NMChef1 Recipe Reviews (Pg. 12) - Allrecipes.com (18077969)

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Green Hot Sauce (Salsa Verde)

Reviewed: Feb. 15, 2011
Yummy - not the best hot sauce ever, but I was so pleased I'll put it in the pantheon of 5-star recipes. This was only the second time I'd ever cooked with tomatillos, and (I think) the first time I'd ever used serrano peppers. I made this exactly as written, while cutting the "salt, to taste" down to 1 T. instead of 2 - that sounded like way too much. Also, I used a middling cooking time of 25 minutes. Hardly any water cooked off, and though it was unstated, I drained the vegetables after cooking (but saved about 2 T. of the cooking water to add to the blender). I was happy that this made a decently hot (but not blazing) salsa, and that it had a decent thickness. I may just make this again soon - it was so easy and tasty.
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9 users found this review helpful

Spanish-Style Rice

Reviewed: Feb. 8, 2011
Pretty good, considering how easy and quick it is. I made it exactly as written, even down to the brand-name ingredients (although Campbell's seems to have shrunk their cans down to 10.5 ounces). The peas seem a bit unauthentic, although they work anyway. But overall this makes a good, quick, tasty rice. There are probably better recipes, but this was my first, I think, and a good introduction.
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4 users found this review helpful

Roasted Tomatillo and Garlic Salsa

Reviewed: Feb. 7, 2011
This was quite nice to make and eat, even if it wasn't very spicy at all (I like my salsas blazing-hot). It was also the first time I'd ever cooked with tomatillos, and also (I think) my first time roasting veggies under the broiler. I made it exactly as written, although I might not have roasted the veggies to the required doneness - I was worried about overdoing it. The garlic cloves were a bit browned when I took them out, and the tomatillos and jalapeños were a bit blackened, but not very much. The results had a nice body (I added less than half of the 1/2-cup of water). The refrigerate-until-serving step is a must, I found. I hastily tasted the salsa right after it was put together, and it wasn't that great. The chilling definitely makes a difference. I'd like this a lot hotter, and perhaps should try adding some lime juice like others suggested, but as is, I still enjoyed this a lot - thanks!
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5 users found this review helpful

Kielbasa and Cabbage II

Reviewed: Feb. 3, 2011
This was a bit different, and pretty easy to make, but in the end I'll have to settle for calling this just an okay recipe. I made it exactly as written, using Penzeys "Very Hot" Cajun seasoning. I ate it as is, without doing the suggested "serve over rice". It was fairly spicy, but not especially tasty otherwise. Just nothing special, in my opinion.
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3 users found this review helpful

Mexican Fire Rice

Reviewed: Jan. 25, 2011
This was a little better than I expected it to be. I'm not very fond of sour cream, but this recipe buried it in the mix fairly well. I made it exactly as written, using the Hot version of Pace picante sauce, and I shredded an 8-ounce "longhorn style" mild cheddar for the cheese. The recipe didn't say whether the fat from the browned sausage should be drained, or left in for flavor/etc. - I opted to get rid of it. If this hadn't included the sausage, or if I hadn't used the Hot picante sauce, I think this might've been a bit bland. But as I made it, I pretty much gobbled it up. Actually, I think that the reheated-in-the-microwave leftovers were a little better, because it seemed firmer and less moist. All in all, this made a pretty tasty dish.
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2 users found this review helpful

Strawberry Bread I

Reviewed: Jan. 24, 2011
I have to give this only 3 stars because it didn't turn out right for me. I made it exactly as written; I used mostly sunflower oil for the "vegetable oil", but finished that bottle and used a little soybean oil for the rest. Also, I've couldn't find a 10-ounce package of strawberries, but measured it out from a 1-lb. package I had. Like several other baking recipes, this turned out very runny inside (I live at a high elevation). At the 1 hour mark, the dish visibly sloshed when I went to test it; at 1:10, the top was pretty well done, but the tester showed that the insides were still pretty wet. I was worried about the dish half-burning, so I took it out at that point. I cut the very-well-done end piece off, and the goopy innards ran out. I then let the remaining "bread" bake in the cooling oven. I will say that the taste of the ingredients was very nice; I had been skeptical about strawberries mixed with pecans. If I could find out how to adjust this to get the texture right, I might bump my rating up to 4 or maybe even 5 stars. After refrigeration, when I reheated the leftovers briefly in the microwave, the "bread" had firmed up a bit, and now had more like a gooey interior, and was more like a cake than a bread, for sure. I did enjoy the rest of the dish; I just wish that it had turned out much better.
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4 users found this review helpful

