J. Nightingale Recipe Reviews (Pg. 1) - Allrecipes.com (18195234)

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J. Nightingale

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Spicy Tomato Cream Sauce

Reviewed: Jan. 10, 2011
Pretty good! A nice sauce with a bit of a zip to it. I wanted something a bit different than traditional sauce for some chicken mozzarella ravioli. I was looking for a cream based sauce and didn't want it to be very heavy so this looked like it would be interesting. I used Mr/Mrs T bloody mary mix for the juice and only 32 oz. I was afraid with so much liquid, the sauce would be too thin for our taste. I also drained the diced tomatos for the same reason. The sauce turned out the consistancy we like. A very easy recipe to add spice to your pasta. A keeper for sure.
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6 users found this review helpful

Mushroom Port Wine Sauce

Reviewed: Oct. 16, 2010
I wanted a sauce for lamb chops. Normally, I would grill the chops and serve plain, but I wanted some extra flavor. This was unbelievable. I didn't measure the mustard, but it was much less than the 1/4 cup called for - I wanted to insure I tasted the port with the lamb, and didn't want an overwhelming mustard flavor. Other than that, kept everything the same. It was yummy! Served with seared lamb chops, smashed potatoes, and steamed cauliflower.
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6 users found this review helpful

Tomato Soup I

Reviewed: Oct. 14, 2010
Excellent! My husband actually said it was the best tomato soup he has ever had....I told him that was exactly what the recipe creator said :) I pureed most of the tomatoes, as one reviewer suggested, and left only about 1/4 of the tomatoes "whole". I liked the creamy-ness, with just a bit of texture from the tomato. A happy discovery - I made the base ahead of time, just so I would have less work to do at the end of the day. This allowed the mixture to cool, eliminating the need to heat the cream so it wouldn't curdle. I added the cream when we were ready to eat, and heated the entire thing at one time. Served with grilled swiss cheese and tuna sandwiches and marble rye. It was a yummy dinner!
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8 users found this review helpful

Pleasant Pork Chops

Reviewed: Mar. 7, 2009
Not good. The paprika was overwhelming. If I were to make this again, I would leave it out completely. I didn't use any of the "fancier" paprika's that are out there, but I suspect if this recipe was originally developed by a bachelor a while back, I am thinking he used the run of the mill type paprika as well. I was pleased as I was making it because the sauce was rich and yummy and was looking forward to a tasty meal. As soon as I added the paprika though, it was, well.....really bad (to keep it polite).
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1 user found this review helpful

Bacon Wrapped Brown Sugar Smokies Dipping Sauce

Reviewed: Mar. 4, 2009
I made this to go with the Bacon Wrapped Brown Sugar Smokies, and although easy it really didn't add anything to the already delicious smokies. Everyone politely tried it once, then the rest just remained as the smokies were devoured all on their own. Make this as a different condiment for sandwiches, etc, but I wouldn't bother to make it for the smokies.
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2 users found this review helpful

Brown Sugar Smokies

Reviewed: Mar. 4, 2009
I cooked these at home and brought them to a friends house, so they cooled down quite a bit, but were warm (not hot)when we ate them and they were very good. However, I do not agree with a previous reviewers statement that they would be good hot or cold. The bacon grease solidified under the appetizer as they cooled, and I just didn't care for the look of the platter as they were eaten. Definitely make this if you are serving them soon after they leave the oven because they are de-lish when hot or warm! How can you go wrong with anything wrapped in bacon?
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3 users found this review helpful

Easy Chicken Enchiladas

Reviewed: Mar. 4, 2009
This makes a good vegetarian dish if you leave out the chicken, but I like using this recipe the night after we have a roast chicken to use up the leftovers. It certainly would be easy enough to grill up some chicken breasts, use pre-packaged cooked chicken or one of those warm cooked roasters all the grocery stores seem to have now. You can make it as hot or as mild as you like by changing the "heat" of the salsa you use. I don't think this is really "company worthy", but a definite family meal keeper!
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1 user found this review helpful

Scallops with White Wine Sauce I

Reviewed: Jan. 22, 2009
FABULOUS!! I was looking for something different for the sea scallops I had in my freezer, and this was it. The only change I made was using rice vinegar because I didn't have any white wine vinegar in my pantry. I think the vinegar gives a wonderful contrast to the heaviness of the butter and cream. A must try and a real keeper!
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1 user found this review helpful

Shrimp Scampi Bake

Reviewed: Nov. 3, 2008
Excellent! I am a big believer in making the recipe as written the first time I make it, then figuring out if my family would like any adjustments made to it. This was excellent "as is" - the dijon mustard really made the flavor pop, and gave it a less garlicy flavor that overwhelms so many scampis. If I were to make any additions, I would like a bit of an onion flavor added to it. I wouldn't want to overwhelm the way it tastes "as is", so perhaps a shallot may give it that flavor. I will try that the next time I make it -- but definately try it the way written the first time. I think you will be pleased !
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5 users found this review helpful

Dennie's Fresh Lobster Salad

Reviewed: Oct. 17, 2008
Lobster Snobs Take Note!!! This is UN-BE-LIEV-ABLE!! I love my lobster straight (steamed maybe with melted butter) and rarely have "leftovers" -- but when I did my husband asked for a lobster roll. I decided to humor him and made this recipe. It is wonderful, I would not change 1 single thing about it. The butter gives it a very rich flavor and the mayo does not make it oily or spoil the taste in any way. I encourage you to try this recipe, and if you don't have a pound of lobster meat, adjust the recipe for what you do have -- you will thank Dennie! Thank you Dennie! :)
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47 users found this review helpful

