naples34102 Recipe Reviews (Pg. 5) - Allrecipes.com (18863788)

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Irresistible Irish Soda Bread

Reviewed: Mar. 17, 2014
A lovely bread, for sure, that's easy to make, moist, delicately flavored and pretty to boot. And a bread, for sure, I wouldn't hesitate to make again. Still, it was just a tad too sweet for me, which is no criticism of the recipe, just an individual taste preference. For Hubs, on the other hand, it was just right.
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Irish Champ

Reviewed: Mar. 17, 2014
I have to agree with another reviewer that there really isn't anything original about this. It's just mashed potatoes, after all, with green onion added to it. Nevertheless, Hubs and I enjoyed this as part of our St. Paddy's Day corned beef dinner. I added the green onion to taste rather than the full amount, and used buttermilk instead of milk, basically because I had it to use before we head out of town. Looking forward to a re-do tomorrow night with this evening's leftovers.
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2 users found this review helpful
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Fabulous Fried Cabbage

Reviewed: Mar. 17, 2014
Nothing unique or fancy, and certainly not fried. Just plain good. I used a tad less chicken broth and added some bacon grease along with the butter for additional flavor. Gives plain old steamed/boiled cabbage a real lift!
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2 users found this review helpful
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Amazing Oven Roasted Potatoes

Reviewed: Mar. 15, 2014
Good, basic and functional recipe for oven-roasted potatoes that lends itself well to personal interpretation. The size of “chunks” being relative, I cut mine on the smaller side which then required less roasting time. (I also roasted them at a little higher temperature, 425 degrees) As you toss and turn them a time or two, just stick a fork in them and when they’re tender they’re done. Any variety of seasonings or herbs could be used, even the addition of a little Parmesan, but tonight I prepared these with fresh garlic and chopped fresh rosemary and, for added flavor, used duck fat rather than olive oil.
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5 users found this review helpful
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Simmered Italian Rice

Reviewed: Feb. 28, 2014
Given that Hubs and I have been enjoying rice side dishes with a lot of vegetables in them lately, it was no surprise we enjoyed this one too. I added some sautéed red bell pepper, onions, mushrooms and garlic. I did not cook the spinach with the rice, preferring instead to simply barely wilt the spinach in the pan with the other vegetables and stir it all in at the end. Rather than commercial "Italian seasoning" I chose to add some fresh thyme and parsley.
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5 users found this review helpful
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Shmunky's Colby Jack Cheddar Biscuits

Reviewed: Feb. 28, 2014
There are many recipes similar to this on this site and most are good. This is one of them. But what I don't understand is the directed baking time of 20-30 minutes for a biscuit 1/8 cup in size. I made mine twice as big, using a 1/4 cup measuring cup (these will be great for breakfast sandwiches in the morning) and they were perfectly baked and beautifully golden at 15 minutes.
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4 users found this review helpful
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Zucchini Apple Bread

Reviewed: Feb. 28, 2014
For those reporting they found this bread not very moist, it could easily be because there's a lot less oil in this recipe than there is in most recipes of this type. After a gagillion years of baking experience I stuck with what I was comfortable with and doubled (yes, DOUBLED) the amount of oil. As I expected, I was quite content with the outcome. As for the zucchini, I shredded it - I know I wouldn't have cared for biting into pieces of zucchini in a sweet muffin. I omitted the walnuts so everyone would be happy, but I believe these would be equally delicious with or without them. Half the recipe was just right for 12 gorgeous, perfectly risen and rounded muffins which I topped with demerara (aka turbinado) sugar before baking. (If you choose to make this recipe as muffins, bake them at 350 degrees 20-25 minutes) These are moist and just sweet enough, the apple lending a lot of extra flavor using zucchini alone wouldn't. While I ended up loving these, for me having to double the oil to ensure a moist muffin, particularly since this is a deviation from other, similar tried and true recipes, made this a 4, rather than 5-star recipe for me.
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4 users found this review helpful
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Nany's White Cake

