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

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Cottage Cheese Chicken Enchiladas

Reviewed: Jul. 31, 2007
The cottage cheese/sour cream mixture was so yummy. I made the chicken in the crockpot-three frozen chicken breasts with a chopped onion, 1/2 a beer with a sprinkle of cumin, oregano, cinnamon, black pepper and a couple of cloves of garlic, gave it a stir and cooked it on low for five hours and then shredded it, sooo easy and tasty. Thanks for the fab recipe!
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163 users found this review helpful

Mini Crescent Dogs

Reviewed: Oct. 31, 2008
Delish and easy for the kids to help with. To make it look more elegant, roll some in poppy seeds and some in toasted sesame seeds.
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46 users found this review helpful

Asian Coconut Rice

Reviewed: May 15, 2008
A lot of people said their rice didn't cook and I think it is water in their area, I noticed my rice recipes didn't work well in Washington, but always turned out in Arizona. Here's what I did to make this recipe:. Add one tsp. olive oil to a small pan with a tight fitting lid. Heat oil and then add the rice, stir often for two to three minutes then add the sugar,water and coconut milk (I reduced the water by 1/4 cup, the liquid should be about 1 inch above the rice) bring to a boil, reduce heat to low and cover for 20 minutes. Perfect rice every time!
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41 users found this review helpful

Wild Grape Starter

Reviewed: Sep. 17, 2007
I am on day seven and getting worried that it wont turn out! It seems such a weird way to make sourdough starter! But, I have my fingers crossed and a tasty sourdough biscuit recipe all ready to be used on day nine! UPDATE: Well, my fears were unfounded. It is now about three weeks later and I have used the starter to make pitas, rolls and bread. I wasn't sure about the amounts to feed the starter, so I just guesstimated and added equal amounts of flour and water each time. The consistency is viscous and the smell is very sour. I use a cup of starter, mixed with milk and flour and put it in the oven overnight and the next morning I mix up pitas, rolls, whatever and it works every time.
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37 users found this review helpful

Classic Cherries Jubilee

Reviewed: Sep. 16, 2008
Wow, I feel like a world class chef! This was easy and delicious and my guests were amazed! I made just two changes, I left out the water and subbed cherry juice from the can and I forgot the cherry extract and it still turned out beautiful. I almost messed it up by stirring in the brandy, but my husband stopped me in time and instead I just poured it over the top and then lit it with a long match (I was so worried that it wouldn't light up) blue flames sprouted and when they started to go out I tipped the pan a little to keep them going as long as possible. Thanks for the excellent recipe!
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19 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

Strawberry Margarita

Reviewed: May 22, 2007
Delicious! I can't give this enough stars. I am going to make this for a girls night next week, I think everyone will like it too. UPDATE:I make this with limeade instead of pink lemonade, get the real lime stuff, not the acid green stuff made with food coloring. I like it even better now.
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15 users found this review helpful

Avocado Green Goddess Dressing

Reviewed: Mar. 6, 2010
I love avocados and green goddess dressing, but this wasn't as tasty as I hoped. The buttery richness of the avocadoes was there and that was about it. The flavor was meh and didn't improve when slathered on shrimp, greens or even crispy orange bell peppers. My search for a lower fat Green Goddess recipe continues . . .
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13 users found this review helpful

Pesto Sauce

Reviewed: Aug. 6, 2010
I got a food processor for my birthday and pesto was the first thing I made in it. I liked this recipe because it used walnuts instead of pine nuts (they are so pricey and don't have the flavor that I remember, we used to buy pine nuts from the local indian tribe, freshly gathered and roasted, mmm). I used Thai Basil, it's a sharper taste and since I bought it at the local Asian Grocery - less $$! I left out the parmesan cheese, because I wanted this to last a long time in the fridge and I like to add cheese separately since I like to use pesto in balsamic bread dip and in eggplant parmigiana (wow! this was the best eggplant parmigiana ever). Thanks for the super recipe!
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12 users found this review helpful

Twinkie® Weiner 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

Pain Perdu II

Reviewed: Jun. 15, 2007
Wow! I can't imagine eating french toast any other way now. So tasty even though I used triple sec for the orange liquer (not very authentic) I will try Grand Marnier next time like someone else suggested.
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10 users found this review helpful

Fava Bean Breakfast Spread

Reviewed: Mar. 31, 2010
It took me a while to find canned fava beans (I heard they smell when you cook them). I made this a little bit differently than the recipe. I sauteed the onion, tomato and cumin with a a couple of cloves of garlic, a 1/4 tsp of ground coriander and a sprinkle of paprika. After the veg were softened, I added in the lemon juice, allowed it to cook down a little then I added the beans, mashing them a little as they heated. I served the fava with warm rye pitas and chopped cucumbers. But I did a little research and often people eat this with a fried egg and harissa (hot pepper sauce).
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9 users found this review helpful

