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

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Molasses Sugar Cookies

Reviewed: Dec. 15, 2014
Not extraordinary, just simply a nice, ordinary molasses sugar cookie which was exactly what I was after. I did not melt the shortening.
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Thousand Island Dressing III

Reviewed: Dec. 14, 2014
We both enjoyed this twist, this variation, of Thousand Island Dressing. The green pepper and pimento were interesting and unusual additions that contributed great flavor, texture and color. Right after I prepared it I felt it was too mayonnaise-y so I added the same measure again of chili sauce, therefore doubling it. After a few hours in the fridge the flavor had developed and melded and it was much improved. Hubs said he would have liked this either way - as written or as I ultimately served it, with double the chili sauce. We had wedge salads with our entrees tonight and, while I enjoyed the traditional blue cheese dressing on mine, Hubs preferred this dressing on his. Fantastic complement to the Classic Wedge!
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Pasta with Peas and Sausage

Reviewed: Dec. 11, 2014
This dish was neither complex nor difficult but that doesn’t mean it wasn’t incredibly delicious and satisfying. I deviated from the recipe somewhat, deglazing the pan with a good glug of white wine, then reducing it almost completely before adding the cream. Also, the peas needn’t be cooked for five minutes – tossing them in just before serving is all they need. The pasta does absorb a lot of the sauce, but rather than adding more cream I simply added some reserved pasta cooking water. “Super Easy Spinach and Red Pepper Salad” completed the meal. Our bellies were pleased.
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Pumpkin Pie Spice II

Reviewed: Dec. 8, 2014
AR's recipe search, this recipe and more than 100 great reviews was a big help to me today. I don't have nearly the selection of spices here at our place in Naples as I do at home and wasn't surprised to see I didn't have Pumpkin Pie Spice when I needed it for a recipe,Libby's Pumpkin Cranberry Bread. Scaling the recipe to 6 servings and adding 1/4 tsp. cinnamon was just the perfect amount. Thank goodness for this reference recipe!
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Broiled Grouper with Creamy Crab and Shrimp Sauce

Reviewed: Dec. 5, 2014
Just okay as is. I loved the Creole mustard and the Cajun seasoning, but this was seriously in need of some color, some punch, some zip! And I mean both in flavor as well as presentation. I garnished this with some finely chopped red and green bell pepper and, while it was a great improvement, for us the dish still wasn't worth the time and money to prepare it. More than anything else, it was basically just heavy and rich.
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Cindy's Yellow Rice

Reviewed: Dec. 5, 2014
A great starter foundation to build upon but a little nondescript as is. It needed a little pizzazz. I sautéed chopped red and green bell pepper with some red onion (instead of dried onion) and minced garlic (instead of garlic powder). Now we're talking! As this recipe's first reviewer I'm pleased to be the first to say this is a lovely rice dish, full of great flavor and beautiful color, and it would look great alongside anything you'd care to serve with it. Hubs couldn't stop raving (which he didn't do about the fish and green beans that were also on his plate...)
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Green Beans with Warm Dijon Vinaigrette

Reviewed: Dec. 5, 2014
With all the ingredients involved in the preparation, I expected something remarkable. Perhaps that was the problem - too much "stuff." These were good, not great.
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Frosted Banana Bars

