Sarah DeRoch Recipe Reviews (Pg. 1) - Allrecipes.com (19664075)

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Sarah DeRoch

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Maple Turkey Brine

Reviewed: Nov. 25, 2014
Best brine ever! I've made turkey with this brine several times and now I've started adding a couple tablespoons of liquid smoke and a couple teaspoons maple flavor extract to kick it up a few notches. Bake it with the maple glazed turkey recipe from this site and I have had so many people say that it's the best turkey they've ever had. I even have people offer to pay me to make their turkey for them! I quadruple the recipe and brine 2 birds at a time in a cooler checking the ice.
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German Apple Cake I

Reviewed: Oct. 5, 2014
I use a half cup less sugar (personal preference) and make this all the time :)
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No Fry Apple Fritters

Reviewed: Oct. 5, 2014
All of my criteria for a 5 star recipe are right here! Easy, tasty, inexpensive and relatively quick. Not to mention decadent!
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Cheddar Bay Biscuits

Reviewed: Oct. 5, 2014
I added 1/4 teaspoon old bay seasoning to the batter and cheated by just dipping the tops in melted butter after they were baked.
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Herb Biscuits

Reviewed: Oct. 5, 2014
All I can say is "yum!"
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Chicken Biscuits

Reviewed: Oct. 5, 2014
Great recipe that the kids can help "build". Only thing I did differently was use fresh carrots and celery that I diced and softened in the same pan I cooked the chicken in. Just a personal preference to use fresh when I can squeeze it in.
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Indonesian Spiced Rice

Reviewed: Oct. 5, 2014
I made it this way and liked it so much that I started making a version of it for "Mexican night". Just used chili powder instead of cinnamon and virtual the veggies diced up the onion along with a green chili (no seeds) and a half of a red bell pepper. I also only use enough oil to cook the onion, no more than a tbsp. Easy peasy and family approved!
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Baked Chipotle Chicken Flautas

Reviewed: Oct. 5, 2014
Very tasty and easy recipe to build on. Personally I like a lot of flavor so the first time I made this as written (using chipotle powder in the filling since it wasn't very clear on the ingredients list) and thought it was good, but could be better. The next time I added a half can of rinsed and drained black beans, a chipotle pepper in adobo (diced) that I had left over from something else and about a cup of shredded "Mexican blend" cheese into the filling. It was to die for! I also got a few more flautas out of it that way, lol. Served it up with some yellow rice that I added a bit of diced red pepper, onion and jalapeƱo to and a guacamole salad as well. Don't get me wrong, the original recipe was tasty! It just needed a bit more pizzazz for me. Try it once by the book and then see what you think would make it suit you even better. Also, if you're not a fan of chipotle use regular chili powder instead.
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Classic Creamy Coleslaw

Reviewed: Nov. 10, 2013
My perfect slaw! People are always asking me to make this and raving about it. I usually only do a half head of cabbage at a time (a much more manageable amount for our family).Depending on what it's going with sometimes I add a tbsp of horseradish mayo for a little kick and it tastes like KFCs! :)
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Pumpkin Gingerbread

Reviewed: Nov. 10, 2013
Love love love this bread! I tend to double the spices on most recipes and this is no exception. Sometimes I throw some candied ginger bits (about 1/4 cup) for some extra texture and bite. I also agree to lower the temp to 325 and cook for an hour and 15 to 25 minutes. Is starts to smell a little scorched, but after it cools it doesn't taste like it at all
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Spicy Slow-Cooked Chili

Reviewed: Nov. 10, 2013
Our perfect chili! The only thing I changed is I leave out the cayenne (since my daughter doesn't like spicy, but I personally loved it as is) and just set out the shaker so everyone else can sprinkle in as much as they like. Without the extra spice it's a lot like Wendy's chili and leftovers (if there are any) reheat well and are great for nachos or on baked potatoes. I little trick I learned is to add a cup of water to the browning meat and it helps draw out more of the grease and even browns it faster.
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Joel's Jerk Chicken Pineapple Pasta

Reviewed: Nov. 10, 2013
Pretty tasty, new family favorite! I like a ton of flavor so I generally double most spices (made our own jerk seasoning without the cayenne since my daughter couldn't do too much heat) and started adding a diced onion and green pepper just to stretch the serving size and get more veggies in. Also, fresh pineapple works great, but you may want to add a bit more brown sugar to taste since it doesn't have as much juice to sweeten the batch. We usually serve it with rice, but again...personal preference. Great recipe as is and fun to experiment with. Thanks!
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Broccoli Cheese Soup

Reviewed: Nov. 10, 2013
Exactly what I was craving! Just like my favorite sandwich shop. Put it in homemade sourdough bread bowls and delicious!
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Pumpkin Fritters

Reviewed: Nov. 10, 2013
Very tasty! I agree that you need to halve the size of the fritters or they can stay doughy in the middles, but some people like them that way. I tried the recipe as is first (yum!) just adjusting the size the first time around. Next time I left out the curry and did 2 tbsp sugar and about 1 tsp pumpkin pie spice and then dusted them with powdered sugar and a hint of pie spice...it was like little bite sized gourmet funnel cakes!
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Pumpkin Ginger Cupcakes

Reviewed: Nov. 10, 2013
Oh my goodness! These are the lightest, fluffiest and most moist muffins/cupcakes ever! The first time I followed the recipe exactly and just needed to leave them in the oven for an extra 3 minutes (23 total) for them to fully cook. I then slathered them in a simple cream cheese frosting with a tsp of cinnamon mixed in and a sprinkling of more candied ginger on top...divine! The only complaint I had was that the candied ginger sunk to the bottom (no big deal, really), so the next time I filled the muffin cups halfway with batter, put a teaspoon of cream cheese in the middle and a sprinkle of ginger bits on that. Then top them off with a bit more batter and WOW! Best muffins EVER! Just make sure to give them lots of time to cool if you do this or you'll end up with a burnt tongue. Worked just as well with fresh pumpkin puree I had made.
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Thai Coconut Soup Using Ingredients You Actually Have!

Reviewed: Dec. 16, 2012
Just what I was looking for! I followed the recipe exactly until I diced up 2 potatoes that I had microwaved for 3 minutes and added with the carrots (just to make it a bit more filling) and using half lemon half lime juice. We moved to a place without any Thai restaurants and I had a craving...this satisfied my Thai starved taste buds completely (and without having to track down lemongrass)! Thank you for sharing :)
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