naples34102 Recipe Reviews (Pg. 1) - Allrecipes.com (18863788)

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Italian Country Style Ribs

Reviewed: May 3, 2015
This was so “D” good I almost licked my plate clean tonight. I added onion, garlic, parsley and red wine to my own tomato sauce and simmered it slowly for an hour and a half. Very tender meat and not the slightest bit dried out. Served this with bucatini pasta and “Simple Broccolini,” also from this site. One of those big payoff for little effort dinners.
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Simple Broccolini

Reviewed: May 3, 2015
I love broccolini if prepared correctly and these are nice directions. I took one more step and transferred the broccolini to an ice bath after the first two minutes of cooking to stop the cooking process. This kept it a beautiful, vibrant green.
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Pink Flamingo Yogurt Smoothie

Reviewed: May 3, 2015
Purely subjective of course, but I am convinced that smoothies with mangoes in them are among the best. This one is particularly good and Hubs agrees - strawberries and mango are clearly a match made in heaven. Other than using strawberry yogurt rather than plain, I did not add or omit any ingredients. I did, however, change the amounts of them, using more fruit, less yogurt. It was a happy accident that in an effort to use up this perishable fruit I came up with a smoothie that, as Hubs put it, was pleasantly less sour than most. The only problem was that it could have been colder. I wonder if my forgetting to include the ice cubes had anything to do with that.
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Big Bad Burgers

Reviewed: May 2, 2015
This has such great flavor and the toppings magnificent, but Hubs and I both agree it would be much better prepared as meatloaf and then proceeding with the recipe and slicing it for sandwiches. I'd even go one step further and say it would be better without the dang bread crumbs but then it may not hold together well, given all the other liquid ingredients which the bread crumbs of course would absorb. As it was, Hubs found it a challenge to keep these from falling apart as he was grilling them. Also, adding the sugar to the onion-mushroom mixture just didn't appeal to me. I left it out, and the recipe didn't seem to suffer for it. Find a way to lose or reduce the bread crumbs without the mixture becoming too wet and you'll have yourself a 5-star burger (not meatloaf).
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Not Thousand Island Dressing

Reviewed: May 2, 2015
Yes of course, on Reubens, but this is an excellent salad dressing too. No mustard seed on hand, I substituted with about the same amount of ground mustard. If I were this recipe's submitter I'd be tooting my horn, for sure!
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Onion and Mushroom Scrambled Eggs

Reviewed: May 2, 2015
Eight oz. of mushrooms for 5 eggs? A whole onion? Even more startling, 1-1/2 TABLESPOONS of Italian seasoning? For 5 eggs? Especially regarding the seasoning, one could reasonably assume this has to be a typo! That said, if I were to rate this recipe according to these measurements, I would assign it one star, and according to AR’s guidelines, that means inedible. If I were to rate this, however, on more sensible measurements, I would rate this 5 stars. Not only did I not use 1-1/2 T. of Italian seasoning, I used none at all – because I don’t use “Italian” seasoning. But if I was to use it, I’d use a more reasonable 1/4-1/2 tsp. – “to taste” if you will. Besides, garlic and herb Boursin has quite a lot of flavor on its own and because of it you’d be pushing it with extra seasoning. I did, however, add some chopped fresh chives to compensate for omitting the “Italian” seasoning. As for the mushrooms and onions, I added what looked right to me, and it was far less than what the recipe directed. The Boursin added a pleasant, subtle, herby creaminess, and while the mozzarella didn’t contribute much flavor, it added a decadent gooiness. So in the final analysis, made as directed with at least one possible typo (the amount of Italian seasoning) this would be 1-star inedible. With more conservative amounts of everything, we loved it, 5 stars. In fairness, I’ll rate it midway in between at 3 stars, which assumes the reader takes into account these considerations.
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German Beef Rouladen

Reviewed: Apr. 30, 2015
Authentic, traditional or not, I don’t care. What matters to me is if it tastes good. I’ve made “Roll Mops” for years, but never with Dijon or sour cream and both seemed interesting ingredients to try. From the start, however, I knew I would use all broth, no water, to ensure a rich gravy. Also, 30 minutes is not nearly long enough to cook round steak to tenderness. It must be braised for more like an hour and a half. While Hubs and I both enjoyed this (because of a gravy prepared with all broth), we both agree it’s better without the Dijon and without the sour cream. Perhaps we’re just stuck in our ways.
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Rockin' Good Smashed Cauliflower with Garlic

Reviewed: Apr. 30, 2015
Of all the variations of “fake mashed potatoes” cauliflower recipes I’ve tried, this is one of the best. Most are good but most aren’t quite as sturdy as you’d want your “mashed potatoes” to be. This recipe, however, takes care of that issue by essentially drying them out with extra cooking time once combined with the other ingredients. (Though I did not cook it nearly as long as the 12 minutes the recipe directed) That step, and probably the Parmesan cheese too, made all the difference.
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Asparagus Side Dish

Reviewed: Apr. 30, 2015
This asparagus is too pretty, too good, to be called just “Asparagus Side Dish.” It simply doesn’t do it justice. One criticism on the recipe itself, however – 10 minutes cooking time would have turned this to an army green mush. Just a few minutes is plenty, given you’re going to continue cooking for another couple of minutes once you add the tomatoes.
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Boursin® Cheese Mashed Potatoes

