Sameera Azad Recipe Reviews (Pg. 1) - Allrecipes.com (18697208)

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Sameera Azad

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BBQ Chicken Pizza I

Reviewed: Jan. 17, 2007
Yum! Cook this, people! I bought the pillsbury refridgerated pizza dough, precooked it for 8 minutes at 400F. I sauted the chicken with some vegetable oil till cooked. For the sauce, I used 3/4 cup of kraft hickory bbq sauce, 2 tbsp brown sugar, 2 tsp mollasses and 2 tsp honey. I reserved some of the sauce to spread on the pizza crust, and put the rest of the sauce in with the chicken. Topped it with sliced red onions and mozzerella cheese, and cooked till the crust browned (about 15 minutes). Yum!
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66 users found this review helpful

Blackberry Spinach Salad

Reviewed: Sep. 24, 2006
Mmm, yummy recipe. I added canned mandarin oranges, sliced almonds, crunchy sesame seeds,and omitted the feta cheese. For a dressing, I used raspberry vinagrette. Make sure you prepare this right before serving, as it will get soggy (due to the dressing, juices from the fruits).
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10 users found this review helpful

Southern as You Can Get Collard Greens

Reviewed: Jun. 25, 2011
So.. I'm a vegetarian, so I needed to adapt this recipe :) - used frozen collards in 3 cups of water with a vegetable boullion cube, added 1/2 onion chopped, 1 tsp minced garlic, 1 tbsp cider vinegar, 1 tbsp honey, salt and pepper. High heat till boiling, then simmered for 20 minutes. Yum!!!
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6 users found this review helpful

Brie and Mushroom Phyllo Puffs

Reviewed: Jul. 8, 2008
I sauted mushrooms in garlic and butter. As others suggested, cut puff pastry into squares and placed in muffin tins. Bottom layer was garlic heb feta cheese, then topped with mushrooms, cooked for about 15 minutes at 400 degrees. The bottom of puff pastry was a little soggy, I will try phyllo dough next time. The feta cheese added a lot of flavor.
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6 users found this review helpful

Honey Whole Wheat Bread

Reviewed: Mar. 29, 2011
Liked the taste of this bread; I followed a reviewer by removing it from my bread machine prior to the 3rd rise; let it sit in a covered pan for 30 minutes, then baked in an oven with a pan of water. It's a lot heavier than I imagined, but that may just be wheat bread itself...
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5 users found this review helpful

White Chocolate Raspberry Cheesecake

Reviewed: Sep. 27, 2008
Perfect recipe for a party! I have NEVER made a cheesecake before and I was a little nervous about it, but this turned out so perfectly that I recommend it to everyone. I made changes per previous reviews, and I ended up using an 8inch pan. For the crust, I processed whole oreo cookies until medium-coarse granules, and added enough butter (about 2-3 tbsp) until it was moist enough to loosely stick. Did not add any sugar. Packed it along the bottom of the cheesecake tin (but you could also pack it up the sides, if you wanted). Prepared the fiilling - I used less (I was using a smaller tin) - 2 8-oz packages of cream cheese, 1/3 cup sugar, 2 eggs, 1 tsp vanilla. Then I heated up the chocolate + half and half in a double boiler (almost looked like condensed milk) and added 2/3 of it to my batter. Poured the batter per the directions (and used store bought raspberry jam that I heated). For baking, I wrapped the bottom well in foil, placed it on a cookie sheet filled with water. I had to bake it for about 1 hr until an inch diameter in the center was left wobbly. (don't open the oven until at near the end of the baking time). Then, I shut off the oven, left the cheesecake sit for another hour. Then I plastic wrapped it, and cooled in the fridge. I removed it about 30 minutes before serving. I served mine with fresh raspberries as garnish. It was awesome! No cracks, rich and smooth consistency, people said it looked professional.
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5 users found this review helpful

Guacamole Salad Recipe : Ina Garten : Recipes : Food Network

Reviewed: Aug. 7, 2012
Delicious! I changed the amount of dressing to 1/4 cup of lime juice to 1/8 cup of olive oil. Excellent for summer. Great for potluck.
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4 users found this review helpful

