PrincessDaBurgh Recipe Reviews (Pg. 1) - Allrecipes.com (10784588)

Jalapeno Popper Spread

Reviewed: Jan. 27, 2012

Made this recipe as written the first time and it was good. Made it again and modified the ingredients a bit which really enhanced the flavor. I replaced mayo with sour cream which has more of a tang to it. I also incorporated about a cup of shredded sharp cheddar to the dip Finally, I mixed melted butter, bread crumbs, garlic powder, salt and pepper and spread it evenly over the top of the dip. Poppers are usually breaded, so this step makes it taste like the real deal. :) 10 minutes before the dip comes out of the oven, I also sprinkle a bit of cheddar on the top and allow it to melt. Enjoy! Served this with cubed rye bread and guests literally wanted to lick the plate. Everyone asked for the recipe...so thanks for postng!

Was this review helpful? [ YES ]
1 user found this review helpful

Insanely Amazing Jalapeno Cheese Dip

Reviewed: Dec. 19, 2011

Three stars as is but five stars with some easy changes. Having made this recipe several times before, I recommend the following changes/ additions: Substitutie 1 ( 8 oz) package of soft cream cheese, and 1/4 cup of sour cream to replace mayo (mayo is too sweet and sour cream adds a needed tang), bake this in a greased casserole dish instead of a bread bowl and then serve with toasted french baguettes (dough wont get soggy then and dip forms a golden brown layer on top). Divide the parmasen cheese into two half cups. Incorporate one 1/2 cup with the cream cheese mixture and save the other 1/2 cup for a topping (also my addition). Mix 1/4 tsp garlic powder, salt and pepper to taste into cream cheese and sour cream mixture. For the topping, combine 3/4 cup Italian bread crumbs, the 2nd 1/2 cup of parmesan, 4 TBS melted butter and salt and pepper to taste. Once you have transferred the dip to the baking dish, spread the bread crumb mixture evenly over the top. Bake uncovered in a 350 oven for 30 minutes (or until the top is bubbly and golden brown). Serve with toasted baguettes. I would highly recommend doubling this recipe for a crowd. I always run out even after doubling and literally have people licking the bowl. SO GOOD! Thanks!

Was this review helpful? [ YES ]
5 users found this review helpful

Egg Rolls

Reviewed: Feb. 20, 2011

Very good! I didn't have shrimp or ground beef this evening, so I used ground pork which I seasoned very well with salt, pepper, and onion powder before adding to the veggie mixture. I also did not have celery but still wanted the crunch factor - so I chopped up some water chestnuts and added those instead. Also, I used beef bollioun (dry) instead of MSG because I never use it in our home. Also, I didn't have oyster juice, so I used 3 TBS of chicken stock instead (which was fine since this roll didn't have shrimp in it). I would suggest salting the veggies well prior to sweating them as this helps to wilt them. Drain the water off of the veggies and drain the browned pork before combining. Be careful with the heat of the oil. These cook fairly quickly so keep a close eye on them. I used canola oil to fry ours because it is a healthier option (no olive oil as it will burn at that temperature).

Was this review helpful? [ YES ]
3 users found this review helpful

Quick and Easy Alfredo Sauce

Reviewed: Feb. 16, 2011

Thought I'd give this a try with the cream cheese - but it was a "no go" at my house. No one liked this version. Will stick with classic alfredo which includes heavy cream, butter, parmesan cheese, garlic, salt, white pepper etc. I love cream cheese - but it adds a flavor that traditional alfredo does not have. Sorry...

Was this review helpful? [ YES ]
0 users found this review helpful

Hot German Potato Salad III

Reviewed: Jan. 31, 2011

Very authentic. Simple ingredients yields bold sweet and sour flavors. Very good starter recipe.

Was this review helpful? [ YES ]
5 users found this review helpful

Garlic Cheddar Chicken

Reviewed: Jan. 19, 2011

Smells delicious while oven frying. :) I definitely recommend the panko for a better crunch. Also, we found that 1 1/2 cups of cheddar was way too much. I use about 3/4 of a cup of very sharp cheddar and 1/2 cup of parmesan. I also dip the chicken in flour before the butter. It definitely helps to keep the cheese and breading in tact. Since chicken breast is so bland, I mixed salt in with the flour for an extra layer of flavor. My family really enjoyed this served with buttered noodles and a green leafy salad.

