NMChef1 Recipe Reviews (Pg. 2) - Allrecipes.com (18077969)

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Delicious Grilled Hamburgers

Reviewed: Feb. 27, 2014
These were pretty good. For a long time I've been dumb about how to season ground beef for hamburgers, so I can always use new ideas. I made these exactly as written, using 85% lean ground beef. This was also the first time I'd ever bought Morton's "Season-All" seasoned salt (I see a lot of recipes that call for seasoned salt, so it was about time). I've used my countertop grill a fair amount, and was pleasantly surprised to find that these burgers grilled better (quicker and more well-done) than most things I've grilled; perhaps the brushing-with-olive-oil step helped with that? I have more of the ingredients, so I'm going to make another batch tonight.
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Sriracha Cocktail Sauce

Reviewed: Feb. 27, 2014
This was a decent sauce. I'm not a big fan of Sriracha sauce (all the craze these days), so I thought the garlic from it didn't fit too well here. On the other hand, this was the first time I'd ever bought a fresh horseradish root, so I liked peeling and grating some of it for this recipe. I made this exactly as written, and consumed it all in a few days (dipping lots and lots of 51-60 count shrimp into it). I probably would've liked this better if it was hotter (e.g., more horseradish).
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Baked Beans, Texas Ranger

Reviewed: Feb. 24, 2014
This was a great recipe, but then again, I love pretty much anything in this genre (baked beans or pork and beans, doctored up). I was a little confused on the main "baked beans with pork" ingredient, though. I checked my store shelves and didn't know if you meant "baked beans" (which featured bacon and brown sugar), or "pork and beans" (which featured pork and tomato puree). And the recipe already had both brown sugar and ketchup (tomatoes, that is). I chose the pork and beans. For the sausages, I used some Johnsonville "Hot Italian Sausage Links". Otherwise, I made the recipe exactly as written, using a yellow onion and rice vinegar. The results were very tasty, but the Italian sausage was a little unusual (but good) in flavor here. The sauce was richly-flavored, too, and I liked the addition of the diced pepper and onion - they fleshed out the dish. I'll save this one, and perhaps make it again with a different type of spicy sausage.
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Sriracha Chicken with Scallions

Reviewed: Feb. 22, 2014
I liked this, but it wasn't fantastic. I made it exactly as written using canola oil, spicy brown mustard, and I presumed that the recipe meant 3 chicken breast halves, and not whole ones. I didn't have any "chile oil" on hand, so I bought some "La Yu chili oil". I like hot foods, but I'm not particularly a fan of Sriracha sauce - still, it worked here. I was thinking that two bunches of scallions were too much, so maybe just 1 or 1.5 would suffice. This was nice when served over cooked "converted" rice, to soak up the sauce. I might make this again.
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Vanilla Wafer Cookies That Are Better Than Storebought

Reviewed: Feb. 21, 2014
I'm not sure these turned out (for me) like they were supposed to. I kind of pictured something like "Nilla Wafers". Because I live at a high elevation, cookies sometimes don't turn out as expected when I bake them. I made this recipe exactly as written, but for the first sheetful, I thought "surely 1 teaspoon isn't enough", so I made each cookie about a tablespoon, and the cookies spread and almost became one whole sheet. So subsequent batches were really a teaspoonful each. Even then, the cookies spread and, when cooled, were very flat, slightly lacy, and very crunchy; the vanilla taste was fairly prominent. The results I got weren't all that exciting, but were decent, crunchy treats. I ate them by themselves, but I'm sure they would have been better as suggested, e.g., as sandwiches, or with puddings.
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Emergency Garlic Bread

Reviewed: Feb. 16, 2014
I'd never thought of this, and I often have hot dog buns on hand. I have made "real" garlic bread recipes, and they're much nicer, but this was pretty decent. I ate the whole batch with dinner! When I made this, I used up a bottle of garlic powder, and it amounted to slightly less than 2 teaspoons - I would've liked quite a bit more. And for the butter, I used 2 tablespoons, more than the recipe mentioned. In my case, the hot dog buns were a softer bread than the garlic breads I'm used to, but that was okay. I guess I'll keep this in mind for occasional impromptu dinners.
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Beef Tips