Reviewed: Dec. 5, 2014
Holy moly are these things awesome good! I did modify a little, but the things I did were not recipe integrity deal breakers. First, I made half a recipe - just wanted a "modest" pan for the two of us. What pan to use, tho,' when you're halving a 15x10" pan? I didn't follow any scientific formula to figure it out - I just figured an 11x7" or 9x9" (which I used) would work out just fine - and it did. As for the batter itself, I wanted to use buttermilk I had on hand rather than sour cream, and I knew I would have to make a slight adjustment. For each cup of sour cream, I found, use 14 T. buttermilk and 3 T. butter. So for my half recipe I needed 7 T. of buttermilk (I measured out 1/2 c. then removed a tablespoon) and an additional 1-1/2 T. of butter. I used slightly more bananas - 3/4 c. for the half recipe. I also used a tried and true mixing technique I was more comfortable with - cream the sugar and butter well, add the egg(s) and vanilla, and finally the bananas. Add the flour mixture alternately in thirds with the sour cream (buttermilk), beginning and ending with the flour. I knew bars this good deserved a homemade cream cheese frosting: 1/2 c. butter, 8 oz. pkg. cream cheese, 1 tsp. vanilla, 4 c. powdered sugar (I made half this recipe) These are moist and cake-like, but be sure not to over bake if you want them this way! I found 17-18 minutes perfect for my sized pan. Pleasantly sweet and full of banana flavor; a delicious home-spun dessert.
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Brownie Cupcakes

Reviewed: Dec. 3, 2014
Can't beat the rich flavor butter gives baked goods, this recipe's best feature in my view. They're light and milk chocolaty, which Hubs loved but I found a little wimpy in chocolate intensity, and I did boost the flavor with a pinch of salt. Otherwise, nicely shaped, with rounded tops. Great as is, perfection (in Hubs' opinion) with the buttercream frosting I dressed them up with. (I gave the frosting a bit of almond flavor, but mint would be awesome good too!)
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Salisbury Steak with Mushrooms

Reviewed: Nov. 25, 2014
As I looked over the recipe, I could see it cried out for seasoning – seasoned bread crumbs, Montreal Steak Seasoning and Worcestershire Sauce did the trick. Good, homey dish. I served this with Wild and Brown Rice, and Peas and Pancetta, both recipes also from this site.
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Wild and Brown Rice

Reviewed: Nov. 25, 2014
I didn’t say a word at the dinner table to Hubs to announce that we were having wild and brown rice with the Salisbury Steak. He dislikes both. I hoped that since the rice was all dolled up that it would make a difference. It obviously did, because he cleaned up his plate rather enthusiastically. And indeed, this was surprisingly good, far exceeding even my own expectations. I did deviate from the recipe, adding some zucchini I wanted to use, using fresh thyme (and no marjoram) rather than ground, and beef broth rather than chicken as I already had a carton opened that I had used for another dish. I chose to cook the vegetables in butter separately from the rice, adding some fresh minced garlic. I set that aside until the rice was cooked, stirring it in at the end. How much my changes influenced the final outcome I can’t be sure. What I do know is that this was colorful, flavorful, and had great texture. I started off with slim expectations for this but we ended up polishing it off. I served this with Salisbury Steak with Mushrooms, and Peas and Pancetta, both recipes also from this site.
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Peas and Pancetta

Reviewed: Nov. 25, 2014
No ho-hum peas these. These are peas all dressed up pretty. Onion, pancetta, fresh thyme and white wine (and I couldn’t help adding a bit of fresh minced garlic) - what a great, flavorful combination of ingredients! Happy to be the first reviewer and give this recipe two thumbs up.
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Croutons

Reviewed: Nov. 21, 2014
I was just gifted a loaf of artisan sourdough bread and knew we would never eat it all, especially since Hubs is not a big fan of sourdough anyway. Simply turning it into bread crumbs was an option, but with Thanksgiving on my mind croutons became an inspirational option. Besides, with bread crumbs I was limited - with croutons I still had the grind-them-into-crumbs option. Hubs also doesn't care for croutons on his salad (I could go on and on...) so I knew if I sized them smaller, like the packaged stuffing croutons, I'd have a good and fresher use for them - for stuffed pork chops or chicken, crushed for meatloaf, or as a coating for meat, poultry or fish before baking or frying. I did use the optional garlic salt and wish I hadn't. The croutons were just a tad saltier than I would prefer and will limit me when I mix them up with anything else. I need to remember that no additional salt will be necessary! I also added some poultry seasoning and dried parsley flakes, tho' the seasonings you could use are limited only by your imagination. I froze these in freezer bags so I expect they'll stay fresh a good, long while. There are no words adequate to express the good, fresh taste of these compared to the hard and stale taste of the commercial croutons. They're a little bit of monkeying around, especially if you make them small as I did. But I'll tell you what - I found myself nibbling on these and I just can't see myself doing that with the packaged stuff!
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Macho Minestrone

