OkinawanPrincess Recipe Reviews (Pg. 9) - Allrecipes.com (18739452)

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Lemon Coconut Squares

Reviewed: Sep. 9, 2011
Very tasty coconut lemon squares! I cut the sugar down to 1 1/4 cups and used 3/4 cups of fresh lemon juice. I placed the coconut flakes on top of the squares after 10 minutes of baking to avoid burning. These were very tasty! The lemon flavor is there and that is due to increasing the lemon juice in the filling. It is not overly sweet- it is just the right sweetness and tartness! The bars are buttery soft with a lemony flavored filling and a tasty coconut topping. The coconut and lemon really work well together! I think the next time I may add some lemon zest, double the amount of eggs, lemon juice and sugar for a thicker filling and maybe a little more coconut flakes on top. I may also use an 8x8 pan instead of 9x13 because the bars were a little on the thin side. Thank you for sharing a delightful dessert!
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10 users found this review helpful
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Portuguese Pork with Red Peppers

Reviewed: Sep. 8, 2011
Excellent 5 stars. Tender, juicy and flavorful. I followed the directions to a "T". I like the simple blend of fresh garlic, black peppercorn, olive oil and hawaiian sea salt for the marinade. However, the sauce made this dish! The white wine with chicken broth mixed with the marinade made this an excellent dish. I was the only one who used lemon. I gave the lemon a good squeeze over the pork which, to me added a nice balance of flavors along with the sweet red bell peppers and black peppercorns. I served this with, "Sauteed Cherry Tomatoes with Garlic and Basil,""Sesame-Lemon Asparagus," and "Parsley Red Potatoes," from this site.
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15 users found this review helpful
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Hoisin-Ginger Beef Skewers

Reviewed: Sep. 8, 2011
Anytime there is a mixture of soy sauce, honey, ginger, garlic and sesame, I know I will be in for a treat! But adding in hoisin sauce gave this marinade a wonderful Asian twist. I left out the chile-garlic sauce due to family's request for a milder flavor. But I did add in a smidgen of crushed red pepper flakes. I added Hawaiian rock salt and fresh black pepper. I thinly sliced the 1.25 pounds of flank steak against the grain. I placed the meat along with the marinade in a large one gallon ziplock bag and marinated for 8 hors. Grilling the beef did not take long at all. While grilling I noticed the wonderful aroma from the meats! I also got the nice brown sear on both sides, which I like a lot. The meat was tender, juicy and sooo flavorful...Mmm. The marinate soaked right into the meat tenderizing it all those hours. It just smells wonderful, looks appeatizing and tastes delicious! We ate the beef skewers in silence licking all the marinades off of our fingers. My family ate this up so fast, I don't think they noticed the red pepper flakes I snuck in the marinade! This paired perfectly with, "Sesame Noodle Salad," from this site. The sesame noodles are delicious too!
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31 users found this review helpful
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Baked Salmon II

Reviewed: Sep. 8, 2011
Excellent Salmon! I loved salmon and the ingredients in this recipe caught my eye! I used all fresh basil, parsley, garlic, fresh squeezed lemon juice, hawaiian sea salt, fresh ground black pepper and olive oil. I sealed the salmon with all the marinade in an aluminum foil and baked it for 35 minutes, then opened up the foil, turned off the oven and let the salmon finish baking. My salmon came out so tender, moist and fresh tasting! The herbs and fresh lemon juice really helps to bring out the flavors in the salmon. Salmon is very healthy for you I might add. I served this with brown rice -perfect and healthy!
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12 users found this review helpful
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Jumbo Fluffy Walnut Apple Muffins

Reviewed: Sep. 8, 2011
These are large, fluffy and tasty walnut apple muffins! I diced up the green granny smith apple instead of slicing them. I followed the rest of the recipe ingredients and directions. I used buttermilk for 1/2 cup milk called for in the recipe. I filled up my jumbo size muffin tins 3/4 with batter and baked 375 degrees for 30 minutes. The muffins rose up and gave a nice apple-y aroma. These are sweet, fluffy and moist muffins. My only small criticism is that this recipe yields 6 jumbo muffins and I suddenly had to whip out my 12 muffin pan to fill up 4 more tins. All in all these are tasty muffins. The cinnamon crumble topping is sweet and tasty.
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8 users found this review helpful
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Sesame Noodle Salad

