naples34102 Recipe Reviews (Pg. 2) - Allrecipes.com (18863788)

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Beets and Greens

Reviewed: Feb. 10, 2015
This is something I’m quite familiar with and have always loved. The difference with this recipe, for me, is the preparation – roasting the beets vs. boiling them. Both work of course, but it sure seemed that roasting them better preserved their vibrant color. Unfortunately, however, they were more difficult to peel than when boiled. It also was a lengthy process, taking much longer than I expected (delaying my dinner). I added some fresh minced garlic along with the onion, just because I typically do.
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Strawberry Cobbler II

Reviewed: Feb. 10, 2015
This was delicious but too juicy, so in hindsight I’d add less water, maybe even half as much – either that or more strawberries and cornstarch. The brown sugar/butter topping was different, interesting and gave this cobbler a unique flavor I enjoyed. I used butter, not margarine, but forgot to dot the strawberry mixture with it. Glad for that, as it didn’t need it. While the flavor of this was nice, this recipe in my view needs too much tweaking to rate it any better than average; specifically, less water, or more strawberries and cornstarch.
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Calabacitas con Elote (Zucchini with Corn)

Reviewed: Feb. 8, 2015
Proof that there are delicious and healthier Mexican side dish alternatives for enchiladas other than rice and beans. (Due to Hubs’ sensitive innards I was forced to modify this recipe by significantly reducing the amount of corn so he could easily pick it out)
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Janet's Appetizer

Reviewed: Feb. 3, 2015
Oh, was this awesome good! We were really taken by surprise on this one. Maybe it was because there were no photos to show us what we were in for, and I'm happy to give it its first. More likely it was because of the lackluster (read boring) name for these. "Janet's Appetizer? " This is a disservice to Janet! Also, in my opinion the crab is what makes these! It should NOT be optional, and the word "crab" should be part of the title. I could easily see this baked and served warm as a dip or spread, but I served this broiled on crostini and loved it. As for preparation, one cup of minced onion was way overload for me. I took that down to 2 T. and was quite pleased with that. My suggestion is to start off with a lesser amount of onion and add more to taste. I used a good, 4-year aged cheddar and pasteurized crab meat. I took one taste of this, cold, and it was very good. Heated, it was remarkable. It didn't look like it though. It had a boring, pasty look to it, but some fresh minced red and bell peppers fixed that right up. CELANE47, this is indeed delectable as your description states, but you MUST see if the recipe can be modified to include the crab in the dip as a mandatory part of the ingredients and come up with a better title. I suspect this will not be given the attention it deserves and will continue to be ignored (6 reviews in 11 years?) if the recipe continues as it stands. Meantime, hopefully this review and my photo will help change that.
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Italian Scallop and Shrimp Salad

Reviewed: Feb. 1, 2015
I so loved the idea of this salad with its few, fresh, quality ingredients. I made it with only one change to begin with, that being using olive oil rather than corn oil. I was disappointed and surprised, frankly, that when Hubs and I tasted it (while we were working in the kitchen putting all our Super Bowl goodies together) we were very underwhelmed. It wasn't bad, it was just kind of "shoulder shrugging," very weak in both color and taste. After adding some celery for crunch and color, a good squeeze of fresh lemon juice, and some pepper it was very much improved. (Frankly, no fault of the submitter of course, but neither of us were impressed with the scallops in this. Once the salad was assembled, tasted and photographed I picked out and discarded the scallops and added a good deal of chunky pieces of King crab legs and broiled lobster tail leftover from last night's dinner. Score!)
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Green Pepper Rice

Reviewed: Jan. 31, 2015
Because I wanted to retain the color of the peppers (I used both green and red) I sautéed them with the onion and garlic, then set them aside. I cooked the rice separately, toasting the rice in the pan with a little butter before adding the water and a bit of salt, then simmered for 15-20 minutes until the rice was tender and the water absorbed. I folded in the sautéed vegetables at the end. Quiet, understated flavor, just ride side dish for the seafood I served with it.
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Delicious Apple Cake

Reviewed: Jan. 31, 2015
This was ok, tasted good, but a little too sweet and a little too oily.
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3 users found this review helpful
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Shrimp Scampi ala Norelllaura

Reviewed: Jan. 29, 2015
This was ultimately very good (five stars), but not without a good deal of tinkering, not least of which reducing the cooking time drastically- this should come together in less time than it takes to cook the pasta! I used a combination of butter and olive oil to cook the bell pepper and garlic - for a few minutes, not 20. Added a glug of white wine, no lemon juice and let that cook off a little and reduce before adding the tomatoes. Cooked that for a few minutes, then added the shrimp, cooking them just a few minutes, NOT the total of 8-10 minutes the recipe directs you to. Oh my, these would be some really overcooked, tough shrimp if cooked that long. And don't bother to dust the shrimp in flour - there's just no reason to. So, using a combination of butter and olive oil, omitting the flour and lemon juice, letting the wine reduce and cook off awhile and only cooking the shrimp a few minutes - quite simply stunningly delicious.
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Sausage and Sauerkraut

