NMChef1 Recipe Reviews (Pg. 5) - Allrecipes.com (18077969)

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The Best Lemon Bars

Reviewed: Sep. 18, 2013
These were good, but not great - I know I've eaten (if not made) better Lemon Bars. I did make this recipe exactly as written, except that it needed to be baked longer, about 22 minutes, until it seemed done. I ate the whole batch over about a week, and they tasted pretty good, but the top layer seemed a little odd - maybe too many eggs? One thing that wasn't elaborated on, in preparing the bottom (crust) layer, was using a pastry blender. Were I a beginner, I wouldn't have know about it, but I worked the pastry blender, and firmly pressed the crust, and I really thought that the crust was deserving of "The Best" title; it's just that the top layer needs a little tweaking.
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Angel's Pasta

Reviewed: Sep. 10, 2013
This was very nice. I'll give it 5 stars for ease of preparation, healthfulness, and attractiveness. I like veggies, but don't have fresh ones all that often, so this recipe was a nice improvement on plain old spaghetti. I received 3 lovely tomatoes from the garden of a friend-of-a-friend, and this recipe was just the ticket. I made it exactly as written, and the results reminded me of how nice fresh basil is to have in a dish. One minor note: sometimes dishes taste just as good the next day, or even better (e.g., chili), but I ate this whole thing over two days, and it was definitely not as good when the leftovers were reheated on the second day. But eaten right after it was cooked, it was wonderful.
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Mediterranean Potato Salad

Reviewed: Sep. 8, 2013
This was a pretty nice dish. I made it for a potluck, and a number of people had small portions, and I received a number of compliments for it. There was a little left over and I had it myself, and I agree. I made it exactly as written, using red potatoes, except I boiled them for 23 minutes until a fork test indicated they were done enough. For the dressing, I used some made with an Italian Dressing Mix (also on this site), so I served up two recipes in one. I had thought that 1/2 cup of dressing wouldn't be enough, but as it turned out I thought it might even have been a little too much. I did serve it with the optional pita wedges, so they served for mopping up extra dressing.
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Brownie Cupcakes

Reviewed: Sep. 6, 2013
These were pretty nice, and I didn't really know what to expect - it was sort of a random recipe pick. I made it exactly as written, with the butter being unsalted, and the chocolate chips being semi-sweet. They turned out to be just like the title, brownies in a cupcake form. For brownies, they were a little on the basic side, though, so I won't give this a full 5-stars, but I managed to eat all 18 cupcakes in about 8 days, and I liked them all. I'm thinking that maybe I should make these again, share them, and see what my friends think.
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Ranchero Catfish

Reviewed: Aug. 13, 2013
I thought this was just OK, but that's just my personal tastes. I made it exactly as written, except using a little less catfish. I had two huge filets totaling about 1 2/3 pounds, so I cut each of them in half. I wound up baking the fish for 15 minutes. Breaded/coated dishes don't usually turn out well for me, but this one did - the coating adhered and baked well. It's just that "ranch" flavored chips are hardly my favorite, so the flavor was just OK to me. I love the spicy nacho flavored chips though, so perhaps I'll try again with those.
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NuNu's and Hot Dogs

Reviewed: Jul. 25, 2013
I love hot dogs, and like noodles, and thought this recipe was okay, nothing special. It's probably a pretty kid-friendly dish though. I made it exactly as written, except I've never seen an 8-ounce package of pasta, so just used half of a 1-pound package of "extra-wide" egg noodles. The noodles needed maybe an extra minute to cook. I thought there was a bit too much butter, and was a little surprised at how colorful this recipe turned out to be.
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Herb Baked Catfish

Reviewed: Jul. 13, 2013
This was quite nice - surprisingly, I found the leftovers even better (I ate the 4 servings over three nights). I made it almost exactly as written, except for a little more catfish. My regular store was out of catfish, so I went to another store that had huge fillets about 14 ounces each. So I used two of those, cut in half. Also, my pantry had both dried thyme leaves and ground thyme - I figured the former was more appropriate for this recipe. It did take me quite a bit longer to cook the fish, though - maybe 30 minutes. A fairly simple dish, but I enjoyed it quite a bit.
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Orangemade

Reviewed: Jul. 8, 2013
This was pretty tasty. I made it exactly as written. I'm never entirely sure whether measuring "2 cups ice cubes" is by weight or by volume, but since this was supposed to be slushy, I went by weight (i.e., a pound of ice cubes). It turned out maybe a little too thick, but nice and slushy. Not a very healthy drink, though - lots of sugar! I didn't drink it all the first day, so of course when I had the rest the next day, it was all melted and just liquid by then. At that point, I noticed that it tasted a lot like "Sunny Delight" (AKA "Sunny D").
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Grilled Salmon I

Reviewed: Jul. 3, 2013
This was the nicest grilled salmon I've made yet. I made it with 1.66 pounds of frozen sockeye, and marinated it for about 2.5 hours. I found the flavor a bit mild, so I wish I would have marinated it a lot longer. Not fantastic, but maybe worth making again sometime.
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Asparagus with Sliced Almonds and Parmesan Cheese

