggestions of the other reviewers and doubled the Old Bay seasoning. BAD IDEA!!! These might...MIGHT...have been OK if I had kept with the original recipe.
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2 users found this review helpful
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Mom's Zucchini Bread

Reviewed: Aug. 4, 2008
I followed the suggestions of other users and used 1 cup white sugar and 1 cup brown sugar and increased the zucchini to 4 cups. I also substituted unsweetened applesauce for 1/2 of the oil. I baked the loaves for about 1 1/2 hours and the loaves were still soggy/slimey/wet in the middle. I think 4 cups of zucchini is TOO MUCH. If you are going to use more than the called for amount, you may consider draining the additional zucchini by placing it in a clean kitchen towel and ringing out the excess liquid. Although it looks like meatloaf, it is pretty good. Peel the zucchini if you don't want flecks of green in your bread!!
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2 users found this review helpful

Cream Puffs

Reviewed: Aug. 5, 2008
Sooooo good. Sooooo easy. Sooooo bad for you. I could eat a whole batch. :)
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2 users found this review helpful

Black Bean and Salsa Soup

Reviewed: Aug. 5, 2008
Soooo good and very, very easy. I like to stir in 1 cup of shredded cheddar cheese, 1/2 cup of sour cream, 1/2 can drained sweet corn (added after pureed), garlic powder, onion powder, cayenne pepper, and a little salt to the simmering soup for some added flavor and creaminess. I use an immersion blender to puree the soup. Even my carnivore boyfriend who thinks that soup should NOT be considered a maincourse LOVED it!! YUM!!!
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3 users found this review helpful
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Mini Southwestern Corn Pup Muffins with Fiesta Dipping Sauce

Reviewed: Aug. 6, 2008
I truly have a special place in my heart for corndogs. These little guys are FANTASTIC!! I used 3 veggie hotdogs for 24 mini muffins. I cut each hotdog into 8 equal pieces. Using a small cookie scoop, I put a full scoop into each well of my silicone mini muffin pan, placed a hotdog chunk into each one, and topped them off with about 1 teaspoon of batter. I added 2 teaspoons of sugar to the dipping sauce, decreased the taco seasoning to 1 tablespoon, and added 1 tablespoon of milk to make it taste like Taco Bell's Santa Fe sauce (the sauce they so cruelly discontinued!). SO GOOD!!!
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8 users found this review helpful

Caramel Shortbread Squares

Reviewed: Aug. 7, 2008
So good, so easy, so beautiful. I received many compliments on these! I used a 9x9 pyrex pan. Next time I will double the batch and use a 9x13 lined with foil. YUM!!
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4 users found this review helpful
Photo by sarah

Chocolate Zucchini Bread I

Reviewed: Aug. 10, 2008
This is definitely more like a dense cake than a sweet bread. I used 1 cup white sugar and one cup brown sugar. I added an extra 1/2 cup of zucchini. I used 1/4 cup unsweetened cocoa powder instead of the chcolate bars. I used 1/2 cup vegetable oil and 1/2 cup unsweetened applesauce. I also used 1 cup chocolate chips and coated them in flour before I stirred them into the batter. Next time I'll use this recipe to make a layer cake instead of in loaf pans...BECAUSE THIS IS NOT BREAD...IT'S CAKE!! Very yummy though. :)
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2 users found this review helpful

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