naples34102 Recipe Reviews (Pg. 1) - Allrecipes.com (18863788)

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Caramel-Apple Crisp

Reviewed: Aug. 23, 2014
I only took a microscopic taste of this myself but I could tell from looking over the recipe it was going to be good - and it was, so says Hubs, who was in 7th Heaven eating it. Other than adding the cinnamon to the topping ingredients rather than stirring it into the caramel sauce, I prepared the recipe as written and was quite happy with it just as it stands. I did, however, scale this down to two servings (two beautiful Granny Smith apples from hotel lobby) and baked it in a couple of smallish ramekin type baking dishes (350 degrees, about 35 minutes). This stuff is awesome good - just the right sweetness, crunch and delicate cinnamon flavor. After all, this is CARAMEL apple crisp, so the caramel taste should prevail. I can find absolutely nothing to criticize about this recipe, nor recommend any changes. Neither can Hubs.
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Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce

Reviewed: Jul. 31, 2014
Since the submitter invites substitutions to her recipe in the introduction, I did. I substituted white wine and heavy cream for the water, and added some beautiful green beans with a bell pepper medley leftover from a restaurant evening out last night. I added a glug of white wine to the mushrooms once they were cooked with the garlic and let that reduce almost completely. Next came the (raw) shrimp. which I cooked only a minute or two, knowing they would cook further once I added the cream cheese, butter and cream. Once the mixture was creamy and smooth. I tossed in the leftover green beans and kept it on the stove until it all was heated through, adjusting the thickness of the sauce, as needed, with reserved pasta water. The sauce was rich and creamy, very good, but not something I'd want to indulge in often. I'm not sure I would have tolerated this well had I not mitigated the richness of it by adding a good amount of vegetables.
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White Chocolate Key Lime Endeavor with Macadamia Crunch

Reviewed: Jul. 29, 2014
How could I not be tempted by a recipe with such an enticing name? I set upon to make this with great anticipation. Unfortunately, because of some problems I encountered, I can't rate this recipe highly. First, I think it's fair to say most will interpret a 9" pie pan to mean Pyrex. And even if not, since it would be at least fair to say they MIGHT use a Pyrex pie dish, the recipe should warn that freezing (or even chilling) the dish, then putting it into a hot oven, is not recommended, as it would invite a potentially serious accident of a shattered dish. This cautionary advisory is important! I chose to use an 8" square metal pan. Next, my years of baking experience should have alerted me that baking the crust 25 minutes is too long. So long that I threw out an expensive, over-browned crust and started over. Fifteen minutes was more like it. The butter/chocolate filling blended nicely, but just as I feared, once baked with the filling much of the butter melted and pooled at the top. I had to sop it up with paper towels. This was the ultimate deal breaker for me. To sum up the final result, the crust was tough and salty (I have not seen unsalted macadamia nuts - almonds would be a cheaper and no-salt option), the chocolate /butter filling too rich - like eating a stick of butter. The overall flavor was good, but largely due to the Key Lime pie filling. One could accomplish as good or better result, easier and cheaper too, just making a Key Lime Pie.
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Chocolate Buttermilk Layer Cake

Reviewed: Jul. 26, 2014
Hubs gushed over this. "One of those recipes I tell you I love that I'll never see again." (I rarely make the same thing twice) This is moist and chocolatey, just what you want in a chocolate cake. I preferred it without the Butterfingers frankly, as it was a little sweet, but Hubs said without them this is just plain chocolate cake. (What's wrong with THAT?) A homemade frosting in my view,Creamy Chocolate Frosting, also from this site, made all the difference in the world. To have used the canned frosting directed in the recipe would have been a real deal breaker.
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Exchange Gang Pasta with Shrimp

Reviewed: Jul. 25, 2014
This recipe has been on the radar (at least mine anyway) for a loooong time and frankly I don't know why I haven't tried it until now - and I regret it. Keri, I'm impressed. You were certainly up to the challenge on this one. To be given a prescribed, predetermined set of ingredients, as was the case here, and come up with a dish - let alone one as good as this - takes a seasoned and creative cook so kudos to you! I changed the cooking method a little for my own comfort level, and didn't measure anything precisely. But aside from using heavy cream rather than half and half and a mix of butter and olive oil, I did not deviate from your creation. Hubs took my mom out for dinner tonight at a very nice restaurant in Milwaukee (I'm in Naples) and I can only hope their $$$$ dinner was even half as good as mine. This is just a simply beautiful dish all the way around, in presentation as well as taste. No need to deviate from your recipe at all. It's perfect.
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Grilled Rosemary Chicken Breasts

