NMChef1 Recipe Reviews (Pg. 10) - Allrecipes.com (18077969)

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Tangy Tuna

Reviewed: Jul. 22, 2011
This was okay - I ate it all, but it was just kind of an odd recipe; I wasn't entirely sure the contributor was serious about this. I made it exactly as written, except for the cooking time. I used two small (3 oz.) cans of chunk light tuna in water, and one medium-large yellow onion. After 5 minutes of cooking, the onion was hardly cooked, so I probably cooked it for another 5-10 minutes. The onions "cooked down" a little bit, but I still thought there was too much onion; a small onion would have been better. I served this on a bed of no-yolk egg noodles, which helped round it out; otherwise I wouldn't have known quite what to do with this. This was just weird, and I don't think I'll be making this again.
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4 users found this review helpful

Southern Ham and Brown Beans

Reviewed: Jul. 21, 2011
This was pretty tasty - and the first time I'd ever bought and cooked a ham hock. I had to do a little research; I didn't know whether to get a smoked one or not, but I finally settled on a pretty large "hickory smoked pork hock". Otherwise, I made the recipe exactly as written, ingredient-wise. I took the hock out at 4 hours, let it cool for 30 minutes, then stripped it and put the meat and a good amount of the pork fat back into the pot for another 30 minutes. It's a good thing I read elsewhere to peel off and discard the skin from the hock; I wouldn't have known any better otherwise. The dish tasted better when reheated over the next couple of days, since it thickened up more. I had thought the liquid would cook away over 4 hours or so, so I had the heat on low most of the time, but I guess that medium-low (as written) would have been fine after all. I have another hock in the fridge, so I'll be making this again in a week or two. A nice little adventure!
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7 users found this review helpful

Slow Cooker Buffalo Brisket

Reviewed: Jul. 15, 2011
I tried to make this exactly as written. My brisket was a little smaller, at 2.55 lbs. I basted at 2 hours, but since the brisket was swimming in broth, I didn't baste again. I did informal fork tests for tenderness at 6 and 8 hours, and since I was getting pretty hungry, took it out at 9 hours. I carved off about a third of the meat and let the rest cook for one more hour (the full 10). The meat was fairly tender, enough to cut small pieces with the edge of a fork and not needing a knife. But I found the flavor kind of boring. I ate it all, certainly - it just wasn't anything special. This was my first brisket of any kind, and this recipe didn't make the meat shine. As a small bonus, though, the leftover broth made several bowlfuls of decent tasting soup, as is. I probably won't make this recipe again, though.
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7 users found this review helpful

Greek Pasta Salad

Reviewed: Jul. 6, 2011
This was pretty good - colorful and lots of veggies. I made it for a Fourth of July get-together and received, if not exactly raves, lots of compliments. I made it exactly as written, except that I guess my red onion was too big: it looked like a lot of chopped onions so I only used about half of it. I thought that the dressing was a little too much, so I might cut it down a little if I made this again. Nothing fantastic, but nice enough to keep in mind to make again.
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2 users found this review helpful

Greek Scrambled Eggs

Reviewed: Jul. 6, 2011
This was very nice - quick, easy and very tasty. I made it exactly as written, though given the saltiness of the feta, the "salt ... to taste" seems unnecessary to me. I usually add Tabasco sauce to scrambled eggs, but this dish didn't need it. I do kind of think that there's too much feta here. I enjoyed this, and will probably make it again sometime, but with maybe only half as much feta. Still, I recommend this recipe.
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2 users found this review helpful

Easy Teriyaki Chops

Reviewed: Jun. 27, 2011
This was a pretty easy and tasty recipe. I made it exactly as written; the chops marinated almost the whole 4 hours before I started to get hungry and cooked them. I cooked them on a countertop grill for 6 minutes per side, and they came out cooked pretty well (only a thin strip of pink in the middle). The chops were nicely grilled on the outside, yet still fairly moist. The flavor was not too strong, though, but nice anyway. I'll probably make this again soon, perhaps with chicken breasts as suggested. One minor quibble, though: I thought there was too much marinade used. But I'm not very familiar with marinating meats; I know some marinade will always be discarded, and I don't know how much is needed to soak into the meat. It just looked to me like I wasted a lot of soy sauce. Still, a great recipe.
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4 users found this review helpful

Asparagus and Mushroom Puff Pastry Pie

Reviewed: Jun. 23, 2011
I hurried to make this dish for a potluck, but I made it exactly as written. It was only 10 minutes out of the oven before people were trying it, and I got great compliments. The hollandaise I used was not from a package, but from a 4-star recipe on this site, so this was two recipes in one. A couple of notes, though: the cooked vegetable mixture, before adding the hollandaise, had quite a bit of liquid at the bottom. The recipe didn't say to do so, but I tried to drain it all. Even after mixing in the hollandaise and putting it between the pastry crusts, liquid seeped out. So my results were not picture-perfect, since I was hurrying and didn't pinch-seal the edges well enough. The other thing I should mention is that I had a lot more filling than I thought could fit inside the crust. Unless I was being too conservative, I only managed to put maybe 2/3rds of the filling inside until I thought it was maxed-out. I rarely buy asparagus, but maybe my "2 bunches" of asparagus, even after trimming, were a lot larger than average? Still, the leftover veggies in hollandaise should be really tasty when reheated tomorrow. Overall, despite my results being a bit of a structural mess, they looked nice and better yet tasted wonderful, and earned me praise.
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5 users found this review helpful

