naples34102 Recipe Reviews (Pg. 3) - Allrecipes.com (18863788)

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Lemon Asparagus Risotto

Reviewed: May 26, 2014
Excellent. Mellow but balanced flavor, colorful (I added orange bell pepper) and a beautiful side dish for the sauteed scallops I served this with. Just what I was looking for. I like a little lemon, but not too much, so I used the lemon juice but not the zest. This was perfect - no criticisms - I wouldn't change a thing.
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The Best Chocolate Cake You Ever Ate

Reviewed: May 25, 2014
This was an unexpected hit. It's incredible to me just how much chocolate flavor there was in this cake given the small amount of cocoa powder in it. It is also incredible how moist and fresh tasting it was, given I made it three days ago and first cut into it tonight! I loved that it called for both butter, for unbeatable flavor, and shortening, for guaranteed moistness. I didn't include the cinnamon simply because it didn't appeal to me and that was a good call for my taste buds. As for the frosting, it is a fudgy, brownie-type frosting that pours easily and stays soft (even three days later).
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7 users found this review helpful
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Chocolate Chips Cookies with Tennessee Whiskey

Reviewed: May 24, 2014
Before I even asked him for his opinion, Hubs voluntarily remarked, "These are the best chocolate chip cookies I ever ate." What?! I wasn't EVEN prepared for that! Do you know how many different kinds of chocolate chip cookies I've made over the years? Not to mention my standby favorite? Subsequent "m'mmms" and "yummy" reinforced that review. Now in all fairness, when I first told him I was considering making chocolate chip cookies with whiskey in them, he was all over that! Oh yeah, whiskey in cookies! When I tasted them I thought ok, you're going to be disappointed because you can't even taste any whiskey in them (Hubs insists you do, "a little bit"). He and I tend to differ in what we consider a good chocolate chip cookie (I like mine sort of dry and crunchy) so we'll use his 5-star review: He says he doesn't know why, it's difficult to describe - his brain and his taste buds just tell him these are the best. The whiskey, he said four cookies later, somehow balances out the sweetness and makes them interesting. I'm happy to be the first to review these Nashville Nosher, and Hubs thanks you for the best chocolate chip cookie he ever ate.
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6 users found this review helpful
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Williamsburg Orange Cake

Reviewed: May 22, 2014
Nice, fresh-tasting cake, made even better with a fresh orange buttercream frosting. For my tastes the additions of nuts and raisins, traditional as they are, would not be an improvement for this cake, so I left them both out. I made a half recipe for 12 cupcakes, still adding the full 1-1/2 tsp. of fresh orange zest which contributed a distinct fresh orange flavor that I loved. For these 12 cupcakes I used this frosting: 2 c. powdered sugar, 1/2 c. butter, 1 tsp. vanilla. 1 tsp. fresh orange zest and about 2 T. fresh orange juice. The cake has a relatively tight crumb, and is a pretty, delicate yellow. It doesn't scream ORANGE even after doubling the amount of zest so the more intensely flavored frosting was a nice contrast. Four stars rather than five because this orange cake does need the extra oomph doubling the orange zest gave it. Also, because the Williamsburg Butter Frosting directed to accompany it is not the best complement with its relatively large amount of orange liqueur. Fresh orange juice, in my opinion, is a far better alternative.
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Rhubarb Bread

Reviewed: May 21, 2014
We are well into our kitchen/bathroom/laundry room remodel and not only am I missing home-cooked food, I am missing the experience of cooking and baking in general. We have returned to Naples and further traveling after a very brief "pit-stop" home, just long enough to check on things and to gather up some rhubarb from my yard to pack in my suitcase. If I can't be home for all the benefits of spring, at least I can take some with me! While this rhubarb bread recipe is a fairly standard one, I'm happy to be the first to review it and report that it does not diminish the fact that they (I baked this as muffins) delivered all I hoped they would. It is a great recipe. They are flavorful, moist, with just the right amount of rhubarb and spice and no distracting or "creative" add-ins. The topping is generous, stays put on the muffin and is delightfully crispy-crunchy. Mostly, they were the little taste of good, home baking Hubs and I have been missing. (One recipe produced 16 standard sized muffins. Bake at 350 degrees, about 25 minutes)
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Stuffed Pork Chops I