Was this review helpful? [ YES ]
2 users found this review helpful

Broccoli Rice Casserole

Reviewed: Jan. 12, 2011

I used one can of cheddar cheese soup and one can of broccoli chese soup instead of the cream of mushroom and cream of chicken. Entire family liked it much better... Just a variation depending on your taste.

Was this review helpful? [ YES ]
4 users found this review helpful

Chocolate Eclair Dessert

Reviewed: Nov. 20, 2010

Excellent! Quick and easy. Keep ingredients on hand if you need to make a crowd pleasing dessert in a pinch. A helpful hint...put chocolate frosting in the microwave (make sure to remove the protective foil top first) for 30-40 seconds and then simply pour and spread it easily over the top. Makes preparation that much easier. ENJOY!

Was this review helpful? [ YES ]
1 user found this review helpful

Oven Fried Parmesan Chicken

Reviewed: Nov. 17, 2010

Very easy and good recipe. It is a family favorite at our house. I suggest lining a shallow pan with foil then spraying with Pam. Place the coated chicken on top of the foil prior to drizzling the rest of the butter. This simple step makes clean up much easier later on. I have found that we prefer more seasoning added to the bread crumbs as well. We feel that the recipe is a bit bland as written, but that is a matter of preference.

Was this review helpful? [ YES ]
2 users found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Nov. 14, 2010

VERY good! Love the fact that it uses natural cheese versus processed. Family gobbles this stuff up. The only suggestion I would make is to eliminate the fresh onions (and add onion powder instead). I also used a bit of garlic salt. This recipe does benefit from a bit of your own flavor (spice) because it can be bland otherwise. Also, I used fresh grated parmesan sprinkled over the top insead of cheddar. YUM!

Was this review helpful? [ YES ]
0 users found this review helpful

Stuffed Cabbage Rolls

Reviewed: Nov. 13, 2010

Very basic recipe...lacks much of the hunky flavor that comes with added sauerkraut and various seasonings of the meat, etc. I disagree with not using the freezer method for the cabbage. This is a HUGE time saver and if you cook the stuffed cabbage rolls on low in a crock pot for at least 8 hours, the cabbage is extremely tender. Will not use this recipe again just because it lacks flavor. But it is a great starter recipe for someone who is just starting out.

Was this review helpful? [ YES ]
4 users found this review helpful

Sausage Soup

Reviewed: Sep. 10, 2010

Was only fairly tasty - so I zipped it up a bit with some herbs and seasonings. I would advise against cooking the pasta in the soup as the residual starch makes it too thick. Continue to simmer the soup while cooking pasta in a separate pot. Obviously drain pasta before adding to soup. Also, since we have our own herbs, I used a good bit of fresh basil leaves, parsley and even a bit of rosemary- and it was fabulous. Decided to use the mini farfalle (bow ties) considering that the tomatoes were huge already. Next time I will use diced tomatoes instead as well. Everything is easier to manage with bite sizes when eating soup. Serve with crusty Italian bread and real butter. Great comfort food on a cold day. :)

Was this review helpful? [ YES ]
19 users found this review helpful

Florentine Artichoke Dip

Reviewed: Sep. 1, 2010

Delicious! Be careful not to over bake as the dip becomes too stiff and it does not adhere well to chips and/ or bread.

Was this review helpful? [ YES ]
0 users found this review helpful

Zesty Porcupine Meatballs

Reviewed: Sep. 1, 2010

Ok - here's the deal with this recipe. The amount of liquid as listed in the is not enough to cook the meatballs for several hours in a crock pot & still have the desired amount of "gravy". Increase the fluit by adding a can of diced tomatoes and more beef stock. Also, I chopped up a big green pepper and added that to the sauce for more of a "unstuffed pepper" stew. If you prefer a thicker stew, do not add much more beef stock &/ or use a thickening agent. Secondly, the meatballs are very bland if made exactly by the recipe. Add garlic powder, onion powder, definitely more salt to taste and pepper. I serve this dish over buttered noodles and it is very well received. Explosion of flavors when seasoned properly and the house smells delightful while cooking. Easy to master - no fuss - family loves it.

