NMChef1 Recipe Reviews (Pg. 13) - Allrecipes.com (18077969)

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Applesauce Sandwich

Reviewed: Jul. 17, 2010
I just made this for myself, as a late-night snack too, but I'm a long way from my childhood days. This is a clever little idea - I've never heard of such a thing. I made it exactly as written, using quality Honey Wheat bread from a local bakery. I guess I expected the applesauce to be totally absorbed into the bread or something, but that didn't happen - maybe a little soaked in, though. All in all, this was a tasty treat, though I can't figure out the best kind of occasion for this - it doesn't seem like a breakfast or lunch thing, so I guess it's good for "I feel like having something", whenever that is. Thanks!
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Flourless Peanut Butter Cookies

Reviewed: Jun. 22, 2010
This must be the most-reviewed (1445 at this time) recipe I've ever made from this site! I was a bit skeptical about the concept here. I did make it exactly as written, baking for 8 minutes. The cookies are fairly crumbly and fragile (which I kind of didn't like), and my mouth detected grains of sugar inside (maybe indicating that they should have been baked longer?). The cookies aren't especially fantastic, but I'll bump up my rating to 4 stars because the recipe is so quick and easy. For what it is, this is a pretty good recipe.
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Feta Shrimp Pasta

Reviewed: Jun. 18, 2010
This was quite tasty - simple, light and delicious. I made it exactly as written, except that I had a little more than a half-pound of shrimp on hand, and used it all. Like some previous reviewers, I also have a slight problem with the proportions - a full pound of pasta is way too much for the "other stuff", in myh book. If i were to make this again, I'd cut the pasta down to a half-pound, or double everything else. One other minor quibble is that, as is, there are really no added herbs or spices. The feta adds some nice flavoring to the simple butter/shrimp/onion flavors, but this recipe is a little noticeable for the lack of a little basil? thyme? or something like those. But overall, this is a very nice recipe, which I just might make again, with my suggested changes.
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3 users found this review helpful

Peanut Butter Pie III

Reviewed: Jun. 8, 2010
This was very tasty, and very easy. I used a refrigerated pie crust here, and pre-baked it before filling it with the rest of the ingredients. (This was the first time pre-baking - I'd always used these crusts in baked pies.) I also used heavy whipped cream. The friend I shared some of this with wants to give it a 5/5 rating, but I'll just give it 4/5. It's great, but I'm sure there are better pies. Still, I just may make this again, since the ease/taste ratio is so high. Thanks!
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White Chili with Ground Turkey

Reviewed: May 8, 2010
This is a great recipe. I hesitate to give it 5 stars, though - that'd make it among the handful of best chilis ever, in my book. But still, consider this a strong 4-star rating from me. I made it pretty much as written. The green chiles I used were "fire-roasted whole green chilies", which I drained; I used 1 tsp. each of the cayenne and white peppers; I didn't drain the cans of beans; 1 cup of my chicken broth was "reduced sodium" (what I had on hand); and for the cheese I shredded a whole 1-lb. block of Monterey Jack. The pureed can of beans was a new little trick to me, adding a little body to the soup. The taste was great, an interesting combination of spices. The cinnamon was novel, and noticeable, but I did like it. The eight servings lasted me for 4 fairly big meals, and I enjoyed it to the last drop. If I might niggle a bit, the chili was a little soupy for my taste; I prefer thicker chilis. The cooking times and the medium-heat settings, in my case, meant that the broth was hardly reduced at all, and didn't get very hot, temperature-wise. I might turn up the heat and/or increase cooking time, next time. Overall, though, I highly recommend this recipe. (I usually read all previous reviews before posting my own, but this time I'll skip all 379 of them!)
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BBQ Chili Pasta

