Night Owl Recipe Reviews (Pg. 1) - Allrecipes.com (10813830)

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Absolutely Delicious Stuffed Calamari

Reviewed: Jan. 25, 2009
As you can see in my picture, they aren't very pretty. So I gotta meet half way with my review. The idea is there. The flavors can be manipulated. But when it comes down to it, they were a pain to stuff and didn't look that visually appealing in the end. I tried to work around the texture by just frying the assembled "tubes" and doing the sauce on the side. It still looked like a plate full of blown up balloons I was serving. My best advice is to do what I did in frying em up, only bread em or toss through some flour/crumbs first to take away that texture and unnappealing appearance. . .
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12 users found this review helpful

Creamy Onion Garlic Bread

Reviewed: Jul. 27, 2008
Pretty darn tasty. . . I think real garlic always supercedes using just powder when the occasion arises. Other than that keep to the recipe. Watch out for that always tricky broiler though. The thick creaminess of the topping is more susceptible to burn than most things. Literally a window of just a few seconds between done and burning. But just slice it up once its done and toss the pieces in a bread basket like you would with any other loaf and I guarantee it will be a party favorite. . .
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17 users found this review helpful
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Warm Crab Dip I

Reviewed: Jul. 16, 2008
I've had better (see: Warm Crab Parmasean Dip). . . And for some reason I can't really enjoy a dip/spread of seafood proportions without including such preferrences as Worcestershire, lemon, tobasco, extra garlic, and some pepper. . . Just a few things that no seafood dish should be without in my eyes. . .
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10 users found this review helpful
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Burgundy Mushrooms

Reviewed: Jul. 16, 2008
Nice side dish. But make sure your eating party likes whole mushrooms and/or red wine. . .
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10 users found this review helpful
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Unbelievably Awesome Barbeque Chicken Pizza

Reviewed: Jul. 14, 2008
Great pizza!!! I am a big chicken pizza type of guy, and this one didn't disappoint. Also, for a change, no alterations were really needed (that impresses me alone). Will definitely make this one again. . . COOK REFERENCE: You like this one, try the Chicken Marsala Pizza (Inventive and to die for)
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25 users found this review helpful
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Seafood Chowder

Reviewed: Jul. 14, 2008
Great chowder. . . Cook the veggies in oil first and in a seperate small pot, combine the milk and cheese and pour it over the veggies when both are done. HOLD OFF ON THE CORN till you put the seafood in!!! Corn is already cooked and has the tendency to settle super fast and SCORCH. Trust me, its better safe than sorry to just do this and save your chowder. . . And just to save you some time as far as shopping for all the seafood. Look at around at all your local stores in the butcher department. Some have a premade seafood combo and some nice gents even make one up for you. Its a lil less costly and beats having to get 5-6 different packages of seafood at a time. . .
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9 users found this review helpful

Aioli

Reviewed: Jul. 14, 2008
Too eggy for me. I have made home made mayo before and know how to pour and beat the oil in just right, but something was just wrong with the portions here. . . And I agree with most in here that more garlic and a bit more lemon in needed. . . Personally you can never put a max on garlic and lemon when it comes to seafood. . .
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3 users found this review helpful

Creamy Tomato Soup

Reviewed: Jul. 14, 2008
Its not really a completely stock recipe, but its good. The spices are right and the cream cheese is a perfect add in. People love to throw shredded cheese on top of their tomato soup already, this recipe just throws it in before hand to save you the trouble : ). . . I like a big glop of sour cream before serving this recipe though. Gives it an even better tangy sweetness that I am looking for. . .
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2 users found this review helpful
Photo by Night Owl

Lobster Bisque

Reviewed: Jul. 14, 2008
Such a wonderful bisque to make. Mind you it is impossible to follow the recipe. You find yourself throwing in extra broth here, some more spices there, thickening it up some more with flour/cornstarch. Everybody just has a preferrence and that's okay. I think this recipe is easy to toy with. My recommendations are as follows. . . -use whipping cream as opposed to milk (keep it on low and constantly stir as to not let it scorch or settle) -use more worcestershire and just an eencie bit more cayenne or tobasco. -depending on what kind of bisque you like either chop up the lobster finely and have your bisque chunky, or cool it down once its all put together and blend it to really combine the ingredients. . . -Lastly, I don't know about all of you but if you have a fresh lobster to use, barbecue that bad boy with some gnarly add ons (lemon, garlic, worcestershire, pepper, etc) just to get your meat prefunked before it goes in the pot. . .
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Buttermilk-Battered Calamari

Reviewed: Jul. 14, 2008
Not a fan. . . The buttermilk cooks and burns too quickly in the oil and I am scared the squid didn't cook all the way through. On top of that, I like a larger compilation of ingredients to season my oil fried recipes (cayenne, worcestershire, lemon juice, tobasco, preferred seasoning salts, etc) and I don't usually care for certain recipes that don't use such things and in turn come out underseasoned. . . I don't even think the aioli or dressing could have made up for it. . .
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14 users found this review helpful
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Calamari Steaks Parmigiano