Reviewed: Jan. 28, 2015
What I learned about this recipe is just how tender sauerkraut becomes when cooked for a good long time. The addition of the sugar and apple mitigates the sourness of the sauerkraut while the bacon tempers the sweetness, adding a much appreciated earthy smokiness. Simply said, we loved this.
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5 users found this review helpful
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Garlic-Herb Butter Drop Biscuits

Reviewed: Jan. 28, 2015
After a fairly disappointing experience recently with another, similar, biscuit recipe, this one was a wonderful reward. Whereas the previous biscuits were too heavy on the garlic and cheese, these gratefully had neither of those issues. I did, however, skip the "Italian" seasoning, which I am not a fan of. In its place I substituted fresh, chopped dill. These baked up fluffy and plump, nice flavors, none overbearing.
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Banana Bread Bars with Brown Butter Frosting

Reviewed: Jan. 28, 2015
Hubs never came across a banana bar he didn't like, including this one. This is a classic banana bar recipe, but its distinction is with the browned butter frosting which I thought was a nice complement. Great taste, lovely frosting, but I prefer mixing up the batter using the traditional creaming method - cream the sugar and butter well, add the eggs and vanilla, and finally the bananas. Add the flour mixture alternately in thirds with the sour cream beginning and ending with the flour. A second helping for Hubs after supper? I'd call these a hit!
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Oktoberfest Potato Salad

Reviewed: Jan. 28, 2015
German style food is not something I grew up eating and even now I wouldn't say it's something that either Hubs or I have a well-developed palate for. We have been experimenting with it more in recent years and have learned we really enjoy it, particularly when we're talking about recipes like this one. Holy moly, what a salad! No ordinary potato salad this! It does require a little extra effort than most, but it's so worth it. Just right tangy and sweet, with accents of parsley and celery that lend freshness, crunch and flavor. Given I made such a small portion for just the two of us, I was tempted to just toss everything together rather than try and layer it as directed in the recipe. I'm so glad I made it as the submitter intended as I'm sure that was partly why this salad was so beautiful, certainly a sophisticated cut above most potato salads, German potato salads included. If I have one criticism it's that I didn't trust my instincts and use either a Yukon Gold or red potato. I guess I assumed that if that wasn't specified then an ordinary russet was what was intended. Just as I suspected, with the russet I used the slices tended to fall apart. Still, the combination of flavors and ingredients in this salad far and away made up for any disappointment I had with the potato itself.
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Mushroom Soup Without Cream

Reviewed: Jan. 28, 2015
This soup recipe has good bones, but for my tastes it required quite a bit of tinkering to make it work for me. What foremost impressed me about this soup is that I could feel good eating it - it is nothing but fresh, lovely ingredients. But it was a bit on the weak side in terms of substance and flavor. Given the submitter gives her permission to modify this to our tastes, I did, in several ways. I don't like carrots, so that was already out. I was a little short on the amount of mushrooms and had no leeks so I filled in with zucchini and fresh baby spinach, (added at the end until just wilted). Finely chopped red bell pepper added both color interest and flavor. I sautéed the vegetables in olive oil and added fresh minced garlic, tho' I would have had no problem using garlic powder if fresh was not available. A good glug of white wine (Pinot Grigio) and a combination of both chicken and beef stock also lent a deeper color and flavor. At this point I was happier, but still something was missing for me. While this soup certainly wasn't a deal breaker without it, adding a little pastina (small soup pasta) completed this for me, making it rich and satisfying.
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Mom's Sugar Cookies

Reviewed: Jan. 27, 2015
When I made these cookies today I made a very critical error - I didn't make nearly enough of them. This is one of the best cookies I've made in a looooong time, and I can only explain my making so few of them because I didn't want a lot of them laying around in case they were duds. Oh, quite the contrary. What a beautiful, perfect cookie this is! Not to mention it's an absolute cinch to put together. I had them ready to pop in the oven before it was even preheated. The proportions of all ingredients are just perfect - no tweaking necessary unless you 'd like to change up the flavor with a different extract. Just because rolling out sugar cookies has never floated my boat I simply dropped the dough onto UNgreased cookie sheets and flattened them just slightly. Making them a little thicker than the recipe called for made them tender and soft, ideal for a glaze or butter frosting. Hubs requested a glaze and, happy to oblige, I used Shiny Cookie Icing, also from this site, for its lack of any flavoring. The subtle flavor of almond in these cookies was just right. The submitter suggests these are the perfect cookie for Christmas gift boxes but I submit these are perfect as a "go-to" cookie all year round. As this recipe's first reviewer I'm thrilled to give these an enthusiastic two thumbs up. No wonder this recipe has been passed down through the generations!
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Tender Cheddar Garlic Biscuits