Reviewed: May 4, 2010
This is great stuff! I probably could have gobbled it all down myself the first night (or at least I wanted to), but I made it last for 2 nights. Still, 6 servings made for 2 big dinners. I made it exactly as written, except that my canned corn was a little bigger at 15.25 oz. (Also, I don't know where you and others find 8-oz. packages of pasta, but I've never seen one. So I just weighed out half of a 1-lb. package.) This is a noticeable twist on the "hamburger helper"-type recipe (as I call them) - the use of bbq sauce here adds a lot of flavor. I might quibble that the bbq sauce is a little too strong (depends on which kind you use, of course), and/or a little too much in amount; and that the ground turkey is a little skimpy in amount and flavor compared to ground beef. But overall, I enjoyed this a lot and just might make it again sometime. Thanks!
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Pecan Pie III

Reviewed: Apr. 28, 2010
This is my second failed pie. I made this exactly as written, but added a little more time at the end. I'm not very experienced at baking pies, and I live at a high elevation - I wish I knew how to fix "soupy" pies. I used a store-bought refrigerated crust, put it in a disposable metal pie tin, and used sea salt. Testing at 45 minutes, the center was quite liquid and the crust wasn't even browned. So I added 5 minutes, which barely improved things - but I heeded the warning to "not overbake". I wonder what would happen if I cooked it a lot longer - would the filling finally "set" sometime? As it is, this was disappointing - the taste was good, but appearance- and texture-wise it was a gloppy mess. (I usually read all previous reviews before posting my own, but I'm skipping all 129 this time.)
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Eggs with Tomatoes

Reviewed: Apr. 26, 2010
This was a bit of a disappointment. A few previous reviewers had the same problems I did. I made it exactly as written, using sea salt and sunflower oil (which was a new ingredient to me). My cooking times were 10 minutes each time - I didn't gauge them as was hinted at, but I probably should have, in retrospect. The results looked nothing like the picture - they were a gloppy mess. (This lasted me for three breakfasts, and the leftovers were a bit more solid.) Definitely no extra points for visual/textural appeal. On the other hand, the taste was somewhat good - I like cumin a lot. I agree with a previous reviewer that the proportions were off - I would add more eggs, or cut down on the tomato ingedients, if I made this again. I'd probably give this a 2-star rating, but I guess I'll add an extra star for taste/ease/healthiness.
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5 users found this review helpful

Peanut Crunch Cake

Reviewed: Apr. 19, 2010
This was very tasty. I had it all to myself, and polished it off in 8 days (that's about 900 calories a day!). One thing I'm not used to yet in baking recipes is what kind of peanuts to use when a recipe calls for "chopped peanuts" as this one does. Does that mean raw, or dry-roasted? Salted, lightly salted or unsalted? For this recipe I used dry-roasted salted nuts, which I chopped myself, and they worked out fine. Beyond that, I made the recipe exactly as written (except that I baked it for 42 minutes total; I live at altitude and a toothpick test at 40 minutes showed it wasn't quite done yet.) I enjoyed this quite a bit - thanks!
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Black Pepper Rings

Reviewed: Apr. 9, 2010
The good news is that these taste pretty darned good, for a fairly simple biscuit. Slightly eggy, nice and peppery, big and fairly dense. They definitely taste better warmed, though I didn't try them with the suggested coffee or espresso. The slightly bad news (which a previous reviewer ran into) is that they are kind of difficult for inexperienced bakers to make. I consider myself a low-intermediate baker by now, but I've never made anything like this. I was pretty sure I measured 6 cups of flour, and not 5, and the dough was quite wet and sticky. I slightly panicked and tossed in another cup or so, and tried to continue. The dough was still fairly sticky, such that I didn't think it possible or worthwhile to do the "scoring the perimeter" step, so I skipped that. I baked the first half-dozen for 20 minutes; then I added another half-cup of flour or so to the remaining dough, and baked the second half-dozen for 22 minutes. The second batch turned out better, being slightly browned on top. Lastly, I guess I was expecting these to look somewhat like bagels, if not pretzels, but the outside texture was slightly bumpy and irregular. As I said, these did taste pretty good, but the recipe threw me some curves along the way. I just hope the results I got were close enough to what I was supposed to get.
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6 users found this review helpful

