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

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Chewy Peanut Butter Chocolate Chip Cookies

Reviewed: Jun. 2, 2015
After so many glowing reviews and beautiful photos, I don't know what more I can add to this except for another thumbs up, assuming I have a fair amount of credibility. These. Are. Awesome good. Thick and plump with appealing raggedy edges and tops. Gooey, chewy, peanut buttery and sinfully chocolate. Just looking at them makes you want to grab one and wolf it, and once you do, you're glad you did. None of the regrets you thought you might have if you did. These are the cookies GOOD, talented, old-fashioned home cooks used to make (and some of course, still do) and come with all the wonderful memories of some of those cooks, times, tastes and aromas associated with those days. I can't say enough about these. You want to know what I changed about the recipe? Absolutely nothing. Know what I'll change when I make them again? You're right - absolutely nothing. I know some peeps here in Naples who will have very appreciative, chocolaty, smiling faces tonight. And that makes me happy.
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Seared Scallops with Spicy Papaya Sauce

Reviewed: May 31, 2015
I struggled rating this recipe since there were two of us eating this, each with different opinions. First, the preparation: Hubs did flour the scallops, under protest, in the interest of experimentation and for purposes of rating the recipe as written. He still prefers searing the scallops without flouring them. You can use higher heat and he prefers to season the scallops directly. I prepared the salsa, and as I was doing so, was not impressed. Red pepper, red papaya and red onion provided little variation in color, therefore making it look particularly uninteresting. Thank goodness for the flecks of cilantro and jalapeno for the little contrast in color they provided. As for taste, you can't go wrong with seared scallops, really, unless you overcook them. Hubs did a good job. Odd, he liked that papaya salsa much better than I did, and he doesn't care for cilantro! He found it subtle in flavor, which he appreciated as it didn't compete or distract from enjoying the delicate flavor of the scallops. I, on the other hand, found it relatively flavorless save for the cilantro. Overall I found the dish ok, I guess, but definitely not a "make again." For a tropical salsa, I would prefer something brighter, fresher, and more interesting. Mango and pineapple, or even just pineapple, would have been ideal additions. Hubs says "a four," I say "a weak three." I served this with fresh Florida sweet corn and Rick Bayless' Green Poblano Rice (excellent, by the way).
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Lemon Zucchini Bars

Reviewed: May 30, 2015
Dee-licious. Moist (a cup of oil makes that a no-brainer), lemony, but not too lemony, and prettily flecked with green zucchini. I omitted the nuts because I didn't want their distracting flavor here. Good call, for us anyway, as this cake has a very delicate flavor, because it's not burdened with spices typically associated with zucchini breads/cakes. I baked this as little cakes in small Bundt pans and gave them a lemon glaze of a cup of powdered sugar and 2 T. lemon juice - perfect to enhance that fresh, tart lemon flavor. (Important note: there is NOT enough batter here for a standard size Bundt pan. I know, because I tried - then dumped it out and filled small Bundt pans 2/3 full instead)
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Princess Cookies

Reviewed: May 28, 2015
Good enough as is, better with the lemon juice glaze suggested by the submitter. Still, even tho' I reduced the eggs called for by half for a crisper cookie as another reviewer did, I still found these too soft for my liking. In addition, even tho' I doubled the amount of lemon zest called for, I can't say these had a bold lemon flavor. In fact, I have to say that these actually had kind of a doughy, or floury taste. On the plus side, they turned out perfectly round and cute.
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Bacon Wrapped Hamburgers

Reviewed: May 28, 2015
I mixed this up early in the morning with all ingredients as listed, even tho' I lied to Hubs and told him I would honor his request not to include the Parmesan. (As an Italian who pretty much uses Parmesan cheese like salt and pepper, I've been lying like that to him for years. He's never noticed, unless he's lying to me too) After spending much of Memorial Day (my birthday) planting our garden and preparing to head out of town early the next morning, I finally sat down to enjoy My Favorite Chocolate Martini and didn't notice that when it came time for Hubs to grill the burgers he had forgotten to wrap them in bacon. And then he overcooked them to boot. But guess what - in spite of omitting a key ingredient, BACON of all things, and in spite of a rare instance where he did not grill something perfectly, these burgers were perfectly delicious! Even more evidence to support that was that my "keep the beef pure and simple with just salt and pepper" hubby thought they were pretty "D" good too! WITH the egg, which he opposed. And WITH the Parmesan, which he was clueless about. I'm thinking the Worcestershire sauce had a lot to do with that. I am looking forward to trying these again, with the bacon and cooked to a perfect medium-well. And when I do, I'll again follow the ingredients list exactly. (By the way, I had mine with a Sriracha mayonnaise I ordered online. Awesome good)
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Scrambled Eggs a la Charlotte

