OkinawanPrincess Recipe Reviews (Pg. 8) - Allrecipes.com (18739452)

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Pork Marsala

Reviewed: Sep. 16, 2011
Delicious! I used pork tenderloin as it was what I had on hand. I cooked the pork, added the garlic, a lot of mushrooms and stirred briefly. When the sauce thickened, I added a little chicken broth to loosen it up to my liking. A lovely dish this is! The pork is tender, juicy and seasoned just right. The sauce is flavorful and savory. I love the taste of the marsala in the sauce. The mushrooms are a nice addition and gave this sauce an earthy flavor as well as texture. I served the pork marsala right over angel hair pasta (lightly seasoned). I further complemented this dish with, "Green Beans with Smokey Bacon Vinaigrette," also from this site.
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Sweetened Whipped Cream

Reviewed: Sep. 16, 2011
I chilled the bowl and beater for about 30 minutes until it was frosty ice cold. I followed the directions to a "T". Within a few minutes I had whipped it up with no problems! I topped this on," Vanilla Cherry Ice Cream," also from this site. It is wonderfully sweet, cool and perfect!
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4 users found this review helpful
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Green Beans with Smokey Bacon Vinaigrette

Reviewed: Sep. 16, 2011
This is a delightful twist to boring ole' green beans. I used turkey bacon and sliced sweet Maui onions and actually love these carmelized! Another reviewer, Linda Mclean, suggested apple cider vinegar in place of red wine vinegar and so I used that instead. Loved the subtle sweet-n-sour tang, and it's not overpowering, which is good for all of us! Everyone here loves bacon so you can't go wrong with that in this or any other dish! Thank you for sharing Frank!
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8 users found this review helpful
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Asian Ginger Dressing

Reviewed: Sep. 15, 2011
This dressing is flavorful with a lovely hint of ginger sweetened with honey! I scaled this down to only two servings, cutting back on the amount of olive oil plus adding a little sesame oil. I grated fresh ginger (thumb size), added 2 garlic cloves, minced, little rice vinegar, to taste, and about 1 T of honey. I added fresh ground black pepper and one stalk of green onion, minced, to the dressing. I used low-sodium soy sauce (Aloha brand), to taste. I omitted the water. With the adjustments I made, I give this dressing a 5 stars. However, because I added the sesame oil and green onions I'd have to give this a 4 stars. There is room to adjust the amount of honey and vinegar depending on how much sweetness or tartness you prefer. If I were to make this dressing again, I would definitely cut back on the amount of olive oil. I do think this dressing is tasty. And with the addition of the sesame oil and green onions it gives this the "Asian" flair that I was looking for in a dressing! I drizzled this over a bed of fresh organic mixed greens and ate this with, "Sesame Seared Tuna," and "Sweet Pepper Rice," also from this website.
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18 users found this review helpful
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Sweet Pepper Rice

Reviewed: Sep. 15, 2011
This is a tasty, colorful and pretty side dish! I added a mixture of red, orange, green and yellow sweet baby bell peppers to the dish. Instead of using dried oregano I used fresh. Also, I did not add the bell peppers until the rice was almost done. It was then I sprinkled some fresh chopped parsley. I wanted something different to go along with my fish and this dish took plain ole' rice to another level. It is so flavorful with the right amount of seasonings. I love the hint of garlic and butter with the fresh herbs. And with the addition of colorful sweet bell peppers, it really stands out over my main dish.
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6 users found this review helpful
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Angel Food Cupcakes

Reviewed: Sep. 14, 2011
I had a box of Betty Crocker Angel Food Cake mix so I figured I could use it for this recipe. It was quick, easy and best of all, it's fat-free. I made these into little cupcakes, ending up with 36 total. All I needed was a 1 1/4 cup of water. No other ingredients were needed. I baked them at 350 degrees for 14 minutes. Fluffy and light. You could also top these with some frosting and fresh blueberries or strawberries. Thank you for sharing this recipe Gail!
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12 users found this review helpful
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Cheddar Onion Drop Biscuits

