Sara J. Profile - Allrecipes.com (19973954)

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Sara J.


Sara J.
 
Home Town: Pleasanton, California, USA
Living In: Danville, California, USA
Member Since: Sep. 2011
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Mediterranean, Dessert
Hobbies: Knitting, Biking, Photography, Music
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Recipe Reviews 6 reviews
Angel Food Cake I
Just made this Saturday and I gotta say, this recipe as is is a winner! I didn't change a thing and it was wonderful. I did use 2-9x5 loaf pans as I don't have a tube pan and wanted to share...parchmented the whole pan and it was a breeze. Bake time was closer to 45-50min though. This recipe is going in my binder, it's so good! My only thing might be to reduce the sugar to 1 1/2c. but truly the recipe is dynamite as is, delicious! (Takes about 10 eggs if I do recall to get 1 1/2c. egg whites)

0 users found this review helpful
Reviewed On: Jul. 8, 2013
Lola's Horchata
I carefully read through dozens of reviews so I could make this as tasty as possible. I used the coffee grinder to grind the rice and it doesn't take very using this technique FYI. I grinded the rice with cinnamon as well. I let it soak all evening before straining the rice water and adding in the rest of the ingredients... I also just added sugar to taste per recommendations. I also had 3/4 of a half gallon of whole milk around so i just dumped it all in the pitcher and sweetened to taste. Pretty simple and quite refreshing! Oh and use a coffee filter for the rice mixture, SO much less hassle then straining the whole recipe.

7 users found this review helpful
Reviewed On: Nov. 1, 2011
Butternut Squash Soup
I have made this recipe 3 times now and have finall figured out how I like it... I found a 2# container of cubed butternut squash at costco so that simplifies the recipe exponentially. Because it's more squash (I found 2# = 9c. squash,) i just increase the rest of the recipe 1.5x. I don't have dried majoram and found that I can sub with less oregano. Also you could probably cut down the butter (who uses margarine??) so it's more calorie friendly... I don't have chicken buillon and used chicken stock instead (add in salt to taste if you do this!) I also followed suit and cut the cream cheese and added in a little (light) sour cream! Lastly, i only use a dash of cayenne and monitored the black pepper cuz I've found it can be overwhelmingly peppery otherwise. For added spice, i use my best friend Tapatio to taste :) the soup is thin, so i followed the directions on the side of the corn starch box on how to thicken my soup (though still a delicious thinner soup!) I make this every other week since it freezes well, so i split the soup over 2weeks and freeze half of it. Super delicious!

2 users found this review helpful
Reviewed On: Oct. 26, 2011
 
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