principessa Profile - Allrecipes.com (12795953)

cook's profile

principessa


principessa
 
Home Town: Los Angeles, California, USA
Living In: Shanghai (Municipality) , China
Member Since: Dec. 2010
Cooking Level: Not Rated
Cooking Interests:
Hobbies:
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Photos
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 5 reviews
White Sauce
This sauce is wonderful! It is a great base :) I added a crushed garlic clove, basil, parsley, pepper, salt, and a bit of parmesean cheese, like suggested. I then mixed it with pasta and it was a wonderfully cheesy dinner! I also use this basic recipe with margarine instead of butter and soy milk- 1/2 as much) as a substitute for cheese in quiches when I cook non-dairy; i just cook it down until it is a thick consistency. It tastes amazing and has wonderful texture.

0 users found this review helpful
Reviewed On: Jan. 25, 2012
Trinidad Stewed Chicken
great recipe! a couple suggestions: 1) I could not get my brown syrup/oil mixture to turn syrupy, so after a few frustrating tries, i added a bit (about 2 TBS of hot water and it worked beautifully. 2) I added olive oil to the garlic/onion/cilantro marinade so it was a bit wetter when marinating. 3) the coconut milk and red pepper flakes are not optional! they make the dish amazing! 4) serve with rice. It is a wonderful complement to the dish.

1 user found this review helpful
Reviewed On: Mar. 21, 2011
Easy Hamantaschen
These were great, but I have a couple of recommendations that I plan to use next time I make them. They puff up quite a bit, so I suggest either making them a bit thinner or putting in about 1 tsp (instead of two) of fruit preserves, to prevent any running. It also was a bit bland, so I would add a bit of orange or lemon zest next time to bring out a different flavor. I also substituted margarine for 1/4 cup of the oil to give it a bit more body, and my dough rolled out beautifully after refrigerating overnight. I also had to bake about 20 minutes, but that just may be my oven. I want to use this recipe as another cookie base and can't wait to experiment!

2 users found this review helpful
Reviewed On: Mar. 17, 2011
 
ADVERTISEMENT

In Season

Let the Slow Cooker Handle It
Let the Slow Cooker Handle It

The best wintertime meals need a long, slow simmer while you're doing something else.

Get Your Money's Worth
Get Your Money's Worth

Our big collection of budget recipes will leave some jingle in your pocket.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States