Hollandaise Sauce

Reviewed: Jun. 23, 2011
This was great stuff. I don't think I've ever made a hollandaise from scratch before. I gather it's supposed to be a little tricky sometimes. I was in a bit of a hurry since I was incorporating this into another recipe on this site ("Asparagus and Mushroom Puff Pastry Pie"), and I might have rushed things a little, but I guess the recipe is forgiving anyway. I made the recipe exactly as written, except I hurried a bit on the whisking. Therefore, my results might have been a little runnier than they're supposed to be (I think hollandaise is supposed to be somewhat thick), but the taste was great, and when I shared the dish at a potluck, I got great compliments. This is worth making again, since I love the sauce and had never bothered making it until now.
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1 user found this review helpful

German Pancakes II

Reviewed: Jun. 21, 2011
It's rare for me to rate a recipe with five stars, but this one deserves it because it was such a surprise. The recipe is very simple, and I made it exactly as written, baking it in a 9-inch round metal pan. I didn't expect much, and didn't know how this would turn out, but my results were almost identical to the picture on the recipe's page (a little lighter in color, since I baked it for about 35 minutes). Even then it just looked okay, but I cut out a wedge or two, poured on some real maple syrup, and the taste and "mouthfeel" were fabulous. I polished it off for three consecutive breakfasts (and the microwaved leftovers were almost as good as the freshly-baked portion was). This recipe is a real sleeper. It's not a crepe or even a pancake, being very thick. And it's eggier than those items would be, maybe like a thick soufflé. It was just great to eat, and I think I'll be making it again soon. Thanks!
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7 users found this review helpful

Springtime Citrus Cooler

Reviewed: Jun. 17, 2011
It took a little while for this to grow on me. I made it exactly as written, even using the optional rose water (I found this recipe mainly because I had some I needed to use up). My big addition, though, is that this needs time to develop. Maybe there should even be a step 2, to let it sit for 12 hours, or a day, or even more. I had my first glass almost immediately after making a batch, and thought it weak, with a prominent rose flavor. Plus the fact that it wasn't chilled didn't help much. That pitcherful lasted for 4 days, I think, and the last couple of glasses tasted great, with much more orange flavor. (I'm not enough of a tea connoisseur to care much about the Earl Grey flavors.) A bonus is that after the liquid is all gone, the orange slices make nice dessert-time snacks. I have another batch of this in the fridge as I write....
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7 users found this review helpful

Fabulous Foolproof Lasagna

Reviewed: Jun. 15, 2011
I'll give this a 5-star rating, since it was so tasty that I wanted to eat it all in one sitting (it lasted me for three dinners). It might not be the most authentic, complex lasagna around, but the easiness of the recipe, and the yummy results, warrant a high rating from me. I made it almost exactly as written. For the sausage, I used 1 lb. of bulk mild Italian sausage, instead of buying links and removing their casings. For the ricotta, I could only find 15 oz. containers, just a little bit short of the required "1 pint". Even so, I would have thought 1 pint would be kind of skimpy on the ricotta - fine by me, since I think many lasagnas have too much ricotta for my taste. And I've never seen a 16-ounce jar of spaghetti sauce, so I measured it out from a 24 oz. jar. I think what made this lasagna especially good in my eyes was the generous amount of sausage used. Also, I just used a generic spaghetti sauce and it was still great - how much better would it be if I used a high-quality sauce? In a nutshell, I highly recommend this, and think I might make it again one of these days.
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13 users found this review helpful

Pear Pie III

Reviewed: Jun. 12, 2011
This recipe was a success for me, a first for fruit pies I've tried to make. Because I live at a high elevation, fruit pies have turned out very soupy until now. This turned out with exactly the consistency I'd hoped for. I should also mention that this was a pretty forgiving recipe, since I didn't follow the techniques exactly (it being late in the evening and I was in a hurry), but I did use the exact ingredients and measurements. Pears are kind of a different fruit to have in a pie, but they tasted pretty good here (I think the ones I used were Bosc - I don't know my pears very well). Slices of this pie taste great when slightly warmed. I recommend this highly!
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2 users found this review helpful

Peanut Butter, Bacon and Honey Sandwich

Reviewed: Jun. 4, 2011
I think I'd heard of a sandwich combo like this before, and I like all the ingredients, so I gave it a try. I made it exactly as written. I'd never bought applewood smoked bacon, but managed to find some (it wasn't cheap!). I didn't cook the bacon by time ("about 10 minutes"), but by feel, and I think it took less than that. My slices of whole wheat bread were larger than the usual small squarish bread. It was a pretty tasty sandwich - not the best ever, but still worth making again, especially since I have the ingredients on hand still. One minor quibble: I thought there was too much honey here, as maybe half of it dripped off the sandwich while I ate it. I'm not a huge fan of honey anyway, so maybe I'll cut it in half next time.
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6 users found this review helpful

