OkinawanPrincess Recipe Reviews (Pg. 4) - Allrecipes.com (18739452)

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Pan Fried Spinach

Reviewed: Oct. 26, 2011
Very good! Simple, easy and delicious! I prepared this differently as some other reviewers did. I fried diced up bacon till almost crisp, drained off some of the grease, then added red onions followed by the garlic. I skipped the part of draining the grease. I omitted the butter and extra olive oil because I wanted the bacon fat to flavor the spinach on its own. I threw in the fresh spinach, stir fried until just about done retaining its green color. I finished with a sprinkle of a little Hawaiian sea salt and fresh ground black pepper. This was perfectly flavored and everyone savored every bite until it was gone! This is also a great way to get everybody to each their vegetables too. . I served this with, “Beef Kabobs with Parmesan Orzo,” also from this website.
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Japanese Ginger Pork

Reviewed: Oct. 25, 2011
Excellent! I knew I would love this as I grew up eating dishes flavored with Mirin, Sake and ginger. I doubled the marinade and added a little more grated ginger. I marinated the pork loin for about 6 hours before sautéing. I sautéed the pork on high heat stirring and cooking until brown and meat looked crispy. I cooked the meat in three small batches, drained the grease, wiping the pan clean with paper towel before adding the next batch of meat. The kitchen quickly filled up with the aroma of this marinade. This was quick and easy with wonderful results! The pork was tender and flavorful infused with the succulent marinade. Mmmm. The ginger is pronounced but it is not overpowering. I paired this with hot rice, “Oriental Green Bean Salad,” and “Easy Bok Choy,” also from this website.
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Sour Cream Pumpkin Bundt Cake

Reviewed: Oct. 25, 2011
I prepared this recipe as written but chose to make this into 12 one cup mini bundtlettes. I baked them at 350 degrees for 25 minutes. The batter was easy to make and I noticed it was thick but it rose up nicely while baking. I also enjoyed the wonderful pumpkin aroma that filled up my house. The cake is moist and delicious. I can taste the pumpkin flavor in the cake. I made the glaze a little thicker. The orange flavor is lightly sweetened and does not overpower the flavor of pumpkin cake. The mini bundt cakes look great and tastes great. The brown sugar streusel filling is a wonderful addition and makes this cake extra special compared to other pumpkin cake recipes I’ve made. I made these for hubs to take to work so I dusted the rest of the mini bundt cakes with powdered sugar for easier transport. If I were to make this again I would double the streusel next time.
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Oriental Green Bean Salad

Reviewed: Oct. 25, 2011
The seasoning was a nice change to plain ole green beans. It was easy to prepare and stir fry. I love the addition of the oyster sauce with garlic, ginger and soy sauce as it always makes for a great sauce. However I just eye-balled the soy sauce and oyster sauce, to taste, never measuring. I omitted the red chili pepper, per family’s request, but added some fresh ground black pepper. Great flavors, not overwhelming and was good as a side dish tonight. The green beans were tender crisp, just right. This was served warm with, “Japanese Ginger Pork,” and “Easy Bok Choy,” also from this website.
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Easy Bok Choy

Reviewed: Oct. 25, 2011
Perfect! I needed something quick and tasty but not competing with the main dish tonight. The prep, and sauté time took mere minutes to cook up the baby bok choy and it was done. I seasoned with a little Hawaiian sea salt and fresh ground black pepper. Simple and delicious! It still had the nice green color and was tender crisp. I served this with, “Japanese Ginger Pork,” and “Oriental Green Bean Salad,” also from this site.
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Chicken Tortilla Soup V

Reviewed: Oct. 24, 2011
I used leftover rotisserie chicken from Costco and added one can of black beans, drained and rinsed. I added two ears of fresh corn on the cob, 1 tsp. cumin and ½ tsp. of chili powder. I added 2 garlic cloves, chopped and 1 cup pace picante mild chunky salsa, 2T of tomato paste, just to give the background of the soup a little depth and dimension. I allowed the soup to simmer for a while to reduce and thicken up a bit. I also tossed in some fresh chopped cilantro for color, taste and freshness. I used Tostitos lime flavored chips, which is salted, so I didn’t need to add any salt to the soup. I also cut some fresh corn tortillas into thin strips, sprayed baking sheet with Pam, baked at 350 degrees for 15 minutes. I garnish the soup with a dollop of sour cream, shredded cheese, green onions and a squeeze of lime juice. It was a delicious, filling soup. The tortilla chips and black beans add a nice texture. The soup is seasoned just right, not too spicy, and fresh tasting. The chicken is tender and I really like the sweet corn niblets. I served this soup with a moist and flavorful, “Absolute Mexican Cornbread,” also from this website.
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Sturdy Whipped Cream Frosting

