SAMJJ Recipe Reviews (Pg. 1) - Allrecipes.com (18063484)

cook's profile

SAMJJ

Reviews

Menus

 
View All Reviews Learn more

Mom's Zucchini Pie

Reviewed: Aug. 8, 2013
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!
Was this review helpful? [ YES ]
0 users found this review helpful

Homemade Four Cheese Ravioli

Reviewed: Jul. 19, 2013
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!
Was this review helpful? [ YES ]
0 users found this review helpful

Baked Falafel

Reviewed: Jul. 6, 2013
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).
Was this review helpful? [ YES ]
0 users found this review helpful

Roasted Asparagus with Parmesan

Reviewed: Apr. 24, 2013
This was a good flavor combination. I used a premade black pepper-garlic combo instead of just garlic powder. I just wasn't impressed with how the asparagus ended up; the roasting seemed to take away from its awesome natural flavor and texture. I'll probably stick to blanching--faster and tastes better.
Was this review helpful? [ YES ]
0 users found this review helpful

Sauceless Garden Lasagna

Reviewed: Apr. 24, 2013
This dish smelled and tasted delicious! I used grape tomatoes rather than roma and mixed them in with the spinach, etc. However, even after letting it sit for 20 minutes, there was at least a half-inch of liquid in the bottom of the dish (I did use regular lasagna noodles, which may have been part of the problem, but only cooked them partway to begin with). The exposed noodle edges browned too much and turned rock-hard (and were fed to the dog). It completely fell apart upon serving, which makes me wonder why it should be made as lasagna. If I try it again, I'd do as another reviewer suggested and use penne or rotini and serve it as a side dish; it was too light to be a main dish and only made me hungrier.
Was this review helpful? [ YES ]
0 users found this review helpful

Seven Layer Tortilla Pie

Reviewed: Mar. 14, 2013
I was worried about how this would turn out, since I was in a hurry and screwed up a few things. I used whole wheat tortillas, a can of refried beans in place of the pintos, added some chopped bell pepper to the black beans, and was liberal with the cilantro. I also (accidentally) left out the tomatoes and didn't bother to measure the amount of beans I was spreading in each layer, so the top black bean layer was pretty skimpy and the whole stack of tortillas was droopy around the edges. I also used a combo of Mexican cheese blend and mozzarella. If I'd had more time, I definitely would have added more spices and vegetables, but as it was, it was delicious and held together surprisingly well! Will make again.
Was this review helpful? [ YES ]
1 user found this review helpful

Coconut Syrup

Reviewed: Mar. 8, 2013
I made this several years ago to go with banana pancakes for my mom's birthday. Even though I didn't blend it (didn't want to wake up the 3rd shift worker sleeping upstairs), it came out great. I didn't have anything to compare it to, but Mom had tried it in Hawaii and approved this version.
Was this review helpful? [ YES ]
0 users found this review helpful

Best Friend Doggie Biscuits

Reviewed: Mar. 1, 2013
Very easy and Sophie enjoys them. I substituted old-fashioned oats for the cornmeal and used 1 cup whole wheat flour and 1 cup all-purpose. I also added a few tablespoons of toasted wheat germ. I had to add a little extra chicken broth to get the dough to stick together, then rolled it out to about 1/4" thick. I accidentally left one batch in for eight extra minutes, but they didn't burn, just got a little crispier.
Was this review helpful? [ YES ]
2 users found this review helpful

Mardi Gras King Cake

Reviewed: Feb. 27, 2013
This ended up tasting okay, pretty authentic, but dried out quickly and was not worth the fuss. I cut the recipe in half, because I only needed one cake! The dough was much too sticky and very frustrating to work with. It tore when I rolled it up with the filling, which I made with just butter, brown sugar, and cinnamon. Even though I tried to patch it, some of the filling leaked out while baking. I read other reviews first and knew the baking time was too long, but forgot to check the cake early, so it got too browned on top. Also, the icing recipe made very little, so it was only drizzled on the cake. I'll be going back to my old recipe next year.
Was this review helpful? [ YES ]
2 users found this review helpful

Doberge Cake

Reviewed: Feb. 27, 2013
I made this for my mom's birthday, which fell during the week after Mardi Gras this year. The only warning I would give is DO NOT follow the recipe's means of checking the cake's doneness. Bake it until a toothpick inserted near the middle comes out clean. I lost one of my pans because of this, so the cake ended up with only 4 layers instead of 6. Also, I put strips of waxed paper under the cake as recommended, but they ended up being buried by the ganache, which was much too runny to spread, even after chilling for a few hours. I actually had to put the cake plate onto a pizza pan to catch the overflow. Other than that, it was delicious. I had (still have!) a ton of custard left over (partly because I had fewer layers, but even so, it seems like way too much), but it's being put to good use making parfaits with the salvageable bits of the unsuccessful cake pan.
Was this review helpful? [ YES ]
3 users found this review helpful