Reviewed: May 15, 2014
Hubs and I are in the midst of a kitchen remodel we planned to be away from for most of the process. We've traveled to and thru many states (road trip too) and have eaten more restaurant food than I care to think about. Fine dining or fast food, it doesn't matter - neither is home cooking and we have been craving it. I can only cook when we're at our second home in Naples, and now that we're here (briefly) I've finally had the opportunity. We're leaving again today, however, so we decided we wanted our "last supper" to be good old-fashioned comfort food. These pork chops (with buttered noodles and green beans), I'm SURE, were designed to satisfy our cravings! Pretty much a perfect recipe in my mind, on all counts - ingredients as well as cooking directions. And how clever but still common sense is it to just pile the stuffing on top of the pork chops rather than to try to stuff them neatly - and get enough of the good stuffing? I was lucky enough to have good, homemade bread in the freezer so I just cut it up into cubes and dried it out in a 200* oven for about a half hour. Rather than the water directed for the gravy I used white wine (Chardonnay), a little Worcestershire, and fresh, sautéed mushrooms. To ensure the vegetables in the stuffing were cooked through, I sweated them in the butter, adding mushrooms here too, before combining them with the bread cubes. One full recipe was just right for our two large bone-in chops. And we cleaned up every bit of it.
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Citrus-Bacon Green Beans

Reviewed: May 15, 2014
Fresh green beans, real bacon, and a squirt of lemon juice to taste. Added some zucchini and chopped onion because I had it to use. Sautéed chopped bacon in a skillet before adding the vegetables, cooking just till fork tender while still maintaining their vibrant green color. Fresh, beautiful and spring-like.
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Artichoke Chicken

Reviewed: May 11, 2014
A little on the rich side. But that didn't stop me from enjoying it. I just had to eat it in a smaller dose than usual! It was a great foundation recipe, but for my tastes it needed some doctoring up. First, I knew straight mayo would be a little much for me so, just as I do with my artichoke dip, I cut it back a little and mellowed it out by replacing some of the mayo with softened cream cheese. I also prettied it up with some chopped, wilted fresh spinach, finely chopped red bell pepper and mushrooms, and added just a teeny bit of minced garlic, Worcestershire and hot sauce. The additions gave it some much needed pizzazz and dimension in flavor as well as color, and contributed greatly to a nice presentation. Baking time was just right for perfectly cooked and deliciously tender meat. Not sure I'd make this again, however, as it was a little heavy and rich for me and as written needs some work to elevate it above "just average."
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Ronaldo's Beef Carnitas

Reviewed: May 8, 2014
Too much spice, too little spice (bland), just right. This is SO a matter of personal taste. I decided to disregard all the reviews and just follow the recipe with no modifications - and I was happy. Smells good, tastes good too. This had just the right amount of spice, brightening the flavor without masking the rich, beefy taste. A little cilantro and avocado was all this needed. (Red onion would have been nice too but I didn't want to taste it all night)
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Butter Schnitzel

Reviewed: Apr. 3, 2014
I followed the recipe loosely, using it basically as a guide. I used the traditional flour, egg, bread crumb method for breading, a little more seasoning in the crumbs, some shallots along with the mushrooms and garlic and a good deal of chicken broth along with the wine for the gravy. Didn't bother to measure anything, just used all ingredients to taste or as needed. We loved it.
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Quick Beef Stir-Fry

Reviewed: Apr. 2, 2014
Embellish this if you like with rice wine (as I did) or rice wine vinegar, oyster sauce, hoisin sauce or ginger. Or vary the vegetables (I used celery, onion, Chinese cabbage, zucchini, red bell pepper, mushrooms and fresh bean sprouts). Or serve with rice, lo mein noodles, or just on its own for a healthy, low carb meal (as I did) - but still very nice prepared just as is.
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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Mar. 30, 2014
Hubs’ birthday is tomorrow and he requested I make both chocolate chip and oatmeal cookies for him to take to work for his birthday treat. When I mentioned this particular recipe, with its unusual addition of cloves, he said he’d prefer them without because cloves are for ham. He reluctantly agreed to let me give it a try. So I did, with the cloves and using half butter, half regular shortening (I tried the butter-flavored once, long ago and didn’t like it). Both of us loved them. The cloves are barely noticeable, just serving to give a bland, boring oatmeal cookie a little kick of distinction.
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Sugar Cookies VIII

