NMChef1 Recipe Reviews (Pg. 11) - Allrecipes.com (18077969)

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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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8 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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2 users 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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0 users found this review helpful

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

Sweet and Spicy Chicken Wings

Reviewed: Apr. 20, 2011
This was a pretty good recipe (and anyway, I needed more practice cutting up chicken wings). I made it exactly as written, except that I let most of the wings cook longer than the 1:05 given. I took 4 pieces out at 1:05 and the sauce was hardly a "glaze" and the wings weren't crispy yet, so I let the rest keep cooking in the cooling oven. I think I took them all out at 1:20 or so. The taste was pretty good, and different. I refrigerated half of the pieces and reheated them in the microwave the next day, and thought I actually preferred the latter. I'm still looking for an amazing wings recipe someday, but this was pretty nice anyway.
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135 users found this review helpful

Carrot Soup

Reviewed: Apr. 20, 2011
This was a very nice soup - I originally found it very slightly modified on another website, but then found it here on Allrecipes. I made the Allrecipes version exactly as written, opting to cook for the shorter of the "30 to 45 minutes" at the end. For just a few ingredients, it has a nice texture and subtle flavors besides the dominant carrot flavor. I think the large amount of butter is a good substitute for the usual milk or cream in this kind of soup. I did find it a bit thick, though, but perhaps I should have pureed the soup longer. The serving size of 6 is about right - this made 5 fairly-large bowls for lunch for me. I enjoyed it and just may make it again soon!
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2 users found this review helpful

Real Texas Chili

Reviewed: Mar. 31, 2011
This was an interesting experiment - I love chili, but I was skeptical about one with no beans, onions or even tomatoes. I made this almost exactly as written, except that my cans of broth were 14.5 oz. each, giving the recipe 1 oz. more broth in total. And instead of buying meat from the store I got a 3.01 lb. chuck roast from a local producer ("Wyoming Pure") - I figured the beef quality could shine here. While cooking, I stirred the pot every 20-30 minutes. It was tempting to not wait and to skip the "cool, cover and refrigerate" steps, but I only tasted the liquid once, and waited until the next day to reheat and enjoy the chili. Surprisingly, the spices actually made for a pretty decently spiced chili, and I think some of the melted fat from the meat added to the body of the sauce. I enjoyed this for 4 days, and consider the recipe a success.
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4 users found this review helpful

Quick Pasta Sauce

Reviewed: Mar. 30, 2011
This was quite good; not awesome, but since this is maybe the first time I've ever not used jarred or canned sauce, I may stick to homemade from now on. I made it almost exactly as written. I cooked the sauce for the full 20 minutes, but turned the heat down from medium because the sauce was bubbling a lot and spattering my cooktop. The spices here are simple, and doubtless can be improved upon, but for a quick-and-dirty homemade pasta sauce, this was quite a treat.
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2 users found this review helpful

Quick Pea Soup

Reviewed: Mar. 25, 2011
This was OK. I guess it does get points for being pretty darned quick to make, though. I was a little skeptical about this, given the mediocre rating and the simplicity of the recipe. I made it exactly as written, using all the salt specified. The taste was OK - nothing special. This might have been a little better with less milk, I think. It's a long way from a full-fledged split-pea soup recipe, but then again, this took less than 10 minutes (+ thawing time) from fridge to soup-bowl.
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3 users found this review helpful

Easy Garlic and Rosemary Chicken

Reviewed: Mar. 15, 2011
This was quick and easy, and tasted okay - just didn't wow me. I made it exactly as written, except that I cooked it for 30 minutes (chicken was fairly thick). Certainly worth trying, though.
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3 users found this review helpful

Cajun-Style Beef and Beans

Reviewed: Mar. 14, 2011
This was a little disappointing since I had expected better. I made it exactly as written, using Penzeys "Very Hot" Cajun seasoning. The results were just kind of boring - it's kind of like it didn't all come together. It is quick and cheap and well-rounded, ingredient-wise, and it made 4 big platefuls for me. But it was just kind of boring, and not the exciting, spicy dish I was hoping for.
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1 user found this review helpful

Tender Onion Baked Chicken

Reviewed: Mar. 8, 2011
Very tasty for such a simple and easy-to-prepare recipe. I made it exactly as written, and enjoyed it a lot. One suggestion though: the sprinkled-on soup mix didn't "cook in" totally. If I were to make this again, I might try mixing the soup mix and the melted margarine in a bowl (probably making it a little pasty), and then brush it onto the chicken strips. Just a minor point. This recipe has a lot of flavor and versatility - thanks!
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6 users found this review helpful

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