Rice Mess

Reviewed: May 25, 2011
This was a pretty well-named recipe. It was quick and filling and cheap and well-rounded, I guess, but it was just kind of blah. Nothing especially tasty. I made it exactly as written, using 93% lean ground beef, a small/medium yellow onion, and sliced "medium cheddar". For the mushrooms, I wasn't sure about can weight versus net (drained) weight, but I used 2 cans of 4oz. drained weight, and that didn't seem to be too much mushrooms. This does take a fairly big skillet. My skillet was getting full, so I transferred everything to a slightly larger pot, and continued to cook the "mess" on medium until the cheese melted a bit. It was good enough to gobble down for several dinners, but I probably won't be making this again.
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1 user found this review helpful

Awesome Bow Tie Pasta

Reviewed: May 18, 2011
This was indeed awesome - kind of simple, but I gobbled it all down over several days. I soon thought that olives would've been a nice addition - I missed seeing that suggestion on the recipe page. I made the recipe exactly as written. I cooked the pasta for 9 minutes and it was very slightly underdone, so next time I'll make it the full 10. I'd never put drained hot pasta in ice water before, but I did so, and I'm sure there's a good reason for it. And I also chilled the salad for an hour before I tried it. Great stuff, and I'm planning to make it again in a couple of days (with olives, this time). I'll go ahead and give this one of my rare 5-star ratings.
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2 users found this review helpful

Scrambled Eggs and Tomatoes

Reviewed: May 15, 2011
This was a bit different. I wasn't sure I'd like it, but it was a quick, fairly tasty breakfast. I made it exactly as written; the tomatoes I used were Romas, i.e., on the smallish side, but the egg/tomato proportions were fine by me. The sugar taste in the dish was kind of unusual, but I liked it. The dash of soy sauce was hardly discernible, and I love soy sauce, so would've liked more. This was a quick way to use up some perishables I had on hand, and I might make this again some time.
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2 users found this review helpful

Barbeque Beef Bake

Reviewed: May 9, 2011
This was surprisingly good, for a simple, comfort food-y dish. I made it exactly as written, using 85% lean ground beef and mild cheddar cheese. The recipe didn't say whether to drain the fat from the browned beef-and-onion mixture, but I opted to do so. The "6 servings" were pretty decently-sized portions, and I enjoyed them over 4 or 5 days. I do slightly agree with the reviewers who complained about there being too much topping and not enough of the rest. The topping was quite tasty, though - just perhaps a bit too much. I just might make this again soon - it's easy, economical and quite filling.
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3 users found this review helpful

Crumb Apple Pie

Reviewed: May 2, 2011
This didn't work out for me very well (and didn't look anything like the picture), but I thought it still tasted okay; a fruit pie has to be pretty bad for me not to eat it. I tried to make it exactly as written, using somewhat-small "Pink Lady" apples. My crust was a store-bought refrigerated one, though. My main issue was the crumb topping - it didn't seem to work out, and after baking the pie for 45 minutes, the topping was still more of an unbaked powder than not. Maybe a better description is in order; should the butter have been softened, perhaps? I found the look and taste of this pie somewhat "dark"; instead of the more golden filling I'm used to, this was kind of heavy on the brown sugar and cinnamon; not a complaint, just an observation. I probably won't try this again.
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2 users found this review helpful

Triangular Delights

Reviewed: Apr. 27, 2011
This was a pretty addictive snack - I made it and ate the whole batch within 30 minutes. It's not so much the flavor (I thought dill was an unusual choice here), so much as the "mouthfeel". I made it exactly as written, cutting the tortillas into eighths with a pizza cutter and baking them for the full 10 minutes. They came out slightly browned and quite (but not too) crunchy. They were definitely better when still warm, and got a little boring when cold. I'll be making this again soon, since I have lots of tortillas and dried dill weed on hand that I need to use up.
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Sour Cream Chicken Paprika

Reviewed: Apr. 27, 2011
This dish grew on me, and I ultimately liked it quite a bit. It gets points because I don't like sour cream very much at all, but this recipe actually made it tasty to me. I generally made it exactly as written, opting to cut the chicken breasts into bite-size chunks. The recipe didn't say whether to empty the pan between steps 1 and 2, so when I cooked the onion in butter, there was also the remaining oil and chicken juices from step 1. It quickly became apparent, though, that the sauce was pretty liquid, and I probably simmered it another 30 minutes or so until it was even slightly thickened. I quickly made a batch of boiled long-grain white rice to serve this on, to soak up the sauce, and that worked well. A little surprisingly, the leftovers kept well in my fridge, and reheated well - the sauce was the desired thickness when I took it out of the fridge the second night. In fact, I enjoyed the leftovers even more than when the dish was hot on the stove. This might be even better served over egg noodles, but I think serving it on a bed of white rice worked wonderfully. I may even make this again sometime!
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1 user found this review helpful

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