OkinawanPrincess Recipe Reviews (Pg. 11) - Allrecipes.com (18739452)

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Sesame Pasta Chicken Salad

Reviewed: Aug. 30, 2011
Excellent! I toasted the sesame seeds, lightly, then set it aside. I reduced the oil to 1/3 cup (3T) and the sugar to 1 1/2 Tablespoons. I think that 3T sugar would make the dressing too sweet. I also added fresh grated ginger to the dressing. I poured half of the dressing over the cooked spiral pasta to let the it absorb the flavors. I placed the the pasta and other half of salad dressing in the refrigerator until ready to serve. I had some leftover rotisserie chicken so I chopped that up. This salad is versatile and can be adjusted to other vegetables. For color, flavor and texture, I added sugar snap peas (par boiled), cherry tomatoes, halved, and carrots, julienned. I poured the remainder of the dressing over the pasta along with the chicken and vegetables then tossed to coat evenly. I garnished the pasta salad with chopped green onions and cilantro. To me the salad dressing is the star -very light yet flavorful with an "Asian" flair! The dressing is not too sweet or oily. Everything is seasoned perfectly with a subtle sweetness, little "tang" and fresh flavors. I loved the crunch of the sugar snap peas and carrots. The cherry tomatoes are naturally sweet and brightens up the pasta as well. The cilantro adds a lovely flavor. This salad is appealing, delicious and satisfying! It is perfect for a hot and humid day like today in Hawaii! I also served, "Bruce's Honey Sesame Bread, " also from this website.
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Bruce's Honey Sesame Bread

Reviewed: Aug. 30, 2011
I normally make my breads by hand. I proofed the yeast in 3/4 cup of warm water along with the honey. Since I did not have any powdered buttermilk I replaced that with 3/4 cup of regular buttermilk. The total combined equaled 1 1/4 cup of liquid the recipe calls for. I used 3 T of wheat germ. I found the dough to be slighty wet so I added almost 1/3 cup of bread flour, but a little at a time to the dough until it was much easier to knead and handle. I let it rise for an hour under a damp towel. I then punched it down,let it rise again a while longer before placing it into a loaf pan. I baked the bread at 350 degrees for 35 minutes. The top was a nice golden brown color and I could smell a nice aroma coming the bread. I took it out from the oven to let it cool for about 20 mins. I cut a slice while it was still warm. The bread is nice and crusty on the outside and chewy. The inside of the bread is very soft, light and slightly sweet, but not too sweet. The bread is moist and flavorful with a subtle sweetness. The sesame definitely gives the bread a wonderful nutty flavor. The honey adds a nice slight sweetness to the bread. I think the bread could have been baked a little longer as the bread was a little doughy towards the center. The recipe doesn't indicate a baking time w/o bread machine. So next time I will bake it about 40-45 minutes. Overall the bread tasted really good. I served along with, "Sesame Pasta Chicken Salad, " also from this website.
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Fluffy Biscuits

Reviewed: Aug. 30, 2011
Excellent! After all the positive reviews, I was convinced to get up and make these first thing this morning for breakfast. I increased the sugar to 1T and used 1 tsp of salt. Instead of shortening I used butter and 2/3 cup of buttermilk. I kneaded the dough, rolled into 1 inch thickness and used a cup to cut out the biscuits. In a short time, I had 12 round biscuits placed upon a greased baking sheet. I brushed the top with a little melted butter right before placing them into the oven. I only had to bake these biscuits for 9 minutes. They rose up and expanded nicely. The buttery fragrance was so intense it made my mouth water while these baked. About 6 minutes into the baking, I saw a light brown color forming on top of the biscuits. As soon as the timer went off, I opened the oven to take the biscuits out and I got a nice whiff of buttery scent. I am so pleased with the way these turned out. The title of these biscuits fit perfectly - FLUFFY! They are not only fluffy, but moist, buttery and delicious! They feel light, taste tender and melts in my mouth. From the smell, the appearance and taste this was just awesome good! I spread a little guava jelly on top of the warm biscuits thou' they could be eaten just by itself they are so flavorful! If you are thinking about baking these, try them! They are that good! I served these along with, "Breakfast Sausage," also from this website. All 12 biscuits were completely wiped out within minutes. That tells me a lot!!!
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Breakfast Sausage

