Sarah Profile - Allrecipes.com (18814007)

cook's profile

Sarah


Sarah
 
Home Town: Phoenix, Arizona, USA
Living In: Flagstaff, Arizona, USA
Member Since: Jul. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Kids, Gourmet
Hobbies: Hiking/Camping, Camping, Boating, Reading Books, Music, Wine Tasting
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Chicken Breasts with Plum Salsa
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About this Cook
I'm 23 and have two children. My obsession with cooking started when I realized that I am responsible for fostering healthy attitudes for my children about food. I started by recreating recipes for my son that didn't have sugar or preservatives. Now I just like to make things from scratch to eliminate the additives and to get back to the wholesome, original flavor and quality of foods before preservatives and over-processing.
Recipe Reviews 19 reviews
Eggplant Pizzas
Delicious! Like Filaree, I skipped the frying. I just dipped them in egg, sprinkled salt and garlic seasoning, baked them for 20 minutes at 450, topped them with tomato sauce, parmesean, and mozzarella, and then baked them for another 6 minutes. Plenty crispy. I feel like frying them would have been gross! Next time I might try to dip them in almond flour instead of wheat flour (I try to avoid wheat whenever possible).

9 users found this review helpful
Reviewed On: Feb. 8, 2013
Absolutely The Best Shrimp Scampi
This recipe had a lot of flavor, but it was almost too rich and intense! I was expecting something a little saucier, too. I think it would be great with a light tomato sauce, but alone it seems to be missing something. I might experiment with this recipe again because the technique was fun!

6 users found this review helpful
Reviewed On: Mar. 20, 2007
Carrot and Ginger Soup
I agree with bananafish below -- this was a delicious soup with delicate yet vibrant flavors! I added a small amount of chopped fresh sage to this soup and it was a nice, compatible addition. Also, I crushed the soup with a potato masher rather than blending it in a processor, and I think this chunky soft texture was perfect. Delicious!

15 users found this review helpful
Reviewed On: Sep. 28, 2006
 
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