Seawitch Recipe Reviews (Pg. 1) - Allrecipes.com (16307343)

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Whole Grilled Trout

Reviewed: Aug. 30, 2013
Visiting my sister and she was given some trout that was begging to be grilled. Found this easy recipe and had all the fresh ingredients. This was simple and simply fantastic!!
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22 users found this review helpful

Lentils and Rice with Fried Onions (Mujadarrah)

Reviewed: Apr. 20, 2011
My mothers side of the family is Lebanese and this is almost exactly like we made it. I love the ideas of the carmelized onions and I will definetly use them. We use allspice as the spice and also add a about a tablespoon of lemon juice. The yogurt is a MUST. What I do is strain it in a larger strainer or colander lined with cheesecloth with a weight on it overnight - or you can use Greek yogurt. The straining seperates the liquid so that you have a thicker consistency of yogurt. Yes, serve with greek olives & pita bread!! Definetly one of my favorite "comfort foods" Thank you for the new twist on a family favorite! *********** Made this last week & ate it almost everyday! I LOVE IT. I used Cumin & a spice from the Lebanese store - sorry - dont' have a name to it - but I went heavier on the cumin then called for. The onions were a perfect touch. I am putting this on my "feel good" food list
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8 users found this review helpful

Peach Cobbler II

Reviewed: Jun. 28, 2011
The recipe appeared just in time to use the extra peaches I had. I used someones idea of yogurt substitute for buttermilk - I ALWAYS have yogurt on hand. I also coated the peaches with flour as another person suggested. My contribution was to put in a mix of a pinch of cardamon & nutmeg & flavor the peaches with it - very light. After the peaches baked i drained most of the juice but not all & with this reserved juice I will use it as part of a marinade for chicken ( would be good with pork too!). The cobbler came out perfect - just right moisture content. I wasn't crazy about the topping - it's good - just not what I was looking for.
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6 users found this review helpful

Greek Lentil Soup (Fakes)

Reviewed: Apr. 10, 2011
Very good. When I read this I got hungry for it and had to have it... It reminded me of my familys recipe which I hadn't thought of until the end when I was reading about the vinegar & I realized where the vinegar or tart flavor came from! Being of Lebanese background we made this very similarly but instead of vinegar we used lemon juice & we used dried mint instead of oregano & rosemary. I like both recipes and glad I tried this one. I added a few flakes of red pepper and had it with a Greek type salad & small piece of homemade veggie pizza to take place of the bread-which I feel rounds out the meal. MUST HAVE BREAD!! : >) Thank you for the good Sunday night meal.
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6 users found this review helpful

Black Bean and Couscous Salad

Reviewed: Jun. 6, 2011
Great blend of ingredients but you have to triple or quadruple the olive oil/lime/vinegar portion of the dressing. The beans ( I cook my own ) and the couscous soak up the dressing quickly. Salad flavors are best several hours later or overnight. I didn't have green onions & used red instead but I would not recommend that - next time I'll make sure I have green onions
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5 users found this review helpful

Baked Slow Cooker Chicken

Reviewed: Sep. 28, 2013
I love this recipe. I use whatever seasons I'm in the mood for at the time I make it. I am a fan of putting seasonings/herbs/garlic & even lemon and/or lime leaves from my potted trees! I will NEVER use aluminum balls to set the chicken on, but prefer either whole small potatoes or large/med halved and I imagine that other large veggies would serve well. Also, NO liquid is required because this makes an amazing amount of chicken broth on it's own. Later, after removing the chicken you can add water to make a soup base. The cooked chicken can be used so many ways in so many recipes - and don't forget just a plain old good chicken sandwich!
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4 users found this review helpful

Baked Omelet Pie

Reviewed: Jul. 24, 2011
My first Fritata and it is fantastic. I usually take all the same ingredients & make a non-baked version but this surpasses that. I didn't have ham - not even breakfast sausage but used 2 hotdogs - hey - it's all I had in the way of meat. just sliced them length wise & then sliced crosswise. I upped the ingredients by about 50%. I laid the tomotato slices on top without mixing in & put the cheese on top of that. I baked for about 22 min with 2 min under the broiler. I have a bigger appetite then the small serving it was calling for . I would say this serves 4-6 instead of 8. It's too delicious to be giving small slices. Of course not everyone has a big appetite.
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4 users found this review helpful

