sarah Recipe Reviews (Pg. 2) - Allrecipes.com (19642052)

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Hearty Vegetable Lasagna

Reviewed: Jul. 18, 2012
Very hearty and filling, and super easy. I know it would have been awesome as is, but as my boyfriend doesn't like mushrooms I substituted in chopped zucchini and fresh spinach for that bit. I used a little bit more bell pepper, onion, and garlic than called for to bulk it up. I omitted the dried basil in favor of using garlic & herb pasta sauce, and used reduced fat mozzarella. Very tasty! Everyone loved it.
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2 users found this review helpful

Sean's Falafel and Cucumber Sauce

Reviewed: Jul. 18, 2012
These are restaurant-quality falafels. I follow the recipe exactly, making my "pinch" of cayenne pepper and "dash" of black pepper very generous. The seasoning is spot-on. I use a pastry cutter to mash the chickpeas (it's faster than a fork). In one batch I took the time to remove the skins from the chickpeas, but I didn't notice any major textural difference so I just leave them on now. I once pressed the mix into burger-sized patties -- falafel burgers! Everyone loved them.
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0 users found this review helpful

Lentil Soup with Lemon

Reviewed: Jul. 16, 2012
Awesome recipe! Made exactly as written, except replaced chicken broth with veggie broth. It was a bit thin, so next time I might add 1/4 cup or so more lentils for a thicker final product. Incredibly flavorful and very easy & fast.
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2 users found this review helpful

Jay's Jerk Chicken

Reviewed: Jul. 9, 2012
This sauce is to die for! I left the seeds in the jalapeno pepper, and used extra-firm tofu in place of chicken (to make it vegetarian) and it was absolutely delicious. I marinated it overnight and it was spicy and flavorful -- better than the jerk tofu at our local Caribbean place. Served with Caribbean spinach soup (from this site)!
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1 user found this review helpful

Sweet and Sour Chicken I

Reviewed: Jul. 2, 2012
I made a few changes but the sauce recipe is really what I'm giving 5 stars; I followed it exactly. I added some chopped onions, minced garlic, and red bell pepper and stir fried them for a few minutes before added the sauce mixture. I also used cubed, pan-fried, extra firm tofu instead of chicken to make this vegetarian -- but as I said, the 5 stars is for what really matters, which is the delicious sweet & sour sauce.
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1 user found this review helpful

Fluffy Whole Wheat Biscuits

Reviewed: Jun. 7, 2012
Pretty good, but I feel like they're lacking a bit in flavor. Adding a bit of honey and butter is the way to go. I mixed all the dry ingredients, then threw into a food processor with frozen, cubed butter and pulsed until it resembled coarse meal. I drizzled the milk in while pulsing until just combined, then kneaded on a lightly floured board. They rose beautifully!
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Flax and Sunflower Seed Bread

Reviewed: Jun. 2, 2012
Great recipe! I used pumpkin seeds in place of sunflower seeds (because it was what I had on hand), and vegetable oil in place of butter. Made without a bread machine by proofing the yeast in warm water, mixing on high speed for ~3 minutes with a Kitchen-Aid paddle to develop the gluten, and then kneading with the dough hook for ~8 minutes on low speed. Made a tender, flavorful, hearty loaf.
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1 user found this review helpful

Focaccia Bread

Reviewed: Jun. 2, 2012
Awesome recipe! This makes a very easy-to-work-with dough. Sprinkled the yeast over warm water and the sugar and allowed to proof for 10 minutes before adding the rest of the ingredients and mixing to combine. Then, used a Kitchen-Aid with a dough hook attachment to knead for about 8 minutes, and followed the rest of the recipe. I added a generous amount of fresh rosemary, which I highly recommend. I would love to try it with red onions and tomatoes next time! Could totally imagine using this as a pizza crust as well.
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1 user found this review helpful

Funnel Cakes IV

Reviewed: May 13, 2012
Awesome recipe and super easy to whip up. I threw all the ingredients except for the flour into the bowl of a food processor and just pulsed until combined, then added the flour a bit at a time, pulsing in between to incorporate. 3 cups was perfect. The full amount in the recipe would be way too much. They fry to a beautiful golden brown in no time at all. A word of advice: make them right before you plan to eat them, because they do lose their crispiness if they sit out too long.
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2 users found this review helpful

Pesto Sauce

Reviewed: Mar. 11, 2012
This is a great recipe! It whips up so fast and there's really no way to mess it up. I added extra garlic, but I'm a garlic fiend.
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2 users found this review helpful

Lemon Icing

Reviewed: Mar. 11, 2012
This is great! Melt the butter and sift the confectioner's sugar for a smooth icing. I thinned it out with about a tablespoon of milk so I could apply it with a pastry brush to lemon-poppyseed scones. Absolutely delicious!
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2 users found this review helpful

