naples34102 Recipe Reviews (Pg. 5) - Allrecipes.com (18863788)

cook's profile

naples34102

Reviews

Menus

 
View All Reviews Learn more
Photo by naples34102

BBQ Glazed Homemade Meatballs

Reviewed: Feb. 2, 2014
Not a hit with either of us I'm afraid. Too much milk, and overcooked even at 40 minutes. I used my favorite barbecue sauce from Memphis, however, and was very pleased with that part of these.
Was this review helpful? [ YES ]
3 users found this review helpful
Photo by naples34102

Smooth Guacamole Dip

Reviewed: Feb. 2, 2014
I hate to be the bearer of a bad first review, but for us just about everything was wrong with this "guacamole." No onion? No jalapeno? No cumin? Mayonnaise?! Even worse, a third of a cup of "10% (half and half) cream?" Since I didn't want avocado soup, I added NONE. Good call! This was the most bland, uninspired, boring expenditure of two avocados ever.
Was this review helpful? [ YES ]
4 users found this review helpful
Photo by naples34102

Authentic Thousand Island Dressing

Reviewed: Jan. 31, 2014
Hubs requested a salad with Thousand Island Dressing for supper tonight and, while I was really enthusiastic about this recipe, I went into it with a great deal of skepticism, thinking he would never go for it - because it wasn't orange-ish. I was even tempted to add paprika or a dab of tomato paste just to psych him. In the end, I decided against it and prepared it just as is. To my surprise, delight and relief he remarked that the color of the dressing was an immediate tip-off that this was the real deal, the house made stuff you get in great supper clubs. I agree. This was beyond delicious, so different from commercially prepared Thousand Island dressings, and worth the few extra steps it took to make it.
Was this review helpful? [ YES ]
9 users found this review helpful
Photo by naples34102

Tasty Spicy Rice Pilaf

Reviewed: Jan. 31, 2014
On the surface it doesn't seem like this would be anything special...but it was. Not too boldly flavored, but not too plain or wimpy either. Just perfect in my mind (tho' I did use regular, long grain converted rice), and I loved the additions of the red pepper and mushrooms. Hubs called this "a work of art." And speaking of Hubs, in consideration of his sensitive innards, I left out the red pepper flakes. I doubt we could have enjoyed this more had I included it. An excellent choice paired with chicken, fish or other seafood.
Was this review helpful? [ YES ]
11 users found this review helpful
Photo by naples34102

Denver Omelet Breakfast Taco

Reviewed: Jan. 19, 2014
Another take on a simple breakfast favorite that allows for a great deal of latitude and versatility to accommodate individual tastes. (And to use up things in your fridge you don't want to go to waste when you're headed out of town)
Was this review helpful? [ YES ]
3 users found this review helpful
Photo by naples34102

Fluffy and Delicious Pancakes

Reviewed: Jan. 18, 2014
As the first reviewer of this recipe I had an advantage. Except for the cinnamon and vanilla, which submitter lists as optional anyway, this is the same recipe as the wildly popular and 5-star “Fluffy Pancakes,” also from this site, with well over 5,000 reviews. So I already knew these were going to be delicious! I used buttermilk rather than the soured milk (same difference essentially) and, just as I learned and have been doing since I was a little girl, mixed the batter till blended but with some small lumps still remaining. I did not add the optional vanilla or cinnamon. Now here’s Hubs’ eloquent review of the day. “They’re good,” he muttered with a mouthful of pancake and pure maple syrup. How helpful is THAT? With my usual frustration I asked him HOW good. “Delicious good,” he responded. I don’t think it could be stated any better! We haven’t had pancakes in several years and to be reintroduced to them this morning using this recipe was our win. They are indeed fluffy and light, with just the right amount of lift. The recipe is dead on with both the levels of salt and sugar resulting in perfectly enhanced flavor with no baking powder aftertaste. Simply excellent, and just as is, without the additions of cinnamon or vanilla. No doubt that would be good too, but I say if you’re only going to have pancakes once every blue moon, why mess with the perfect, classic rendition.
Was this review helpful? [ YES ]
41 users found this review helpful

