naples34102 Recipe Reviews (Pg. 15) - Allrecipes.com (18863788)

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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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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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Arica's Green Beans and Feta

Reviewed: Jun. 19, 2013
Couldn’t detect the addition of wine, even tho’ I used (substantially) more than the recipe called for. Therefore, if you’re a white wine drinker (and I am not) I would suggest you drink it instead and enjoy. Still, this was quite nice, both in flavor and in eye appeal. To keep feta-detesting Hubs happy I substituted ricotta salata (I’ve psyched him into thinking there’s a HUGE difference).
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2 users found this review helpful
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Mexican Vegetable Rice

Reviewed: Jun. 17, 2013
Nice, simple, understated Mexican rice side dish to support and complement a bolder, spicier main dish. In deference to Hubs’ sensitive innards I skipped the cayenne pepper. In deference to my dislike of carrots, I skipped them too. Chicken broth was a flavorful substitute for the vegetable broth. Quiet but pleasant flavor, pretty and colorful too.
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Poblano Chile Enchiladas a la Gringa

Reviewed: Jun. 17, 2013
While this could be phenomenal with some tweaks, prepared as written this involves a fair amount of effort in preparation for lackluster results. I was worried about the poblano pepper sauce being even a little too spicy for Hubs, but I needn’t have worried. I can’t believe I’m saying this, as Hubs and I have hyper alert taste buds, but even we thought this had very weak flavor. Forget about spiciness or heat – I don’t care about that. I mean nondescript, flat, dull flavor. Salt helped some, but even the garlic and onion I added to the sauce didn’t do much. Nor did a garnish of fresh chopped cilantro. In addition, we thought these were a little on the dry side and the mozzarella not the best choice for the cheese. Something with more character and complexity would have been better. Work with this to suit your tastes, as I believe the sauce in particular has great promise.
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11 users found this review helpful
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VELVEETA® Down-Home Macaroni and Cheese

Reviewed: Jun. 16, 2013
Just average and just okay as written. Because I love my macaroni and cheese creamy I love it made with Velveeta. You can't ask for a smoother, creamier sauce. But a good macaroni and cheese can't just depend on the Velveeta. So...this was off to a good start but I made a couple of observations. First, the flour isn't necessary. At all. In fact, I found I needed more milk just to overcome the thickness the flour was responsible for. Second, this needed some cheesiness, and in the sauce, not just sprinkled on top. A good spoonful of King Arthur Flour's Vermont Cheddar Cheese Powder fixed that right up. (Love that stuff) Finally, and subjective perhaps, but I'm just not a fan of crushed Ritz crackers on my mac and cheese. I crushed up some good bakery croutons and used them for the topping instead. Once I monkeyed around with this it was to die for - creamy, smooth, full of cheesy flavor and a topping with a slight buttery crunch. Five stars with the above-mentioned modifications, but rather mediocre as is.
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Broccoli in Roast Chicken Drippings

Reviewed: Jun. 15, 2013
The idea of the chicken drippings intrigued me. What great flavor they’ll give the broccoli, I thought. That, accompanied by the rave reviews, led me to anticipate something delightful, a real treat. I didn't go through the trouble of roasting the chicken myself, but I did buy a rotisserie chicken, with its accompanying wonderful drippings, expressly for this recipe. I was disappointed in the result. The broccoli never really got tender (let alone in 5-8 minutes) and, frankly, was surprisingly even on the dry side. If I was to do this again I’d steam the broccoli first and then toss it with the drippings, skipping the oven-roasting altogether.
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6 users found this review helpful
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Layers of Lemony Love

Reviewed: Jun. 14, 2013
Delicious – light, summery, lots of compliments. I’m sure the Lucky Leaf Lemon Pie Filling is very good, but I chose to use a good lemon curd instead. Still, a couple of minor criticisms or, let’s say, suggestions for the future in the event I make this again. The crust could use a little sugar and even a pinch of salt. Real whipped cream instead of “frozen whipped dessert topping” would make this even better. The bottom line? If you need a quick and easy dessert that’s sure to please, this is a good choice. Note: I made another pan of this the following day, this time adding a little powdered sugar and a pinch of salt. If you do this bake the crust for a shorter period of time as the included sugar definitely made this brown faster! I did prefer the taste better, however, prepared with a bit of sugar.
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Chocolate Butterfinger-Caramel Cake

