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

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Bubble 'n' Squeak

Reviewed: Dec. 26, 2005
I enjoyed reading all the reviews. In my experience, Bubble and Squeak is a tried and true British recipe that utilizes any elements of a leftover roast dinner - what my English granny called 'fry up'. A fry up consisted of leftover meat from the Sunday roast, combined with leftover mashed potatoes or sliced boiled ones and any leftover veg. A generous pat of butter was melted in a black cast iron frying pan and all was heated through. Bubble and Squeak always has potatoes and cabbage added to the remnants of Sunday's roast. Lashings of Worcestershire sauce were added for flavour along with salt and pepper. Some fry ups were successful depending on the combination of ingredients available but, for me, Bubble and Squeak always seemed tasty.
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38 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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27 users 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

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

Blissful Rosemary Chicken

Reviewed: Oct. 21, 2005
What a great recipe. Flavours are wonderful and the sprig of rosemary is an addition that has real flair. Thanks for the tips on preventing the rosemary from blackening. I'm going to research any other recipes you have contributed, Single Dad chef. Kudos!
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9 users found this review helpful

Brussels Sprouts and Chestnuts

Reviewed: Dec. 21, 2005
Sprouts and chestnuts are naturals together. Adding orange is a touch of genius. Delish recipe!
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8 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

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

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

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

French Tourtiere

Reviewed: Dec. 20, 2004
Good recipe. I agree with the use of pork only and the spicing in this version. Every French Canadian, myself included knows the BEST recipe for tourtiere and it's their's! Part of my family Christmas is a friendly discussion around the dining table as to whose tourtiere is the most 'authentic'. For me, tourtiere and home-made chili sauce IS Christmas. I've never met a tourtiere I wouldn't sample!
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6 users found this review helpful

Vegetable Whip

Reviewed: Oct. 18, 2005
This recipe of combined root veggies is French Canadian, Nova Scotian and probably a simple dish prepared by all frugal folks with only root vegetables in their cold cellar during the winter. Your version is great, Jill and you're right, everyone can find their own favourite combo. Thank you for submitting your recipe.
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5 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

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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4 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

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

Easy Caramelized Onion Pork Chops

Reviewed: Nov. 16, 2005
As most reviewers noted, this is a good basic recipe. The technique DOES need tweeking. Add more onions, less liquid and finish evaporation of liquid with lid off. I used garlic and added apple slices at the end of cooking process. They should soften, but not disintegrate. Use a firm apple,e.g., Granny Smith. If you want, you can add crumbled sage leaves to taste with appple slices. (Go light on sage, it's a strong herb.)
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3 users found this review helpful

Mom's Stovetop Pork Ribs

Reviewed: Nov. 6, 2005
My mother made a bland version of these ribs to please my Scottish father's tastebuds. The soya sauce was omitted and more vegetables added to the simmering water,e.g., onion, carrot, parsnip. Ribs were simmered in this liquid till tender but not falling off the bone and then were passed under the broiler briefly. A bit of worchestershire sauce was sometimes lightly brushed across the ribs before broiling. Great basic recipe for making all kinds of tasty variations. Tx.
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3 users found this review helpful

Broiled Sweet and Tangy Tilapia

Reviewed: Mar. 10, 2005
I'm going to make this fish recipe using all the suggestions offered by other members. Foremost, I'll use another fish. I find tilipia a very blah, mild fish - my taste, I know.
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3 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

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