Reviewed: Mar. 30, 2014
A good old-fashioned sugar cookie with just the right amount of “chew.” I did like the orange and lemon extracts for a change, but in the future I’ll stick to just the vanilla. I added sprinkles to the dough just for fun and a little pizzazz.
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Absolutely the Best Chocolate Chip Cookies

Reviewed: Mar. 30, 2014
I have my favorite chocolate chip cookie recipes, but today I wanted to try something different. I prepared them as written with the exception of using half butter and half regular shortening (I tried the butter-flavored once, long ago and didn’t like it) I was both pleased and disappointed with this one. Disappointed because I found these are the type I don’t care for – while they are tasty, with crisp edges,they're a little on the soft and thin side. Pleased, because this is exactly how Hubs prefers them. Score.
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Buttermilk Biscuits I

Reviewed: Mar. 30, 2014
I thought I might be disappointed with these since I’ve grown to like biscuits made with butter. I wasn’t disappointed at all tho’ I did, however, brush them with melted butter and dill before baking, and again with melted butter once they came out of the oven. These were quite flavorful, light, fluffy, tall and tender. I don’t know what more you could ask for in a biscuit. Oh – do not add salt. Self-rising flour already contains it and these biscuits have just the right level of salt to enhance the flavor.
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Lemon-Garlic Rainbow Chard

Reviewed: Mar. 30, 2014
Swiss chard, especially prepared this way, is something I grew up eating. I enjoy it so much I even grow it myself. For those unfamiliar with it you must try it, and the submitter has written the method for preparing it perfectly. As for the measurements, I’m sure it was difficult to get it all down on paper exactly for purposes of writing and submitting the recipe, so just season to taste.
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Baked Denver Omelet

Reviewed: Mar. 30, 2014
Good, basic, simple recipe, just extremely vulnerable to user error which can easily affect the outcome for a less than perfect result. Mine was tasty enough, certainly edible, but I over baked it. So, here are some suggestions to learn from my “I should have known better” mistakes. I think the 400 degree baking temperature was high to begin with. I’d play it safe and go lower, 350-375 degrees. I used a Le Creuset cast iron skillet, which conducts and retains heat so much better than other cookware, so another reason to lower the baking temperature and/or reduce the baking time. Finally, be mindful of the size pan you use and how thick the egg mixture is in the pan, and adjust the baking time to take that into account. A thinner omelet will not take as long to bake as a thicker one. In my case this morning, I made all the above mistakes and one more – not checking on the omelet now and then while it was in the oven.
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Mini Chip White Cupcakes

Reviewed: Mar. 26, 2014
Almost THE perfect cupcake. Four stars rather than five because I'm not sure the cake would have had as fine, even crumb and as much flavor had I not: doubled both the baking powder and the salt, left out the lemon juice and used four times the vanilla. This just may now be my go-to yellow cupcake recipe. (Note: I scaled this down to 17 servings for 12 standard-size cupcakes, omitting the minuscule measures of some of the ingredients. For example, where 1 cup and 1 T. sugar was indicated, I just used one cup)
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10 users found this review helpful
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Cookies....All Dressed

Reviewed: Mar. 25, 2014
Familiar with cookies of this type, my suspicion there might be too much flour in this recipe was confirmed when I came across some reviewer reports that the cookies were dry. To correct and circumvent that potential issue I reduced the flour by a full cup and, in doing so, I noticed right away the dough seemed just right. The resulting cookies were too - full of a variety of flavors and textures, they were satisfying with every rich, buttery bite. (Note: In deference to Hubs' sensitive innards, I omitted the coconut and I think the cookies were better without it anyway)
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Heinz® Classic Meatloaf

Reviewed: Mar. 24, 2014
Surprisingly good, even tho' I had my doubts about the ketchup, er, "sauce." I just couldn't do this with ketchup alone so I added a small amount of water and barbecue sauce. (Dang it was good!) I loved that half the vegetable/sauce mixture went in the meatloaf, the other half reserved to serve with the meatloaf. The fact that the recipe included all three vegetables I believe are a must in meatloaf appealed to me, however, after noticing there was no seasoning in the recipe, I felt compelled to add one of my favorite seasoning blends. I scaled this down to two servings for a meal for the two of us with no leftovers. Using just 1/2 pound of ground beef made it impractical to prepare this as a meatloaf, so I made little muffin meatloaves with it, which made five. If you add some seasoning, this is a darned fine meatloaf.
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