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

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Low Carb Zucchini Pasta

Reviewed: Oct. 31, 2013
Five stars alone, just for the idea. But since zucchini doesn’t have a whole lot of flavor on its own, this needs some seasoning – just plain garlic comes to mind, tho’ I used Penzey’s Fox Point Seasoning, which is a light seasoning, perfect for vegetables. Since I had chicken broth leftover from another dish, I used it in place of the water which I hope contributed a little flavor as well as making use of something I had open. Depending on how thick you cut your zucchini, use the 5-7 minutes cooking time only as a guide. Zucchini cooks quickly, so be careful not to overcook.
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North Italian Meat Sauce (Ragu Bolognese)

Reviewed: Oct. 27, 2013
Recipes for Bolognese sauce abound - they are as abundant and as varied as there are Italian cooks. Outside of a few fundamentals, there is no real right or wrong. First and foremost, it is a meat sauce, not a tomato sauce. It typically includes a soffrito (carrots, onions and celery) ground beef, veal, and pork (or some combination), white wine and/or beef or chicken stock , a small amount of tomato paste and whole milk. All variations will include long, slow cooking to develop full-bodied flavor - I simmered mine a good three hours. This recipe is a good one, albeit slightly different with its inclusion of ham, chicken livers and nutmeg (certainly a nice touch, but not necessary), all of which I omitted only because I preferred to. I did add garlic. I used half beef and half pork, but would have used veal and pork had my butcher had veal available. I also used the more traditional whole milk rather than heavy cream, adding it along with the tomato paste once the vegetables and meat were cooked, then simmering it slowly until most was absorbed before adding the wine and broth and letting it cook down again. This recipe is as good and as authentic and reliable as any I've come across and leaves room for personal adaptation and tastes. Having had pasta Bolognese twice just recently in Rome, Italy as well as at a fine Northern Italian restaurant in Naples, FL just a few nights ago, Hubs and I agree what we ate tonight was better than all of them.
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Cheese Garlic Biscuits II

Reviewed: Oct. 25, 2013
Now if these were entered into the State Fair and I was a judge, I suppose I'd say they weren't light enough and not fluffy enough. I'd probably say, too, that the texture was off and that they were frankly a little on the greasy side. I'd probably also dock these for sticking to the pan somewhat, making them just a tad challenging to remove. And the one cup of milk called for in the recipe was about 1/4 cup too much - good thing I noticed that from the get-go and didn't dump it all in at once! But I'm not a judge, and these weren't entered at the State Fair. Hubs and I liked 'em a lot - rich, a little crunchy, and really satisfies the "fat tooth."
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French Potato Salad

Reviewed: Oct. 25, 2013
A "not bad" adaptation of the classic. I preferred to peel and slice the potatoes into 1/4" slices before cooking, preferred olive oil over vegetable oil, white wine vinegar over tarragon vinegar and chicken broth over the beef consomme. I used all ingredients to taste - in amounts that looked right for the amount of potatoes I used. I used russet potatoes which are NOT the best choice for a recipe like this, but it's what I had on hand. A red potato, new potato or Yukon Gold is what's needed here and it would be good to specify that in the recipe. Best served at room temperature.
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Huggie Bear Brownies

Reviewed: Oct. 25, 2013
Looking to use a small amount of chocolate buttercream frosting I had leftover from another baking project, I wanted a brownie recipe to use in mini muffin cups. Too lazy to melt chocolate, I also wanted a recipe that used the easier to deal with unsweetened cocoa powder. This one caught my eye for its addition of corn syrup in the batter, something you don't often see. I scaled this down to 6 servings, which fit my 12-mini muffin pan perfectly. In my mind there's not a whole lot to say about a brownie - it's pretty much either a good recipe that works, or a not-so-good recipe that doesn't. While the results quite possibly would be different baked in a traditional baking pan rather than these mini muffin cups, I was quite pleased. They're moist, provided they're not overbaked, and medium chocolate. They're not too rich, which I liked in this case because I finished them with the chocolate frosting. Cute as a button! And this recipe was easily adaptable for the purpose I intended them for.
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7 users found this review helpful
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Pound Cake Cookies

Reviewed: Oct. 24, 2013
Mm-mmm! As this recipe's first reviewer I am eager to give it a two thumbs up! It looks as tho' it might have been around a good while, and what a shame it's been left unnoticed. These cookies are rich and buttery, tender and light. Just delicious, prepared in a heartbeat with just an unbelievable five ingredients. The ingredients and measurements for them are reliably accurate; the instructions simple, concise and well-written. The submitter suggests pecan halves or jam as options (I particularly like the jam idea) but I wanted something fall-ish so I pressed the top of the dough balls in fall sprinkles and then pressed a teeny mini peanut butter cup into each. This cookie is appropriate for any season or occasion and there are fun and limitless possibilities for decorations or toppers.
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Fresh Alberta Biscuits

