naples34102 Recipe Reviews (Pg. 16) - Allrecipes.com (18863788)

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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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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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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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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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17 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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29 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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6 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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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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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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