Reviewed: Jul. 14, 2008
I'm a big calamari guy, and this was pretty good. First off, DO NOT mix the steaks in with the sauce!!! I know I am not alone in this but I hate the breading I worked so hard to get perfect going soggy. Lay down your preferred pasta, top with the sauce, then lay the squid on top. . . I'd watch for the steaks curling up on you when they cook, because it makes it harder not burn some parts and cook others when they refuse to lay flat. Next time I think I will cut my steaks in 1" strips (They're not as small as calamari but not as big as steaks) As Goldy Locks would say "just right". . . I stuck to the recipe pretty good, but some additions I would reccomend are adding a few dashes of lemon juice to your basting milk and some cayenne to your breading (tang + zip = perfect for seafood). And then depending on what sauce you choose, I always like to sautee up some garlic and onion with a few spices before adding the sauce and letting it simmer. . . Try this recipe out. . . It's different, but its nice. . .
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56 users found this review helpful
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Chili-Lime Chicken Kabobs

Reviewed: Jul. 3, 2008
Saw this on the main page and didn't agree. Did this once before, have the picture to prove it, and I didn't care for it. I did the Chicken and Bacon Shish Kabobs the same night and those supersede this flavor clashing recipe. . . I am known for improvising recipes somewhat, but for this, I copied it down to a "T". And still it just wasn't a favorite at all. . .
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8 users found this review helpful

Easy Tomato Crab Soup

Reviewed: Apr. 29, 2008
I'm a big crab lover, and this was still not my thing. I think what really threw me off was the chunky tomatoes. Crab meat in a soup is supposed to me smooth, so everything else should be like it. I might try this again, because the flavors were there. But next time I will do a mock "bisque". Maybe use more tomato sauce or soup. Or if I use the diced tomatos, I will put the finished components in a blender and really melt it all down and together. . .
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23 users found this review helpful
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Clock-Watcher Chicken

Reviewed: Apr. 29, 2008
Just too watered down for my taste. My wife's brother seems to like it, but he likes snack cakes and cooked spam as well lol. I tried thickening it up and using different spices for flavor, but nothing seems to really work. I vamp up a lot of recipes, but this one is just too stubborn to tweak. . .
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4 users found this review helpful
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Restaurant-Style Tequila Lime Chicken

Reviewed: Mar. 5, 2008
TAKE AT EASY WITH THE LIQUID SMOKE! I rarely use over a few drops with most my recipes that require it and it is always more than sufficient. I didn't buy into the 1 tsp bit of that this recipe calls for and even my reduced amount I gave the marinade was still too much. So that is the only key advice I can give. Oh and of course listen to the others who say just mix ranch dressing with your favorite salsa rather than complicating things with excess of ingredients in this recipe. This recipe has the potential with just a few corrections that are needed. . .
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11 users found this review helpful
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Garlic Chicken Kabobs

Reviewed: Mar. 5, 2008
Felt like I got a mouth full of Mexico with how overwhelming the cilantro was. I tood some other advice and used a fresh batch of it, and even went light on the spice and heavy on the garlic. Still didn't help too much. I will be doing this again just with maybe a dried brand of cilantro. Because this dish reminded me of a 35 proof dessert drink. Its pretty tasty with the first few doses, but if you easily over do it you are gonna get sick. . .
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Oven-Baked Country Fries

Reviewed: Mar. 5, 2008
Be careful, these babies are addicting. The great thing about creating a seasoning for fries is it allows you to be creative. If you know your spices well enough you can create a rendition to a baked fry that fits your prefference. I did it with this recipe with some crumbs, italian seasoning, a dash of pap, some cayenne (for a spicy ping), and OF COURSE some extra garlic. . . Oh ya they are good if you know how to make em right. . .
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11 users found this review helpful
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Tomato Soup I

Reviewed: Feb. 8, 2008
Normally, tomato soup is not my thing. But with it being requested by my fiance one near Halloween night, I sought out this recipe. . . It was the best variation to tomato soup I have ever had. It had a creamy factor that can not be explained without experience. I added a festive "eye ball" look to it I got out of a Martha Stewart magazine which basically consisted of Mozerella Balls with olive slices (As seen in my picture). This recipe is an entitee of itself and even if you don't like tomato soup, at least give it a try. . .
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5 users found this review helpful
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Scallops Mascarpone

Reviewed: Oct. 3, 2007
Fantastic dish. . . The sauce is rich and has a perfectly sweet and subtle taste that compliments this seafood pasta dish. I added diced onion to the vegetables and upped the amount of asparagus and mushrooms, which is recommended. And if possible, add some shredded salmon on top of the pasta before placing the scallops and sauce on top as is seen in my photo for this recipe. It was a delicious idea that worked magnificently. . .
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38 users found this review helpful
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Grilled Chuck Steak

Reviewed: Jul. 29, 2007
The marinade is basically an uncooked variation to bbq sauce. So I decided to cook the marinade in a small sauce pan. I used brown sugar as opposed to the white, went halvesies with apple cider and red wine vinegar to make the full cup, and dashed in a tad of liquid smoke. I also thought a lil more ketchup was necessary because the vinegar could be considered a lil overwhelmin as is. If you don't wanna add anything that is fine too, but I thought it would at least be best to simmer the ingredients together first. I also sliced some portabella shrooms in the bag as well and bbqd em for a very complimenting side. It's always good to find new steak marinades here and there, and this one does not disappoint.
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21 users found this review helpful

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