Sausage Pasta

Reviewed: Apr. 5, 2010
This was a very good dish - I give it a strong 4-star rating. I wasn't sure what form of sausage to use (sliced? ground?), and wound up using ground "hot italian sausage". Likewise the pasta offered a lot of choices; I had only spaghetti on hand, so I used 3/4 pound of it, broken in half to make it easier to handle. After that, I made this exactly as written. With my choices, this was pretty easy to make, tasted great (even as leftovers), and moreover looked very visually appealing - a great dish to share with others. Thanks!
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Thirst Quenching Lemonade

Reviewed: Mar. 24, 2010
This lemonade tasted awesome to me! I'd never really thought much about how I like lemonade, though I've had a lot of it over the years. But I guess I do like it on the sweet side, and this delivered - not too sweet, but definitely not on the tart side. And the density is near-perfect too; not on the weak, watery side, but nice and "solid", for lack of a better word. I followed the recipe to the letter, and though I've squeezed fresh lemons before, this recipe didn't specify, so I just used bottled lemon juice. The recipe is a tiny bit time-consuming, with the boiling and cooling steps, but then again this is far better than just mixing a glass of lemon-flavored powder with a glass of water. This might not be the best lemonade recipe ever, but it's right up there in my book, so I'll give it 5 stars.
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6 users found this review helpful

Homemade Apple Cider

Reviewed: Mar. 22, 2010
This was an exciting new technique and recipe for me. I'm hardly an apple cider aficionado (and had to look up the difference between "juice" and "cider"), but this tasted really good, and the bottle of store-brand cider in my fridge couldn't compare. I followed the recipe exactly as written. It didn't say what kind of apples to use, but I did a tiny bit of research and decided to mix 5 Cameos and 5 Granny Smiths. I also presumed I didn't need to bother removing the stems, cores or seeds; I just quartered the apples and tossed them into my stockpot. This also marked only the second time I'd ever used cheesecloth. I was a bit careful with the two sieving steps, but overall the recipe is quite easy, even though it stretches out over 3 hours, plus more time to chill. I've already told people about how easy and tasty this is, and I plan to make another batch this coming weekend. Thanks for opening up a new dimension for this intermediate cook, and such a delicious taste too!
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19 users found this review helpful

Parmesan Chicken II

Reviewed: Mar. 22, 2010
This was a pretty good dish; I'm pretty sure I'd never cooked chicken drumsticks before. The taste per se may not be quite 4-stars in my opinion, but I bumped my overall rating up because the recipe is so easy and makes a lot of servings. I made this almost exactly as written; I used freshly-ground black pepper, and sea salt. Instead of dipping the drumsticks in the egg mixture, I brushed it on liberally. I tried to roll the pieces in the cheese mixture well, but I guess I'm still not very good at coating things, as only about half of the cheese got used this way. The baking dish wasn't specified, but I barely managed to cram everything into a 9x13 Pyrex dish, and sprinkled the rest of the cheese on top of it all. 45 minutes wasn't quite enough, in my case, to cook the chicken thoroughly "or until brown", so a couple of more minutes were needed. (I usually read all previous reviews before posting my own, but there are 300! already, so I'll skip that.)
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Brussels Sprouts Bake

Reviewed: Mar. 18, 2010
This was a pretty tasty dish and it made for fairly big portions at three consecutive dinners. It'd been years since I'd had Brussels sprouts, and I'm pretty sure I'd never cooked them, even from frozen. I always try to make recipes exactly as written, and almost did here. I used up all the dry bread crumbs I had on hand, and it measured to a little less than the half-cup specified; no big deal, though, as I thought there were plenty to go around. I see that several other reviewers mentioned using halved or quartered sprouts; I assumed I was supposed to keep them whole, and that worked just fine, in my opinion. I might've given this dish a 3 or 3.5 rating for flavor alone - it's good but not great - but I bumped it up to 4 stars because the simplicity of the dish takes ordinary Brussels sprouts to another level, without much effort.
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2 users found this review helpful