Reviewed: Aug. 30, 2011
This review is partially based upon my family's feedback and rating since they are the ones who ate these breakfast sausages. I just seasoned and cooked them this morning. I used a pound of ground turkey as it was what I had on hand at the time. I added fresh minced sage, hawaiian sea salt, black pepper, marjoram, brown sugar, 1 garlic clove, dash of red pepper and fennel seeds. I did not have any ground cloves. I seasoned the meat and rolled it between two layers of wax paper into a nice log. I wet my hands so the meat wouldn't stick. I sliced out each patties close to 1 inch thickness and into small round circles. The size of each sausage fit right in the palm of my hands. I had about 12 small round patties. I wrapped and placed the patties into the refrigerator and let it marry overnight. This morning I fried up the sausages on one side until I saw a nice brown sear and then I flipped it over to brown the other side. The wonderful smell of the sausages was enough to make my family peer into the kitchen to see what I was cooking on the stove. They gobbled the sausages up saying that it was delicious! In his exact words my hubby said, "The sausages are perfectly seasoned and tastes Ono (delicious)." He ate 6 patties all to himself! I served these breakfast sausages along with, "Fluffy Biscuits," also from this website. The biscuits, by the way, are FLUFFY and delicious! The sausages paired perfectly with the fluffy biscuits and eggs for breakfast!
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Broccoli with Garlic Butter and Cashews

Reviewed: Aug. 29, 2011
Very good side dish and a nice change to plain ole' steamed broccoli! I only used about 3 tablespoons of butter insead of the full 1/3 cup butter called for. I followed the rest of the ingredients as directed. I cooked the broccoli until it was tender but still had a slight crunch to it, not the full 7 minutes. I also let the sauce simmer down to a glaze before pouring over the broccoli. I also toasted the cashews on a baking sheet right before adding them to the broccoli along with the sauce. A nice twist with a lovely flavors this turned out to be! I can taste the sweet, the slight "tang" and a little garlic butter all at the same time but not overpowering at all. This sauce is delicious and the cashews add a nice texture to the side dish. I love the blend of flavors and it really complemented the beef and rice dish I served tonight. Thank you for sharing this!
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6 users found this review helpful
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Fresh Strawberry Lemon Oat Muffins

Reviewed: Aug. 29, 2011
These are lovely, light and delicious muffins! I followed the directions to a "T". I used 1 cup of juicy red strawberries, diced. Putting the ingredients together was easy and I filled up 14 muffin tins. I may have smaller muffin tins than others. I put the timer on for 20 minutes and waited until they were done. They were baking up nicely in the oven, rising slightly. I can see the berry red juices from the strawberries bubbling up while the muffins bake. NOTE: the juices from the strawberries will bleed out as it bakes. The top of the muffins are a light beautiful brown color. It is shaped round like a muffin should be. I took them out to cool but couldn't resist waiting so I ate one while warm. I can see the red strawberries and its juices throughout the muffin. It looks so pretty and smells wonderful. The muffin is definitely moist, light yet flavorful. The delicate flavor of the lemon is a nice added touch as well as the fragrance of the lemon emanating throughout my house! The sour cream adds a nice balance of moistness to the muffins. I love that in every the bite there are red strawberries -juicy and naturally sweet. This is a great muffin and I plan on baking these again. I wouldn't change or adjust a thing in this recipe. 5 stars +++. What I like best about this is muffin is that it's baked with whole wheat flour, oats, honey and fresh fruits. Once again CC you created another delicious recipe! Can't wait for more to come this way...Mahalo!
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Seasoned Turkey Burgers

Reviewed: Aug. 28, 2011
I love these burgers! They are easy to put together, juicy and flavorful. I used 1 pound of foster farms ground turkey. To that I added 1 package of Lipton Onion Soup Mix and 1 garlic clove, egg, slightly beaten, little soy sauce and fresh ground black pepper. My patties may have been a little larger so I ended up with 5 instead of 6 burgers. They did not take long to cook up on the grill, about 20 minutes, only flipping once. I served these on hamburger buns with thick slices of local tomatoes and manoa lettuce. The burgers are well seasoned, nothing overpowering at all. They are juicy and tasty, not dry and not needing any extra condiments (ketchup, mustard, mayonnaise, etc) to the burgers. The preparation, ingredients and cooking time are approximate. I served the burgers along with, "Baked Sweet Potato Sticks," also from this website. These baked sweet potatoes are also VERY good by the way and complement the turkey burgers nicely.
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Baked Sweet Potato Sticks