Reviewed: Feb. 27, 2014
This is a very good and reliable basic white cake, made even better, at least for me, with a couple of small tweaks - 1/2 cup butter rather than 1/3, and 1/2 cup milk rather than the full cup called for. Also, since some reviewers reported this didn't rise as much as they would have liked I felt that, excluding the obvious cause of expired baking powder, perhaps there was too MUCH baking powder, which then could have resulted in the opposite of the desired effect - so I reduced the amount to 1-1/2 tsp. rather than 2 tsp. A pinch of salt for me was 1/4 tsp. I baked these as cupcakes and was very pleased. (To finish them I removed a plug from each cupcake, filled them with strawberry jam, then frosted them with Strawberry Buttercream - sinful)
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Pina Colada Muffins

Reviewed: Feb. 27, 2014
Call these muffins if you like, but in my mind these "muffins" are CAKE. Very good cake as a matter of fact. So delicious I tried to rationalize keeping them rather than gifting them to the people I made them for as a thank you. I didn't succeed. I can always make these again - and will. They're insanely good and deliver everything they promise - real tropical pina colada flavors of pineapple, rum and coconut. I used butter rather than margarine and a full 20 oz. can of pineapple because that's what I had in the pantry. Maybe that extra pineapple is what made them so especially good, chock full of pineapple in every bite. The butter and sour cream guarantee richness and a moist, tender crumb. To take these over the top (I mean why waste the drained juice?) I drizzled a simple glaze over the muffins of reserved pineapple juice and powdered sugar. My only thought, and one I'll be sure to remember as well the next time I make them, is because these are cake and not muffins, they bake much better at 350 degrees rather than 375. Even if not necessary, it sure can't hurt to do so.
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17 users found this review helpful
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Lemon Dainty

Reviewed: Feb. 26, 2014
As this recipe's first reviewer, I'm happy to give it an enthusiastic "two thumbs up." This recipe for the classic "Lemon Pudding Cake," which I first made decades ago, is very basic and very reliable. It bakes into a delicately lemon flavored cake layer on top to reveal custardy goodness beneath it. Since this includes no butter, I went with reduced fat milk rather than skim but made no other changes. I think the baking time, at 50 minutes, is far too long, tho' admittedly individual ovens may vary. I would recommend the more traditional baking time of 25-35 minutes (and even less for ramekins). You can always add more time, but you can't undo it if you bake it too long! I might also suggest that the water used for the water bath be very hot, if not boiling.
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9 users found this review helpful
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White Texas Sheet Cake

Reviewed: Feb. 26, 2014
After a fair amount of mediocre baking experiences lately, this was a welcome and refreshing surprise! Moist and sweet and dense and delicious - and the almond flavoring was just the right amount! They're pretty too. I didn't use the frosting, however, since I had some of my own favorite buttercream frosting left from another baking day - and it had vanilla flavoring, no almond, and I liked it that way. I made half a recipe in a 9x9 inch pan, but a 7x11 inch pan would work well too. These are going to be a hit tonight when I serve them!
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Shrimp Quesadillas

Reviewed: Feb. 25, 2014
The other reviews don't lie - these are awesome good. "D" good as a matter of fact. I stuck to the recipe fairly closely, but didn't bother to measure anything. I also added some garlic, fresh mushrooms and wilted spinach to the mix for extra nutrition and because I had it to use. I wanted to do these "restaurant-style," in one big quesadilla and then cut it into wedges, and I must confess I was nervous as heck doing so. A big spatula and a prayer turned it over in the pan effortlessly. When it came time to getting it out onto the plate I just merely slid it out from the pan. It's anybody's guess if it will work as smoothly the next time! I was really, REALLY impressed with this. A little sour cream, chopped green onion, and some salsa (I used green) and I was in shrimp quesadilla heaven. Whether you serve this as a main course, a snack, or as an appetizer this WILL be a hit.
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Allison's Supreme Chocolate Chip Cookies

Reviewed: Feb. 15, 2014
The cookies are pretty and bake up nicely shaped. But Hubs and I both agree these just weren't anything special - just ok. If it wasn't for the chocolate these would be kind of tasteless. Looking over the ingredients list this is a mystery to me, since everything seems to be there - salt, equal parts brown and granulated sugar, butter, vanilla. As for the coffee liqueur, it was only when I looked at the recipe again that I remembered it was in there. In other words, we couldn't taste it. These might get eaten I suppose, but I would neither recommend them nor make them again.
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Mushroom Melt Stuffed Chicken