Reviewed: Sep. 8, 2011
Love the flavors in the salad! I scaled this recipe back a bit since I am only serving two people. I left out the hot chili oil because family members don't tolerate spiciness well. I used the angel hair pasta, boiled for 4 minutes then drained it and set it aside. I added 3T sesame oil, 4T soysauce, 2T balsamic vinegar but keeping almost the 1/4 cup of the white sugar called for in the recipe. I tased the sauce until it was the right balance with sweetness. I added the warm noodles into the sauce along with the chopped green onions and red bell peppers. I added more chopped green onions and a little yellow and orange bell peppers for color, texture and nutrition. At first the sauce will seem like a lot, however the warm noodles will soak it all up. I highly suggest chilling the noodles to allow the flavors to meld and come alive. Right before serving I sprinkled sesame seeds over the noodles for added presentation (see my picture in the photo gallery). A very colorful dish with peppers, green onions and sesame seeds. This salad is simply easy to prepare and flavorful. The balsamic vinegar is an interesting twist but it was not strong with all other ingredients. I always like the combination of the sesame oil with soy sauce and sugar. The sauce can easily be adjusted to fit your tastes. I served these noodles along with, "Hoisin-Ginger Beef Skewers," from this website and another tasty dish! The sesame noodle is best served chilled especially on a hot, humid day!
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30 users found this review helpful
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Becky's Chicken Salad

Reviewed: Sep. 7, 2011
A very tasty chicken salad! I really enjoyed this salad. I diced up some leftover rotisserie chicken. I chopped up celery and halved the sweet red seedless grapes and mixed it in with the chicken. I chilled the chicken until just ready to serve. It took almost 2 minutes to whip the heavy cream with a hand mixer. Once I had soft peaks I added the chicken, celery and grapes, then the slivered almonds to the whip cream. Instead of adding a full 1 cup of mayonnaise , I added a little at a time, mixing it into the chicken until I got a desired consistency I wanted. I added a little hawaiian sea salt and chopped fresh parsley. The chicken salad is absolutely wonderful! The whipped cream makes the salad taste lighter. I like the sweet juicy grapes with the crunch of the celery and slivered almonds. Its nice texture with light flavors made for a tasty chicken salad. I am glad I held back on the amount of mayonnaise. I think this recipe is good -but only with less mayonnaise. I served this along with, "Bacon Corn Chowder," also from this website!
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10 users found this review helpful
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Bacon Corn Chowder

Reviewed: Sep. 7, 2011
Very good chowder! I used red onions, 2 small red potatoes and sweet corn on the cob. I cut off the niblets from the corn and added it to the soup. I fried up the diced bacon until nearly crisp, then added the onions and diced celery (with leaves). I also reserved bits of fried bacon to garnish with when serving. I added 1 garlic clove, the cream of corn and fresh corn niblets to the chowder. In place of the water I used chicken broth then added the half-n-half milk for the 1 cup milk called for in the recipe. I added a little more half-n-half since I wanted some leftovers. I seasoned the soup with a fresh ground black pepper and hawaiian sea salt. I topped off the chowder with a sprinkle of some crispy fried bacon. Creamy, rich and hearty! The potatoes are cooked just right with a little firm bite to it. The corn is sweet and balances out nicely with the salty bacon. I like the blend of flavors in this soup-delicious! We all really enjoyed this soup along with, "Becky's Chicken Salad," from this website.
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13 users found this review helpful
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Parsley Red Potatoes

Reviewed: Sep. 6, 2011
Easy and delicious! I prepared this using all the red potatoes with the skins on and cut in half. Leaving the red skins on adds more nutrition and color to the side dish. I boiled them in chicken stock with a piece of garlic, mashed, and a little hawaiian sea salt. The potatoes were tasty and lightly buttered. I cooked the potatoes until they were fork tender which is how I like my potatoes. The sprinkles of fresh green parsley over the potatoes makes this look especially appealing. My family commented that the potatoes look like something you would order from a restaurant. This lovely side dish was served with, "Portuguese Pork with Red Peppers," "Sauteed Cherry Tomatoes with Garlic and Basil," and "Lemon-Sesame Asparagus," all from this website.
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22 users found this review helpful
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Lemon-Sesame Asparagus

