Samitestar Recipe Reviews (Pg. 1) - Allrecipes.com (10325832)

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Kofta Kebabs

Reviewed: Feb. 7, 2014
This recipe made eight skewers and each one was devoured by my appreciative family. Even my 13 year old son really liked it and he hates meatballs, meatloaf and salisbury steak with equal fervor. Most ground beef foods really gross him out. I served these on garlic naan with a mince of cucumbers, cherry tomatoes, arugula, parsley and mint. I didn't have yogurt to make a tzatziki sauce, so I made do with a lemon-garlic-tahini sauce and they were so tasty that I'm going to get the ingredients to make these again and try freezing them. Like others, I put these in the oven and they were done in 12 minutes. So easy! Thanks for the lovely recipe.
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Blueberry Cream Muffins

Reviewed: Jan. 13, 2014
Nice muffin recipe and easy to customize if you don't have all the ingredients; yogurt for sour cream (I used vanilla yogurt which made them much sweeter, I don't like it but the family does, I think plain yogurt would have been a better substition), part whole wheat for all purpose flour, part brown sugar for white. I had blueberries, but in the summer we have blackberries and I bet these would be even better with blackberries. I think the other reviewers idea of sprinkling these with streusal is nice, I was low on butter, so I sprinkled them with lemon sugar for crunch sweet top. The cooking time was a little different, my muffins were done in 22 minutes (in a tin without liners so that the muffins get that tiny bit of golden crispiness on the bottoms) and they puffed up and over the muffin tin prettily.
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Lemon Cupcake with Blackberry Buttercream

Reviewed: Jan. 2, 2013
This is just a review for the cupcake, I made a lighter, strawberry whipped cream + gelatin frosting instead of the jam buttercream. After the batter was mixed up, I had doubts, it was just too darn easy, there were no whipped egg whites, no multi bowl directions, i.e., having one bowl for egg whites, another for the wet ingredients and another for the dry, this was a one bowl recipe. I diverged just a bit, not in ingredients, those I followed exactly, but in the execution, I mixed in the baking powder before adding the flower and mixed the lemon zest in with the sugar, being sure to squeeze them a bit, hoping to extract even more lemon flavor. The cupcakes didn't rise as much as I expected, I ended up with 12 smallish cupcakes and 4 regular size (after filling the first tray, I decided to fill the baking cups higher on the second batch so that I'd have fuller, above the paper brim cupcakes this time). Before making the frosting, I tested one cupcake, it was light, spongy and had a nice hint of lemony flavor. All in all, a lovely little cake. Since the cakes are so light and airy, I think they could stand up to a heavier frosting, something cream cheese based. I chose a whipped frosting because that is what my family prefers, but a thick, chocolate frosting would be amazing on these cupcakes.
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Beer Cheese Pretzel Dip

Reviewed: Nov. 25, 2012
Beer with ranch dressing didn't sound good to me, so when I found that my ranch dressing mix had fossilized, I threw it out and instead added a heaping tablespoon of crumbled blue cheese and a goodly sized pinch of cayenne pepper. The hubby and son insisted on the dip being warm, so a few seconds in the microwave and it was bubbly and perfect. We ate the dip with celery, soft pretzels (an Alton Brown recipe) and regular stick pretzels, no need to add salt, the pretzels have enough. Best of all, this dip was even better after a night in the refrigerator. Thanks for the yummy food!
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3 users found this review helpful

Norwegian Pancakes - Pannekaken

Reviewed: Oct. 10, 2012
Perfect! I've been wanting to make these for awhile, but I thought they would be difficult or that I'd need a special pan, but this morning I decided, 'what the heck, I'll give it a go!" They turned out so delicious and I was able to make them in my tiny'ish omelette pan (6" pan). My son took one look and said, 'I wanted pancakes,' but after a bite, he was sold on them. My hubby thinks I'm a kitchen genius now (good thing he wasn't in the kitchen when I started the blender without securing the lid!) anyways, these were tasty and pretty. I made huckleberry sauce a few days ago (1 1/2 cups huckleberries, juice of a lemon, 1/3 cup sugar, 1/2 cup water, tbsp of cornstarch, simmered for 45 minutes) and I can't come up with a better way to use up my pricey huckleberries than on these pancakes. I burnt a couple, these cook super duper fast so you end up chained to the stove until all the batter is gone, cooking a never ending supply of little pancakes, but even the slighly black 'cakes were tasty. I just folded the charred bits under and smothered them in sauce, delightful! Just a note about the number of servings, it says six, not sure if that means it makes six pancakes or serves six, there was enough for the three of us to stuff ourselves with pancakes and I have four leftover which I'm planning on saving for my son's breakfast tomorrow. Also, I think these would be great in a Crepes Suzette recipe.
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Salisbury Steak Deluxe