Reviewed: Oct. 24, 2011
It is fairly sturdy but still a little creamy, but not too soft. When I piped it I noticed it did not come out as detailed or sharp as I would have liked. However, this held up great in room temperature on top of cream cheesecakes. I used this whipped cream topping for, “Easy PHILLY OREO Cheesecakes,” also from this website. Easy to put together and whipped up fluffy. It’s thicker than whipped cream. I used all vanilla extract and omitted the almond. It has a nice flavor, not too sweet, just the way I like my frosting to taste.
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Easy PHILLY OREO Cheesecake

Reviewed: Oct. 24, 2011
I chose to make these into 12 standard cupcakes using cupcake liners. I found a half a stick of butter worked better for the oreo crust. I doubled the vanilla extract, squeezed fresh lemon juice and added a ½ cup of sour cream to make for a creamier cheesecake. I filled each 18 cupcakes almost to the top and baked them at 275 degrees, rotating pan halfway through, until set in 25 minutes. I turned off the oven, cracked the oven door and let it sit for about 30 minutes. Once the cheesecake cooled I transferred them to the refrigerator for several hours. Probably the hardest part is waiting all those hours until they are chilled. The cheesecake didn’t crack. It’s not too rich, just creamy, smooth and sweet enough. I could see and taste bits and chunks of oreo cookies. I topped these off with, “Sturdy Whipped Cream Frosting,” from this site, and decorated with mini oreo cookies for more visual appeal. These were easy to prepare and I gave them to hubs to share with his crew tonight.
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Terrific Turkey Chili

Reviewed: Oct. 23, 2011
The salsa, taco seasoning and zucchini caught my eye leading me to try this …and I was not disappointed. It was a delicious hearty chili! I used “Restaurant-Style Taco Meat Seasoning,” from this site. I added 1 can each of northern beans and kidney beans for color, texture and nutrition. I like my chili with beans and also thick not too soupy or runny. I also added a couple of garlic cloves, chopped. I omitted the can of green chile peppers, added a teeny pinch of chili pepper flakes. Rather than add just 2T of tomato paste and waste the remainder of the can I used the entire 6 oz. can along with chicken broth. Thou the cooking time was approximate, chose to I simmer the chili for a while. Right before serving, I topped this with a little sour cream, shredded cheese and green onions. The chili was seasoned just right, not spicy and with a good consistency. I’m glad I added the beans as it gave the chili a little more body. Tonight my family wanted this served over hot rice thou I would have preferred this with cornbread. Either way this was a nice blend of flavors and one I would consider making again. By the way I think this would also taste good over a plate of hot spaghetti noodles.
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Pumpkin Sheet Cake

Reviewed: Oct. 23, 2011
I made the recipe as is and found it relatively easy to prepare. I baked the cake for 35 minutes then took it out the oven and let it cool for a while. I finished it off with the cream cheese frosting and sprinkles of chopped walnuts. Everyone thought this was great and ate it all up. The cake itself was moist but I thought the flavor was just ok-a little on the bland side. To me I think it could have used a lot more cinnamon; maybe even pumpkin spice for a more rounded flavor. I felt that there wasn’t enough cream cheese frosting; leaving me with a very thin layer to work with. One (3 ounce) package cream cheese, 5 tablespoons butter or margarine and 1 ¾ cups of confectioner’s sugar just wasn’t enough for the entire cake. I would have preferred more cream cheese frosting and a thicker consistency to spread generously over the cake. It was creamy and I could taste the sweetness of the frosting. Everyone else enjoyed this and that is what counts. Thou I have to give this 4 stars based upon the recipe itself.
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Pumpkin Sheet Cake

Reviewed: Oct. 23, 2011
I made the recipe as is and found it relatively easy to prepare. I baked the cake for 35 minutes then took it out the oven and let it cool for a while. I finished it off with the cream cheese frosting and sprinkles of chopped walnuts. Everyone thought this was great and ate it all up. The cake itself was moist but I thought the flavor was just ok-a little on the bland side. To me I think it could have used a lot more cinnamon; maybe even pumpkin spice for a more rounded flavor. I felt that there wasn’t enough cream cheese frosting; leaving me with a very thin layer to work with. One (3 ounce) package cream cheese, 5 tablespoons butter or margarine and 1 ¾ cups of confectioner’s sugar just wasn’t enough for the entire cake. I would have preferred more cream cheese frosting and a thicker consistency to spread generously over the cake. It was creamy and I could taste the sweetness of the frosting. Everyone else enjoyed this and that is what counts. Thou I have to give this 4 stars based upon the recipe itself.
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Grandma's Peach French Toast

