OkinawanPrincess Recipe Reviews (Pg. 2) - Allrecipes.com (18739452)

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Cranberry Orange Cookies

Reviewed: Nov. 15, 2011
These are delectable cookies! I used a 12-oz bag of fresh cranberries which equaled 2 cups, some left whole and rough chopped. I wanted a stronger orange flavor so I added an extra 1 tsp. of orange zest to both the batter and the glaze. Instead of walnuts I chose to use chopped pecans. I added a ½ cup extra flour, used ¾ br. sugar, added ½ tsp. of almond extract, chilled the dough a little and baked them at 375 degrees. Each batch baked up in 12 minutes producing 48 beautiful light golden brown cookies. They were light and thick cookies with bright red cranberries peeking out. This produced a wonderful citrus-y fruity aroma in my house which I absolutely loved. Cookies were soft, sweet, tart and simply delicious. The pecans are perfect with the cranberries and added a nice crunchy texture to the cookies. The specks of bright red cranberries made for beautiful cookies underneath the snowy white glaze. The orange glaze tastes wonderful adding another wonderful layer of a light sweet flavor and makes a beautiful presentation (see my picture). This is the perfect balance of sweet and tart! This has become one of my favorite holiday cookies to bake and eat. It is easy to make with great results and makes for a wonderful holiday gift. This is one cookie recipe I don’t want to lose!
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Mom's Applesauce Pancakes

Reviewed: Nov. 15, 2011
I used Mott’s cinnamon-applesauce and Krusteaz buttermilk pancake mix. I left out the lemon juice, added buttermilk instead, a little bit at a time and blended the batter. The batter was very thick so I added a little more buttermilk to loosen it up. It smelled great while cooking and I ended up with 10 average (medium) size pancakes. The pancakes were fluffy and cinnamon-y flavorful. They were not overly sweet and very filling. I believe the applesauce helped to make the pancakes moist and light but there is no noticeable “apple” flavor. Maybe next time I should add apple juice and some fresh, thinly sliced apples to the mix for a more pronounced apple flavor. I topped these pancakes by adding "Sauteed Apples,” also from this website (see my picture in the photo gallery). They complimented the applesauce pancakes nicely!
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Cranberry Orange Loaf

Reviewed: Nov. 14, 2011
I’ve been making this type of bread every year for the holidays and it is always a hit! I soaked the fresh cranberries in fresh orange juice and added lots of grated orange zest. When mixed the batter is thick, wet and fits right into the greased and floured 9x5 loaf pan. It baked up nicely in one hour and formed a brown colored top. The orange and cranberry scent was very aromatic throughout my house this morning. While I let the bread cool I made a glaze of ½ cup of powdered sugar mixed with just a little orange juice and orange zest to drizzle over the bread. The fresh orange juice and zest really emphasizes the fruity quality of this cranberry nut bread just as the submitter stated. The red juicy cranberries were peeking out everywhere in the bread. When sliced it is appealing to look at the cranberries imbedded in the bread as the contrasting colors of red and orange make a pretty bread. The combination of both sweet and tart is balanced in flavor but, nothing overpowering and the orange flavors really pop in the bread –so fresh tasting. The nutty pecans added a nice texture to the bread as well. The glaze just added another sweet layer of flavor. I found the ingredients, directions and baking time spot on. A beautiful delicious bread- perfect for the holidays and to give as gifts!
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31 users found this review helpful
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Easiest Peanut Butter Fudge

