LESLEYPRINCE Recipe Reviews (Pg. 1) - Allrecipes.com (18884293)

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Chocolate Decadence Yule Log

Reviewed: Dec. 11, 2007
I agree with CanniliEater's viewpoint - keep the cream cheese for bagels and cheesecake. There seems to be a real cream cheese rage. It turns up as an ingredient in many recipes. My birthday is at Christmas and my traditional birthday cake was a buche de noel, either store bought or lovingly made by my aunt, an excellent baker and cake decorator. She used a good butter cream icing and embellished the finale presentation with either German marzipan mushrooms from the German deli or with a sprig of ceramic mushrooms saved from year to year. You can tell I'm really nostalgic about buche de noel! Today my birthday cake of choice is an almond cake filled with almonds and marizpan - bought at the Dutch food specialty store. I'm about to try your recipe with a few adjustments. Thanks for the recipe and the memories.
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1 user found this review helpful

Pirates' Pork Chops

Reviewed: Aug. 2, 2007
This is a basic family favourite for me too. I often add thin slivers of green and mostly, red sweet peppers. Fresh pineapple with its accumulated juices makes a tasty, less sweet version. Brown sugar can be used instead of golden syrup - or honey, sweetener of choice and to taste. Good recipe with shrimps instead of chops of chicken pieces. Very versatile recipe with many riffs possible. Thank you!!
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26 users found this review helpful

Yakitori Don

Reviewed: Jun. 13, 2007
This is a truly authentic Japanese recipe - at least it's the same recipe I was taught back in the 70's at Toronto Japanese Canadian Cultural Centre's cooking classes. It is delicious and easy to make. If you're not close to a Japanese grocery, most large Japanese supermarkets will ship or buy online! I love Japanese cuisine and used to order my staples from Union Grocery in Toronto's Chinatown when I lived in the hinterlands. They arrived at the train station with a handwritten bill that I paid with a return cheque!!! No PayPal gang....
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7 users found this review helpful

New England Bean Dip

Reviewed: Jun. 3, 2007
This is an ACE dip recipe. Easy to make with ingredients usually in the pantry/fridge and delish with crackers of any sort. A dip that seems to be surprisingly unknown. I've introduced it at many a potluck, evening get-together. Gotta try it....
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4 users found this review helpful

Cuban Goulash

Reviewed: May 31, 2007
This recipe could be spiced up 'criollo'-style with hot chili peppers to taste if desired or leave it mild and smooth without the hotness. I used plantains because I like them better with meat. I also liked the goulash better served with rice. Thanks for the recipe - as all the reviewers indicate it can tweeked or left alone and you still have a good dinner.
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11 users found this review helpful

Emily's Famous Popcorn

Reviewed: Feb. 23, 2007
This recipe is good without the nutritional yeast. Most people want some butter/marg on popcorn - it's a taste that is hard to replicate. Nothing tastes like fat but fat.
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6 users found this review helpful

Pizza Without the Red Sauce

Reviewed: Feb. 18, 2007
Who says pizza is only pizza with tomato sauce? Make this recipe minus the tomato pesto and it's just as delicious. Thank you for the recipe.
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2 users found this review helpful

Artichoke Chicken

Reviewed: Nov. 7, 2006
Wow! What a lot of reviews. These kind of recipes are always worth trying I find. I used half mayo, fat reduced, and half sour cream with 1 tbsp. flour stirred smoothly into the mixture so it wouldn't curdle and become watery. I rinsed the artichokes well and gently squeezed out more liquid with my hands (clean!). Used fresh garlic, fresh basil, freshly grated Parmesan as directed and sprinkled with smoked paprika for colour. I don't like 'pale' food. Served a side dish of pasta. De-lish! Thank you for this great, easy recipe that is ideal for a family or company dinner.
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0 users found this review helpful

Curried Hummus

Reviewed: Oct. 30, 2006
Nevr met a humuus I didn't like. This is good. Try adding a soft baked sweet potato, mashed to your hummus recipe, too. Tasty and wonderful colour as is this Curried Hummus recipe. Thank you!!
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3 users found this review helpful

Poor Man's Caviar

Reviewed: Oct. 23, 2006
I haven't made this yet but know it would taste wonderful, especially with homemade corn tostadas (just deep fried corn tortillas quickly in hot vegetable oil). Thanks for the yummy sounding recipe!
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1 user found this review helpful