Cajun Spaghetti

Reviewed: Jan. 18, 2011
I've made and enjoyed t his several times, and noticed that I hadn't rated/reviewed it yet. I always make it exactly as written, using sunflower oil, sea salt, some "Penzeys Freshly Ground Pepper" and white onion. At first I tried larger shrimp, but then I thought that the 51-60 count shrimp worked better, so stuck with those. It is very tasty, a nice medley of ingredients. I will say that as written it's not very spicy (I like it hot!) and there's perhaps too much oil used. But all in all, I enjoyed this a lot, usually for three big dinners. I recommend it!
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4 users found this review helpful

Mozzarella Mushroom Chicken

Reviewed: Jan. 14, 2011
I give this one of my rare 5-star ratings. Not because it's necessarily the best dish ever, but the combination of easiness to make, fresh ingredients, and awesome taste put it right up there. I made it exactly as written (using several small garlic cloves to approximate one normal-sized clove). If I must quibble a little, this isn't the quickest dish to prepare, and might be a little too heavy on the garlic powder. Also, depending on how big the chicken breast halves are, the amounts of cheese and mushrooms might be a little too much. But those are minor items - overall, the fact that such a great-tasting dish came from so few ingredients quite surprised me, and I enjoyed this for two consecutive dinners. I can highly recommend this recipe- thanks!
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3 users found this review helpful

Easy Creamy Vanilla Fudge

Reviewed: Jan. 9, 2011
I've never made any kind of fudge before, I don't think, and I've hardly ever even tasted vanilla fudge either, so I may not be a good judge of this recipe. It was pretty quick and easy, and tasted okay to me. The vanilla flavor was fairly noticeable, and this was on the sweet side. I was a little surprised that the fudge had a slightly grainy texture to it (I guess the sugar transformed somehow). In little portions, it lasted me for over ten days. I probably won't make this again (I think I much prefer chocolate or even peanut butter fudge), but I can at least say this is worth a try.
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6 users found this review helpful

Fast and Easy Hamburger Casserole

Reviewed: Jan. 3, 2011
I kind of understand why this recipe got so many negative reviews here (more than most recipes I've seen, I think). The recipe is quick and easy, and has that comfort-food feel, but it's just a little weird, I think. I made this exactly as written, using 85% lean ground beef, "98% fat free" soup, and the biscuits were 10 buttermilk ones. Also, it took about 17 minutes to get the biscuits to be a bit "golden brown". This made two fairly big dinners for me, and I did gobble it down, but I wouldn't say it's especially tasty. I should note that the advice to soften the cream-cheese and mix it well should really be emphasized. I thought I did a decent job of it, and even mixed the dish some more while baking (just before putting the biscuits on). Even after all that, the finished dish still had little bits of cream cheese visible. I'm not a huge cream-cheese fan, and I wish it'd been fully melted and dispersed throughout the dish. I've only bought refrigerated biscuits a couple of times in my life, and one of the best things about making this was that I discovered a very nice brand of them. This was a slightly interesting recipe, but I don't think I'll be making it again.
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5 users found this review helpful

Apple Cake IV

Reviewed: Dec. 13, 2010
This was pretty good. I guess this kind of cake is an old standard, but I don't think I'd ever had it before. I made it exactly as written, using Granny Smith apples, unbleached flour, sea salt, and sunflower oil. What was unusual was that it tested "done" with a toothpick at only 50 minutes. I live at a high elevation, and baked goods recipes often take longer than written. This cake was pretty moist, and had good amounts of apples, cinnamon and chopped walnuts. Nothing fancy, but a nice dessert, especially when warmed a little in the microwave.
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2 users found this review helpful

Chocolate Cupcakes

Reviewed: Dec. 5, 2010
I've made this about three times now. The first was for myself, and to share with neighbors. The next two were for a group I belong to. I guess the consensus is around a 4-star rating. I made the recipe exactly as written, except that it took about 19 minutes to bake since I'm at a high elevation. This was the first time I'd ever baked cupcakes from scratch. I'd planned on frosting them, but they came out so moist and chocolaty that I ate/served them as is. They are very good for basic chocolate cupcakes; but others who prefer dryer cupcakes might want to adjust the recipe.
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2 users found this review helpful