Reviewed: Oct. 23, 2011
I halved the recipe for two people and used Love’s Sweet Bread in place of French bread. I let it sit for a several hours instead of overnight before baking. As I made the brown sugar butter sauce I used the juices of the peach in place of the water called for in the recipe. Also, instead of a pinch of cinnamon I sprinkled a little more over all the bread. I baked the French toast for about 30 minutes then took it out. I topped the french toast with homemade, “Whipped Cream,” by paula from this website. The outside of the bread has a nice crispy edge while the inside is soft. We especially love the brown sugar sauce and cinnamon coating. The sweetness was just right, nothing too “sugary”. No one asked for any syrup; there was enough brown sugar sauce and cinnamon flavor on the French toast. Delicious, fresh tasting and perfect for a late Sunday morning breakfast! Thank you for sharing.
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Strawberry Shortcake Toss

Reviewed: Oct. 22, 2011
Awesome!!! Very easy to put together, fresh tasting and SOO delicious! I cut my sweet bread into three thick ½ inch slices and into cubes. Baked the bread, cooled it then sprinkled with more sugar/cinnamon. I refrigerated the sweet bread for a while until it was chilled. When ready to serve I tossed the fresh strawberries with sweet bread croutons. Earlier, I made a wonderful, “Supreme Strawberry Topping,” also from this site. I drizzled the topping right over the strawberries and topped it off with homemade, “Whipped Cream”, from this site. A wonderful refreshing dessert with layers of sweet strawberries, strawberry syrup and fresh whipped cream! I loved the sugar/cinnamon sprinkle on the sweet crunchy sweet bread “croutons.” This was a nice twist on strawberry shortcake and did not take long to put together. With piles of strawberries and cinnamon/sugar croutons topped with whipped cream this made for a very pretty dessert (See my picture in the photo gallery). I cannot say enough about this wonderful dessert except that we all truly enjoyed this with lots of extra whipped cream and strawberries. A COOL refreshing and sweet way to end a hot, humid and muggy day here in Hawaii Nei!
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Smothered Green Beans

Reviewed: Oct. 22, 2011
You can never go wrong with bacon as it always flavor any dish wonderfully. I took a slight detour and blanched the beans in hot water for 1 minute and then set it aside until the bacon, onions and garlic were done cooking. My main concern was losing the green beans bright green color. I removed the bacon, onion and garlic to the side of the pan and added the green beans. I sautéed the green beans in the bacon grease seasoning with Hawaiian sea salt and fresh ground black pepper. The green beans kept their flavor and color. The overall dish was tasty and like I said, you really cannot go wrong with bacon with its crisp salty pork flavor enhancing any dish. This was served with, "Mushroom Stuffed Chicken Rollups," and "Sun-Dried Tomato and Basil Orzo," also on this site.
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Island-Style Fried Rice

Reviewed: Oct. 21, 2011
This is a very tasty dish! I cooked the eggs into an omelet, using a small amount of oil. I then rolled it up like a burrito, sliced it into small strips and set it aside. I cooked both the spam and lup cheong in the skillet without the 2 tsp. of oil. Once the sausages were rendered I added the cold rice using the grease from the spam and sausages to coat the rice. I added one garlic clove, chopped, in place of the garlic powder, thou the garlic powder wasn’t listed as an ingredient called for in this recipe. I stirred everything then added the oyster sauce, Hawaiian sea salt and fresh ground black pepper. I added the pineapple bits and eggs and stirred to combine well. I sprinkled with some chopped green onions. I could see the pineapples bits, chopped spam, lup cheong and specks of green onions throughout the fried rice. There is a nice sweetness from pineapple bits and saltiness from oyster sauce and sausages. A nice change from plain ole’ white rice with a tasty blend of flavors. Thank you for sharing!
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Pumpkin Crunch Cake

Reviewed: Oct. 20, 2011
I remember making this recipe way back when this site was Thanksgivingrecipe.com but I never had a chance to evaluate until now. It’s an easy recipe with delicious and rich results! For the pumpkin puree, I used one whole 30 ounce can, more than 2 cups. I patted down a whole 18.25 oz. box of yellow cake mix over the top of the pumpkin mixture. I used all butter instead of margarine thou I didn’t think that there was enough to cover the pecans and cake mix. I just loved the sweet smell of pecans, pumpkin and butter filling up my house- oh my goodness! I noticed in 55 minutes baking time that the edges were turning dark brown so I covered the entire cake with foil and let it finish baking. The cake was done in one hour and 15 minutes. I let cool it for a while before putting it in the fridge to set. I made a whipped topping, “Whipped Cream,” also from this site, and dolloped it on the cake. The pumpkin filling was very good, moist, spiced just right and tasty. The crumb topping (pecans and cake mix) had a nice crunch and was buttery and sweet. I do think that it was a bit too heavy on the butter, sugar and cake mix for my tastes. Next time I may just cut back on the amount of cake mix, butter and sugar. However, this was a huge hit with my family; and hubs and his coworkers devoured it-happily wiping it out in mere minutes. All I heard was, "Mmm..MMmm." Considering that I had to give this a 5 stars- turned out good for a “cake mix”.
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Pumpkin Crunch Cake

