NMChef1 Recipe Reviews (Pg. 1) - Allrecipes.com (18077969)

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Pasta/Pizza Sauce

Reviewed: Mar. 8, 2013
This was very nice. I used it on two pizzas and it tasted like I thought it should - slightly sweet and the right amount of herbs. My cooking time was a bit longer than 10 minutes, though, since I wanted to get a thick-enough consistency. More and more I'm liking the idea of recipes that replace prepackaged things, so I'll give this a 5-star rating.
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Citrus Frost

Reviewed: Feb. 27, 2012
This is a great drink recipe, though I picked the wrong time of year to try it (it's about 30 degrees outside today). I made it exactly as written, using "low pulp" orange juice, which was all I had on hand. I've never measured out ice cream for a recipe, so wasn't sure if to go by volume or weight, so I weighed out 10 oz. (1 1/4 cups) on my kitchen scale. This is quick and easy, and turns out nicely thick. In fact, I had one glass and kept the blender in the fridge for a few hours until I had the rest; I was glad to see that the consistency stayed the same. It has a pretty strong citrus taste, so you'd have to like those flavors, but I can heartily recommend this.
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1 user 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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18 users found this review helpful

Creamy Pesto Shrimp

Reviewed: Jun. 2, 2012
I guess I'll give this one of my rare 5-star reviews. Despite being quite unhealthy, the taste of this dish is awesome. I was a bit skeptical about mixing pesto in with the butter/cream/cheese sauce, but it worked out wonderfully. I made this recipe exactly as written, except that I didn't have enough shrimp. My more-than-a-pound of 16/20 count shrimp, after thawing/draining/peeling, turned out to be less than 12 ounces. If I made this again I would definitely add more shrimp. The suggested substitution of crab meat is sort of intriguing, too.
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2 users found this review helpful

Overnight Coffee Cake

Reviewed: Jun. 12, 2012
I guess I'll give this one of my rare five-star ratings. I'm not particularly fond of coffee cake - I rarely have it, but I'll eat it. I made this exactly as written, except that I had to lengthen the baking time to 45 minutes because the "toothpick test" failed as 35 and 40 minutes. I don't know what the standard is for coffee cake, but this tasted great. Better yet, I ate the whole thing myself, and leftovers, reheated in the microwave briefly, were almost as good as fresh, a week later.
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Sourdough Chipotle Chicken Panini

Reviewed: Nov. 2, 2009
This is a fabulous sandwich. I've now made it two days in a row. It's also the first time I've used my panini press, and perhaps the first panini I've ever eaten (I'm not sure). I made it exactly as written. I was lucky enough to find a "sourdough square" loaf whose label said "The perfect bread for paninis," so I knew I was on the right track. This was also the first time I'd used my bottle of "Ground Red Chipotle" (which tastes noticeably better than generic "chili powder"). This is a little messy to make, and even though my bread slices were fairly large, the sandwich was almost overstuffed, so I might use smaller chicken breasts in the future. Also, even though I like Caesar dressing, I think 1/4 cup (i.e., 4 T.) is too much, so I might cut it down to 3 or even 2 T. - the sandwich was a little too wet for my tastes. Still, and despite the fat content, this was a wonderful treat, and a great introduction to making my own paninis.
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1 user found this review helpful

Glazed Lemon Cake

Reviewed: Jun. 22, 2012
This was a great cake. Even though it's hardly from scratch, and yet another variation on 7-Up cakes, it had great results for me. I made it exactly as written, and baked it for 42 minutes until it tested done. The results were nice and moist, and even days later as leftovers in the fridge, they were about as good as just-baked. I was also quite impressed by the glaze - I'd never made anything quite like it, and it worked like a charm. This is a great recipe!
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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

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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Old-Fashioned Pink Lemonade

Reviewed: Oct. 27, 2013
This was great stuff. I made it exactly as written. My pitcher wasn't big enough for everything, though, so I used a stockpot! It occurred to me that it's probably hard to find actual cranberry juice, and the recipe probably meant "cranberry juice cocktail" (I used Ocean Spray's "original"). I like it, but I wondered if it would work well in this recipe. It was a great surprise how the sugar mellowed out the tartness of the lemon and cranberry juices. I'd never thought about how pink lemonade "should" be made, but this tasted pretty authentic to me!
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River Omelets