Reviewed: Jan. 26, 2015
It might seem like nit-picking but after all, when ingredients for basic recipes (like biscuits) are essentially the same, it's the little differences that can make a recipe good or great - I'd make a couple of changes if I were to make these again. A little salty, a little too garlicky and, and, I'm surprised I'm saying this since I'm not a fan of sweetness in biscuits, not enough sugar. I'd increase the sugar by half, more if you like your biscuits a little sweeter. I'd decrease the garlic powder by half. I realize that "garlic" is in the title but it isn't pleasant when the garlic lingers on your palate long after you've eaten the biscuit! The salt, rather than enhancing the flavor, was a little sharp. I'd reduce that by half as well. The cheddar, while okay as is, was a little much - I would have been happier with half the amount called for with that too. As for mixing, it seemed to me to make more sense to combine all dry ingredients, including the garlic powder, and to combine all the wet ingredients - in other words, to mix the mayonnaise and milk together - and then add the wet ingredients to the dry. I like shortcuts whenever possible, so I made these as drop biscuits, using a 1/4 cup measure for each. The recipe doesn't direct you to do so, but I lightly greased the baking sheet with cooking spray. Once out of the oven I brushed them with melted butter.
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Banana Butter Pecan Cake

Reviewed: Jan. 20, 2015
Hubs got home from work after I had made the cake and informed me he had to head out of town for a meeting in the morning. I told him had I known that I wouldn’t have made the cake. He enthusiastically said he’d take it on the plane with him to his meeting! “Nah,” I said. “It’s just a cake mix. I don’t want you to give that to them.” So Hubs isn’t here, and I tried that cake. I cut a slice, intending to just try a bite, but I ended up finishing it off. In other words, I needn’t have been concerned about it being good enough. He should have taken it to the meeting and everyone would have enjoyed it. I did have to put this cake together with things I had on hand or wanted to make use of. I used the butter pecan cake mix, but since I had no toffee bits I substituted miniature chocolate chips. I only had one banana, but a half cup of applesauce worked like a charm for that second banana. I used buttermilk rather than water and, in deference to Hubs’ sensitive innards, I omitted the pecans from the batter, sprinkling them on top of the cake instead. The cake is moist and flavorful - and incredibly, no cake mix taste! Since I had already introduced chocolate into the cake, I glazed it with “Satiny Chocolate Glaze,” also from this site. I am so pleased with this cake and have no doubt it would be perfect as is, without my modifications. My only criticism is with the baking time – I found it took closer to 50 minutes to bake thoroughly.
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Warm Shrimp Salad

Reviewed: Jan. 17, 2015
This was creative not in terms of the ingredients or preparation necessarily, but it sure offered creativity when I was looking for something light, quick, easy, healthy, and still used ingredients I had at hand. It suited us just fine, thank you very much. We enjoyed it.
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Big-Batch Roquefort Dressing

Reviewed: Jan. 17, 2015
I knew going in on this dressing that it would probably have more mayonnaise than I prefer but was willing to give it a try. Still, once I mixed it up I was surprised at just how much I underestimated that. This was so mayonnaise-y it dominated, almost rendering any other ingredient null. For the most part, it’s all I could taste. Once doctored with the additions of a fair amount of both sour cream and buttermilk it was markedly improved. As this recipe’s first reviewer, I wish I could have given it a better launching with a more favorable review.
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Best Ever Slow Cooker Italian Beef Roast

Reviewed: Jan. 16, 2015
I liked this well enough but, truth be told, I have to say I was a little let down. I was enthusiastic about the ingredients, specifically the addition of the Italian salad dressing mix, which I assumed would lend great flavor. It’s not something I ever use or buy but did so just for this recipe. Had I not put this together myself I would have never known it was in there. Better flavor contributions, I found, were the glug of red wine and sliced fresh mushrooms I added. I’m not sure this would have tasted any differently simply omitting both the au jus and Italian salad dressing mixes. Note: Since I wanted this for slicing I used a rump roast rather than chuck roast. I refrigerated it overnight for ease in slicing. Also, I didn’t add the 1/2 tsp. salt which I knew would be overkill considering the salt already in the other ingredients called for. Good call.
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Fish with Maille® Dijon Originale Mustard

Reviewed: Jan. 12, 2015
I wasn’t terribly sold on this recipe just as is, but I knew with a bit of tweaking it could work for me. First, I know I would have loved the pan seared crust on the fish but frankly, I was too lazy to take that extra step, I didn’t want the grease spatter on my cook top, and frankly, I didn’t want the fried fish smell in the kitchen! Second, I Iiked the idea of the Dijon mustard, but not on its own. I knew I liked fish baked with a slather of mayonnaise, so I made a mixture of mayonnaise, an all-purpose seasoning mix for fish and chicken, and the mustard. That proved to be delicious by the way! Finally, I expected this would need some color, so I gave the filets a good sprinkle of paprika before popping them into the oven for about 15 minutes. We really enjoyed it, and what I appreciated the most about it was that the mayo/Dijon topping was subtle but still added a certain “something” to the dish.
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