Reviewed: Feb. 13, 2014
This was a great recipe. I made it exactly as written, except that the several brands of gravy mix I saw in my store were all .87 oz. and not .75 oz. I used some extra-lean beef stew meat and it came out wonderfully tender. I did think the recipe used too much water, though, as there was a lot of liquid after 1.5 hours of simmering (and keeping it covered all that time, as the recipe said, didn't help). I then did step 4 (adding the gravy), and it still took quite a while for the gravy to reduce noticeably. I ate this over cooked rice, for three consecutive dinners, and enjoyed it greatly. I do see, in a couple of reviews here, that some reviewers thought this was too salty. I guess I can agree with that, so if I make this again, I'd skip the 1 teaspoon of salt, and even use low-sodium soy sauce (and maybe less of it, too). But overall, I can highly recommend this recipe.
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Sloppy Joe Sandwiches

Reviewed: Feb. 9, 2014
These made two very nice Sloppy Joe sandwiches. I made it exactly as written, except that I thought the range levels and cooking times were too much in my case. At medium-high heat, the ground beef and onion mixture started to burn, so I turned the heat down. And for the final simmering step, I thought the mixture was pretty thick to start with, so 30 minutes on low seemed unnecessary, but I did it anyway. I used two fairly large whole-wheat hamburger buns, and the amount of Sloppy Joe mixture seemed just right. There are a lot of variations on this recipe, but I did enjoy this one a lot, and it's worth making again.
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Simple Beef Stroganoff

Reviewed: Feb. 5, 2014
Sorry, but I'll have to give this barely a 3-star "It was OK" rating, it was pretty blah. For one, though I love garlic, I thought there was too much here. For another, the soup/sour cream mixture didn't result in a creamy texture at all - probably some water should have been added to the recipe. I made this exactly as written, using 85% lean ground beef, medium egg noodles, and eyeballing half of an 8-ounce container of sour cream. It wasn't bad, and I ate it all, but I probably won't be making this recipe again.
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Blueberry Crumb Pie

Reviewed: Feb. 3, 2014
This was pretty nice, but the filling turned out pretty soupy for me. Most fruit pies do, probably because I live at a high elevation, so I probably can't blame the recipe for that. I made the pie exactly as written, using frozen blueberries (which I thawed in the fridge for a few hours), and I baked it for 45 minutes. Despite being a structural mess, the flavors were very nice - I was surprised to find that the lemon juice and zest made a noticeable and tasty difference. I might consider making this again, and hopefully I can implement some of the suggestions I see in other reviews, and wind up with a five-star experience.
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Bucatini Pasta with Shrimp and Anchovies

Reviewed: Feb. 3, 2014
This was a great dish! I made it exactly as written, using just over a pound of 26-30 count shrimp. I'd never even heard of bucatini, but I managed to find it in the second grocery store I checked. The flavors were great, and I liked the variety of ingredients. The only thing that really seemed "off" to me was the pasta itself. It just seemed unwieldy here, for lack of a better word. Since there was hardly any sauce to speak of, it just didn't mix well with the rest of the ingredients. Maybe a smaller pasta, like penne rigate, would be more suitable, in my opinion. But that's a minor complaint, and I'll give this a 5-star rating anyway. I enjoyed this a lot, and highly recommend it.
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Mostaccioli Salad

Reviewed: Jan. 31, 2014
This might have been pretty nice, except that I thought there was way too much dressing, and it was too sweet. At a guess, I would have cut the distilled white vinegar to no more than 1 cup, and the white sugar to even less. I made this exactly as written (using a yellow onion, and a jar of sliced pimentos, because that's how they were sold), and the salad was just way too wet, and it seemed like a waste of ingredients (minor, I know, but proportions matter when judging a recipe).
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Honey Soy Tilapia

Reviewed: Jan. 30, 2014
This was pretty nice. I made it exactly as written, except my tilapia filets were a little larger (slightly over 4 oz. each). Since I like strong flavors, I marinated the fish for an hour and 20 minutes. When I discarded the marinade, I chose to keep some of the minced garlic (maybe half) on top of the fish. I wound up baking the fish for the full 20 minutes. I can't say that my palate was sophisticated enough to appreciate all the flavors here (like the balsamic vinegar), but at least I enjoyed the overall taste!
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Baked Soy Lemon Chops