Reviewed: Oct. 24, 2013
Perhaps it was the cream of tartar, the nonfat dry milk powder or both that caused me not to care for these much. The texture was different from any other biscuit I've tried or made (somewhat dry and crumbly), as was the flavor. I swear I could taste the dry milk and think these would be better if made with just regular cold, fresh milk. In addition, my oven temperature is accurate yet I found even at 18 minutes the biscuits were a little overdone. Maybe these "pioneer biscuits," as the submitter identified them, will appeal to others but unfortunately they will not be a "Make again!" for me.
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Hershey's ® 'Perfectly Chocolate' Chocolate Cake

Reviewed: Oct. 23, 2013
No wonder this is one of Hershey's enduring, signature recipes. You'll not find a more "perfectly chocolate" chocolate cake. It's easy to mix up, moist, and incredibly chocolate-y. To enhance the chocolate flavor I substituted hot coffee for the water. Half a recipe made 12 cupcakes, baked at about 20-23 minutes, but keep in mind that oven temperatures and sizes of cupcake pans vary. I used my own chocolate buttercream frosting.
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Holiday Pumpkin Bread

Reviewed: Oct. 21, 2013
This is nearly identical to a number of other pumpkin bread recipes and so it’s as good and as dependable as the others are. There might be a very slight variation in the amount of water (or orange juice) or flour among them (however, sugar always seem to prevail at three cups and oil at one cup) and with the seasoning as well –generally five or so teaspoons of a combination of cinnamon, nutmeg, cloves, pumpkin pie spice and/or allspice. Therefore, you can make this one confidently, as it is a general, basic recipe that has stood the test of time. I have nothing against walnuts or raisins but I substituted about 1-1/2 cups of fresh, whole cranberries since I had them to use. I baked this in two 9x5” loaves for 60-65 minutes.
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My Potatoes

Reviewed: Oct. 20, 2013
Good, not great. Laying butter slices on the potatoes didn't seem as practical to me as just drizzling them with olive oil, tho' melted butter would have achieved the same thing. The baking temperature of 350 degrees seemed low to me, so I raised the temperature to 400 degrees and I was pleased with that higher temperature. I also used fresh parsley rather than dried, always a better choice if you have it available. I sliced the potatoes lengthwise, about 1/2" thick, which made them particularly attractive on the plate. Sprinkling them with a little freshly grated Parmesan cheese gave them the pizzazz I think they cried out for.
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Apple Crisp by Spice Islands®

Reviewed: Oct. 19, 2013
No complaints or criticisms from me - and none from Hubs either. I liked the subtle hint of nutmeg that complemented the cinnamon and I liked the butterscotch flavor using all brown sugar gave this. I did add the lemon juice but not the peel - a little bit of lemon to provide a little tartness was what I was after, not lemon flavor. Only because of personal preference, I skipped the walnuts. Apple crisp is such a fall, homey, comfort food dessert - and this is a good one.
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Chicken in Tomato Herb Cream

Reviewed: Oct. 16, 2013
I took a little different spin on this, using tomato sauce put up from my own garden tomatoes rather than chopped, fresh tomatoes. I cut the chicken into strips rather than chunks. Didn’t bother with either the lemon juice or cayenne, but did add garlic and fresh sliced cremini mushrooms along with the minced shallots and some chicken broth to the tomatoes, cream and wine. At the submitter’s encouragement, I used chopped, fresh basil and parsley rather than the tarragon, which I’m no fan of. Rather than measuring any of the ingredients strictly I simply used them in the amounts that looked right to me, but I think it’s safe to say I probably used about equal parts of my tomato sauce and cream and fairly generous amounts of the chicken broth and wine as well. I served this over pasta along with a Caesar salad. Hubs and I really enjoyed this pleasant, homey dish.
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Pumpkin Pie Muffins

Reviewed: Oct. 16, 2013
Due to the fact I was a confessed pumpkin hoarder during The Great Pumpkin Shortage a couple of years back, I find myself making more “pumpkin things” than I would prefer (because I still have a hoard of pumpkin left). I make a lot of pumpkin breads and muffins and chose this recipe because it was a little different, as it calls for twice the amount of pumpkin to flour as other, similar, recipes. Plus, it called for half whole wheat flour, which I don’t often use. I’d call them the ideal breakfast muffin as they are light, fluffy, and only lightly sweet and spiced. In addition to great, breakfast-y taste they were beautifully risen and nicely domed. I prepared the recipe just as written – and it needs no changes.
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Apple Crisp III

