Prissz Recipe Reviews (Pg. 1) - Allrecipes.com (10585398)

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Sweet Restaurant Slaw

Reviewed: Jun. 12, 2008
Amazing recipe. Is great, but even better the next day. Bowl starts out almost overflowing, but after it sits for a couple of hours it is a much smaller volume than you started with. This is the best cole slaw recipe I've tried and my company agrees
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Little Lamb Meatballs in a Spicy Eggplant Tomato Sauce

Reviewed: Aug. 12, 2012
Wow, Chef John, you are my new HERO. Dinner tonight was probably one of my best and I am a woman that LOVES to cook. I didn't make it too spicy, but everything else I did as written. I paired it with your perfect mashed potato recipe, wonderful by the way, and some grilled sweet peppers tossed with olive oil and butter pecan infused balsamic vinegar. All three of my kids have had seconds. I quadrupled the recipe making 1/2 of it now and freezing the meat mixture for another time. WOW, can't wait to try more of your recipes. You're AWESOME :-)
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Tofu Parmigiana

Reviewed: Mar. 11, 2011
Absolutely phenomenal recipe. I made this for someone that swears he hates tofu and he LOVED it, not liked it... LOVED IT. I think my tofu is probably better than most though because I use a locally made kettle style tofu that doesn't have to be drained, only rinsed. If you can find a local kettle made tofu BUY IT. I substitute lots of ingredients, but when it comes to tofu I only go with The Bridge (CT. brand). My hat is off to you, Jill, for such an amazing recipe. Sometimes we just cook it up and instead of making lasagna we just dip into sauces. This is one of my FAVORITES ever.
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Raspberry and Almond Shortbread Thumbprints

Reviewed: Sep. 4, 2012
My favorite cookie recipe EVER. Everyone I've ever made these for agrees that although the raspberry ones are good the apricot ones are PHENOMENOL… the bomb. I use a jar of Smucker's sugar-free apricot preserve. I find it easier to use my index finger instead of my thumb as the thumb leaves one side lower instead of an even indentation. Do yourself a favor, make a double batch.
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Seafood Cioppino

Reviewed: Apr. 10, 2011
Amazing just the way it is. I've also made it with an additional can of fire-roasted diced tomatoes... wow, it adds a little extra something, but don't think you'll miss it without it. The way it is written is yummy! I also usually add 2 to 3 pounds of cod and use a Kitchen Basic Seafood Stock (32 oz) since we needed a larger amount. Enjoy! Oh, almost forgot, try to get thick pieces of cod, I really like the chunks instead of thin pieces. :-)
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Wonderful Short Ribs

Reviewed: Aug. 10, 2012
I used boneless short ribs and they were AWESOME. Super-tender and very flavorful. I couldn't find my thyme so used tarragon and a bit of sage instead. I only used 1/2 tsp of pepper flakes and it was a bit much for me. Yes, I know I'm a lightweight… LOL. My husband could have had it hotter so go figure. This is much better the next day, and yes, skimming the fat is easier that way. Like other reviewers I browned the meat first and then sautéed the onions in the drippings. Great recipe, MEDIVALU, thank you :-)
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Marinated Grilled Shrimp

Reviewed: Apr. 10, 2011
Wow, this is a great recipe! Love it just the way it is written. I've also used this with fish too and it's equally yummy.
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3 users found this review helpful
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Delicious Ham and Potato Soup

Reviewed: Dec. 5, 2010
Wonderful recipe! I didn't have celery so added about a tsp or so of celery seed. I also only used 1 TBL. of chicken bouillon as I was afraid that it might be too salty. It tastes great like it is. It might be fine with more, but it doesn't need it. I didn't peel my potatoes either as it really doesn't add or take away from the taste and if anything the iron is good for you... LOL. I had left-over ham from a honey-baked ham I bought and it was yummy in this. Just make sure that you cook your butter/flour mixture for a bit so it doesn't taste like flour. This is a truly wonderful recipe that I will make again.
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Beef Tips and Noodles

Reviewed: Feb. 6, 2011
I added 2 cans of the almost fat-free cream of mushroom soup and used tons of fresh mushrooms that I browned ahead of time. After I finished browning them I added a splash of sherry... YUM! My kids gobbled this up like there was no tomorrow. My 18-yr-old son actually had 3 helpings. I used the crock-pot and cooked on low for like 6 hours or a tad more. We served over egg noodles and stored the extras in the fridge which were great two days later. Enjoy!
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Baked Snapper with Chilies, Ginger and Basil

Reviewed: Aug. 8, 2012
This was a wonderful recipe and I'd definitely make it again. Do what the other reviewers say and don't leave out the brown sugar. The ginger and wine vinegar make it. I didn't brown it first and it crisped right up in the oven.
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Baked Kale Chips

