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

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Homemade Chicken Soup

Reviewed: Jul. 21, 2008
This recipe is very tasty though it is also very basic - which is perfect for the beginner chef. Once you begin to "doctor" your own recipes, you will see that the more flavors you add to chicken broth, the better. For example, why stop with carrots and celery? In addition to these things, I add a potato, tomato, fresh basil, fresh parsley, red peper, onion, etc... Make sure to be generous with the salt as stock can be quite bland unless seasoned appropriately. I even use a couple of bay leaves and a couple of peppercorns during the cooking process. Bring the liquid to a boil, then turn the heat down and simmer. I use a lid on my soup to keep evaporation to a minimim, though I "vent" the lid with a wooden spoon during cooking (kind of props up the lid) so that it isn't completely sealed shut... Add water 1/2 way through cooking if necessary. Boullion is OK, but not necessary if you have the appropriate blend of chicken, veggies and herbs. Serve with rice or your noodle of choice. Never cook noodles in the broth - always in a separate pot because the starch will ruin your soup. The more you times you make this recipe, the more you will enjoy it - as it is definitely a process of trial and error. ENJOY!
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566 users 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!
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64 users found this review helpful

Deluxe Mashed Potatoes

Reviewed: Jul. 21, 2008
Great recipe for a side dish to a main entree. I used a 1/2 cup of french onion dip instead of the sour cream. Gives it just the zip that it needs. It also may eliminate the need for chives depending on your taste... I also sprinkled the top with buttered bread crumbs and parm cheese with a hint of Italian dressing mixed in... Baked the same amount of time.
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57 users found this review helpful

Slow Cooker Beef Stew I

Reviewed: Sep. 15, 2008
Sometimes adding wine too early in a recipe can leave a sour taste with the finished product. Many times I will add wine 1/2 to 45 minutes prior to the end of cooking. I avoid grocery store wines altogether (as they contain a ton of sodium and taste awful) and I never use a wine for cooking that I wouldn't drink. :) De-glazing pans with wine is a good idea for recipes that cook on the stove top for shorter amounts of time. Other ideas for this recipe: Always tenderize stew meat (pound cubes) and then shake them in seasoned flour before browning them. Tenderizing really does make a difference in tenderness. I never used to brown my meat so as to "save time". I realized, after browning my meat first, that I will NEVER skip this step again as the taste differential is very noticeable. The only other recommendation that I would make is more garlic and a couple of bay leaves (remove prior to serving). The house smells wonderful when I make this recipe. Such a great comfort food for a cold winter's day!
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27 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. :)
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25 users found this review helpful

Microwave Baked Potato

Reviewed: Oct. 29, 2008
Another helpful tip: After washing and pricking potatoes, massage them with olive oil and season with sea salt and pepper. Then put them in the microwave as directed. The oil helps to keep the potato skins nice and supple and it also helps to keep the salt and pepper seasoning in place. This method works well in a conventional oven as well. People who eat the skins will enjoy this cooking method as it leaves the skins tender yet crisp (in the oven). Enjoy!
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16 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.
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13 users found this review helpful

Beer Butt Chicken

Reviewed: Jun. 20, 2009
Great recipe! One tip - never "discard" half of the beer when you could DRINK IT! :) hehe Just my two cents...
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12 users found this review helpful

Quick Salsa Dip

Reviewed: Sep. 15, 2008
I have a version of this recipe that is only a bit different. I only add 1/4 cup of salsa so that the dip doesn't turn a strange shade of pink (not very appetizing even though it tastes good!). I also stay away from red pepper unless I chop them well in advance and they have been drained. Otherwise, the water from the peppers makes the dip runny... People at parties and picnics can't get enough of this dip and I have handed out the recipe 100 times. I prefer sharp cheddar cheese to mild as it gives the dip an extra kick. That is a matter of personal preference though...
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11 users found this review helpful

Slow Cooker Ham

Reviewed: Sep. 11, 2008
I make a paste to rub all over the ham before slow cooking. I mix brown sugar, ground mustard, and a bit of horseradish. Dribble Coca cola (or cola flavored product) into the dry ingredients until you form a paste. Rub this mixture all over the ham. Cooking time depends on the size of the ham. Most recently, I had a 6.5 pound ham and cooked it on low for 7 hours. Perfect! Do not add salt to the recipe b/c ham is salty in the first place plus the sodium in the cola enhances the salty flavor. Enjoy!
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11 users found this review helpful

Simple Garlic and Basil Pesto

Reviewed: Jul. 21, 2008
I just made a very similar version of this pesto minus the chilli powder. Considering the positive feedback here, I may try it next time. To my recipe, I added heavy cream for variety and it was divine! So creamy and tasty. I used penne pasta for this dish and topped with fresh tomatoes, toasted pine nuts, and freshly grated parm cheese. Reserve a cup or so of the water in which you boiled your pasta. Mix water little by little to the pasta and pesto as the starch in the water helps the pesto adhere to the pasta. YUM!
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9 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).
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6 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.
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5 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.
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5 users 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!!!
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5 users found this review helpful

Sour Cream Cheese Casserole

Reviewed: Mar. 30, 2009
I found that the topping was not cripsy enough to counter balance the creaminess of the dish. Suggestion: Sprinkle cheddar cheese over entire top of casserole. Mix cracker crumbs with melted butter and sprinkle over cheese. Bake for recommended time. If you would like more of a golden crust, broil in the oven on low for a few minutes or until the crumbs reach the desired cripsness. Quick and easy recipe - and the family loved it!
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5 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.
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4 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!
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4 users found this review helpful

Easy Baked Chicken

Reviewed: Oct. 31, 2008
I utilize a similar recipe though I add parmesan cheese and a packet of (Hidden Valley) ranch dressing mix to the bread crumbs. It adds a much needed flavor boost. :) Real crowd pleaser! Thanks for sharing.
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4 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.
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3 users found this review helpful

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