OkinawanPrincess Recipe Reviews (Pg. 1) - Allrecipes.com (18739452)

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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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Chicken Long Rice Soup

Reviewed: Jul. 23, 2011
Growing up as a child chicken long rice was and still is a favorite of mine. Now I make it often as it is simple and so delicious. This is a good chicken long rice recipe. Nowadays, I just pick up a rotisserie chicken (i.e costco) and shred the meat (thigh, drumstick, some breast) and keep the juices from the rotisserie. I usually add a pinch of hawaiian rock salt to the chicken meat (shredded) with all of its juice and 4 cans of chicken broth in a large pot. I turn the heat up on high to boil. I add some fresh ground black pepper. I use (thumb size) fresh grated ginger, 2 or 3 garlic cloves, no maui onions, and a sprinkle of green onions for garnish. I omitted the baby bok choy. One package of saifun noodles (bean thread) noodles is a must. There are about 4 bundles inside each package, enough for a large pot. Don't buy the vermicelli noodles, it is too thin. Once the broth is boiling, I add the noodles to the pot, I cover the pot and I let it get soft and expand, about 25 to 30 minutes give or take. Once the noodles are tender I use a kitchen scissors to cut up the noodles. I turn off the stove and let the noodles sit. Since the noodles will usually soak up a lot of the chicken broth I add a another can of low sodium chicken broth to the soup. I then taste and adjust seasonings (salt and black pepper). I normally eat this alone or with POI and/or rice. A very comforting and flavorful chicken soup - especially when you are feeling under the weather on those cold days!
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Oven Fried Chicken III

Reviewed: Jun. 10, 2011
Absolutely delish!!! A five star +++. excellent. What I did first was read everyone's postings and suggestions. I made a low-fat buttermilk ranch dressing, from this website. I used half of that and half of mayonnaise to coat the chicken right before breading. I also marinated the chicken in buttermilk seasoned with salt and black pepper the night before. I then coated the chicken in 3/4 cup panko, which I always have on hand, and 1/4 cup seasoned bread crumbs, salt, paprika and black pepper. I placed chicken on a cookie cooling sheet on top of a regular baking sheet lined with foil. I set the oven at 400 degrees, baking 25 minutes on each side (flipping) to ensure an even crispy coating. Chicken was crispy on outide, juicy on inside and you could not even tell it was not deep fried in oil, which is the best part of this recipe. Panko breading turned out great. I served this with macaroni and cheese also from this website along with veggies. hubby said "Wow, chicken is AWESOME," chicken is so soft and tender and juicy he licked his fingers too. He also added that, "It tastes better baked this way and it looks and tastes like its deep fried in oil only it's not. great!"
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Creamy Orange Cake

Reviewed: Jul. 13, 2011
What a wonderful dessert this is! I decided to make cupcakes instead of a cake (easier to transport and share). To the batter I added 1 tsp of orange extract for flavoring and also to try to mask that artificial "cake mix" taste that cake box mixes tend to leave as an aftertaste in my mouth. I made 20 cupcakes altogether. It took 23 minutes to bake. I poked holes into the cupcakes while it was still hot using toothpicks, then drizzled the orange gelatin over. I let it cool completely, 1 hour. To the pudding mix I added 1 tsp orange extract, omitting the vanilla extract, plus I added some orange zest. I folded in half of the cool whipped topping and spread around the cupcakes. It was just the right amount of frosting for each cupcake. I placed the cupcakes into the refrigerator to chill. The results were fantastic! A light, refreshing delicious ORANGE-Y cupcake. Yum! These tasted just like orange dreamsicles I remember as a little girl. The cake itself is moist and the whipped pudding on top of the cupcake is light and creamy orange-y. I can see the specks of orange zest throughout the frosting and I really liked the stripe design on the inside of the cupcakes. Although I don't know if anyone else noticed the strips in the cupcakes as they were gobbled up so fast! All I was told is that it tasted good-like orange shebert. This recipe is easy to follow and leaves room to try a variety of other flavors in place of orange. A keeper for use again!
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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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White Chocolate Macadamia Cranberry Dreams