Reviewed: May 25, 2015
Good recipe for scrambled eggs ruined, in my view, with the inclusion of tarragon. Dried tarragon no less. Strong stuff. Fresh chives and fresh dill is the way I chose to go. Nice. As for the vegetables, I cooked them first – all but the tomato which I sprinkled over the finished eggs upon serving. Substitute another herb for the tarragon, preferably fresh, or leave it out completely, and you’ll have some pretty darned good, 4-star scrambled eggs. Rating this recipe just as written, however, I’ll give it three stars.
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Watermelon Delight

Reviewed: May 25, 2015
Five stars all the way around, for simplicity and ease of preparation, for presentation, and for pure, refreshing deliciousness.
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Joe's Homemade Mushroom Soup

Reviewed: May 23, 2015
Good job Joe! This was great stuff that Hubs and I thoroughly enjoyed! I added minced garlic to the mushroom onion mix tho’ I’m not sure I’d say it was a critical addition. Only because the milk I used was reduced-fat, I compensated by using equal parts half-and-half and milk to give it a little more richness. Loved the hint of nutmeg– it was a distinct but subtle touch. Mainly because I had them to use, I threw in some fresh chives along with the parsley – I liked the little bite of flavor they added. Had I not added the chives or the garlic, however, I doubt I would have enjoyed this any less.
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Jacolyn's Herbed Vinaigrette

Reviewed: May 23, 2015
While the herbs in this dressing were not my fav, I still liked that feature of the dressing well enough. The apple cider vinegar, on the other hand, I didn’t tolerate nearly as well as I found it too harsh. Given the boldness of the herbs, a more subtle acid like lemon juice or white wine vinegar would have been better suited here. Also, I found this on the oily side - I still prefer the 3:1 ratio of oil and vinegar.
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Low Sugar Strawberry Rhubarb Crunch

Reviewed: May 23, 2015
Disappointing. Soupy, not sweet enough, and certainly not picture worthy. Adding sugar and a thickening agent (cornstarch or flour) would be simple and necessary improvements.
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Creamed Cabbage

Reviewed: May 21, 2015
Smooth and creamy with just the slightest bit of tang from the sour cream. I really enjoyed this, but then I guess you have to like cabbage in the first place to like this because it didn't make a convert out of Hubs. If it wasn't for him and his durned pickiness I wouldn't hesitate to make this again. Pan browned brats and AR's Garlic Dill New Potatoes completed the meal.
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Three-Ingredient Baked Chicken Breasts

Reviewed: May 12, 2015
Since I was roasting this with asparagus I increased the temperature to 400 degrees and baked for 25 minutes. Moist and fork tender. Also, since I was making this as the entrée rather than as simply cooking it for another purpose, I added dill, garlic salt, and paprika for rich color. Easiest, quickest dinner I’ve made in awhile. Good too.
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Roasted Asparagus with Sea Salt and Parmesan

Reviewed: May 12, 2015
The produce guy at the grocery store told me yes, $5.99 a pound for asparagus is pricey, but this is some darned good asparagus – it came all the way from Washington State! (I’m in Wisconsin). I bought it, not because I felt it was extraordinary asparagus, but because I had planned it for dinner that night. As it pertains to this recipe, now get this – I had the second half of the bunch standing in a glass of water in the fridge – for well over a week! Believe it or not it was as though it had just been picked so it was just fine for our supper tonight. Anyway, one of the things I liked about this recipe was that it called for the asparagus to be cut into pieces! Every piece, every nook and cranny, gets a good coating of all the good stuff you’re dousing it with, for one thing. Also, it is a heckuva lot easier to eat! No messing with cutting it with a knife and fork! And it sure looked awfully pretty piled onto the plate. Now whether it was the $5.99 a pound expensive asparagus direct from Washington State, this recipe, or a combination of both, this was some GOOD asparagus! Cooked just right, by the way, at 12 minutes. Happy to be the first reviewer and rate this an enthusiastic two thumbs up.
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Chicken Taco Filling

