princessmama Recipe Reviews (Pg. 1) - Allrecipes.com (10702221)

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Tomato Zucchini Casserole

Reviewed: Jul. 19, 2012
My two daughters dread zucchini, yet they both beg me to make this dish. It's simple to make, quite tasty, and an easy way to get my kids to eat a veggie they both normally avoid. Thanks for the recipe! Two notes: I thought 3/4 cup bread crumbs was too much, so the second time I reduced the amount to 1/4 (too little), so I think the right amount for us is 1/2 cup. And like other users, I used mozzarella instead of cheddar.
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1 user found this review helpful

Asian Glazed Chicken Thighs

Reviewed: May 7, 2012
Wow! This was SOOOOO good. This was finger licking good chicken. We used the extra sauce for shrimp a couple of days later. As is, this recipe is only good for a marinade. For a finished sauce, I added cornstarch and cooked until sauce thickened.
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3 users found this review helpful

Black Magic Cake

Reviewed: Oct. 9, 2011
WOW! This cake is deliciously moist, and full of chocolate flavor. My kids and I are self-admitted cake snobs, but this cake meets our high standards. The cake is "sticky" once baked, so I can imagine that it wouldn't make the best cupcakes (if using liners) as most of it would be wasted by sticking to the liners. However, it makes a scrumptious cake. I always use Wilton cake magic to grease my pan, and have never had a problem with a cake sticking. However, this cake stuck slightly even with that. Therefore, grease your pan liberally, and dust with cocoa (this way your cake doesn't have a white powder film). We ate the cake without frosting and enjoyed every bite. I am not a coffee drinker and can taste the "strength" of the coffee coming through. I think next time I will just use boiling water, as I think coffee leaves a slight bitter aftertaste for non-coffee drinkers like me (I didn't notice this on the first day). One last note, it's been 4 days since baking the cake, it has not been frosted but stored in Tupperware, and it's as moist and fresh as the first day we baked it.
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22 users found this review helpful

Red Cabbage Cole Slaw

Reviewed: Jul. 12, 2011
This is a tangy slaw that gets rave reviews from all who try it. It's great for bbq's, picnics, and camping since the flavors just enhance as time passes. Also, red cabbage holds its texture quite well, so it should sit over night for best flavor and texture. I hope you enjoy as much as we do!
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4 users found this review helpful

Frog Cupcakes

Reviewed: Jun. 18, 2011
Thanks for such a fun and easy decorating design. My daughter had a bake sale fundraiser, so I was looking for something eye-catching but easy. I let my two daughters, 9 & 10, do all the decorating, and they were adorable! They made both the frogs and pigs, and they were one of the first things to sell out.
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5 users found this review helpful

Fluffy Pancakes

Reviewed: May 25, 2011
I think these are good pancakes, but I am rating on "Fluffy" pancakes. I didn't think these were fluffy at all. Perhaps, it's because I am at a mildly, high-altitude. I will try to reduce the baking powder / soda next time as the batter was fluffy, but the pancakes were not. As always, I added cinnamon and pumpkin pie seasoning, and my kids went crazy for tasty, but flat pancakes.
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9 users found this review helpful

Spaghetti Carbonara II

Reviewed: May 19, 2011
Very enjoyable recipe. The only change I made was to add 1/2 cream to the scrambled eggs. I also just used the starchy water from the spaghetti in lieu of the wine. I didn't start cooking the noodles until the bacon was out of the pan, and the onions were more than opaque. If you let the noodles cool they will start to dry out and lead to a dry overall dish. Plus, if the noodles are cool, you'll have to cook over heat to make sure the eggs are safe. Wait to cook the noodles! Time it, so that you drain them just after step 2. Then add noodles, egg, cheese and remove from heat. My dish was very creamy, and not at all dry.
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16 users found this review helpful

Oatmeal Banana Cupcakes

Reviewed: Jan. 13, 2011
First, as others mention this is a muffin, not a cupcake. I think my personal rating would've been a 3, but my kids ate these right up so I'll grade up. Even my daughter who strongly dislikes banana kept asking for more...and here's why. They don't taste much like banana. This is why I would've only given them a 3 star rating. I think the amounts of honey and sugar should be reversed as these taste much more like honey than they do banana - it would also keep them from being on the dense side. Plus, I felt they could've been slightly sweeter. I will make these again, but I think I will try blackberry honey to complement the banana as clover honey overpowered the banana, and I will reverse the amounts of honey/sugar. I did use cinnamon, and that added a nice flavor. Also, 1 cup banana is equal to 2 1/2 regular sized bananas just in case you were wondering if you had enough banana before you started making this recipe. My final tip, do not use an electric mixer! Only packaged cake mix should use an electric mixer as they put tenderizer in their flour. Using an electric mixer will release too much of the gluten making a tougher muffin. A strong arm and wooden spoon is a better bet. This muffin is already on the dense side, so don't do it an injustice by over mixing. Stop using your mixer after the butter has been creamed, and then move on to the spoon.
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19 users found this review helpful

Blackened Fish

Reviewed: Jan. 13, 2011
Restaurant quality- we all enjoyed. Made fish tacos with the leftovers. Thanks for the reviewers who suggested cooking outside. Great tip as it even smoked up the side of the house, and you can't get more ventilation than being outside.
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11 users found this review helpful

Creamy Rice Pudding

Reviewed: Jan. 13, 2011
Great recipe! Thank you for sharing. I too added cinnamon and I left out the raisins. Like others, I planned ahead and cooked my rice in a larger pot to accommodate the milk after the rice cooked. Why wash two pots? Better for you than ice cream and just as creamy!
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11 users found this review helpful

