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Mom's Buttermilk Pancakes

Reviewed: Sep. 25, 2010
These are delicious!!! They taste better than any box pancakes I grew up eating. This recipe is definitely a keeper.
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10 users found this review helpful

Dark Chocolate Cake I

Reviewed: Sep. 25, 2010
This cake is moist and delicious, the best chocolate cake I've ever made. I added nuts to mine (pecans) and it came out wonderfully. this is the recipe I intend to use all the time.
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0 users found this review helpful

Best Tuna Melt (New Jersey Diner Style)

Reviewed: Sep. 25, 2010
I used regular white vinegar instead of the red wine vinegar, homemade white bread instead of rye bread, extra sharp cheddar cheese (shredded) instead of the swiss cheese and I didn't bother with the paprika at all. I also made it with solid white tuna and reg chunk light tuna and both work well. great recipe.
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1 user found this review helpful

Grandma VanDoren's White Bread

Reviewed: Sep. 25, 2010
This is a great recipe!!! The bread comes out so thick and chewy, and since it's so thick it doesn't get soggy fast so making a tuna melt on it is great (when you toast this bread in the oven with some butter on it, it's the best), just don't slice it so thick and put so much filling that it's hard for you to fit it in your mouth...I speak from experience lol.
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0 users found this review helpful

Crusty White Bread

Reviewed: Sep. 25, 2010
Someone please let me know if this was only for bread machines, because I used the oven and this bread came out not only hard but overly dry as well. I followed this recipe step by step, I didn't change a thing (it's bread and I'm new to making reg white loaves of bread so I'm learning what works and doesn't), and this bread came out flavorless. I'd used another white bread recipe and I was just trying this one to compare to other one I had. They were like night and day. I'll never try this recipe again.
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1 user found this review helpful

Indian Mustard Fish

Reviewed: Sep. 25, 2010
I was just going to experiment and try this recipe out so I only used one salmon fillet so obviously I reduced all the other ingredients. And I didn't have any green chile peppers so I used about a tablespoon crushed red peppers in it's place. and 1 tablespoon mustard powder. That time it tasted WONDERFUL. So I decided to make more and used the 3 tablespoons of mustard powder and I see that's where the recipe goes wrong. It's too much mustard seeds they're saying to use and not only does it eclipse the other flavors, you can't even taste the salt when you add as much mustard seed as they tell you. So just add 1 tablespoon for the flavor (maybe less).
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4 users found this review helpful

All-Bran's Best Bran Muffins

Reviewed: Nov. 8, 2010
I substituted the All Bran with rolled oats (after having them in the blender for a bit) and they still came out nice.
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5 users found this review helpful

Soft Chocolate Cookies

Reviewed: Nov. 18, 2010
easy to make, delicious cookies. i added pecans to mine and they turned out great.
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1 user found this review helpful

Dumplings

Reviewed: Nov. 20, 2010
This was a great simple recipe. The only thing I did differently was substitute the margarine with butter. Other than that, I followed everything to a "t" and they came out perfect! :-)
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1 user found this review helpful

White Texas Sheet Cake

Reviewed: Dec. 1, 2010
This cake is DELICIOUS! I'm eating mine fresh out of the oven as we speak and I'm telling you, it's the best white cake I've ever baked. The bottom of the cake that was left in the pan was good as well! The top is buttery and sweet, this cake doesn't even need any icing (I'm eating the cake as is, no icing anyway, I didn't feel like making any). I'll admit that I had my reservations about baking this cake since one of the ingredients was a good bit of water and I thought about substituting the water with milk but changed my mind and decided to go along with that part of the recipe as is and I'm glad I did. However, I did make a couple of changes: I substituted the almond extract with vanilla and the baking soda with baking powder. I personally don't like using baking soda when I'm baking cakes and usually always use baking powder anyway. Since I had a half cup of butter softened already and not a whole cup I simply halved the entire recipe to make a smaller cake since it was just for me tonight to satisfy a cake craving. My cake didn't really rise that much as others' said, but I care more about the taste than a big hunk of cake that won't taste good. I say unless you're baking a cake just for appearances this is the one! Thanks for posting this recipe! :-D
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2 users found this review helpful

Simple White Cake

Reviewed: Feb. 28, 2011
The only thing I did differently was use margarine instead of butter. I tried that horrible Magnolia Cupcake recipe from another site, so anything after that would've been good. These were easy enough to make, but they weren't great like every other reviewer went on about. All I did was cream the margarine and sugar together, mix in the eggs 1 by 1 with the mixer, added the rest of the wet ingredients, and then beat the dry ingredients in by hand. They still came a bit dry. I guess I should've added a bit more milk like the other reviewers said *shrugs*.
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3 users found this review helpful