Reviewed: Sep. 13, 2011
I chose to use fresh minced green onions in place of the dried onions. I found that I had to add an extra Tablespoon of buttermilk, then the batter came together nicely. I mixed and dropped the batter onto a parchment sheet. They baked up in 12 minutes leaving behind a wonderful cheddar aroma. The first thing I noticed were the pretty speckles of green onions with the yellow cheddar cheese baked in all over the biscuits. The biscuits feel light and airy to the touch and are a lovely golden color! They are moist, tender and very cheesy-just the way we like our biscuits! I could also taste the parmesan reggiano. I think these biscuits turned out just right, not too salty or dry. Flavorful and delicious! This went nicely with, "Beef Barley Vegetable Soup," also from this website. I also think these biscuits would complement a bowl of hearty beef stew or chili.
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Banana Cake VI

Reviewed: Sep. 13, 2011
I took a detour and baked this in cupcakes instead of a 9x13 pan. I filled 30 cupcakes and baked at 300 degrees for 35 minutes. I stuck these in a freezer for 30 minutes. I made the cream cheese frosting, spread it on the cupcakes, and topped it all with a sprinkle of chopped walnuts. The results were thirty beautiful and delicious cupcakes! All of the cupcakes formed an even round top with a nice light color, not dark brown. This is a truly moist, banana-y cupcake! The texture of the cake is light, tender and very tasty. The frosting is creamy and not overly sweet. It is the perfect amount of frosting to cover this cake. From the beginning to the end I had no problems. And thou I baked this in cupcake form I still used a lower temperature baking method. I can't wait to show these off tonight!!
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32 users found this review helpful
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Banana Nut Oatmeal

Reviewed: Sep. 13, 2011
What better way than to start off my morning with a warm oatmeal with bananas and walnuts! This morning I used steel cut oatmeals instead of quick cooking oats and very little skim milk. I used wheat germ instead of flax seeds and brown sugar in place of honey. I also added a few additional slices of bananas on top. This was satisfying, healthy and delicious!
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10 users found this review helpful
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Pesto Grilled Cheese Sandwich

Reviewed: Sep. 12, 2011
I love this twist on grilled cheese. I never would have thought to put pesto with grilled cheese-but it works! I did not have a slice of provolone cheese so I used all American cheese instead. I sliced roma tomatoes and used fresh pesto. This is just delicious! The sandwich is so flavorful with the sweet roma tomatoes, ooey gooey melted cheese with fresh pesto was just awesome! I ate this tasty sandwich with a small bowl of, "Hearty Chicken Vegetable Soup I," from this website.
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3 users found this review helpful
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White Chocolate Macadamia Nut Cookies IV

Reviewed: Sep. 12, 2011
I followed the recipe only leaving the white chocolate as is. I baked each batch for 8 minutes ending with 25 perfect cookies. These cookies are moist, chewy, and very tasty. I can taste the rich white chocolate and macadamia nuts in every bite..Mmmm. Best of all they have the nice light color that I was looking for! These lovely, decadent cookies would be nice to give as gifts!
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6 users found this review helpful
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Confetti Muffins

Reviewed: Sep. 12, 2011
These are wonderful buttery rich muffins! I added a bunch of red, yellow, orange and green bell peppers, minced, along with the other ingredients. I sauteed the onions and peppers for about 2 minutes, added 1 garlic clove, fresh black pepper, then removed it from the stove. I used all fresh herbs which I added last to the pepper/onion mixture along with the fresh parsley. I stirred this into the dry ingredients and ended up with a nice thick batter. I filled exactly 12 muffin cups 2/3 full and baked these for 15 minutes. Before placing them into the oven I did brush the tops with a little melted butter. The muffins rose up nicely forming a round shape as a muffin should. These muffins are prettily flecked with bright red, green, yellow and orange colors! The muffin itself is a light color. The aromatic is so wonderful -fresh herbs and peppers! The butter and sour cream makes these rich, moist and buttery! They are wonderfully flavored with fresh herbs and a mixture of sweet, colorful bell peppers which, to me, makes this into a 5 stars! The ingredients, direction, baking time and servings size were all spot on! I served these with, "Hearty Chicken Vegetable Soup I," which is also from this website! This is one muffin recipe I know I will keep in the back of my mind to go along with soup, stew or a hearty chili!
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5 users found this review helpful
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Fresh Fig Cake