Reviewed: Nov. 18, 2014
Very good in the end, but I had to play with this a bit. First, for me this needed garlic and fresh herbs (and a good glug of red wine). Second, I found additional broth preferable to the water called for. I also chose to use baby spinach rather than kale. Finally, the potatoes need only about 15 minutes to cook thoroughly, not a total of 37 (!), while the pasta needs a good 10 minutes to cook, not a mere five (!), so I adjusted the cooking time accordingly. As this recipe's first reviewer I'm pleased to report that overall, this was very good. I had planned to serve this with salad and bread, but found both unnecessary as the soup on its own was very hearty and satisfying.
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Fresh Apple Walnut Cake

Reviewed: Nov. 18, 2014
Kind of ordinary as is, but much improved with a good drizzle of caramel topping! I think a powdered sugar glaze would be good too, to jazz this up a bit. I made no changes to the recipe itself, but I didn't mix the apples with the sugar. Rather, I just folded the apples and walnuts in at the end.
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Romantic Chicken with Artichokes and Mushrooms

Reviewed: Nov. 12, 2014
Surprisingly boring and kind of tasteless. Still, I'm glad I used frozen artichokes rather than the marinated variety because it then would have been tasteless and too tangy. I forgot the capers but I don't think it would have made a difference had I included them. The addition of shallots and garlic didn't do much for this either. Very disappointing.
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Linguine with Peppers and Sausage

Reviewed: Nov. 3, 2014
Good, basic, uncomplicated recipe. Easy to prepare. Appreciated there was no heavy-handed seasoning. I left the sausage in its casing, cutting it into small sections. Also used red wine rather than white as a personal preference. It would be difficult to mess this up. Nothing here not to like.
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Jayme's Dry Rub

Reviewed: Oct. 29, 2014
Dry rub is not something I can actually take a spoonful of to taste, or at least I prefer not to. But as I looked over the recipe I liked the combination of ingredients (omitting the cayenne pepper because we don’t care for heat) and I liked the looks of it. I also felt good about it when I rubbed it on the baby back ribs I made for supper tonight. I took the easy way out tonight and made “Slow Cooker Baby Back Ribs,” another recipe from this site, and as this recipe’s first reviewer I can happily say this rub took those ribs from good to great.
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Buttermilk Coleslaw

Reviewed: Oct. 29, 2014
The truth be told, neither Hubs nor I are big fans of coleslaw, and generally the only time we eat it is when we go out for a Wisconsin Friday Night Fish Fry. I seldom make it either, but I know what I do and don’t like. I like a creamy coleslaw, but will leave it on my plate if it’s sweet. For me, and for those who don’t care for “sweet-savory,” this is a clean plate coleslaw. (Note: I prepared the recipe as directed, only substituting Splenda for the sugar)
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Garlic Pork Tenderloin with Mushroom Gravy

Reviewed: Oct. 27, 2014
I must have read over this recipe several times before I finally decided I just couldn't go along with the preparation of it as directed. I kept wondering, "Sauce - what sauce?" Melted butter is not sauce, it's melted butter. A lot of melted butter. So I did it my own way - rubbing the tenderloin with a mix of the garlic, balsamic vinegar, some salt and pepper and some olive oil. Because I had it in the oven with a a mashed potato dish and acorn squash, I changed the baking temperature to 400 degrees (which I prefer for roasting tenderloin anyway) and baked it for 25 minutes. I made the gravy with the drippings and a dab of butter at the end, then stirred in the mushrooms. It was delicious. Too much garlic, but still delicious.
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