SAMJJ Profile - Allrecipes.com (18063484)

cook's profile

SAMJJ


SAMJJ
 
Home Town:
Living In:
Member Since: Nov. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Italian, Southern, Mediterranean, Healthy, Dessert, Quick & Easy
Hobbies: Hiking/Camping, Biking, Walking, Photography, Reading Books, Music, Painting/Drawing
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About this Cook
My cooking tragedies
When I was about four years old, my mother was making toast for breakfast. She asked me to take a kiddie butter knife out of the silverware drawer to help out. I wanted to help out more, though, and decided to stick my little fingers inside the toaster to pry the bread out (I'm not even sure if the toaster had popped yet). Ouch.
Recipe Reviews 22 reviews
Mom's Zucchini Pie
This tasted great--even the zucchini-hater said it was good. But there was a ton of liquid in the bottom of the pie plate, even though I baked it for a couple extra minutes and let it sit for almost 15 before cutting it. I only used two tablespoons of butter, but maybe I'll drain it next time. I also added about a teaspoon of minced garlic and 1/2 cup of diced ham, and used 1 cup mozzarella and 1 cup combination of swiss, cheddar, and Monterey jack (assorted open bags). Might have to try the leftovers for breakfast tomorrow!

0 users found this review helpful
Reviewed On: Aug. 8, 2013
Homemade Four Cheese Ravioli
For my first time making pasta, this went remarkably well! I didn't have cream cheese or provolone, so used more ricotta and mozzarella, plus a little swiss. I also added about 1/3 cup chopped, sautéed baby bella mushrooms to the filling. I was worried about being able to roll out the dough, based on other reviews, but had no problems with that (make sure to lightly flour the counter, though). Because I used fairly large cookie cutters to shape them, I only got 18 ravioli, but still had dough (and about half the filling) left over. I might try to re-roll the dough and cook it as regular noodles. Also, after I shaped the ravioli, I placed them on a plate until they were all finished, but when I went to move them to the pot, several of them stuck and had to be re-sealed. So, either spray your plate first or use waxed paper. I skipped the baking and just served them after boiling. No longer afraid of making pasta!

0 users found this review helpful
Reviewed On: Jul. 19, 2013
Baked Falafel
I was surprised this turned out as well as it did, considering the changes I made and my inability to read directions. I substituted light red kidney beans (blasphemy, I know, but it was that or black beans) and a tablespoon or so of dried parsley for the fresh (working with what I had on hand here). I also just mashed everything together with a potato masher since I don't have a food processor. And by everything, I mean I included the oil, since I didn't pay attention to the directions. Speaking of which, I let the mixture sit for 15 minutes prior to shaping it instead of after. I decided to skip the baking part, since it was too hot out, and just scooped heaping spoonfuls onto the skillet (ungreased) and cooked them like pancakes, a few minutes apiece. Tasty! But they were best when piping hot, and seemed to lose flavor as they cooled. This made about 8 silver-dollar falafelcakes (really 6, plus about 2 more worth of scraps and broken bits).

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Reviewed On: Jul. 6, 2013
 
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