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

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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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23 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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15 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

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

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

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

Chocolate Meringue Cookies

Reviewed: Aug. 31, 2011
Easy, tasty, low-cal snack. Per other reviews, I used room-temperature egg whites, upped the cocoa powder to 2 TBSP and used only 1/2 cup sugar. I omitted the chocolate chips simply because I had none on hand. I made mine larger (~1 TBSP per each) and they required about 15 minutes extra cook time to reach the desired dry, crispy texture. Such a treat!
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7 users 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!
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6 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!
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6 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

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

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.
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5 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

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

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

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

Tofu Parmigiana

Reviewed: Aug. 31, 2011
I absolutely love this dish, but I prepare it differently now, having experimented a few times. To texturize/firm the tofu, I cut into 1/4" slices, press the water out, freeze overnight and defrost prior to preparing the recipe. I use Panko crumbs for a crispier coating. I salt/pepper the tofu, press it into flour, dip it into egg whisked in a shallow dish (make sure excess egg falls off), then press it into panko. I spray both sides with an olive oil spray, then broil on each side until golden brown. I then spoon canned marinara and sprinkle mozzarella over top, and again finish off in the broiler until mozzarella is bubbly and golden. So much healthier and, in my opinion, easier -- and just as tasty as the pan-fried version. :)
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4 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!
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3 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

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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3 users found this review helpful

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