Reviewed: Jul. 2, 2013
This was pretty good - not fantastic, but worth keeping. I made it exactly as written, and served it as suggested: as a side for grilled salmon. One minor thing is that maybe less butter could have been used - it was a bit "wet" in my opinion. Otherwise, I enjoyed it.
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Magical Dressing

Reviewed: Jun. 30, 2013
This was quite nice. For salad dressings, I usually take the lazy route and either buy a pre-made bottle, or just use oil and vinegar. This recipe is almost as easy as either of those, and is very tasty. I'll bookmark this and will probably make it again.
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Chocolate Oatmeal Porridge

Reviewed: Jun. 24, 2013
Sorry to say, I'll have to just give this a 3-star "It was OK" rating. I made it exactly as written, except I cooked it for about 20 minutes, until thickened enough. It turned out to be like a hot, runny chocolate pudding, mixed with steel-cut oats. Not that I don't like both dishes separately, but the combination just seemed a bit weird. I ate it all, for three consecutive breakfasts, but I probably won't be making this again. Just a personal taste thing, I guess.
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Sausage Brunch Casserole

Reviewed: Jun. 5, 2013
This was a somewhat simple recipe, in a large genre, but I nevertheless liked it lot. So many breakfast things like this use cheddar cheese, and I was nicely surprised by the use of mozzarella here. I like both, but the mozzarella melted well and tasted great. One minor note: after 15 minutes there was still some runniness on the top of the dish, so I baked 3 more minutes. Even then there was still a little. Maybe I didn't stir things well enough before putting it in the oven? No big deal, though. I enjoyed this for a number of breakfasts in a row.
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Chocolate Cornstarch Pudding

Reviewed: Jun. 5, 2013
This is a great recipe. I'm so used to buying packaged instant pudding mixes, and I'm not sure I've ever cooked pudding from scratch before I ran across this recipe. I have some cornstarch that I need to use up, so I make a batch of this every week or so. I think I just made my fifth batch. I kept stirring it every couple of minutes as it cooled down, so as to inhibit a "skin" forming on it. I also had never really heard of eating pudding warm - I tried it once, but I definitely preferred this after it chilled in the fridge. This recipe is worth recommending!
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Spinach and Orzo Salad

Reviewed: May 31, 2013
I made this for a weekend get-together lunch with friends. I thought it was pretty good, but not quite a five-star recipe. My friends said they liked it too. I made it exactly as written, and should note that the recipe makes a lot of salad - those "8 servings" are pretty big, in my opinion.
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Slow Cooker Coconut Curry Chicken

Reviewed: May 19, 2013
This was decent, but nothing great. I made it exactly as written, using just over 2 pounds of chicken breasts, 2 "White Rose" potatoes, a white onion, and the chicken broth was made from a bouillon cube dissolved in a cup of boiling water. This made a lot of food - I served it over cooked brown "Texmati" rice, and it lasted for 5 meals. I prefer really hot curries, so even with 1/4 cup of curry powder here, I found the flavors slightly bland. It was good enough - just didn't wow me.
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Steph's Summer Salad

Reviewed: May 7, 2013
This was pretty good, but not fantastic since it was a bit of a simple recipe. Still, I enjoyed it over two days. I made it exactly as written, but I paused to think about how to cook the chicken (the recipe was a little vague). I thought of poaching, then I just pan-fried the chicken breast halves on medium heat, with some vegetable oil cooking spray in the pan. It took a while to ensure the middle was no longer pink, so the outside was a bit browned (which I liked). A lot of my broccoli florets were kind of large, so I cut them into two or three pieces. I'd also never used lemon pepper before, so I got some just for this recipe. Since there wasn't really a dressing in this salad, just a little oil, the lemon pepper added a nice flavor to the mix. This was nice, and it's worth making again sometime, but it didn't wow me.
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Cameroonian Fried Spinach

Reviewed: May 2, 2013
This was quite nice for a side dish (I had it with meatloaf). I made it as written, with maybe a little more shiitakes since I had some to us up. I got baby spinach in 6-ounce bags, so I just weighed out 10 ounces for this recipe. I didn't eat this with my fingers, for the full experience, but I enjoyed it. It's going into my recipe box.
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Dawn's Meatloaf

Reviewed: May 2, 2013
This was just okay, in my book. I made it as written, adding the optional chopped onion (yellow), and omitting the optional salt. The rolled oats and mustard make it different from most meatloaves, but it's not bad. Just nothing special, I think.
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Braised Venison with Rosemary and Shiitake

Reviewed: Apr. 27, 2013
This was a great recipe. A friend gave me 1.5 pounds of venison backstrap. I'd never cooked venison before, but others told me that backstrap is the best cut there is. Still, I was leery about how this would cook up - would it be greasy, or tough, or taste really gamey? I made this exactly as written, adding the optional cognac and baby carrots. The red wine I used was a Beaujolais, and I did thicken the sauce with the optional cornstarch and water. I served the results over egg noodles, and it lasted me for three fairly big dinners. It tasted great. The meat was a tad dry, but maybe that's the nature of venison; not a complaint at all, just noting that. The texture was very nice - I can see why someone I read online compared backstrap to filet mignon. I hardly know French cooking, but this just looked like something from that cuisine. If I'm ever lucky enough to get more venison, I'll make this recipe again for sure.
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