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

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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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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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6 users found this review helpful
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E-Z Cream Biscuits

Reviewed: Mar. 24, 2014
I've been aware of these easy biscuits for many, many years, but never bothered to try them until today, when I had an opened carton of heavy cream I wanted to put to good use. I brushed them with melted butter before baking them at a higher temperature than the recipe instructed, 425 degrees. When I pulled them from the oven I gave them a sprinkle of California Garlic Salt. I had low expectations, but I was more than surprised, in a positive way, with the outcome. These were some of the softest, fluffiest, most tender biscuits I've ever made.
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10 users found this review helpful
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Vegetable Fried Rice

Reviewed: Mar. 23, 2014
Some recipes, like this one, don't need to be dissected. "D" good just as is - I could eat a bowlful. The sesame oil should not be omitted as it takes this from good to great. (I used long grain converted white rice rather than brown rice but it turned brown with the soy sauce. Does that count?)
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8 users found this review helpful
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Corn and Zucchini Melody

Reviewed: Mar. 23, 2014
Corn on its own is just...corn. So is zucchini...just zucchini. Put the two together, add some bacon (and garlic) and we've got something special. Too good as is to add cheese, so I didn't.
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5 users found this review helpful
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Apple Cinnamon White Cake

Reviewed: Mar. 21, 2014
Good, not great. Not quite as moist as I expected, and both flavors of apple and cinnamon were very mild. Also, this definitely needed the 1/4 tsp. of salt I added that was glaringly absent in the ingredients list. In addition, this needed closer to an hour to bake thoroughly, so I'd call the instruction to bake 30-40 minutes way off. I think this would benefit with the addition of one more apple and 2 T. of vegetable oil.
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50 users found this review helpful
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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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6 users found this review helpful
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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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3 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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3 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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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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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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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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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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