Reviewed: Nov. 13, 2011
I greased the 8 x 8-inch pan with butter then lined the pan with saran wrap to make clean-up and cutting easier. I reduced brown sugar down to 2 cups, powdered sugar to 3 cups and I used 1 cup of Skippy’s creamy peanut butter. I used heavy whipping cream for the ½ cup of the milk called for in the recipe. I brought the butter, brown sugar and milk to a hard rolling boil. From the second I saw small bubbles break the surface I took it off the heat exactly two minutes afterwards and poured in the peanut butter and vanilla. I made sure to sift the confectioners' sugar to avoid any lumps then used an electric mixer to reach a smooth consistency. After about 2 minutes of mixing I noticed the peanut butter pulled away from the edge of the bowl and formed a smooth lump-free batter. I poured the peanut butter fudge into the lined 8x8 pan and chilled it. This fudge gave a smooth creamy professional look. I used the overlapping saran wrap to lift up the fudge and cut into bars. This is rich, super creamy and satisfying! I can taste the peanut butter flavor however, some might want a stronger peanut butter taste. I thought this was slightly too sweet for me but everyone thought this was fabulously-rich and creamy! This was easy to make and we all enjoyed this!
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47 users found this review helpful
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Raspberry Almond Coffeecake

Reviewed: Nov. 13, 2011
Excellent! I doubled the amount using a 9" springform pan. I used fresh raspberries and almond extract instead of vanilla in both batter and the glaze to bring out more almond flavor. The batter was a thick consistency making it challenging to spread in the pan. I carefully spread 2/3 of the batter then the raspberry mixture over. However, I was a little worried the 1/3 batter left didn't seem enough to cover the top. I topped it off with a little chopped whole almonds plus the ¼ cup sliced almonds to give more of a crunchy top layer. I enjoyed the wonderful raspberry aroma that filled up my house. The cake rose up nicely while baking filling up the 9" springform pan-just perfect! It took 10 more minutes to bake and it turned out beautifully-golden in color with red raspberries peeking out! This is a great combination of flavors. It's perfectly moist, light and pleasantly flavorful with just the right amount of sweetness. The fresh raspberry filling and the topping both make this a delicious and pretty coffeecake. (See my picture in the photo gallery) The cake itself is delicious and stands out on its own. For the glaze I had to add 1 tsp. more milk for the right consistency. It was sweetened just right adding a great layer of almond flavor. I love the crumb almond topping which added the perfect crunch and texture. The addition of fresh raspberries puts this right over the top. This is the best coffeecake I’ve made both in flavor and in appearance!
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Gingerbread Cupcakes with Cream Cheese Frosting

Reviewed: Nov. 12, 2011
I did not have Dutch processed cocoa powder so I used Hershey’s cocoa powder in its’ place. I followed the measurements and noticed the batter came together a little on the runny side. I filled each cupcake liner 2/3 full ending up with only 11 cupcakes. They rose up nicely while baking emitting a nice spicy, rich gingerbread aroma. The cupcakes were done in 16 minutes with a nice round shaped top. The gingerbread flavor is nice and the cake is moist and spiced right, not dry at all. The cocoa is subtle and not too noticeable. For the frosting I creamed together 4 oz. cream cheese, ¼ c. butter, 1 tsp. of fresh lemon juice instead of lemon extract, ½ tsp. of grated lemon zest and 2 cups confectioner’s sugar to get the desired consistency. The frosting is a light lemony flavor and sweetened enough. It is thick and creamy and spreads easily while holding up well. Together I think both the frosting and cupcake balances each other out well- adding a perfect touch of sweetness to the spiced gingerbread flavor. Next time I will make it a point to fill each cupcake liner a little less to make 12 cupcake servings. Overall a good holiday recipe!
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Original Nestle® Toll House® Chocolate Chip Cookies

Reviewed: Nov. 11, 2011
Excellent! I make these cookies quite often as there are a lot of chocolate lover’s in my family. This is a classic chocolate chip recipe and I always use this exact recipe when making chocolate chip cookies. I always make sure I have room temperature butter and eggs. I add a heaping spoonful of vanilla extract and I use my hands to mix up the dough. Refrigerating and chilling dough in between baking batches helps to work with the dough, forms a nicer shape and prevent “flat” cookies. I usually end up with 3 dozen cookies baked at 10 minutes, sometimes longer for crispier cookies (per hubs requests). I never get close to 60 servings worth of cookies, more like 36 to 40 cookies. These never last very long! These cookies are always crispy on the outside and moist on the inside. In every bite I have a mouthful of chocolate chips and walnuts. Chocolate-ly, crispy and chewy, flavorful and definitely a 5 star recipe! This is a perfectly reliable chocolate chip cookie recipe I will always go-to.
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10 users found this review helpful
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Vanilla Glaze