Italian Cream Cake I

Reviewed: Mar. 24, 2011
I don't really like coconut flakes in a cake too much, but I baked it for some other people and they loved and raved about it, so if they're happy, then I'm even happier. (I tasted it and it was good, but it's just not my style. It was moist and everything was perfectly balanced without any alterations to it besides a little bit less walnuts.)
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2 users found this review helpful

Challah I

Reviewed: Mar. 25, 2011
I halved the recipe and then made a few alterations along the way. Instead of putting a 1/4 cup of honey in it (remember, I halved mine, so it would've been 1/4 instead of a 1/2 cup), I used a 1/4 cup of brown sugar and 2 tablespoons of honey. I still used 1 tablespoon of yeast, however. The bread is delicious. I didn't bother with using any poppy seeds and I brushed the top of mine with butter so it would soften nicely instead of egg. It's been about 3 days later now and there's only a bit left, just as good as the store brands and isn't as crumbly as other bread recipes I've tried.
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1 user found this review helpful

Blackened Tilapia with Secret Hobo Spices

Reviewed: Jun. 24, 2011
I actually found myself feeling a bit guilty for even using this recipe considering how the person who posted it even got it (seemingly pick pocketing a homeless person), but its good. And its a really flexible recipe as well, I've altered it just the way I wanted to with a few other ingredients and it came out just as good.
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1 user found this review helpful

Mexican Mole Sauce

Reviewed: Jun. 24, 2011
I made this a few months ago and it was absolutely delicious. I did not alter a thing! First of all, it's fine if you choose to use the tomato soup and adding the other ingredients does not make it taste simply like "doctored" tomato soup as another person said; everything blends together beautifully. I also found that cocoa powder worked fine. Reading other reviews it just seems that people try to make this recipe more difficult than it is, and that really isn't necessary at all. It's great just the way it is and you don't have to go through the hassle of melting dark chocolate if you don't want. Use this recipe as is and it will make you a great meal.
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4 users found this review helpful

Strawberry Cake from Scratch

Reviewed: Jun. 24, 2011
If you want the cake to be less dense the only thing you have to do is add a half cup butter instead of 1 cup. Simple. I didn't use the gelatin as I don't eat it and I didn't see the point really unless you want more color and maybe a stronger flavor, but the stronger flavor would be artificial in my eyes and I didn't want that in a homemade cake. I simply used more of the strawberry puree and it gave enough of a flavor so if I wanted to make a strawberry frosting it wouldn't be over powering; I didn't this time, but I will the next time I make it.
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7 users found this review helpful

Squash Stuffed with Ricotta Cheese

Reviewed: Jun. 26, 2011
This is actually a really great recipe, especially since it kind of acts as a base and it lets you add what you want. Instead of using fresh onion and garlic I used powders, canned spinach (1 can, it tastes great and didn't make a difference), and I used 1 egg instead of 2. I didn't have any squash so I used the No Roll Pie Crust from this site that I love and made 2 huge spinach pies. It tastes delicious and I don't find it bland at all. If you want to spice it up some just add some cayenne pepper and chicken chunks or something. Terrific recipe!
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6 users found this review helpful

No Roll Pie Crust I

Reviewed: Jun. 26, 2011
This is a terrific pie crust. I use it all the time. All you have to do to roll it out just right is put it between 2 sheets of wax paper and use a rolling pin. Not to mention you don't actually have to use peanut oil, I've used Canola, Vegetable, and Corn oil with this recipe and it yields the same results. This saves money since everything you need is probably right there in your cupboard.
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1 user found this review helpful

Peasant Bread

Reviewed: Jul. 3, 2011
If your bread doesn't coming out with a rise like your typical breads, don't worry. When mine came out of the oven looking the way it did I panicked because I thought I'd messed something up, but it tastes great and was chewy and not crumbly at all. Very good and easy bread recipe.
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3 users found this review helpful

Famous Japanese Restaurant-Style Salad Dressing

Reviewed: Jul. 13, 2011
First of all, this exact recipe is on topsecretrecipes.com and this is a replica of the Benihana Ginger Salad Dressing. The person who posted this simply didn't credit that site.. I tried this dressing over a year ago and it's perfect as is, tastes just like the one at Benihana's, so the people who are always saying it needs tweaking and this and that, just know that this is a recipe made to taste exactly like the one Benihana's restaurant and it does. Maybe the ones who constantly want to change it just don't know how the one's at BH's taste.
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5 users found this review helpful

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