Savarrah Recipe Reviews (Pg. 1) - Allrecipes.com (18911444)

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Chris' Bay Area Burger

Reviewed: Jan. 7, 2010
I loved this blend! I was kind of weirded out by the lack of eggs but it worked out really well. I really liked the garlic in this recipe. I just put the patties on a wheat bun and added provolone and sautéed mushrooms and onions and a bit of mayonnaise and it was perfect.
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French Toast II

Reviewed: Oct. 7, 2009
I really liked this recipe. I did add additional things to the recipe such as vanilla and allspice which gave the French toast more of a pumpkin pancake flavor to it. Since I had to use soy milk for the recipe, I didn't use all 4 eggs and it still came out great. I also didn't let it get sopping wet with the mixture but that is mainly for preference as I don't like eggy French toast. Thank you so much!
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Egg and Cheese Puffs

Reviewed: Apr. 14, 2009
Loved it! I had to use bell peppers as my boyfriend doesn't like spicy stuff too much. I also used sage seasoned sausage which would've gone really well with the onions I discovered after I was done. Um, I'm going to cut the butter down the next time. I didn't bake it in muffin form. I cooked it in a glass casserole dish for about 60 minutes the night before and so far it has turned out really well in the mornings. Will add mushrooms and onions the next go around and maybe play with different types of cheeses too.
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Brown Sugar Meatloaf

Reviewed: Apr. 12, 2009
I loved the recipe. I put the glaze on the top instead of the bottom. I also added carrots and bell peppers (about 1/4 a cup of each) to add more flavor and textures. I really do think the ginger is what adds the specialness in this recipe. Oh, I also used Ritz crackers as that was all we had in the house and it held everything very well. Thank you!
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Garlic Mashed Red Potatoes

Reviewed: Apr. 6, 2009
It wasn't as garlicky as I was hoping. I think next time I will mince part of it and leave a clove or two intact while boiling. I also added extra cheese and next time I will add more salt as the flavors were very mild in this. Otherwise, very good.
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Mama's Italian Wedding Soup

Reviewed: Apr. 6, 2009
This was an awesome recipe! I followed it the best I could, but I didn't have enough stock. I didn't know the quarts to 0z conversion when I was in the store, so I added 1 cup of water to it and then added onions and garlic to the stock while it was boiling. Followed the recipe, got mini shells and boiled it in the stock also. Everything came out excellent. The boyfriend made the meatballs and thankfully, the meatballs brought the flavor to the soup. I was amazed.
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Good Old Fashioned Pancakes

Reviewed: Feb. 22, 2009
This was really good. I followed someone's advice and added some vanilla that another viewer suggested. And in the middle of cooking it, I got bored and added some ginger, cinnamon, and allspice to the left over batter and cooked it up--pretty good non pumpkin spice pancake.
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Linda's Lasagna

Reviewed: Feb. 22, 2009
This was a really good recipe. I added a couple of things to it though--I added some bell peppers and mushrooms to the sauce. It really added to the flavor and added more textures. I may add some carrots next time as I remember my mom doing it in her lasagna. I also may double the cottage cheese portion too as I ran out of it at the top of the layer. Oh I also added a bit of sour cream too which rounded everything out.
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Sloppy Joes II

Reviewed: Jan. 13, 2009
I really liked the recipe. I didn't follow it to standard though, I used 1/2 cup ketchup and 1/4 cup of bbq sauce. We liked it a lot!
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Baked Potato Soup III

Reviewed: Nov. 11, 2008
This recipe was awesome! I had to make one minor tweak to it and that was using 2 cups of chicken stock and 4 cups of milk, mainly cause of not enough milk. I have to say, I think the chicken stock rounded the base of the soup out. I wasn't expecting the soup to take on the lard quality that it did, but it was good all the same. I merely added a splash of milk or stock and it came out fine. I presented it with some sprinkles of cheese, dollop of sour cream and sprinkle of green onion. Boyfriend rates it "F'in good, keep the recipe."
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Flourless Peanut Butter Cookies

Reviewed: Nov. 7, 2008
I will admit that I was kind of skeptical about this recipe and it was that skepticism that led me to make it (that and I really didn't want to shop for stuff.) It came really good! Kind of like a reeses's cup in taste. I did the 1/4c b sugar, 1/2 c sugar, added a dash of vanilla and 1/2 tsp baking soda. I had to leave mine in longer than the 8 minutes that was suggested. I think it would be great to add white chocolate chips or carob chunks and maybe some nuts too. All in all I'll be making this again.
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Pumpkin Pancakes

