sarah Recipe Reviews (Pg. 3) - Allrecipes.com (19642052)

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Jay's Signature Pizza Crust

Reviewed: Jan. 16, 2012
One of the best pizza crust recipes out there. I have made it several times, both with all-purpose, whole wheat, and a mixture of the two -- all are delicious. Use the listed flour amounts as a guideline; it changes every time depending on the climate, but generally I will need to add a few tablespoons or more extra flour per recipe and knead for 5-10 minutes to get it to a workable, elastic consistency. I make this the night before I need it, and allow it to slow-rise in the fridge. Remove from the fridge and let sit on a floured surface for ~20 minutes before rolling it out. It's great! Brush with olive oil and par-bake it for ~7-10 minutes at 450F before topping it and putting it back in the oven at 400F, and the bottom crisps up beautifully! Highly recommend.
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6 users found this review helpful

Challah I

Reviewed: Jan. 16, 2012
Love this recipe! I made 6 loaves for a 50-person dorm and they were gone within five hours. I proof the yeast in the honey and water for 10 minutes before adding everything else. I use a stand mixer and knead with a dough hook for 10 minutes. Use the recipe as a guideline for flour amounts. I start with 8 cups as recommended, but it varies every time I make it with humidity, temperature, etc. I simply add more flour until the dough reaches a workable consistency -- it should pull away from and "clean" the inside of the bowl as the dough hook kneads it. I generally only have to bake for 25-30 minutes at most. The bread is incredibly moist, sweet and eggy, and folks are always impressed by the beautiful braid. Try rolling cinnamon, sugar and raisins into the dough as well. This makes the best French toast!
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10 users found this review helpful

Simple Whole Wheat Bread

Reviewed: Jan. 12, 2012
Great bread recipe; everyone loved it! I mixed and kneaded with the dough hook in a stand mixer, and let rise in a warm oven (turned on for a minute then off) for an hour. I used all-purpose flour in place of bread flour because it was what I had, and subbed in vegetable oil for butter. Next time I might add an extra 5 minutes to the bake time, but otherwise this was great! The dough is easy to work with and yields a tasty, incredibly moist bread.
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1 user found this review helpful

Bread Machine Bagels

Reviewed: Jan. 11, 2012
Awesome recipe, and surprisingly easy. I had no bread flour so I just used all-purpose. I mixed and kneaded in the bowl of a stand mixer using a dough hook, let rise for 1 hour in a warm place, formed the bagels and let rest for an additional 20 minutes before boiling. I recommend boiling a full minute per side for a chewier bagel. I made a batch each with poppy and sesame seeds, using olive oil instead of egg to make them vegan for friends. I also made a cinnamon raisin batch, reducing the salt to 1/2 TBSP, adding 1/2 C raisins (soaked in warm water) and 1 TBSP cinnamon. These disappeared fast!
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2 users found this review helpful

Russian Black Bread

Reviewed: Jan. 11, 2012
Love this recipe. I used vegetable oil in place of margarine, molasses in place of dark corn syrup, and all-purpose flour in place of the bread flour, simply because it was what I had on hand. I had no instant coffee and so omitted it, but the bread still came out great. I mixed and kneaded with the dough hook of a stand mixer, let rise in a warm place for about 1.5 hours, transferred to oiled loaf pans to rise for an additional 30 minutes, and baked for 30 minutes at 350 degrees. The bread was incredibly moist and flavorful. I made three loaves for my co-op house and they disappeared within half a day.
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5 users found this review helpful

Potato Chips

Reviewed: Dec. 27, 2011
These are addictive and ridiculously easy to prepare. I eliminate the plastic bag thing, and just use spray olive oil. I microwave for 6 minutes until lightly browned and they're perfectly crispy. They are delicious with seasoning salt, though plain sea salt is great too.
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4 users found this review helpful