Reviewed: Apr. 30, 2015
I would never have thought in a million years I could pass this off on Hubs. He dislikes so many cheeses, Boursin being one of them. He never said a word as he was eating them and, when asked, admitted he liked the potatoes and didn’t even know the Boursin was in there. It then begs the question, “So why include the Boursin if you can’t taste it anyway?” Trust me, you can taste the Boursin. And it’s good. So Hubs just THINKS he doesn’t like Boursin. I prepared this as written but did not precisely measure any of the ingredients, particularly the amount of buttermilk. I really doubt I used as much as called for. As this recipe’s first reviewer I regret having to say I didn’t get an immediate “yum” factor with these. I missed the creaminess and richness that butter provides. So I added the butter and…yum.
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Quick and Easy Shrimp Fajitas

Reviewed: Apr. 27, 2015
Were it not for the packaged taco seasoning and an overload of it to boot, this would easily have been a 5-star recipe. Make your own taco seasoning - there are some good recipes for that on this site. This time I used Healthier Taco Seasoning I. Add it simply to taste; in my case that meant far less than the recipe called for. Five stars.
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Healthier Taco Seasoning I

Reviewed: Apr. 27, 2015
I'm not sure why this is necessarily any healthier than the original version of this recipe simply because it uses fresh garlic. That said, I liked this recipe expressly because of the fresh garlic. I backed off on the black pepper, using only half what was called for. Once again, better safe than sorry. You can always add more if need be, but you can't take it out. Used this for Quick and Easy Shrimp Fajitas, also from this site. Loved it.
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Cucumber-Mango Salsa

Reviewed: Apr. 27, 2015
Even better than I thought/hoped it would be; excellent as a matter of fact! And to think I pretty much chose this particular mango salsa recipe just to use up a cucumber! I took it easy on both the jalapeno and the cilantro and it was perfect for us. Fresh, bright, interesting flavor and pretty to look at it, I couldn't have chosen better for our Quick and Easy Shrimp Fajitas and Cuban-Style Yellow Rice, both recipes also from this site.
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Cuban-Style Yellow Rice

Reviewed: Apr. 27, 2015
Subtle but pleasant flavor, the ideal counterpoint for a more boldly flavored main dish. I didn't have annatto powder but a quick internet search told me that equal parts of paprika and turmeric would be a suitable substitute. Also, rather than cook the onion in the water, I sautéed it briefly in a little butter before adding the rice, then let that toast a bit before adding the water and finishing the cooking. Not wanting to open a jar of pimientos for the little I needed for just Hubs and me, I finely chopped some red bell pepper to take its place. It added both color contrast and extra flavor. I served this with Quick and Easy Shrimp Fajitas and Cucumber-Mango Salsa, both excellent recipes also from this site. Hubs and I agree we'd gladly eat this exact same meal again.
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Red Potato, Asparagus, and Artichoke Salad

Reviewed: Apr. 24, 2015
Good enough as is, but I couldn't resist throwing in some capers and chopped fresh parsley. I did, however, lose the cayenne which in my mind would have been an unnecessary distraction. I drizzled the dressing on to taste. Very much appreciated a "potato salad" that was a little more gourmet-ish than most. I served this along with broiled lobster tails and The Best Seafood Stuffed Mushrooms, also from this site.
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The Best Seafood Stuffed Mushrooms

Reviewed: Apr. 24, 2015
The filling for these mushrooms is very similar to a shrimp dip I've been making for decades. I LOVE that dip (could eat it with a spoon) so I knew I had a winner with these mushrooms. I took it easy on the garlic powder, using just half what the recipe directed. Better safe than sorry I thought. And it was a good call. I still tasted the garlic, but in a pleasant, delicate way. I sure wouldn't have wanted to taste it hours later, which I'm sure would have been the case had I used the full amount! Since I was making just enough of the these for Hubs and me, using both crab and shrimp wasn't practical as I didn't want to be left with partial cans of either. I used all canned shrimp and filled the slight amount I was short with frozen salad shrimp. I probably added more green onion than the recipe directed, but didn't measure. Just threw in what looked right to me. As for the bread crumbs, I didn't have Italian bread crumbs because I don't use Italian bread crumbs. I crushed some seasoned bakery croutons into crumbs which proved to be a delicious choice. I served these as part of a complete dinner, broiled lobster tails and "Red Potato, Asparagus, and Artichoke Salad, also from this site, but these were so good I could have made a meal of them alone.
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Precious Pineapple Cake

Reviewed: Apr. 22, 2015
Trying to reduce our exploding pantry here in Naples, I wanted to make this cake bad. Only trouble was, I had the cake mix, but I had just two (8 oz.) cans of crushed pineapple, not the 20 ounces required. Throwing caution to the wind, I made a number of modifications and accommodations to get this done. So if you find yourself in the same boat I was, here's what I did. And it worked. Because the cake turned out surprisingly good. Fluffy, pretty, moist - and it tasted pineapple-y good too. I guess that made it a cake mix/pantry raid winner. I used melted butter, not softened margarine. In order to make up for the 4 ounces of pineapple with juice that I was short I just sort of guessed at this - I added an extra egg and 1/3 cup milk. I followed the mixing directions on the back of the (French Vanilla) cake mix box. Baked it in a greased and floured 13x9" pan for 35 minutes.
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