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sarahleah

Glenside , Pennsylvania

Member since May 2008

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Favorited White Bean Hummus

Sunday, Feb 24, 2013 in Recipes on Cooking Channel

Favorited Kale "Chips"

Sunday, Feb 24, 2013 in Recipes on Cooking Channel

Favorited Peppery Chickpeas

Sunday, Feb 24, 2013 in Recipes on Cooking Channel

Favorited Poached Pears with Fresh Ginger

Sunday, Feb 24, 2013 in Recipes on Cooking Channel

Favorited Caesar Salad

Sunday, Feb 24, 2013 in Recipes on Cooking Channel

Reviewed Meat Loaf

Sunday, Feb 24, 2013 on Cooking Channel

"Best Meatloaf Ever !! I goofed and bought ground chicken by mistake but I think that made it even better. Now I only make it with ground Chicken. I've passed the recipe on to others and they loved it too. I'll NEVER use Ground Beef again. "

Favorited Red Lentil and Vegetable Soup

Sunday, Feb 24, 2013 in Recipes on Cooking Channel

Favorited Granola Bars

Sunday, Feb 24, 2013 in Recipes on Cooking Channel

Favorited Meat Loaf

Sunday, Feb 24, 2013 in Recipes on Cooking Channel

Reviewed Stuffed Chicken Thighs with Smashed Potatoes

Wednesday, Apr 27, 2011 on FoodNetwork.com

"I made this recipe (minus the smashed) for company on Easter. Since I had possibly 8 people I doubled the amount of chicken thighs I needed and doubled the stuffing ingredients. Only thing was I ran out of stuffing before I ran out of all the chicken thighs. I had enough though. When rolled up, they were quite large so I figured maybe one per per"

Reviewed Basic Crepes

Tuesday, Apr 5, 2011 on FoodNetwork.com

"Perfect crepe recipe! Came out just right. I always made up my own recipe but now have this one.

For any kind of Crepes, this is the one to use. "

Reviewed Pork, Spinach, and Ricotta Manicotti

Tuesday, Apr 5, 2011 on FoodNetwork.com

"Unfortunately I didnt make any of this recipe ahead so really time consuming. From scratch it took me almost 2 hours and I used jar marinara sauce.

The crepe recipe was good but I wouldn't use it for manicotti again. Crepes are too soft and not a contrast to the filling. I didn't quite understand the purpose of the bechamel sauce but made that too adding it to the mix and top and bottom of caserrole dish.

So if I make this manicotti recipe again I'd use regualr pasta of some sort, I'd use my own mix as no recipe really needed for the ricotta blend and skip the Bechamel. I'd also perfer Mozzella cheese in with it.

Guess by time I'm done next time, it wouldn't be Anne's recipe but mine. Concept is good but like others said too much work for a recipe that doesnt have to be. Im keeping the recipe for the Crepes in my recipe box but deleting the total Manicotti one. "

Reviewed Pork, Spinach, and Ricotta Manicotti

Tuesday, Apr 5, 2011 on FoodNetwork.com

"Unfortunately I didnt make any of this recipe ahead so really time consuming. From scratch it took me almost 2 hours and I used jar marinara sauce.

The crepe recipe was good but I wouldn't use it for manicotti again. Crepes are oo soft and not a contrast to the filling. I didn't quite understand the purpose of the bechamel sauce but made that too adding it to the mix and top and bottom of caserrole dish.

So if I make this manicotti recipe again I'd use regualr pasta of some sort, I'd use my own mix as no recipe really needed for the ricotta blend and skip the Bechamel. I'd also perfer Mozzella cheese in with it.

Guess by time I'm done next time, it wouldn't be Anne's recipe but mine. Concept is good but like others said too much work for a recipe that doesnt have to be. Im keeping the recipe for the Crepes in my recipe box but deleting the total Manicotti one. "

Reviewed Braised Short Ribs

Saturday, Mar 12, 2011 on FoodNetwork.com

"This recipe was really good but took a long time to make. Maybe next time it will be easier. I think the first time I follow a recipe it goes slow.

I had made a short rib recipe from another Food Network show a few weeks ago and it was horrible. We threw it out and so I debated whether to try another. Glad I did.

I had never put vegies in a processor before but had seen it done on tv. Having the paste in the sauce gave it more taste.I didnt use quite as much wine as it called for as my husband doesnt care for the taste.