Reviewed: Sep. 6, 2011
This is easy to prepare, fresh and delicious! I used a little less of butter called for in the recipe. I love the nutty flavor of the sesame seeds along with fresh lemon juice! The lemon juice adds a nice zing to the dish. The bright green color of the asparagus gives this a nice appeal with the brown toasted sesame seeds sprinkled all over. A very simple but good side dish! I served this along with, "Portuguese Pork with Red Peppers," "Sauteed Cherry Tomatoes with Garlic and Basil," and "Parsley Red Potatoes," all from this website.
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3 users found this review helpful
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Sauteed Cherry Tomatoes with Garlic and Basil

Reviewed: Sep. 6, 2011
Quick, fresh and delicious! I used a bag of grape tomatoes, garlic and fresh minced basil. I added Hawaiian sea salt and fresh ground black pepper while the tomatoes were sauteeing, shaking the pan frequently. In mere minutes they were done. I really like how the sweet juices of the tomatoes bursts in my mouth along with the sauteed garlic and fresh basil. Oooh what a wonderful blend of fresh flavors! The sprinkles of fresh basil over the tomatoes stand out-very pretty. This is a terrific side dish and a good way to use up grape tomatoes. One that I will keep in mind for use again in the future. I served this along with, "Portuguese Pork with Red Peppers," "Lemon-Sesame Asparagus," and "Parsley Red Potatoes," all from this website.
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12 users found this review helpful
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Pina Colada Muffins

Reviewed: Sep. 6, 2011
Very Tasty muffins! I actually had a fresh "candy" pineapple that I chopped up to use in this recipe. I used butter (softened at room temperature) instead of margarine. I filled up 16 muffin tins about 2/3 of the way. I also sprinkled a little more coconut flakes on top of the muffins right before baking. They baked up beautifully in 22 minutes. The top rounded out nicely like a muffin should with nice golden brown coloring. The coconut and pineapples smelled wonderful while baking! The coconut flakes on top of the muffins toasted up nicely revealing brown toasty edges. The muffins are tasty with the blend of pineapples and coconuts. I like the bits of pineapples and coconut flakes in each bite. However, I might add a little bit more pineapples next time because I like the sweet pineapples in every bite. Both the sour cream and coconut flakes adds a nice moistness to the muffins. I couldn't really detect the rum. However, If you want the rum flavor to really stand out you could increase the amount.
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7 users found this review helpful
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Hard Taco Shells

Reviewed: Sep. 5, 2011
This came in handy as I needed to fry up some yellow corn tortillas for, "Taco Salad I," also from this website. I used an entire bag of small corn tortillas. Frying them up was easy. I drained them on a baking sheet lined with lots of paper towels and sprinkled them with hawaiian sea salt. Instead of using these shells to fill up with meat, I broke them up into tortilla chips for the salad. These are much tastier than the store bought taco shells! Next time I might take another reviewers tip and spray it with cooking spray and bake them in the oven to cut back on the amount of fat and cholesterol.
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3 users found this review helpful
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Taco Salad I

Reviewed: Sep. 5, 2011
Simple and tasty! I used ground turkey in place of the lean ground beef. I omitted the refried beans, per my family's request. For the taco seasoning, I used, "Restaurant-Style Taco Meat Seasoning," from this website. I did not have too much fat to drain from the cooked meat and only added a little liquid to the taco seasoning. I made, "French Salad Dressing," from this site for the bottle French dressing. I also did not cook the dressing in the meat as I drizzled it over the salad. Instead of purchasing a package of tortilla chips, I took a slightly different route and fried up some yellow corn tortillas in vegetable oil using, "Hard Taco Shells," from this site. Once I fried up the tortillas, I broke it up and used that in place of the tortilla chips. I thinly sliced the ice berg lettuce and tossed it with the meat, chopped roma tomatoes, chips and shredded cheddar cheese. I put some of that mixture on the plate and added some sliced black olives. I drizzled a little french dressing and pace picante salsa over the salad. I topped that with a dollop of sour cream and garnished it with thin sliced avocados on top. The french dressing gives this a nice twist. It is a slightly sweet flavor and does not compete with the mild flavored salsa. It is a nice departure from the usual taco salads we normally eat. Tasty, hearty and fulfilling salad. Great for a summer dinner!
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11 users found this review helpful
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Fruity Fun Skewers