Reviewed: Aug. 28, 2011
I love sweet potatoes! They are naturally sweet and good for you. This did not take much effort to cut these up, season with paprika and a little olive oil. I was only serving two people so I had one large yam, cut up into sticks or wedges. I placed the potatoes onto a baking that I lined with aluminum foil. I used my hands to mix the potatoes up to ensure they were evenly oiled. Half way through the baking process I flipped them over to bake the other side. They were done and ready to eat in 40 minutes. We did not need to dip them into ketchup or other dipping sauces because are sweetened up already. No only did everyone love these sweet potatoes but they ate these up so fast right before my eyes! This is a very tasty, naturally sweet side dish that is also healthy for you too. Best thing about this is it did not take me long to make these and they were baked, not deep fried. I served these sides with Seasoned Turkey Burgers.
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8 users found this review helpful
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Baked Sweet Potato Sticks

Reviewed: Aug. 28, 2011
I love sweet potatoes! They are naturally sweet and good for you. This did not take much effort to cut these up, season with paprika and a little olive oil. I was only serving two people so I had one large yam, cut up into sticks or wedges. I placed the potatoes onto a baking that I lined with aluminum foil. I used my hands to mix the potatoes up to ensure they were evenly oiled. Half way through the baking process I flipped them over to bake the other side. They were done and ready to eat in 40 minutes. We did not need to dip them into ketchup or other dipping sauces because are sweetened up already. No only did everyone love these sweet potatoes but they ate these up so fast right before my eyes! This is a very tasty, naturally sweet side dish that is also healthy for you too. Best thing about this is it did not take me long to make these and they were baked, not deep fried. I served these sides with Seasoned Turkey Burgers.
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3 users found this review helpful
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California Grilled Veggie Sandwich

Reviewed: Aug. 27, 2011
I baked, "Michael's Foccacia Bread," from this website, which is VERY good by the way. To begin with I made the dressing and marianted for an hour to let the ingredients marry. I sliced the red bell peppers and red onions into ringlets. I sliced the zucchini and yellow squash, lengthwise, in strips, from the top down. I brushed oil on each vegetable and placed it on the grill to cook. Within 3 minutes I had nice dark grill marks on the vegetables and they appeared to get soft so I flipped it over to cook the other side. I placed the bottom half of the bread onto the grill to heat it up. I did the same with the top half only I placed it cutside down first to get it heated and toasted up nicely. I spread a little of the dressing onto the bread, sprinkled it with the feta cheese and layered the vegetables on each sandwich. The ingredients, vegetables and the dressing amount is enough to fill exactly four "good size" foccacia sandwiches. This is absolutely delicious! The dressing is just perfect. The lemon juice and garlic work well in the mayonnaise-nothing is too "tangy" or "oily". The foccacia bread tastes great because it is freshly baked, tasty and has fresh herbs baked right into it! With all the grilled vegetables layered on this, I feel good knowing I ate healthy. The vegetables are only seasoned with olive oil, nothing more, and tastes sweet. This is a very satisfying, healthy and fulfilling meal. Even the meat lover's in my family didn't miss the meat. Love it!
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Glazed Ham

Reviewed: Aug. 26, 2011
This is a very tasty glaze! I used a precook turkey ham which I sliced and placed into a small casserole to reheat. I added a little water in the bottom of the casserole. Once heated, I poured the glaze over the ham and covered with an aluminum foil and heated in the oven at 350 degrees for 30 minutes. The glaze is sweet with a hint of smoky flavor. There was nothing overpowering at all in the glaze. In fact, I liked it so much that I poured a little glaze over my rice too. I served this with, "Creamy Sweet Corn, "Double Cheesy Au Gratin Potatoes," also from this site.
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Artichoke Spinach Lasagna

Reviewed: Aug. 25, 2011
Excellent! Instead of a jar of spaghetti sauce I roasted a pan of roma tomatoes, fresh basil, olive oil and garlic. I also saved all the juices from the tomatoes. I also had fresh baby spinach that I used in place of the frozen spinach. Since my family doesn't like feta cheese I opted for parmesan reggiano cheese. Also, I did not boil my lasagna noodles. I layered the uncooked noodles in between the artichoke mixture, liquid and cheese. I was careful when adding the liquid so as not to end up with too much liquid. The baking time is approximate for the lasagna. I can see the cheese bubbling as well as the liquid in the bottom of the pan. The liquid/broth cooked all of the lasagna noodles and did not stick when lifting it out of the pan. There are fresh flavors in each bite. It is hearty and delicious. The tomatoes, spinach and artichoke all works well in this dish. What I like best is that there is no meat, just fresh vegetables, tomatoes and herbs. I ate this with, "Michael's Foccacia Bread," also from this website.
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Michael's Foccacia Bread

