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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13 users found this review helpful

Original Irish Cream

Reviewed: Nov. 18, 2014
Oh my! I'm sitting here sipping this sinful thing trying hard not to chug it. I'm giving it 5 stars even tho I had to change it. I used half heavy cream and the rest was half and half. Only had 1-1/4 cups of Irish whiskey and used amarreto instead of almond extract. Also used a dark chocolate syrup and a decaf instant coffee. I added the instant coffee to the vanilla, amaretto and chocolate syrup and microwaved it for about 15 seconds to dissolve the coffee. Cooled it a bit then added to the blender with everything else. I might up the whiskey the next time. I know I will never buy the original again. I'm having another glass now.
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8 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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4 users found this review helpful

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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4 users found this review helpful

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

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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2 users found this review helpful

Cottage Cheese Roast

Reviewed: Oct. 4, 2014
I've made this dozens of times and can't believe I've never reviewed it. This is one of my favorite things to make when I want comfort food. I usually make smashed potatoes and mushroom gravy to go along with it. I've made it several different ways including using low fat cottage cheese. But when I want a special treat I use the 4%. Usually use Italian style panko breads crumbs instead of corn flakes only because I never have corn flakes in the house. Sometime I use 3 eggs, sometimes 4. Haven't really noticed much difference. Sometimes I add ketchup or tomato sauce. It doesn't taste like meat loaf but being a vegetarian I don't want it to. Makes a great cold sandwich the next day.
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1 user found this review helpful

Apple Raisin French Toast Strata

Reviewed: Sep. 28, 2014
I used 6 eggs instead of 8 and baked it for an hour. I added a lot of cinnamon, freshly grated nutmeg and cloves and it still was pretty bland.Didn't like it at all.
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1 user found this review helpful

Marrakesh Vegetable Curry

Reviewed: Sep. 19, 2014
This was good and I would make again. I cut up all the veggies and threw them in a large pot that had about 3-4 tbsp of olive oil. Then I minced 4 cloves of garlic and added the seasonings, doubling up on the curry and added more cayenne. I used garam masala in place of cinnamon. Also added about a half cup more orange juice. Maybe would use veggie broth next time. Also would use more raisins and almonds. Thanks for the recipe.
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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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1 user found this review helpful

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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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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1 user found this review helpful

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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1 user found this review helpful

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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Hawaiian Frosted Cake

Reviewed: Dec. 25, 2014
Loved this cake It is fast and easy to make and presents beautifully. It's not possible to find an 18.25 ounce box of cake mix so I used a 16.25 ounce box and cut the oil to 1/4 cup. I added dark rum instead of the extract. I thought it was perfect but a couple of the people said they couldn't taste the pineapple. Next time I may add crushed pineapple to the icing. This time I used a 13 x 9 pan but it would make a beautiful layer cake. And maybe I would put the crushed pineapple between the layers.
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Pumpkin Cobbler

Reviewed: Nov. 28, 2014
Followed recipe exactly except for using vanilla instead of orange extract. It was ok served a couple of hours after baking but much better the next day. Tasted more like pumpkin pie with a streusel top. It was easy to put together but not sure I'd make again.
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Portobello Pot Pie

Reviewed: Nov. 12, 2014
The filling was very good with some minor tweaks but like some of the others reported, it came out runny. I added veggie Worcester sauce and a sprinkle of red pepper. I also added a couple of cloves of minced garlic and since I didn't have any sage I used a similar amount of herbes de provence. I used homemade veggie broth and a tablespoon more of rice flour. The gravy was a good consistency in the pan and I hoped it would thicken up more when baking but it didn't. So it looked very nice until cutting it when it fell apart. But it would make a very good stew by adding some peas or other veggies.
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Delightful Indian Coconut Vegetarian Curry in the Slow Cooker

Reviewed: Oct. 22, 2014
Good enough to make again. I used 3 unpeeled russet potatoes and one large sweet potato. Added about a tbsp of cumin to the spice mix. Added 1/2 each of green and red pepper, 3 cloves of chopped garlic, onion soup mix, chopped Vidalia onion and 2 cans of coconut milk. After a couple of hours in the crockpot I added about a cup of cauliflower, the carrots and about a cup of homemade veggie broth. After another hour I added the peas and about a cup of salted cashews. All in all it took about 5 hours in the crockpot. Actually I think you could add all ingredients at the start and let it go. Because of the added ingredients, I would add a bit more curry but keep the rest of the spices the same.
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Sweet Potato Minestrone

Reviewed: Oct. 10, 2014
Good starter recipe. Just throwing a few more things in makes it excellent. Used olive oil to sauté the onions, celery, garlic and some fennel. Added about a tbsp of basil, and some oregano, parsley, thyme and marjoram. Also added about a tbsp of crushed red pepper. Once the tomatoes and broth boil I added the sweet potatoes and carrots. After that bubbled for a while I added some cannelllini beans, frozen peas and Lima beans and finally a handful of ditalini pasta. Really good. Better the next day and freezes well.
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