naples34102 Recipe Reviews (Pg. 11) - Allrecipes.com (18863788)

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Onion Pasta

Reviewed: Aug. 22, 2013
Hubs called this “a solid performer” but said he wouldn’t call this memorable. While there is no right or wrong on this, all things being subjective, I have to disagree. Taking the time, over low heat, to adequately caramelize the onions gives the dish a rich and assertive flavor with a hint of sweetness. I didn’t bother with the bouillon and I didn’t miss it. Those beautiful, golden onions, the basil and a little garlic provided all the flavor I needed.
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9 users found this review helpful

Shredded Beef Tacos with Lime

Reviewed: Aug. 20, 2013
I’m glad I doubled this, using a 3-pound roast, because now we can enjoy this again! The recipe has immediate appeal; still, I found I was going to play with it. Chuck is a fatty cut so I didn’t see the need to add ANY oil, let alone so much. In fact, I trimmed the roast of a good deal of the fat before throwing it in the Crock Pot (rather than the oven). I used no oil, and only one cup of beef stock, even tho’ I doubled the recipe. I couldn’t see adding what would have been two cups of stock only to “drain and discard 80% of the liquid” as the recipe directs! In addition to doubling the remaining ingredients for my 3-pound roast, I added a teaspoon each of Mexican oregano and salt, and a good handful each of chopped Poblano peppers and onions. Since it would spend 8-10 hours in the Crock Pot, I skipped the marinating process, simply putting all ingredients in the Crock Pot from the start. This was excellent; tho’ I must stress that the oil can/should be eliminated and only use half as much stock so you don’t need to discard any! I used this to make shredded beef enchiladas and we both loved it and are looking forward to enjoying this once again as tacos.
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31 users found this review helpful
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White Chocolate Chip Oatmeal Cookies

Reviewed: Aug. 20, 2013
Me: So can you provide a little commentary on these cookies other than that “they’re good?” Hubs: Sweet, chewy, gooey, yum.
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14 users found this review helpful
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Risotto with Truffle and Parmesan

Reviewed: Aug. 14, 2013
Excellent. Even Hubs, who is not a fan of either risotto or Parmesan scarfed this right up. Patience is key to a great risotto in my opinion. Low, slow cooking, adding the broth ladle by ladle, allows the beautiful Arborio rice to release all its starches and get all lovely and creamy. The wine, Parmesan, truffle oil and butter make this rich and intoxicatingly aromatic and decadently delicious. Not a grain of it was left.
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8 users found this review helpful
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Eagle Brand® Lemon Cream Pie

Reviewed: Aug. 14, 2013
A delicious lemon version of Key Lime Pie and just as delicious. Just a couple of tips – beat your egg yolks until thick and lemon-colored. Add 1-1/2 tsp. of grated zest (I also used fresh lemon juice). Baking this for 30-35 minutes is not necessary and may even be too long - 15 minutes is just fine. I also used my own graham cracker crust: 1-1/4 c. graham cracker crumbs, 2 T. sugar and 5 T. butter, melted. Pat into pie dish and bake at 350 degrees, 7-9 minutes.
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25 users found this review helpful
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Bahamian Style Peas and Rice

Reviewed: Aug. 12, 2013
I read some, but not all, of the reviews and stopped, realizing I really didn't care whether this was the "authentic" way to make this, especially since the submitter titled her recipe Bahamian "Style" Peas and Rice. After reading the directions again before writing this review, I found I did not prepare this as the recipe directed, but only because I was careless in following the directions. I had drained the pigeon peas (which I found in an international market) and cooked the rice separately, both of which were contrary to the directions. The dish didn't seem to suffer for it. I did deliberately add the ketchup but skip the tomato paste. I also added some minced fresh garlic, basically because I had some left over from a dish Hubs was preparing and we liked that addition (authentic or not). When I first read the list of ingredients I knew this was bound to be a winner, and I was right. This is an interesting rice dish with a well-balanced array of ingredients and flavors. It does, indeed, have Caribbean flair, but we served this with grilled skewers of steak and shrimp, "Surf and Turf for Two," also from this site.
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4 users found this review helpful
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Peanut Chewies

