Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

SarahShuhart

member

Recent Reviews


Re:Spiced Tomato & Red Lentil Soup

I enjoyed this soup, but thought the flavor was a little pointed; needed something to round it out. I also added a can of dark red kidney beans for a little diversity.


Posted: 11:48 am on January 29th 2009

Re:Chocolate Espresso Pecan Pie

This was an interesting one to try, but I thought that the espresso taste was a little too strong. I like adding just enough coffee flavor to really bring out the chocolate flavor, but this was just too overpowering. If I were to make this again, I'd cut the espresso content to a third of what the recipe calls for


Posted: 09:17 am on October 30th 2008

Re:Classic Baked Macaroni & Cheese

This is absolutely delicious. This was the perfect consistency for me, and I found there to be a nice depth of flavor. I don't know where the other comments are coming from about lack of cheese or too much work -- this isn't Easy-Mac, and thank God! I like using Monterrey Jack with jalapenos.. mm.. nice little kick.


Posted: 01:26 pm on August 25th 2008

Re:Caramel Popcorn

This stuff is great, and really fun to make. Just keep an eye on the caramel -- do not leave the stove for a second! This stuff can burn up quick. I found that when the very edges of the caramel concoction start to turn slightly golden, that's when it's ready --- because though it may not appear caramel color on the surface, it is very caramel colored underneath.


Posted: 11:45 am on July 22nd 2008

Re:Grilled Prosciutto-Wrapped Chicken Stuffed with Fresh Mozzarella & Basil

This was delicious. Unfortunately, it was raining when I decided to make this, so I roasted it in my oven, but wow --- good flavors! I recommend a side that has a little sweetness to it to offset the salt of the Prosciutto.


Posted: 11:16 am on July 11th 2008

Re:Peppercorn-Parmesan Cream Sauce

I used this sauce as a base, and I mixed pesto into it to make a cream-pesto sauce. Delicious!


Posted: 10:47 am on June 26th 2008

Re:Dark Chocolate Soufflé Cakes with Espresso-Chocolate Sauce

These were fantastic! I never made souffles before and was expecting it to be a challenge, but the directions were very clear and easy to follow, and they turned out great! I made them for a family dinner, so I prepared them the night before --- after dinner was over, I pulled them out of the fridge, popped them in the oven for fifteen minutes, and I had a fancy little dessert! These are very very rich -- I put some whipped cream on the table to go with, and that helped off-set some of the extreme chocolate. Try it! You'll love it!!


Posted: 10:44 am on June 26th 2008

Re:Etta’s New Crab Cakes

These crab cakes are awesome! I even cooked them for guests from Maryland and received plenty of compliments. Lots of subtle flavors, perfect texture --- this is my standby crab cake recipe!!


Posted: 03:53 pm on April 21st 2008