Nobody'sGirl Recipe Reviews (Pg. 2) - Allrecipes.com (10526589)

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Todd's Famous Blueberry Pancakes

Reviewed: Jul. 18, 2009
Good! This made excellent, super thick, fluffy pancakes. I doubled up on the recipe. One batch doesn't make much, because after it sits, the batter is very thick. I will make them again, but I will add a bit more sugar and maybe sub the milk for buttermilk - just because I'd love a bit more taste. But texture-wise, these are awesome! Thank you very much. :)
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Cookie Dough for Ice Cream (Eggless)

Reviewed: Jul. 16, 2009
Excellent! I used all brown sugar and only 1 tbsp of milk (rather than water). This was perfect in homemade ice cream. It doesn't harden up. Stays nice and soft, even frozen. The only thing... It's addicting. Very addicting. Beware! I added mini chocolate chips to mine as well. :D Thanks!
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Melon Ambrosia

Reviewed: Jul. 13, 2009
Good! I didn't really think I'd like it going into it. I'm not a canteloupe or honeydew fan - just happened to find myself with them. I didn't let it sit, but I'm sure the flavor would have developed more if I had. The toasted coconut (which made my kitchen smell divine) really put it over the top for me. I kept adding more! Thanks for an easy peasy melon recipe. :)
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Quick Savory Cranberry Glazed Pork Loin Roast

Reviewed: Jul. 10, 2009
Roasting time was perfect. (And it's a good thing too, because my power went out.) I'll be honest, the sauce sort of smelled nasty when I was putting it together. So much so, that I didn't bother tasting it. I just steeled myself and dumped it over the meat. I'm glad I did. Once cooked over the pork, it lost the smell and tasted fine. (It was about twice the sauce I needed for that size roast, however.) It kind of went an icky brown color around the bottom of the roast... and mine wasn't so much a glaze as a really thick layer of cran-apple-ish-ness that was hard to slice through without destroying. Which is fine, really. It just wasn't what I was expecting. There was something slightly off in the taste for me. I'm not sure if it was the thyme or the horseradish. I think if I have cranberry sauce to use up again, that I will try it with tweaks. I can't see it being requested again as is. Thanks anyway!
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White Chip Chocolate Cookies

Reviewed: Jul. 8, 2009
I'm glad I followed the recipe as is. These are super moist and slightly chewy, and very sweet! The bake time is perfect IF you flatten your dough before baking. It doesn't spread out much and they look a little lumpy if you just drop them onto the sheet! But that's a minor thing, really. :) Everyone said these taste like brownies, and I tend to agree. Good recipe, thanks for sharing!
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Baked Potato Skins

Reviewed: Jul. 8, 2009
I've made these twice! Cook times are perfect. I left out the salt the second time around and enjoyed them more (but I'm sort of a salt-hater, I'm learning). I used chives on top, since I didn't have any green onions. Very good. Going to try them with cayenne pepper added next time for a kick! Thanks!
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Lemon Dijon Wings

Reviewed: Jul. 7, 2009
This was NOT bland at ALL. But it sure was salty. D: I only added 1 1/2 tsp salt, and in the future I will cut it to 3/4 tsp or less. Other than that, it was pretty darn good! I will be making it again with less salt. I used drumsticks today, and they turned out soooo juicy. There isn't really a mustard-lemon-y tang - it just tastes 'good'. Served with fresh salad and potato skins. Thank you!
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BLT Pasta Salad

Reviewed: Jul. 5, 2009
Well. This was easy and fast. I used elbow macaroni as I didn't have shells, and it seemed like a good alternative. I don't recommend letting it sit for more than an hour or two before eating. The pasta sucks up the dressing really quickly. By the next morning, it was just sort of dry and oily, with no ranch flavor left. I cut waaay back on the onion (family preference), and used grape tomatoes. I garnished with fresh chives to amp up the color. It was pretty okay if eaten soon after making, but I won't be eating the leftovers. The jury is out on whether I'm making this again. I think I will try it with a different dressing (used Kraft) as that may have been the culprit. Thanks. :)
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Felix K.'s 'Don't even try to say these aren't the best you've ever eaten, because they are' Chocolate Chip Cookies

Reviewed: Jul. 5, 2009
I don't eat chocolate chip cookies after they've sat in a container for days - until these. These changed my life. Do you read me? Life changing cookies. Now that I've got that out of the way... I made each cookie about 1 1/2 tbsps, and flattened as directed. They do spread out quite a bit, but not so much that they're too flat. I used only a scant tsp of salt (because I used margarine - *gasp* I know, margarine.) and that's salty enough for me. I didn't need to leave them on the sheet for 20 minutes. About 5 did the trick for me. Even the ones I overcooked were great. Thank you!
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Herbed Greek Roasted Potatoes with Feta Cheese

