sarah245 Profile - (19401432)

cook's profile


Home Town: Austin, Texas, USA
Living In:
Member Since: Oct. 2011
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Mexican, Italian, Southern, Mediterranean, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Sewing, Hiking/Camping, Boating, Walking, Fishing, Hunting, Photography, Reading Books, Music, Painting/Drawing
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Award Winning Soft Chocolate Chip Cookies
Creamy Potato Lasagna
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Recipe Reviews 5 reviews
Chantal's New York Cheesecake
I think this is basically a great recipe for New York style Cheesecake. I made it the first time as instructed with the exception of adding sugar, cinnamon, and a dash of nutmeg to my crust mixture. I also let the ingredients come to room temperature, wrapped the bottom up the sides of my pan in aluminum foil, and baked in a water bath. I ended up with an overly brown top, no cracks, and too wet in the middle for my taste. I like a creamy, yet fairly firm texture. This is a recipe for those who like their NY Cheesecake's VERY creamy. I made it again and changed a little more up. The first time, after adding the flour last I had noticed more lumps. This time I whisked about 2/3 cup of milk (instead of the 3/4)and the 1/4 cup of flour in a bowl before adding to the cream cheese/ sugar mixture. I added the eggs last after the rest of the ingredients, then detached the bowl and stirred a bit by hand. I baked the cake in the oven at 325 for 1 hour and let it cool inside for 3 hours. I opened the door and left it for another hour before storing in the fridge. I ended up with a beautiful top, a creamy but firm texture,and enjoyed it more to my liking. I added these alterations to my comment, because several people tweak recipes to their liking and even though it changes some, it is so other people can read this and try it to appease a preferred taste or texture similar to mine. This recipe is great for tweaking or leaving as is.

3 users found this review helpful
Reviewed On: Jul. 13, 2014
Boiled & Baked Ribs
This is a wonderful recipe. I wasn't sure how to make Pork Rib Tips that were already pre sliced in the packaging quickly without drying them out. The boiling really sealed in a soft, seasoned texture. The glaze was delicious, my husband raved about it! I lessoned the sugar by the half teaspoon, and didn't have rice vinegar or the 5 spice, or the chili paste! However, I substituted the vinegar with red cooking wine and chili paste with ketchup and chili pepper. I also used some creol spice instead of the chinese spice ( only used about a half of tspn since it has salt in it). I did have to make a little extra sauce (I had bigger rib pieces then what the recipe calls for) to completely cover all my ribs. When I went to glaze again halfway through baking in the oven , I just mixed more in a bowl with the same ingredients for the glaze. Maybe next time I make it I will have all the right ingredients but it still tasted so yummy! Thank you for sharing this.

6 users found this review helpful
Reviewed On: Oct. 28, 2012
Lemon Pie Bars
I love these Lemon Bars. They are the best I have eaten and made. I like the thick crust and cooked mine in a little water bath. It helped stop the crust from over cooking. I have made these many times and even people who aren't sure about the whole Lemon tast, I tell them it is sweet, delicious and different if your're tired of chocolate, cookies, cake, ect. Not one person has said they didn't like!

0 users found this review helpful
Reviewed On: Sep. 16, 2012

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