Reviewed: Apr. 2, 2012
I prefer to use Lacinato kale, otherwise known as Dinosaur kale, due to it's texture. I do NOT like using the precut kale with the stems. I wash and then run a knife down one side of the stem and then the other side and remove it. I leave the stem at the top where it is very fine. Tear into pieces and then toss in my salad spinner to remove all water. Then I put into a large bowl and add about 1 TBL of olive oil and "massage" the leaves with my hands. It insures that they are covered and works better than just drizzled, in my opinion. I use a 13x18 baking sheet lined with parchment paper and try to lay them out as single layer as I can and follow the baking instructions. Don't take them out too soon or they won't be crispy. I don't add any salt at all. Kale is very high in sodium as it is and we're not used to using much salt in my house anyway. If you do add some though be careful because it is naturally salty anyway. Enjoy and thanks for a great recipe :-)
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Pig Picking Cake III

Reviewed: May 9, 2013
I give this cake 5-stars the way it is written. 6-stars (if only it were possible) with the following changes. This cake is fantastic. Like other reviewers mentioned, I use orange juice instead of water. I also use a package of instant lemon pudding AND I decided to add 1 tsp. of orange extract. Truly fantastic that way. I buy 2 cans of 15-oz. mandarin oranges and reserve 1/2 a can for decorating on top and add the others to the mix :-)
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Roasted Okra

Reviewed: Jan. 10, 2012
Fantastic recipe. The KEY is to get as many brown bits as you can. The browner the better, really. This is also great with asparagus, acorn (any other winter) squash and green beans. Obviously, you adjust the timing for different veggies. Let the browning guide you. My kids eat the green beans like french fries - with their fingers. Seriously, the BROWNER the better :-)
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Grilled Lamb with Brown Sugar Glaze

Reviewed: Jul. 3, 2012
Awesome, made exactly as written EXCEPT I used basil instead of tarragon simply because I didn't have any. A finicky eater even LOVED them.
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Lamb Barley Soup

Reviewed: Aug. 18, 2012
Fabulous recipe as written. After we all ate the soup I added another pound of browned lamb, puree'd tomatoes and beef stock to make it more of a stew. Just stretching it a bit more and changing it up for the next night. My children say it's one of their favorites :-)
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Baked Ziti III

Reviewed: Nov. 30, 2012
I agree with the other reviewer that said to mix the sour cream with the pasta to keep it from drying out. I thought it needed some salt, but the kids and husband disagreed with me, so there you go… LOL. I was also too lazy to cut and sauté the onion so I used an envelope of Lipton onion soup mix. I have made it exactly as written before and it's a FIVE star recipe. I've also added cottage cheese before when I had extra that was getting kind of… old. I've also made it with elbow macaroni before. It's a very versatile dish. :-)
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Broccoli Cheese Soup

Reviewed: Dec. 4, 2012
This is super-easy and oh so delicious. Don't have Velveeta? Don't worry, shredded cheddar works fine, too. Make a double batch and freeze it because it freezes well :-)
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Easy Sugar Cookies

Reviewed: Dec. 28, 2012
Quite possibly the best sugar cookie recipe out there. I would, however, add a pinch of salt because it needs a bit. Took mine out @8 minutes and perfect after cooling a few minutes. DO NOT OVER BAKE. I used a small cookie scoop and it was super-easy. I did roll some in a cinnamon sugar mixture because husband begged for them. I tried telling him they weren't sugar cookies with cinnamon, but he was happy and they came out equally as good as the plain. If you need to soften your butter simply put in microwave for approximately FOUR seconds per side. Do NOT use melted butter. GOOD RECIPE, STEPHANIE :-)
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Chocolate Chocolate Chip Cookies I

Reviewed: Feb. 8, 2013
SOFTEN your butter, don't melt it, and your cookies will be perfect. I used all butter, no margarine like some reviewers said. Melted butter does not make good cookies. Even half melted will mess up your dough. This is why some reviewers said it works better if it's put in the fridge... they melted it too much. If you don't take your butter out in time to soften just put a stick in the microwave for 2-3 seconds per side and it's perfect. I used 1/2 brown sugar and 1/2 white sugar. Be sure to press the brown sugar FIRMLY when measuring. Dough was very thick and I used a small scoop and then pushed down slightly so it wasn't just a ball. They don't expand much nor do they flatten like a pancake. Once again, that's a too soft/melted butter issue. WONDERFUL COOKIES. I used Ghiradelli (sp) cocoa powder. You want to make sure to use a good quality cocoa powder; it really makes a difference. Remember, take your BUTTER out of the fridge ahead of time and your baking will be perfect. Thanks for the wonderful recipe :-)
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Cheesy Chicken Meatballs

Reviewed: Feb. 6, 2011
Can you say YUMMY! These are so delicious. I served these with an Alfredo sauce, but no sauce is needed, really. I made extra and put some of the mix into the fridge and baked them up a few days later. It was much easier using the cold mixture, but it is still workable even sticky :-) Kids loved it, hubby loved it. This is a keeper. Oh, I found the red pepper flakes a tad too hot for our liking, but not overwhelmingly so. I think next time I'll just leave them out. I also don't use powdered garlic (hubby gets indigestion) but did use 3 cloves of fresh pressed garlic. Enjoy!
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