Refried Beans Without the Refry

Reviewed: Feb. 19, 2011
These were fantastic. I too will ONLY make them this way -- when I have time. I saw recipe & went right to the kitchen with the recipe on my Android phone. I put it all in the crockpot & went to bed. I live in a small, 1 story home & I smelled them ALL night!! only make during the day - the heavenly aroma will consistently wake you up otherwise. I had them today after a 6 mi. run. I had a cooked baked potato I diced & sauted a small amount of green pepper. Put a mound of beans in a saute pan with the peppers & potatoes, flatten a bit - sprinkle on some chedder cheese & broke an egg in the middle & covered till egg set. This made me last 5 hours before I was hungry. MMMmmm. For dinner I took plain corn tortilla chips, put some warmed up beans on them - shredded cheese & salsa - zapped it in the nuker & put it on a bed of spinach. Good thing I live alone!! Someone wrote that the onion totally dissolved. Not so but I took most of the onion & diced it up very fine & added to the beans. This recipe is a keeper
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4 users found this review helpful

Paprika Chicken with Mushrooms

Reviewed: Sep. 18, 2010
I made this last night when my g/f came over. Because she is on carb free diet, I served it over a bed of steamed baby spinach. I had only 1 whole breast so I cut it in wide strips. I also used a mix of 2/3 sweet paprika and 1/3 smoked paprika. She gave it a 5 star thumbs up!
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4 users found this review helpful

Simple Scones

Reviewed: Sep. 4, 2010
My sister gave me a copy of this recipe that I have been using for a few years. It's simply the best. I wanted to share it with a friend but won't be seeing her to give her a hard copy & so I googled it & here it is! So I emailed it to her. My addtion or change is - I don't use sour cream I use a flavored yogurt to go with the type of scone I'm making. I add a little more of the dried fruits also and for the lemon and orange recipes - more grated lemon or orange. I have gjven this recipe to a few people - it's the easiest/best even for a non-baker like me.
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3 users found this review helpful

Quinoa Chili

Reviewed: Dec. 15, 2011
This was very good. The Quinoa was a different touch. Even though I LOVE chili on a baked potato as one cook did I couldn't do it with this one - would have been much too heavy. This is good as is. I skipped the zuccini - didn't want to waste one because it would have got lost. I used ground turkey instead of beef. Other then that I followed the recipe exactly - only increasing the cumin - that is just personal preference. The heat was just right.
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2 users found this review helpful

Blueberry Pecan Biscotti

Reviewed: Jan. 10, 2011
My first Biscotti also! What better way to spend a snowy day. I didn't have blueberries but had plenty of dried cranberries and I had the pecans - which I toasted slightly in the pre-heating oven. I added about a tablespoon of grated orange peel I keep in the freezer for just this type of occasion. That is the only deviation I made from the recipe. Also it took about 8 min. longer to bake then recipe says, but that may have been due to size or shaping of my logs. Wonderful flavor & was perfect with my afternoon tea.
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2 users found this review helpful

Cheryl's Spinach Cheesy Pasta Casserole

Reviewed: Apr. 28, 2013
Use this recipe as a base & go from there. I used my own quick homemade sauce to cut back on sodium, etc. The sauce in itself was seasoned perfectly but when I used it for the recipe I found that it was not seasoned enough as indicated by others. Go heavier. I did lightly saute fresh spinach & even added garlic. I did NOT use all that cheese - maybe 1/2-2/3 of the amount called for. The cheese would only have added FAT - it would not have made a difference with taste. I added a little water to the can of tomatoes that I used & used that with the egg. I did not add the bread crumbs... combo of I forgot & didn't think it would add anything - I could be wrong. So.... go heavier on seasonings/spices because it has to go a long way. Oh... I used corkscrew pasta - good choice.
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1 user found this review helpful

Frank's Favorite Slow-Cooker Thai Chicken

Reviewed: Aug. 4, 2013
This was a great recipe. I had to modify based on ingredients on-hand. I didn't have coconut milk - I swear I did at some point. Anyway - I used a Thai curry jarred sauce I had on hand with coconut milk in it. I used half the ginger because I was fearful of being too spicy but I will go with recommended 2 TBL next time. Also, I had a whole chicken which I split down the middle & flattened out and it took little more than 1/2 the time recommended. Served over brown rice with sauted veggies on the side & salad. The reason I gave it a 4 star and not 5 is the sodium level is extremely high so use low sodium where you can. The fat level was a bit much - but it didn't stop me from enjoying the recipe. Thanks for the idea!!
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0 users found this review helpful

Cornbread Pancakes

Reviewed: Sep. 8, 2012
For some reason I have been in the mood for Something made with cornmeal and this recipe was there. I followed the directions exactly and like others, used the milk/vinegar combo as a substitute for buttermilk. since I don't like syrup on pancakes ( yes I know that's weird) these will make a good snack with something spread on them or rolled up in them. This recipe was delicious and easy thank you for sharing.
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