sarah Recipe Reviews (Pg. 1) - Allrecipes.com (19642052)

cook's profile

sarah

Reviews

Photos

Menus

 
View All Reviews Learn more

Old Fashioned Onion Rings

Reviewed: Dec. 29, 2012
Pretty foolproof recipe, but a little messy and the ratio of batter to onion to breadcrumbs was off. I needed at least twice as many breadcrumbs to get through an entire large onion, and there was leftover batter. With panko crumbs, these come out impeccably crunchy. I fried them in a skillet with about 1/2 inch of oil and flipped them once as I don't have a deep fryer - works great.
Was this review helpful? [ YES ]
0 users found this review helpful

Ladyfingers

Reviewed: Dec. 24, 2012
Needed these for a tiramisu, and they were very easy to whip up. 7/8 cup flour is 3/4 cup plus 2 tablespoons. I must confess that I overwhipped my egg whites a tad past the stiff-peak phase (was multi-tasking and checked them a moment too late), but the recipe still worked great. Be generous when you're piping them out; they will almost double in size but not quite. I'd like to use the cookie cutter trick next time for more uniformly-shaped cookies. Texturally these are nice and light, not rubbery. If you were to eat them alone (not in a tiramisu) they would be a little lacking in flavor; I'd suggest adding a bit of vanilla and a pinch of salt if that is the case.
Was this review helpful? [ YES ]
5 users found this review helpful

My Amish Friend's Caramel Corn

Reviewed: Dec. 18, 2012
This is absolutely incredible! Very easy to make as well. I prepare the popcorn on the stove -- 1 cup unpopped kernels for this recipe (which I think yields a bit more than the 7 quarts called for, but I like these proportions). As is, the recipe is fantastic! However, I've also made it with honey instead of corn syrup; I love the flavor and the texture is not adversely affected by the substitution. Like others suggest, I always cook for about 45 minutes at 200 degrees, stirring every 15 minutes. I find the peanuts taste a little burnt if I add them at the start, so I like to put them in midway. Warming up the popcorn in the oven just before adding the caramel helps a bit when stirring in the caramel the first time as well. Highly recommend!
Was this review helpful? [ YES ]
3 users found this review helpful

French Baguettes

Reviewed: Nov. 20, 2012
This is a solid recipe but far from outstanding. The dough is very sticky even after kneading. Maybe an additional 1/4 to 1/2 cup flour might help. In light of reviews which warned the baguettes weren't crispy, I adjusted the cooking method: preheat oven to 500 degrees, and put an old brownie pan at the very bottom. The moment you place your baguettes in the oven, pour a cup or so of water into the heated brownie pan and shut the oven. This generates steam, which helps make the crust nice and crispy. After 10 minutes, lower the heat to 375 (the posted temperature) and bake until done. Texturally the baguette was satisfying, but its flavor was unremarkable. I've learned my lesson, and in the future I will stick with recipes which call for a pre-ferment -- the extra time is worth it!
Was this review helpful? [ YES ]
0 users found this review helpful

Dessertlover's Classic Caramel Sauce

Reviewed: Oct. 17, 2012
So ridiculously easy and delicious. I made it twice and messed up pretty terribly the first time -- per others' suggestions, I used brown sugar and it was really grainy and separated. The second time around I used white sugar and didn't stir it at all; I just shook the sauce pan a bit as it boiled to keep the bottom from burning. It's true that once it starts to caramelize, it gets darker FAST, so make sure to have your cream measured and on-hand when it comes time. The finished product is incredibly smooth, thick and decadent. I made salted caramel hot chocolate with this and will always have some on hand to jazz up hot beverages.
Was this review helpful? [ YES ]
2 users found this review helpful

Bread and Celery Stuffing

Reviewed: Aug. 19, 2012
So good! I dried the bread by baking the slices at 350 until lightly golden, then cut it up. Used a full 2 cups chopped celery and 2 cups chopped onion. Used veggie broth to make vegetarian, and added in a handful of chopped fresh parsley.
Was this review helpful? [ YES ]
2 users found this review helpful

Lentil Soup

Reviewed: Aug. 13, 2012
This is good, but I recommend making with vegetable broth rather than water. With just water, it was very bland, even with the salt, so I added a few crushed veggie bouillon cubes afterwards and it was great.
Was this review helpful? [ YES ]
1 user found this review helpful

Breaded, Fried, Softly Spiced Tofu

Reviewed: Aug. 13, 2012
This is great. To be honest, soaking the tofu in broth doesn't impart much flavor. So now when I make this, I heavily season a saucepan of broth (garlic, onion, soy sauce, ginger, pepper, etc.) and boil slices of tofu in that for 30 minutes, then remove and press dry. I followed the rest of the recipe precisely and it was delicious. I am not sure how people could omit the nutritional yeast -- it gives so much flavor to the breading that corn starch absolutely lacks.
Was this review helpful? [ YES ]
1 user found this review helpful

Mom's Sushi Rice

Reviewed: Aug. 12, 2012
This is great and very easy. Took more than 4 washes to get the water clear, but it was certainly worth the extra time. The rice was perfectly cooked and not mushy at all. I reduced the sugar because I had seasoned rice vinegar. Made sushi with it and it was great! *UPDATE* Second time around, I used distilled white vinegar in a pinch and it worked fine!
Was this review helpful? [ YES ]
1 user found this review helpful

Black Bean and Couscous Salad

Reviewed: Jul. 31, 2012
Ridiculously good, and so simple! I used veggie broth and only used 1 can of black beans, but otherwise followed the directions precisely. It's totally vegan with the veggie broth, and everyone loved it! I sense this will become a staple side dish for me.
Was this review helpful? [ YES ]
2 users found this review helpful