Smooth Sweet Tea

Reviewed: Dec. 26, 2011
This is my go-to recipe for iced tea; the baking soda really eliminates any bitterness. If you decrease the sugar to 1/2 cup and replace the cool water at the end with lemonade, you have a delicious tea lemonade, best with black or green tea, in my opinion. If you replace the cool water at the end with milk, you have an incomparable tea latte -- you must try it with chai or earl gray! Absolutely amazing.
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25 users found this review helpful

Chai Tea Mix

Reviewed: Dec. 26, 2011
Nothing compares to real chai tea with sugar and a bit of cream, in my book, but this is tasty and very simple to prepare. I made this once exactly as directed and found it excessively sweet, so I used just 2 cups sugar the second time around and prefer it. If you leave the seasoning out, it is highly reminiscent of classic pearl milk tea -- I'm going to buy some tapioca pearls so I can make boba tea in my own home!
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2 users found this review helpful

Saltine Toffee Cookies

Reviewed: Dec. 21, 2011
Definitely do use a baking tray with edges, and line it with foil or parchment for easy removal of the cookies. One whole plastic packet of saltines in a box is 4 oz, and I use a whole one plus a few extra to fill the entire tray. Generally I half all the ingredients except for the saltines, so the cookies are a little less rich. This is a plus for me, but the recipe probably tastes just as delicious made as stated. I prefer walnuts to pecans. This recipe is incredibly easy to make -- I have boiled the sugar/butter mixture in the microwave in 30 second bursts and it works just as well.
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1 user found this review helpful

Rugelach

Reviewed: Dec. 21, 2011
Awesome recipe; my only change (third time around) was to use chopped chocolate chips in place of raisins, and to roll them out as rectangles rather than rounds. The roulade shape allows all the filling to stay contained in the rugelach -- it tends to fall out when prepared as the recipe suggests. I shape the dough into rectangles before chilling, then roll out to about 4 x 12 inches, top with filling, roll into a log and cut into 12 small cookies. These took about 24 minutes to cook entirely. The dough is easy to work with and cooks to a lovely flaky finish.
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4 users found this review helpful

Carrot Oatmeal Muffins

Reviewed: Nov. 12, 2011
These are excellent muffins. To make them vegan and a little more healthy, I substituted mashed silken tofu for the eggs (1/4 cup per egg) and applesauce for half of the oil. I omitted the cream cheese and had no pineapple on hand, so I added a splash of orange juice to compensate for the moisture and tangy flavor. Each recipe made 12 muffins for me, and I quadrupled the recipe to feed a 50-person co-op house. They were gone after just a few hours! The muffins are super moist and delicious. NOTE: I also made these again, substituting in unsweetened cocoa powder for the white flour, adding chocolate chips instead of raisins, and making all the same omissions/substitutions as mentioned before. DELICIOUS!
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4 users found this review helpful

Vegan Chocolate Cake

Reviewed: Sep. 24, 2011
This recipe is so great that I made it twice in a 3-day period after finding it. The first time, I substituted coffee for the water and followed the rest of the recipe. The second time, I used half brown sugar, added an extra tsp vanilla, and substituted vanilla soy for the water. I added the vinegar to the soy milk first to make a sort of soy-buttermilk. I also added 2 tsp powdered espresso. Finally, I used olive oil because it was all I had on hand. I preferred the recipe with alterations better, but the basic recipe was still 5-stars. I think it would be even better using vegan margarine in place of the oil!
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3 users found this review helpful

Baked Potato Soup

Reviewed: Sep. 12, 2011
I used this as a guideline for a somewhat healthier, vegetarian version with a little more substance. I sauteed the onions, extra garlic, and 3 stalks diced celery in 2 tbsp butter, then added 2 tbsp flour to make a roux. I subbed in 2% milk for the cream and added it at this point. After thickened, I added a can of rinsed great northern beans and a can of corn. I subbed in veggie broth, and served with chopped green onion. I set out a bowl of bacon crumbles on the side for non-vegetarian family members.
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1 user found this review helpful

