Lady Sam Recipe Reviews (Pg. 1) - Allrecipes.com (13349863)

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Fresh From the Vine Tortellini

Reviewed: Jul. 22, 2013
What a great recipe idea but I changed it so much I'm not sure which recipe I'm rating. I used the plastic bag trick suggested by another reviewer and added about a half of a sweet onion quartered. Then put it all on a roasting pan lined in parchment paper. They roasted for 20 minutes with a turn about halfway thru. I sautéed 3 garlic cloves in olive oil and added some fresh pesto spiced with red pepper. When the tomatoes were done, i just funneled the parchment paper and poured it all in the pan with the garlic. After boiling pasta, I added a good splash, maybe a half cup, of the pasta water to the mix. Easy, fast and a good way to use all the tomatoes. Next time I think I will roast a red pepper along with the tomatoes and onions and then throw it all in a food processer and make a smooth sauce.
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Blackberry Spinach Salad

Reviewed: Jul. 16, 2012
This is outstanding. I made it for the ladies of my book club who all like fresh fruit and their salads with dressing on the side. I'm more of the raw veggie salad with a pile of creamy dressing on top kind of person. Everyone loved this and I am its biggest fan. I used fresh from the garden cherry tomatoes, more green onion and toasted the walnuts. Didn't use edible flowers. I made a spicy balsamic dressing and sweetened it with about a tablespoon of honey then lightly drizzled it over everything. It definitely is a keeper.
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4 users found this review helpful

Jewel's Watermelon Margaritas

Reviewed: Jul. 24, 2014
Drinking one right now so I thought I would review before I pour another. Freezing watermelon in cubes is the perfect idea. Bought a watermelon today and froze cubes in 2 cup containers. Added fresh orange juice instead of peel and a little triple sec. I make my simple syrup with stevia and leave in the refrigerator so I don't feel too guilty about adding as much as needed for a sweeter drink. May throw some fresh mint in next time and with all the melon I froze today there definitely will be a next time.
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Zucchini Herb Casserole

Reviewed: Jun. 23, 2014
Was looking for recipes that use zucchini and tomatoes since my garden has an abundance and this caught my eye. I figured it can't be too bad with all that cheese. I read the reviews and agreed it seemed pretty bland. I used olive oil to fry the veggies, fresh herbs from the garden and chopped, another clove of garlic, and a half of a jalapeño pepper. I also substituted half of the cheddar with smoked cheddar. The cooking time was spot on and the zucchini came out crisp tender. After all the changes I'd give it 3.5 stars and probably would not make again.
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Creamy Limoncello

Reviewed: Jan. 4, 2014
This was good and I definitely would make again. The lemons I used were really large so I used 6 instead of 8. It was still too bitter so I added about a cup of half and half because that's all I had. That did the trick. Next time I definitely would use smaller lemons and add whole milk or half and half for some of the milk.
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Pesto

Reviewed: Jul. 4, 2013
I've been making a version of this for years and I've never toasted the nuts ( and I've used walnuts, almonds and pine nuts ). So I toasted pine nuts and I can't say I noticed any difference. I usually grab a handful of other herbs to go in it. Sometimes oregano, parsley, even sage and marjoram. Whatever is planted next to the basil. It needs just a pinch of kosher salt and a little black or red pepper to be perfect. For new cooks out there, this old Italian granny swears that the best way to use pesto is to boil pasta, drain it saving some of that creamy pasta water to mix with the pesto and combine the pasta, pesto/water, sun dried tomatoes and fresh from the garden sweet cherry tomatoes that have been roasted. This is Sunday dinner in heaven!
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Mediterranean Chickpea Salad I

Reviewed: Feb. 1, 2013
Had a dinner party and used this in an antipasto platter. I skipped the cilantro and used basil instead and used chipotle infused olive oil for a little spice. It was a huge hit. I had another dish with olives or would have used black olives in this to make it a 5 star. I definitly would make it again.
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Vegetarian Korma

Reviewed: Jul. 24, 2014
This is definitely a keeper. As suggested by others, I par boiled the potatoes and carrots and then added them to the onions and sautéed them a bit before adding everything else. Increased the curry by another tablespoon and used coconut milk instead of heavy cream which was the best suggestion. If making it for myself instead of company I would add a little cauliflower and a sprinkle of red pepper. Thanks for all the good suggestions.
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Strawberry Basil Margarita

Reviewed: Jul. 19, 2014
Excellent! Didn't think I'd like the basil but found myself using more the second time I made it. Used lime instead of lemon and simple syrup instead of sugar. Really addicting.
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Zesty Quinoa Salad

