Sarah Recipe Reviews (Pg. 1) - Allrecipes.com (18814007)

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Sarah

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Eggplant Pizzas

Reviewed: Feb. 8, 2013
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).
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9 users found this review helpful

Absolutely The Best Shrimp Scampi

Reviewed: Mar. 20, 2007
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!
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6 users found this review helpful

Carrot and Ginger Soup

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

Chile Rellenos

Reviewed: Jul. 22, 2006
All the way through this recipe I was sure it would be a disaster. I am familiar with broiling chiles and peeling them, but they can be delicate and it is difficult to scoop out the seeds. The batter was messy, but despite seeming like they would fall apart, the chiles held up better than expected. Even after letting the chiles sit for awhile, causing them to be soft rather than crispy, the taste was still quite good! However, these make horrible leftovers as they get soggy and gooey. Overall, a good recipe, but I live in Arizona and I'll pay $8.95 at a resturant to avoid going through that again. Messy, time consuming, and complicated.
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4 users found this review helpful
Photo by Sarah

Chicken Breasts with Plum Salsa and Basmati Rice

Reviewed: Jul. 12, 2006
Wow, what a delicious recipe! A warning for those who don't like spicy foods -- this one is HOT! I am from Arizona and enjoy spcy foods but the salsa, even with only two habaneros, had a lot of heat to it. I pureed half of the salsa and cooked it, hoping to mellow that hotness from the peppers, and it worked a little, but everyone agreed that the fresh salsa was much better. The salsa by itself is a keeper but on the chicken it really pops! Try this recipe, and maybe use a less spicy pepper (although it might spoil the festive color!) and you'll be surprised at how tasty the two flavors are together!
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13 users found this review helpful

Best Ever Split Pea

Reviewed: May 27, 2006
Great recipe! Flavorful, cheap, and filling. I didn't have salt-free seasoning, so I used some cumin and oregano. Cumin tastes GREAT in this soup. I bet different seasonings would be good as well. Yum, this recipe is a keeper!
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0 users found this review helpful

Key Lime Pie I

Reviewed: Apr. 16, 2006
I'm not sure if this is how key lime is supposed to taste, but it really wasn't what I was looking for. The whipped egg whites gave it an airy, foamy texture. If you're into that kind of thing, it definitely is a good recipe. I was looking for something a bit more smooth and creamy. I wouldn't make this pie again.
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5 users found this review helpful

Old Fashioned Onion Rings

Reviewed: Oct. 24, 2005
Finally, the perfect recipe for breaded, deep-fried foods! I did alter the recipe a bit by adding 1.5 tsp seasoned salt to the flour instead of sprinkling it on afterwards (I didn't add any extra salt), and I used cracker crumbs instead of bread crumbs. I dipped the onion pieces into the batter, tapped them off, and coated them in crackers. I also used the breading for zucchini rounds and mahi mahi fish! Everything came out EXCELLENT! We even had left overs, which we kept in the fridge overnight, and then baked in the oven at 450 until they started to singe a bit, and they were almost just as good as when we made them fresh. This recipe ROCKS, thank you!
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4 users found this review helpful
Photo by Sarah

The Best Rolled Sugar Cookies

Reviewed: Dec. 8, 2004
these cookies rolled out great! i mixed the dough with slightly less flour than called for, so it wouldn't become over-floury when i rolled it out with flour. i mixed it only until blended, and put it in the fridge for a few hours. i then quickly rolled it out on a floured surface, to about 1/3 inch. these came out great! the taste is a little bland, and the frosting isn't stellar, but they look FANTASTIC, and what can you expect from flour and sugar?! great recipe, and very fun!
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1 user found this review helpful

Meatball Spaghetti Sauce

Reviewed: Dec. 5, 2004
these meatballs seemed too wet! i tried to gently cook them so they would stay together, and when that didn't work i placed them in a pan with marinara sauce. they just fell apart while simmering. definitely not what i'm looking for, i've made meatballs before and i've never had any problems.
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1 user found this review helpful

