OkinawanPrincess Recipe Reviews (Pg. 6) - Allrecipes.com (18739452)

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Garlic Green Beans

Reviewed: Oct. 7, 2011
Delicious! Simple and easy to make. I boiled hot water then added the string beans. After 1 minute I turned off the stove, covered the pot and let it sit. I seasoned the string beans with Hawaiian sea salt, pepper, minced garlic and a drizzle of olive oil. Loved the simplicity of this recipe yet its still serves as a great side dish! Much better than plain ole' string beans. Tonight I served this along with, "Mushroom Pork Chops," and "Bacon Rosemary Mashed Potatoes," all from this website, and also delicious I might add.
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Strawberry Pound Cake

Reviewed: Oct. 6, 2011
I used a pack of fresh strawberries which I sliced and chopped then set aside. The only adjustments I made to this recipe was to use all butter instead of shortening because it is what I had on hand and I also prefer butter. I also added 1 1/4 teaspoon of all Strawberry extract instead of vanilla. The batter came together nicely. I baked the cake for 1 hour and 15 minutes. It rose up nicely baking a nice brown color. I could smell an aroma of strawberries baking up. I let the cake cool for an hour before taking it out the bundt pan. I could see the flecks of strawberries all over the cake and also when sliced-making this very pretty to look at (See my picture in the photo gallery). I noticed after the first bite that the crumb is nice and tender. The cake itself is moist, sweetly flavored with chopped/sliced Strawberries throughout each bite and because of the pure Strawberry extract, giving this a more pronounced Strawberry flavor!
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7 users found this review helpful
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Turkey Veggie Meatloaf Cups

Reviewed: Oct. 6, 2011
I thought these tasted great! They are a nice change to regular plain ole' meatloaf and we all like lean ground turkey so this worked out perfectly. What I really like about this recipe is that it incorporates both turkey meat and vegetables in one. I used a medley of red, orange, yellow, green bell peppers. I also grated the zucchini and (finely)chopped half a red onion. I deviated a little from the recipe in that I added the BBQ sauce to the meat mixture instead of on top. I also added 1T Whorchestershire sauce, 1T Dijon, 1 garlic clove, Hawaiian sea salt and fresh ground black pepper to the meat. I sprayed each cupcake tin with PAM Olive Oil and filled each cupcake tins with the meat. I baked 14 "cupcake" size meatloafs. The meatloaves took 15 minutes to bake at 400 degrees. I let the meatloaves cool before taking them out of the tins. These are petite, cute and tasty. They are eye appealing with the colorful bits of peppers and veggies show casing in the meatloaf cups (see my picture in the gallery). For a little fun, I piped the top of the meatloaves with, "Garlic-Chive Mashed Potatoes, " and "Mashed Sweet Potatoes," also from this website. Thou there were veggies in the meatloaves, I also served, "Quick and Easy Sauteed Spinach," as a side dish, also from this website. This meatloaf was not only delicious but a great way to get nutrition in too!
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Mashed Sweet Potatoes

Reviewed: Oct. 6, 2011
I scaled this back to suit just two people. I peeled, cubed and boiled 1 large Yam for about 10 minutes. I added a little butter and milk, to taste. I knew the sweet potatoes would be naturally sweet so I only drizzled enough maple syrup to heighten it a little more without it being "overly" sweet. I stired and whipped the potatoes until they were the right consistency. Yams never disappoint me because they are already sweet and tasty. But with the addition of a the butter and maple syrup, these mashed sweet potatoes were buttery, flavorful and fluffy. I can already see that these will be a rotation for this year's Fall and Holiday meals. Tonight we all enjoyed these along with, "Turkey Veggie Meatloaf Cups, " "Garlic-Chive Mashed Potatoes, " and " Quick and Easy Sauteed Spinach, " also from this website.
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8 users found this review helpful
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Blueberry Buttermilk Coffeecake