Reviewed: Aug. 7, 2013
A total home run with the people I made them for (not to mention myself and Hubs too!). Gooey, creamy, crunchy and peanutty all at once. As I made these I expected to find them too sweet and was pleasantly surprised when they were not. Attractive, easy to cut, hold their shape, and just plain satisfying to the sweet tooth. And did I mention they are a fun, quick, no-brainer to make? Just my opinion, but the "optional" peanuts should NOT be omitted!
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7 users found this review helpful
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Key West Pink Shrimp and Florida Spiny Lobster Tails served with Hot Key Lime Butter

Reviewed: Aug. 5, 2013
I am of the opinion that to do anything with a lobster tail but broil it and serve it with nothing more than hot drawn butter is to insult it - until I tried this recipe. (Hubs requested something other than the usual broiled tail) As this recipe's first reviewer, to be most helpful to others I followed the recipe as closely as possible. But there was just too much "heat" for Hubs' sensitive innards so I used only 1/3 of the hot pepper sauce (I used Tabasco) called for. It was the perfect amount for both of us. I varied the cooking instructions just a tad - first, it was difficult to mix the lime juice with the butter and hot pepper sauce but melting it slightly took care of that issue. Also, since shrimp and lobster cooks (and can overcook!) so quickly, I cooked it first, then removed it from the pan before cooking the mushrooms - it didn't need that extra 5 minutes in the pan while the mushrooms cooked with the garlic and white wine. I returned the shrimp and lobster back to the pan once the mushrooms were cooked, then stirred in the butter/lime juice mixture. Upon serving I gave it a sprinkle of color with some chopped green onion. I couldn't get enough of this! The wine, garlic, lime juice and hot sauce contributed just "a little something" to take this dish beyond ordinary without camouflaging the sweet, tender, buttery, meaty taste of the Florida lobster tails and shrimp. An excellent dish, simply prepared with just a few quality ingredients, as most good dishes are.
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15 users found this review helpful
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Sweet Bell Pepper Rice

Reviewed: Aug. 5, 2013
I planned a simple seafood main dish with subtle seasoning for dinner and I wanted a rice side dish with some pizzazz and a little oomph to complement it. This was just what I had in mind. I loved the festive and vibrant color from the peppers, and the herbs (I used fresh basil, parsley and thyme, preferring their milder flavor to that of the oregano) gave it the punch of fresh flavor I was after. The addition of the wine was the perfect finishing touch. The bottom line? This is a perfect assembly of ingredients, taking the usual ho-hum side dish rice to something unique and special.
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30 users found this review helpful

Bacon Dijon Egg Salad Sandwich

Reviewed: Aug. 4, 2013
While traditional egg salad is always reliably delicious (and the ways Hubs prefers it), I often like to experiment with add-ins. In this variation I loved the additions of the fresh dill and chives, and bacon almost guaranteed this would be a winner. I did use mayonnaise rather than Miracle Whip (haven't had Miracle Whip since I was a kid) and I could see as I was adding the mustard (I used all Dijon) and the salt that the amounts of both were going to be too much for me. I used about half of what was called for and that was right for us - better to add little by little and taste to adjust. It wouldn't be egg salad without chopped celery for us so I added some. Rather than a sandwich, I used this for a light supper: a bed of lettuce dressed with a Lemon-Dijon vinaigrette and topped with a scoop each of this egg salad, cottage cheese and tuna salad.
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9 users found this review helpful
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Epic Mashed Potatoes

Reviewed: Jul. 20, 2013
It really does seem to be true that almost anything is improved with bacon, and it was the same with these potatoes. I love the combination of cream cheese and chives so I omitted the shallots and substituted chives for the parsley. To dress this up I prepared it in advance and piped it into mini cocottes, then baked them at 375 degrees about 25-30 minutes. Just as impressive as it was delicious.
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44 users found this review helpful
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Roasted Green Beans

Reviewed: Jul. 20, 2013
Great flavor and texture - it was nice to do something different than the same old green beans. Because I've tried it and liked it on asparagus, I sprinkled them with Parmesan cheese before roasting them at 425 degrees, about 18 minutes, then gave them a finish under the broiler for a couple of minutes. I'm thinking a squeeze of fresh lemon would be good too!
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37 users found this review helpful
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Bowties and Broccoli

Reviewed: Jul. 18, 2013
Nothing fancy or particularly special, just good - but then just about anything mixed up with pasta is a winner in my book. I cooked up some bacon along with the garlic and added it along with some of the drippings. Nice accompaniment to our roasted stuffed chicken.
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4 users found this review helpful
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Parmesan Sage Pork Chops

