Vincent J. Marotta III Recipe Reviews (Pg. 1) - Allrecipes.com (16769569)

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Vincent J. Marotta III

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Tasty Lentil Tacos

Reviewed: Feb. 6, 2013
This was a very good Taco Dish. I was skeptical since it lacked meat; however it's filled with flavor and quite filling. I made a few changes to the original recipe: -I used Corn Oil since I had no canola oil. The corn oil didn't seem to conflict with the meal's harmony. -I tried some with chopped tomatoes, but it took away from the overall flavor. I'll omit chopped tomatoes in the future, or at least cook/grill the tomatoes prior. -I added cilantro. This addition made it perfect! Many Mexican-style meals call for cilantro anyway, and I intend to use it whenever I cook this meal again. One taco filled me up, and there were lots of leftovers for breakfast/lunch meals I can bring to work. When I have a cute eccentric vegetarian girl over, I'll be sure to make her this and disable her with a filled satisfied belly…that way she wouldn’t be able to escape my advancements. >:-) Overall it was a very good, low-maintenance, filling and abundant meal worth the preparation. Will recommend to friends, and especially cute eccentric vegetarian girls.
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Photo by Vincent J. Marotta III

Vegan Broccoli Soup

Reviewed: Mar. 13, 2013
The soup was very delicious, especially considering the limited ingredients used. Overall, however, the soup tastes bland and non-stimulating. The cashews are really prevalent throughout the soup, and tends to overpower the broccoli flavor a little bit. The only thing this soup needs is another spice...Dill maybe? I honestly don't know, I'll have to experiment. Eat the soup quickly, because when it becomes cold the broccoli flavor REALLY comes out. The default proportions makes four medium-size bowls-worth, which is good for eating the soup as a side dish. As a whole meal, three bowls is what you'll get out of it...so prepare appropriately. With some other mystery spice added to future cooking, I am absolutely sure others will enjoy this meal. As an avid steamed-broccoli hater...this soup has given me hope in this disgusting little vegetable. Well done, will cook again in the future for eccentric cute little Vegan girls who assuming me a lowly ignorant meat eater wouldn't know how to cook decent vegetarian/vegan food. :)
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Photo by Vincent J. Marotta III

Country Apple Dumplings

Reviewed: Feb. 6, 2013
Never in my wildest dreams could I have guess that Mountain Dew would help create one of the most amazing apple desserts I've ever tasted. I cooked this recipe twice; the first exactly as instructed, and the second with altered amounts of ingredients. Here are my results: 1. There was a huge abundance of butter and sugar in the first. So much in fact, that it made the crust on the dumplings a bit soggy. When refrigerated they become more dough-like and are superior in taste! The butter overload wasn't very pleasant, but some people might like that. The dumplings with less dough surrounding the apple resulted in soft apples like something out of an apple pie, which was amazing. Use less dough per apple! 2. The second preparation I used half the sugar and half the butter. The dumplings visually appeared better, but didn't taste better! I'm guessing somewhere in between is the sweet spot. But all that sugar! The apples were harder, especially the ones with more dough. In my opinion these were inferior to the first. Everyone who had tried them said in both cases these dumplings were amazing. I seduced this cute girl with these. Really Allrecipes is helping me bag more girls than ever before! I would suggest this meal to everyone willing to stomach the sugar and butter overload. I intend to make them again in the future...soon.
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Spiced Pork Chops II

Reviewed: Jan. 10, 2013
The two reasons I gave this recipe 4 out of 5 stars is because of the following: 1. It takes quite a bit of work to prepare. 2. The flavor is somewhere between boring and delicious. ( so, I guess, just tasty enough to justify cooking it ) To clarify, the recipe tastes great and I intend to cook it again, I just feel the work put in isn't worth the payoff. I will say the recipe when followed to a T will produce the perfectly moist and complete pork chops, which I enthusiastically applaud. The recipe does NOT make super spicy pork chops, which is a good thing! My grandmother has issues with spicy foods, and she enjoyed them fully! Personally I've always had a problem with pork chops simply because of how over-done and dry people tend to cook them! These porch chops were moist and evenly cooked. It uses a decent amount of Sherry wine, and this wine can be expensive. What you do use is put to good use, however. I suggest making this meal for a small family of people you know, and not necessarially for a visiting date, or a holiday event. I will use this recipe again in the future, and desperately find something else to zest the meal up...maybe limes. This recipe has amazing potential and is on a razor-thin line of being amazing. Thank you for this treat of a meal.
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Amazing Southwest Cilantro Lime Mango Grilled Chicken Sandwiches