Reviewed: May 10, 2015
This just blew me away for how good and how fast and easy it was. I had cooked chicken breasts in the freezer, so instead of cooking this in the slow cooker I simply shredded the chicken, added the taco seasoning (Penzey’s) and broth and cooked it on the stove top until it was heated through and it became somewhat thickened. A couple of tortillas and some typical taco fixins’ and this was a complete meal, a delicious meal, in minutes.
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Arroz Rojo (Mexican Red Rice)

Reviewed: May 10, 2015
I haven’t made Mexican rice in awhile, so maybe my memory is foggy, but I’m not sure I’ve ever made a Mexican rice recipe quite this good. Rather than trying to grate a tomato, I simply blanched it which made the peel come off easily, then just chopped it up very fine. Scaling this down to two servings meant I had to improvise on the tomato sauce – I wasn’t about to open a can for a mere tablespoon or two. For those who might find themselves in the same situation, I used half the measurement in tomato paste and water instead and it obviously worked out great because this was simply delicious. Worth seriously considering for your go-to Mexican rice side dish.
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Summer Veggie Salad

Reviewed: May 10, 2015
Making this salad was a spur of the moment decision resulting from my having to salvage a can of beans from another recipe. Therefore, I had to wing it on a couple of ingredients. Frozen corn filled in for the fresh, and cucumbers had to fill in for the avocado as I was fresh out. As for the cilantro, I don’t know exactly how much I added, but I know it wasn’t a “bunch,” no matter how you choose to define that. I added a much smaller amount, an amount that looked right to me. I also appreciated that this recipe didn’t have to rely on garlic. It was a happy accident that I ended up making this at the last minute – it really was very good – just don’t forget salt and pepper.
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Blister Beans

Reviewed: May 10, 2015
My gut instinct shouted at me NOT to include the ginger. It just didn’t seem to belong here. Hubs talked me into taking a chance on it. I was right – the ginger was just wrong. I salvaged this by rinsing it all in a wire mesh strainer, and re-using the beans in another recipe. In a nutshell, this recipe, with its unusual inclusions of ginger and mustard, was just not palatable for us.
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Fresh & Fast Guacamole

Reviewed: May 10, 2015
I used all ingredients to taste or to what looked in proportion to me. As written, it seems a little heavy on the cilantro and the tomatoes, although “a bunch of cilantro” is vague. Also, I didn’t cube the avocadoes, preferring the guacamole to be a little less chunky. I normally add cumin to my guac, but Hubs and I both agree this was really good without it and, as this recipe’s first reviewer, I happily endorse it.
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Baked Omelet

Reviewed: May 10, 2015
Man, do these poof up! I filled individual 10” ramekins about 2/3 full and second-guessed myself, debating whether or not I should fill them up a little higher with the egg mixture. Good thing I didn’t, as these rose very prettily to the top. I’ve tried several of these baked omelet recipes and this one interested me because of its lack of a lot of add-ins. It made it simpler to prepare for one thing, but I was also interested in learning if I would like the omelet as well without a lot of extra stuff in it - mushrooms, peppers, etc. (But mostly just because I was a little lazy this morning) These were great! Really fluffy, with nice flavors of just the ham, cheese and onion.
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Panko Crusted Mashed Potato Cakes

Reviewed: May 10, 2015
I had leftover “Loaded Mashed Potatoes,” which were simply ideal for this recipe. Because I didn’t want to risk the cakes being too gloppy I added no egg. Also, it didn’t seem critical to coat the cakes in flour and egg first, so I just immediately coated them in the panko bread crumbs and it worked out just fine. These were so flavorful and delicious, albeit a little on the fragile side. Hubs thought they were better than most of this type, less greasy, he thought. Maybe it was the panko bread crumbs that made the difference.
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