Black Bean and Couscous Salad

Reviewed: Jan. 7, 2011
Excellent salad. I am always looking for new dishes to serve. I pre-made this salad to take on a camping trip this past summer. It was a huge hit. I did feel it was better when freshly made, but I think it was because it was still warm. When serving the next day I suggest taking out of cooler plenty early to bring to room temperature. I did only use one can of beans since I felt two cans would have overpowered the the couscous.
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10 users found this review helpful

Slow Cooker Barbecue Goose Sandwich

Reviewed: Jan. 7, 2011
Wow! Thanks for sharing! My husband has friends who regularly share their duck and/or goose breasts with us after their hunting trips. Not being a hunting family ourselves they "gamey" flavor was too strong for the kids and sometimes even for us. I made this for my husband, and now we all are finding ourselves enjoying goose breast. I skipped the sauteing step, as the onions will still caramelize when cooked this long in a crock pot. I also threw all the breasts in to cook in one large batch. I cooked about 6 goose breasts and 10 duck breasts together ( I used about 6 onions total), and threw in 6 heads of garlic (yes, heads not cloves) with the tops cut off. Since the garlic was not minced, but whole it gave it a mellow garlic flavor instead of harsh / bitter. I used kosher salt , pepper, and water in lieu of the broth since I find the salt in broth gets too intense after cooking that long. I cooked on high for about 9 hours and low for another 1 1/2 since I had so much meat (the bones had already been removed during the butchering process). I removed the meat to a cutting board to shred. The duck was the consistency of pulled pork, so it was cooked to perfection. The goose was the texture of properly cooked beef brisket, so tender but not "fork tender". Once shredded, I put all the meat in a pan with a couple of spoonfuls of the drippings and then the bbq sauce ( drippings keeps the bbq sauce from being too thick without making it runny). Great meat we love!
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37 users found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Dec. 28, 2010
I agree with other reviewers to make half-batch more of the sauce. I, like others before me, also pop the potatoes in a steamer and steam them in the microwave for about 8 minutes. It reduces the oven time to about 40 minutes. I have been making this recipe for several years, so that says how much we enjoy it. Every special occasion it is served in our home.
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25 users found this review helpful

Very Chocolate Ice Cream

Reviewed: Sep. 25, 2010
WOW!!! This is better than Haggen Daaz. This ice cream is smooth and creamy. The chocolate is rich and deep. Use quality ingredients, and it will turn out perfectly! Invest in good cocoa; the price difference isn't that much. Trader Joe's Belgian chocolate is affordable and a great quality.
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7 users found this review helpful

Hummus III

Reviewed: Sep. 25, 2010
As is, this is a thick, pasty hummus. I think the tahini needs to be reduced, and the garlic roasted and increased. Also, save some of the liquid from the canned beans to add so it can be thinned out to spreadable. Also, add flavoring to suit your taste (ie; roasted peppers, chili, etc.)
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4 users found this review helpful

Chocolate Chocolate Chip Nut Muffins

Reviewed: Aug. 26, 2010
Good overall flavor. First, this made 20 regular sized muffins. Also, many reviewers stated that their chocolate chips sank to bottom of muffin; to resolve this issue dust chocolat chips with 1T flour. For those who think this is a dry muffin, check your cocoa. If it's dark or dutch cocoa you should add extra dairy fat (think sour cream) since chocolate, especially dark and dutch, will absorb the fat content in a recipe and dry it out (also the milk should not be skim or low fat). Also, if you omit the nuts this too will dry out the recipe as nuts add / help maintain moisture. That being said, I used 1 1/2 cup AP flour and 1/2 cup whole wheat, and 1 T oil plus 1T applesauce. Since I use a cocoa which is half semi-sweet / half dutch I added 2 t sour cream (double that if your cocoa is not a combo). My milk was 2%, but whole milk would've been a better option. Also, do not overcook. I baked 20 minutes and removed IMMEDIATELY from pan to help end residual baking. My muffins were chocolately and moist. The family really enjoyed. Better than store bought. P.S. For high altitude I reduced the baking powder by 1/2 t; this helps with over rising which leads to a deflated end product.
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26 users found this review helpful

Best Steak Marinade in Existence

Reviewed: Jun. 15, 2010
This marinade is okay. After cooking the only flavors that stand out are the soy sauce and lemon juice. I have had much better, and will most likely not use this one again.
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10 users found this review helpful

Ruth's Grandma's Pie Crust

Reviewed: Nov. 28, 2009
Very flaky pie crust. For those who've commented that this crust is too crumbly before baked...it is supposed to be. Otherwise, your crust will not be flaky. Do not be turned off by this; just be patient. I do live in an arid environment so I had to add a small amount of extra water (use a water bottle to spritz - think Alton Brown) maybe equivalent to 1 1/2 teaspoons since my flour is on the drier side. I am glad I read the reviews as this DOES NOT make four crusts. You do have to work to get three out of this recipe. Keep this in mind when planning.
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8 users found this review helpful

Mrs. Sigg's Fresh Pumpkin Pie

Reviewed: Nov. 28, 2009
I am not big on pumpkin pie, but I can't seem to find fault with this one. I actually keep coming back for more! As an IMPORTANT NOTE this recipe is designed to make two shallow pies at this cooking time. If you opt for one DEEP dish pie (not frozen crust deep dish) the cooking time is nearly doubled. This is important to know if you're trying to squeeze this in before leaving, or need your oven for something else.
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5 users found this review helpful

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