Reviewed: Jan. 11, 2013
This is the best chicken creation I've ever tasted. Two sandwiches filled me up. My only complaint is some of the instructions are presumptuous, in specific and assumes too much. Here are some fixes I would suggest: When you grill the chicken, set the heat to high/medium level. In the instructions, no level of heat was provided. I also suggest placing a metal flat pan on one half of the grill to cook the onions and red peppers. Finally add a little more olive oil and very little water to the marinade so it may adequately saturate the chicken (otherwise it's too thick and leafy to do so). I omitted the jalapeƱo peppers because I served this meal to my grandmother (she loved it by the way). Altered this way, the chicken has virtually no spiciness to it (which is good for my Grandmother), and the cilantro and lime really comes through. I suggest cutting the mango and putting it on the side (instead of cooking them with the sandwich creations), so people can eat it with their bites to adequately harmonize the flavors. Finally the preparation and execution of all the steps is way too much. Preparing this meal for the first time, it took me two hours. The payoff is arguably worth it, but I wouldn't suggest making this unless it's for a special occasion, or you have a cute date over. It is a delicious meal that won over the many skeptics of my prude little family. Thank you for allowing us the privilege of tasting this amazing meal.
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Spicy Roasted Edamame

Reviewed: Nov. 13, 2011
Ok so I was real hungry and I ate one of these without cooking or seasoning and may I say YUCK how can vegetarians do it!? Determined not to waste the money I compulsively spent on these I looked up this recipe and tried it. First I accidently used curry powder rather than chili powder. I added garlic powder like everyone said. I left it in for 20 minutes rather than 15. The results were good warm chewy beans that were a little too loaded with salts. I will have to use less next time. I wanted the beans to be crunchy like a nut but this is ok too. My opinion is the addition of salts and seasonings nullify the health aspect of these beans, but if you're cooking for flavor rather than health then this recipe is worth a try. Eat quickly, they get cold quickly!
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Photo by Vincent J. Marotta III

Chicken Tikka Masala

Reviewed: Nov. 8, 2013
Simply the best chicken...ANYTHING I've ever tried. It literally left me speechless. The only flaw, and I mean the ONLY flaw, is its portion! What you see in my attached picture is ALL of the food created! It seems any Indian food I make tastes amazing, yet comes in Weight-Watchers portion sizes...which is an insult to my empty belly. Also the cost is a bit pricey: Three chicken breast alone cost me about $9.00, and never mind the cost of the Heavy Cream. This means anyone eating on a budget should probably find something a bit cheaper and less time-consuming. However for you lucky few who is willing to put the time and effort into making this meal, you're in for some of the best chicken Indian food imaginable. The sauce was so good, I dipped bread in it just so I could consume it all! The only changes I made to this recipe was I used 2 tsp of salt in step 1, and completely omitted all salt from step 4 (I added a pinch or two while serving until it met my desired taste). Because I was cooking for my grandmother who is spice-sensitive, I cut the amount of cumin and cayenne pepper by half a tablespoon. I also didn't put any jalapeno pepper in it at all. Regardless of these changes, it was still incredible. I will make this for friends and my current girlfriend when we get into an argument, but otherwise I might try a more time-efficient, budget-friendly option. I can assure you, however, that whatever it'll be...it won't taste nearly as good as this meal did!
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Gobble Up Granola Snacks

Reviewed: Jun. 27, 2013
Very delicious. I had a hard time keeping it together, so I just ate it apart all the same! I added some sea salt to help mimic a granola bar I've had in the past, and it really brought the treat together. The idea to add honey and cinnamon as well is a must. At the store these ingrediants are cheat (except the honey), so I'll be making lots for family and friends in the future. Thank you for this recipe.
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Irish Steaks