Reviewed: Oct. 5, 2011
I had lots of fresh blueberries and exactly one cup of fresh buttermilk to use up so I came online in search of something to bake and found this wonderful recipe! I scaled this recipe in half for an 8X8 pan and added about 1/2 teaspoon of cinnamon to the crumb topping. In addition, I dusted the fresh blueberries with a little AP flour before gently folding it into the batter. I baked the cake for 60 minutes and it rose up perfectly. This coffeecake turned out terrific. The crumb topping is so tender and moist with a light "buttery" taste. The cake itself it also moist and delicious, but not overly sweet - just right! The coffeecake has a light, fluffy and delicate texture to it which I really like a lot! Most of the blueberries held up nicely in the cake, not sinking all the way to the bottom. This is very pretty when cut into squares showing the blueberries baked inside the cake. We all really enjoyed this! One of the best coffeecakes I've had in a long time. Next time I may even add some nuts to the crumb topping and bake the full recipe. This is definitely a recipe worth keeping for future use again! Thank you Bata for sharing this recipe with us.
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Best Ever Banana Bread

Reviewed: Oct. 5, 2011
A definite 5 stars! The title "Best Ever Banana Bread, fits this recipe to a "T". It is moist and delicious! I had a little over a cup of ripe bananas that I mashed up. I also added a 1/2 cup of chopped pecans to the batter and mixed everything. I sprayed my 9x5 glass pan with Pam, poured the batter in and baked it at 350 for an hour and 5 minutes. The aroma smelled just incredible -filling up my house with a wonderful "banana-y" scent! The bread rose up nicely and produced a nice even brown color. It is moist, flavorful and delicious! The buttermilk and oil obviously contributes to the moistness of the bread. Not only is this filled with great flavor but it's nicely dense on the inside. The "banana" taste is pronounced in the bread and is not overly sweet! I also like the crunch of the pecans, which is a nice change from the usual walnuts in banana bread.
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Homemade Wonton Soup

Reviewed: Oct. 5, 2011
A very tasty and comforting soup! I grew up eating wonton soup and I love chinese dumplings. I always use fresh ingredients and lots of freshly grated ginger. I love the ginger-y and garlic taste in my wontons and that is what I added. I always include chopped shiitake mushrooms, shrimp and water chestnuts to the meat mixture for added flavor and texture. I season with low-sodium soy sauce, sesame oil, Hawaiian sea salt and black pepper for taste (just eye-ball, never measuring). I omitted the bread crumbs. Once I place the meat filling onto the center of the wonton wrapper, I moistened the edges of wonton wrap with water and seal the edges. I boiled them in a pot of water until they floated to the top then set them aside while I heated up my 3 cups of chicken broth. I was only serving three people so I had to cut back on the servings amount. I added sliced char siu to my soup along with some (blanched) baby bok choy. Lastly, I garnished my soup with sprinkles of chopped green onions. This is a nice balance of flavors of the wonton, veggies and the hot chicken soup. We always enjoy this hearty, delicious and comforting soup!
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Spam Musubi

Reviewed: Oct. 4, 2011
I grew up eating Spam and Spam Musubi. I always make Spam Musubi using a "basic sauce", Spam and nori. I cook rice first then set it aside to cool a bit while I assemble other ingredients. I bring Aloha soy sauce and brown sugar to a medium boil in a saucepan until sugar dissolves. I just eyeball the amount of soy sauce and brown sugar, to taste, never measuring. I omitted the oyster sauce (never used it). I don't fry the spam in vegetable oil. I just cut up the spam in thick slices and add it to the saucepan. I also roast the nori right before putting everything together. Using a musubi maker I place the nori inside, add rice and press it into the mold, add a slice of cooked spam, another layer of rice on top and press the top musubi maker onto everything together tightly. I then remove the mold and use a sharp knife to cut the musubi in half. Sometimes I make this for breakfast or lunch. While I do have "my own" way of making Spam Musubi sauce (without oyster sauce), others may find adding a little more seasoning to theirs, such as this recipe, more suitable. Thou Spam Musubi is easy to make, it is a filling and tasty snack. Some people add nori furikake and other ingredients to the Spam Musubi to jazz it up. You will find Spam Musubi anywhere here in Hawaii, even at the 7-Eleven stores. This can be served as an appetizer, part of an okazuya and a snack on-the-go! Very popular and Onolicious!!
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Cream Cheese Won Tons

