sputnitsa Recipe Reviews (Pg. 1) - Allrecipes.com (18909235)

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Beet, Walnut and Prune Salad

Reviewed: Aug. 31, 2013
Just a note about authenticity. I've been making this salad for years, ever since a Russian friend in Moscow sent it to me, courtesy of his grandparents. Their recipe (and they're village people) INCLUDES prunes. I remember this vividly because their recipe was sent in Russian, and directed me to "soak the prunes"--and the root for "to soak" and "to torture" seemed very similar :) to me. Anyway, please don't assume the prunes are not authentic. I imagine some families use them and some don't. But both versions are genuine. And I love the prune one! :)
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Surprise Cake

Reviewed: Aug. 20, 2013
Delicious! I've tried two variations, both gluten-free, and it is INCREDIBLE. I used certified GF whole grain oat flour and almond flour. I also used yogurt instead of sour cream as I have it at hand more often. The only other substitution I made was to include an espresso cup of coffee as part of the water measurement. Since I was making it GF and was worried about the thing not rising, I used cupcake/muffin tins--this recipe made 18!! At the end I topped some of them off with crushed walnuts and some with chocolate chips. DELICIOUS! The blend of coffee/cayenne/chocolate was *perfect.* It feels warm and warming, and not hot. It's like an exotic comfort blend of dreamy heaven. :) BTW, I followed other review's time suggestion for cupcakes and they were AMAZING. Keep an eye on it if you're making GF, as you don't want it to dry. They didn't rise too much (but they did a bit), and have the consistency of amazing brownies. They're moist and delicious, but not gooey or sludgy as I feared as it was my first GF baking experience. The second time I added more cocoa powder, all coffee and a touch more cayenne. The truth is, to my shock...I think I liked the original version better! Truth is, they're both delicious, so just have fun with it. I'm about to make my third batch now--I save them in freezer bags labeled by month so that I don't get carried away enjoying them excessively :)
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Flourless Chocolate Cake I

Reviewed: Jul. 17, 2013
Delicious exactly as written. I've made it several times, sometimes with modifications (adding coffee or adding alcohol)--but the best is just as written. :)
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Sweet Potato, Carrot, Apple, and Red Lentil Soup

Reviewed: Nov. 3, 2012
Unexpectedly delicious. I used a large onion, I slivered some fresh ginger, didn't put in the chili powder as I didn't have any, and I didn't have broth so I used water. After boiling I threw in some sliced mushrooms as well. DELICIOUS. I semi-pureed it, leaving some of it stew-like. I also made some quinoa on the side to add to the protein. I prefer it separately, though. Absolutely un-improvable :) Thanks!
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The Best Lemon Bars

Reviewed: Nov. 3, 2012
Delicious. Based on reviews I added 1/2 teaspoon salt to the crust, baked it 20 minutes in my 9x13 in pan, let it cool about 10 minutes before assembling the lemony layer (which takes no time to whip up), and I used 2/3 cup lemon juice (2 lemons and lemon juice from a container) and the zest of two lemons (highly recommended), upped the flour in the lemony part to 1/3 cup. Everything else as stated. Was HEAVENLY. So addictive I had to bring it to work because it was dangerously delicious to keep home. :) THANK YOU!!!!
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Basil Tomato Soup

Reviewed: Jun. 8, 2011
I made half the portion, and found it nice but not what I was hoping for. I was dreaming of a rich, creamy soup (as in the photo) but either the acidity of the tomatoes or the freshness of my 1/2&1/2 was against me and I had a sort of dotted look. To fight this I added a large dollop of sour cream and a tablespoon of sugar. It was delicious and I'm going to build my next dinner menu around it. Next time I'll try to start with sour cream as the base dairy (rather than 1/2&1/2) and then add cream on top...
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World's Best Scones! From Scotland to the Savoy to the U.S.

Reviewed: May 1, 2011
Delicious. Insanely delicious. And easy. Am making this again for the second time this weekend--it's so simple to make, I don't even need the recipe to do it. Changes I made: I nixed the currants/raisins. I added a little splash of vanilla to the milk/sour cream mixture (and put a bit more sour cream in, a bit less milk). 3 tspns baking powder. As encouraged I do not overwork the dough. SMASHING, splendid, delicious, easy--perfect!
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To Die For Blueberry Muffins

Reviewed: Oct. 11, 2010
Wow! I thought I'd messed it up completely but it's incredible. I substituted applesauce and did something mad and poured a little orange juice in too. I used 1 cup whole wheat flour and the rest regular flour. I also decreased the sugar to 1/2 cup (brown), and doubled the blueberries (frozen). I lightly floured them tho I'm not sure that did anything. At the very end I sprinkled a few chocolate chips in too. The batter was extremely thick; I didn't get it in even. I was positive I'd ruined it. I also used the lower-fat topping I think ChefJoy listed, but only on half of them out of fear for my debacle. They're incredible. They don't seem gummy like my other "healthified" muffins, but feel whole-wheaty and yummy. The topping makes a huge difference--having it meant that my lower sugar muffins still tasted delicious and sweet. My other ones are a little less delicious :) The very few chocolate chips make a HUGE difference. A surprise of a deep taste. (I used semi-sweet Godivas.) Amazing. A bit messy as many blueberries WERE on the bottom and sides, but that's because I used overmuch. (I would still use this many again.) :) I can see why folks were tooting their horns on this one. :) THANK YOU!
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California Grilled Veggie Sandwich