Reviewed: Jul. 2, 2012
Excellent recipe but somehow I sorta messed up the order of ingredients, adding soup and worcestershire sauce to the meat, wowza, I was just too distracted. Also, I didn't have 1 1/2 pounds of meat, just 1 pound, so I had to sorta eyeball the amounts, a two second squirt of mustard, etc. But in the end everything was delicious, tho' no one in my family liked it except me! But for the amount of time spent making it (so quick I had time to make mashed potatoes , garlic kale and steamed corn as sides).
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Dennie's Fresh Lobster Salad

Reviewed: May 5, 2012
I'm a lobsteraholic, whenever the tails go on sale, I stock up. I had four tails and instead of serving them alongside steaks, I decided to try them this way. Very blah, they just tasted like cold lobster with butter and mayo, great if you really like mayo, I guess. I really had to spice these up, I added a little chopped celery, some green onion, a dash of lemon juice and worcestershire, salt, paprika, thyme, cayenne and fresh tarragon. A tiny spritze of lousiana hot sauce, mix and let sit for a few more minutes, I served them with slices of avocado on a toasty bun, delectable, but not the same recipe at all.
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7 users found this review helpful

Beetroot Hummus

Reviewed: Apr. 19, 2012
Too much tahini and I didn't love the combo of chickpeas and beets, they seemed to cancel each other out, the umami-ness of the chickpeas was overcome by the bitter earthiness of the beets. So, I made this as written (less tahini- I figured I could add more if it needed it) and it was okay, definitely not as delicious as I hoped and I think using canned beets would really downgrade the flavor (I roasted the beets for this dish; wash beets, cover in foil and bake just like a potato for about 70 minutes, they keep well if you want to do this in advance). So the next time I made this I left out the chickpeas, reduced the tahini by 1 1/2 Tbsp, same with the olive oil, I just used two Tbsp. I also added a salt, almost a teaspoon of Kosher, and a generous sprinkle of red pepper flakes for a little extra oomph. The color was electric, I got so many comments on it and once people ate it they were glued to the bowl. Definitely party worthy with some tweaking.
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Blender Hollandaise Sauce

Reviewed: Feb. 17, 2012
Don't Add Salt!!! Okay, just had to get that out there, I've ruined this delectable sauce by oversalting it two times, we still ate it, but it wasn't as good as it should have been. Seriously it is a fine line between perfect and then oversalted with this, so it's best to leave the salt out and just let each person add their own. I used this for eggs benedict (I know, totally obvious) and found it hard to keep it from getting too hard from cooling off, so if at all possible, make all the poached eggs you need at once (egg poachers are useful) and then toast all the english muffins, the oven works good for making multiple muffins, then start on the sauce, it comes together super duper fast and is soooo good, I could lick spoon. Tonight I'm putting it on poached salmon, I know it will be amazing!
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Muhammara

Reviewed: Feb. 7, 2012
As is, I can't imagine this would taste very good and definitely nothing like muhammara, so for me, it's zero stars for an incomplete recipe, guess the one star is for the sheer novelty, I googled muhammara to find out what it was supposed to have in it, I've eaten it before and thought it was lovely, a nice change from the usual hummus. As others have noted it seems to be missing the main ingredient, fire roasted red peppers. Also, 2 tbsp of pomegranate molasses + lemon juice would be mouth puckeringly sour! Also, and I promise, this will be the last 'also' the taste of this dip is great enhanced by roasting walnuts. I've made this twice now from a recipe I found on epicurious and subbed panko bread crumbs the last time (time saver!) and it turned out fine. Definitely worth your time and it keeps well in the fridge for days.
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5 users found this review helpful
Photo by Samitestar

Golden Yam Brownies

Reviewed: Jan. 24, 2012
I love this recipe, it is so versatile. I made these with Purple Sweet Potatoes (find them at an Asian Grocery). I replaced the brown sugar with white (didn't want the color to affect the pretty purple shredded sweet potato, same with the vanilla, I replaced it with Triple Sec (a clear, orange flavored liquor). For the glaze on top I heated Ube Jam (purple yam jam, very popular in the Philippines, also found this at the Asian Grocery) and thinned it with milk until it was a spreading consistancy. I waited for the brownies to cool, cut them out with a straight edge knife, they are super sticky and crumbly, so cut carefully, then I covered them with the purple yam glaze. They were so pretty and everyone at the club loved them. Thanks so much Starflower!
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2 users found this review helpful

Buttermilk Mango-Berry Crumb Cake

Reviewed: Jan. 19, 2012
I made this with fresh blackberries and mango. The cake was crumbly and well, there's just no other way to say this, but ugly. I waited for the cake to cool knowing that many baked goods present a more appetizing appearance once they've had a chance to set, this was not the case with this cake. They say tasting is believing, but frankly, aside from the tasty bits of fresh fruit, the cake itself was overly sweet and kinda gummy where it came in contact with the fruit. I tried the recipe a second time using a larger pan and dropping the fruit on top instead of folding it into the batter. Didn't make a difference, this still had the consistency of a quickbread instead of a cake. But then again, I've not had much success with quickie, one egg cake recipes. I think the cake could be improved with the addition of an extra egg, sprinkling a second layer of crumbs in the middle of the batter and adding the fruit to the bottom of the pan, in the manner of a pineapple upside down cake.
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15 users found this review helpful