Chicken Saltimbocca

Reviewed: May 25, 2009
A good start, but not so great without some extra work. First off I pounded the breast thin. Dredged them in seasoned flour, added garlic and mushrooms to the pan when I was frying and let them steam with the lid on once I added the wine. Delish!
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9 users found this review helpful

Lahmahjoon (Armenian Pizza)

Reviewed: Oct. 16, 2008
Tasty and easy! I combined this with a couple of other recipes for Lahmahjoon adding chopped shallots in place of the bell pepper, toasted pine nuts and most important of all, 1/8 tsp of ground allspice. The smell when these were cooking reminded me of my favorite Jordanian restaurant in Tucson, divine. We rolled these up with chopped parsley, cukes, tomatoes and a hefty dollop of baba ghanouj (recipe on this site!). Thanks for the excellent and economical meal!!!
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9 users found this review helpful

Pork Tamale Pie

Reviewed: Feb. 22, 2008
I made the roast in the crock pot overnight. I used half a mexican beer (in place of the water) and added a pinch of cinnamon and a can of diced green chiles with the other spices. In the morning I shredded the pork and put it in the fridge for later. The casserole went together so fast that evening, I love that! Yum, thanks for the recipe!
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9 users found this review helpful

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

Poblano Chile Enchiladas a la Gringa

Reviewed: Jun. 19, 2011
Awesomesauce = this recipe. Well, almost, because I changed a few things. First, I don't do boiled chicken, not ever, the texture is all rubbery and the flavor is so bland, so I made my chicken in the crockpot, dry roast style (chicken, 2 tbs. chile oil plus 1 tbsp. kosher salt, cook on low for five hours, then shred). Which meant I had to use broth I'd saved from my Thanksgvg Turkey. Also, I added 1 jalapeno and a nice squeeze of lime juice, awesomesauce. Sadly, I followed someone else's directions to make this casserole style and I loaded up the pan with the sauce, chicken, tortilla, shredded cheese layers and baked until brown. Wow, bad idea, Olga was right, just prepare each enchilada on the plate! I still ate some of the enchiladas, but the corn tortillas had turned to mush (like what happens if you leave a bowl of raisin bran to answer a phone call from your mom. Why does she always call when I'm eating cereal?) So, the second time, I made the chick, made the sauce (with minor, tasty changes) and plated each enchilada with a dollop of sauce and cheese for each individual serving. I had leftover sauce and chicken the next day so I served it atop a pile of couscous with roasted onions and garlic. This awsomesauce has many possibilities, I might try it with broiled coconut shrimp for dipping, atop smashed potatoes, inside of a veggie rice wrap with a spoonful of mango salsa. Cheers Olga, thank you for the wonderful recipe!
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8 users found this review helpful

Devil's Steak Sauce

Reviewed: Nov. 29, 2010
Lick the plate tasty. I'll admit it, I like steak sauce, the citrusy, smoky, sweet taste is the perfect foil for a hunk of grilled meat, but we were out and too lazy to drive to the store (even thought it is less than a mile away) so I thought I'd give this recipe a try. I had to adjust the ingredients a bit since I didn't have everything called for, I was missing the raspberry jam, of all things, so I subbed a mixture of blueberry jam (I really don't like blueberry jam, its been sitting in the fridge for ages) and marmalade, my thought was that my famous brand steak sauce had orange juice, so why not add it to this homemade version? Well, it turned out delish, my honeybun thought it was a bit sweet and added more hot sauce to his. Thanks for the great recipe.
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8 users found this review helpful

Caesar Salad Supreme

Reviewed: Jun. 3, 2010
Mmm, good! I made this the first time with anchovy paste and subbed more than half of the mayo with buttermilk (I'm not a fan of mayo) and it was so good I was practically licking my blender. The second time I made this with anchovies, four fillets and I thought it was a little too fishy, I had to add extra lemon juice and a dash of red wine vinegar. UPDATE: I've made this dressing so many times, I've lost count. I've taken it to parties and served it to kids, okay, just three of the six ate it, but two of the three naysayers live on chicken fingers, mac n'cheese and ketchup, so, I don't think anything would have been approved by them. Anyways, I leave out the parmesan because I always have too much dressing and it keeps well in the fridge if I leave the parmesan out and just add cheese to the salad after tossing. Thank you for a perfect recipe!!!!
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8 users found this review helpful

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

Displaying results 1-20 (of 106) reviews
 
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