Reviewed: Sep. 26, 2013
I used no water (after all, there's no water in apple pie if you think about it) and found none was necessary. Given others' comments about the topping being doughy I took heed of that and upped the amount of flour, using one cup each of the sugar and flour. Rather than a feeble attempt to evenly distribute the cinnamon by sprinkling it atop the apples, I ensured that would happen by mixing the cinnamon in with the topping instead. I also added a couple of handfuls of fresh blueberries because I had them to use. It turned the dessert a kind of weird looking purple color, but the blueberry/apple combination was pretty darned good. This is a good "go-to" recipe if you prefer apple crisp without oatmeal, but I do think it's important to increase the flour by 1/4 cup.
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Yummy Lemon Coconut Loaf

Reviewed: Sep. 26, 2013
Great, moist cake with delicate lemon flavor. To please everyone I served this to I omitted the coconut. Also, because sizes of lemons vary, I hope it's helpful to note I used 1-1/2 tablespoons each of lemon juice and zest and was quite happy with that. Oven temperatures and darkness/lightness of pans (which can affect baking time) vary too, so I'd recommend checking this at 50-55 minutes - mine was done in about 52 minutes!
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Cream Cheese Pound Cake

Reviewed: Sep. 25, 2013
A traditional recipe for basic cream cheese pound cake with a little variety in the flavoring and a half cup less sugar. The blend of almond and nutmeg didn't appeal to me, so I just stuck with boring old vanilla - and added about 1-1/2 cups of frozen blueberries. What peaked my curiosity, really, was the lesser amount of sugar than the standard recipe calls for. Since sugar has a lot more to do with a baked product than just its sweetness (like volume and moistness, for example) I was interested to see how it might affect the final result. Well, apparently reducing the sugar by this half cup was not enough to affect its quality in any way. It was delicious.
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Apple Crisp - Perfect and Easy

Reviewed: Sep. 24, 2013
This is a remarkably quick, easy and satisfying dessert to make. If you have a couple of apples on hand you could have dessert on a whim! I loved that it didn't contain oatmeal or water and the topping was excellent - buttery with a nice crispy crunch as it should. But... there was too much of it for the amount of apples, which made it seem much too sweet. Unfortunately there was no way I could use it all and I discarded the excess. I think adding half again as many apples would be an improvement that would elevate this to 5-star status.
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Old Charleston Style Shrimp and Grits

Reviewed: Sep. 23, 2013
Shrimp and Grits - a dish that has been nagging me for years to try it. Last week, while in Memphis, I finally tried it and fell in lust. But the dish was VERY spicy and on the greasy side and I knew I could do better. I researched Shrimp and Grits on my flight home and learned a lot, not the least of which was that it was originally a breakfast dish. I also learned there are as many ways to make it as Mama makes her meatballs, and everyone thinks theirs is the true and only way to make it. I say bah! Make what appeals to you - wine, no wine, tomatoes or not, okra, no okra, cream or no. The variations seemed endless. Make what appeals to you - and this recipe appealed to me. It ran circles around the dish I had at a popular restaurant in Memphis (clearly they do much better with barbecue!) and both Hubs and I thought this was "lick-your-plate-clean good." Because it is my preference I used polenta rather than grits, but the difference, really, is marginal. I used chicken broth in the polenta/grits rather than the water simply so as not to waste what I had left. It just contributed a richer flavor anyway! The recipe itself is perfect in my mind. I can't say enough how blown away Hubs and I both were over this. It is traditionally a humble dish, but it is also quite elegant - something I will be sure to keep in mind when I want to impress. Once again, this version of Shrimp and Grits is a real "beaut" and I would suggest following it to the letter. A+
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Quick Cheddar Garlic Biscuits

Reviewed: Sep. 23, 2013
Hate to say, but I gotta say it...I made from-scratch biscuits yesterday and these Garlic Cheese Biscuits, that begin with baking mix, beat them hands down. Not even close. Never mind the complete ease in making them (you could probably even make these blind-folded) - these are just fabulously light, fluffy, and flavorful, not to mention gorgeous. Didn't, wouldn't, change a thing.
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25 users found this review helpful
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Mom's Baking Powder Biscuits

Reviewed: Sep. 22, 2013
While not my favorite biscuit (I tend to prefer buttermilk biscuits) this is a decent biscuit nonetheless. Not that I had any problem using shortening, but I used butter instead - mainly because I already conveniently had a 5 T. stick cut in the fridge. Grating that with a box grater into the flour mixture made this come together lickety-split. I did find I had to add a little extra milk to make the dough come together. I did not dip the biscuits in melted shortening. Rather, I brushed them with melted butter once they were hot out of the oven. Both butter and the right amount of salt resulted in good flavor, and I really loved the sort of crispy/crunchy bottoms. Nice and soft, but perhaps not as fluffy as they could have been.
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