Cheese Garlic Biscuits II

Reviewed: Jan. 12, 2012
Just made these and they are delish, even I like them and I'm not a big fan of quick breads of this sort, I prefer my gluten yeasty and crisped. I had to make a few changes to suit our tastes. First, I didn't shred the cheese, I cut it into little chunks, I figured they'd be less likely to get lost in the biscuity flavor that way. Second, I subbed 1/2 cup of whole wheat for the AP, I love the taste of all purpose, but whole wheat doesn't leave me feeling bloated. Third, I used a combo of plain yogurt thinned with milk, I think these biscuits needed the sour flavor boost. Fourth, I didn't make them into drop biscuits, I prefer a more formal look for my biscuits so I rolled and cut them into hearts and stars (!FANCY!). Last, once I cut the dough and plopped them onto a cookie sheet, I slid them straight into the freezer. I think allowing the butter to cool down after all that manhandling, makes the biscuits fluffier. Mmmm good!
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Prune and Olive Chicken

Reviewed: Dec. 27, 2011
I've made this about a dozen times now, it is that good and easy. I toss everything into a ziploc bag and then into the fridge. The only change I made was to increase the sauce by half and I used skinless, boneless chicken instead of a whole chicken. This recipe is pretty much the only reason why I keep capers and prunes in the house. One time I made this with dried apricots, I didn't realize that the bag of prunes on my shelf was empty (darn people putting empties on my pantry shelf!). The sauce is so delish over couscous, but my son especially likes it over noodles, long slurpy ones. Definitely a keeper and fancy enough to serve to guests!
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8 users found this review helpful

Scott Ure's Clams And Garlic

Reviewed: Dec. 2, 2011
I have made this so many times, the first time it was because it seemed the simplest of the clam recipes and because I had all the ingredients, each time after because my family wanted to eat this again. Be sure to have a loaf of crusty bread for dipping, the sauce leftover is heavenly. I had a lot of sand in my clams and found out that if you put the clams in a shallow dish (I used my big casserole) with a few inches of water and let the clams sit for about twenty minutes and they will spit the sand out.
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6 users found this review helpful

Sweet Cornbread Cake

Reviewed: Nov. 25, 2011
Just made this tonight and it was delectable. The only changes I made was to replace part of the flour with whole wheat ('bout a half cup) and the milk with evaporated milk + water. Couldn't be easier and it was great with a side of ham and garlic spinach.
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5 users found this review helpful

Jewish Cracker Snacks

Reviewed: Sep. 20, 2011
these were pretty good. I made a few substitions based on what I had in the cupboard, first off, I didn't have any matzo meal, so I subbed bread crumbs. I also didn't have cottage cheese, I did have ricotta (so weird, it's not like ricotta is something I regularly buy) I mixed the ricotta with honey instead of the white sugar and also mixed in a pinch of cinnamon and nutmeg. The only downside is that after being cooked, these have a short shelf life, they turn kinda mushy after a couple of minutes and definitely tasted yeck, when I tried to eat one I'd placed into the fridge for later. Oh well, it was a simple and easy, last minute treat. I think they would be even better with some fruit mixed in, maybe a little spoonful of blueberry preserves or even better, fig jam.
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Twinkie® Wiener Sandwich

Reviewed: Sep. 20, 2011
A clever sandwich for a clever man. My husband really likes to eat these, not everyday, more like once every leapyear, he says they are a cured meat sensation. He tried to get me to take a bite, but the smell of the processed cheese squirt, made my stomach gurgle in a very unpleasant way. While slicing the twinkie in half to make a bun for the weiner is the traditional manner of making these I think cutting the the weiner and twinkies into bite size pieces and skewering them on a bamboo stick (twinkie wiener kebab, anyone?) could really uplevel this treat. You could plan a fun UHF party around these, also add in a wheel of fish (sushi rice krispie treats), flying poodle cookies, ghandi's steak bites (pioneer woman has a recipe), mashed potato mountains, Yappy's dog treats, etc. the appetizer options are freaking limitless! Thanks again for the recipe!
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10 users found this review helpful

Cream Of Green Chile Soup

Reviewed: Sep. 11, 2011
I left out the corn tortillas and added sour cream instead and it tasted just like Potato Chili Soup I used to make from a neighborhood cookbook.
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6 users found this review helpful

Green Beans with Cherry Tomatoes

Reviewed: Sep. 8, 2011
Easy, quick and delicious side dish. For once I had fresh basil and this dish just sounded yummy. The only ingredients I changed were the garlic salt - replaced with sea salt and red pepper flakes and I upped the basil threefold. The tomatoes added a golden color to the butter, adding the basil near the end, I just let them wilt before turning off the heat and tossing this with the cooked beans. The sauce these ingredients create was so yummy, I used a piece of bread to wipe my plate clean.
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5 users found this review helpful

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