Sarah Recipe Reviews (Pg. 1) - Allrecipes.com (18948646)

Winter Vegetable Hash

Reviewed: Jan. 2, 2013

Two tips. One, if you're using a whole acorn squash, take the time to peel it really well. Bits of peel are very fibrous. Two, you should barely stir this once the bulk of the ingredients are added. It will brown if you stir it infrequently, which adds great flavor. Otherwise, you may as well steam it. Cast iron is your friend for this recipe.

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Texas Sheet Cake V

Reviewed: Jan. 2, 2013

This recipe was very easy to make, but it was saccharine sweet. Much too sweet for my tastes. If you've ever said a dessert wasn't "sweet enough," this is the recipe for you. On a technical note, you may wish to use the Wilton bake-even strips on the side of the sheet pan. Since you're pouring icing over a hot cake, if you have a large dome in the middle, some will get less frosting than others.

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Aunt Norma's Rhubarb Muffins

Reviewed: Aug. 18, 2012

Excellent recipe! Needs about 2t. of cinnamon in the muffins themselves.

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Cheddar Bay Biscuits

Reviewed: May 28, 2012

Excellent recipe! I used 32 ounces of Bisquick and a pint of half & half instead of water. And because my garden is flush with chives, I threw in a good amount of those, too. I baked mine for 10 minutes, brushed with butter, then baked for another 4 min. Also, because I used salted butter to brush them, I skipped the extra salt. So good!!

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Beef Bulgogi

Reviewed: Feb. 18, 2012

Followed the recipe exactly and it was perfect! Beware that if you're cooking this in a pan as opposed to on a grill, the marinade burns easily. I tend to cook meat at a high temperature so it browns without overcooking. I do not add the marinade to the pan, it's just the small amount that's left on the beef, and it still left a terrible scorched mess on my pan. (Worth it, though, because it was delicious.) Served over rice with kimchi and pickled daikon & cucumbers.

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Black Bean and Rice Enchiladas

Reviewed: Mar. 6, 2010

I loved this! We used half the mixture to stuff enchiladas one night, and put the leftovers in the fridge for lunch throughout the week. Also threw in some canned jalapeno slices, for a little added heat. Great recipe!

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Potato Latkes I

Reviewed: Mar. 1, 2010

Cutting the eggs from 3 to 1 and replacing the flour with matzo ball mix, as other reviewers suggested, made all the difference in the world. Excellent results!

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Healthier Pie Crust

Reviewed: Aug. 25, 2009

This pie crust really has a fantastic texture. Instead of using just vegetable oil, we swapped half the oil for butter. It added a nice finish. Love it! Will definitely make it again.

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Slow Cooker Venison Roast

Reviewed: Apr. 4, 2008

This is a delicious way to cook a venison roast, but there has to be a way to make it more moist. I just can't figure it out. It's such a lean meat, it always feels dry to me. I don't blame that on the recipe so much as the animal. I can't wait to try this with a beef roast.

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Microwave Oven Peanut Brittle

Reviewed: Dec. 18, 2007

Unbelievable how easy this is! I trim 1 minute from each cycle, as I use roasted peanuts when making mine. Any longer and they burn. Also, if I want it a bit harder, I cut the baking soda back to 1/2 tsp. It's more difficult to spread, but I like the texture better.

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Angel Chicken Pasta

Reviewed: Nov. 5, 2007

Easy, great homestyle flavor. I couldn't find the golden mushroom soup, so I used a roasted garlic & mushroom variety. Loved it. A great weeknight dinner. Pretty affordable, too, which is a bonus.

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