PRINCESS20NY Recipe Reviews (Pg. 2) - Allrecipes.com (1244202)

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Slow Cooker Stuffing

Reviewed: Nov. 24, 2006
Good flavor. It came out a bit soggy, so I'd recommend to make sure you don't put in too much broth. I added bread crumbs to make it less most towards the end and it came out good.
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9 users found this review helpful

Rosemary Roasted Turkey

Reviewed: Nov. 24, 2006
Excellent. I had it in the oven for longer than 4 hours. I left the temperature for 3 hours as recommended then alternated between 200-250 F for a few hours extra as I had put it in the oven a bit early in the day. Meat was moist and very flavorful. Also I used fresh rosemary but dried basil and it still came out great. Whole family loved it. A+
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12 users found this review helpful

Black Olive Spread

Reviewed: Nov. 24, 2006
I put in too much garlic so it came out bitter, but overall it was good and I'm sure it had potential to be better if it were not for the extra garlic.
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17 users found this review helpful

Beet Salad with Goat Cheese

Reviewed: Nov. 4, 2006
Very tasty. For the dressing instead of OJ concentrate I used a sprits of regular OJ and it tasted just fine. Combination of the goat cheese, beets, and nuts really pops your taste buds. Loved it.
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209 users found this review helpful

Oven Roasted Potatoes

Reviewed: Sep. 9, 2006
These came out dry for me for some reason so I wasn't impressed. Perhaps I did not cook long enough or something. The flavor was OK, but not what I'd consider delicious. B-
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6 users found this review helpful

Rainbow Trout with Yogurt Sauce

Reviewed: Sep. 9, 2006
Was a bit nervous that this would be a bit bland when I tasted the sauce on its own, but the flavors with the fish go very well together. I used quite a lot of lemon pepper, not drenched but a little more than it called for - probably about 1/8 cup for 2 medium sized trout. I also added salt and pepper to the lemon pepper seasoning. Baked at 350 for about 12 minutes then did the broil for 5.
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55 users found this review helpful

Fresh Corn and Tomato Casserole

Reviewed: Sep. 9, 2006
Great. Didn't change a thing - it came out really good.
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6 users found this review helpful

Asparagus Wrapped in Crisp Prosciutto

Reviewed: Sep. 8, 2006
Good.
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4 users found this review helpful

Candied Chicken Breasts

Reviewed: Sep. 8, 2006
OMG this was soo good. It makes a lot of sauce so mashed potatos go great with it.
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4 users found this review helpful

Russian Tea Cakes I

Reviewed: Mar. 26, 2006
Very tasty, stay away if you don't like sugar.. people at work liked them a lot.
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9 users found this review helpful

Oyster Shooters

Reviewed: Jan. 22, 2006
I use fresh oysters, they are a pain to shuck but the fresh juice is unbeatable. What better way for an oyster lover to enjoy an oyster. So good.
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47 users found this review helpful

Seafood Melange

Reviewed: Jan. 22, 2006
It was ok. Was disappointed w/ myself that I did not use all fresh ingredients, instead I used canned crabmeat so even though the taste was very good knowing that made me not like it as much. Of course this is not the fault of the recipe.
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25 users found this review helpful

Roquefort Pear Salad

Reviewed: Jan. 22, 2006
Very good.
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4 users found this review helpful

Apple Walnut Salad with Cranberry Vinaigrette

Reviewed: Jan. 22, 2006
Awesome.
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4 users found this review helpful

Michael's Chicken

Reviewed: Jan. 22, 2006
The chicken comes out super in this sauce. Make sure to drain the chicken after browning for a few minutes on each side as the remaining juices from the chicken are released during baking and the sauce doubles. I noticed that if I hadn't done that then the sauce would have been too watery. I followed the recipe exactly and mine came out perfect, not too sweet, not to vinegary, not too sour. If you have concerns around the sauce being too "vinegar-y", keep it at a low-med heat in the sauce pan in the meantime while you are browning the chicken. This will burn off and thin out some of the vinegar's tangy taste, but still leave an undretone of it which is required for this recipe. After I tasted this I realized it would be a great sauce for pulled pork, or really any meat in a slow cooker. For pulled pork I would probably double or triple the brown sugar though to complement it more than the chicken requires. As far as the taste of this sauce, it reminded me of the sauce used in Lloyds Barbeque Ribs that you buy ready made at the store. I love that particular sauce and I have finally found a recipe that I can use and save the money from buying Lloyd's ribs just for tasting that great sauce. This is a great addition to my recipe collection, will make it one of my regulars. Thanks!! A+
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75 users found this review helpful

Garlic and Rosemary Shrimp

Reviewed: Apr. 12, 2004
This is like a meal you would find at a fine restaurant. I have made this several times and played around w/ the ingredients, but it always came out the best when I followed the recipe exactly as stated with the exception of the amount of garlic (I use a full bulb). I have tried serving this over different types of pasta, but plain or organic wheat angel hair are by far the best for this; they best complement the overall delicacy of the meal. It is also great as an appertizer with soft bread. One thing I find important is to not over cook the shrimp so that they do not get hard. I think the point of this recipe is to keep it light and tender all around. I watch the shrimp the whole time and as soon as they are all pink I take them off the heat, but leave them in the pan while serving. This recipe reqires close attention and babysitting, but it is pretty fast and as outstanding as it is, it deserves the attention while being cooked. A+
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14 users found this review helpful

Mouth-Watering Stuffed Mushrooms

Reviewed: Apr. 12, 2004
Pretty good... very time consuming, but all stuffed mushrooms take a long time.
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2 users found this review helpful

Orzo with Mushrooms and Walnuts

Reviewed: Apr. 12, 2004
Super. Not for everyone howerver, Bu wasn't enthused. This recipe has a scent of bitter flavor and may not be something that kids or picky adults would go for. If you like walnuts then I'm sure you'll appreciate this. I used the exact ingredients it called for and it came out great.
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53 users found this review helpful

Coriander & Cumin Crusted Grilled Swordfish with Avocado Relish

Reviewed: Apr. 12, 2004
This was very good. A great idea to serve this fish with guacamole b/c the combo believe it or not does taste great and is very filling. However, as far as the "Avocado Relish" part, I'm not super enthused that McCormick took a regular guacamole recipe, asked you to use their red pepper flakes and calls it "Avocado Relish". While I do use McCormick spices, I do not use pepper flakes for guacamole, rather I stick with the original ingredient which is jalapegno peppers.
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9 users found this review helpful

Displaying results 21-40 (of 62) reviews
 
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