Nobody'sGirl Recipe Reviews (Pg. 3) - Allrecipes.com (10526589)

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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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Souvlaki

Reviewed: Jun. 17, 2009
I tell you what, I know very well that soy sauce is not a traditional ingredient in anything Greek, and I don't need any hopped up foodies screaming authenticity in my ear. I LOVE this recipe. It is absolutely delicious. I do use low sodium soy, so maybe others find it too salty if they don't. That's well and good. Have some common sense and taste your marinade before you add any meat! If it tastes salty, add more lemon juice and oil. Problem solved, my friends. I marinate red peppers and red onions right in with this. The marinade makes for a lovely caramelization, and this goes splendidly with Tzatziki Sauce I. I serve this on pita with cucumbers, lettuce, tomatoes, tzatziki and feta cheese. Mmmm. Can't go wrong. This also works well with chicken. Please don't listen to the nay-sayers. It really is delicious. Would I lead you astray? ;)
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Tzatziki Sauce I

Reviewed: Jun. 17, 2009
Mmmm! I always make this tzatziki with Souvlaki (AR recipe) and greek pizza (perfect dipping sauce!). The first time I made this, I included all the garlic and it was way too much. Now I just add 1 clove and it's perfect for me. It's not the butter-thick type you see in restaurants, but they use greek yogurt. Draining regular yogurt overnight in the fridge does thicken it up a bit, but it's really not worth the extra effort when it tastes the same either way. Anyway! Excellent recipe, thank you!
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Pasta Shells Florentine

Reviewed: Jun. 14, 2009
Yanno, I hate to be THAT person. You know the type. The person that changes everything up in a recipe. But I did it. I added one small onion and one garlic clove, minced and sautéed together. I also doubled up on the cottage cheese because it was just looking a little too spinach-y for me. And I'm reeeeally glad I did both of those things. It was wicked delicious, especially with a roasted red pepper/Italian sausage sauce over top. The cook time is right on, the amounts are perfect, and I'm sure it'd be just fine for some without the onion/garlic/extra cheese. The beauty of a good recipe is it's versatility, and this has it in spades. Thanks.
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Lemon Chiffon Cake

Reviewed: Jun. 14, 2009
I skipped the lemon-y on this recipe and added 1/2 tsp each of vanilla and almond extract. That said, in the spirit of a 'true' chiffon, I whipped both the whites AND the yolks separately (each with about half of the 3/4 cup sugar). Not to sound like an epic food snob (I'm only a cake snob, I promise), but that is the correct way to make a chiffon. Make sure to invert your pan over a bottle to let it cool (this cake WILL compress if not handled in this way). It comes out like a charm with minor encouragement once it’s completely cooled. This recipe made enough batter for my tube pan and 6 cupcakes. All that batter would have been way too much in one pan. It also only took 30 minutes to cook the full cake, and a lot less time for the cupcakes. This made an awesomely airy and fluffy crumb. It was close to an angel food cake, but not tough like a sponge. It would be lovely with the lemon filling as in the recipe, and I look forward to actually doing it that way. Follow the instructions (and whip those yolks, baby!), and you will be rewarded with a brilliant, fluffy cake perfect to ice or have plain with strawberries and cream.
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Parmesan Herb Bread

Reviewed: Jun. 14, 2009
This is excellent bread. I didn't enjoy it so much when it was hot, but the next day - toasted with butter - oh man. Awesome! I was really skeptical heading into this. Bread with no kneading? But wow. I made this EXACTLY as the recipe outlined (I even just hand-stirred it very briefly for the second addition of flour). This needs NO TWEAKING. It really does look like batter, not regular bread dough. Do not panic! It works out fiiiine. Trust me. It has an excellent crust, and a moist, somewhat crumbly (but not bisquit-y) crumb. I will be making this again, if only for use as toast! Thanks.
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Lemon Streusel Muffins

Reviewed: Jun. 8, 2009
Good lemon-y muffins! The texture really is light and fluffy, yet moist enough without being greasy. I cut some cold butter into the streusel, but it didn't really bake into the crumbly topping I was expecting. That is quite possibly my fault for adding butter! I really feel that I want to add fresh blackberries or raspberries to this recipe. Not because it's lacking moisture, but they just were a little plain for my personal taste. I ended up with 18 muffins, and not quite enough streusel for all. I used pecans, but I'd like to try it with almonds. The bake time was 16 minutes on the top rack (in my weirdo oven). I will make these again (with a tried and true topping) and add blackberries. Thanks.
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Hasselback Potatoes

Reviewed: Jun. 2, 2009
Wicked good. I only had parmesan cheese but I didn't let that hold me back - and neither should you! I really appreciated the tip to use wooden spoon handles on either side of the potato to cut them. It worked excellent. When I put them in the pan, they weren't fanned out at all. But they fan out as they cook! (I thought that was pretty cool.) So don't force them open at first! I poured some more butter on them after they separated, before topping with cheese. I had to cut my potatoes in half lengthwise as they were really big. Served with grilled steak and salad. I will be making them often, thank you!
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Best Steak Marinade in Existence