Reviewed: Jul. 24, 2014
Instead of grilling this (my Grillmaster and I are separated by about 1500 miles right now, he in Wisconsin, me in Naples), I prepared this quickly in a sauté pan with the chicken cut into strips for quick cooking. I eliminated the mustard, and added some white wine. In my mind, this recipe is way too heavy on the lemon, so I eliminated the lemon zest completely and just gave the chicken a good squeeze of fresh lemon juice once it had browned. With flavors I'm accustomed to and love, there was no way this dish could go wrong (as long as you hold back on the lemon). I served this with "Summer Penne Pasta," another AR recipe.
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Summer Penne Pasta

Reviewed: Jul. 24, 2014
With a simple recipe that includes good, fresh ingredients, you know you have a winner. I prepared this as the recipe directed but, just as I breathe, I gave it a good sprinkle of freshly grated Parmigiano-Reggiano upon serving.
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Pub Chops

Reviewed: Jul. 23, 2014
I knew when I set out to make these that these chops were waaay too big, and I already had intentions of heating the leftovers for lunch tomorrow. That is, until I started eating it. So good I cleaned every bite and I confess without shame to picking it up with my fingers and gnawing on the bone to get every bit of it. Soooo tender, so flavorful, and I don't think the little bit of Montreal Steak Seasoning I seasoned them with or the chicken broth I substituted for the water were make or break additions. I'm confident that with bacon, garlic and white wine in the ingredients list I would have been happy with this just as is. I would just say watch the cooking time - I had relatively thick chops and simmering them for just several minutes, not 20 as indicated, kept them moist and tender and still cooked through. There are so many side dishes that would complement this (the gravy is excellent so buttered noodles immediately comes to mind) but I served this tonight with two other AR recipes, Spinach and Rice Alfredo, and Mushroom and Bacon Green Beans.
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Spinach and Rice Alfredo

Reviewed: Jul. 23, 2014
Interesting, pretty, and very easy to make for a side dish that is a little different, a little special. Creamy, uniquely delicious flavor for a simple rice dish, and very, very satisfying. A big pay-off for little effort.
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Mushroom and Bacon Green Beans

Reviewed: Jul. 23, 2014
If I had prepared this recipe strictly as written I'm fairly confident I would have had a problem with it. A whole 8 oz. package of mushrooms to a mere cup of green beans would be just a tad heavy on the mushrooms - unless this was a mushroom side dish and not a green bean side dish! That said, I chose to substitute fresh green beans, cooking them in simmering water for five minutes, then transferring them to an ice bath. I used a combination of butter and bacon grease to sauté my desired amount of mushrooms, onions and, at the last, the garlic, and cooked bacon - then tossed in the cooked green beans and heated them through. All of the additions - the garlic, onion, bacon, mushrooms and lemon-pepper seasoning all contributed great flavor to this unordinary green bean side dish.
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Oven Fresh Seasoned Potato Wedges

Reviewed: Jul. 20, 2014
The ingredients were pretty standard, so I knew I'd like the flavor. It was the method that was different than other recipes, and I thought I'd give this a try simply because the point would be to eliminate having to wash a dish. Once the olive oil was added to the cheese, however, it was nothing more than a paste that made it difficult to evenly coat the potatoes. A little extra olive oil helped; still, a fair amount of the mixture clung to the bag and, given the price of good extra virgin olive oil and Parmigiano Reggiano, you don't want to waste a bit of this. It would have been far easier to lightly coat the potatoes with the olive oil, then toss with the combined remaining ingredients. The result was ok, but nothing extraordinary, given the number of other similar recipes on this site for Parmesan Roasted Potatoes. The method of preparation, which is what prompted me to make this particular recipe, unfortunately was a fail.
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Spicy Ranch Dressing

Reviewed: Jul. 20, 2014
Good not great. I'm sure it's because of the ranch salad dressing mix that this turned out to be just ordinary, despite the other additions. When it's all said and done this is still a ranch dressing made with ranch salad dressing mix.
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Quick and Easy Summer Limoncello Cake

Reviewed: Jul. 18, 2014
This recipe is much like "Refreshing Limoncello Cake," from this site. I loved that one, so it's no wonder I loved this one as well. It is indeed a cake appropriate for summer, as it is not overly sweet or rich, but it would be equally appropriate any time of year, particularly after a heavy meal. The cake is moist and soft, not exactly fluffy but certainly lighter than a pound cake. The lemon flavor is subtle, so in my mind it really does need the Limoncello glaze to embolden it. I loved it as is, but if I were to make it again I would add a little more lemon zest to really enhance the lemon flavor.
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Classic Herb Stuffing

