naples34102 Recipe Reviews (Pg. 13) - Allrecipes.com (18863788)

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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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31 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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47 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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41 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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17 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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41 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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7 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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14 users found this review helpful
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Cajun Crab Cakes (No Breadcrumbs)

Reviewed: Jun. 23, 2013
I must admit I was prepared not to like these. What, no mayo? What’s with all the herbs? (I used fresh). It also seemed liked an overload of seasoning and way too many vegetables for the small amount of crab. I thought Hubs would appreciate them even less. His sensitive innards would never be able to tolerate all that Sriracha in the sauce, I thought. But he said he wasn’t interested in having any crab cakes anyway, so I proceeded. But he tried them and ended up eating two of them – we were both surprised at how much we liked them! So different, so flavorful, spicy and fresh tasting! Proof that sometimes it pays to go outside of your comfort zone and try something new and different.
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7 users found this review helpful
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Easy Mango Banana Smoothie

Reviewed: Jun. 23, 2013
I pretty much welcome any smoothie that doesn't rely on one berry or another so this one appealed to me. With only plain Greek yogurt on hand, I added vanilla and a little sugar. My mango was cold, and the banana ripe and frozen. I thought the mango flavor could have been a little more bold, but Hubs liked its subtleness. An overused word to describe this maybe, but we both found it refreshing.
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28 users found this review helpful
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Buttermilk Strawberry Shortcake

Reviewed: Jun. 22, 2013
I've always had strawberry shortcake made with pound cake, sponge cake or angel food cake - never with this sweet biscuit/scone like "cake." In addition to the turbinado sugar I gave them a good sprinkle of cinnamon sugar. Nice recipe.
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7 users found this review helpful
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Baked Tortilla Chips

Reviewed: Jun. 22, 2013
I changed these up a little by brushing both sides of the tortillas with olive oil rather than vegetable oil, and seasoning them with dried herbs and sea salt rather than the chili powder and cumin. Versatile recipe with lots of options - Parmesan cheese or cinnamon sugar might be next!
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5 users found this review helpful
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Baked Crispy Potato Chicken

Reviewed: Jun. 19, 2013
While I find this recipe very good in theory or concept (or I wouldn’t have chosen it in the first place), in my mind it has a couple of obvious flaws. I loved the idea of soaking the chicken in buttermilk, particularly with its additions of fresh garlic and bay leaves. I also loved the idea of coating the chicken in both Parmesan cheese and potato flakes. Where I had the problem was with the garlic powder and paprika – well, frankly, with the Parmesan and flour too, but that’s a much smaller issue. To use the same amounts of paprika and garlic powder as you do Parmesan and flour just seems like…a misprint? A typo? This can’t be right. I used a good sprinkling of each, nowhere near a full tablespoon of each. And while you need a lot less paprika and garlic powder, you need a good deal more Parmesan and flour to coat all these chicken pieces (I cut mine in about 1” strips). I placed the coated chicken strips on a cookie sheet lightly greased with cooking spray. I drizzled them with melted butter and baked them at 400 degrees, about 15 minutes, turning them once about half way through. I served them with barbecue sauce and ranch dressing on the side for dipping. Very, very good – but with the above-mentioned adjustments.
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21 users found this review helpful
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Orzo and Zucchini Salad

Reviewed: Jun. 19, 2013
We liked this. Light, fresh flavors, and unusually delicious served at room temperature. I adjusted the amounts of oil and vinegar, however, to the 3:1 ratio I prefer. I also added some sliced black olives, basically because I had some leftover in the fridge after making a pizza but it was actually a very nice addition. Also, to make this more carb-friendly, I doubled the amount of zucchini. Wouldn’t hesitate to make this again…and I probably will.
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8 users found this review helpful

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