Andrea's Pasta Fagioli

Reviewed: Jul. 26, 2012
This was a bit of a trainwreck. As written, I can imagine it would be pretty flavorless -- I used vegetable broth in place of water and it was still missing something. I even added extra onion, garlic, and some chopped carrots. Complaints about there not being enough water are totally accurate. The pasta, even when precooked, totally sponges up all the liquid.
Was this review helpful? [ YES ]
1 user found this review helpful

Vanilla Ice Cream V

Reviewed: Jul. 24, 2012
This recipe is great -- maybe a tad too sweet, but that's probably just my personal taste. I'll probably reduce sugar to 1 cup next time. I used all half-and-half rather than part heavy cream. Also, it's completely possible to make this without an ice cream maker! Put the mixture into tupperware and freeze. Every 30-minutes to an hour, pour it into a blender and blend until smooth. Depending on the size of your blender you may need to process in two or three batches, because this recipe is huge. After a few hours it will blend to the consistency of a very thick milkshake -- at that point, just let it freeze untouched for a few more hours, and you'll have ice cream! The more often you blended it, the creamier it will be. It's more time-consuming than using an ice cream machine, but it also makes the final product all the more rewarding! And it's so cheap to make compared to store-bought. I can't wait to make again with different add-ins -- bits of candy bars, caramel syrup, peppermint extract and chocolate chips!
Was this review helpful? [ YES ]
6 users found this review helpful

Hot and Sour Chinese Eggplant

Reviewed: Jul. 24, 2012
Eggplant is by far my favorite vegetable, and this is my favorite way to prepare it. You will definitely want to at least double the sauce recipe -- I triple it because I like extra sauce to mix into steamed white rice. In a pinch you can use Italian eggplants which have been salted and rinsed, but Chinese eggplant is really crucial if you want super buttery texture.
Was this review helpful? [ YES ]
2 users found this review helpful

Butternut Squash Risotto

Reviewed: Jul. 23, 2012
The liquid measurement was, indeed, totally off. I want to say I used no more than 3 - 3.5 cups in all. The flavor is good, especially after the addition of the parmesan. I used veggie broth in place of chicken, and added quite a bit of black pepper. Per another user's suggestion, I cut the squash in half, brushed with olive oil and roasted at 400 degrees, face down, for about an hour, then simply scooped out the squash. I pureed it with 1 cup of broth in a blender to get it super silky smooth. I would make this again!
Was this review helpful? [ YES ]
6 users found this review helpful

Pina Colada III

Reviewed: Jul. 23, 2012
I like this a lot. I did want more of a slushy texture so I used about twice as much ice as called for (just adding more and blending bit by bit till it reached my desired consistency). To help that I added about 1/2 tsp guar gum and 1/4 tsp xanthan gum -- I add a bit of these to all my blended ice beverages to make them incredibly thick and creamy. I can see making this with lite coconut milk if one wanted a lower-calorie option. As is, one can hardly even taste the rum, so add more if you're looking for something stronger.
Was this review helpful? [ YES ]
0 users found this review helpful

Sarah's Rice Pilaf

Reviewed: Jul. 19, 2012
Wow! This recipe is easy and has phenomenal flavor. I substituted in vegetable broth and added ground black pepper and it was a delicious side!
Was this review helpful? [ YES ]
1 user found this review helpful

Sweet and Sour Chicken III

Reviewed: Jul. 18, 2012
What I'm really rating here is the sweet and sour sauce recipe, which I think is spot-on, except that I always use fresh minced ginger rather than powdered. For us vegetarians, this is great over cubed, super-firm tofu or seitan.
Was this review helpful? [ YES ]
1 user found this review helpful

Mexican Bean Salad

Reviewed: Jul. 18, 2012
This is a recipe I've been making for years, and was surprised to find I hadn't reviewed it yet! It's very flexible in that you can really use any beans you have on hand -- I've used chickpeas, chili and white beans in the past. I like my red onion to be very finely minced. I add extra garlic and finely mince it as well. The dressing instructions are spot-on. This is best if you make it the night before and it has time to marinate. Excellent!
Was this review helpful? [ YES ]
1 user found this review helpful

Coconut Curry Tofu

Reviewed: Jul. 18, 2012
Wow, this is delicious! I used super-firm sprouted tofu, which I cubed and pan-fried beforehand to give it a crispy "skin." I set it aside and added it to the dish at the last minute to prevent it from getting soggy. Omitted the mushrooms (boyfriend doesn't like) in favor of extra tofu, and used fresh spinach instead of bok choy because the selection at the supermarket looked a little sad. I could only find regular coconut milk, but I think the extra creaminess was worth the calories! Served with steamed rice, this was great!
Was this review helpful? [ YES ]
1 user found this review helpful

Roasted Vegetable Orzo

Reviewed: Jul. 18, 2012
My boyfriend made this for me and it was absolutely delicious. The orzo was incredibly flavorful thanks to the broth, and the roasted veggies were perfectly cooked. // Made this a second time, using balsamic vinegar in place of the wine because it was what I had on hand. Still delicious! I love to save the broth and spoon some into my bowl so it's more of an orzo soup. Sooo good!
Was this review helpful? [ YES ]
1 user found this review helpful

Displaying results 1-20 (of 63) reviews
 
ADVERTISEMENT
Subscribe Today!

In Season

Back To School Already?
Back To School Already?

Hard to believe, but many kids will be back in school at the end of the month. Get ready.

Cauliflower Recipes
Cauliflower Recipes

You won't believe all the things you can do with cauliflower. It's a great low-carb option.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States