My only problem was that the meat cooked so fast. I used a dutch oven and dont know if it increased the heat or what. I had to turn down the oven twice. I also had to skim off a lot of fat but that's due to the cut of meat.

I havent seen this recipe on the show yet, but will watch it this week when on. And I will make it again. "

Reviewed Apple and Prune Stuffed Pork Loin

Monday, Mar 7, 2011 on FoodNetwork.com

"I made this Sunday for dinner. I only had a 1 lb pork loin (for 2) so cut back amounts. It turned out delicious.

Since I didn't have prunes, I used raisens. My only negative was that after freezing the log for at least 2 hours, it was breaking as I tried to put in into the pork. The hole was big enough so maybe not using prunes made a difference as the raisens were not chapped.

The gravy was great! Pieces of the log that broke off I just tosed in with the roast. I didn't have to do anything with the gravy but add the broth. I did have a bit of apple cidar lin the fridge so poured that into the pan with the other gravy and so good!!

I will make this again. "

Reviewed Neelys Short Ribs

Friday, Feb 11, 2011 on FoodNetwork.com

"Hate to give the Neelys such a low rating, since I usually love their recipes. But this one was different. I followed it exactly and had it cooking in my dutch oven for 3 hours. We didn't care for the sauce and I didn't even finish my food. I have no idea what it was about the taste. Maybe too sour or too acidic.

Also the amount of work that went into making it wasnt worth the end result. Sorry Pat and Gina. But I love you and your show. Dont know why it didnt taste great when 90% of the reviewers gave it a 5.

Could there have been a typo in the recipe ?

Reviewed Honey Dijon Mustard Pork Loin

Saturday, Feb 5, 2011 on FoodNetwork.com

"I made this today and was pleased with it. Since I didnt have 'honey' dijon, just plan dijon mustard, I added a little honey. The chives made it too strong so the honey helped. My husband doesnt like Dijon mustard and he had no clue what was on it.
I only made a 1 lb tenderloin so had to adjust the measurements. As other said, the time in the oven was way off. Even before reading the reviews I knew it had to be a typo. I have found other for this show. Now sure whose fault it is. I should give it a 4 because of that but the recipe deserved a 5.
Over all it was good. I also felt 145 was too soon to take it out and left in longer. I plan to make it again.

Reviewed Hickory Smoked Cornish Game Hen

Sunday, Jan 23, 2011 on FoodNetwork.com

"The hens came out great and the rub was just right to complement them. I didnt use the glaze (thus the 4) as it didnt thicken. I would up pouring it down the drain. I followed the directions. Who else had problems with the glaze. Today was the first time I used the Rub and had to search to find it. I have it stored now so next time I am all set. I did make it in the oven, since it is the dead of winter in PA

Reviewed Neely's Steak Fajitas

Sunday, Jan 16, 2011 on FoodNetwork.com

"I made this last night and it turned out great. I found sliced london broil in the store (couldn't find skirt steak) but I sliced it further after cooking it. The marinade made it tender and tasty. The only change I made was adding a little more olive Oil since 1 person said there was a typo. I only added another 1/4 to 1/2 cup and that was fine. I can't imagine why you'd need more. The only other thing was that I didnt have any tequila in the house (do in the summer so will make it again whhen) so I put in a shot of Vodka to give it some kick. Couldnt really taste vodka but sure it made a difference. I marinaded the meat as directed and it up for the time given, no longer for fear it would get tough. The cumin was a little powerful and I may cut back a bit on that. I could really taste it but my husband probably had no idea what all was in the marinade. So I've given it a 5.

Reviewed Neely's Zucchini Gratin

Friday, Jan 14, 2011 on FoodNetwork.com

"This was so good ! And the spices in the egg mix made it so different. Ive made a lot of the Neely's recipes this week (probably 6 of them) and my husband loved them all.....though he has no clue where they are from. Again I only made half and so I may have had a little too much egg but I let it set longer. I would suggest they give the recipe amounts of Zuchinni in cups of sliced zuchinni as I had no idea how much 6 cups would be. Being out of season, I only found 5 tiny zuchini and didnt know if that would equal half the recipe or not. But I am going to make again for company. Love this recipe.