Reviewed: May 30, 2011
5+++! Absolutely heavenly! I was looking for a macadamia nut recipe other than the normal cookies I bake. This one is a true winner. Not only do these look good, they are soft and taste buttery rich. I followed the recipe to a "T". The batter is easy to mix up and I ended up with about 46 cookies. Baking time is approximate and the cookies will sink slightly once removed from the oven to cool, just as submitter states. I love the combination of the buttery, tart, sweet and chocolate all mixed up in one. In every bite I can taste the tart cranberries and bits of chocolate chip morsels. And I especially love the macadamia nut crunch and texture it gives the cookies. The sugar adds a nice balance of sweetness, not overly sweet. These are a delicious delicacy! I wouldn't change a thing in this recipe. These cookies are so delectable and pleasing and I think these could be baked for special occassions or holiday's.
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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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Vanilla Cherry Ice Cream

Reviewed: Jul. 3, 2011
Very cool, creamy, and easy to make. I used half-and-half and heavy cream. I had 1 lbs of fresh bing sweet cherries, pitted, half of it rough chopped, the other, sliced in halves. After reading others review I omitted the almond extract. I used 1 vanilla bean, spilt lenghwise. TIP: Please use vanilla beans if you can! They make such a difference! Once combined, I chilled everything before making the ice cream, about 4 hours or so. Took 30 minutes to make in the ice cream maker and it was so creamy, rich and smooth which is perfect on a hot day. I loved the frozen cherries I bit into. I am glad I left out the almond extract. This turned out fantastic. I just kept on eating and eating. I would definitely make this again, but without the almond extract and using real vanilla bean! UPDATE 08/12/11: Made this again but with 2 cups of Maraschino Cherries. I rough chopped some and halved the others. So super delicious! Sweet, juicy and "candy" like cherries swirled in vanilla ice cream. My family ate this entire recipe up in one night! Going to make this again. *note-if you decide to try it this way, know that the red maraschino juice will turn the milk/cream mixture a pinkish red color. Also used, "Sweetened Whipped Cream," from this site, to top it off.
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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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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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Todd's Famous Blueberry Pancakes

Reviewed: Aug. 12, 2011
These pancakes are very good. I used 1 pint of fresh blueberries, sprinkling some into the batter. I had 1 cup of buttermilk so I used that up and 1/2 T of butter for the griddle. The batter has a nice consistency, more on the thicker side. I left it to sit for a few minutes. While they were on the griddle I added a few more blueberries. The pancakes puffed up nice and light. When they were done I had about 6 medium size pancakes (I was making for two people). To finish off my pancakes, I spread on a little more butter, topped it off with the remainder of blueberries, and drizzled a little maple syrup over. Mmmm...these were awesome good. Fluffy and thick, moist, and delicous! (I think it helped using the buttermilk). Using fresh, not frozen, blueberries really took these pancakes over the top. You will notice a huge difference in freshness, taste, and quality. The blueberries were bursting with flavor, oozing with its' sweet purple juices when cutting into the pancakes with a fork. The pancake texture was just right. Other fresh fruit would substitute just as well such as bananas, peaches, apples, mixed berrie, etc. I don't think it's necessary to wait an hour before making the pancakes-they came out just fine. The only reason I can think the recipe calls for you to wait 1 hour is to allow the baking powder to activate in the batter-making a more thick, fluffy pancake. (you will see little bubbles perk up in the batter). I served these pancakes with maple flavored bacon.
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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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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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Absolute Mexican Cornbread

Reviewed: Aug. 11, 2011
After reading all other reviews I decided it would be best to cut back on the amount of butter to 1/2 cup. I also adjusted the sugar to 3/4 cup, added fresh, sweet corn along with the can cream-style corn. Instead of green chile peppers I added some fresh diced red, green, and orange bell peppers for added color. I also threw in a generous handful of mexican blend cheese. It did not take long to prep and mix all of the ingredients together. I poured the batter into the greased 9x13 pan and it was done in one hour. The cornbread looked so pretty with all the colorful array of bell peppers peeking out from the top, sides and underneath the bread(see my picture). The corn niblets, which was also visible, was sweet and added a nice tender crunch factor. The bread was a nice yellow color with golden crispy edges. As soon as I took my first bite, I noticed that it was indeed moist and sweet- full of good flavor. The cornbread was not greasy and oily to the touch. I am so glad that I cut down on the amount of butter otherwise I probably would have ended up with a mouthful of butter. I am sure if you added pepper jack cheese it would have given this a nice boost of flavor and kick. I am so happy this cornbread turned out buttery sweet, moist and delicious. This paired perfectly with the, "Slow Cooker Chicken Taco Soup," also from AR.
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Chinese Chicken Fried Rice II