Simple Scones

Reviewed: Mar. 11, 2012
This is a good basic scone recipe, but I've made others which I prefer. To me they were a little bland; a splash of vanilla or some icing on the finished product might help. Knead the dough for about a minute to get it to come together. I made one batch exactly as written (soaking the raisins in apple juice beforehand). I then used this as a base for another recipe, adding a tsp vanilla and the juice and zest from a medium-sized lemon, omitting the raisins, brushing on a lemon-vanilla icing, and sprinkling with poppy seeds. This has potential.
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1 user found this review helpful

Vegan Pancakes

Reviewed: Mar. 7, 2012
Good basic recipe, but I recommend using almond or soy milk in place of water, and adding about 1/2 tsp vanilla or cinnamon. You can also cook these as waffles and they crisp up really nicely.
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3 users found this review helpful

Cinnamon Swirl Bread

Reviewed: Mar. 1, 2012
This is one of my go-to dessert bread recipes. It's super easy to make and absolutely delicious; I always double or triple the recipe because it disappears so fast. I have to cook mine for closer to an hour for it to be set in the center. For a low-fat version, you can substitute applesauce for the vegetable oil, and for a richer, tastier version, substitute melted butter. Minus the cinnamon-sugar, the recipe is an excellent base batter for any type of quickbread: chocolate chip, flaked coconut, walnut, cranberries, chopped apples -- the sky's the limit!
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8 users found this review helpful

Masala Chai Brownies

Reviewed: Feb. 9, 2012
As is, the recipe is okay, but the chai flavor is very very subtle. The second time around, I made the following changes: upped the cocoa powder to 1/3 cup, the vanilla to a full teaspoon, added one egg for improved texture, used half white and half packed brown sugar, added 1/2 cup chocolate chips, and used "chai butter" instead of oil. To make that, I simply simmered butter with a teaspoon of chai tea leaves for about 5 minutes, then strained. If you want to keep the recipe vegan, you can infuse the canola oil with chai as well, and omit the egg I added. Make sure the chai tea is brewed very strongly -- I poured 1 cup boiling water over three tea bags and steeped for 20 minutes. The chai flavor was more pronounced but not overpowering. Next time I might add some extra ground cinnamon, nutmeg, and cloves for a spicier brownie.
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6 users found this review helpful

Chocolate Syrup

Reviewed: Jan. 28, 2012
This was good, but I think in the future I will stick to recipes that require melted chocolate rather than powder. Even after dissolving and simmering, the syrup has a bit of a grainy texture. I was looking for something a little smoother and richer for use in mochas and other coffee drinks.
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3 users found this review helpful

Bubble Tea

Reviewed: Jan. 24, 2012
I feel this recipe may have been unfairly rated by some -- don't confound a distaste for boba/bubble tea itself with an unsuccessful recipe. You can find boba, black large-pearl tapioca, at most Asian food stores and in the Asian aisles of some more commercial food places. In my experience, it isn't necessary to cook them for a full 45 minutes; bring the water to a full boil, add the boba till they float, then reduce to a simmer for 25 minutes, covered. Then remove from heat and allow to stew for about 20 additional minutes. Rinse them with cool water and store them in the fridge, covered, with sugar or honey dissolved in water to keep them hydrated. My bag of boba directs that you use roughly 6x the volume of water as boba while cooking. Of course you can use whatever type of tea, with sweetener of choice and milk added to preference.
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16 users found this review helpful

Buttery Rolls

Reviewed: Jan. 23, 2012
Excellent recipe. I used a stand mixer with the dough hook attachment to mix and knead everything, then allowed to rise in a warm oven (turned it on for a few minutes then off) for about an hour. I used melted butter rather than just softened, but followed the recipe precisely otherwise. I recommend brushing with melted butter directly after you remove them from the oven.
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1 user found this review helpful

Cream Puffs II

Reviewed: Jan. 21, 2012
These were surprisingly easy to make, yet they look very impressive. I melted the butter in a sauce pan before adding the water, so that they boil together and none of the water evaporates off and messes up the proportions. I recommend whisking all the eggs in a bowl beforehand, and adding them all at once while beating the mixture with a hand blender. The fast beating will keep the eggs from scrambling. You'll know when the dough is sufficiently mixed when it becomes smooth and elastic -- it started "climbing" up my beaters. To make them pretty, I piped them out using a pastry bag with a star tip; mine were probably closer to 2 TBSP. The recommended cook times and temperatures are spot-on, but I didn't cut mine in half till the end. They puff up beautifully and there is really not enough soft dough in the centers to worry about scooping out. To the heavy cream I just added about 1/3 cup confectioner's sugar, 1 tsp vanilla, and a pinch of cream of tartar to help keep it nice and stiff. Really delicious and beautiful!
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5 users found this review helpful

Doggie Biscuits I

Reviewed: Jan. 21, 2012
As others mentioned, the listed water amount is excessive. About 1/2 cup water yields an ideal consistency; the dough rolls out effortlessly and doesn't stick at all. I rolled mine out to roughly 1/4 inch thickness before cutting into bone shapes. This made 32 fairly large dog treats. 20 minutes was perfect; they were cooked until completely dry but not burnt at all.
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3 users found this review helpful

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