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

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Super Simple Biscuits

Reviewed: May 31, 2013
I tried this recipe as an experiment, just for grins, because some things about it were so unusual. What struck me? First, baking them in a muffin tin. Second, at the moderate temperature of 350*, a temperature more for cupcakes. Third, a stick of butter for a cup of flour?! Finally, some reviewers reported the tops didn't brown. I decided to try this recipe with a different take. I blended the butter with the flour until crumbly, then gently stirred in the sour cream, taking care not to overwork the dough so as to ensure tenderness. I like the crusty, sort of crunchy, golden exterior of a nicely baked biscuit so I baked them at 450* on a cookie sheet, lined with foil for easy clean-up. I dropped them onto the sheet in mounds and flattened them slightly. (If I try these again I'd skip that step - maybe they'd rise just a tad higher) I was pleased with the results, all of which I expected. I saved time and a pan to clean by dropping them onto cookie sheets. The biscuits baked to a golden brown, including the tops - and in 10 minutes! They were soft and tender with a crusty exterior. And because of all that butter they were rich and flavorful. But...as I also expected, these were TOO buttery - you could use half the butter (even if you had to add a little extra sour cream or even milk to compensate) and these would be much better - less butter-saturated and a little less salty. Four stars as I baked them, lower if baked as directed and they didn't brown.
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Rhubarb, Strawberry, and Blueberry Cobblerette

Reviewed: May 30, 2013
Hubs and I could never eat a full (or even half) recipe of this before we either got sick of it or the cobbler topping got soggy. So...I scaled the recipe down to two servings and, using just strawberries and rhubarb, baked this in individual ramekins for 20 minutes. I didn't have tapioca so I substituted flour, 1-1/2 times as much. I didn't have raw sugar either, but ordinary white sugar worked just fine. I really liked that this was not overly spiced - the hint of cinnamon was just enough. A minor and subjective criticism because these are delicious and SO cute, but I found the topping a little skimpy - next time I'll make another half recipe of it.
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9 users found this review helpful
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Key Lime Cheesecake I

Reviewed: May 26, 2013
ALMOST perfect. It's not that it's too limey or even too tart - it just needs a little more sugar! This is indeed rich and creamy and just right limey, and even tho' I think it could stand another few tablespoons of sugar it's not going to prevent me from having another (and another) piece. To make slices neat and clean I used unwaxed, unflavored dental floss.
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12 users found this review helpful
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Buttered Biscuits

Reviewed: May 26, 2013
It is an excellent recipe like this one that has Hubs reporting it has made a biscuit lover out of him. (Historically he has NOT been a fan) As for me, the cook as well as the consumer, I can say that it is almost embarrassingly easy to turn out a darned respectable biscuit when you use self-rising flour and a grand total of three ingredients! Further, grating the stick of butter into the flour with an ordinary box grater makes quick and simple work of combining the two. It's also a time-saver to simply drop the biscuits onto the cookie sheet rather than rolling or patting out the dough and cutting them out. I kind of like the rustic look anyway. I dropped them out onto the cookie sheet with a medium-sized cookie scoop and then flattened them slightly to about one-half inch. The high baking temperature gives these a crackly, somewhat crunchy crust and man, was that good! Just for a little added sheen I brushed them with melted butter when they came out of the oven. I served these with our egg breakfast this morning but I could have eaten them all by themselves.
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7 users found this review helpful
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Muffin Pan Frittatas

Reviewed: May 26, 2013
Very similar to other muffin frittata recipes; this one differing in that it calls for asparagus rather than zucchini, although a variety of vegetables would work. Also different with this recipe is that it directs you to pre-cook the vegetables before mixing them in with the eggs and then baking. This is an unnecessary step. If the vegetables are chopped finely enough, which they should be anyway since these muffins are so little, you can save yourself some time and a pan to clean. Since the asparagus (or in my case zucchini) is green, I chose to use red rather than green bell pepper for the color contrast. I also added fresh chopped dill because I love it. These are nutritious and wholesome but still hearty, delicious and satisfying. I baked these in free -standing silicone cups that I sprayed with cooking spray. They popped right out and were a cinch to clean. Good, good for you, pretty on the plate and easy clean-up. I like that. (Note: if you want to save a few calories I've also made these without the cheese with equally good results)
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20 users found this review helpful
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Potato, Egg and Green Bean Salad

