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

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Stuffed Pork Chops III

Reviewed: Jun. 22, 2014
This was pretty tasty, and I think it was the first time I'd ever made a "stuffed" dish (no mushrooms or bell peppers yet). I made it exactly as written. I thought my chops were fairly large, and I stuffed them well, but I still wound up with maybe 1/4 of the stuffing left over. I was a little surprised at how good such a simple stuffing tasted, but maybe I just love stuffing. Oh, a large skillet is needed to accommodate this recipe.
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Barbeque Tempeh Sandwiches

Reviewed: Jun. 16, 2014
I'm an omnivore, and like vegetarian-style dishes well enough, but I'd never had tempeh until I ran across this recipe. I made it exactly as written, and thought it was OK - not weird or icky, but not particularly yummy either. I did note that I thought the "4 Kaiser rolls" wasn't enough. I'd actually bought 6 of them, and still had some of this recipe left over. I guess I just don't like overfilling my sandwiches and making a mess. This is probably a nice sloppy-joes-like recipe for vegetarians, but I probably won't make this again, though I'm open to another recipe using tempeh sometime.
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Herbed Sweet 'n' Sour Chicken

Reviewed: Jun. 8, 2014
This was a great recipe. I made it almost exactly as written. I was using up a jar of ground allspice, so I put in a little more, maybe 5/8 of a teaspoon. And though my grocery store usually puts 4 chicken breast halves in a package, I found out when I got home that there were only 3, but they were very large, and totaled 3.66#. Because they were so thick, I needed to cook them for about an hour (perhaps the high elevation where I live was a factor, too). And I found the 2/3-cup of rice to be far too little - I would think at least 3 times that much would be right. But those are just a matter of proportion. The overall flavor and appearance of the chicken was wonderful (the thyme was prominent). In general, I would highly recommend this recipe.
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Mum's Swedish Meatballs

Reviewed: Jun. 8, 2014
These were very tasty. I made the recipe pretty much as written. The onion was a medium white one, and the bread was whole-grain white bread. As I see another reviewer mentioned, the meatballs were pretty soft and didn't hold their shape very well. Therefore, during the turning and simmering in broth, they slightly fell apart during cooking. Also I really should have had a very large skillet, or cooked the meatballs in two batches. Nevertheless, the flavor was wonderful, and I enjoyed the meatballs a lot.
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Mississippi Mud Cake III

Reviewed: May 12, 2014
This was a very nice cake. I'd vaguely heard of this kind before. I rarely make coffee, and when making it for this cake, I briefly wondered if the "cups" used were the 5-ounce "cups" used by my coffee maker, or the standard 8-ounce liquid measure cups - I used the latter. This was also the first time I'd ever used a tube pan. (I actually bought a 10-inch one for this recipe, but it turned out a little too big, and I think a 9-inch tube pan would suffice.) A toothpick tested clean at 1:20, so I stopped baking at that point. While still warm, the cake was still fairly soft, moist and fudgy. I actually preferred the cake as leftovers, straight from the fridge, or almost room-temperature again, when the cake was firm and richly dense. I can't say that I noticed the rum, but the coffee and chocolate combination was quite tasty. I don't know how this recipe compares with similar ones, but it's worth recommending, in my book.
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Quick and Easy Brownies

Reviewed: May 1, 2014
I've made a lot of brownie recipes, and these were among the best. They're sort of in the middle of the cakey-to-fudgy spectrum. I ate the whole batch by myself, over about a week. For some reason they tasted better and better - maybe refrigeration helped the texture? My only regret was that I didn't grease the pan enough - the brownies stuck to it quite a bit.
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Citrus Dressing

Reviewed: May 1, 2014
This was a nice, different dressing. I made it after a salad recipe on this site recommended a citrus dressing, which I'd never really heard of. I don't really like creamy salad dressings, except for Caesar dressing, but this is nice. When I read the recipe, I didn't notice how many servings it made - 32 is a lot! I've had salads for 3 days now, and still have a lot of dressing left. I wonder how the raw eggs will fare while this dressing is in my fridge - I hope I don't find out the hard way. For now, it's a fairly tasty dressing that I've had on two different kinds of salad now.
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Steak and Spinach Salad

Reviewed: May 1, 2014
I like a lot of salads, but this one was different, and quite tasty. I made it exactly as written - I had a little more steak, 1.14# of top round, but it was probably less than a pound after cooking (a decent amount of melted fat was left in the skillet). As suggested, I used a citrus dressing, in fact made with another recipe from this website. My only quibble is that I think this is at least 4 servings, not the listed 2. I had two platefuls for dinner, and I had the rest for lunch and dinner the next day. It was nice when the steak was hot, but also good the next day when everything was refrigerated. It was that good, and probably worth making again sometime. Thanks for a nice entree salad.
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Honey Ginger Shrimp

Reviewed: Apr. 22, 2014
This was a very tasty and quick dish. I actually made it 4 times, since I had some ground ginger to use up. I made it exactly as written, and served it over rice twice, and over penne twice. As nice as it is, it deserves a clearer name - the red pepper flakes are a very dominant flavor (though I like "hot" a lot), and the honey and ginger, though nice, are minor notes.
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Easy Garlic Ginger Chicken

Reviewed: Apr. 2, 2014
I liked this a lot. I made it exactly as written, marinating the chicken for a full 20 minutes. I actually grilled these over 4 separate nights, so I then separated the marinade from the breasts, and used the marinade for basting. I've had a number of weak marinade recipes, and sometimes it seems like hours of marinating don't work, but for this recipe, the flavors were quite zippy. "Lime" should definitely be in the title - even with so much ground ginger, I found lime to be the prevailing flavor. The chicken grilled up nicely. Great recipe!
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Pear Pie I

Reviewed: Apr. 2, 2014
I liked this, and made it exactly as written, using Bartlett pears, except that the amount of filling seemed too much, so I only put at most 6 pears' worth of the mixture in the pie. In retrospect, it "cooked down" a bit, so I was probably too conservative. This was also, I think, the first time I'd ever tried a double-crust pie. I used store-bought refrigerated pie crusts, and technically my double-crust technique was a mess - I have a lot to learn. This was nice, but I've made another single-crust pear pie recipe from this site a couple of times, and I think I liked that one better. I did, however, share this with several friends, and they liked it a lot.
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Skillet Sweet and Tangy Pork Chops

Reviewed: Mar. 2, 2014
I thought this was just okay - nothing special. I made it exactly as written (using Uncle Ben's "converted" rice), and served it with a side of okra. I like pork chops fairly well, but this sauce was just okay. There was a good amount of sauce and maybe if I'd let it thicken I would have liked it better.
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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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