Best Peanut Sauce

Reviewed: Nov. 28, 2004
this recipe does not taste anything like the peanut dipping sauce at thai resturants. it might make a good marinade, but it tastes awful by itself. the soy sauce is overpowering!
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1 user found this review helpful

Best Toffee Ever - Super Easy

Reviewed: Oct. 9, 2004
hmmmm. . . i don't know about this recipe. for one, half of the butter separated from the sugar. i had to pour it off at the end! the toffee itself tastes slightly bitter or burnt, although that could be my fault, and with the chocolate it's not as noticable. the toffee has a strange texture that dissolves while chewing. maybe it would be helpful if the recipe was more specific about stirring? i wish toffee was this easy to make!
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2 users found this review helpful

Luau Chicken

Reviewed: Sep. 5, 2004
this recipe was incredibly bland. the sauce was okay, nothing bad about it, but it tasted like a very mild sweet teriyaki. i doubled the sauce because it didn't seem like enough, but it doubled while it was cooking, so if i ever made this again i would not double it. i put the chicken in a pan and layered bell peppers, carrots, onions and pineapple. not sure if i'd ever make this again, the sauce was just so plain! thanks anyway :)
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1 user found this review helpful

Golden Sweet Cornbread

Reviewed: Sep. 4, 2004
the only cornbread recipe you'll ever need.
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1 user found this review helpful

Urban Legend Chocolate Chip Cookies

Reviewed: Aug. 16, 2004
the first time i made these cookies, i reduced the sugar, and left out the grated chocolate and nuts. the cookies were poofy and dry, and just terrible, but i knew it was because of the changes i had made. so i made them again exactly like the recipe says, and they were great - only WAY too sweet. I'd like to experiment with the recipe to get it less sweet without compromising the moisture. i recommend that anyone trying to bake any type of cookies should read the tutorial on this website about how to get the right texture in a cookie. i'll keep trying!
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1 user found this review helpful

World's Greatest Chewy Chocolate Chip Cookies

Reviewed: Aug. 7, 2004
upon reading that these cookies were greasy, i decided to decrease the butter by 2 tbsp. i spooned the dough onto the cookie sheet and put the whole thing in the freezer for 15 minutes. the cookies still spread very thin and were still very greasy. the taste is alright, it almost seems a bit too rich because it has too mich butter (it also tastes too sweet for me). i think that they are supposed to spread thin, but the greasiness was way too much!
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1 user found this review helpful

Blackberry Pie I

Reviewed: Aug. 5, 2004
this pie came out ALMOST perfect! i have always hated pie crusts and i now know why - it's the shortening. butter makes all of the difference in the crust. the milk and sugar on top was a great technique that made the pie look fantastic. i personally wouldn't describe the bottom crust as "soggy" so much as "soft" and my family and i liked it! crispy on top and soft on the inside. i would like to experiment with adding tapioca flour instead of baking flour to the berries - the filling was a touch gummy even using less flour. but still the best pie i've ever had - you can't go wrong with this simple, natural, wholesome recipe - the way it should be!
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2 users found this review helpful

Cherry Pie III

Reviewed: Jul. 29, 2004
i was very disappointed with this pie. the crust tasted like shortning and flour (does shortening go stale?), and the filling was bland. i had to add extra cornstartch because it didn't thicken at all, and then it didn't fill the pie pan so i added cherries. i gave this recipe 3 stars just in case i was dissappointed because of the changes i made. i used bing cherries, added the extra cherries and cornstartch, and brushed butter on the top. it LOOKED excellent. :( sorry!
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2 users found this review helpful

Todd's Famous Blueberry Pancakes

Reviewed: Jul. 29, 2004
These pancakes are excellent - not too sweet, great texture, and very simple and basic recipe. i didn't even see the part to let the batter sit for one hour, and i'm glad - i probably would have passed this recipe by! i used boysenberries instead of blueberries, and topped them with crushed boysenberries, bananas and whipped cream -just perfect!
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1 user found this review helpful

 
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