naples34102 Recipe Reviews (Pg. 9) - Allrecipes.com (18863788)

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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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10 users found this review helpful
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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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46 users found this review helpful
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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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12 users found this review helpful
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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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8 users found this review helpful
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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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7 users found this review helpful
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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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5 users found this review helpful
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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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5 users found this review helpful
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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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14 users found this review helpful
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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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14 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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6 users found this review helpful
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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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10 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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26 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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10 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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6 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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85 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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10 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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6 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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4 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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8 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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6 users found this review helpful

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