SAMSYD Profile - Allrecipes.com (1050768)

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SAMSYD


SAMSYD
 
Home Town: Bronx, New York, USA
Living In: Barnegat, New Jersey, USA
Member Since: Mar. 2001
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Middle Eastern, Mediterranean, Low Carb, Healthy, Dessert, Quick & Easy, Gourmet
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Rare photo. I'm not in the kitchen. I'm on vacation
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Recipe Reviews 10 reviews
Lemon Cream Cheese Bars
The filling was excellent, especially when eaten cold. My husband and I enjoyed the perfectly lemony taste. The use of crescent roll dough was awful though. Very messy to work with. Doesn't hold its crispness, gets almost "soggy". I'd love to experiment with the filling using a butter or sugar cookie dough or a baked pie crust base, something that will maintain some crispy/firmer base substance. Also I like to freeze my baked goods and know from previous (non-dessert) recipes that crescent rolls do not do well after freezing. Any suggestions from out there would be very welcome as well. The entire 3 stars were just for the filling.

4 users found this review helpful
Reviewed On: Aug. 3, 2014
Old Fashioned Potato Kugel
I used this recipe as a base for a kugel that was so easy to prepare & came out excellent. In the REFRIGERATED section of the supermarket I bought 2 bags of Crystal Farms Simply Potatoes, Shredded Hash Browns (no excess water, no excess work). Used a very large Spanish Onion and I used peanut oil in lieu of vegetable oil. Because a 9x13 pan would have made too much for just me and my husband, I used 2 disposable alumiminum 9" round pans greased very well with the p. oil. One for now & one for later. Grated onion in food processor then added eggs (beaten)oil, salt, pepper and one bag of potatoes. Pulsed 'till mixed NOT OVERMIXED. Transfered to a large bowl & added 2nd bag of potatoes as is, mixed by hand until all ingredients incorporated. Divided in the two pans.Fluffed top with a fork so shredded potatoes could crisp up. Placed on cookie sheet. Placed in preheated 400 degree oven for 30 minutes, then lowered to 350 for 1 hour until nicely browned and crisp on top. May need additional 20-30 minutes depending on your oven. My husband couldn't wait to eat it because it smelled fabulous while baking. He ate it hot out of the oven. Tasted better to me when cooled. Crisp on top and softer in the middle. REALLY DELICIOUS and so very easy to prepare. I have no alternative to suggest if you can't find the refrigerated shredded potatoes except to do it from scratch.

10 users found this review helpful
Reviewed On: Jul. 1, 2013
Chicken Catch a Cola
This was so different tasting and easy to make. I added about a TBS of olive oil in addition to the butter and sliced the ham in strips. Next time I'll use either diced or chunky diced ham that you can buy packaged in the supermarket because the strips sort of disappeared into the sauce and the ham is such a nice touch. I love mushrooms so added more from the packaged already sliced mushrooms. One other thing I did was to add the leftover bread crumb mixture (from the bag I breaded the chicken in) to the sauce when I added the ham, etc. that ultimately required that I add the rest of the can of cola as well. This was made in my long, oval electric frying pan. This recipe will definitely be in my "chicken" rotation. Had the leftovers for lunch the next day. Even more delicious on day two. Great recipe Benjamin. Thanks

1 user found this review helpful
Reviewed On: Apr. 13, 2013
 
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