Reviewed: Aug. 25, 2011
This foccacia bread is very good! I added the red onions, a sprinkle of roasted garlic and fresh grated parmesan reggiano cheese to the dough. No one in my family really cared for the feta . I let the dough rise about 30 mins, then I used parchment paper to line a baking sheet. I placed the oiled dough onto the sheet, flattened and spread the dough evenly towards the edge of the baking sheet. There was enough dough to cover the entire baking sheet. I brushed the top of the bread with olive oil, added the rosemary, some fresh basil, garlic, parmesan reggiano, then a little hawaiian sea salt instead of the 1T kosher salt. The foccacia bread baked up real nice! Not only could I smell it but so did other family members. The bread rose up as it was baking and turned a golden brown color. I can smell the fresh herbs and the scent of bread baking...Mmm. In 20 mins. I had a beautiful foccacia bread! It is so pretty with all the specks of green herbs scattered all over the top. I can see the cheese baked right into the top of the bread. I am pleased with the way this recipe turned out. The top has a nice crispy exterior and is evenly flavored-nothing too salty or overpowering. The seasonings were just right - all fresh garden grown herbs! And the cheese was melted perfectly with the herbs. The bread itself was warm, soft and fresh tasting! There were only three of us to eat this delicious bread and we all did pretty good. I even have enough leftovers to make a sandwiches out of.
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Crunchy Orange Muffins

Reviewed: Aug. 25, 2011
I thought these were good. I used up an entire naval orange for the orange zest and juice called for in the recipe. The ingredients were not diffcult to put together as I already had them on hand. The batter itself was a little thick and appeared to need a little more orange juice but I did not add any, I just filled up 13 muffins. Mind you I may have slighty smaller muffin tins. After reading other reviews and going through the list of ingredients, I decided it was best to cut back back on the brown sugar to 1/4 cup for the streusel topping. And I am glad I did. It still tasted slightly sweet but had I used the full 1/2 cup of brown sugar it might have been too sweet for my tastes - especially since this is a muffin, not a cupcake. The topping was easy to prepare. I sprinkled a generous amount of the streusel topping over each muffin and put them into the oven. The muffins released a nice cinnamon orange-y scent. The muffins baked up nicely rising up and forming a round muffin top. Topping reminds me a lot of a crumb cake because of its crumbly streusel topping. The texture is nice and crunchy with all the pecans. The muffin itself is flavored with the orange and cinnamon working together nicely. Thou the flavor is there, I notice that the muffin is slightly dry, not moist. Maybe the batter needs more orange juice? The orange scent is a nice smell while keeping its delicate flavor. However, some others might want a stronger orange flavor. As for me it I thought it was ok.
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Breakfast Burritos

Reviewed: Aug. 25, 2011
This is a family favorite. I use whatever I have on hand at the time (bacon, sausage, chorizo, green bell pepper, onions, garlic, etc). Sometimes I also add a little salsa and other toppings. This morning, I used bacon, cut up and fried, lup cheong, diced green bell pepper, sweet onions and 1 garlic. I separated the bacon and sausage laying them on towels to get the grease out. Once the onions, green bell peppers and garlic were cooked I added the beaten eggs and slowly scrambled them with the onion mixture. I heated a flour tortilla onto a warm skillet and flip over to heat the other side. I layer a slice of cheddar cheese in the middle. I placed the scrambled eggs right on top of the cheese along with sprinkles of bacon, sausages, topping it with a little more shredded cheese. I just roll it up and wrap it tightly in an aluminum foil. These are great when its a busy morning!
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Bacon Wrapped Shrimp

Reviewed: Aug. 24, 2011
Sometimes the most simpliest things are the best! Shrimp and bacon are one of my family's favorite things to eat so I knew this combination would be a hit with them. I just partially cook the entire package of bacon slices in the oven using, "Bacon for a Family or a Crowd," from this website. I then cut them into 1/3's and used it to wrap around the shrimp securing them with toothpicks. Cooking them in the oven was a breeze since shrimp cooks fast. After the first couple of minutes, I turned it over to cook the other side for another 3 minutes until it was done. Since I did not want a tough or rubbery shrimp, I took it out as soon as I saw the shrimp turn pink/orange in color indicating to me that it was cooked. Bacon already has so much flavor and so it adds a lot of natural seasoning to the shrimp while it bakes in the oven. I didn't even have to ask anyone if they liked the shrimp because they were all gone in a matter of seconds! I served this with, "Green Rice III," and "Carrots in Dill Butter," all from this website.
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Bacon Wrapped Barbeque Shrimp

