naples34102 Recipe Reviews (Pg. 9) - Allrecipes.com (18863788)

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Spicy Ranch Dressing

Reviewed: Jul. 20, 2014
Good not great. I'm sure it's because of the ranch salad dressing mix that this turned out to be just ordinary, despite the other additions. When it's all said and done this is still a ranch dressing made with ranch salad dressing mix.
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3 users found this review helpful
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Quick and Easy Summer Limoncello Cake

Reviewed: Jul. 18, 2014
This recipe is much like "Refreshing Limoncello Cake," from this site. I loved that one, so it's no wonder I loved this one as well. It is indeed a cake appropriate for summer, as it is not overly sweet or rich, but it would be equally appropriate any time of year, particularly after a heavy meal. The cake is moist and soft, not exactly fluffy but certainly lighter than a pound cake. The lemon flavor is subtle, so in my mind it really does need the Limoncello glaze to embolden it. I loved it as is, but if I were to make it again I would add a little more lemon zest to really enhance the lemon flavor.
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Classic Herb Stuffing

Reviewed: Jul. 17, 2014
A brief trip home to check on our kitchen remodel progress and we're back in Naples - and we were longing for a home cooked meal. So desperate for good home cooking that Hubs requested "Thanksgiving Dinner." In July. In Florida. With limited opportunities to get in the kitchen and cook I was only too happy to oblige. Realizing I had no bread for stuffing (and didn't want to use hot dog buns in the freezer...) I first had to make a loaf of bread. And then I had to cut the bread up into cubes, and dry it in the oven for about a half hour at 225 degrees. Now I admit I've never made stuffing with homemade bread before, and I must say I did notice the difference - and in a positive way. Nor have I ever used a recipe for stuffing, but just for grins I had fun trying this very basic recipe and found that other than being a little on the salty side, it is a good, reliable recipe for stuffing that newbies or otherwise inexperienced cooks will appreciate. I love the addition of fresh herbs in this and these aromatics not only flavored the stuffing nicely but filled the kitchen with their wonderful aroma (well, that and a turkey breast roasting in the oven at the same). Take a good, basic stuffing recipe like this one, with its inclusion of fresh herbs, prepare it with a good bread (homemade or other) and you'll be quite pleased with the results.
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Mom's Spiced Zucchini Bread

Reviewed: Jul. 11, 2014
What gives this recipe its distinction from other zucchini bread recipes is, indeed, its "spiciness" - it includes three different spices, not just the typical cinnamon. I generally (not always) see this combination of spices in pumpkin bread; not so much in zucchini bread. It was pleasantly spiced - nice, not overkill at all. As for sweetness it has an appropriate level - not as sweet as some, yet sweeter than some others, therefore, this one should do a fairly good job at generally pleasing the palate. I bowed out of the optional nuts but did add the raisins, a nice addition with the "fall-ish" spices. I followed the recipe just as it directs, but for my needs a loaf wasn't practical; I baked a half recipe that produced ten nicely shaped and domed plump muffins - 350 degrees, about 25 minutes. Happy to be the first reviewer and give this two thumbs up.
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Italian Drunken Noodles

Reviewed: Jul. 8, 2014
Ohhhhh, yeah. I am in awesome supper Nirvana after eating this. It was like ET phone home, even tho' I'm not home - in other words, this is pure comfort food, with familiar flavors and ingredients that made me a very happy camper. This, a tossed green salad and my favorite Zin made for a satisfying meal, and this was so easy to prepare given I had leftover linguine in the fridge. I pretty much followed the recipe, tho' I did not use the "Italian seasoning" - I really dislike the stuff. I deviated by using some fresh cherry tomatoes (this meal was just for me so it was impractical to open a can of tomatoes) and I gave it a good dusting of freshly grated Parmigiano Reggiano right before sticking my fork in it.
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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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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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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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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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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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8 users found this review helpful

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