NMChef1 Recipe Reviews (Pg. 1) - Allrecipes.com (18077969)

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Pasta with Vegetables

Reviewed: Jul. 25, 2014
This wasn't anything extra special, but I liked it. I made it pretty much as written, except that the broccoli was only slightly blanched as I already had everything else going by the time I noticed that ingredient. This made a good amount, enough for several meals, and I always like rotini. It was only slightly odd in that this reminded me of somewhat similar cold pasta salads, except that this was served hot. Filling and fairly healthy, and it was worth trying.
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Marinated Flank Steak

Reviewed: Jul. 15, 2014
This was pretty nice. I used canola oil, and since I had a very large flank steak, I cut off 3 steaks that added up to just under the listed 1 1/2 pounds. Besides that, I did everything exactly as written. I used a countertop grill, and grilling seems to take longer on it - at least 15, maybe 20 minutes until the steaks were done enough for me. I haven't marinated very many meats, and I've only had flank steak a couple of times, but this worked well. I'd tended to be disappointed with weakly-marinated dishes, but this had a fairly strong flavor. I can't say that I could discern all the components, but I liked it overall. Even just marinated for 6 hours, the first steak was nice; I left the other two steaks marinating for the next two nights, and they were just a little bit better. Not an awesome recipe, but worth recommending.
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Nanny's Spaghetti Sauce

Reviewed: Jul. 15, 2014
I wouldn't say this is the best sauce ever, but I did like it. It's fairly easy to make, and I made it exactly as written. It lasted me for several days, served on top of whole-wheat spaghetti. Not particularly worth recommending, but good enough.
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Awesome Summer Watermelon Salad

Reviewed: Jul. 5, 2014
I made this for a Fourth of July get-together, and it was a hit. Everybody who tried it said they loved it. Personally, I'd give this a 4-out-of-5-stars rating, since it was pretty nice, but not fantastic - but everyone else expressed five-star opinions. I think this was the first time I'd ever bought a watermelon - the produce guy at my grocery store picked out a seedless one for me. I tried to make this exactly as written, except that I wasn't sure how to measure "3 cups" of watermelon. I figured by weight, and even then, 24 ounces of watermelon didn't seem like much, so I think I wound up using 36 ounces or so (2 1/4 pounds). Everything else, I did by the book, and it all came together nicely. Worth recommending!
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Southern Fried Apples

Reviewed: Jul. 1, 2014
This was great stuff. I made it exactly as written. Since I'd never made anything like it before, though, I didn't know quite what to do with it, but I read the "breakfast" suggestion and ate it served on top of frozen waffles that I had popped into the toaster - the combination worked very well. This lasted me for 4 breakfasts, and the reheated leftovers were almost as good as fresh. When I ate this, it took me a while to remember where I'd eaten something like this before, then it struck me - this is the same kind of "cinnamon apples" that is one of the side-dish choices I've gotten at restaurants like barbecue joints. Easy and tasty, and worth recommending.
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Stuffed Pork Chops III

Reviewed: Jun. 22, 2014
This was pretty tasty, and I think it was the first time I'd ever made a "stuffed" dish (no mushrooms or bell peppers yet). I made it exactly as written. I thought my chops were fairly large, and I stuffed them well, but I still wound up with maybe 1/4 of the stuffing left over. I was a little surprised at how good such a simple stuffing tasted, but maybe I just love stuffing. Oh, a large skillet is needed to accommodate this recipe.
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Barbeque Tempeh Sandwiches

Reviewed: Jun. 16, 2014
I'm an omnivore, and like vegetarian-style dishes well enough, but I'd never had tempeh until I ran across this recipe. I made it exactly as written, and thought it was OK - not weird or icky, but not particularly yummy either. I did note that I thought the "4 Kaiser rolls" wasn't enough. I'd actually bought 6 of them, and still had some of this recipe left over. I guess I just don't like overfilling my sandwiches and making a mess. This is probably a nice sloppy-joes-like recipe for vegetarians, but I probably won't make this again, though I'm open to another recipe using tempeh sometime.
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Herbed Sweet 'n' Sour Chicken

