naples34102 Recipe Reviews (Pg. 7) - Allrecipes.com (18863788)

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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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13 users found this review helpful
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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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12 users found this review helpful
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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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9 users found this review helpful
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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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5 users found this review helpful
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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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Smooth Guacamole Dip

Reviewed: Feb. 2, 2014
I hate to be the bearer of a bad first review, but for us just about everything was wrong with this "guacamole." No onion? No jalapeno? No cumin? Mayonnaise?! Even worse, a third of a cup of "10% (half and half) cream?" Since I didn't want avocado soup, I added NONE. Good call! This was the most bland, uninspired, boring expenditure of two avocados ever.
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4 users found this review helpful
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Authentic Thousand Island Dressing

Reviewed: Jan. 31, 2014
Hubs requested a salad with Thousand Island Dressing for supper tonight and, while I was really enthusiastic about this recipe, I went into it with a great deal of skepticism, thinking he would never go for it - because it wasn't orange-ish. I was even tempted to add paprika or a dab of tomato paste just to psych him. In the end, I decided against it and prepared it just as is. To my surprise, delight and relief he remarked that the color of the dressing was an immediate tip-off that this was the real deal, the house made stuff you get in great supper clubs. I agree. This was beyond delicious, so different from commercially prepared Thousand Island dressings, and worth the few extra steps it took to make it.
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10 users found this review helpful
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Tasty Spicy Rice Pilaf

Reviewed: Jan. 31, 2014
On the surface it doesn't seem like this would be anything special...but it was. Not too boldly flavored, but not too plain or wimpy either. Just perfect in my mind (tho' I did use regular, long grain converted rice), and I loved the additions of the red pepper and mushrooms. Hubs called this "a work of art." And speaking of Hubs, in consideration of his sensitive innards, I left out the red pepper flakes. I doubt we could have enjoyed this more had I included it. An excellent choice paired with chicken, fish or other seafood.
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Denver Omelet Breakfast Taco

Reviewed: Jan. 19, 2014
Another take on a simple breakfast favorite that allows for a great deal of latitude and versatility to accommodate individual tastes. (And to use up things in your fridge you don't want to go to waste when you're headed out of town)
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3 users found this review helpful
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Fluffy and Delicious Pancakes

Reviewed: Jan. 18, 2014
As the first reviewer of this recipe I had an advantage. Except for the cinnamon and vanilla, which submitter lists as optional anyway, this is the same recipe as the wildly popular and 5-star “Fluffy Pancakes,” also from this site, with well over 5,000 reviews. So I already knew these were going to be delicious! I used buttermilk rather than the soured milk (same difference essentially) and, just as I learned and have been doing since I was a little girl, mixed the batter till blended but with some small lumps still remaining. I did not add the optional vanilla or cinnamon. Now here’s Hubs’ eloquent review of the day. “They’re good,” he muttered with a mouthful of pancake and pure maple syrup. How helpful is THAT? With my usual frustration I asked him HOW good. “Delicious good,” he responded. I don’t think it could be stated any better! We haven’t had pancakes in several years and to be reintroduced to them this morning using this recipe was our win. They are indeed fluffy and light, with just the right amount of lift. The recipe is dead on with both the levels of salt and sugar resulting in perfectly enhanced flavor with no baking powder aftertaste. Simply excellent, and just as is, without the additions of cinnamon or vanilla. No doubt that would be good too, but I say if you’re only going to have pancakes once every blue moon, why mess with the perfect, classic rendition.
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Luscious Turkey Bacon Refried Beans

Reviewed: Jan. 17, 2014
Whoa! Salt overload alert! I used about half the salt called for and it was decidedly too salty (as opposed to a little too salty). Easy enough to cut back on but be forewarned! Even if using regular bacon was partially responsible, I doubt a full teaspoon of salt would be necessary! Other than that this was very good! When I asked Hubs (you’d think he’d get this by now) for a more elaborate and helpful response than “it’s good!” he remarked that these beans were second only to our favorite Mexican place in Naples (owned and operated by a man from Mexico!). Ok, now he’s telling me how much he liked these beans in a clear and understandable way! I did make some changes in deference to Hubs’ sensitive innards and taste preferences. I subbed minced green pepper for the jalapeno (thank you, thank you very much, he said) and eliminated the cilantro (more thanks). I would have liked the additions of both, but I don’t see how either could have made me enjoy these more. I made what is becoming the recurrent mistake of not carefully reading the recipe before I proceeded and found these required a 2-hour cooking time. I didn’t have that kind of time when I started supper so I cooked them with a significantly shorter cooking time. I can’t imagine how much better they’d have been had I cooked them longer but who knows, maybe they would have been! Whether or not you include the cilantro or jalapeno these beans will please your palate – just be very careful with the salt!
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Slow Cooker Shredded Beef for Tacos and Burritos

Reviewed: Jan. 17, 2014
Ultimately this turned out great, but not without some help. Rather than the packages of taco seasoning and the salt, I used Penzey’s Taco Seasoning, in an amount they recommended for each pound of meat – which actually was more than the two ounces instructed in the recipe. After the recommended cooking time the meat was tender (of course) and it was good too. But it tasted pretty much like plain roast beef! What happened to the taco seasoning flavor? This would never do, so out of desperation I shredded the meat and put it back in the Crock Pot with a package of taco seasoning. I found I had to add a little water after that, but so what – now the meat tasted like it was meant for tacos. All and all, surprisingly satisfying and delicious for so little effort and so few ingredients.
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Chef John's White Sauce

Reviewed: Jan. 12, 2014
For a basic, more versatile white sauce, omit the nutmeg and thyme. (Actually, I’m not sure I’d like that combination. For my tastes it would be either/or) For a thinner white sauce, use 1 T. each of flour and butter. For a thick sauce, 3 T. each of flour and butter.
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7 users found this review helpful
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Dill Sauce

Reviewed: Jan. 12, 2014
Looking at the recipe it seemed like it called for an overload of mustard. Sure glad I ended up using the full amount. This was delicious. If I were to change anything it would only be to season it with salt and pepper.
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6 users found this review helpful
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Mushy Peas I

Reviewed: Jan. 12, 2014
Not bad, but I much prefer my peas unmushy.
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2 users found this review helpful
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No-Bake Crispy Potato Chip Mac and Cheese

Reviewed: Jan. 12, 2014
I didn’t even bother with the topping, which seemed too rich and heavy for the already rich macaroni and cheese underneath it. I simply used some crushed bakery croutons (I did bake the ramekins at 350 degrees, about 15 minutes, till bubbly and the topping golden). As for the macaroni and cheese, even tho’ I used the 10 ounce ramekins as instructed, I still had nearly a third of it left, beyond what was expected to be contained in the directed number of ramekins. More disappointing was the fact that tho’ the taste wasn’t bad, this was more like a cheese fondue with a little bit of elbow macaroni in it. (see photo in my photo gallery) Half the amount of (expensive) cheese and white sauce would have sufficed. The little bit of macaroni was swimming in an overload of heavy, rich cheese sauce.
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42 users found this review helpful

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