Reviewed: Oct. 20, 2011
I remember making this recipe way back when this site was Thanksgivingrecipe.com but I never had a chance to evaluate until now. It’s an easy recipe with delicious and rich results! For the pumpkin puree, I used one whole 30 ounce can, more than 2 cups. I patted down a whole 18.25 oz. box of yellow cake mix over the top of the pumpkin mixture. I used all butter instead of margarine thou I didn’t think that there was enough to cover the pecans and cake mix. I just loved the sweet smell of pecans, pumpkin and butter filling up my house- oh my goodness! I noticed in 55 minutes baking time that the edges were turning dark brown so I covered the entire cake with foil and let it finish baking. The cake was done in one hour and 15 minutes. I let cool it for a while before putting it in the fridge to set. I made a whipped topping, “Whipped Cream,” also from this site, and dolloped it on the cake. The pumpkin filling was very good, moist, spiced just right and tasty. The crumb topping (pecans and cake mix) had a nice crunch and was buttery and sweet. I do think that it was a bit too heavy on the butter, sugar and cake mix for my tastes. Next time I may just cut back on the amount of cake mix, butter and sugar. However, this was a huge hit with my family; and hubs and his coworkers devoured it-happily wiping it out in mere minutes. All I heard was, "Mmm..MMmm." Considering that I had to give this a 5 stars- turned out good for a “cake mix”.
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Whipped Cream

Reviewed: Oct. 20, 2011
A classic whipped cream recipe! I added a little more confectioner’s sugar,maybe ½ T, personal preference. I chilled my bowl and beaters about an hour before mixing everything together. The whipped cream was done in mere minutes. I used this to top,” Pumpkin Crunch Cake,” from Nora Lacroix, and also from this site. Simple, easy and delicious!
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Yakisoba Chicken

Reviewed: Oct. 19, 2011
Having eaten Yakisoba growing up and in Japanese restaurants, it is still one of my favorite dishes and a “comfort” food. Yakisoba is better than it looks and sounds. “Yaki” refers to “fried” noodles with your choice of meat, seafood and veggies. The sweet, tangy, thickened sauce is what really makes this dish shine! It imbues the noodles with a deep brown color and gives the whole dish a unique caramelized flavor. Having said all of that, I used Maruchan's fresh yakisoba noodles instead of the soba noodles (buckwheat). I never heard of chili paste or any type of heat used in yakisoba and family doesn’t care for it so I omitted it. In a skillet I added the sesame oil, sautéed Napa cabbage, soybean sprouts, sliced white onions, and carrots until they were mostly tender. Then I added the garlic and noodles, stir fry, then the low-sodium soy sauce (eye-ball) and made sure everything evenly coated. At the end I threw in Kamaboko (Hilo’s Amano Fish Cake) julienne, for flavor, color and texture. Sprinkled green scallions and right before serving I garnished with sharp-flavored benishoga (picked ginger strips). Normally aonori (seaweed flakes) is sprinkled on top as well but I did not have any on hand. While the dish itself had good taste with the vegetables and noodles, it’s not an authentic Yakisoba, missing that key ingredient sauce that this dish is known for. The dish itself was simple and easy to prepare.
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Mint Chocolate Chip Cookies

Reviewed: Oct. 19, 2011
Easy and simple recipe! I found the ingredients, directions and baking time spot on! I even had the exact servings of 3 dozen cookies (36 cookies). I used semi-sweet chocolate morsels instead of chocolate chunks because it’s all that I had on hand. I found Andes’ crème de menthe 10 ounce baking chips at Longs Drug Store on sale for $3.89. The batter was easy to mix up and scoop onto an ungreased baking sheet at 2 inches apart. The cookies were done in 8 minutes. They were perfectly rounded and a nice light green color with slightly brown edges. The essence of mint filled up my kitchen. They are tasty, minty, chocolate-y and sweet cookies. As other reviewers stated they remind me of mint chocolate chip ice cream and also hubs said they reminded him of the Andes mints, an after dinner mint wrapped in green foil, which can be found at restaurants! I was pleasantly surprised at how well these cookies turned out for a store bought cookie mix. If you like mint you would definitely like these cookies. I think these would be a nice festive Holiday treat for Christmas or St. Patrick’s Day.
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