Reviewed: Sep. 5, 2011
What a beautiful display of colors! This was fun and creative. I used all the fresh fruits I had on hand to spread it out on skewers following the rainbow's spectrum of colors. This is a healthy addition to parties, luau's and get together's considering all the bbq meats, carbs and spreads usually served at a function. Best of all it's hard not to eat fresh, juicy and cold fruit on a hot, humid day like Hawaii!
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16 users found this review helpful
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Restaurant-Style Taco Meat Seasoning

Reviewed: Sep. 5, 2011
I was looking for a mild flavor taco seasoning that I could make right here at home. This was perfect as I had all the ingredients on hand. I used a little less of the red pepper flakes as some family members prefer it mild. I also used corn masa for the corn flour, which is corn flour, found in the hispanic aisle inside the grocery stores. A 5 lb. bag will usually cost about $6.00. I also use corn masa to make tortillas and tamales. For this recipe, I used it to make, "Taco Salad I," also from this website. I used ground turkey meat in place of lean ground chuck. Once I cooked the meat, drained the grease, I added the seasoning and half the amount of water. The seasoning is a good flavor with a mild taste, which is what I was looking for. This recipe also leaves room to increase the amount of spiciness to the mixture if one desires.
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6 users found this review helpful
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French Salad Dressing

Reviewed: Sep. 5, 2011
Very good dressing. I scaled this back to 4 servings. I also cut back a bit on the sugar because I used heinz ketchup which is also sweet. I also had some red onions that I chopped and added in the processor. I blended this until it was a nice and smooth consistency. Thou I did cut the sugar down some, I could taste a nice sweetness but not overly sweet -nice! This dressing is normally served over salad but today, I used this in, "Taco Salad I," also from this website.
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5 users found this review helpful
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Rosemary Ranch Chicken Kabobs

Reviewed: Sep. 4, 2011
Very moist and tasty!! I marinated the boneless chicken breasts in a homemade ranch dressing yesterday morning. I used, “Ranch Dressing II,” from this website. After reading other reviews regarding the salt, I decided to cut back to 1/4 teaspoon. I also cut the worcestershire sauce down to 1T and white sugar to 1/2 T. The lemon juice and herbs really made the dressing burst with fresh flavors. It was also the buttermilk from the ranch dressing that really helped tenderdize the chicken meat. The grilling time was approximate. The golden brown sear on the chicken left a carmelization -very nice. The chicken meat was so tender and juicy, not tough or dry! It was seasoned perfectly with a good hint of the fresh rosemary -delicious! Loved it! I am so glad that I cut back on the amount of salt and marinated it for 24 hours. We all really enjoyed our kabobs. I would make it this exact same way again. I served this with, "White and Wild Rice Pilaf," also from this website.
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16 users found this review helpful
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White and Wild Rice Pilaf

Reviewed: Sep. 4, 2011
Very good dish! I wanted a rice pilaf dish that was more subtle and light in flavor for the bbq chicken kabobs I was serving tonight, but that still had a nice presentation than just the plain ole' white rice we normally eat. I used a little red, orange and green bell peppers, chopped. I sauteed red onions with garlic in olive oil then added the carrots and peppers. I had a 16 oz. bag of Hinode White and Wild Rice that I picked up for $3.00. I stirred that in the pot along with the vegetable broth. I seasoned with a little salt and black pepper to taste. This was the perfect side dish! It was noticeably pretty and colorful, and it was delicately flavored. All of the vegetables rounded out the texture. The ingredients, directions and cooking time were approximate. I served this side dish alongside, "Rosemary Ranch Chicken Kabobs," also from this website.
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5 users found this review helpful
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Berry Sour Cream Cake

Reviewed: Sep. 4, 2011
Absolutely delicious cake! 5 stars ++ hands down. Like others, I added a ¼ tsp. of salt to the batter. I baked this in an 8X8 square pan. It took a few minutes longer for the cake to finish baking. The cake around the edge is nice and golden brown. It was crumbly when I bite into it which gave a nice texture. This cake is a moist, light and tender summer cake! It's fluffy and wonderfully delicious. I love the sweetness of the fresh berries. I had a mouthful of sweet juicy berries in every single bite…MMmm. They made for a beautiful looking cake, with its color of red, blue berries and the white tender cake. (see my photo on recipe page). I used half the glaze called for in the recipe and I still had more than enough. I also used fresh lemon juice in place of the vanilla extract for the glaze. I drizzled a little over the berries which added a nice flavor to the cake. I am pleasantly surprised at how wonderful this cake turned out! This is a delightful treat for all us today!
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