Penne con Sauccia

Reviewed: Oct. 3, 2008
Sorry, this is nothing special. Yes, it is easy but so is taking jarred pasta sauce and stewing italian sausage in it -- oh wait - that is basically what this recipe is. It was not bad by any means. Just mediocre.
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5 users found this review helpful

Slow Cooker Chicken Stroganoff

Reviewed: Sep. 19, 2008
So tasty and so easy. Busy cooks are always looking for hearty, easy meals and this one fits the bill perfectly! I prefer boneless chicken thighs over breasts, and I used those. I also started the recipe late in the day (chalk it up to the "busy cook" day!), so I cooked on high heat for about 3 hours and it came out beautifully. You have to try this one....it will go into your recipe rotation for sure!
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2 users found this review helpful

Skillet Pork Chops with Potatoes and Onion

Reviewed: Jul. 24, 2008
I was afraid this recipe would be too bland, but was pleasantly surprised by its flavor. The parm cheese gives it a nice zip. We are not normally big fans of pan cooked pork chops (because they dry out so easily), but these were very moist and tender. It's a "keeper"!
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2 users found this review helpful

Grilled Turkey Legs

Reviewed: Sep. 14, 2007
Really liked this recipe a lot! Unlike a previous reviewer, I really don't like the "carnival" drumsticks, so I was not looking for that flavor. I had purchased turkey drumsticks on a whim, looking for something different for dinner. Once I got them home, I had no idea what to do with them, found this recipe and it is definitly a keeper. It has a nice bite to it, but not overwhelming. The turkey was moist and tender, but the grill was a mess :) Don't change a thing!
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47 users found this review helpful

Feta Cheese and Bacon Stuffed Breasts

Reviewed: Jan. 14, 2007
Husband and I loved it - kids (ages 18 and 13) just OK with it, but will go into our "save" file. The flavors were great! I did make a few changes, but only because I didn't have the recipe with me when I was shopping (and we are not big fans of chicken breasts). I used boneless, skinless thighs (they are so juicy) and crumbled feta. As several comments suggested, I did double the bacon and marinated for a few hours. My prep (I followed the recipe directions with these few exceptions): 2 boneless, skinless thighs per person 2 bacon strips per person (plus a little extra to crumble on top, if you are so inclined!) Marinate thighs - as far as I am concerned, the longer the better. Really gets that nice garlicy flavor into the meat. Place 1 thighs(s) on bottom of 9 X 13 pan, cover with feta and lay 2 strips of bacon on top. Cover with a 2nd thigh (thus the 2 thighs per person). If you have left over feta and bacon, crumble on top. Cook at 350 for 30 mins - but check to make sure done/not overdone. This makes a good size serving, so be hungry or enjoy the leftovers! Really great flavor - Thanks for an easy and Yummy dish!
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3 users found this review helpful

Country Club Prime Rib

Reviewed: Dec. 26, 2006
Read the other reviewer comments below before starting this recipe! Mine is just my story.... OK, I admit, I was dumb, and I did not read the reviews before I started this recipe. Halfway through the cooking process, I took a peek at the roast and was horrified (in a chef/cook sort of way). The meat was grey looking and I couldn't see how it was going to look any prettier in an hour...this was my Christmas meal, and I do like to "present" the meal at the table. So, I panicked and decided to read the other comments to this recipe - I do wish I had done so prior to placing the meat in the oven... silly me. I ended up dumping the water, uncovering the roast, scraping off some of the salt and it came out OK. Some of my guests felt it was a bit salty (especially if you like to eat the crunchy outside of the meat), but I think it was OK -- which is not a good thing with such an expensive cut of meat. If you are consious of the amount of money you spend on a good cut of meat, I would stick with the "tired and true" recipe which one of the other folks who commented recaped for us.
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70 users found this review helpful

Mahogany Chicken Wings

Reviewed: Nov. 12, 2006
Delicious and a nice alternative to those who are looking for something other than spicy buffalo wings. I made these for a dinner party that had children in attendance, thinking the kids would like them. Turns out the adults liked them very much too! I would suggest spraying the pan with cooking spray, prior to baking, to make cleanup a bit easier.
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0 users found this review helpful

Garlic Parmesan Olives

Reviewed: Nov. 12, 2006
Olive lovers delight! I was looking for a "little something extra" to bring along to a small dinner party. This looked very easy so I tried it without reading the reviews. I was not very happy with their appearance - the parmesan is not very attractive when mixed with the oil as it sits on the black olives. BUT, they tasted delicious and were a big hit once someone took the plunge and tried them. I served them 2 ways -- as the recipe states and also with some added green olives, just for color. I added extra large pimento stuffed green olives and garlic stuffed olives (store bought, from a jar). I think this looked a bit more appetizing than the plain black olives, and appealed to those who were not black olive lovers.
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37 users found this review helpful

Absolutely The Best Shrimp Scampi

Reviewed: Aug. 2, 2005
I hesitated to try this recipe simply because of the goofy name, but I am glad I did. It is excellent. If you are looking for a very garlicy version of scampi this is NOT the recipe to try. The flavors are very subtle, and I thoroughly enjoyed every tasty morsel! Any time I had made scampi before, I cooked the shrimp in the sauce, so to fry them first and pour the scampi sauce over the shrimp was different for me. The result, however was wonderful, producing a very tender yet crispy shrimp under the succulant sauce. I will be making this recipe this weekend for our best friends and can't wait to see what they think about it!
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6 users found this review helpful

 
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