Reviewed: May 25, 2013
I know this recipe was submitted by Egg Farmers of Ontario but unfortunately I have to say that while I did enjoy this salad and will happily make it again, it is much better without the eggs for a number of reasons. First, there is no way to avoid the little egg yolk "crumbs" that cling unattractively to the potatoes and beans. Leaving out the eggs would give this a much cleaner, brighter look. Second, I believe this salad is best served at room temperature and I'd feel more comfortable doing that without the eggs. Third, while this may just be a personal thing, the texture of the eggs against the potatoes and green beans was off putting for me. Finally, it needed something "fresh" and green I think, which would not only look pretty but would give it a burst of fresh flavor it really does need - I used chopped green onion, but any fresh herb would do - tarragon and dill come to mind, or even parsley. Still, as this recipe's first reviewer, I happily report this is quite a lovely salad with a nicely seasoned, well-balanced vinaigrette.
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Buttermilk Oatmeal Muffins

Reviewed: May 24, 2013
I love it when I make a muffin recipe and it's a muffin, not a cupcake. Just as any drink served in a martini glass seems to be called a martini nowadays, it also seems any cake recipe baked in a cupcake liner and left unfrosted is called a muffin. Not. The mixing method is different, the flour to fat ratio is different, and a muffin has very little sugar (as opposed to cakes, where the flour and sugar ratio is nearly equal). This is a muffin, and I appreciated that. I added two cups of chopped rhubarb, not because this basic muffin needed it, but because I'm looking for excuses to use it. I also sprinkled them with some demerera (turbinado) sugar just to dress them up. These are moist, rather "bland," as true muffins are supposed to be (do we think of biscuits as bland?), the taste of the oatmeal apparent. Just the right level of sweetness - remember, this is a muffin, not cake! When I mixed up the batter I did use a heaping cup of sugar but only to adjust for the tartness of the rhubarb. While these would be delicious spread with a little butter, honey or jam, they were quite satisfying just as is.
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20 users found this review helpful
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Filled Rhubarb Coffee Cake

Reviewed: May 24, 2013
As with any recipe we try, myself included, we have high hopes for its outcome. This, unfortunately, was one of the rare occasions I was let down. The batter looked good, but when I topped it with the filling I should have trusted my instincts and stopped when I saw enough was enough (about halfway through). I also had a sudden memory of a similar cake I tried from this site, remembering the cake was basically ruined by an excess of this same kind of filling. I carried on, using the full amount of filling, and shouldn't have. The cake didn't bake properly, even caving somewhat. At least that will not be seen when the cake is turned over, I thought. But I knew it was caving for a reason. Cutting into it, my fears were realized - there was far too much filling, not just from a taste perspective, but it was just too much for the cake to handle. It made the cake too heavy, almost wet, and too sweet - not to mention unattractive. Years ago Hubs wisely told me that if I'm not enjoying a book I shouldn't force myself to read it, as there are so many more books I'd enjoy better and never enough time to read them all. For similar reasons with this cake, I did not keep it.
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Lemon Chicken Oregano

Reviewed: May 22, 2013
We loved this. Juicy and tender, bright, fresh flavor. I used dill rather than oregano for its milder, more subtle flavor and marinated the chicken for just over three hours. I sliced them up and served them over a big, tossed green salad with a homemade Barbecue Ranch dressing. Hubs made a point of mentioning that he generally doesn't like marinades but that this was a "make again" - but he said I never "make it again" when he tells me to "make it again." This was so easy and so good that I will have to make a point to please him and make it again.
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7 users found this review helpful
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Chinese Pork Tenderloin

Reviewed: May 21, 2013
Yes! No bottled teriyaki sauce! Noticing this was already a big plus for this recipe. Instead, there is an interesting blend of seasonings and spices. It sounded interesting, different from most Asian-inspired pork tenderloin recipes and it proved itself. This was delicious.
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7 users found this review helpful
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Fried Rice I

Reviewed: May 21, 2013
Yum! Prepare this as directed (using cold rice) and enjoy.
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Classic Rice Pilaf

Reviewed: May 15, 2013
You know, I was making such a small amount of this recipe for Hubs and me that I immediately decided the oven method wasn’t practical for me and decided to just use the traditional stovetop method instead. But I must say, after reading through the recipe thoroughly I wasn’t impressed, and wondered, truly, what the real advantage was of preparing the rice this way rather than the stovetop method regardless of the number of servings. This recipe’s method requires more steps and more pans. The stovetop method is a “one stop shop.” Also, I’m not sure I like the ratio of rice to liquid either - in my mind, it should always be one part rice to (at least) two parts cooking liquid, be it water or stock. I like the addition of saffron and onion, but neither is anything special. And the cayenne isn’t necessary at all. Frankly, the bottom line is that this is a basic, simple rice with an unnecessarily complicated way of cooking it. In addition to simply cooking it on the stove top I made it a little more colorful and festive by adding a medley of colorful finely chopped bell peppers, fresh minced garlic and a good handful of frozen peas. Prepared as directed, this requires unnecessary steps that don’t benefit the final result.
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End of the Rainbow Cake