Reviewed Pat and Gina's Oven Fried Chicken

Friday, Jan 14, 2011 on FoodNetwork.com

"I made this the other day and like others said the spices in the flour mix really made the chicken good. My only negative was that the bread crumbs fell off and were messy. but that isnt the fault of the recipe. I will definitely make it again. It was for only 2 of us so I just used 4 pieces of chicken. I will make it again and maybe next time, I can keep the bread crumbs on it.

Reviewed Dirty Rice Stuffed Collards

Tuesday, Jan 11, 2011 on FoodNetwork.com

"Making this tonight. I usually make stuffed cabbage but why fight with the cabbage head and leaves when collards so much easier. I didnt taste it yet but did sample the sauce and mixture. Anything like this is work but a great make ahead meal. The sauce was a little sweet (but not for me likely so the collards weren't too bitter. If I don't care for the mixture (cant imagine not liking it I could just put in my usual stuffed cabbage filling. But this looks so much more tasty and a great spin on an old recipe. So I am confident to give it 5 atars before it comes out of the over !! Way to go Neelys !

Reviewed Dirty Rice Stuffed Collards

Tuesday, Jan 11, 2011 on FoodNetwork.com

"Making this tonight. I usually make stuffed cabbage but why fight with the cabbage head and leaves when collards so much easier. I didnt taste it yet but did sample the sauce and mixture. Anything like this is work but a great make ahead meal. The sauce was a little sweet (but not for me) likely so the collards weren't too bitter. If I don't care for the mixture (cant imagine not liking it I could just put in my usual stuffed cabbage filling. But this looks so much more tasty and a great spin on an old recipe. So I am confident to give it 5 atars before it comes out of the over !! Way to go Neelys !

Reviewed Dirty Rice Stuffed Collards

Tuesday, Jan 11, 2011 on FoodNetwork.com

"Making this tonight. I usually make stuffed cabbage but why fight with the cabbage head and leaves when collards so much easier. I didnt taste it yet but did sample the sauce and mixture. Anything like this is work but a great make ahead meal. The sauce was a little sweet (but not for me) but likely so the collards werent too bitter. If I dont care for the mixuture (cant imagine not liking it) I couse just put in my usual stuffed cabbage filling. But this looks so much more tasty and a great spin on an old recipe. So I am confident to give it a 5 before it comes out of the over !! Way to go Neelys !

Reviewed Momma Callie's Banana Nut Bread with Honey Butter

Tuesday, Jan 11, 2011 on FoodNetwork.com

"really good and easy to make. the honey butter was great too. Will be my fav banana bread recipe

Reviewed Momma Callie's Banana Nut Bread with Honey Butter

Tuesday, Jan 11, 2011 on FoodNetwork.com

"really good and easy to make. the honey butter was great too. Will be my fav banana bread recipe

Reviewed Sweet Corn Pudding

Friday, Jan 7, 2011 on FoodNetwork.com

"Over all this was really tasty. If I had problems it was that I used frozen corn and cut the recipe in half. It was a bit spicy so next time I'd put in a little less ceyanne pepper. Also it didnt set well so I baked it a little longer. But I may have added too much milk and cream. When I try to cut a recipe I always seem to have problems as measurements are off. I do plan to make this again and again, but next time the entire recipe and with fresh corn. I know it will turn out even better.

Reviewed Well-Dressed Salmon

Thursday, Nov 11, 2010 on Food Network

"Though I dont care for Salmon, I made this for dinner last night with the potatoe cakes. I thought it was going to taste horrible but my husband thought it was delicious and the salmon was cooked just right.

It took me a lot more than 30 min to make both the salmon and potatoe cakes. It seemed my dill dressing was thin but never the less just perfect with the salad and fish. The flavors completed each other.

The negative is that I had a lot of dishes to clean including 3 pots, strainer, 3 bowls for the potatoes, salad and sauce, cutting boards, plus a lot of utensils.

But over all it tasted great and I'll make it again.

Reviewed Foolproof Popovers

Monday, Nov 8, 2010 on Food Network

"Made these for the first time tonight and a bit disappointed. They got so brown that I had to take them out early and could have been done more. I even rechecked the recipe thinking I should have turned the temp down from 400. I thought they would also have more of a taste. Guess I didn't know exactly what to expect. I think I will try another recipe for popovers doubt i'd make them again.

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