Reviewed: Mar. 18, 2013
I wasn't too impressed with these steaks. The Irish whiskey gave it a flavor that was reminiscent of cooked mushrooms (which was nice). The flavor might be improved more if it were allowed to maranade in something. The consensus of the household was it was better than regular skillet-cooked steaks, but that's not saying very much. My mother loved the recipe, so I'll be sure to cook a few more steaks for her, and something else for myself.
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Photo by Vincent J. Marotta III

Blueberry Buckle

Reviewed: Mar. 8, 2013
I got really sick of people rating this based on their original creations. No vanilla extract, no extra milk, no extra stuff. I made this based only on the original instructions: The original recipe makes a crispy bread-like product. Unless you get a good spoonfull of blueberries, the blueberry flavor doesn't come through. The cake is dry and not very sweet. I might try to cook this in a new way, taking the suggestions given, but on it's own it's not very good.
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'Chinese Buffet' Green Beans

Reviewed: Jan. 10, 2013
They taste like a lighter version of a Chinese resturant's green beans. They were very good, although the flavor didn't stand out too much. Something was missing, maybe ginger or something more profound. It was not spicy at all, which was a good thing. The meal should add the flavor, these should harmonize well with it. They were definitely classic Chinese cuisine, and stands out even among other delicious food. Be careful what you eat these with. To note how good they were, I found myself continuing to eat them even when I was full. I used pre-frozen cheap store green beans and the ingredients really made them taste great. That's quite a feat! Using a proper Wok and spreading them around allows for it all to cook evenly. It was very quick to prepare and cook, but I used a lot of the necessary Sesamie Oil and Oyster Sauce to make the meal, which are both becoming expensive. In the future I fully intend to cook these beans again, provided I can find something great to use them in.
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Photo by Vincent J. Marotta III

Mulligatawny Soup I

Reviewed: Mar. 2, 2013
The only thing I would change about this recipe is the PORTION amount! In the picture above is the results of me following this recipe to a T! Only two bowls full?!!! Hardly 6 servings worth. In future preparations I'll TRIPLE the recipe to cook for a family, or for delicious leftovers for myself. Other than that, this soup is incredible. One of the best non-Italian soups i've ever tasted! It rivals some professionally-made soups I've experienced while in New York and Chicago. I would eat this exactly as it is, however if you're not a fan of borderline-spicyness...I'd suggest using slightly less curry powder, and less Thyme. It's not that these ingrediants make it "super spicy", but rather near the bottom of the bowl their respective tastes become profound and a bit overbearing. During the majority of the eating, however, this soup is phenominal! The amount of salt and pepper I added for both these bowls combined was about a half a teaspoon each spice, and it seemed appropriate. I gave the other bowl to a girl who likes spicy food. Although she said it wasn't spicy enough, she admitted to it being delicious. Another innocent cute little girl captured under my bed sheets...thanks to All Recipes and fine food like this. I am forever a fan of this soup and will make it for years to come! Eternally you have my thanks.
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Catherine's Spicy Chicken Soup

Reviewed: Feb. 24, 2013
It was bland. The chicken didn't absorb the flavors of the rest of the soup. In all fairness when the entire contents of the soup is consumed in one spoon-filled bite, the taste is tolerable (especially considering what little went in to it). Otherwise, there was nothing special about this soup to justify purchasing the ingrediants. Well that's not entirely correct. If you're low on funds and want to make a food which fills quickly and produces lots of re-heatable meals, I'd suggest whipping this up for yourself to fight back starvation. If you want to savour a delicious, interesting, well-harmonized soup that's meant to be enjoyed...I'd suggest you seek elsewhere. So I guess this soup does have its purposes and worth. I can't imagine what would make this soup taste better. Cilantro? Lime zest? I just don't know. Regardless, it is edible and overall cheap to make, and produces a good amount of leftovers. Do with it as you please, for I'm probably not going to try it again.
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