Reviewed: Jun. 14, 2013
First known as Better than Sex Cake, then Better than Robert Redford Cake, followed by Better than Brad Pitt Cake and finally (last I heard) cleaned up with the totally uninteresting Better than Anything Cake, this cake has been around a long time, evidenced by the fact this “new” recipe calls for an 18.25 oz. cake mix which no longer exists. (The big food corporations thought we were dumb and wouldn’t notice) There’s also a variation using yellow cake mix and pineapple. The chocolate variations, like this one, vary slightly – some, like this one, call for caramel topping (I use Mrs. Richardson’s) and/or the addition of a half/full can of sweetened condensed milk. I like this recipe because it calls for both – and the full amounts of each. Some tips: I’ve always used Heath Bars, only on the top, not in the middle, as this recipe directs. Not sure I’d like them in the middle too. When the toppings are poured over it’s easier if you warm the caramel topping slightly – and fill in the holes made by the wooden spoon before pouring the rest over the entire cake. To give you an idea of what goes on once you add the toppings, I remember a boyfriend my daughter had in college remarking that the cake was “leaking.” There are little pockets of “gooey ooze” in every delicious bite. This cake is beyond easy and beyond delicious. I’ve made this often for a good couple of decades. It has been a hit every time I’ve made it and has been known to bring grown men to their knees.
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Banana Cake V

Reviewed: Jun. 13, 2013
I used the ingredients as directed but changed the technique, which is why I can definitively say that this is banana CAKE (light and fluffy) and not banana BREAD (heavy, dense). Cream the butter and sugar until light, fluffy and noticeably lighter in color, a good few minutes. Add the eggs, one at a time, beating well after each. Add vanilla, then bananas. Add flour mixture alternately in thirds with the sour cream, beginning and ending with the flour mixture. You WILL have a lighter cake. Sweet, moist, banana-y. Great for cupcakes (baked about 21-22 minutes at 350 degrees) and topped with vanilla or chocolate buttercream .
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Oatmeal Crispies I

Reviewed: Jun. 13, 2013
Light and chewy, with a lot of texture. I added a little cinnamon and a package of cinnamon chips and omitted the walnuts. I made these as drop cookies using a medium cookie scoop, flattening them slightly, and baking about 9-10 minutes at 375 degrees. Good old-fashioned cookie jar cookie.
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6 users found this review helpful
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Sweet Potato and Coconut Bread

Reviewed: Jun. 12, 2013
I recently bought and prepared some sweet potatoes, wondering if I still hated them as much as my childhood memories told me I did. The roasted sweet potatoes I made with them were a vast improvement, but neither Hubs nor I were fond enough of them to eat them again. So what to do with the four or five baby sweet potatoes I had left? I chose this recipe, thinking I might as well embrace the sweetness of the sweet potatoes in something like this rather than fight with them in another savory vegetable side dish. And if it wasn't for having these leftover sweet potatoes I never would have experienced this simply excellent bread. Hubs would never have tolerated the coconut or the nuts, but since he wasn’t about to eat anything “Sweet Potato” anyway, I included them both. As I measured out the cooked, mashed sweet potatoes, I found myself about 1/3 c. short (1/2 recipe). Not a problem–I just grabbed a jar of strained baby food carrots and used them to make up the difference. I liked this –it’s moist, not as heavy as other breads of this type, not as sweet (and I liked that!) and is delicately spiced (and I liked that too). I also liked the flavor only butter can impart. Until I made this I probably would have thought it similar to pumpkin bread, but it’s really not. It’s lighter and brighter in color, almost like mango, and has a flavor all its own. Not sure I’ll buy sweet potatoes again, but as this recipe’s first reviewer I can tell you I couldn't have been more pleased.
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Chocolate Peanut Butter Cookies

Reviewed: Jun. 9, 2013
Not in recent memory have I been so disappointed with a recipe. I’ve always believed it’s just not good common sense not to use your own common sense. My common sense (which I foolishly ignored) told me a half cup of milk just wasn’t right. And it wasn’t. I should have trusted that, followed through, and added milk as necessary, if at all. I ended up with glop. Risking destroying the integrity of the baked cookie I had to add another full cup of flour just to have the dough have some resemblance to cookie dough, and even then it was still sticky. After chilling it in the fridge, it was still sticky, but I’ve made other chocolate cookies where the dough was sticky and they turned out fine. Not this one. While the photo I’ve submitted of these cookies doesn’t look half bad, it is total deception. I handed a cookie to Hubs for a taste test, keeping my comments to myself for the time being. After taking a bite he handed the cookie back to me and with an apologetic look on his face said, “These are bad.” I tasted it too and agreed that outside of sweetness and a faint peanut butter flavor it was tasteless – this in spite of a full cup of very good cocoa powder. I threw out the whole batch, the baked cookies as well as the unbaked dough - effectively, that means one star, inedible. I’m not sure, had the dough called for an appropriate amount of flour, that it would have even made a difference in the final result.
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Creamy Cucumber Tomato Salad

Reviewed: Jun. 8, 2013
Is this a recipe? Really? It's too basic, too simple! I like that. Nothing weird, nothing unusual, nothing that doesn't seem to fit. I don't use commercial vinaigrette and I didn't see the need for it anyway - you've got the fat and acid you need from the sour cream and the lemon juice. I used all other ingredients to taste and added some VERY finely sliced onion for a bit of zip. Like your basic cucumbers and sour cream with tomato added. Nice.
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Easy Valentine's Day Cake