Luscious Turkey Bacon Refried Beans

Reviewed: Jan. 17, 2014
Whoa! Salt overload alert! I used about half the salt called for and it was decidedly too salty (as opposed to a little too salty). Easy enough to cut back on but be forewarned! Even if using regular bacon was partially responsible, I doubt a full teaspoon of salt would be necessary! Other than that this was very good! When I asked Hubs (you’d think he’d get this by now) for a more elaborate and helpful response than “it’s good!” he remarked that these beans were second only to our favorite Mexican place in Naples (owned and operated by a man from Mexico!). Ok, now he’s telling me how much he liked these beans in a clear and understandable way! I did make some changes in deference to Hubs’ sensitive innards and taste preferences. I subbed minced green pepper for the jalapeno (thank you, thank you very much, he said) and eliminated the cilantro (more thanks). I would have liked the additions of both, but I don’t see how either could have made me enjoy these more. I made what is becoming the recurrent mistake of not carefully reading the recipe before I proceeded and found these required a 2-hour cooking time. I didn’t have that kind of time when I started supper so I cooked them with a significantly shorter cooking time. I can’t imagine how much better they’d have been had I cooked them longer but who knows, maybe they would have been! Whether or not you include the cilantro or jalapeno these beans will please your palate – just be very careful with the salt!
Was this review helpful? [ YES ]
5 users found this review helpful

Slow Cooker Shredded Beef for Tacos and Burritos

Reviewed: Jan. 17, 2014
Ultimately this turned out great, but not without some help. Rather than the packages of taco seasoning and the salt, I used Penzey’s Taco Seasoning, in an amount they recommended for each pound of meat – which actually was more than the two ounces instructed in the recipe. After the recommended cooking time the meat was tender (of course) and it was good too. But it tasted pretty much like plain roast beef! What happened to the taco seasoning flavor? This would never do, so out of desperation I shredded the meat and put it back in the Crock Pot with a package of taco seasoning. I found I had to add a little water after that, but so what – now the meat tasted like it was meant for tacos. All and all, surprisingly satisfying and delicious for so little effort and so few ingredients.
Was this review helpful? [ YES ]
6 users found this review helpful

Chef John's White Sauce

Reviewed: Jan. 12, 2014
For a basic, more versatile white sauce, omit the nutmeg and thyme. (Actually, I’m not sure I’d like that combination. For my tastes it would be either/or) For a thinner white sauce, use 1 T. each of flour and butter. For a thick sauce, 3 T. each of flour and butter.
Was this review helpful? [ YES ]
5 users found this review helpful
Photo by naples34102

Dill Sauce

Reviewed: Jan. 12, 2014
Looking at the recipe it seemed like it called for an overload of mustard. Sure glad I ended up using the full amount. This was delicious. If I were to change anything it would only be to season it with salt and pepper.
Was this review helpful? [ YES ]
4 users found this review helpful
Photo by naples34102

Mushy Peas I

Reviewed: Jan. 12, 2014
Not bad, but I much prefer my peas unmushy.
Was this review helpful? [ YES ]
2 users found this review helpful
Photo by naples34102

No-Bake Crispy Potato Chip Mac and Cheese

Reviewed: Jan. 12, 2014
I didn’t even bother with the topping, which seemed too rich and heavy for the already rich macaroni and cheese underneath it. I simply used some crushed bakery croutons (I did bake the ramekins at 350 degrees, about 15 minutes, till bubbly and the topping golden). As for the macaroni and cheese, even tho’ I used the 10 ounce ramekins as instructed, I still had nearly a third of it left, beyond what was expected to be contained in the directed number of ramekins. More disappointing was the fact that tho’ the taste wasn’t bad, this was more like a cheese fondue with a little bit of elbow macaroni in it. (see photo in my photo gallery) Half the amount of (expensive) cheese and white sauce would have sufficed. The little bit of macaroni was swimming in an overload of heavy, rich cheese sauce.
Was this review helpful? [ YES ]
41 users found this review helpful
Photo by naples34102