Reviewed: Aug. 24, 2011
This was excellent! I had a request for shrimp tonight and this turned out to be a pleasant surprise! A big Mahalo to Naples34102 for mentioning the barbeque seasoning which she used for this shrimp recipe. I used a 26/30 count shrimp, that I cleaned, deveined and cut down the middle of the back. I partially cooked the bacon, then cut each slice into 1/3's using toothpick's to secure the bacon to the shrimp. I sprinkled just a little of, "Johnny's Grub Rub," from this website, onto the bacon and set it aside a while. I placed the shrimp onto a baking sheet that I sprayed with Pam. After the first 2 minutes, I turned the shrimp over to the other side to bake, then waited another 2-3 minutes until I saw the shrimp had turned the pink/orange color indicating it was cooked. I took them out from the oven since I did not want the shrimp to turn tough and rubbery. This was so delicious and flavorful. The shrimp is seasoned just right and the shrimp is cooked perfectly. What more could I ask from this dish?! Not difficult to prepare with nice results. It was a real hit with everyone and it was the very first thing that disappeared on everyone's plate! This was a real nice change from the normal shrimp dishes that we eat in this house. I served this dish with "Green Rice III," and "Carrots in Dill Butter," all from this website. Mahalo!
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Bacon Wrapped Barbeque Shrimp

Reviewed: Aug. 24, 2011
This was excellent! I had a request for shrimp tonight and this turned out to be a pleasant surprise! A big Mahalo to Naples34102 for mentioning the barbeque seasoning which she used for this shrimp recipe. I used a 26/30 count shrimp, that I cleaned, deveined and cut down the middle of the back. I partially cooked the bacon, then cut each slice into 1/3's using toothpick's to secure the bacon to the shrimp. I sprinkled just a little of, "Johnny's Grub Rub," from this website, onto the bacon and set it aside a while. I placed the shrimp onto a baking sheet that I sprayed with Pam. After the first 2 minutes, I turned the shrimp over to the other side to bake, then waited another 2-3 minutes until I saw the shrimp had turned the pink/orange color indicating it was cooked. I took them out from the oven since I did not want the shrimp to turn tough and rubbery. This was so delicious and flavorful. The shrimp is seasoned just right and the shrimp is cooked perfectly. What more could I ask from this dish?! Not difficult to prepare with nice results. It was a real hit with everyone and it was the very first thing that disappeared on everyone's plate! This was a real nice change from the normal shrimp dishes that we eat in this house. I served this dish with "Green Rice III," and "Carrots in Dill Butter," all from this website. Mahalo!
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Green Rice III

Reviewed: Aug. 24, 2011
The only ingredient I omitted in this dish was the jalapeno peppers as members of my family don't care for anything spicy. In its' place I used a whole green bell pepper. The prep and cook time was approximate. This turned out much better since everyone enjoyed this side dish. It is a pretty dish as well with the minced green flecks of bell pepper and herbs throughout the rice. The rice is tasty and flavorful with nothing overpowering each other (bell pepper, parsley, onions, cilantro). I thought I would be able to taste the cilantro since it is a stronger herb, however, I liked it in this dish. This is a nice change to plain white rice that we normally eat. The title of this dish fits perfectly!
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Maple Salmon

Reviewed: Aug. 24, 2011
Excellent marinade. What I like about this is that the sauce itself is not strong or overpowering in any way. It is a nice subtle sweet maple flavor and works real well with the salmon. The prep, ingredients, directions and baking time were all spot on! I did place the salmon in an aluminum foil, along with the marinade, 30 minutes prior to cooking. The salmon baked up, uncovered, at 400 degrees in 20 minutes. The salmon flaked easily with a fork. The marinade smelled very nice. The maple sauce was delicately sweet and I like the hint of soy sauce and garlic in the marinade. The salmon was tender, flavorful and melted in my mouth...Mmm. I am glad that this dish turned out real well. Mahalo STARFLOWER for sharing your recipe.
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