Reviewed: Oct. 4, 2011
This is an appetizer I am quite familiar with making and eating every year-especially during family get togethers. I used reduced-fat cream cheese, minced green onions, cilantro, fresh ground black pepper, Hawaiian sea salt, dash of paprika and 1 garlic clove, minced. To seal the edges of the won ton wrappers, I used one whole egg, beaten. I also baked these at 350 degrees for 15-20 minutes on a greased baking sheet instead of frying them in vegetable oil. These are cute, tasty little treats! They still came out golden and crispy but without the grease from frying in hot oil. I served these with, "Sweet and Sour Sauce II," also from this website.
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Stir-Fried Vegetables with Chicken or Pork

Reviewed: Oct. 4, 2011
Very easy and delicious! Stir frying vegetables with meat is something that I do quite often. I just use what I had in the refrigerator which was carrots, broccoli crowns, water chestnuts, zucchini, mushrooms, red onions, garlic, a medley of bell peppers (red, yellow and green) and seasoning. I blanched the broccoli in hot water and set it aside. I quickly sauteed the carrots and zucchini in sesame oil and set that aside as well. I already had leftover rotisserie chicken so I cut it up and sauteed it in a little sesame oil with minced garlic for about 5 minutes. I put back the carrots, zucchini, then added mushrooms and onions. I drizzled enough of the oyster sauce, to taste. I mixed in the soy sauce with cornstarch and poured it in the pot. Lastly, I added in the bell peppers. I seasoned with black pepper and Hawaiian sea salt. The vegetables were tender-crisp, chicken very tender and flavorful. The mixture of vegetables made for a colorful presentation. We served this tasty stir-fry dish over hot rice.
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Garlic Angel Hair Pasta

Reviewed: Oct. 3, 2011
I cooked the Angel Hair pasta according to package directions, but omitted adding the garlic to the water. Once I drained the pasta, I reserved some of the cooking water to add to the pasta later when I mixed everything together. I added a little olive oil and a tab of butter to the pot and heated it up. I minced up a couple of garlic cloves, tossed it in the pot with the oil/butter and let it cook on low heat until it got fragrant. The garlic, oil and butter aroma was a sweet and pleasant smell. I added the cooked pasta and mixed everything in the pot. I seasoned with Hawaiian sea salt, Parmesan cheese and fresh chopped chives. I gently tossed the pasta noodles to coat everything evenly. The Parmesan cheese and chives are flavorful additions that make this dish complete. The garlic, chives and butter flavored the pasta wonderfully. This side dish can also serve as a main course with some chicken or shrimp tossed in. A very simple and flavorful side dish with pleasing results! Tonight, I served this with, “Chicken Parmesan Bundles,” and “Bacon Bean Stalks,” also from this website.
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Garlic Angel Hair Pasta

Reviewed: Oct. 3, 2011
I cooked the Angel Hair pasta according to package directions, but omitted adding the garlic to the water. Once I drained the pasta, I reserved some of the cooking water to add to the pasta later when I mixed everything together. I added a little olive oil and a tab of butter to the pot and heated it up. I minced up a couple of garlic cloves, tossed it in the pot with the oil/butter and let it cook on low heat until it got fragrant. The garlic, oil and butter aroma was a sweet and pleasant smell. I added the cooked pasta and mixed everything in the pot. I seasoned with Hawaiian sea salt, Parmesan cheese and fresh chopped chives. I gently tossed the pasta noodles to coat everything evenly. The Parmesan cheese and chives are flavorful additions that make this dish complete. The garlic, chives and butter flavored the pasta wonderfully. This side dish can also serve as a main course with some chicken or shrimp tossed in. A very simple and flavorful side dish with pleasing results! Tonight, I served this with, “Chicken Parmesan Bundles,” and “Bacon Bean Stalks,” also from this website.
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6 users found this review helpful
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Bacon Bean Stalks

