Sarah Recipe Reviews (Pg. 1) - Allrecipes.com (18967472)

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Hash Brown and Egg Casserole

Reviewed: Jan. 1, 2013
Delicious! I doubled the recipe once I realized I was using too big of a baking dish. I used a pound of sausage and 6 strips of crispy bacon in pieces. I used one can of cream of potato soup as well as milk that I whisked into over a dozen eggs. I used hash brown squares that I prebaked for about 15 minutes.
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1 user found this review helpful

House Fried Rice

Reviewed: May 19, 2013
Fantastic and easy! Started with white rice that had been in the freezer. Sautéed onion and garlic, added raw shrimp, then precooked chicken and 2 precooked sliced sausage links (quartered), then green pepper and frozen peas, added some butter b/c 3 tbs of sesame oil was soaked up...add rice, soy sauce, toasted sesame seed, 1/2 can each of mushrooms, water chestnuts, bean sprouts
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9 users found this review helpful

Meatball Nirvana

Reviewed: Apr. 16, 2013
Fantastic and easy! Used meatloaf mix instead of lean ground beef. Should have read the reviews and doubled the recipe to freeze
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0 users found this review helpful

Roasted Brussels Sprouts

Reviewed: Apr. 13, 2013
Delicious and easy! Used a 12 oz frozen bag of sprouts and used 2 1/2 teaspoons lemon grapeseed oil instead of olive oil and added 2 cloves minced garlic to the top of the sprouts before baking. Only took 30 min with frozen sprouts
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Cornish Game Hens with Garlic and Rosemary

Reviewed: Sep. 8, 2012
Excellent recipe! I made 2 hens that I placed on a rack in my roasting pan. I used garlic flavored grapeseed oil (higher burn point then olive oil) and stuffed a few pieces of chopped garlic under the skin of each hen. I did not use rosemary because I don't like it...I stuff the cavities with lemon, minced garlic and onion. I doubled the broth and wine (Pinot Grigio) and added broth to bottom of pan. The only error is I did not use low sodium broth so the gravy was a little salty to me but still a great dish!
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2 users found this review helpful

Refried Beans Without the Refry

Reviewed: Jul. 18, 2012
Excellent!!! I did follow other reviews and used chicken broth instead of water. As a preference I used a whole chopped seeded jalapeno, diced the onion and added more garlic. Skipped salt since I was using chicken broth. Only thing I wish I had done was after mashing, save the remaining left over broth because beans sometimes dry out in the fridge....I just reheated with any chicken broth I had.
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1 user found this review helpful

Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo

Reviewed: Jul. 18, 2012
Delicious but spicy!!! I had blue fish that I had just caught, marinated for longer than 4 hours in lime juice (probably a little too long). First time I made them I followed all the directions. Second time, I skipped adding layer of mayo to tortilla. I made the Refried beans without the Refry from this site and spread those on tortilla first, then chipotle slaw, fish, topped with fresh pico de gallo and dollop of sour cream...which is great for those trying to cut down the spice.
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Spicy Oven Fried Chicken

Reviewed: Jun. 16, 2012
These were fall off the bone good! I used wings and hot sauce instead of pepper sauce. Did not think they were spicy at all. Used a combination of panko and italian bread crumbs. Pan fried for probably less than a minute, placed on wire rack on cookie sheet and in oven for 25 min. Followed others and let them set for 30 min in fridge before putting in skillet..no sogginess at all! Made eggplant french fries to go along.
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1 user found this review helpful

Jalapeno Hummus

Reviewed: Apr. 29, 2012
Wonderful and sooo easy!!! I used a whole can of garbanzo beans (close to two cups), a little more than a teaspoon of each spice, 3 tablespoons lemon juice, 5 tablespoons tahini, eyeballed the jalapenos and juice (did not need to had red pepper at all) and I always add more garlic than any recipe calls for...most ingredients are always on hand so why bought the store bought?!
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1 user found this review helpful

