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

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One Skillet Corned Beef Hash

Reviewed: Oct. 4, 2011
I thought this was okay. I made it exactly as written. The potatoes I used were russets (?) from someone's garden, and I didn't know if they were the right kind of potatoes to use, but they came out fine. The cider vinegar was an interesting ingredient, but overall, I don't think I liked it all that much. This was the first time I'd ever made corned beef hash from scratch, and I've eaten better, but I'll give this a 4-star rating because it's fairly easy and it makes a large amount (lasting me for 3 large meals).
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2 users found this review helpful

Quick Ziti with Swiss Cheese and Ham

Reviewed: Oct. 4, 2011
This was kind of good, but just a bit on the bland side. I tried to make it exactly as written, but in two stores, the only ziti I could find were Barilla's "Piccolini" mini ziti. And as for the ham, I had to choose between honey ham and smoked; I'm glad I chose smoked, because the more robust flavor helped the dish. This was decent for a quick, cheap meal, but it was nothing special, in my opinion.
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3 users found this review helpful

Cranberry Lemonade

Reviewed: Sep. 23, 2011
Simple, but very tasty. I was inclined to guzzle it all down, but I made it last for a couple of days, enjoying it. I made it exactly as written. A very nice recipe!
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3 users found this review helpful

Slow Cooker Chicken Cacciatore

Reviewed: Sep. 22, 2011
I thought this was just okay. I've never made the "real thing", but I'd imagine it's a lot more complicated and this is a simple, quick version of it. I made it exactly as written (couldn't find a 28-oz. jar of pasta sauce, so measured it out from a 45-oz. jar). I cooked it for the full 9 hours, and the sauce came out fairly watery (a common hazard of slow-cooking, I find). I served it over angel-hair pasta, as suggested. It lasted me for six meals. It's easy and fairly healthy, I guess, but it just wasn't all that impressive. I think that a thicker sauce and varied chicken pieces (instead of just 6 breast halves) might have made it better.
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3 users found this review helpful

Honey Garlic Vinaigrette

Reviewed: Sep. 22, 2011
I thought this was pretty good. I made it exactly as written. It's pretty simple, but the sweetness really made a difference. Unfortunately, I could hardly taste any garlic (which I like), because my "2 cloves" were not very big. I might not make this again, but in a pinch, it's worth knowing about.
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4 users found this review helpful

Amy's Sausage Apple Pie

Reviewed: Sep. 15, 2011
This tasted great - I was pretty sure it would. It sure isn't healthy, though - if I hadn't looked at the fat and calorie numbers, I would've eaten the whole thing in one go. As it was, I made it last me for three days. I wasn't sure if it was supposed to be an entree, a breakfast or brunch item, or what; I had it for dinner and two lunches. I made it pretty much exactly as written. I could only find a larger (20 oz.) can of apple pie filling, so I measured out 15.3 oz. on my digital scale. I used shredded mild cheddar, but perhaps sharp cheddar would've tasted even better. I baked it for 28 minutes and it looked done to me. I'd make this again, but only for a rare treat. I'll give it a high rating because it tasted so great, and because it's so easy to make and made with just four ingredients.
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3 users found this review helpful

Gel's Green Beans and Beef

Reviewed: Sep. 13, 2011
I thought this was just okay, so I'll give it a 3-star rating. Frankly, I was a little disappointed - the ingredient list made it sound interesting and a bit unusual, but it actually turned out to be slightly weird, for lack of a better word. I made it exactly as written, using 93% lean ground beef, and 1.5 teaspoons, instead of 1.5 tablespoons, of ground ginger (I happened to see the review purportedly from the recipe submitter, which mentioned this mistake). Maybe the taste was due to the dried spices burning a little? Not that I know they did, but the mixture in step 1 was not very wet. I probably won't try this again, sorry.
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2 users found this review helpful

Brownies III

Reviewed: Sep. 8, 2011
Sorry, but I didn't like these much at all. Mainly because they were soooo oily. They left oil in the pan, oil in the box I stored them in after cutting them up, and the paper towels I separated layers of brownies in became saturated with oil after a while. Even then, eating several brownies, I could taste lots of oil. I'm wondering if the "1 1/2 cups" of oil were a miswriting of "one half-cup". Besides that, they weren't all that chocolaty. On the other hand, I shared some with 3 friends who said they were good (one of whom said she enjoyed another the next day with her morning coffee). And a fourth friend liked the first brownie so much that she asked for the recipe and I gave her the last brownie. So mixed reviews over here, but personally I give this only 2 stars out of 5.
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2 users found this review helpful

Easy Garlic-Lemon Scallops

Reviewed: Aug. 25, 2011
This was okay, but the butter could probably have been cut in half (and I like butter). I tried to make it exactly as written, but around here, I could only get what are probably medium-sized sea scallops (not like the huge ones I've gotten in restaurants). I served it on a bed of angel-hair pasta (as suggested by the recipe photo), and it lasted me for two big dinners. The taste was decent, but frankly, I was expecting something better - the generous amount of garlic was a bit drowned out by all the butter flavor, and I would've liked it better-balanced.
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3 users found this review helpful

Portobello Mushroom Pasta

Reviewed: Aug. 16, 2011
This was pretty good and healthy for a simple dish. I made it exactly as written, and this was the first time I'd ever cooked with portabello mushrooms. I was a little bit surprised at a pasta dish with no sauce (other than the little bit of red wine vinegar), but it worked nicely. I hardly noticed the cheeese, though; I love cheese and wouldn't have minded a lot more here. I did find that, unlike some other recipes, reheated leftovers of this dish were not nearly as nice as fresh, so I'd recommend that it be shared and eaten right away. (I did get a little confused by a glitch in the directions; I wondered why the veggies were being sauteed "dry"; then noticed that the directions never mentioned using the olive oil that was listed in the ingredients.)
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4 users found this review helpful

Deluxe Waffles

Reviewed: Aug. 9, 2011
These were pretty good. I've made several waffle recipes, and frankly, can't much tell the difference. But I liked these - they froze well and reheated fine. I made this exactly as written; but I always have trouble getting that "beat egg whites until stiff" step. Definitely worth making again.
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4 users found this review helpful

Alison's Slow Cooker Vegetable Beef Soup

Reviewed: Jul. 27, 2011
This was very nice. I'm not sure where the dividing line between a soup and a stew is, but I sure thought this was a lot more like a stew. Not complaining, though. There was a decent amount of broth, but lots of chunks of meat and veggies in comparison. I made it exactly as written, using a yellow onion and 2 medium-sized red potatoes. I did forget to stir everything together before starting the slow-cooker, but even the veggies still on top cooked nicely after the full 8 hours. One complaint, though - this was much too salty. Considering that the ingredient list on the bouillon cubes I used showed salt as the primary ingredient, I'd skip the recipe's "1 tablespoon salt" next time. In fact, I think I'll make this again in the next several weeks, since I have 10 more bouillon cubes to use up. I liked this recipe a lot (despite the salt).
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4 users found this review helpful

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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8 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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8 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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6 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

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