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

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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

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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15 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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1409 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

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

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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343 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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130 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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105 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

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

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

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

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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198 users found this review helpful

Cranberry Sauce Extraordinaire

Reviewed: Nov. 24, 2006
wow flavor was super..
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9 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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250 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

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

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

Basic Fondue

Reviewed: Mar. 16, 2004
I guess I made too much... There's 2 of us and I made 32 servings figuring one serving was one dip of bread in the fondue pot. Well, I'm new to this fondu-ae thing, and didn't realize that you probably need at the very most 8 per person before you're more than really getting sick of it. Anyway, so I felt bad throwing it away, but after trying to persuade the cat, he wouldn't eat it either, so I threw the rest away. Overall though it is a good tasting recipe.. just don't be fooled about how much of it you think you can actually eat!...
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15 users found this review helpful

Romantic Chicken with Artichokes and Mushrooms

Reviewed: Apr. 12, 2004
Great. Not your regular chicken dinner. Full of great taste. Very tangy but not overpowering.
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5 users found this review helpful

Displaying results 1-20 (of 58) reviews
 
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