Iced Cinnamon Raisin Biscuits

Reviewed: Jan. 12, 2014
It was the previous reviewer’s mouthwatering photo of these biscuits that prompted me to get myself right into the kitchen this morning to make them. It took me two tries. The first time, they rose nicely and were perfectly shaped. But they were waaay too overdone, even at the shorter baking time of 10 minutes. Into the trash they went. Not to be defeated by a simple biscuit mix recipe, I immediately hauled everything back out to make them again. This time I set the oven temperature 25 degrees lower and the timer to just nine minutes. They were better, but still more brown and crispy on the bottom than they should have been. They were tasty enough, but somewhat on the tough side. I was curious at this outcome, and even more so after a simple Google search revealed this is a common cinnamon biscuit recipe (think woman with the initials “BC” among the host of them). I found mixed reviews all over which surprised me since this recipe is supposedly “tried and true” and has been around a long time. (I found the only difference in submitter’s recipe was she calls for 1 tsp. of milk in the glaze, which wouldn’t have worked anyway, rather than BC’s recipe which calls for 1 T.) Further, I found shortly after eating one, that it left a somewhat floury aftertaste. These were average at best, and because I had to make biscuits twice just to have them result as only average, I’d merely call this an experiment.
Was this review helpful? [ YES ]
7 users found this review helpful
Photo by naples34102

Garlic-Cheese Flat Bread

Reviewed: Jan. 10, 2014
Hubs and I gave this the old college try but in the end we agreed we just didn't like it. The crust, unlike the recipe described, was soft, not crispy. Beyond that there just was too much...of just about everything. I used two small cloves of garlic and that was plenty - I can't imagine using three times that much! Three quarters of a cup of Parmesan/Romano is about 2/3 too much. A sprinkle, even 1/3 cup, would have been more palatable. Also, mozzarella was a better choice, at least for us, than cheddar, and parsley, a reduced amount, a better choice than basil. The bottom line, unfortunately, was that this was a soft, thin, bread-like "crust" with an overload of Parmesan/Romano and garlic.
Was this review helpful? [ YES ]
4 users found this review helpful

Cheddar Bacon Hamburgers

Reviewed: Jan. 10, 2014
I came across this recipe a couple of days ago and have been dying to try it ever since. Our frigid weather, however, has made grilling hamburgers outdoors a dumb move – but where there’s a will there’s a way! With a few minor adjustments to the recipe I was able to make this indoors with no muss and no fuss – as a meatloaf! I adjusted the recipe to two servings, to use 1/2 pound ground beef. I used fresh minced garlic rather than garlic powder and added 1/4 cup of minced onion. To bind it I added 2 tablespoons each of bread crumbs and milk and 1/2 egg (lightly beat an egg and measure out 2 tablespoons). I formed it into an itty-bitty loaf, topped it with some darn fine barbecue sauce, and baked it on a foil-lined cookie sheet at 350 degrees for 45 minutes. I let it set about 10 minutes before slicing it up. Each of the signature ingredients of cheddar cheese, horseradish and bacon (I used real bacon, cooked and crumbled) were barely apparent but the combination of them united to create something unique and special. I’m glad I was determined to make this recipe and simply improvised to do so. This was a real treat, something to remember when the weather is more cooperative to make as a grilled burger on a bun. When I do I’ll omit the binders – the milk, bread crumbs and egg, but I’ll keep all else the same, including my additions of minced onion and barbecue sauce. It is the bacon, cheddar and horseradish, however, that are this recipe’s delicious distinction.
Was this review helpful? [ YES ]
4 users found this review helpful