Reviewed: Sep. 11, 2011
This cake turned out to be a pleasant surprise! I used 1 lb. of fresh figs which equaled 3 cups needed for this recipe. The figs are in season towards the end of summer and are around $5.99 a pound. The deepest darkest purple figs are the ripest and juiciest. I chopped the figs up, with skin on, and combined them into the batter as well as the filling mixture. I used buttermilk in place of evaporated. The change I made was to bake this in a bundt pan. I placed a thin layer of batter in the greased bundt pan, added the cooled filling, then topped that with the rest of the batter. I baked this at 325 degrees for 50 minutes. I enjoyed the sweet smell of the figs baking up in the oven. The cake cooked thoroughly and I placed it aside for 35 minutes until it was luke warm/cool to the touch. The cake is a nice light golden color with brown edges. It is a moist, tender and flavorful cake with the right amount of everything! It is somewhat dense and I had a mouthful of sweet figs in every bite. The edges have a slight tender crisp to it and I can see the layer of fig filling in the cake when sliced. This tastes like Nabisco Fig Newton Bars, only BETTER and TASTIER - and in a cake! We ate more than half of the cake up while it was still luke warm. It is not often I come across a "fig cake," and I am glad that I did because this turned out to be a real treat for all of us.
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67 users found this review helpful
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Miso Soup

Reviewed: Sep. 10, 2011
I grew up eating miso soup made various ways. This is a good basic miso soup. I always use Shiro Miso, which is a white miso (less salty) than the Aka Miso, red miso paste. Some people also like to mix both for more bolder flavor. To whisk in the miso paste, I normally hold two spoons, with the miso paste in the first spoon and using the other spoon to mash the paste into the water. The dashi I use has no MSG and since I was only serving two people I scaled this amonunt down quite a bit. I don't use silken tofu but medium firm which is a personal choice. I garnished the soup with thinly minced green onions (see my picture). Miso soup doesn't take me too long to make. There are so many vegetables you can add in miso soup such as shiitake mushroom, daikon, other mushrooms, leafy greens, etc. This was a warm and satisfying soup that paired perfectly with, "Japanese Deep Fried Shrimp," "Japanese Shrimp Sauce I," "Japanese-Style Sesame Green Beans,"and "Cucumber Sunomono," all from this website. I drank every last drop of miso soup!
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33 users found this review helpful
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Japanese Style Deep Fried Shrimp

Reviewed: Sep. 10, 2011
Delicious! I had 24 good size shrimp that I seasoned with hawaiian salt, black pepper and little garlic powder. I also added some into the flour mixture. I made sure to use a lot more panko crumbs so there was enough coating on all the shrimp. The shrimp is cooked perfectly! The panko breading is a delicious lightly seasoned crunchy breading! I am pleased and satisfied that this main dish turned out so well. I dipped this in, "Japanese Shrimp Sauce I," and served this with, "Japanese-Style Sesame Green Beans,""Cucumber Sunomono," and "Miso Soup," all from this website. The shrimp, side dishes and soup are all terrific!
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6 users found this review helpful
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Japanese Shrimp Sauce I

Reviewed: Sep. 10, 2011
Very good shrimp sauce. I halved the amount since I was only serving two people using best food mayonnaise. I cut back a bit on the amount of sugar using splenda and I found it was still slightly sweet but with a little "tang" from the vinegar. Next time I will just use 2 tsp. of Splenda instead of 3T of sugar. The color of the sauce is a slight pinkishorangish hue just as submitter states. I just mixed all the ingredients together and put in the refrigerator to chill until ready to serve. I used this recipe as a dipping sauce for ,"Japanese Deep Fried Shrimp," and served it aong with "Japanese Style Sesame Green Beans,""Cucumber Sunomono," and "Miso Soup," all from this website.
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7 users found this review helpful
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Cucumber Sunomono

