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    SarahCKS

    Pittsburgh, PA

    Chef #134145

    Pittsburgh, PA

    Joined: Mar 21, 2004

    52 reviews by SarahCKS

    1 - 10 of 52 sorted by Date | Rating | Helpful

    Reviewed Fish Tacos and Cilantro Coleslaw, 20 Minutes Max
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      |  (1 person found this helpful) |  By fluffernutter

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    "Definitely very tasty. Made these over the weekend. I used pre-shredded coleslaw mix from the bagged lettuce section of the grocery store to make the process faster. I also added some sour cream to the coleslaw mix because it didn't seem like the 1 tablespoon of mayo made for enough dressing as I would like. Finally, I didn't want to use battered ..."

    Mar 29, 2010 on Food.com

    Recipe #100798

    Reviewed Creamy Chickpea & Rosemary Soup
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      |  By - Carla -

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    "This soup turned out well in the end, but I had to add a lot more lemon juice and more rosemary to make it flavorful. After I pureed the soup, I also added some water to give it more of a soup texture than a hummus texture (as one reviewer commented. The soup was tasty, but not one of our favorites."

    Mar 15, 2010 on Food.com

    Recipe #133563

    Reviewed Raspberry and Coconut Cream Cheese Spread
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      |  By Starrynews

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    "This recipe was a hit with my family. The flavors were a great combination. Next time I would probably make it a bit differently, though. I would like to integrate the green onions and cashews with the cream cheese, so I would probably beat them together in a bowl first. Also, I'd use less raspberry jam next time, as it seemed a little much."

    Mar 15, 2010 on Food.com

    Recipe #257162

    Reviewed Mole (Mo-lay Sauce
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      |  By ciao

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    "I made this over the weekend and used it for enchiladas. Very tasty, but I would make one change next time. The semi-sweet chocolate made it a bit too sweet for my liking. Next time I would use unsweetened chocolate or cocoa powder."

    Mar 15, 2010 on Food.com

    Recipe #35659

    Reviewed Easy Enchiladas (Beef or Chicken
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      |  (1 person found this helpful) |  By IBShirley

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    "These were quite tasty. I used Mole sauce instead of enchilada sauce, and it turned out well. I also used an 8 inch flour/corn blend tortilla because I find corn tortillas infuriatingly small and difficult to work with."

    Mar 15, 2010 on Food.com

    Recipe #29884

    Reviewed Blue Cheese and Pear Bruschetta
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      |  By AmandaInOz

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    "Made these over the weekend and found then quite tasty. I changed a couple things. I doubled the amount of blue cheese and used only one pear. I used cream cheese instead of mascarpone because the latter is so expensive. Also, I changed the order of directions a bit because I wanted the cheese to be melted and I didn't want the bread to be too cru..."

    Mar 15, 2010 on Food.com

    Recipe #291142

    Reviewed Sweet Potato & Ginger Soup With Apple-Mint Raita
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      |  By evelyn/athens

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    "I also made just the soup with this recipe. A couple changes, I increased the amount of ginger, cardamom and lime juice to punch up the flavor. I enjoyed this soup quite a lot."

    Mar 15, 2010 on Food.com

    Recipe #187944

    Reviewed Spinach Salmon Wellington
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      |  By Dancer^

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    "I tried this recipe over the weekend and had a few issues with it. First, the recipe calls for 1 egg in two separate places, but doesn't say what to do with the first egg. Secondly, I felt like the seasonings just did not give this dish enough zip. It needed a lot more flavor."

    Mar 15, 2010 on Food.com

    Recipe #23904

    Reviewed My Special Chili Powder
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      |  By Veganized

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    "I made this today and used it as an ingredient in Spanish rice. Very nice flavor. Didn't have the allspice and substituted more paprika for the cayenne (I was cooking for my dad, who doesn't like spicy food, but it still turned out well. I will use this recipe for my chili powder from now on."

    Mar 7, 2010 on Food.com

    Recipe #250581

    Reviewed Batter Dipped Deep Fried Cauliflower
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      |  By *Parsley*

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    "I made this recipe tonight and it was a big hit. I don't have a deep-fryer so I debated whether to bake these or do a shallow pan-fry. I settled in the end for the pan-fry. Some of the flour floated off in the oil, but enough of it stayed on that in the end they were quite tasty, even if they didn't have such a thick coating as one would get with ..."

    Mar 7, 2010 on Food.com

    Recipe #153891

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