Reviewed: Jul. 18, 2009
This was a great recipe - I don't think I've ever made a baked omelet before. I had exactly 10 eggs I needed to use up, and this recipe fit the bill. I made it pretty much as written. For the hot pepper sauce, I used 1/2 tsp. (about 4 dashes, I think) of Tabasco sauce, and for the olives I opted for sliced ones (a 3.8 oz. can) instead of whole, so they'd disperse better in the dish. At 40 minutes the eggs didn't look quite set enough in the center, so I went the full 50 minutes, and the dish was pretty near perfect. I had it for 3 consecutive breakfasts, and I should note that the leftovers were able to be refrigerated and reheated just fine. I enjoyed this a lot - the ingredients were a lively, tasty mix. I personally would always prefer even more bacon (and/or other meats) and cheese inside an omelet, but I'll still give this a 5-star rating.
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11 users found this review helpful

Brown Jug Soup

Reviewed: Nov. 12, 2012
I thought this was a fabulous soup. I made it pretty much as written, except that for the bouillon cubes I used 4T of bouillon granules, since its package said "1T. = 1 cube". For the frozen veggies, I just weighed out 10 ounces of each from 1-lb. packages. I enjoyed this from start to finish, and was pleased to find that it kept its consistency, albeit a bit thicker, towards the end. I highly recommend this recipe!
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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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Onion Soup Mix

Reviewed: Feb. 20, 2013
I'll give this 5 stars just because I love the idea of recipes that duplicate or at least approximate pre-packaged stuff. I've made this a few times now, for use in dishes like meatloaves and such. But just today I decided to make the soup itself, following the directions from a box of the packaged onion soup mix (maybe the last one I'll ever buy). It's not the fancy French onion soup, but it was nice and beefy and oniony. I'll hang on to this recipe for sure.
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Frank's Spicy Alabama Onion Beer Chili

Reviewed: Jul. 4, 2009
This is great stuff. I give it 5 stars, not that it's the best chili ever, necessarily, but it belongs up there with the handful of best chili recipes. I made this pretty much as written. My beef was 85% lean (not sure if it was chuck or not), and a tad over 2 pounds. The beer used was a bottle of Corona Light. I also opted to add the red pepper flakes, which I crushed at home from a bag of dried "whole chile pequin" I had. The smell while cooking was tantalizing, so I had a bowl soon after it was done. The beer taste was pretty noticeable and I didn't like that. So I refrigerated the rest, and on the 3rd, 4th and 5th days had the rest. It really does get better! The beer taste faded into the background, and the spices and heat really developed wonderfully. It made 7 fairly big bowlfuls for me. The chili has a bit of liquid in it (I see that some reviewers complained about that), but not at all too much, in my opinion. It is a very nice blend of textures and flavors, and is pretty hot if you make it with everything listed. I made it again today, and look forward to enjoying it in a couple of days. Thanks for a great chili recipe!
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4 users found this review helpful

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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Chili-Cheese Dog Crescent Casserole

Reviewed: Jan. 2, 2012
This was great. I'll give it 5 stars. Not that it's quite a Beef Wellington recipe or something, but for what it is, it was yummy. Most of the ingredients are packaged foods, and this is a basic comfort-food recipe. It's quick and easy to make, and for a somewhat common recipe, it had a slightly elegant touch with the dough topping and sesame seeds. I tried to make it exactly as written. I'd never heard of the Pillsbury dough sheet, but when I went to the store looking for it, I found it right away. I've never seen shredded American cheese for sale, so I shredded/crumbled about a third of a pound of deli-sliced American cheese. I baked the dish for 20 minutes, enough to slightly brown the dough. One sign of a five-star dish is that I wanted to eat the whole thing in one go, but I managed to make it last for 2 consecutive dinners. Highly recommended!
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5 users found this review helpful

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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Quick and Easy Sicilian Meatloaf

Reviewed: Jan. 12, 2013
Fabulous recipe. Not terribly easy to make, but worth it. I made it exactly as written. Actually, for the package of onion soup mix, I used another recipe from this site that is supposed to be equivalent to it. This is somewhat decadent, and not very healthy, but tastes wonderful. Even the ketchup-based sauce/glaze on top is different from a run-of-the-mill meatloaf. I highly recommend this recipe.
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Raspberry Squares II

Reviewed: Jan. 17, 2013
This was awesome, and a lot better than I expected. I made it exactly as written, but I was a little worried about the pastry mixture not being quite right because the butter may not have been softened enough. I did bake it for the full 50 minutes, and it barely got a little browned. I preferred to have the leftovers reheated slightly in the microwave, which made them smell and taste even better. I think I might make this again soon.
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