Reviewed: Jun. 28, 2009
Excellent! This had all the flavor of my favorite souvlaki, but on potatoes! My only caveat, and it is small, is that there was too much oil. I had to drain some off to get a crispiness. No biggie, I probably had them in a smaller pan than what is required. The cooking time was perfect for me (the water keeps them from burning). I added my oregano at the specified time, but left my mint until just before serving. I wanted it to look really bright and fresh. Thanks for a great recipe! I'm already planning to make it again.
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Sara's Iced Coffee

Reviewed: Jun. 28, 2009
Omg! The reaction to this was unanimous. ‘Just like Tim Hortons!’ It really, really is! Maybe it’s the vanilla. Maybe it’s the cream. I don’t know. Frankly, my dear, I don’t care. What matters is that it’s delicious, easy, and cures those heat wave, ho-hum blues. I didn’t have to switch it up or change the recipe at all. Perfect just dumped all together in a pitcher. The most important thing is serving it at sub-arctic temperatures. :)
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Sweet Dinner Rolls

Reviewed: Jun. 26, 2009
Spectacular, fluffy, tender rolls! I made these as 'clover' rolls in muffin tins, and brushed the extra butter over top. The tops had a very delicate, just slightly crisp crust fresh out of the oven. (Toootally divine.) The insides were light, and extremely soft! I am so impressed with these. Made completely by hand - no bread machine or mixer. Dough is beautiful. Soft and springy. Flour amount was perfect. Wow. Make these rolls. Do it. Right now. I mean it!
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Amish Macaroni Salad

Reviewed: Jun. 26, 2009
WAY too sweet. Just, wow. I didn't even get the other flavors of celery, pepper, or onion. The mircle whip and sugar makes way too much dressing for 2 cups pasta! It was soup-y and scrambled-egg-colored. Nobody ate it! I hate to give a bad review to an otherwise well-rated recipe. Sorry! If it improves overnight, I will re-rate it.
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Sweet Dijon Salad Dressing

Reviewed: Jun. 26, 2009
Quite tangy! You really need to love your mustard and vinegar for this one. I didn't really like it, but others did. We had it over tossed salad. I do like that it incorporates splenda instead of sugar, but I don't think I will make it again. Thanks anyway!
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Blackened Chicken

Reviewed: Jun. 26, 2009
Mild, great tasting seasoning for chicken! I really enjoyed this rub on beer butt chicken! I will definitely make it again for that. I did add a little sprinkle more salt on the outside of the chicken. Next time, I think I will up the cayenne. It didn't really have any 'kick', but it tasted just like store-bought rotisserie. Thank you very much.
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Actually Delicious Turkey Burgers

Reviewed: Jun. 24, 2009
These stayed so moist and perfect, even when grilled. The flavor was mild, but very good. (I did forget the pepper completely.) I already want another one. So good, and so simple! Thank you! - Went very well with Honey Wheat Sandwich Rolls.
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Honey Wheat Sandwich Rolls

Reviewed: Jun. 24, 2009
Frickin' perfection. The flour amount was spot on (sooo rare to find). I added 1/4 cup of ground flax for added fiber. They were fluffy, yet substantial enough to hold up to burgers. The taste was just very slightly sweet - I didn't even notice the sweetness until I had one with a burger. Dough is springy and a charm to work with (did it all by hand). I will be making these again and again. Thank you! - Perfect with Actually Delicious Turkey Burgers. Mm!
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Mrs. Sigg's Snickerdoodles

Reviewed: Jun. 24, 2009
Delicious! They stay soft, even days later. 8 minutes was the perfect bake time for cookies exactly 1 tbsp. I had to chill each ball in the freezer for a few minutes before rolling them in sugar as the dough is quite soft. No biggie, though. Everyone loves these. Be careful not to overbake, because they get crispy fast if left too long! Thanks for an awesome recipe. :D
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Sour Cream and Chive Mashed Potatoes

Reviewed: Jun. 23, 2009
Mm, these were good! I was worried going into this recipe that the potatoes would have too much of a sour cream-y taste, but it was really quite mellow. It ended up being the chives that dominated the flavor. I heated up my milk and sour cream together before adding it to the potatoes. (Adding cold liquid to hot taters can make them gummy! Ew.) All in all, I don't know if I'll make them again. I won't be getting up in the night for them. But they were decently tasty, simple to make, and were a change from the normal 'plain' potatoes. Thanks.
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No-Guilt Zesty Ranch Dip

Reviewed: Jun. 20, 2009
Light and interesting dip It is very tasty, very diet-friendly, and good with veggie dippers. I'm sure it's even better after it's set for awhile. Next time, I'm upping the horseradish and leaving out the pepper. There wasn't enough zest for my burnt out taste buds. :D Thanks! --- You know what? It IS better after it's set overnight. I just had some on crackers and I had to tear myself away from it. I still wanna up the horseradish, but this overnight transformation earned this dip it's last star. Awesome.
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