Reviewed: Jul. 19, 2014
Very good basic salad. Excellent with some additions. First time I made it I followed the recipe pretty closely except I didn't add cilantro because I'm not fond of it. Second time I made it, I added a couple of cloves of garlic, minced jalapeño pepper, more onion, about a cup of fresh corn, and chopped an avocado, gave it a good coating of lime juice and added it to the rest. Now that's a salad!
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Blueberry Coffee Cake III

Reviewed: Jul. 19, 2014
Well, yum. Very easy and very forgiving recipe. I have an abundance of blueberries and am always baking or cooking something with them so I ran out of all purpose flour and had to use about half whole wheat flour, Splenda instead of white sugar, 3/4 cup of buttermilk, and half regular brown sugar and half Splenda brown sugar. Added lots more cinnamon, too. The batter was so thick I was concerned but the cake was very moist, juicy and held the topping well. I used some of the flour to coat the blueberries and baked in a foil wrapped spring form pan. Glad I wrapped the pan in foil because the berries oozed out a bit. Next time I would try lemon juice and zest in the cake.
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Margaritas

Reviewed: Jul. 19, 2014
So good and so easy. Can't seem to find 6-oz containers of limeade any more so, darn it, I'm forced to use the 12-oz container and double everything else. Also add a few ounces of fresh orange juice. After blending without ice, pour into a pitcher and keep in the refrigerator. Then when making a drink just add ice to the blender and whatever amount you want of the mix. Great for unexpected guests or just me enjoying the evening garden!
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Avocado Feta Salsa

Reviewed: Jul. 3, 2014
This was really very good. I added an extra avocado and about a half cup of fresh corn, cherry tomatoes instead of plum, sweet onion instead of red, and some fresh basil. Put everything together the night before and a few hours before serving I added the avocados doused in fresh lime juice. I don't like the taste of cilantro so this was perfect. If I were making this for myself (and I will), I would add more garlic and some minced jalapeño pepper. Thanks for posting.
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Kheer (Rice Pudding)

Reviewed: Jun. 1, 2014
I think this is my new favorite dessert. Did not use rose water and instead of cardamom I used about a teaspoon ground cinnamon, 1/4 tsp. freshly grated nutmeg and a pinch of grated ginger. Rice boiled about 40 minutes to get tender. I'm glad I read the reviews so I knew not to wait until all of the milk was absorbed. I refrigerated it overnight and the texture the next day was perfect. I served it with bowls of toasted coconut and almonds. All the ladies of my book club enjoyed it.
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Winter Lentil Vegetable Soup

Reviewed: Apr. 6, 2014
As written, 3 stars. Embellished, 4 stars. It's a great starting off recipe. I sautéed the veggies, except for the cabbage, in olive oil, then added about 5 cups of homemade veggie stock, tomatoes, lentils and cabbage and nearly tripled the spices including lots of black garlic pepper and simmered everything for about an hour. It was really good. Better the next day and freezes well.
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Pumpkin Roll Cake

Reviewed: Feb. 15, 2014
It was very bland.
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Hasty Chocolate Pudding

Reviewed: Feb. 14, 2014
Made this using 2% milk and a little less than 1/2 cup sugar substitute. It definitely was easy and the texture was great. It wasn't sweet enough so would use the full 1/2 cup of sugar next time and dark cocoa powder would be perfect. If fat and calories mean nothing to you, definitely add the butter.
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Whole Wheat Beer Bread

Reviewed: Feb. 14, 2014
Followed the recipe using Sam Adams Boston Lager and poured a little melted butter over the top as others suggested. I used splenda brown sugar and used a little less than the 1/3 cup the recipe called for. It still was good but a little sweet for a dinner bread. However, it was excellent toasted the next morning and 2 mornings later it is still good. Definitely would make again using a pumpkin or apple ale and the full amount of brown sugar substitute.
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Pumpkin Muffins with Streusel Topping

Reviewed: Nov. 16, 2013
Not bad. Moist. Good streusel topping. Used stevia instead of white sugar. Maybe that's what made it just ok. Instead of raisins, I used dried cranberries and bumped up the pumpkin pie spice a little. I would try some of the other pumpkin muffin recipes before making this again.
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Creamy Italian White Bean Soup

Reviewed: Nov. 15, 2013
Made it pretty much as written except used veggie broth in place of the water and shredded fresh parm on top. An immersion blender works perfectly for mashing the bean mixture. The soup was pretty bland the first day and somewhat better the next day but not worth making again.
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