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Samitestar

Home Town: Los Angeles, California, USA

Living In: Vancouver, Washington, USA

Member Since: May 2007

Cooking Level: Intermediate

Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Middle Eastern, Mediterranean, Vegetarian, Kids, Gourmet

Hobbies: Gardening, Walking, Reading Books, Painting/Drawing

Recipe Box 257 recipes

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Title
Type
Overall Rating
Member Rating

Swedish Nut Bars
By: Rosina
Kitchen Approved

Mashed Potato Spice Cookies
By: Samitestar
Personal Recipe

Tucson Breakfast Burritos
By: Samitestar
Personal Recipe

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About this Cook

I like trying new foods.

My favorite things to cook

I love ethnic grocery stores and am always on the lookout for recipes using the exotic ingredients I find there. Anyone have a recipe using rose petals or tamarind paste?

My favorite family cooking traditions

Cooking fresh vegetables picked by my son.

My cooking triumphs

Fruit and Nut Biryani with chicken-paneer masala

My cooking tragedies

Hairy meatloaf. Tip for the day: Don't pet the dog while making dinner! (I was 9!)

Recipe Reviews 73 reviews

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Italian Wedding Soup II

Just three stars for it's bare bonesness. With changes, it's fab. I made my own broth from the bones of chicken I roasted the night before; one chicken carcass, picked clean, one tomatato, celery rib, 1/2 onion, four clove garlic, one can V8, put in crockpot on low overnight. I put the meatballs on a cookiesheet in the oven to brown then into soup, also added white beans and a spoonful of pesto to the soup for added flavor, it seemed a little meh, to me. This was especially good with bitter, hearty black bread.

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Reviewed On: Sep. 21, 2009

Slow Cooker Kielbasa Stew

We really didn't like this. I'm not sure if it was the sauerkraut (I usually like sauerkraut) but everything was sour. The kielbasa was tasty, the long cook time made it tender and juicy, but we ended up throwing it all away because the smell wasn't to our liking. I might try this again, using shredded cabbage with sugar and vinegar.

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Reviewed On: Aug. 1, 2009

Remoulade Sauce a la New Orleans

This is the most delicius dip for sea food! It's great on fried chicken too. I didn't have Creale Mustard, so I used a combo of spicy brown mustard and dijon with some horseraddish. I also didn't have the chili sauce so I used Sriracha, yummy, finger licking goodness. I've made it it with garlic stuffed olives, the good ones that you scoop from the bins and it was even better! Thanks for the great recipe!!!

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