Reviewed: Oct. 3, 2011
Delicious! I blanched the fresh string beans in full boiling water for just 4 minutes, then I put them in an ice water bath to stop the cooking and retain its color. I pre-cooked the bacon, wrapped them around the beans, secured it with toothpicks and lightly seasoned them with onion powder. The beans are a bright, beautiful green color. They are crisp-tender and wonderfully flavored from the thick bacon. I made these ahead of time and they turned out great. I served these with, "Chicken Parmesan Bundles," and "Garlic Angel Hair Pasta," all from this website.
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Buttermilk Pancakes II

Reviewed: Sep. 28, 2011
Delicious! I scaled this down a bit as there were only two of us this morning. I had no problems mixing the batter up and pouring it onto the grill. I used all fresh buttermilk. The pancakes rose up nicely while little air bubbles popped on the surface. I cooked these until a light golden brown color appeared before flipping them over. These were indeed light, fluffy and tasty! I love that this recipe requires fresh buttermilk as this is what I would have used anyway in my pancakes. The buttermilk and butter both add a nice flavor to the pancakes. I don't think this recipe needs any adjustments and is good as is. I think next time I might even add some fresh blueberries to the batter. Today, we drizzled some warm, "Blueberry and Raspberry Pancake Topping," from this website, over the pancakes. Even thou I cut back on the amount I still ended up with 11 medium size pancakes which left us enough to enjoy again for tomorrow morning's breakfast!
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Blueberry and Raspberry Pancake Topping

Reviewed: Sep. 27, 2011
Very good topping. I rated this a 4 stars based on original recipe; but, it's actually 5 stars with my adjustments. I used all fresh raspberries and blueberries, not frozen. I also squeezed fresh orange juice in place of the water. In addition to that I added the zest of the whole orange for more of an orange-y flavor. I found I had to add a little cornstarch to thickened up the sauce as it was too thin. The sauce is BERRYlicious - just sweet enough with a little "tart". The addition of the orange juice and zest gives this sauce a wonderful flavor. I am glad I thickened this up with cornstarch because it has the consistency I wanted. I also plan on using it over pancakes and for another dessert!
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Strawberry Cream Roll

Reviewed: Sep. 27, 2011
Delicious! After reading other reviews I added a little lemon zest to the jelly roll batter as I wanted the cake part flavored. I used a butter parchment paper for easier clean up. The ingredients and directions were easy to follow. However, I must warn everyone to watch your oven when baking up the cake. My cake was done in 8 minutes and on the verge of turning dark brown on the edges. Be sure to check your roll early on. I layed out my cake onto a parchment paper sprinkled with confectioner's sugar. I rolled the cake up and let it cool. I chopped up fresh strawberries before measuring and added it to the whip cream. I did not have any unflavored gelatin so I used strawberry flavored which turned out to be a better choice as it made the whipped cream a pretty pink color. I carefully rolled the cake back up and chilled it for a few hours. This is light, refreshing and very good. The cake is light colored, tender and fluffy. It is delicately flavored with lemon and blends with the powdered sugar. The roll is very pretty with the pink whipped cream and red juicy strawberries swirled inside. (see my picture) It is light, cool, creamy and very refreshing. I like the bits of juicy sweet strawberries. I found the whipped cream very tasty and not too sweet. The strawberry gelatin added more flavor. I think the challenging part to this recipe is baking up the cake and then rolling it without it cracking. We all enjoyed this!
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Ginger Veggie Stir-Fry

Reviewed: Sep. 27, 2011
I needed a vegetable side and as soon as I logged onto this website and I saw this recipe on the front page featured as "Recipe of the Day". I used snap sugar peas instead of snow peas but had everything else. I chopped up a little red onions and added red bell peppers for color and texture. I blanched the broccoli crowns so it would be easier to stir fry and retain its bright green color. I just eye-balled the cornstarch mixture and made sure to evenly coat the veggies before stir frying it. I grated the fresh ginger and minced up the garlic clove. I did add a little more soy sauce for taste but omitted the water. I like the crisp yet tender crunch of the vegetables. I am glad that I pre-boiled the broccoli crowns as it was cooked just right. The ginger, garlic and soy sauce is a nice touch, not a strong flavor but light enough that I can taste it. Next time I will use sesame oil in palce of the vegetable oil for a different layer of flavor. The mixed vegetables make this a pretty side dish. I served this with, "Asian Turkey Burgers," also from this site.
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Raspberry Cup Cakes