Sesame Beef

Reviewed: Dec. 5, 2010
This recipe made a very good dish. I must admit I was a little bit disappointed, but only because I had very high expectations, I guess. I love this kind of dish at Chinese restaurants, and had never made anything quite like this. I made the recipe pretty much as written, using sunflower oil instead of generic "vegetable oil", and marinating the steak for about 24 hours. For the steak, I used a little over a pound of bottom round. This also marked the first time I'd ever cooked with sesame seeds. Marinating time aside, this gets points for being a very quick and easy recipe. I had half of this on a bed of boiled white rice, to soak up the sauce. For the other half the next night, I just spooned up the extra sauce, which was very tasty by itself. I do recommend this recipe; I just wonder what it would take to transform it from "very good" to "fantastic!"
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9 users found this review helpful

Cafe Latte Milkshake

Reviewed: Nov. 17, 2010
I made this several times since I had some ground coffee to use up. I rarely drink coffee, so I actually brewed it and let it get cold just for this recipe. This was quite tasty, but I wouldn't exactly call it a milkshake - it was quite liquid. It's more like a mocha "frappucino", I'd say. I made it exactly as written, but I guess a lot more ice cream would be needed to make it more milkshake-y. But, as is, it's a pretty nice drink. Thanks!
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5 users found this review helpful

Hodie's Sloppy Joes

Reviewed: Nov. 12, 2010
This was a very good recipe. I've tried several Sloppy Joes recipes, and there's not very much variation in them, I find. I made this almost exactly as written, using light brown sugar, and a little more ketchup than specified (I measured out too much and couldn't exactly put the excess back into the bottle). It was quick and easy, and was decently thick. Perhaps a tiny bit too sweet, in my opinion. But it was all quite tasty, and the serving count is dead-on - it fit onto 6 (smallish) hamburger buns. I can recommend this recipe.
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0 users found this review helpful

Rachael's Chicken

Reviewed: Nov. 8, 2010
For such a simple recipe, this was fairly tasty; thyme is always nice with chicken. I made it exactly as written, but I found the "sauce" to be way too much in quantity. Unless you let it simmer on medium-low for a loooong time, to reduce it a lot, it'll be much more than "just enough sauce", I think. But, for what it is, I'll give this a better-than-average rating for simplicity and taste.
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5 users found this review helpful

Chili I

Reviewed: Nov. 8, 2010
This was quite tasty, albeit a quite simple chili recipe. I made it exactly as written, using 93% ground beef, dark red kidney beans, and sea salt to taste. One complaint, though, is the "2 quart saucepan" - I found that to be too small. The recipe didn't say whether to drain the beans, but I drained (but not rinsed) one can, then wondered if there would be enough liquid in the chili, so left the other undrained. The chili almost filled the saucepan, and while cooking, it leaked quite a bit of liquid through the saucepan's cover. I think even if I'd drained both cans of beans, some leaking would have happened. A bigger saucepan is necessary, I think. This made three fairly big bowlfuls for me. The spices were basic (and not very hot, to my taste). Still for such a simple recipe, I thought the proportions of ingredients worked out nicely. As is usual with chili, I thought the reheated leftovers the next day were even better (and thicker). For a quick-and-dirty, mild chili recipe, I think this is a pretty good choice.
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5 users found this review helpful

Jackie's Spinach and Apple Salad

Reviewed: Nov. 5, 2010
This was quite a nice salad - not awesome, but very good. I don't think I'd ever even heard of maple syrup being used in a salad dressing, but it worked nicely here. I made the recipe exactly as written. The only change I might make, if/when I make this again, would be to go ahead and chop the apples instead of using slices in the salad. This lasted me for 3 fairly big salad lunches (a little soggy at the end, but that's no surprise). Thanks for a simple yet very tasty salad idea.
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3 users found this review helpful

Fluffy Scrambled Eggs

Reviewed: Oct. 17, 2010
There are lots and lots of scrambled egg recipes out there, but I gave this one a try because I had the exact number of eggs to use up. The eggs did cook up pretty "fluffy", but I think using so much milk added a slightly funny taste to the dish. I had half one morning, and I though the reheated half the next morning tasted a bit better. Pretty good stuff overall, though. Thanks!
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0 users found this review helpful

Pasta Peas

Reviewed: Oct. 5, 2010
I'm glad most reviewers liked/loved this, because I'm in the minority. I thought this was just barely OK. It wasn't anything bad, just - blah. I made it exactly as written. But in my opinion it could definitely stand to be made tastier. Those "6 servings" turned out to be pretty big - it made 9 bowlfuls for me. I don't have kids, but the thought did occur to me that this might be a pretty kid-friendly recipe, for what it's worth. But for me, it didn't impress at all, and I most likely won't make this again.
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5 users found this review helpful

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