Reviewed: Jun. 4, 2013
It isn't even close to Valentine's Day but when I noticed this recipe I recognized it as quite possibly a hidden gem of a yellow cake. While I didn't use the designated pans, it did "pan out." (Ha! Couldn't resist!) I did have my concerns - first, this calls for a little more milk than other, similar, recipes. Then, when I mixed it up, the batter looked just a teensy bit curdly, not as silky and fluffy as I would have liked. (or as the batter I used yesterday in "Aunt Mary's Delicious Bunny Cake" was) I made half a recipe into 12 cupcakes. I gazed at them a couple of times during the baking process (about 20 minutes) and they rose up nicely. The frosting, as I've mentioned many times in my reviews, has that 2 c. powdered sugar to 1/2 c. butter or shortening that I prize. In this instance, however, a little milk or water is needed. The cake is moist (since butter cakes can be dry I added a tablespoon of vegetable oil to this half recipe - 2 T. if using the full recipe), a pretty yellow, soft, but not so soft it's fragile, not fluffy but not dense either - just what you'd want for the perfect old-fashioned yellow layer cake or cupcake. The bottom line is that as this recipe's first reviewer I give it two thumbs up. I'm sure it would make a darned fine Valentines's Day Cake, but it made some darned good cupcakes too!.
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Scrambled Egg Muffins

Reviewed: Jun. 4, 2013
This could obviously be made a lot faster and with a lot less fuss if just simply scrambled on the stovetop - but then you'd totally lose that "these are so darned cute" effect! I made these in silicone cupcake liners sprayed with Pam and just lined them up on a cookie sheet, using a soup ladle to fill them. I used bacon rather than sausage, fresh minced garlic instead of garlic powder and 1/4 c. finely chopped red pepper rather than green (the green pepper is in the directions but not in the ingredients list!), which gave these such nice color. There's a lot of room for creativity and versatility in terms of ingredients - ham, sausage, crab meat, salmon, different cheeses or vegetables, herbs - the possibilities are really limitless. They're delicious, although how could they not be? Cute and colorful too - they rise up puffy and tall and get a nice, golden sheen to them. I don't know that I'd bother with these little guys for a whole bunch of people because it would just be too putzy, but for just Hubs and me it was a special little treat on the plate this morning!
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Aunt Mary's Delicious Bunny Cake

Reviewed: Jun. 3, 2013
I hope this cake isn't being passed by because of its title. The submitter calls it a bunny cake but it shouldn't be limited to just the shape of a bunny! But with only one review I'll bet this is what's happening to this excellent and obviously overlooked recipe. Have no misgivings about making this basic yellow layer cake. It's merely a slight variation on the classic "One-Two-Three-Four Cake. The lemon and orange extracts were just the right amount for a delicate flavor, not masking the beautiful, butter cake taste of this at all. That said, any flavor extract would work - or stick with just the vanilla! I did make one small but important change - as I frequently do with butter cakes as they have a tendency to be dry, I substituted vegetable oil for the 1/8 cup (2 T.) butter called for in this recipe. I baked this as cupcakes, about 20-22 minutes. I tasted one before it was frosted and it was blue-ribbon good. It has a beautiful, moist and tender crumb, neither too dense nor two fluffy. A cake that stands on its own without being buried in frosting is a real winner in my book. As for the frosting, I knew I'd love it when I saw its ratio of fat to powdered sugar and its mix of both butter and shortening, offering the best qualities of both. Make sure you use hi-ratio shortening and pure 10x cane sugar and you will have the smoothest, creamiest buttercream you could hope for. Note: this recipe should make a 13x9" sheet cake, 9" layer cake or 24 cupcakes.
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Basmati Rice Pilaf

Reviewed: Jun. 2, 2013
There's nothing wrong with this but it's really nothing more than rice cooked in broth with a little onion added. Fairly basic, average and nondescript. I used butter for flavor rather than vegetable oil and added peas, red bell pepper and a pinch of saffron to jazz it up a bit.
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8 users found this review helpful
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Stir Fried Wok Vegetables

Reviewed: Jun. 2, 2013
Submitter offers wide latitude with his recipe, so I took it. I used a variety of vegetables to use what I had in the fridge - bell peppers, yellow squash, bok choy, green beans, broccoli, mushrooms and onions. Skipped the optional serrano peppers, ginger and cilantro. I used the oyster sauce but not the fish sauce, only because I didn't have it to use. The toasted sesame seeds and sliced green onions were a nice finish. Wok not necessary - a skillet will do! This vegetable dish is delicious of course - but I do kind of question all the ingredients listed as optional.
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