Reviewed: Nov. 9, 2011
Half of this glaze was perfect for an 8x8 pan. After reading so many reviews, I used the modifications of 1 Tbsp. of butter and 1 Tbsp. of corn syrup. The corn syrup, while sweet, helped to set a real nice glaze. Therefore, I reduced the amount of confectioner’s sugar to about 1 cup adding a little at a time so it would not be too runny and overly sweet. I also incorporated 1T of milk until I got the desired consistency I was looking for. I felt the need to increase the vanilla by ½ tsp. I used this to drizzle over, “Apple Squares,” also from this site. It was simply perfect; a shiny and white “snowy” glaze, just what I wanted. It tasted creamy and not overly sweet.
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Georgian Green Beans

Reviewed: Nov. 9, 2011
In my opinion there was nothing spectacular about this dish. The combination of flavors was just ok to me. I used red onions and a little fresh cilantro. I didn’t think the cilantro worked in this dish especially with red wine vinegar and seasonings. The red wine vinegar was slightly overpowering and didn't blend too well with other seasonings. There was a slight sweetness but lots of tanginess throughout the dish and thou it was edible I most likely will not consider making this again. Because everyone else in my family liked the beans I ended up giving this a 4 stars. I served this side dish with, “Herb-Crusted Chuck Roast,” and “Sally’s Spinach Mashed Potatoes,” all from this website.
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Double Cheesy Au Gratin Potatoes

Reviewed: Nov. 8, 2011
I scaled this back to suit two people tonight using russet potatoes. I also used half-n- half milk with a pad of butter. Preparing this was easy as was baking it in the oven. I seasoned the potatoes with black pepper and Hawaiian sea salt; layered the potatoes with more fresh shredded parmesan and less sharp cheddar cheese in the gratin dish and then poured the cream over the top. I placed the butter on top and baked as recipe instructed for one hour. This turned out to be a nice rich sauce with cheesy potatoes! This is definitely not “diet” food but a great side dish for our ham tonight. I served this with, “Creamy Sweet Corn,” and “Glazed Ham,” also from this website. Very tasty.
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Mama Corleone's Sausage and Peppers

Reviewed: Nov. 7, 2011
What a catchy name! For this meal I used 1 lb. of Rigatoni pasta and mild Italian sausage. I used a medley of red, yellow orange and green bell peppers, 3 cloves of garlic, and a handful of fresh herbs. While cooking I added a splash of red wine and two Roma tomatoes I had sitting in the refrigerator. I let it simmer a while before it was done. This was a mild tasting and hearty meal. Right before serving I added freshly grated parmesan cheese which balanced its’ sharp cheesy taste with the mild sausages and peppers! I also serve with a fresh homemade, “Jo’s Rosemary Bread,” also from this site. This was fun and easy to make with delicious results! Thank you for sharing this Godfather-inspired meal with all of us!
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Bacon 'n' Egg Wraps

Reviewed: Nov. 7, 2011
I only needed to make one burrito so I scaled this back quite a bit. I also omitted the beans. I fried the bacon strips and set it aside. I scrambled about three eggs instead of frying and used a handful of cheddar cheese. I seasoned with salt and black pepper. I just rolled it up and served. It was nice an hot, cheesy enough and good for a late morning breakfast!
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Cheddar Casserole Bread