Extra Easy Hummus

Reviewed: Sep. 10, 2011
Although I used a can of white beans (simply because I had them on hand), this recipe still worked out pretty darn well. I added an extra clove of garlic to personal taste and reduced the cumin to 1 tsp. Awesome, quick, tasty snack. *EDIT* Made this again following other reviewers' suggestions. Used sesame oil instead of olive, doubled the garlic, halved the cumin, and added in about 2 tsp lemon juice. These changes really make it taste like the more authentic stuff I make with tahini!
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1 user found this review helpful

Peanut Butter Noodles

Reviewed: Sep. 8, 2011
I'm addicted to this recipe -- it's so easy and tasted great. I'm vegetarian and use vegetable broth. Occasionally I'll add sliced celery, cabbage, or any vegetables on hand. I generally make this with spaghetti noodles, though I have used packaged ramen noodles, boiled and drained.
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3 users found this review helpful

Quick and Easy Pancit

Reviewed: Sep. 8, 2011
I'm half Filipino, and this tastes just like my mom's! I added about 2 tsp minced fresh ginger and a few stalks of celery, sliced. Omitted the chicken (am vegetarian) and I did not feel the recipe suffered at all. I did have to add quite a bit more soy than called for. I like to drizzle with Sriracha for some added heat. Easy, authentic and delicious!
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2 users found this review helpful

Easy Spinach Lasagna

Reviewed: Sep. 7, 2011
Awesome recipe. I used a full onion and added quite a bit more garlic. I used ricotta in place of the cottage cheese, and omitted the parsley out of personal preference. I was concerned that the noodles would be undercooked, so I boiled them just until soft. I used only about 1/2 cup water in the sauce because I had precooked the noodles. I used a 26-oz can of garlic and herb tomato sauce and found there was more than enough sauce. My picky sister (NOT a fan of vegetables) even loved this and had seconds. A good way to disguise vegetables.
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5 users found this review helpful

Tiramisu Layer Cake

Reviewed: Sep. 5, 2011
This is a little more time-consuming than the typical recipe with premade ladyfingers, but it is visually stunning and completely worth the extra time/effort. I have made this several times and I change up a few things. When preparing the cake, I replace the water with chilled brewed coffee for extra coffee flavor. I bake in a 9x9 baking dish and use the old floss trick to split into layers. In a pinch, replace the coffee liqueur with coffee or espresso everywhere it's called for. I'd be interested to try this out with a Devil's food or butter chocolate cake mix.
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12 users found this review helpful

Eggplant Parmesan II

Reviewed: Sep. 2, 2011
Excellent recipe -- this is the only way I will eat eggplant! Per other reviews, I salted 1/4" slices and let sit for ~30 minutes before patting dry. This improved the texture and removed any bitterness. I cracked some pepper on each side before dipping into the egg (yolks omitted), and used panko rather than standard breadcrumbs for extra crispness. I spritzed each side with olive oil spray and cooked at 400F, 10 minutes per side. I finished them off under the broiler (~3 minutes per side, or until golden brown). I used a garlic and herb spaghetti sauce, preheated, assembled everything in a baking dish, and simply finished under the broiler until the mozzarella was golden and bubbly. The eggplant was cooked to perfection!
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2 users found this review helpful

Roasted Chickpeas

Reviewed: Aug. 31, 2011
Very good recipe. I did take some time to pull off the "skins" of the garbanzo beans after rinsing and toweling dry. I agree with most that 2 TBSP olive oil is excessive. I used maybe 2 tsp at most. Added 2 tsp Worcestershire sauce, 1/2 tsp garlic powder, and 1/4 tsp cayenne -- I love the spiciness this lends. I lowered the temperature to 400, and added an extra 20 minutes of cook time so they could dry slowly. I found it was crucial to mix the chickpeas around on the sheet every ten minutes so they cooked evenly. Mine came out very crunchy, spicy and tasty. Great snack!
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13 users found this review helpful

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