Reviewed: Jul. 17, 2014
A brief trip home to check on our kitchen remodel progress and we're back in Naples - and we were longing for a home cooked meal. So desperate for good home cooking that Hubs requested "Thanksgiving Dinner." In July. In Florida. With limited opportunities to get in the kitchen and cook I was only too happy to oblige. Realizing I had no bread for stuffing (and didn't want to use hot dog buns in the freezer...) I first had to make a loaf of bread. And then I had to cut the bread up into cubes, and dry it in the oven for about a half hour at 225 degrees. Now I admit I've never made stuffing with homemade bread before, and I must say I did notice the difference - and in a positive way. Nor have I ever used a recipe for stuffing, but just for grins I had fun trying this very basic recipe and found that other than being a little on the salty side, it is a good, reliable recipe for stuffing that newbies or otherwise inexperienced cooks will appreciate. I love the addition of fresh herbs in this and these aromatics not only flavored the stuffing nicely but filled the kitchen with their wonderful aroma (well, that and a turkey breast roasting in the oven at the same). Take a good, basic stuffing recipe like this one, with its inclusion of fresh herbs, prepare it with a good bread (homemade or other) and you'll be quite pleased with the results.
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Mom's Spiced Zucchini Bread

Reviewed: Jul. 11, 2014
What gives this recipe its distinction from other zucchini bread recipes is, indeed, its "spiciness" - it includes three different spices, not just the typical cinnamon. I generally (not always) see this combination of spices in pumpkin bread; not so much in zucchini bread. It was pleasantly spiced - nice, not overkill at all. As for sweetness it has an appropriate level - not as sweet as some, yet sweeter than some others, therefore, this one should do a fairly good job at generally pleasing the palate. I bowed out of the optional nuts but did add the raisins, a nice addition with the "fall-ish" spices. I followed the recipe just as it directs, but for my needs a loaf wasn't practical; I baked a half recipe that produced ten nicely shaped and domed plump muffins - 350 degrees, about 25 minutes. Happy to be the first reviewer and give this two thumbs up.
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Italian Drunken Noodles

Reviewed: Jul. 8, 2014
Ohhhhh, yeah. I am in awesome supper Nirvana after eating this. It was like ET phone home, even tho' I'm not home - in other words, this is pure comfort food, with familiar flavors and ingredients that made me a very happy camper. This, a tossed green salad and my favorite Zin made for a satisfying meal, and this was so easy to prepare given I had leftover linguine in the fridge. I pretty much followed the recipe, tho' I did not use the "Italian seasoning" - I really dislike the stuff. I deviated by using some fresh cherry tomatoes (this meal was just for me so it was impractical to open a can of tomatoes) and I gave it a good dusting of freshly grated Parmigiano Reggiano right before sticking my fork in it.
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Lucky's Quickie Chickie

Reviewed: Jul. 7, 2014
There are quite a few recipes like this circulating the web but this one was less complicated, involving less steps. Man, was it good. I seasoned the chicken with some garlic salt as well as the salt and pepper and cooked it in a combination of olive oil and butter for a little extra flavor. One and a half teaspoons each of honey and balsamic vinegar seemed a little skimpy, so I increased that to one tablespoon each and it was just the right amount. I combined the two before I added it to the chicken and it blended in easily. I try to limit my carbs, so I served this with fresh green beans and sliced tomatoes but frankly, this would have been even better with some hot cooked rice.
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Becel® Savoury Braised Green Beans

Reviewed: Jul. 7, 2014
One of the better green bean recipes I've ever made. Used real dairy butter rather than "buttery taste margarine," shallots rather than onion, regular rather than fat-free reduced-sodium chicken broth and no lemon juice. And salt and pepper of course.
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Veal or Chicken Marsala

Reviewed: Jul. 6, 2014
Dust veal with flour, season with salt and pepper. Sauté for just a couple of minutes on each side, not eight minutes! Veal cooks quickly - do NOT overcook, the most important criteria, in my opinion, for Veal Marsala, or any veal dish for that matter. Set veal aside on a platter and keep warm. Add a little more butter and olive oil to pan and sauté mushrooms, some shallots if you like, and minced garlic for 4-5 minutes, not ten! Add about a cup each of chicken broth and REAL Marsala (NEVER cooking wine as directed, and certainly no water!) and cook until it is reduced by about two-thirds. Swirl in a dab of butter at the end, off heat, for a velvety rich, luxurious, glossy sauce. Return the veal to the pan just for a minute or so to ensure everything is heated through. An easy to make and impressive, classic dish, but as written this recipe needs some work. A dish is only as good as the ingredients you use and if it is cooked properly.
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Parmesan Zucchini

Reviewed: Jul. 6, 2014
Zucchini, garlic, onion, olive oil and Parmesan cheese. An enthusiastic YES! Just one problem - and you'll find out immediately what that is if you cook this (especially the garlic) over high heat. Medium heat is more like it and you must still be careful with the garlic to make sure it doesn't burn! Thirty seconds or so should be adequate, just until it is fragrant. In fact, I always add my garlic last.
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