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

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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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27 users found this review helpful
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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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9 users found this review helpful
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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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7 users found this review helpful
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Penne, Tomato, and Mozzarella Salad

Reviewed: Jul. 5, 2014
Most pasta salads mean a variation of something like this - a boatload of mayonnaise, vinegar, sometimes sugar (yuck) and everything but the kitchen sink - plus herbs, spices, salad dressing mixes, hot sauce, and the list goes on and on. And then there's this one, with its few, simple, and fresh ingredients, unburdened by a lot of embellishments that don't enhance but distract. Keep it simple. If you're working with just a few, but great ingredients, you don't need to do that. No wonder we liked this so much. (Note: Just as a matter of preference we served this at room temperature)
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Pound Cake III

Reviewed: Jun. 25, 2014
Great recipe for the classic pound cake. Dense, tender, fine crumb; deliciously adorned with nothing more than sweet vanilla flavor. Well-written, accurate directions. I scaled the recipe down to six servings which yielded 12 cupcakes that I baked at 350 degrees for about 20 minutes.
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5 users found this review helpful
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Linguine with Scampi

Reviewed: Jun. 25, 2014
If you've got some shrimp in the freezer and some pasta in the pantry you've got a meal. While not traditional in the classic dish, throw in some broccoli or other vegetables to make it nutritionally complete. Easy enough as written, but I was hungry NOW, so I just simply sauteed the shrimp on the stovetop for a few minutes (with a mix of olive oil and butter). The ingredients list seemed a little heavy on the butter, but I would recommend not measuring anything strictly - just add ingredients to your liking.
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Baked Split Chicken Breast

Reviewed: Jun. 23, 2014
The aroma that filled the kitchen as these were baking was a mouth-watering prelude of what was to come. These were incredibly flavorful and so juicy and tender you'd think they had been brined. Rather than individual seasonings I used my favorite Tuscan seasoning blend, but I don't think you could go wrong seasoning these any way you like. As I've found (unfortunately) so often is the case, chickens are bred to be much bigger than they used to be, and that means larger breast portions too. That said, even tho' the breasts I used were huge, I found 40-45 minutes in the oven was just right, so watch cooking time carefully! We sliced these up and drizzled the pan juices over them upon serving. I served this with Golden Potato and Herb Bake, also from this site, and fresh steamed broccoli. It was a beautiful, light, and satisfying dinner.
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Golden Potato & Herb Bake

Reviewed: Jun. 23, 2014
This reminds of me the "spuds" as my son has always called them, that we've made on the grill for decades. I used dill rather than thyme but it or other herbs would have been good choices too. I arranged the potatoes in individual shallow ramekins, brushing the layers with melted butter (rather than the margarine called for) and sprinkling each layer with seasoning. I forgot the onions (dang it) but these were pretty darned good without. Since I had these in the oven with "Baked Split Chicken Breasts, " also from this site, I baked them at 375 degrees for about 30 minutes. These were elegant as well as delicious.
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Annie's Strawberry Dessert

Reviewed: Jun. 23, 2014
We ultimately loved this, but I did make some changes. This being a dessert with many variations, one that has been around a loooong time, I knew there was too much butter for the relatively small amount of flour. This may be why some reviewers experienced a "hard" crust. Upping the flour to 2-1/4 cups took care of that problem. I also knew that no sugar would make for a pretty tasteless crust. Adding 1/2 cup of powdered sugar remedied that too. As for the filling, fresh whipped cream is so much better than Cool Whip if you don't mind the extra effort - I used one pint (2 cups or 16 ozs.) Although other reviewers remarked the filling was too sweet, I didn't have that issue since the fresh whipped cream , of course, is not sweetened while Cool Whip, of course, is. I did use a commercially prepared glaze, however, I brightened up the flavor with a little pure strawberry extract. A homemade glaze would have been even better, but I was pretty pleased with it as is. Bottom line, Hubs and I thought this pretty summer dessert was lick the plate good.
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Creamy and Crunchy Tuna Salad Supreme

