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

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Mmm-Mmm Better Brownies

Reviewed: Jul. 9, 2015
These were pretty good. I made them exactly as written, but I omitted the optional walnuts. I have no particular preference for thin/chewy or thick/cakey brownies, but I noted that these came out fairly thin and chewy. Good chocolate flavor, not too mild. I baked them for the full 25 minutes. They were very easy to make, so that's a plus. Hard to compare these to so many other brownie recipes, but I can say that they were worth making, and would be worth making again.
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Onion Pan-Fried Pork Chops

Reviewed: Jul. 2, 2015
I made this exactly as written, and it was just okay, to me - nothing fantastic, nothing awful. I used boneless top loin pork chops for this. I will note that I thought the coating mixture would probably suffice for 3, if not 4 chops - I was pretty generous with it, and there was a good amount left over after coating 2 chops. All in all, a decent quick dish.
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Camarones al Ajillo (Garlic Shrimp)

Reviewed: Jun. 27, 2015
Great dish. I made it exactly as written (except that my shrimp were frozen) and served it over cooked white rice. Lots of garlic flavor here, and that little bit of crushed red pepper goes a long way. Very nice.
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Onion and Mushroom Scrambled Eggs

Reviewed: Apr. 2, 2015
I thought this was barely OK. I made it exactly as written. I'd never bought the Boursin before, but it was kind of nice itself. But overall, this wasn't really a breakfast kind of dish to me. I probably won't be making it again.
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Classic Goulash

Reviewed: Mar. 20, 2015
This was very good, although there are many ways to make this kind of dish. I made it exactly as written, using 85% lean ground beef and whole wheat macaroni. I thought it was fairly soupy at first, but upon standing for a while, and especially as leftovers, it was much better. One thing to note about the leftovers: sometimes things are better the second time (like some chilis), but this recipe was decidedly not, as the macaroni got pretty mushy. This is a pretty tasty, and easy recipe - just have everyone it all up the first night!
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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Mar. 2, 2015
This was a bit of a nice surprise for me. I made it exactly as written, but wasn't sure how tasty a balsamic vinegar-based sauce would be; better than I thought! I found it reduced fairly quickly, so people should be advised to be careful lest there not be enough sauce to go around. Worth making again sometime! I served this with cooked brown rice, but perhaps egg noodles would be an even better match.
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Lemon Pepper Chicken and Gravy

Reviewed: Feb. 25, 2015
This was pretty nice, and a little unusual in my cooking experience. I'd never used packaged chicken gravy mix, I don't think. But I made this exactly as written, and served it over cooked brown rice. 3 packets of gravy might have been enough, but that's a minor quibble. Overall, it was a nice comfort-food kind of dish.
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Fantastic Lemon Butter Fillet

Reviewed: Feb. 13, 2015
Great stuff! As common as lemon butter on fish is, I'd never made it myself. I wound up using a little less fish than called for (due to a store mixup). I had only 5 cod filets at about 4 ounces each. Cod was a great choice for the fish here. This recipe might have made a little too much, in my opinion, but that's why I served the fish on a bed of cooked brown rice. Definitely worth making again.
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Best Grilled Pork Chops

Reviewed: Feb. 13, 2015
Quite tasty. I tried to make this exactly as written, but my little local Asian market didn't have any "light soy sauce". I've never had any, and it seems I'd have to order it online - it's hard to get around here, I guess. I wound up using Aloha brand soy sauce (from Hawaii). Oh, and I used a countertop grill instead of an outdoor one, since it's winter. The first pork chops were marinated for just over 2 hours and were quite tasty - I usually find that marinades take a long time to "work" for me. Very nice - I'd never used lemon pepper in a marinade, and it was great here.
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Bev's Chocolate Pie

Reviewed: Feb. 4, 2015
This was a great pie, and my first meringue too. I have a stick blender with only one speed, which is kind of high. I found that it did a great job beating the meringue until it was thick and fluffy. I shared this pie with some friends, and we all liked it. Maybe not a 5-star recipe, but definitely at least 4!
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Kickin' Chicken Stir Fry

Reviewed: Jan. 4, 2015
I thought this was pretty good. I've actually made it twice, since I had all the ingredients on hand, and I made it exactly as written. I was a little confused about where the chili rice got mixed with everything, as it's not mentioned towards the end of the recipe steps, then I noticed in the recipe introduction that the chicken/vegetable mixture is meant to be served over the chili rice. Actually, I thought the chili rice itself was quite nice, as I'd never made anything like it (I used large dried "California Chili Pods" for it). The overall dish is quite tasty, and lasted me for 3-4 days each time.
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'Got Some Crust' Macaroni and Cheese

Reviewed: Oct. 3, 2014
I made this exactly as written, but the crust per se was a flop. I wonder if the recipe meant to use the larger soft or fresh bread crumbs. I used Progresso dry bread crumbs which were pretty fine in size, and the crust didn't come together at all - it was mostly just a dry layer of crumbs on top of the macaroni and cheese. This recipe has potential if that could get fixed.
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Zucchini and Eggs

Reviewed: Sep. 4, 2014
I was a bit skeptical, but this turned out to be quite nice, albeit simple. Among the veggies that a friend gave me, were two small zucchini, so I made this recipe for two consecutive breakfasts. I made it exactly as written; the first time, I let the eggs firm up so it became one large "pancake" which held together pretty well; the second time, I scrambled everything up a bit. This is worth remembering for future occasions when I need to use up zucchini.
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Coriander (cilantro) Steak Marinade

Reviewed: Aug. 7, 2014
This was very nice. I was just looking for a recipe to use up some dried cilantro. I haven't used marinades too much, and I'm not particularly a steak person, but I gave this a try. I used 3 New York strip steaks for this. They marinated for 3 or 4 hours before I grilled the first one. (I left the others sitting in the marinade for the next two days as I had the other steaks.) If it matters to others, it's worth mentioning that this is a bit thick for a marinade, and not too liquid. The flavor was a nice surprise (I've been disappointed by weak marinades before.) I just may make this again soon!
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Extra-Yummy Fluffy Pancakes

Reviewed: Aug. 4, 2014
These were quite nice, and a bit of a pleasant surprise. I'm not a huge fan of cinnamon, but it's okay, and I thought 1 T. of it in this small batch of batter would be too much, but it turned out fairly mild, to me. And I don't really care much about "fluffy" pancakes or not, but these did seem to turn out a bit fluffier than other recipes I've tried. I made the recipe exactly as written. I've never used oil on my griddle (it's non-stick, I guess), but I tried it here and it seemed to be superfluous. I did find that it took at least 3 minutes per side for the pancakes to cook long enough. All in all, this is a pretty nice recipe.
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Honey Dijon Vinaigrette

Reviewed: Jul. 30, 2014
I made this twice (the yield is small, and I had some red wine vinegar to use up), so I had it on a bunch of salads for lunch. I'm kind of conflicted - to me, the taste was just OK - I'm not a big fan of mustard. But I see that others think this is great - it certainly looks good on paper. It was worth trying, anyway.
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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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