Reviewed: Jun. 8, 2014
This was a great recipe. I made it almost exactly as written. I was using up a jar of ground allspice, so I put in a little more, maybe 5/8 of a teaspoon. And though my grocery store usually puts 4 chicken breast halves in a package, I found out when I got home that there were only 3, but they were very large, and totaled 3.66#. Because they were so thick, I needed to cook them for about an hour (perhaps the high elevation where I live was a factor, too). And I found the 2/3-cup of rice to be far too little - I would think at least 3 times that much would be right. But those are just a matter of proportion. The overall flavor and appearance of the chicken was wonderful (the thyme was prominent). In general, I would highly recommend this recipe.
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Mum's Swedish Meatballs

Reviewed: Jun. 8, 2014
These were very tasty. I made the recipe pretty much as written. The onion was a medium white one, and the bread was whole-grain white bread. As I see another reviewer mentioned, the meatballs were pretty soft and didn't hold their shape very well. Therefore, during the turning and simmering in broth, they slightly fell apart during cooking. Also I really should have had a very large skillet, or cooked the meatballs in two batches. Nevertheless, the flavor was wonderful, and I enjoyed the meatballs a lot.
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Mississippi Mud Cake III

Reviewed: May 12, 2014
This was a very nice cake. I'd vaguely heard of this kind before. I rarely make coffee, and when making it for this cake, I briefly wondered if the "cups" used were the 5-ounce "cups" used by my coffee maker, or the standard 8-ounce liquid measure cups - I used the latter. This was also the first time I'd ever used a tube pan. (I actually bought a 10-inch one for this recipe, but it turned out a little too big, and I think a 9-inch tube pan would suffice.) A toothpick tested clean at 1:20, so I stopped baking at that point. While still warm, the cake was still fairly soft, moist and fudgy. I actually preferred the cake as leftovers, straight from the fridge, or almost room-temperature again, when the cake was firm and richly dense. I can't say that I noticed the rum, but the coffee and chocolate combination was quite tasty. I don't know how this recipe compares with similar ones, but it's worth recommending, in my book.
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Quick and Easy Brownies

Reviewed: May 1, 2014
I've made a lot of brownie recipes, and these were among the best. They're sort of in the middle of the cakey-to-fudgy spectrum. I ate the whole batch by myself, over about a week. For some reason they tasted better and better - maybe refrigeration helped the texture? My only regret was that I didn't grease the pan enough - the brownies stuck to it quite a bit.
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Citrus Dressing

Reviewed: May 1, 2014
This was a nice, different dressing. I made it after a salad recipe on this site recommended a citrus dressing, which I'd never really heard of. I don't really like creamy salad dressings, except for Caesar dressing, but this is nice. When I read the recipe, I didn't notice how many servings it made - 32 is a lot! I've had salads for 3 days now, and still have a lot of dressing left. I wonder how the raw eggs will fare while this dressing is in my fridge - I hope I don't find out the hard way. For now, it's a fairly tasty dressing that I've had on two different kinds of salad now.
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Steak and Spinach Salad

Reviewed: May 1, 2014
I like a lot of salads, but this one was different, and quite tasty. I made it exactly as written - I had a little more steak, 1.14# of top round, but it was probably less than a pound after cooking (a decent amount of melted fat was left in the skillet). As suggested, I used a citrus dressing, in fact made with another recipe from this website. My only quibble is that I think this is at least 4 servings, not the listed 2. I had two platefuls for dinner, and I had the rest for lunch and dinner the next day. It was nice when the steak was hot, but also good the next day when everything was refrigerated. It was that good, and probably worth making again sometime. Thanks for a nice entree salad.
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Honey Ginger Shrimp