Italian Butter

Reviewed: Apr. 26, 2012
This is even better if you roast a bulb of garlic (cut top off garlic, drizzle with olive oil and kosher salt, cover in aluminum foil 350 degrees for 45 min) and mix with the rest of ingredients. You can also do a combination of softened butter/olive oil mix to make excellent garlic bread
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1 user found this review helpful

Black-Eyed Pea Salad II

Reviewed: Jan. 30, 2011
Delicious, couldn't keep it away from my coworkers. Used a jar of sun dried tomatoes in olive oil and used the olive oil in the jar. Next time I would try to cut the sun dried tomatoes more.
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3 users found this review helpful

Garlic Spaghetti

Reviewed: Jan. 13, 2011
If you love garlic, this is a must do recipe. I used garlic infused grapeseed oil (wildtree) to saute garlic and chopped onion. Used herbs de provence instead of just oregano and parsley and skipped salt and pepper. For those who wanted additional flavor of butter, wildtree also has butter flavored grapeseed oil. Same health benefits (if not more) as olive oil, higher burn point. Update: took another reviewers suggestion and sauteed a can of anchovies in the olive oil they came in and added the garlic. Anchovies almost completely melt, add seasonings and toss with pasta and cheese
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4 users found this review helpful

Crustless Spinach Quiche

Reviewed: Jan. 11, 2011
Delicious! I took others advice and added 2 4 oz cans of drained mushrooms, a can of drained diced tomatoes. Used 2 packages of spinach and upped the eggs to 8. Next time I would separate into 2 pie pans. Took about 50 minutes to set.
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3 users found this review helpful

Blueberry Lemon Bread

Reviewed: May 19, 2013
Delicious and sooo easy! Great for breakfast with morning coffee or glass of milk
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1 user found this review helpful

French Baguettes

Reviewed: Sep. 6, 2010
This recipe is wonderful. I have now made it close to a dozen times, using the bread maker on the dough cycle. I prefer one large loaf with the ingredients as written. Placed a 9 x 13 pan 1/4 full with water as oven is preheating to 425 degrees and bake for 20 minutes. So easy and much cheaper than buying bread.
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3 users found this review helpful

Cornbread I

Reviewed: Dec. 5, 2010
Wonderful and easy recipe. Definitely double the recipe if you have a large cast iron skillet! Served with Boilermaker chili from this site.
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3 users found this review helpful

Prize Winning Baby Back Ribs

Reviewed: Jun. 5, 2010
These ribs made a mess on the grille from falling off the bone! Slow cooked in oven on 175 for 5.5 hours and then grilled them. Excellent!
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4 users found this review helpful

Cream of Spinach Soup

Reviewed: Sep. 6, 2010
Just finished making this for the third time and it is still delicious. Followed other suggestions and sauteed almost a chopped onion and 4 cloves of minced garlic with the butter. Then added the flour and whisked. Used 3 cups of chicken broth, 2 cups of 1% milk and 1 cup of heavy cream. Pureed half the batch of soup. Serve with French Baguettes from this site.
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5 users found this review helpful

White Bean and Artichoke Salad

Reviewed: May 6, 2009
I love this salad! I've made it multiple times and the recipe is easily suited to taste. I use 2 cans of cannelloni beans and one can of garbanzo beans, one chopped vidalia onion, both marinated and regular artichoke chopped, 1-2 cloves of minced fresh garlic and season to taste with the basil, mint and thyme (either fresh or dried)
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Veronica's Hot Spinach, Artichoke and Chile Dip

Reviewed: Sep. 12, 2010
I haven now made this half dozen times. Everyone loves it. You can make it as spicy or as mild as you want. I'm not sure the mayo is actually necessary and I have used 1 box cream cheese and 1 box of neufestel (sp?) cheese for a slightly less rich taste.
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2 users found this review helpful

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