Onion Tarragon Shrimp

Reviewed: Mar. 28, 2011
Interesting flavor. I had problems with getting the onion topping to brown while on broil, so that may be why I wasn't as impressed with this. It might make a good appetizer topping for bread or crackers, but I don't think the flavor is strong enough to serve this as a main dish.
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4 users found this review helpful

Jet Swirl Pizza Appetizers

Reviewed: Jan. 3, 2007
These are very easy to make, but it cooks very unevenly, with the dough on the outside crunchy and the dough in the bordering on uncooked. As I sliced the roll, I found the center-most slices very difficult to cut because the dough was softer in the center.
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4 users found this review helpful

Ali's Amazing Bruschetta

Reviewed: Sep. 24, 2006
Very delicious, disappeared quickly off the table. Would suggest broiling the bread prior to adding the topping in addition to broiling it with the topping. The bread was too chewy and would have tasted better if it was crunchier.
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4 users found this review helpful

Brie and Cranberry Pizza

Reviewed: Mar. 28, 2011
Tasty, but too sloppy for a formal setting.
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3 users found this review helpful

Apple Bread

Reviewed: Oct. 28, 2010
delicious!!! better than the home and garden's recipe. I used 1/2 cup applesauce instead of oil. I pealed then shredded my apples. I used vanilla powder. I also added 1/2 cup of crushed walnuts. Turns out sooo good! Even better the next day, after it's been sitting in the fridge.
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3 users found this review helpful

Catherine's Spicy Chicken Soup

Reviewed: Mar. 6, 2007
Turned out really well! I followed "Can't cook-can eat"'s review suggestions. I omitted any stock, just added some water, to make it a thicker soup. Very quick meal to prepare, just what I need!
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3 users found this review helpful

Broiled Tilapia Parmesan

Reviewed: Oct. 30, 2006
Hi! This dish was INCREDIBLY quick to make. It tasted bland, though, and the flavor that stood out was the onion salt. I would make this with more lemon and add breadcrumbs to make the topping crunchy.
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3 users found this review helpful

Harvest Salad

Reviewed: Jun. 2, 2012
I used shallots instead of red onions with goat cheese instead of blue cheese; great salad!
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2 users found this review helpful

Ukrainian Apple Cake (Yabluchnyk)

Reviewed: Jan. 10, 2012
So easy to make! Like apple pie but with half the effort! The only thing that I didn't like was the way the brown sugar strussel looked on top of the cake... it wasn't that appetizing (although it did taste good). I used dark brown sugar instead of light brown, so maybe that was the problem. I might sprinkle it around the edge by the crust rather than all over next time. I also dusted with confectioner's sugar. Great dish to make ahead!
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2 users found this review helpful

Warm Mushroom Spread

Reviewed: Dec. 9, 2011
This was really tasty; I may try using cream of mushroom instead of sour cream next time. I will also let it sit in the fridge prior to baking for a few hours, as the mushroom taste wasn't that strong (but definitely identifiable).
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2 users found this review helpful

Simple Whole Wheat Bread

Reviewed: Jul. 9, 2011
Delicious!! I halved the recipe (with 2 cups bread flour and 2 cups wheat flour) following the review from Mommyfromseattle - including the vital gluten! I baked it for 30 minutes till temperature read 190 degrees. So soft on the inside and crunch on the outside with a hint of sweet! Perfection!
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2 users found this review helpful

Jo's Rosemary Bread

Reviewed: Oct. 22, 2010
Smells so good baking in the oven! And just had a bite of this, SO GOOD! Will have to make this for company. I followed a combo of reviewers and hand made this: 1 packet yeast with 1/4 c. warm water to 120F, sit for 10 minutes. Added rest of water (3/4 cup water), flour, salt, sugar, oil, rosemary, pepper, and Mrs. Dash. Kneaded for 10 minutes, let rise in oiled bowl, covered, 1 hour. Punched down, let rise another hour. Placed in greased loaf pan, brushed olive oil on top and sprinkled kosher salt, and let rise 10 more minutes. Baked at 375 for about 25 minutes till toothpick came out clean and it was golden brown.
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2 users found this review helpful

Shrimp Lemon Pepper Linguini

Reviewed: Oct. 2, 2008
I found the sauce too salty, and it tasted rather bland. I won't be making this again.
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2 users found this review helpful

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