Egg Noodles

Reviewed: Oct. 16, 2006
Wow these noodles are exactly like my Hungarian friends, galuska I believe they are called (jusyt checked my Gundel's cookbook or German spaetzle - but the best. Great smothered in gravy from a yummy goulash. Hey, I'm going make some of these for dinner.
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3 users found this review helpful

Green Beans with Hazelnuts and Lemon

Reviewed: Oct. 9, 2006
Yum-O in the words of R. Rae - great girl, great ideas, great loud voice! Back to the recipe - just a note if you haven't thought of it before, any nut goes well with green beans - almonds, sesame, any nut of your choice.
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2 users found this review helpful

Broccoli With Lemon Almond Butter

Reviewed: Oct. 3, 2006
This tasty recipe would be good with frozen peas or my family variation, frozen peas mixed with previously sauteed mushrooms and lightly toasted almonds. Broccoli with Lemon Almond Butter would be an ideal easy side dish with a holiday turkey. Thanks for this new recipe!
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1 user found this review helpful

Creole Shrimp

Reviewed: Sep. 25, 2006
This is an real creole recipe, very similar to the one I've used with success for years. The bacon fat cooked into the flour makes a 'roux', olive oil doesn't make a roux. I have a jar of browned flour (la farine brulee) that I use with fat for making roux. I know, I'm being picky - it would be just dandy make with olive oil. I would hot it up for my family but everyone's taste buds are different and you can add, not subtract. A bottle of hot sauce or dried hot peppers can always be on the table for those would wish it spicier. Thanks for sharing this fine recipe.
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6 users found this review helpful

Classic Cuban Midnight (Medianoche) Sandwich

Reviewed: Jul. 21, 2006
This sandwich sounds like the real Medianoche to me. I have a Cuban-American cookbook from Miami, "Memories of A Cuban Kitchen" that includes the same recipe. Egg buns are a good bread to use - sweet and big enough in the dinner size. Most international bakeries/delis have egg buns. Thanks for thiss classic, yummy recipe!
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30 users found this review helpful

Haricots Verts Lyonnaise

Reviewed: Jul. 16, 2006
Five star recipe that allows the taste of fresh green beans to shine. Prepare green beans ahead as suggested by another cook for ease of preparation if you wish. If you have fresh thyme add to taste for an even more delicious flavour.
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7 users found this review helpful

Teena's Spicy Pesto Chicken and Pasta

Reviewed: Jun. 27, 2006
Yum. This recipe is just in time for my super-homemade-garden-grown pesto sauce. I added vegetables as did other reviewers and used sambal olek chili sauce for kick - another cook did as well. Great recipe, a real taste of summer!
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0 users found this review helpful

Grandma's Sloppy Joes

Reviewed: Jun. 27, 2006
Thanks for this easy recipe and all the helpful reviews. Cloves are a 'love' or 'hate' spice usually. Taste and adjust as most reviewers have. I used tomato sauce and sweetener instead of ketchup because of sugar content and omitted brown sugar.
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1 user found this review helpful

Pot Stickers Traditional

Reviewed: Jan. 20, 2006
My favourite recipe for potstickers is very similar to this one. I add finely chopped raw shrimp, peeled and deveined to raw chicken or pork and othr ingredients and chill mixture as per the recipe. For those who like a hotter sauce for dipping try combining 2 T. each soya sauce, lemon juice and water, 1 T. hoisin sauce, 2 t. sesame oil, 1 t. grated fresh ginger root, 1/2 t. hot Asian chili paste and 2 T. each finely chopped green onions and fresh cilantro. Vary heat by decreasing or increasing the hot chili paste.
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5 users found this review helpful

Hearty Tuna Casserole

Reviewed: Jan. 12, 2006
As the reviews indicate everyone has their own 'take' on what a tuna casserole should be like. I belong to the "no mayo in casseroles" camp but have made casseroles very similar to Ann's variation. I do like the added veggies and agree with other reviewers who opted for low-fat ingredients where suitable. I love tuna casseroles - my mother and grandmother didn't make them but I'm a gran'mere who does!
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1 user found this review helpful

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