Reviewed: Sep. 10, 2011
Very tasty cucumbers just as I remember while growing up. I used a mandolin to slice the two Japanese cucumbers paper thin. I used Splenda in place of white sugar and followed the rest of the ingredients and meaurements as instructed. I love the vinegar "tang", sweetness with gingery taste in each bite. You can always adjust the amount of sweetness and tartness to your liking but the vinegar, sugar and ginger is key and what makes this dish. I especially like this super cold on a hot day-very refreshing! I served this along with, Japanese-Style Sesame Green Beans, ""Japanese Shrimp Sauce I,""Japanese Style Deep Fried Shrimp," and "Miso Soup," all from this website.
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4 users found this review helpful
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Adobo Chicken with Ginger

Reviewed: Sep. 9, 2011
Absolutely delicious! I love Chicken Adobo and I normally add a little water to the vinegar and low-sodium soy sauce. I did add a little pinch of white sugar. I grated fresh ginger instead of slicing it and used a few garlic cloves, not a whole garlic bulb. I added the bay leaves and lots of fresh ground black peppercorn to the sauce. I let the sauce come up to a full boil then added the chicken thighs, covered the pot and let it cook for 30 minutes, occasionally stirring and checking the chicken. I uncovered the pot and let the sauce simmer until some of the liquid reduced a bit, 5 minutes or so. I can't tell you how wonderful the soy sauce, garlic, ginger and vinegar smells in my house..Mmm...MMM!! The chicken is so juicy, tender and seasoned just perfectly! The flavors all balanced out in the sauce, each standing on it own, but not overpowering each other. The ginger is a nice touch to the sauce and flavored the chicken wonderfully. I poured extra sauce over my rice. This is a sauce you will have to adjust according to your tastes because while others like it more "vinegary", I prefer mine a little less which is why I always have to add a pinch of sugar with water. You can also use pork in place of chicken, which also tastes great. This paired perfectly with, "Roasted Corn with Garlic Rice, " and "Baby Bok Choy with Garlic," from this website.
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Roasted Corn and Garlic Rice

Reviewed: Sep. 9, 2011
Delicious! I roasted some fresh kahuku sweet corn and the garlic in the oven as directed. I added the oil, rice and garlic in a saucepan then cooked it until the rice turned a little brown. In went the chicken stock along with the hawaiian sea salt and black pepper. I omitted the bay leaf because the chicken dish I was serving this with already had a couple of bay leaves in it. This was easy to put together with very good results. The sweet corn blends nicely in the rice with the garlic and chicken broth. In every mouthful I tasted the sweet crunch of the roasted corns. The rice is lightly seasoned which is exactly what I wanted so as not to compete with my chicken dish tonight. Actually this rice can complement any meat or fish dish. And it's definitely better than plain ole' white rice! Tonight I served this with, "Adobo Chicken with Ginger," and "Baby Bok Choy with Garlic," all from this website.
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5 users found this review helpful
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Baby Bok Choy with Garlic

Reviewed: Sep. 9, 2011
I love baby bok choy! But 2 cans of chicken broth is "too much" for 6 heads of baby bok choy so I used an eyeball amount, probably 3/4 cup filled up to the sides of the bok choy. Also I did not add the entire 1/4 cup of minced garlic, only enough to suit my tastes. I lightly seasoned with hawaiian salt, fresh ground black pepper and fresh squeezed lemon right before serving. Delicious! The fresh lemon really adds a lovely zip to the baby bok choy without taking away from the broth, garlic and butter. I 'd prepare this side dish again, the same exact way, with other types of main or asian themed dishes. Tonight I served this along with,"Adobo Chicken with Ginger," and "Roasted Corn with Garlic Rice," all from this website.
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