PRINCESS20NY Recipe Reviews (Pg. 3) - Allrecipes.com (1244202)

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Bunyaculta

Reviewed: Mar. 16, 2004
This was OK... but reminded me too much of Alfredo sauce and I was under the impression it was a much richer thicker sauce. The taste in itself was very good, but wasn't anything that would top the ordinary. I used 4 cups of heavy cream and 1 cup of milk. I also put in 2 cans of anchovies which gave it much more flavor. Did not change the amount of garlic or butter. I added a large pinch of flour (about 1 1/2 TBSP) thinking it would thiken up the sauce, but that did not help either. The mixture cooked for about 45 minutes med/low (simmering lightly) at which point I gave up on trying to get it to thicken. I give this a "B" and figure maybe I'll try it again since it's not very hard to make and now knowing that the sauce will never thicken to my desired consistency I will not need to cook it for longer than 20 minutes.
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5 users found this review helpful

Daddy's Fried Corn and Onions

Reviewed: Feb. 29, 2004
Very good. I usually don't like the corn very "crispy" so I didn't fry it for very long. I used olive oil instead of butter. Came out great. The onions don't overpopwer the recipe, but give the corn a nice complement.
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3 users found this review helpful

Cream Peas

Reviewed: Feb. 29, 2004
Super. So quick and easy to make that I have no advice regarding it. Didn't change anything within this recipe and it came out great. I don't think there is anything anyone could do to screw up this easy recipe so be brave and try it and you'll look like a professional chef.
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4 users found this review helpful

Cheese Fondue

Reviewed: Feb. 15, 2004
This was OK. Not sure if it was just OK because I was making two other things at the same time and this didn't get all of my attention, or if it really comes out "just OK" every time. I mixed in the ingredients like the recipe called. I think it needed a little more nutmeg and to be mixed up extremely well after adding the salt. The bread makes a differnece as well. I'd probably prefer the bread to be toasted next time, cut up in 1/2 inch cubes. Will try this again to give it another shot, but if I'm afraid that if I were to be making fondue to impress someone I'd probably go with a different recipe. Staying neutral w/ this one for now.
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3 users found this review helpful

Goldy's Special Salad

Reviewed: Feb. 15, 2004
Great salad. Would have never thought to mix all these ingredients together to create something this good. Don't like Spinach, and I'm not crazy about mango, but I gave it a chance and found it to be very interesting and delicious. I was afraid this would become a bland mess of stuff mixed together, but was amazed how you can taste each and every ingredient separately and yet each one goes so well together with the others... Will be making this again SOON! A
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30 users found this review helpful

Champagne Chicken

Reviewed: Feb. 15, 2004
Made this last night and found this recipe to be very good. I took under consideration other people's reviews which mentioned the recipe was a little bland and doesn't "pop tastebuds". I cooked everything the way it was specified, but at the end I left the heavy cream to cook for about 8-9 minutes in a 13" skillett (almost boiling the whole time) so that the cream would get a little heavier. I did a taste test half way through and decided to add about 1/3 cup champagne to the cream to make sure it wasn't too bland. The sauce consistency came out "just right". The taste was creamy with a hint of a sour (Champagne) undertone. Overall I was satisfied with this meal and Bu thought it was good as well - will make it again.
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13 users found this review helpful

Stuffed Mushrooms III

Reviewed: Jan. 31, 2004
Very good. Flavors blend together very well. I have tried about 4 different stuffed mushrooms recipes and I haven't been able to find a mouthwatering one so this is what I will most likely make until I find the one I'm looking for (best of the one's I've tried so far.)
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3 users found this review helpful

Apple and Orange Chicken

Reviewed: Jan. 25, 2003
Great recipe. It takes a while to cook, but you can tell as it's cooking that it's going to be good b/c of the inviting aroma. The chicken came out very tender and the sauce coats it well. The orange and soy sauce mixes well to create a variation of sweetness, sourness, and saltyness.
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56 users found this review helpful

Salmon with Brown Sugar and Bourbon Glaze

Reviewed: Jan. 25, 2003
Very good recipe. My BF cooked this and I was quite impressed not only with the taste, but b/c it only probably took him less than 30 min to prepare and cook. It has a very sweet taste, but definitely not overpowering, it blends well. I'd strongly recommend this recipe to anyone who has gotten bored with the typical salmon and lemon or salmon and dijon taste. A different way to serve this fish and very presentable with a garnish of persley or any other fresh green leaf.
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8 users found this review helpful