BBQ Glazed Homemade Meatballs

Reviewed: Feb. 2, 2013
These were pretty good, but nothing special. Using oats rather than breadcrumbs gave the meatballs a fluffier texture. I had to make a couple substitutions based on what I had: 2% rather than evaporated milk and worcestershire sauce instead of liquid smoke. Based on other reviews, I cut back on the sugar, but the sauce was still nothing remarkable, just a typical homemade barbecue sauce. The meatballs also only took about 45 minutes to cook. I like that they are baked (never thought of that!); it's easier, cleaner, and maybe a bit healthier. I'll consider using oats in place of breadcrumbs in the future, and may add liquid smoke to bbq sauce if I ever get ahold of any, but will not use this recipe again.
Was this review helpful? [ YES ]
0 users found this review helpful
Photo by SAMJJ

Double Chocolate Biscotti

Reviewed: Jan. 2, 2013
These were frustrating, but kinda worth it. I halved the baking powder as others suggested, but they were still a bit of a pain to work with--the dough was much stickier than the other biscotti I made, and they didn't firm up too much after the first baking (the logs were like giant chocolate chip cookies). I had planned on letting them cool for 10 minutes or so before cutting (based on the other recipe I'd made), but they were so soft, I had to wait about 40 and still had some breakage issues. So, I don't know if I'd go through that to make them as biscotti again, though the final product was delicious. However, I might use the recipe (baking only once) to make awesome triple chocolate chip cookies!
Was this review helpful? [ YES ]
0 users found this review helpful

Marinated Mushrooms II

Reviewed: Jan. 2, 2013
Very easy and so good! Brought as an appetizer for Christmas Eve dinner and they disappeared faster than the cheese ball! Even my cousin who normally doesn't like mushrooms enjoyed them.
Was this review helpful? [ YES ]
0 users found this review helpful

Pumpkin Chocolate Dessert Cake

Reviewed: Dec. 23, 2012
Quite dense and tasty. Did not have the problem of runny icing--quite the opposite. As soon as I added the confectioner's sugar, it began to harden almost immediately, so it sort of clumped on top rather than running down the sides, even though I was working quickly.
Was this review helpful? [ YES ]
0 users found this review helpful

Carrots a la Orange

Reviewed: Dec. 23, 2012
I used baby carrots to save on time, and substituted apple cider for the orange juice, thinking it would add more of a fall flavor for Thanksgiving. Couldn't taste it much--they came out mostly buttery. Probably better with orange juice.
Was this review helpful? [ YES ]
0 users found this review helpful
Photo by SAMJJ

Basic Truffles

Reviewed: Dec. 23, 2012
Very easy. I used half vanilla extract, half peppermint. After they were shaped, I chilled them some more, then dipped in white candy coating and drizzled with red.
Was this review helpful? [ YES ]
1 user found this review helpful
Photo by SAMJJ

Sweet and Spicy Almonds

Reviewed: Dec. 23, 2012
Based on other reviews, I added a bit more cayenne as well as some cinnamon. Didn't have any honey, so used maple syrup and came out fine. Next time I might scale back on the cayenne, though--the heat's fine for me, but not sure about the people I'm planning on giving them to.
Was this review helpful? [ YES ]
0 users found this review helpful
Photo by SAMJJ

Biscotti Toscani

Reviewed: Dec. 19, 2012
Very good! This was my first time making biscotti, and they weren't as rock-hard as most other versions I've had. I spread the chocolate on the bottoms rather than the sides and baked them a bit longer than directed (9 min one side, about 6 on the other, then turned the oven off and left it ajar for a little over an hour), but otherwise followed directions exactly. Will make again.
Was this review helpful? [ YES ]
0 users found this review helpful

Parmesan Sage Pork Chops

Reviewed: Dec. 17, 2012
I had 3 pork chops and based on other reviews, cut the breading mixture by 1/3 or so and still had plenty left over. I didn't have any lemons to zest, so I added a splash of lemon juice to the egg. Tasted all right, but had to cook quite a bit longer than suggested and ended up a bit dry. But that's why I don't cook pork; it's a pain to get right. Might try again if I get stupid and buy pork chops again, haha.
Was this review helpful? [ YES ]
3 users found this review helpful

Banana Muffins I

Reviewed: Sep. 18, 2012
The easiest way to use up browning bananas! I subbed plain yogurt for the sour cream and added 1tsp cinnamon and about 1/3c chocolate chips. Definitely not your typical dense, cakey muffin consistency--they're airier, almost spongy, but good. And tall!
Was this review helpful? [ YES ]
0 users found this review helpful

Displaying results 1-20 (of 22) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Labor of Love
Labor of Love

End summer with a bang with festive Labor Day recipes.

Healthier Lunches for Kids
Healthier Lunches for Kids

Send them to school with good-for-you food that’s tasty, too.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States