Reviewed: Jul. 12, 2011
very tasty fried rice. I love the combination of flavors and it tastes even better with the seasonings all incorporated in the fried rice. I made some rice then cooled it down, placed it in the refrigerator to chill. I had a lot of leftover rotisserie chicken from costco so I chopped that up in cubes. In a small bowl I beat 2 eggs with a little water and melted a little butter in a skillet. I placed the egg mixture in the pan and heated it up until the egg set. I flip it over for another minute then set it aside to cool. In the same skillet I added sesame oil, heated it up, added a half onion, chopped and minced up. I let the onions cook down a bit before adding the next ingredients. I had a red bell pepper that I diced up and I added that, then 1 garlic clove, little grated ginger, frozen peas and carrots. When the onions were almost translucent I added in the diced chicken and then rice. I broke up the chilled rice while it was heating up in the pan to combine everything. I then seasoned with black pepper, a little salt, added 1T of soy sauce and about 2T of oyster sauce to taste. I continued to stir to mix everything in well. Lastly I added in the eggs, cut up in strips and then garnished with chopped green onions. The dish was colorful and a meal in itself with the chicken meat and veggies I added to the fried rice. A perfect tasty meal that I served along with "bacon-y bok choy", also from this website!
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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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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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Homemade Flour Tortillas

Reviewed: Jun. 16, 2011
This is a very good recipe for homemade flour tortillas. Growing up my friends and their families would always make authentic mexican food (all from scratch), one of them being fresh homemade flour tortillas. They did everything by feel with no recipe. The only difference is they had lard! However, I did not have any lard so I improvised an used 1/3 cup Crisco butter flavored shortening. It still came out pretty good, tasty, pliable, fresh and homemade. Everything else I followed to a "T". I used only half the recipe since I was only making for two people. Even with half of this recipe, I ended up with almost 15 small tortillas. I was trying to make smaller tortillas for tacos tonight. I rolled into small golf ball sizes, flatten it out with a rolling pin, turned the tortilla slightly to my left (90 degrees?) each time, flatten some more, inch by inch a circular shape will form. I made this as thin as possible. Placed one tortilla in a hot pan for 45 to 60 seconds, or until I see a small bubble form, then I flip it over to the other side for 45 seconds. I take the tortillas out place them in the center of a clean dish towel and fold the corners over to keep them warm until ready to serve. This is the only way I know how to make homemade tortilla, from watching my friends and their moms and grandma's. The rest just takes practice rolling out the shape to a nice circle. Homemade flour tortillas are always better than store bought.
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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 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. 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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Sesame Pasta Chicken Salad

Reviewed: Aug. 30, 2011
Excellent! I toasted the sesame seeds, lightly, then set it aside. I reduced the oil to 1/3 cup (3T) and the sugar to 1 1/2 Tablespoons. I think that 3T sugar would make the dressing too sweet. I also added fresh grated ginger to the dressing. I poured half of the dressing over the cooked spiral pasta to let the it absorb the flavors. I placed the the pasta and other half of salad dressing in the refrigerator until ready to serve. I had some leftover rotisserie chicken so I chopped that up. This salad is versatile and can be adjusted to other vegetables. For color, flavor and texture, I added sugar snap peas (par boiled), cherry tomatoes, halved, and carrots, julienned. I poured the remainder of the dressing over the pasta along with the chicken and vegetables then tossed to coat evenly. I garnished the pasta salad with chopped green onions and cilantro. To me the salad dressing is the star -very light yet flavorful with an "Asian" flair! The dressing is not too sweet or oily. Everything is seasoned perfectly with a subtle sweetness, little "tang" and fresh flavors. I loved the crunch of the sugar snap peas and carrots. The cherry tomatoes are naturally sweet and brightens up the pasta as well. The cilantro adds a lovely flavor. This salad is appealing, delicious and satisfying! It is perfect for a hot and humid day like today in Hawaii! I also served, "Bruce's Honey Sesame Bread, " also from this website.
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