Sarah Profile - Allrecipes.com (18949661)

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Sarah


Sarah
 
Home Town: San Diego, California, USA
Living In: Winchester, California, USA
Member Since: Mar. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Mediterranean, Healthy, Quick & Easy
Hobbies: Hiking/Camping, Camping, Boating, Reading Books, Music, Wine Tasting
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Newly Engaged!!!
Palancar (Cozumel) 2009
Me and my honey on the Oregon Coast
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Recipe Reviews 15 reviews
The Best Meatballs You'll Ever Have
I thought these were pretty good and as I become a better cook, I become pickier! I pretty much followed the recipe to a T... I added bell peppers (though they ended up crunchier than I would have wanted, probably because I baked instead of fried) and I didn't have any cajun seasoning so I looked up the ingredients and added everything but the cayenne pepper. My meatballs only had a hint of spice... the spice was perfect. I eyeballed everything else and I probably added less worcestershire sauce than what the recipe calls for and next time, I would probably add a little less and maybe a tad less mustard. But, the flavor wasn't offensive at all. I didn't have croutons, so I used breadcrumbs (don't know if that made a huge difference). I also needed to add an extra egg. And, I baked them @ 370 degrees for 15 minutes, but felt that they needed more time and I baked them for an additional 15 minutes. I didn't add the fat to the sauce and I simmered everything for 15 minutes. I will probably try the other recipe with the 3 meats next time, but I really didn't mind the taste of these. I think these would be better as cocktail meatballs, but definitely try this recipe if you like worcestershire sauce and spice! :)

1 user found this review helpful
Reviewed On: Sep. 19, 2010
Eggplant Parmesan II
This recipe was okay... I personally think it tastes better frying the eggplant in olive oil rather than baking it. It's unhealthier, but mine didn't get crispy like it does when you fry it and that affected the end result of the dish. It came out mushier than when it's fried first. It's not a terrible dish, but I just don't see how everyone thinks its so much better than the traditional way. I also tried breading my eggplant in a gallon-sized plastic bag and while it was cleaner and easier, I don't think it coated the eggplant as well as doing them individually on a plate. I'm going to stick to my good old-fashioned recipe, even though it's a little unhealthier. I might try Bobby Flay's version on the Food Network site, if I want to try a different version next time. The eggplant is fried, too! Nice attempt, though, at making a traditionally unhealthy dish healthier.

1 user found this review helpful
Reviewed On: Dec. 13, 2009
Awesome Slow Cooker Pot Roast
I followed sdgirl's instructions, but added some green beans, too. It was really delicious! But, I tried the gravy before I added the veggies and it was awesome! So, next time, I'll just make some mashed potatoes and green beans and/or carrots on the side. Sandra is right, the veggies kind of make the gravy turn out a bit bland... it is soooo much better without them. However, I really recommend using the 1 cup of beef broth and the 1/4 cup of red wine (I used Pinot Noir because that was what I drank with it) because it really did enhance the flavor a lot. Best pot roast I've ever tasted... thanks, Brenda and sdgirl! :)

3 users found this review helpful
Reviewed On: Dec. 1, 2009
 
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