PRINCESS20NY Recipe Reviews (Pg. 1) - (1244202)

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Restaurant Style Egg Drop Soup

Reviewed: May 21, 2009
I had to try the egg drop soup simply to see what would happen if I stirred it in a COUNTER-clockwise direction rather than a clockwise direction like some of the previous reviews advised. I'm still confused by that :), does it matter what continent you're on?? In any case, the result was still a decent soup! I didn't have any chicken broth so I made it with water and added a chicken bullion cube a the end. As for whether the eggs are stringy or not I was under the impression it depends on how fresh the eggs are rather than whether you add them before or after the corn starch but I could be wrong...
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7 users found this review helpful

Baked Fried Eggplant

Reviewed: May 19, 2009
These are so cruchy and scrumptious! I decided to make mine into french fry size peices rather than slices, however by doing this you start running out of the sour cream and egg mixture pretty quickly since it is so thick. I solved for this by adding about 1/4 cup of milk to water it down just a little which also made it easier to coat, however I would recommend that if you want "fries" out of this you should plan for double the batter mixture. My "tweak" didn't change the flavor at all from the ones that were coated heavy to the lighter ones, but the ones without the milk were heavier with the breadcrumbs and hence came out more hearty so it really depends on your preference. Overall this tasted great though. One other thing I will keep in mind is to add some some salt or other spices to the flour next time to make them even more tasty. A
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11 users found this review helpful

Baked Potato Skins

Reviewed: Apr. 19, 2009
Good, easy to make.
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8 users found this review helpful

Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream

Reviewed: Apr. 19, 2009
If you are a mussel fan you will love this dish, it's also a great dish to impress your guests. Looks and tastes complicated, but it really isn't :). I would suggest making sure that when you add the fennel it is very thinly sliced, and after dropping the fennel into the pan, test it with a fork and don't add the other ingredients until the fennel has become a bit soft. Muscles are delicate and the sauce should be too so as to complement them with a delicate sauce as well. The first time I made this the fennel was still as crispy and I had realized my mistake. The second time I let the fennel cook a bit and all around it came out spectacular. A+
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108 users found this review helpful

Strawberry Spinach Salad I

Reviewed: Apr. 19, 2009
This salad is so tasty, specifically the dressing is out of this world delishhh. It is important to chill the dressing for a bit after mixing the ingredients together so that they blend with eachother well and mix well right before pouring it on the salad. My advice is not to skip the onion even if you don't like them because they play an important role in the taste of the dressing. You can hardly taste them in the dressing as the onion taste is not the dominant taste but they play an important role in marrying the sugar and vinegar together to create the specific taste this dressing has. For mine I halved the amount of sugar and it still came out super. I love the strawberries in the salad, but if you don't have them they can also be substituted for other fruits such as pineapple, oranges, or apples. A+ :)
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365 users found this review helpful

Green Bean and Mushroom Medley

Reviewed: Dec. 27, 2008
This recipe catches you by surprise. I didn't think this would be anything more than just regular string beans, but it really was a lot more than that, it was superb! :) The mushrooms are really important in order to get the full taste of this so don't forget them. I used baby portobello. The carrots add to the taste and make the dish look very appetizing because of the color contrast. I steamed the carrots and beans instead of boiling. If you prefer to do it this way as well, then I would suggest to make sure either a) the carrots are a cut little ticker than the beans before steaming all at once, or b) cutting the carrots the same thickness as the beans, but start steaming the beans for 3 minutes first before adding the carrots as the two vegetables won't steam at the same rate. It's good to have the same texture for both rather than one softer than the other. Also, as per another review I added 1 tsp of rosemary and 1 tsp thyme to the mix and everything came out great. Even a little more of the sesame seeds doesn't hurt. I had no issues with the salt content. Will definitely make this again!
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268 users found this review helpful

Lentil Soup

Reviewed: Apr. 6, 2008
Prior to starting I prepared 2 quarts vegetable broth to use instead of regular water. I liked this recipe, but would suggest using more liquid (either water or vegetable broth) to make it more soupy -- mine came out more as a stew than a soup. I added a little tomato sauce to make it more watery towards the end. Overall a good lentil soup recipe.
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16 users found this review helpful


Reviewed: Jan. 27, 2008
I'm a salt freak, so the saltyness of this doesn't bother me so much, it was very good. If you don't like too much of the salty flavor I would suggest putting the salmon in cold water for an hour or so after curing which will dissolve some of the salt. I served each piece on a cucumber slice, with goat cheese, and a few mini capers on top each.
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61 users found this review helpful