Reviewed: Sep. 26, 2011
These are the prettiest little desserts! This was easy and fun to make with great results! I used reduced fat cream cheese with 1 can of regular sweetened condensed milk. I pureed fresh raspberries and pressed them through a sieve to rid of the seeds. When I added the raspberries to the cream cheese mixture it made pretty red and white swirls while turning the mixture a pinkish color. A few hours later I had 12 perfect, pretty little raspberry cheese cakes! The paper liner came off easily with no problem. The cheese cake helds it shape as well as the crust. I finished this with a drizzle of raspberry puree over the cream cheese cakes and topped it off with home made, "Sweetened Whipped Cream," from this website. This is a very cool, creamy and sweet treat! It tastes almost like a cream cheese flavored ice cream. The crust with crushed pecans taste good and adds a nice texture. Delicious! It is refreshing and great for a summer dessert. You will need to serve and eat these right away as they start melting once plated. This recipe leaves room to use fresh blueberries or strawberries in place of raspberries.
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Frosty Strawberry Dessert

Reviewed: Sep. 23, 2011
Absolutely delicious! I wanted a thicker crust so I increased 1 1/2 times the crust amount ( 1 1/2 c flour, 3/4 c br sugar, 3/4c chopped walnuts and 3/4 c butter). I finely chopped up 2 c. of fresh strawberries and sprinkled 1T of white sugar over the strawberries to help make it more sweeter and release its' red juices. Next I whipped up 1 c. of heavy whipping cream adding lemon juice and sugar. When I folded the strawberry mixture into the whipped cream, its' juices made a pretty pink color. And when I poured the filling over the crust it made nice pink and white swirls throughout the filling. I froze this dessert for at least 8 hours before cutting into it. Once frozen solid I had no problem cutting into the squares. I placed a dollop of homemade whipped cream from this site,"Sweetened Whipped Cream". This dessert makes a pretty presentation with flecked strawberry bits in the pinkish hue filling. The strawberries are definitely sweet and juicy. The filling itself is light, fluffy and creamy. I like the crunchy toasted walnuts in the crust as well as the topping. It adds a nice texture to the dessert. It is not too sweet -just right. The crust ended up being the right amount for this size dessert and I am glad I increased the amount. We all enjoyed this cool and creamy dessert. Frozen whipped cream blended with chopped strawberries and topped with a crunchy walnut topping, is a refreshing and perfect way to end a hot, humid day here in Hawaii!
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Frosty Strawberry Squares

Reviewed: Sep. 23, 2011
Absolutely delicious! I wanted a thicker crust so I increased 1 1/2 times the crust amount ( 1 1/2 c flour, 3/4 c br sugar, 3/4c chopped walnuts and 3/4 c butter). I chopped up 2 c. of fresh strawberries and sprinkled 1T of white sugar over the strawberries to help make it more sweeter and release its' red juices. Instead of a ready made topping, I whipped 1 c. of heavy whipping cream, added lemon juice and 1 c. of sugar. When I folded the strawberry mixture into the whipped cream, its' juices made a pretty pink color. And when I poured the filling over the crust it made nice pink and white swirls throughout the filling. I froze this dessert for at least 8 hours before cutting into it. Once frozen solid I had no problem cutting into the squares. I placed a dollop of homemade whipped cream from this site,"Sweetened Whipped Cream". This dessert makes a pretty presentation with flecked strawberry bits in the pinkish hue filling. The strawberries are definitely sweet and juicy. The filling itself is light, fluffy and creamy. I like the crunchy toasted walnuts in the crust as well as the topping. It adds a nice texture to the dessert. It is not too sweet -just right. The crust ended up being the right amount for this size dessert and I am glad I increased the amount. We all enjoyed this cool and creamy dessert. Frozen whipped cream blended with chopped strawberries and topped with a crunchy walnut topping, is a refreshing and perfect way to end a hot, humid day here in Hawaii!
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