Reviewed: Sep. 30, 2010
Delicious. As per another's advice, I added a bit of balsamic vinegar to the veggies before broiling, plus one lone piece of portabella cap, and I did the veggies for 7 minutes on each side to allow the onion to caramelize a bit. Too good :) Also, I used a whole wheat roll cut in half to make two open-faced meals, and only slathered one side with both the aioli & the cheese; the other had only aioli. Verdict: the original recipe (both) is much yummier :) It adds a creaminess and comfort-food element that's sublime. (I can't eat feta but I used goat cheese and it was divine together.) :) I'm looking for veggie first-courses that will wean me from meat, and I'm not (unfortunately) very easy to please. But this'll work for sure. I can't wait to make it next--it's takes five seconds to prepare and it hits the spot. Thank you!
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Pomegranate Stew with Chicken (Khoresh Fesenjan)

Reviewed: Oct. 9, 2006
Really easy to make, and delicious. The total winner at a recent dinner party. Taking another reviewer's advice, I made double the portion but kept the pomegranate juice quantity the same, substituting water & vegeta seasoning (as I'd run out of stock). It was moist, tender and delicious. As someone mentioned previously, the appearance and aroma while it's cooking is unusual if you're not used to working with these ingredients. I was worried my guests might find it odd-looking, and I'm sure a few did, but they all loved it. :) I made it with some carrot & onion basmati rice, and some Syrian beans (from AllRecipes) and served it with some heated (and olive-oil brushed) Persian Barbari flatbread which I found in the neighborhood. Fantastic. I accidentally posted this review for the Persian Fesenjan recipe, but it belongs here. (woops)
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Fasoliyyeh Bi Z-Zayt (Syrian Green Beans with Olive Oil)

Reviewed: Oct. 9, 2006
OMG. Seriously delicious, and insanely easy. EVERYONE at my dinner party raved about the beans. And the recipe's so quick, easy and CHEAP that it's insane. This is so becoming a staple for me. Delicious. The mixture of the fresh garlic and cilantro was incredible. The house smelt delicious. Oh, I also used less oil than called for. Just whatever amount I felt comfortable with. I ended up making more beans as I ate a lot of them before the dinner party--they were that good. :)
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Umm Ali

Reviewed: Oct. 9, 2006
As usual, I slightly messed up the recipe by using a dish that was too small. As a result, I used less philo dough than called for. Due to sheer stupidity, I then proceeded to add more nuts, coconut and raisins than called for. Despite that...it turned out yummy! So long as you and yours enjoy nuts and raisins, you'll really like this dish. I'm not a huge raisin fan, but I enjoy them in an Indian versian of bread pudding, so I worked with them--and they were really great. And it's such a fun and unusual dish to prepare! :) SUPER easy. Seriously. SUPER quick. I am prone to all sorts of culinary disasters, yet it all worked out--I heated the milk mixture, added it, and cooked it while my guests were enjoying wine after dinner. THAT quick.
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Persian Fesenjun

Reviewed: Oct. 9, 2006
I doubled the recipe for guests, but used the same amount of pomegranate juice as for the single recipe. I used water and vegeta seasoning (as I'd run out of stock) for the remainder of the liquid. It turned out GREAT. I was slightly concerned no-one would try it out, since it has an unusual appearance if you're not used to cooking with ground nuts, but I guess my friends are used to my wild culinary experiments, and they went for it. It was the most favoured part of the meal, together with the Syrian beans I made from AllRecipes. They loved it, and I did too... And it's so amazingly easy!
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Easy Baklava

Reviewed: Aug. 16, 2006
Delicious and easy. I slightly messed up with the phyllo dough (I didn't use as much as was stated, as it just filled up the pan more quickly), and was worried how that would impact it. But everyone LOVED it. And...they seem to think I slaved over it. The only slaving is the chopping of nuts. Leave yourself ample time. I used pistachios and walnuts (50% each), and I think that it is the perfect mix.
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Lamb Chops with Balsamic Reduction

Reviewed: Jun. 6, 2006
Delicious. I made this with chicken instead of lamb and it was fantastic. I could definitely taste how it would make lamb sublime, too. Paired it with boiled potatoes and baked beets, and it was heaven. I used fresh rosemary & thyme.
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Bacon and Date Appetizer

Reviewed: Mar. 30, 2006
This recipe is insane. Madness. And it totally works. I made it at an office party, and there were none left to take home. The trick is not to mention what they're made of--everyone thought that they were BBQ chicken wrapped in bacon--so that the more conservative eaters give it a shot. :) Delicious.
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6 users found this review helpful

 
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