Reviewed: Jul. 10, 2013
So good my Parmesan cheese hating husband scarfed his pork chop right up and requested I not forget to make these again. That’s quite a tribute! I altered the recipe slightly so as to make it work better for me – first, I had boneless chops and found the stint in the oven unnecessary. A few minutes in the fry pan on each side was not only sufficient, it was perfect, tho’ I did de-glaze the pan with some white wine, allowing the chops some simmering time while it reduced. The chops were tender and juicy and the crumb coating stayed put. I added garlic powder to the salt and pepper seasoning, fearing fresh minced might burn during the sautéing. Finally, I used fresh, minced sage from my garden. The lemon zest was an unexpected and pleasant addition which I would not recommend omitting.
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15 users found this review helpful
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Mini Penne with Sweet Peppers and Parmigiano-Reggiano

Reviewed: Jul. 10, 2013
This is a combination of flavors and ingredients I am very familiar with and love. Nothing not to like here! I did substitute some traditional little rigatoni, added some garlic and skipped the broth which I didn't see the need for. This alongside Parmesan Sage Pork Chops (also from this site) and some fresh steamed broccoli made for a delicious and satisfying meal.
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10 users found this review helpful

Taco Seasoning I

Reviewed: Jul. 9, 2013
If comparing this to packaged, commercial seasoning mix this is very similar and very good. Submitter has the blend and balance of flavors spot on! Easy enough to adjust to personal tastes and I would highly recommend starting with a minimum amount of red pepper flakes and black pepper. You can always add more, but you can't take it out, so better safe than sorry. For us that meant eliminating the red pepper flakes altogether and cutting back on the black pepper by half. I did not find it necessary to add any flour or cornstarch as some others did, but I did add some water to moisten the meat and make it nice and juicy. I found one recipe was the perfect amount for a pound of ground beef.
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37 users found this review helpful
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Filet Mignon with Bell Pepper Haystack and Fresh Guacamole Served with Corn Chips

Reviewed: Jul. 8, 2013
I followed the recipe loosely, using boneless chicken breasts instead of filet mignon as I felt it was a better fit - I prefer my filet with salt, pepper and little else. (Ok, maybe a dab of butter). I also altered the seasoning to what you might use for fajitas. I skipped the beurre blanc because it was not needed, and better suited for fish or seafood. This is a nice dish with a beautiful presentation but the recipe itself is unnecessarily lengthy and complicated. Just cook up some peppers, top them with a nice filet (or in my case a well-seasoned chicken breast) and a dollop of guacamole. Done.
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3 users found this review helpful
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Grilled Asparagus with Cilantro Lemon Butter

Reviewed: Jul. 7, 2013
This is much bigger than the fact this is an asparagus side dish recipe. It really is the sauce that is the versatile star of the show! While this was delicious on the asparagus, I can imagine it would be just as good on any number of things - vegetables, potatoes, or any savory dish you'd use sour cream. Fresh, light and creamy with just the right amount of cilantro herbiness. And even with that, I would imagine this would also be very good with the herb(s) of your choice. This unique recipe has many interesting possibilities and variations. (Note: Steaming the asparagus on the grill wrapped in foil is sufficient. The initial step of cooking the asparagus in boiling water isn't necessary)
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3 users found this review helpful
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Grilled Halibut with Cilantro Garlic Butter

Reviewed: Jul. 6, 2013
SO glad Hubs preferred to have a steak tonight, leaving this all to me! I had him grill this for me on a cast iron skillet (alongside his steak) while I prepared the sauce indoors. Outside of backing off on the cilantro just a wee bit, I followed the directions - and couldn't have been more in love with this! I used halibut cheeks I brought home with me from Pike Place Market in Seattle - the best of the best. Good enough just on its own, the submitter is right on the money when she just so delicately enhances this beautiful fish with the flavors of lime, garlic and cilantro.
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6 users found this review helpful

Best Hummus

Reviewed: Jul. 3, 2013
Whoa! Garlic overload! Obviously garlic cloves vary greatly in size and mine must have been particularly large. I used just one good-sized clove and now as I write this it's all I'm tasting. Thank goodness I made this well in advance of serving so that I had the opportunity to adjust - by making another full recipe omitting the garlic altogether and adding it to the original batch. (Now we're going to have "hummus overload!") Perhaps it might be better to just start out with "a teensy bit of garlic" instead of the rather vague "3 cloves garlic." Other than that this is a good, basic hummus, tho' for my taste it could use a touch of salt.
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11 users found this review helpful

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