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

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Shrimp Curry Rice

Reviewed: Feb. 24, 2009
I'll give this a 5-star rating since it combines three of my favorite foods (bacon, shrimp and wild rice), plus I find I'm liking curry more and more too. I made this exactly as written. But I did use "thick-cut" bacon for additional bacon goodness, and since I could only find 4-oz. cans of small shrimp, I used 1 and 1/2 (eyeball measurement) of those cans. I did find that the 15+10 minute cooking time left quite a bit of liquid in the pot, so I then uncovered it and let it simmer for 5 more minutes. This was a very tasty dish, although I must say the curry flavor was very subtle here, and outweighed by the spice packet from the rice mix.
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8 users found this review helpful

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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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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Risotto with Chicken and Asparagus

Reviewed: Mar. 16, 2013
This wasn't perfect, but it was so nice, I'll give it 5 stars anyway. I made it pretty much exactly as written, except I had a bit more chicken, 1.17# (17.17 oz.) instead of the 10 oz. specified. (I have no idea where people find chicken breasts that small.) I didn't know what kind of white wine to use, so I used a Moscato d'Asti, which is sweet. The "add stock, and stir some more" steps were a bit involved, but I took the time. I'm not very experienced with risotto, but I've made a few different recipes, and in comparison this one didn't seem to come out with the desired "creamy" rice texture. Overall, though, I enjoyed eating this over two dinners, and it's still worth recommending.
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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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1 user found this review helpful

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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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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Quick and Easy Chocolate Pie

Reviewed: Dec. 18, 2007
This is a fabulous-tasting pie, and it's that much better because it's so easy to prepare. I did add the optional miniature semi-sweet chocolate morsels - I had less than the full 1/2 cup on hand, but more than 1/3, so let's call it a "scant" 1/2 cup. And I also used genuine Reddi-wip, but I didn't opt for the additional whipped cream or crushed candy. It was a bit unusual to use the whipped cream as an ingredient in the pie filling, instead of as a topping, but that made the filling that much tastier. And I love graham cracker pie crusts. I highly recommend this for any chocolate pie lovers out there.
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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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21 users found this review helpful

Zesty Quinoa Salad

Reviewed: Oct. 13, 2013
This was a great salad. I made it when some friends asked me to bring a salad to dinner. All three of them said they liked it a lot. I made it exactly as written, but using just the 1/2 teaspoon of red pepper flakes. I'd never cooked quinoa before, but I found it in my store, and it was a nice way to try it for the first time. I had a little left over the next day, and it was just as good. This is well worth making again.
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Blaine Pizza Sauce

Reviewed: Oct. 19, 2013
This was a great sauce. In fact, I made it three weekends in a row, paired with a pizza dough recipe from this site. Sure, there are fancier recipes, but this turned out very nicely for such a simple-to-prepare recipe with so few ingredients. I made it exactly as written. (I'm not sure why the "chill in refrigerator" step is needed, but I always refrigerated it for at least an hour.) One of my big concerns was the texture/spreadability of the sauce, and it totally met my expectations. The first time, using a 14-inch pizza pan, the sauce was a bit too thick. After that, the whole batch sufficed nicely for a 16-inch pizza. I may go on to try fancier pizza sauce recipes, but this one is highly recommended.
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Ham, Basil, and Feta Scrambled Eggs

Reviewed: Jan. 26, 2010
This is a great recipe. I'll give it a rare (for me) 5-star rating. Not that it's the best thing in the world, and I might give it only 4 stars for taste per se, but because it's so quick and easy to make, the whole recipe deserves 5 stars. I made it exactly as written, using a little sea salt and some freshly ground black pepper (I had some whole peppercorns on hand). I thought that 1 1/2 teaspoons of butter (i.e., 1/2 T.) was an unusual amount, but I measured it out and it indeed seemed to be the amount needed. I've already told a friend about this, and plan to make another batch tomorrow. It makes a decent-sized breakfast for one person (not a huge amount). Thanks!
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3 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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Taco Seasoning I

Reviewed: Nov. 6, 2013
I loved this - mainly because I love the idea of this. I'd been buying packaged taco seasoning for many years, but now that I've actually been cooking for a while, I love the idea of cheaper home-made equivalents to packaged food products. I looked up the directions on McCormick's own website, and basically used the whole batch (I made it exactly as written) for one pound of ground beef. (I actually made burritos with this instead of tacos.) My palate's not too sensitive, but this tasted just like the real thing to me. I always have these spices on hand, so I'll never go back!
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Platte County Pie

Reviewed: Nov. 24, 2013
This was close enough to "awesome" that I'll give it a 5-star rating instead of just 4 ("Liked it"). I made it exactly as written, noting that for the nuts I used about 1/3 pecans, and 2/3 walnuts. It's a bit different for a pie, but tasted great, and I managed to make it last for 5 or 6 days. It's just like the recipe description says: like a "giant soft chocolate chip cookie."
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Easy Bacon and Cheese Quiche

Reviewed: Nov. 30, 2013
This was a great dish. It wasn't quite as good when the leftovers were reheated, though. Still, I'm glad I resisted the temptation to eat it all right away. I made it exactly as written. I'd used those refrigerated rolled-up regular pie crusts in other recipes, but I think this was the first time I'd ever used a frozen deep-dish pie crust - I found them easily in my store. With the given time, the quiche baked up perfectly, and was very attractive to boot. Well worth recommending!
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1 user found this review helpful

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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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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Baked Beans II

Reviewed: Oct. 16, 2007
I rarely give out 5-star ratings, but this recipe deserves it, I think. Not only was it very tasty, but it's quick and easy to make, too. This was probably the first time in my life I'd taken canned baked beans (I used Bush's "Original"), which I like by themselves, and fixed them up to make them even better. I'm not a big fan of mustard, but I had a jar of Hickory Farms Sweet-Hot Mustard which I wanted to use up. It was a 2.25 oz. jar by weight, and it was probably less than 1/4 cup, but more than 1/8, I think. And I couldn't find 15 oz. cans of beans, so I used 2 16 oz. cans. Therefore I made this with a little more baked beans, and a little less mustard, than the recipe called for. For the onion, I used a large, sweet Vidalia. After I "finely chopped" it, I thought there might be too much onion in the recipe, but the end result was just right. I did drain the oil after cooking the bacon and onions, though. In the end, this was a nice, thick, not too sweet, and only slightly mustardy dish. I loved having lots of bacon and onions in there too. Thanks for a great recipe!
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42 users found this review helpful

Almond Green Beans

Reviewed: Aug. 24, 2012
This was better than I expected, for a fairly simple recipe. I made it exactly as written, except that the can of green beans was .5 oz. smaller than specified, and the tomatoes .5 oz. bigger. I was polishing off a jar of Italian seasoning, so only used slightly less than a teaspoonful of that. The recipe didn't say so, but I thought that the green beans needed to be drained - I poured out a lot of liquid from that can, and the final result still had enough liquid to it. I couldn't decide what to have this "side dish" with, so I just ate the whole thing for lunch/dinner. It was surprisingly tasty, and probably pretty healthy too. I liked this a lot!
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1 user found this review helpful

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