Phenomenal Chicken and Pasta in Creamy Pesto Sauce

Reviewed: Jan. 27, 2008
Even though this was a lot of work I give it a 5 because it was awesome. You can taste the different flavors separately, and thogether they blend perfectly. I followed this recipe to a T and it came out super. I didn't have any issues with the sauce not thickening, but if you're worried about it, I suggest a) either not adding all of the cream at the end which I suspect wouldn't change the flavor that much, or b) before adding the cream mix into it 1 or 2 TBSP flour, mix it up and then pour it in and cook for a few minutes. Loved it!
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133 users found this review helpful

Brie Pecan Rollups with Raspberry Sauce

Reviewed: Jan. 14, 2008
Might be the odd ball here, but I felt disappointed with this. The flavors just weren't there. I did things a little differently, however not so much with the ingredients really, as with the cooking method. Generally I get a bit weary about not cooking chicken all the way through which was my fear based on the instruction for frying for 15 minutes then again for another 15 mintues which in my mind would burn the outside shell of nuts, but not cook the inside. So after frying for 15 mintues first, I then threw it in the oven for 20 instead. The chicken came out very juicy, but bland. The cheese could hardly be tasted and the watery taste of the chicken dispersed the rasberry flavor. I will try this again with just frying like it calls, but I will use more oil than is being called for, fry in a small pan and maybe cover it or something. Also, someone mentioned that they had issues having the pecans stick to the chicken. This was my other reason for putting it in the oven where there would not be a necessity to turn it over many times, hence making the pecans fall off. However, I think there is a fix for this. This would involve crushing the nuts to almost a powder before covering the chicken. (If you like the crunchy texture, you can add some non crushed pecans to the sauce instead.) I have figured out from other recipes that a good way to make things stick is to dredge the chicken in a thin coat of flour first, then dredge in the egg and last roll it in the outsid
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45 users found this review helpful

Laura's Dip

Reviewed: Dec. 1, 2007
Really good.
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9 users found this review helpful

Flounder with Shrimp Sauce

Reviewed: Nov. 9, 2007
This was great. The sauce has a delicate texture and tastes delicious. I think I added a bit too much white pepper so don't over do it as the sauce will become too spicy and will tamper a bit with the tangy taste that is the key to this meal. This recipe is a keeper for me. Nestling the shrimp with the fish is a nice surprise to your guests when served. I would suggest sprinkling the shirimp with a pinch of the shredded cheese before rolling them up to make the "surprise" even more enjoyable.
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27 users found this review helpful

Maple Salmon

Reviewed: Nov. 4, 2007
The sauce is very sweet but goes along with the salmon great. Very similar to a salmon recipe you would get at a nice chinese restaurant. It has an oriental undertone because of the soy sauce. I made this with a side dish of couscous.
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29 users found this review helpful

Spinach and Red Pepper Couscous

Reviewed: Oct. 21, 2007
This was tasty and looks very fresh and appealing when it's done. It has a bit of a sour taste but not overpowering. I didn't change anything except for adding a small handful of slivered almonds to give it extra textrue and it was a nice side dish to salmon. This can be eaten cold the next day if you have left overs and it still has a very good taste, or you can add it to some fresh greens to make a salad.
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11 users found this review helpful

Bacon Wrapped Barbeque Shrimp

Reviewed: Feb. 11, 2007
I used large fresh shrimp. Wrapped each one in one peice of bacon as it called, but for some of the very large ones I used a strip and a half to cover the whole shrimp. In addition to the barbeque seasoning, I sprinkled each with cayenne pepper to give them a kick of spicyness and also dotted each side with a bit of BBQ sauce. Very quick and easy to make yet very flavorful. Glad I found this because it makes an awesome appetizer.
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71 users found this review helpful

Orzo and Tomato Salad with Feta Cheese

Reviewed: Dec. 4, 2006
Not sure what I did wrong w/ this, didn't like it though..
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11 users found this review helpful

Chicken Thigh Fricassee with Mushrooms and Rosemary

Reviewed: Dec. 4, 2006
I changed this recipe a bit so hopefully no one will accuse me that I made it a completely different recipe, but I felt that it may make it better. I dipped the thigs in flower then egg then breadcrumbs as many other recipes call for and then followed as specified. I cooked this in wine/ vermouth mixture. Tend to use vermouth more than traditional white wine b/c it has a crispier flavor. The breadcrumbs made it absorb the liquid quickly so unfortunately I kept having to add more wine and was required flip chicken over a lot so it would not stick. However, after doing so I thought it came out great and BF liked it as well so I was happy. The wine taste was really nice not over bearing. I used pitted olives and overall I didn't have any complaints, the flavors of the olives, mushrooms, wine, and tomatos really did make this worth while and would definitely try this combination of flavors again. A
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98 users found this review helpful

Cranberry Sauce Extraordinaire

Reviewed: Nov. 24, 2006
wow flavor was super..
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10 users found this review helpful

Displaying results 1-20 (of 62) reviews
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