Reviewed: Jun. 20, 2014
Winner! What I liked about this when I looked over the recipe was the novel addition of the cream cheese and it worked! I did miss, however, some of the tang and flavor more mayonnaise would have given it but a squeeze of lemon and some minced red onion fixed that right up. LOVED the red bell pepper here! I would never have thought to add that to tuna salad and it made a difference - in a good way. I didn't have carrots on hand and I'm not sure I would have liked them anyway (simply because I don't like carrots in the first place except in cake) and I found celery was the substitute that worked for me.
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Loaded Egg Salad

Reviewed: Jun. 20, 2014
Not a big hit with Hubs who thought there was too much going on, especially too much bacon. I, however, enjoyed this, tho' I omitted the salt and the paprika (didn't want to turn the egg salad a funky color) and I would agree that were I to make this again I'd cut back some on the bacon.
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Rhubarb Demi (John's Cobbler)

Reviewed: Jun. 20, 2014
Neither of us cared for this at all. The fruit part was much too thick; no juiciness at all. Ditto on the topping. I had to add some milk to the batter not only to mix it, but even more to make it "spreadable" as the recipe directed. The finished topping part was, how shall I call it, almost rubbery. Also, the ratio of topping to fruit was off - too much topping, not enough fruit. Hate to rate it like this, but it just wasn't to our liking.
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Black Bean and Corn Salad II

Reviewed: Jun. 19, 2014
Loved this. Left out the avocado to avoid avocado moosh, and added chopped English cucumber to add some crunch. In consideration of Hubs' sensitive innards, I also omitted the cayenne. Can't imagine it would have made this any better anyway.
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Liz's Astounding Chocolate Chip Cookies

Reviewed: Jun. 19, 2014
I wasn't a particular fan of these but Hubs sure was. They're a tad on the flat and greasy side (which also made them a little on the fragile side too), but that's how he likes 'em. Personally, I think these would benefit from a little more flour, perhaps 1/2-3/4 cup. Using half butter, half shortening was also a definite plus.
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Baked Shrimp Scampi

Reviewed: Jun. 18, 2014
I took a lot of creative license with this. I did use all of the ingredients as listed (except for omitting the cayenne entirely), but changed the execution of the recipe. Most important, I did not cook the shrimp first! Shrimp cooks so quickly that I knew not only was this unnecessary, it might even be detrimental. I poured a mix of melted butter and lemon juice in the bottom of my pan. I mixed up the bread crumbs with enough olive oil to moisten them, and added the minced garlic, chopped parsley, and some salt and pepper. Coated the shrimp with this mixture, then baked it at 400 degrees for 12 minutes. Beautiful and excellent! I served this with Lemon Butter Herb Pasta and Garlic Vegetable Sauté, both recipes also from this site. Five stars with the above-mentioned changes.
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Lemon Butter Herb Pasta

Reviewed: Jun. 18, 2014
A fresh, light and delicately flavored pasta dish. I used fresh herbs (parsley, basil and green onion) and I do think that makes a world of difference. Loved it.
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3 users found this review helpful
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Garlic Vegetable Saute

Reviewed: Jun. 18, 2014
On the surface this looks like nothing new or special. But try adding this bit of jalapeno! It gave a ho-hum sautéed zucchini new life and zip. It, with the addition of red and yellow peppers , really made this pop.
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Quick and Easy Sauteed Spinach

Reviewed: Jun. 17, 2014
Ten minutes is far too long to cook this! Add the spinach a handful at a time, quickly tossing with tongs and adding another handful as the spinach wilts. Eliminate the garlic salt and use fresh minced garlic toward the end (so as not to burn it) for best flavor.
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Mushroom Chicken Piccata

Reviewed: Jun. 17, 2014
Another dinner I ate too much of because it was so darned good. I followed the recipe loosely, not measuring, just cooking. I pounded the chicken to about 1/2" thickness and cut it into smaller serving pieces. (This chicken had huge breasts!) That way it took just a few minutes on each side for the chicken to cook and the pieces were of a more reasonable size for serving. I removed the almost-cooked chicken from the pan and returned it once I completed the remainder of the recipe. I added fresh minced garlic to the mushrooms and onions. The cornstarch isn't necessary - if you reduce the wine/broth/ lemon juice until it's nearly gone, then swirl in some butter off heat, you'll end up with a smooth, rich, velvety pan sauce. I served with this with linguine, lightly dressed with butter, olive oil and garlic, and sautéed fresh spinach.
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