Sara J. Recipe Reviews (Pg. 1) - Allrecipes.com (19973954)

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Sara J.

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Angel Food Cake I

Reviewed: Jul. 8, 2013
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)
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Lola's Horchata

Reviewed: Nov. 1, 2011
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.
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Butternut Squash Soup

Reviewed: Oct. 26, 2011
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!
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Sweet Restaurant Slaw

Reviewed: Oct. 4, 2011
No surprise, everyone at the event loved this slaw, even a few "i love the slaw...and i don't usually like cole slaw!" Of course it was meant to accompany my pulled pork sliders, which this slaw is seriously the PERFECT accompaniment to pulled pork. My variation: 2T diced onion (from the spices aisle, i didn't bother dicing an onion!,) 1/2 c. LIGHT mayo, 2T vinegar, and 1/4 c. + 2 T sugar...plus i used celery seeds instead of poppy seeds, and I doubled what the recipe called for. Plus some fresh cracked black pepper... the recipe sounded too sweet for my liking and i wanted something a little tangier, thus cutting out some sugar and adding in more vinegar (if you want just add to taste.) turned out great...now i have a keeper for cole slaw!
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Teena's Overnight Southern Buttermilk Biscuits

Reviewed: Sep. 19, 2011
Use butter flavored shortening...and add a little extra sugar. Absolutely fantastic biscuits, the whole fam and my bf love these. Honey butter is a wonderful accompaniment... 1/3 c. honey to one stick is the best ratio in my opinion. YUM!
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Scottish Butter Tablet

Reviewed: Sep. 19, 2011
Having made this recipe a few times, I've finally figured out the best way to make this... ADD 2T LIGHT CORN SYRUP. I've compared this recipe to similar SBT recipes and i think adding in the corn syrup is key to preventing sugar crystalization. Here's what i do: in a 5qt pot add all the ingredients + 2T corn syrup and set to medium. Let dissolve/melt together before stirring constantly, around 170 degrees, then start stirring constantly with a wooden spoon. Once it comes to a boil, reduce to medium low heat (as I'm impatient) and constantly stir until closer to 240 degrees. Turn off + remove from heat; instead of beating vigorously by hand, i plugged in my hand mixer and beat on low for 3min (temperature wise it was around 210 after 3min.) With my foil lined with Pam sheet pan, I poured the whole mixture + scrapped the sides. The mixture setup perfectly and had a smoother texture...vs the gritty texture I've experienced in the past. So delicious... Enjoy!
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