Reviewed: May 14, 2013
I cut the recipe in half to make 12 cupcakes but still used two eggs. Moist, light, fluffy, "squeezably soft" white cake. Nice.
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7 users found this review helpful
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Microwave Macaroni and Cheese

Reviewed: May 12, 2013
If I said that I much preferred a much more involved macaroni and cheese that required making a white sauce, adding a variety of cheeses, spices, herbs, or other add-ins or seasonings, topping it with crispy, buttery bread crumbs, and/or baking it… I’d be lying. This is delicious, plain and simple. I prepared it on the stove-top which for me was no more difficult than nuking it. I also added some King Arthur’s Vermont Cheddar Cheese Powder (good stuff, by the way). This is creamy, smooth, rich, cheesy, and delicious. I don’t know how choosing a more complicated recipe could make it any better than that.
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Spicy Spaghetti Squash

Reviewed: May 12, 2013
I modified this a little to tailor it to our tastes (and to Hubs’ sensitive innards) and we enjoyed it – its crisp/tender strands of spaghetti squash against the flavorful, tomato-y, slightly piquant sauce. First of all, because I intended this as a side dish I skipped the turkey. I was lucky enough to still have tomatoes I had put up from last year’s garden, used white onion instead of green (but not a half cup, for sure!) and drastically reduced both the oregano and especially the crushed red pepper flakes. A good sprinkle of fresh grated Parmigiano-Reggiano upon serving made this particularly delicious.
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6 users found this review helpful
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Roasted Parmesan Rosemary Potatoes

Reviewed: May 11, 2013
Fairly common method of preparing roasted potatoes but delicious nonetheless - and the directions work. However, for best and even browning, turn half way through the cooking time.
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30 users found this review helpful
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Deconstructed Chicken Kiev

Reviewed: May 10, 2013
This is such a nice dish! Fresh ingredients, colorful, beautiful presentation, representative of all the nutritious food groups, and delicious. Your finished dish can only be as good as the quality of the ingredients you use and this recipe’s ingredients guarantee success. I did not butterfly the chicken breasts, used a good quality Italian bread and, because I had it on hand, fresh baby spinach (didn’t cook it) instead of arugula. I couldn’t pay Hubs to eat feta so I didn’t use it, but I think it’s a better dish without it anyway. Huge culinary pay-off for little effort. Bonus: very little clean up, especially if you line your pan (I used a cookie sheet) with foil!
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7 users found this review helpful
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Yummy Guacamole

Reviewed: May 10, 2013
This is a basic, traditional guacamole recipe with the additions of the ingredients I enjoy and the omission of those I don't. I cut the amounts of jalapeno and cilantro in half simply to suit our personal tastes and used yellow onions rather than the green. I wouldn't hesitate to refer to this recipe again.
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Ex-Girlfriend's Mom's Salsa Fresca (Pico de Gallo)

Reviewed: May 7, 2013
I made this to put on our pork tacos tonight but neither Hubs nor I could keep our mitts off it, surprising since I had asked him how he liked it and he shrugged his shoulders and said, “Not really,” but then kept right on eating it. And eating it. And eating it. Actions do speaker louder than words. I cut the cilantro in half and that was plenty for our tastes. I added some minced garlic but outside of that I left all else the same. Delicious…and obviously addicting.
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Dee's Roast Pork for Tacos

Reviewed: May 7, 2013
I generally snap photos of the things I make but this time I was so excited to sit down and eat this I completely forgot! The aroma as this was cooking was so inviting that by the time dinner time came around getting the camera out was the furthest thing from my mind. Hubs can’t take a lot of heat, so I used the chili powder recipe as defined by Penzey’s Spices, which consists of the mild ancho chili powder, cumin and oregano. I rubbed the pasty, spicy “goo” all over the roast and then just let it do its thing in the Crock Pot for about eight hours. Pulling it apart with two forks was no effort at all – this roast was fall apart tender. I set out all the fixins for tacos – warm tortillas of course, homemade pico de gallo, a shredded Mexican cheese blend, queso fresco, cotija cheese, shredded iceberg lettuce and sour cream. Hubs and I each made our own (mine was better) and we just enjoyed the heck out of them. Flavorful, but neither too hot nor too spicy. I never thought I’d enjoy this as much as I did – just delicious.
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