Reviewed: Feb. 11, 2014
This took a little extra effort than most baked chicken dishes, but with some tweaking to suit my tastes, it was fun preparing it, and we enjoyed eating it. It was nice to have something a little more “fussy” and interesting. When I chopped up the mushrooms and onions, I did so till the mixture was a fine mince and added some garlic as well. (I meant to deglaze the pan with a little white wine, which would have been nice, but I forgot) I skipped the bread crumbs entirely and just as I suspected, we didn’t miss them. As for the cheese, wouldn’t you know I had just about everything BUT Havarti in the fridge but there are any number of acceptable substitutes – in a pinch any semi-soft cheese will do. I used a Pepper Jack for mine, but in consideration of Hubs’ sensitive innards I used just a mild Cheddar in his. Rather than piling the mushroom-onion mixture and the cheese on the chicken in a blob, I spread everything over the surface of each breast and then rolled it up pinwheel-style. Wrapping each with two slices of bacon was not only too much, it resulted in the bacon underneath staying unattractively fatty and gloppy. One slice, cut in two pieces and laid over the top, would have worked much better. Not only did we not miss the bread crumbs, I don’t think I’d miss the cheese either. You wouldn’t be sacrificing any flavor or compromising the dish by eliminating both.
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Sunny Pepper Parmesan Rice with Spinach

Reviewed: Feb. 11, 2014
Mmmmm, mm! Hubs and I have both decided we really, really like rice side dishes like this with lots of added vegetables. They’re pretty, they’re delicious, and they’re good for you. I particularly liked the addition of the fresh spinach in this one. I prepared this with regular, long grain rice (I don’t use instant) and eliminated the vinaigrette. I loved the Parmesan in mine, but in consideration of Parmesan Hating Hubs, I left it out of his portion so he wouldn’t whine. (He said it tasted good and it didn't stink) This, and some steamed broccoli, was just the right side dish alongside “Mushroom Melt Stuffed Chicken,” also from this site.
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Broccoli with Lemon Butter Sauce

Reviewed: Feb. 11, 2014
Not over the top, extraordinarily delicious and unique, but good, especially if you don’t go crazy with the lemon juice. A respectable squeeze is all you need. Omitting the cayenne pepper for Hubs did not hurt at all – in fact I, too, preferred it without . For Hubs and me, Lawry’s Seasoned Salt (and fresh broccoli spears) was all this needed.
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3 users found this review helpful
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Mashed Cauliflower (Mashed Potatoes Replacement)

Reviewed: Feb. 8, 2014
This has the right idea but a couple of flaws. First, it should be noted that the cauliflower should be very dry before mashing or the results won’t be thick enough. Knowing this is an issue of concern because I’ve made this before, I knew adding the cream would not be a good idea so I left it out. Also, I wish I had added the Parmesan “to taste” rather than the full amount, which for my taste was too much. In addition to being a little too Parmesan-y, this needed some rounding out of flavor, and was improved a great deal with a little pepper and garlic.
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Kristen's Awesome Oatmeal Cookies

Reviewed: Feb. 5, 2014
Be alert that because there is such a high oatmeal to flour ratio that these are definitely OATMEAL cookies, with lots of whole-grain oat texture. It was a tad too much for me, not only in texture, but in flavor as well. I used butter rather than shortening and would do so again. The generous amount of cinnamon helped tame the almost too bold oaty flavor.
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3 users found this review helpful
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Tiffany's Chocolate Chip Cookies

Reviewed: Feb. 5, 2014
In terms of ingredients, one chocolate chip cookie recipe is pretty much like the rest. It's the subtle differences in those ingredients that, in my view, distinguish a mediocre or average chocolate chip cookie from a great one. This one is average. The flavor was okay, tho' I did reduce the salt by half and the cookie was just fine with that amount. But for me they're too greasy and soft. (Not cake-like at all, as some reviewers have remarked. Not even close.) A little more flour, perhaps a quarter cup, or equalizing the amounts of brown sugar and granulated sugar (brown sugar tends to make cookies softer) would probably take care of the problem. But then that would be a different recipe, illustrating my point that it's the little nuances of a basic recipe that take it from good to great.
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BBQ Glazed Homemade Meatballs

Reviewed: Feb. 2, 2014
Not a hit with either of us I'm afraid. Too much milk, and overcooked even at 40 minutes. I used my favorite barbecue sauce from Memphis, however, and was very pleased with that part of these.
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3 users found this review helpful

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