Jill's Sweet and Tangy Meatloaf

Reviewed: Mar. 11, 2010
This was a good recipe. It's different from the usual, and the technique (e.g., step 2 in the directions) was interesting. It was even unusual to use an 8x8 instead of a 9x5 loaf pan (I used a Pyrex dish). I made it pretty much exactly as written, using a good-sized white onion. In my case, 1 hour of baking left it slightly underdone in the center, so I should have opted for using a meat thermometer as suggested. Also, it was a little weird that there was a good amount of water (not fat, although there was a little of that too) in the bottom of the dish - I was surprised it didn't evaporate away. But the meatloaf itself was tasty, and held together pretty well, despite the lack of breadcrumbs/egg/etc. It lasted me for three pretty big dinners' worth.
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10 users found this review helpful

Waffles II

Reviewed: Mar. 5, 2010
What a great recipe - so glad I gave this a try. I helped make waffles when I was a kid, but in the decades since, I've had nothing but store-bought frozen waffles. Even though I got a second-hand waffle iron a couple of years ago, I hesitated to use it until now. This was so easy and it was exciting to finally make waffles from scratch. I made it exactly as written; the flour I used was unbleached, and the salt was sea salt - the only kinds I had on hand. I had a little trouble with beating the egg whites "until soft peaks form". I was using a fork, and don't think I quite achieved it, but I'm sure a hand blender would work much better for this. My waffle iron has nice non-stick plates, so after one waffle, I realized I could skip spraying them with non-stick cooking spray. This made 6 big waffles for me, and they froze well so I could have a waffle almost every morning for a week. I can't say that these are the best waffles ever - I'm not a waffle connoisseur - but I'll make these again and again, and I'll give this recipe 4 stars. (I usually read all prior reviews before posting my own, but I'm skipping the 235 prior reviews here.)
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Buffalo Chicken Rolls

Reviewed: Feb. 28, 2010
This was a very tasty dish. I made it exactly as written, except I didn't serve it with ranch or blue cheese dressing, as I don't really like either. I think this was the first time I'd ever flattened chicken breast halves - I'm not sure I got them as thin as they should've been, but they were able to be rolled up well enough to be secured by toothpicks. I also freshly shredded the provolone from a block I had on hand. The heating instructions seemed a little confusing though - the part about letting it brown 8 inches from the heat. Was this intended to mean switching to the "broil" oven setting? Placing the dish closer to the bottom of a bottom-heating oven wouldn't make much difference, I wouldn't think, so my rolls didn't really get browned. All in all, though, these were great to eat, and a pretty good approximation of a full-fledged buffalo chicken sauce, given the simple list of ingredients. (I usually read all prior reviews before posting my own, but I'm skipping the 116 prior reviews here.)
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2 users found this review helpful

Savory Chicken Breasts

Reviewed: Feb. 24, 2010
This was a great dish. I made it exactly as written, and it lasted me for two fairly big dinner portions. I usually read all previous reviews before posting my own, but I'll skip all 387 of them this time. It's already very well-reviewed, but I'll throw in my two cents. The taste was great, but if I might quibble a little, I think the amounts of the sauce and the bread crumbs were too much - if I make this again, I'd cut those amounts by 1/3 or even 1/2. And after the fact, it occurs to me that the recipe is light on spices; I'm not good at deciding what to add, but perhaps adding a little bit of one or more herbs or spices would make the taste even better. Lastly, I should mention that the leftovers, reheated 24 hours later, turned out just fine. Thanks for an easy, tasty dish!
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Meat Lover's Pizza Casserole

Reviewed: Feb. 1, 2010
This was a pretty good dish. Nothing astounding, but I lean towards a higher rating because it's pretty easy to make and it makes a lot (it lasted me for three dinners). I made it exactly as written, using 93% lean ground beef, sea salt, and canola oil spray to grease the dish. I measured out about 3.25 oz. of sliced pepperoni from a larger package. Most notably, I think this was the first time I'd ever used purchased pizza sauce. There were a few varieties at the store, and I wound up using a same-sized squeeze bottle of sauce by Contadina. I should note that I think a 2-qt. dish is pushing it. I had only a 2.5-qt. dish on hand, and the whole shebang barely fit into it. Reading some prior reviews, I see some people complained about the dish being pretty dry. I'd agree, I guess, but I didn't notice it at the time. All in all, this is a quite tasty, easy casserole.
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2 users found this review helpful

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