Reviewed: Nov. 7, 2008
This was an awesome recipe! It was a lot thicker than I had anticipated, but it still came out great. I also ended up adding a little bit more milk to thin it out some more and everything was fine. :D I'll be making this again that's for sure.
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Cinnamon Pancakes in a Jar

Reviewed: Oct. 26, 2008
This recipe is awesome. I would like to state that I'm not doing the gift jar idea but merely as a premix for myself. I went with 5 tsp of cinnamon as others have suggested as well as 1 1/4 flour and 1 and 1/4 cup of milk (as I felt the batter was still too thick for my tastes.) All in all, it came out great! I have it ready for another day. I am quite happy with this recipe and will make it again.
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Crispy Potato Wedges

Reviewed: Oct. 9, 2008
I modified this recipe to suit my taste buds. I used red potatoes instead of the baking potatoes. I used 1/2 teaspoon of salt and pepper and on the second batch I was little heavy handed with it. 3 tablespoons of oil. I used 1 teaspoon of garlic powder *heaping* and baked at 425 for 35 minutes. Came out great! It kind of stuck a little bit to the pan, but the boyfriend and I both loved it a lot. Thanks for recipe!
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Oven Potato Wedges

Reviewed: Oct. 8, 2008
I'm giving this a 3 star cause I didn't completely follow the recipe. I didn't have onions or oregano. But I did use what I had and followed the measurements of the oil, the salt, the garlic and added pepper. My second batch, I used extra garlic and salt and pepper cause I wanted it to pop more. All in all, it was really good.
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Surprise Burgers

Reviewed: Jan. 9, 2008
Well, this is a pretty kick butt burger. Having the pineapple in it really adds moisture to the patty that can be lost if you have the tendency of overcooking. Like most, my mom and I used crushed pineapples after we used the rings. I prefer the crushed just cause the rings have the tendency of having a tougher outer part due to the cooking? We have used the sauce but I found it to be exceptionally sweet (and this is coming from a person with a sweet tooth). My mom was even creative enough to make a gravy and put pineapples in that, which was surprisingly good and very different. Give it a shot--could be an interesting alternative to those who might find the initial sauce too rich.
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Hong Kong Style Egg Tarts

Reviewed: Jan. 27, 2007
Well, this is my first attempt in making a homemade dessert of sorts. As always, I misread the recipe and put a whole can of evaporated milk. I also wasn't sure if I was supposed to melt the butter before I added it to the dough mixture or not, so I did part of it. I also had the Philsboury premade dough too. The homemade dough is kind of like the sandies shortbread cookie. It's good on it's own (had a bit left over) and youc an tell which dough is which by the taste of it. Somehow, the 12oz can of milk actually didn't make it the custard very sweet. In fact, none of it is very sweet. I'm not sure what I did, but I like it very much. I also lowered the temperature to 350F because I felt the inital temperature was too high. I had to settle for muffin tins and ended up making 30 tart things. All in all, I will be making this again and hopefully...I will read the directions right the first time around.
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Chicken Stew With Coconut Milk

Reviewed: Jan. 22, 2007
This has to be one of my favorite stews/soups that I have made. I cooked it on the stove and pretty much followed the recipe to the t and sometimes modified it. It's really awesome veggie style (I basically used No Chicken Broth for it and took out the chicken completely). Actually, I kind of prefer it without the chicken. I think green peas would be a nice addition to this stew. UPDATE: Well, I have made this stew/soup a ton of times over the two years since I have discovered it. Initially, it was soupy and now it has turned into more of a stew. I don't really follow the recipe as I so much follow my tongue. I've upped all the spices, but I have also added more liquids. I have added canned corn (with the liquid) and I have always used fresh tomatoes versus canned (error on my part, apparently can't read). The corn and fresh tomatoes really adds to the stew. I'm thinking of adding more tomatoes just for the color of it. At any rate, I found the best way to cook the chicken is in the broth--you cut the fat (of course you literally cut the fat off the chicken) as well as time. I don't cook it all the way, just enough that it is raw in the middle and at that point I chunk it in the pot and let it simmer until the potatoes cook all the way. Last time I added crushed red peppers for extra kick on top of the hot sauce (I did this mainly cause I was using a different hot sauce with a more of a vinegar base than the previous one with a carrot base.
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Pineapple Enchiladas

Reviewed: Jan. 22, 2007
Awesome dish! Even my mom loves it and she hates a good chunk of stuff that I attempt to cook. It's easy dish to prepare and finishes in a snap. I did learn, however, that crushed is the way to go. Chunky is not good at all. I mix my dish with both green and red enchilada sauce. One time we even added chicken, which was also very yummy.
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6 users found this review helpful

 
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