Reviewed: Jan. 28, 2014
I liked these a lot! I didn't get the pork chops I usually buy - I looked at the several kinds my grocery store sold, and used "boneless pork loin sirloin chops". Besides the marinating/cooking times, I made this recipe exactly as written. I haven't made many "marinated" recipes, but since I like strong flavors, and I've been disappointed before, I marinated these chops for 4 hours. And I baked the chops for the full 40 minutes. The flavor was strong and savory, and I ate the chops with peas and white rice, over 4 days. This is nothing fancy, but still very tasty, and worth recommending.
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Amy's Delicious Turkey Burgers

Reviewed: Jan. 22, 2014
These were pretty tasty, for a fairly unusual creation. I made it exactly as written, but I skipped the optional "dried minced onion" since I didn't have any on hand. I noticed that my store sells both 85% and 93% (I think) lean turkey. I used 85% here, but I'm thinking that 93% might have been better. I cooked these on a countertop grill, and I found that the burgers needed at least 6 minutes per side. I was a bit skeptical of so much garlic powder and red pepper flakes in this recipe. I like both, but I was worried that too much was used here - it turned out to be just fine.. And the use of the cheese-flavored crackers was novel. It all added up to some great-tasting burgers - nothing fantastic, but I just may make these again soon.
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Soy and Garlic Marinated Chicken

Reviewed: Jan. 19, 2014
This was pretty nice. I've only made marinated recipes a few times, and usually found the flavor too mild, so for this recipe "at least an hour" meant about 5 hours marinating time for me. Also, I used a countertop grill instead of an outdoor one, and I found that a cooking time of 17 minutes per side was necessary in order to cook the chicken well enough. When I drained the marinade, I sieved out the minced garlic and put it back on top of the chicken, because I love garlic. This is a simple recipe, but it was quite tasty anyway.
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Margarita Dressing

Reviewed: Jan. 18, 2014
This was pretty nice, and different - just a random recipe I tried. I made it exactly as written (using bottled lime juice, not fresh-squeezed), and it was very easy. I didn't actually have this with Mexican meals (just with simple salads for lunch), but I'm sure it would have paired nicely.
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Best Hamburger Ever

Reviewed: Jan. 14, 2014
I liked these, but they weren't all that spectacular. The ingredients sure did make it look like a meatloaf recipe. I made this exactly as written (for the cheese, I actually used a Colby/Jack blend). For the first burger, I thought 5 minutes on each side wasn't enough, so after that I made it 6 minutes, or even more. This was on a countertop grill - I'm not a pro at grilling, so I'm sure a better job could have been done with this. This all made for 4 pretty big burgers - not the best hamburger ever, but at least worth trying.
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Great Garlic Bread

Reviewed: Jan. 13, 2014
This was pretty nice, though it's a simple, almost intuitive recipe. I made it exactly as written, using a "Pane Toscano" that happened to weigh exactly a pound. I used all of the butter mixture on step 3, but I think I probably should have saved some of it for step 4. I agree with another reviewer that using fresh (crushed) garlic might just make this a 5-star recipe. I may make this again, and perhaps I can bake it a little longer - I would've liked the mozzarella to be a little browned if possible - this first time out, it was just all melted.
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Marinara Sauce II

Reviewed: Jan. 7, 2014
This was a great sauce. I'm sure there are better ones out there, but it impressed me quite a bit. I've used canned/jarred sauces for a long time, and I'm not sure I'd ever actually prepared a marinara recipe before this. I made this exactly as written (the step about breaking apart the whole tomatoes by hand was a new thing to me), except that my skillet was pretty full, and when covered it bubbled over a couple of times, so I left it uncovered for about the latter half of the cooking time. Oh, I polished off the last 2 cloves of an ordinary head of garlic, so for the other 2 cloves, I used an heirloom garlic for the first time ever - not that I could tell the difference in the finished sauce. I was surprised to realize that this sauce didn't use oregano at all, but I didn't wind up missing it. This lasted me for 4 or 5 meals, and it was just fine when reheated. This is worth recommending.
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