Reviewed: Nov. 4, 2011
I was a little worried that 2 cups of Cheddar cheese was a lot for this one size bread, but it wasn’t. I always use fresh buttermilk when milk is called for in a recipe. I wasn’t worried about the addition of mayonnaise because I know it adds moistness to the bread. I added minced green onions. The batter was wet, slightly sticky and very thick, but came together well. I used a 9x13 pan instead of a round pan because I really wanted a loaf shape. The bread baked up beautifully in 35 minutes producing a light golden color and releasing a cheese-y aroma! The smell of the bread was amazing but tasted even better! It was moist, flavorful and fresh tasting. The cheese turned out to be the perfect amount and I loved all the fresh green onions throughout the bread! This bread kind of reminds me of a cheddar bay biscuit. It has a nice golden cheesy crust with specks of green onions which made for a pretty bread especially when sliced (See my picture in the photo gallery). The crust is slightly crisp with cheddar cheese baked right on top. The inside is soft and flavored. This bread was easy to make, cheesy and wonderful. I wouldn’t change a thing about this recipe except maybe increase the salt just a tad bit to a total of ½ tsp. I served this bread with, “Cheesy Chicken Broccoli Casserole,” from my personal recipe. These two matched up perfectly for tonight's meal. Thou I am sure this cheesy bread would pair well with any casserole, soup, chowder, stew or chili.
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Mushroom Slow Cooker Roast Beef

Reviewed: Nov. 3, 2011
I’ve used red wine in lots of meals, sauce and beer for beer bread, etc., but not in roast. I thought I would give this a try thou I am not a beer drinker. I used almost a 2lb. rump roast and an 8 oz. package of fresh mushrooms for this recipe. It took almost 7 hours in the slow cooker. The aroma of the mushrooms and juices smelled so wonderful. The meat was tender and juicy. I always like mushrooms with roast beef so that was a nice addition. My initial plan was to use all the juices and make a thick gravy to pour over the meat. However, in this particular case the beer I used did not work out at all with this recipe. It tasted very bitter, unpleasant and inedible ruining the juices and taste of meat and mushrooms. I salvaged what I could of the meat and mushrooms and got rid of all the juices. Next time a recipe calls for beer I would prefer to use red wine or stock in its place. I wouldn’t want to completely dock points for not knowing whether or not it was the type of beer used. Overall the ingredients and cooking time did turn out well and it was easy to prepare everything. I served this with, “Swanson Ultimate Mashed Potatoes,” and “Olive Oil Roasted Eggplant with Lemon,” also from this website.
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Swanson® Ultimate Mashed Potatoes

Reviewed: Nov. 3, 2011
This is so far the best mashed potato recipe I’ve come across here in this website. You just cannot go wrong with butter, sour cream, fresh chives and crisp bacon in mashed potatoes cooked in chicken broth. It has all the flavors I like in mashed potatoes. I used very little half and half with lots of butter and a heaping amount of sour cream. I minced up fresh chives and added the crispy bacon along with a little of its grease for flavoring. It was rich, creamy, savory, seasoned just right and delicious! I served this with, “Mushroom Slow Cooker Roast Beef,” and “Olive Oil Roasted Eggplant with Lemon,” also from this website.
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Olive Oil Roasted Eggplant with Lemon

Reviewed: Nov. 3, 2011
Sometimes the simplest seasonings can make an awesome difference in a side dish such as eggplant. In this case just olive oil, salt, pepper and fresh lemon juice is all that it took to make this a 5 stars in my opinion. I loved the tender roasted eggplants seasoned lightly and just a tad of lemon juice. I served this with, “Mushroom Slow Cooker Roast Beef,” and “Swanson Ultimate Mashed Potatoes,” also from this website.
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Buttermilk Cinnamon Bread