Cheddar Bacon Hamburgers with Horseradish

Reviewed: Jan. 9, 2014
I came across this recipe a couple of days ago and have been dying to try it ever since. Our frigid weather, however, has made grilling hamburgers outdoors a dumb move – but where there’s a will there’s a way! With a few minor adjustments to the recipe I was able to make this indoors with no muss and no fuss – as a meatloaf! I adjusted the recipe to two servings, to use 1/2 pound ground beef. I used fresh minced garlic rather than garlic powder and added 1/4 cup of minced onion. To bind it I added 2 tablespoons each of bread crumbs and milk and 1/2 egg (lightly beat an egg and measure out 2 tablespoons). I formed it into an itty-bitty loaf, topped it with some darn fine barbecue sauce, and baked it on a foil-lined cookie sheet at 350 degrees for 45 minutes. I let it set about 10 minutes before slicing it up. Each of the signature ingredients of cheddar cheese, horseradish and bacon (I used real bacon, cooked and crumbled) were barely apparent but the combination of them united to create something unique and special. I’m glad I was determined to make this recipe and simply improvised to do so. This was a real treat, something to remember when the weather is more cooperative to make as a grilled burger on a bun. When I do I’ll omit the binders – the milk, bread crumbs and egg, but I’ll keep all else the same, including my additions of minced onion and barbecue sauce. It is the bacon, cheddar and horseradish, however, that are this recipe’s delicious distinction.
Was this review helpful? [ YES ]
6 users found this review helpful
Photo by naples34102

Porkolt (Hungarian Stew) Made With Pork

Reviewed: Jan. 8, 2014
When Hubs remarks “This is another of those dishes I really like that I’ll never see again,” you know you have something here! (Except for family favorites I rarely prepare the same dish twice) This is just excellent; a flavorful and satisfying comfort food that doesn’t bog down in an overload of spices or any processed ingredients. I started off with boneless country-style ribs that I cut into small pieces before browning them in bacon grease. I cooked the onion separately, a good long while before continuing on with the recipe, and used fresh garlic rather than garlic powder. Given that I scaled this down to three servings (one pound of meat) for Hubs and me, it wasn’t practical for me to open up a can of beef broth for the small amount called for. Red wine filled in nicely (I happened to have a glass handy :) I used twice the amount of tomatoes called for (a full can for the 3-serving recipe I made) and in my view it was just right. Rather than stirring the sour cream into the mix I gave each plate a dollop of it upon serving and when I make this again I’ll do it the same way. I served this over buttered wide noodles and garnished it with chives. I’m not sure just what made this so darn good, the bacon maybe or the sweet Hungarian paprika, but this humble dish was a real sleeper hit tonight.
Was this review helpful? [ YES ]
17 users found this review helpful
Photo by naples34102

Summer Salad with Grilled Shrimp and Pineapple in Champagne Vinaigrette

Reviewed: Jan. 6, 2014
I was looking for something light, healthy and refreshing after last night's gut bomb NFL Playoffs Smorgasbord. This was exactly what I was after and what I thought we really needed but I must say I never expected to enjoy it as much as I did. Truth be told, if health and poundage weren't issues I'd much prefer gut bombs - I'm not a big fan of "cold and crunchy" as a rule, nor does the idea of fruit in my salad, particularly with meat, appeal to me. But I was willing to give it a try - for the sake of doing our bodies good. Surprise! We liked it! What a perfectly compatible array of ingredients! Not only was this light, healthy and refreshing, it was delicious, something I'd expect from an upscale restaurant here in SW Florida. I made no changes except to use Romaine and to add some cucumber, which fit in with this salad well. I was tempted to omit the basil and I'm glad I didn't - it was surprisingly good with the pineapple and shrimp. As for the fruit/savory combo, at least given this salad anyway, I am a convert.
Was this review helpful? [ YES ]
6 users found this review helpful
Photo by naples34102

Bacon Wrapped Brown Sugar Smokies Dipping Sauce

Reviewed: Jan. 5, 2014
I was even less a fan of this than I was the Bacon Wrapped Smokies I made this for. Just like the Smokies, this was rich and sweet. Rich and sweet with rich and sweet is overkill.
Was this review helpful? [ YES ]
2 users found this review helpful
Photo by naples34102

Bacon Wrapped Smokies

Reviewed: Jan. 5, 2014
Hubs insisted I make these after someone brought them to a Christmas celebration at the office. I didn't think I would be a fan and it turned out I was correct. Rich, greasy and sweet. I get a little queasy just thinking about them. (If I were to make these again - and I won't - I would shave a few minutes off the cooking time as the bacon was a tad overdone)
Was this review helpful? [ YES ]
12 users found this review helpful

Displaying results 81-100 (of 3,093) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States