Reviewed: Apr. 22, 2014
This was a very tasty and quick dish. I actually made it 4 times, since I had some ground ginger to use up. I made it exactly as written, and served it over rice twice, and over penne twice. As nice as it is, it deserves a clearer name - the red pepper flakes are a very dominant flavor (though I like "hot" a lot), and the honey and ginger, though nice, are minor notes.
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Easy Garlic Ginger Chicken

Reviewed: Apr. 2, 2014
I liked this a lot. I made it exactly as written, marinating the chicken for a full 20 minutes. I actually grilled these over 4 separate nights, so I then separated the marinade from the breasts, and used the marinade for basting. I've had a number of weak marinade recipes, and sometimes it seems like hours of marinating don't work, but for this recipe, the flavors were quite zippy. "Lime" should definitely be in the title - even with so much ground ginger, I found lime to be the prevailing flavor. The chicken grilled up nicely. Great recipe!
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Pear Pie I

Reviewed: Apr. 2, 2014
I liked this, and made it exactly as written, using Bartlett pears, except that the amount of filling seemed too much, so I only put at most 6 pears' worth of the mixture in the pie. In retrospect, it "cooked down" a bit, so I was probably too conservative. This was also, I think, the first time I'd ever tried a double-crust pie. I used store-bought refrigerated pie crusts, and technically my double-crust technique was a mess - I have a lot to learn. This was nice, but I've made another single-crust pear pie recipe from this site a couple of times, and I think I liked that one better. I did, however, share this with several friends, and they liked it a lot.
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Skillet Sweet and Tangy Pork Chops

Reviewed: Mar. 2, 2014
I thought this was just okay - nothing special. I made it exactly as written (using Uncle Ben's "converted" rice), and served it with a side of okra. I like pork chops fairly well, but this sauce was just okay. There was a good amount of sauce and maybe if I'd let it thicken I would have liked it better.
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Delicious Grilled Hamburgers

Reviewed: Feb. 27, 2014
These were pretty good. For a long time I've been dumb about how to season ground beef for hamburgers, so I can always use new ideas. I made these exactly as written, using 85% lean ground beef. This was also the first time I'd ever bought Morton's "Season-All" seasoned salt (I see a lot of recipes that call for seasoned salt, so it was about time). I've used my countertop grill a fair amount, and was pleasantly surprised to find that these burgers grilled better (quicker and more well-done) than most things I've grilled; perhaps the brushing-with-olive-oil step helped with that? I have more of the ingredients, so I'm going to make another batch tonight.
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Sriracha Cocktail Sauce

Reviewed: Feb. 27, 2014
This was a decent sauce. I'm not a big fan of Sriracha sauce (all the craze these days), so I thought the garlic from it didn't fit too well here. On the other hand, this was the first time I'd ever bought a fresh horseradish root, so I liked peeling and grating some of it for this recipe. I made this exactly as written, and consumed it all in a few days (dipping lots and lots of 51-60 count shrimp into it). I probably would've liked this better if it was hotter (e.g., more horseradish).
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Baked Beans, Texas Ranger

Reviewed: Feb. 24, 2014
This was a great recipe, but then again, I love pretty much anything in this genre (baked beans or pork and beans, doctored up). I was a little confused on the main "baked beans with pork" ingredient, though. I checked my store shelves and didn't know if you meant "baked beans" (which featured bacon and brown sugar), or "pork and beans" (which featured pork and tomato puree). And the recipe already had both brown sugar and ketchup (tomatoes, that is). I chose the pork and beans. For the sausages, I used some Johnsonville "Hot Italian Sausage Links". Otherwise, I made the recipe exactly as written, using a yellow onion and rice vinegar. The results were very tasty, but the Italian sausage was a little unusual (but good) in flavor here. The sauce was richly-flavored, too, and I liked the addition of the diced pepper and onion - they fleshed out the dish. I'll save this one, and perhaps make it again with a different type of spicy sausage.
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