Beer Battered Chicken

Reviewed: Jan. 23, 2003
This is unfortunately a recipe which I'm rating on this site with which I was not impressed. I had high expectations for this and it turned out anything but what I expected. The "beer" part of it seemed inviting, however it was a LOT of MESSY work and after frying, the coating came out very dry and bland. The coating wouldn't cook through for the life of it so it took a really long time. It quickly became a leftover to the next day and at that point when I microwaved it, it just became soggy and gross so I had to throw it out... Not really worth the hassle with the mess, when I could have made another chicken recipe faster, better tasting and generally more worth my time :-(.... Don't think I'll be trying this again.
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49 users found this review helpful

Baked Dijon Salmon

Reviewed: Jan. 23, 2003
MWWAA for this one... It was great... the first time I made this I didn't have peacans so I used Almonds and that was very good, but I figured the second time I'd follow the directions completely so I made it with the Peacans and it was outstanding. I would say that this recipe is for people who like nuts and nice crunchyness to complement otherwise a delicate meal. This recipe also allows for room to play with the amount of spicyness by using more, less, or different strengths/types of mustard. I'm giving it an A.
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96 users found this review helpful

Tequila Shrimp

Reviewed: Jan. 19, 2003
This dish was tasty and very presentable, however I felt like it lacked something so I added hot (red) paprika to it and it gave it a kick that I was looking for. I served it with Spanish rice to which I also added the paprika and the shrimp went very well with it. Overall I'd say this isn't the most spectacular meal, but it had a different taste and I definitely wasn't disappointed. I would recommend this dish and give it a B+.
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3 users found this review helpful

Margarita Chicken I

Reviewed: Dec. 31, 2002
I didn't have high expectations going into this recipe as per the other reviews, but to my suprise this was actually pretty good. Perhaps the fact that when you take the chicken out of the pan it doesn't look extremely appealing to the eye was what turned others off? Whatever the case.. I think I will make this again b/c it's quick and very easy and pretty tasty. I won't change the amount of the ingredients, because the extra makes for a good sauce for dipping. The only thing I may try different next time is to brown the chicken a little before putting in the margarita mix into the skillet, to make it more brown and to make it look nicer.
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49 users found this review helpful

Last Minute Chicken Dinner

Reviewed: Dec. 9, 2002
Great tasting dish, creamy, and full of herb flavor. Only complaint is that it's hard to control the potatoes from getting burned, need to keep a close eye on them at all times. Also, requires a very large pan in order for everything to cook properly. Overall, it is definitely worth making this.
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63 users found this review helpful

Baked Pork Chops I

Reviewed: Oct. 13, 2002
This smells great after you take it out of the oven, and the preperation wasn't as long as I thought it would be. I did not bake them for as long as the recipie called b/c I ran out of time. They were done after 35 min and everything tatsted great, very tender and juicy. The sauce textrue was "just right", not too watery and not too chunky. One suggestion I have is to make double the sauce if you like to dip the meat because you'll wish you had more after you try it. I substituted the white wine with Vermouth, and next time I am thinking of adding more of the Vermouth or white wine and taking away some of the milk. This I think will strenghthen the taste of the sauce to be even better as the wine/Vermouth seems to play a big part in the taste of the whole meal. A note of caution: be careful not to burn the pork chops when frying, keep the heat at med/high and check often, I "saved" them just in time :). A+
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1451 users found this review helpful

Lemon Mushroom Herb Chicken

Reviewed: Oct. 4, 2002
This was great, extremely delicious. As per earlier reviews I dipped the chicken into egg before coating with the flour mixture. Reminds me somewhat of Chicken Francaise, but with much more flavor. Definitely a keeper recipie. A+
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77 users found this review helpful

Rosemary Marinated Lamb Chops

Reviewed: Oct. 3, 2002
Delicious! This was absolutely outstanding. I must say this is probably one of the best meals I've had. The herbs blend together perfectly to create an excellent taste all around. The Lamb Chops came out very tender and delicious. Will make this a winter regular.
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5 users found this review helpful

Aimee's Quick Chicken

Reviewed: Oct. 3, 2002
This was OK, however the chicken was somewhat dry and the amount of dijon mustard suggested seemed a little much for my boyfriend and I, so the second time I made it I used less mustard and it came out better. May also depend on the strength of the dijon mustard. Good recipie if you like a strong tasting spicy sauce.
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40 users found this review helpful

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