Was this review helpful? [ YES ]
1 user found this review helpful

Creamy Smashed Potatoes

Reviewed: Jan. 26, 2010

I always add at least sour cream to my mashed potatoes along with heavy cream, butter, salt and white pepper. I've also made this recipe exactly and it is (cream cheese then bake) delicious! There are many ways to "dress up" mashed potatoes. Try some finely chopped salami and parmesan cheese before baking as well. DELICIOUSO!!!

Was this review helpful? [ YES ]
5 users found this review helpful

Old-Fashioned Soft Sugar Cookies

Reviewed: Nov. 9, 2009

Sorry, but definitely not a keeper recipe. I would classify this cookie as a "sinker". Just made these last night because I'm trying to find a recipe that is similar to my Grandmother's sugar cookies. Was sadly mistaken. These cookies are more like biscuits than cookies - bland and dense. In working with the dough, it was extremely sticky while trying to spoon onto cookie sheets even though I had refrigerated it for a few hours. Secondly, you absolutely MUST spray the cookie pans or else be prepared to scrub pans. After the first bland batch, I increased the amount of cinnamon/sugar toping by 3X's. That at least helped to sweeten it up a bit. Was surprised at how bland these cookies taste once baked since the raw dough was decent to taste. If you do try to bake these, you may want to add another layer of flavor like almond or maple. Back to looking for a sugar cookie recipe that is closer to the awesome flavor of my Grandma's. Am happy to accept recipe suggestions!

Was this review helpful? [ YES ]
3 users found this review helpful

Italian Spaghetti Sauce with Meatballs

Reviewed: Sep. 5, 2009

I'm spoiled having grown up in a household where Grandma spent an entire two days making a vat of homemade spaghetti sauce. This recipe is OK for a quick fix - but nothing beats slow cooked Italian perfection when there is ample time (but who has ample time these days?). Was pleased with the flavor considering the short cooking time - which us busy moms LOVE. Can't make meatballs though without the classic combo of the three meats - ground beef (at least 85% fat), ground pork and ground veal. Makes SUCH a huge difference in the texture, taste and consistency of the meatballs. I also increased the amount of parm cheese (used fresh grated)along with some home grown basil. Thanks for the quick dinner fix! Was really ready in 1/2 hour...

Was this review helpful? [ YES ]
0 users found this review helpful

Maryland Crab Cakes III

Reviewed: Aug. 14, 2009

Tried this recipe which I found to be a bit bland and soggy. Depending on your taste for more zest - you may like to substitute dijon mustard. Also, I ALWAYS use panko crumbs now as they are so much lighter and crispier (found in the Asian food section at the market). Bought fresh crab from the store and made the following adjustments on the next round. I also added a bit of lemon juice, soy sauce, and hot sauce for flavor. Mix all of the wet ingredients together first then carefully mix in crab so that it doesn't break into small pieces. Excellent!

Was this review helpful? [ YES ]
0 users found this review helpful

Reuben Sandwich I

Reviewed: Aug. 7, 2009

Actually a "Rachel" is typically made with turkey breast - not pastrami. In fact, you can use this same recipe with many different types of meat - all with their own unique flavors. It's a nice variation from corned beef. However, I must say that a lean (typically much more expensive at the deli - but worth it) corned beef is my absolute favorite. And, I use marbled rye instead of just plain old rye bread. Yes - recipe is intended to be messy - but if you have the right mix of sauerkraut and thousand island, it almost acts as a "glue" in holding the sandwiches together. I find that the easiest way to make these is on a lightly greased griddle rather than a frying pan. Wide, flat surface area makes it easy to flip and gives the bread a more even doneness.

Was this review helpful? [ YES ]
11 users found this review helpful

Pesto Pasta with Chicken

Reviewed: Aug. 5, 2009

This is absolutely one of our family favorites, however I will never use prepared pesto sauce again having made it from scratch. The pesto you buy in a jar at the grocery store tastes processed and there is a noticable difference when you use FRESH ingredients. The fun thing about pesto is that you can use various types of nuts, cheeses and herbs provided you are willing to use the food processor. For basic pesto - I use fresh basil, Parmesan and Romano cheeses, garlic, fresh pepper, pine nuts and olive oil. As you can see, it is simple to switch out any one of these ingredients (or add to it). For example, try walnuts instead of pinenuts or spinach instead of basil, other herbs, etc. Create your own master piece! I recently purchased my own basil plants because we use fresh basil in evertying from salads to sauces. Enjoy!!!

Was this review helpful? [ YES ]
1 user found this review helpful