Reviewed: Nov. 3, 2011
I love any recipe that calls for buttermilk! Buttermilk makes breads incredibly tender and moist. I followed the recipe exactly. The batter has a thick consistency and I filled two 8x4 greased pans. I used a butter knife to swirl the cinnamon and sugar mixture pushing the walnuts into the batter right before baking to help everything stay in place on the top. While baking I noticed that the bread rose up but also spilled over onto the baking sheet. Towards the end the top of the bread formed a beautiful golden crispy crust. I especially enjoyed the wonderful aroma of cinnamon in my kitchen-just heavenly! The bread looks so pretty with the cinnamon sugar topping and tastes even better! When sliced the cinnamon swirl gives a nice pattern. It was moist, flavorful and a cake-like (fluffy) cinnamon bread. The cinnamon topping is just the right sweetness and cinnamon-y. This bread turned out delicious! These would be great as mini loaves tied in colorful cellophane bags given as Christmas gifts. However, I would definitely use a 9x5 pan, not an 8x4, because it was a MESS to clean up! With that said I gave this recipe a 4 stars.
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Chicken Biscuit Pie

Reviewed: Nov. 2, 2011
I preheated the oven at 450 degrees first, prepared the biscuit dough before I made the chicken mixture. I used fresh buttermilk and cold butter for the biscuit dough. I used half butter instead of all butter, low-sodium chicken broth and half-n-half milk for the chicken mixture. I use frozen peas with pearl onions, added diced celery, 1 medium orange, yellow and purple sweet carrots diced. For seasoning I added 1tsp of poultry seasoning, 1 garlic clove, chopped, fresh rosemary, fresh ground black pepper and Hawaiian sea salt. As soon as I made the biscuit dough I quickly spooned them on top the HOT chicken mixture to start cooking the biscuits immediately. This helps avoid any soggy biscuits on the bottom. I had 12 biscuits spaced about 1 inch apart. I used a 13x9 dish and covered the dish with aluminum foil. I baked the chicken at 375 degrees for 30 minutes, turned off the oven, uncover the foil from pan, brushed the tops of biscuits with melted butter for a golden crust and left the mixture for 10 minutes before removing. The gravy was thick, creamy and savory! The chicken was tender and vegetables cooked just right. The biscuits were not soggy but golden brown, flaky and delicious. They rose and expanded while baking up almost touching each other. I served this chicken biscuit pie over a small mound of, “Creamy Smashed Potatoes,” also from this website. This is a true comfort food-very hearty, tasty and fulfilling.
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Creamy Smashed Potatoes

Reviewed: Nov. 2, 2011
I made just enough to serve the two of us tonight. I boiled the russet potatoes in chicken stock with one garlic clove, which I later mashed together with the potatoes. I used reduced-fat cream cheese, full fat sour cream and butter as it’s what I had on hand. I also threw in some minced fresh chives. I piped the fluffy mashed potatoes into a small casserole dish and baked them uncovered for 35 minutes. These resulted in a different texture but pretty creamy smashed potatoes. The top of the mashed potatoes were baked crispy with brown edges and looked so appetizing. I garnished them with more fresh chives. This was rich, creamy, delicious and eye appealing (see my picture in the photo gallery). I served this with, “Chicken Biscuit Pie,” also from this website.
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Pumpkin Ginger Cupcakes

Reviewed: Nov. 2, 2011
I creamed the butter and sugar well until it was really fluffy. The batter consistency was both thick and wet. They baked up perfectly forming a nice brown color and beautiful round top. I baked them for 20 minutes and ended up with 27 cupcakes. These were moist, tender, flavorful and perfectly spiced! The cake is light and fluffy. The butterscotch pudding really brings out the pumpkin flavor and moistness of the cake. I noticed the flavor of the pumpkin in my initial bite followed by the zing of the ginger. The crystalized ginger is just the perfect addition to these pumpkin cupcakes adding a sugary flavor with a gingery zing. Crystalized ginger is the same as candied ginger, sugared ginger, or ginger chips. Hubs said that the pumpkin taste counters the zing of the crystalized ginger balancing each other out. I topped these with, “Allspice Cream Cheese Frosting, “ also from this website. I minced some more crystalized ginger and sprinkled it over the cream cheese frosting. The cream cheese frosting put these cupcakes right over the top! The sweetness of the frosting complemented the cupcake spices. I was pleased with the way this turned out and I wouldn’t change a thing in this recipe.
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