Reviewed: Jun. 2, 2009
Perfect! It didn't overpower the meat, while still giving it great flavor. It didn't burn or flare up on the grill, and there wasn't any 'burnt herb taste' that I sometimes get with herb-y marinades. Now, I did mistakenly write down 'oregano' instead of parsley... But I won't be correcting that anytime soon. Marinated for 6 hours, and it was juicy and tender. Fantastic with Hasselback Potatoes and fresh salad. Thank you very much!
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Dijon Tartar Sauce

Reviewed: Jun. 1, 2009
Awesome! This is a slightly sweet, old fashioned type of tartar sauce. I can't wait to try it on battered haddock. Had it today with Baked Salmon Fillets Dijon. It isn't as thick as the stock picture makes it look, but who cares about that? It's creamy and delicious. Don't pass it by! I would much rather have this than the bottled sauce. Thanks!
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Baked Salmon Fillets Dijon

Reviewed: Jun. 1, 2009
This was pretty darn tasty, and easy too! The breadcrumbs crisped up nicely, and the dijon added just enough flavor without overpowering it completely. I had this with Dijon Tartar Sauce and a squeeze of fresh lime over the top. That's just a personal thing, and the recipe stands alone. I think the next time I make it, I will make extra so I can have leftovers for salads. Thanks!
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Broccoli Stuffing

Reviewed: Jun. 1, 2009
This did not turn out well for me. The eggs in this CURDLED. And not in a cooked, scrambled-egg-like way. They turned into a grainy textured mess. I didn't cook my broccoli beforehand and it was still MUSHY when this was done. I can't even begin to describe the taste. The only part I ate off the little portion I put on my plate was the buttered bread crumbs. I subbed in Italian bread crumbs, and added carrots and yellow pepper. My additions had nothing to do with the gray, sludge-like 'sauce' that ruined fresh veggies and cheese (couldn't even tell it was in there).
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Belle's Hamburger Buns

Reviewed: May 30, 2009
Ugh. Really dense and yeasty-tasting.That much flour made a stiff dough that only rose after I added about another 3/4 cup milk. Before that there wasn't even enough liquid to disolve the yeast. It was dotting the dough like grains of sand, not raising at all. If I were to make this in the future, and I use the word 'if' very loosely, I would disolve the yeast directly in the milk after it has cooled. And instead add the salt to -some- of the flour, and proceed very carefully in adding it. I'm not sure why this has so many sparkling reviews. As written, it did not turn out well for me! Sorry.
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Peanut Butter Squares

Reviewed: May 29, 2009
Good, chewy bars. I made these with all rice krispies, as that's what I had on hand. I was looking for something a little softer, but if it's something chewy you want - this is it. Super easy to make! Watch out for the peanut butter mixture - it gets molten hot! Thanks.
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Tangy Dill Potato Salad

Reviewed: May 28, 2009
Okay. I LOVE this potato salad. It's creamy without being mushy, there's no one flavor overpowering another. It just sort of melds into a tasty, slightly tangy salad. I can't express how much I appreciate a recipe I don't have to tweak, at all. I made this using Italian Dressing Mix (mixed per instructions) and had it with Honey Mustard Grilled Chicken. Great combo! Thank you very much for an A+ recipe!
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Italian Dressing Mix

Reviewed: May 28, 2009
This is an excellent dry italian mix (IF YOU LEAVE OUT THE SALT). I almost think the salt on there is a typo. I didn't add any and it was very flavorful. I used this on fresh salad, and in Tangy Dill Potato Salad. Great for both! I'll be keeping this on hand. Thanks!
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Honey Mustard Grilled Chicken

Reviewed: May 28, 2009
Delicious! The perfect blend of sweet, tangy and savory elements for chicken. I made this exactly as stated, and my grilled chicken (for once) was tender and juicy. I will be making this all summer! It went well with Tangy Dill Potato Salad (which also has a tiny bit of dijon). Thank you very much!
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Jo's Rosemary Bread

Reviewed: May 25, 2009
Lovely, delicately herbed, peppery bread with a fine crumb. I made this without a bread maker. For those without: Proof yeast in water with sugar 10 min. Add all seasonings and butter. Add enough flour to make a soft dough. Knead 10 minutes, incorporating all flour. Allow to rise in a floured bowl for 1 hr or until double. Punch down, form into desired shape, and place on parchment-lined pan. Rub olive oil over top, sprinkle with sea salt/cracked pepper/rosemary, slash top, and allow to rise 30 min. Bake at 375F for 35-40 min or until it sounds hollow when tapped. Fantastic! Thank you.
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Dill Pickle Bread

Reviewed: May 25, 2009
This turned out perfectly! I don’t have a bread maker. Here are some tips. - Proof yeast w/ 1 tsp sugar in 1/2 cup warm water 10 min. Add pickles, butter, onion, parsley, dill. Omit salt. Add 1/2 cup pickle juice. Stir in 2 cups flour to form a soft dough. Knead in enough flour to make a smooth, elastic dough (2 3/4 cup, 12 minutes for me). Let rise in greased bowl 1 hr or until double. Punch down dough, form loaf in greased pan, let rise 30 min. Bake at 375F for 40 min, covering with foil after 1st 15min. Wonderful, dill-y bread. Thanks!
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White Wedding Cake

Reviewed: May 22, 2009
Mundane. Not a particularly bad cake, but not extraordinary. I scaled to 13 servings and it was perfect for a single 8 inch round cake. It didn't fall, the crumb was tender and the extracts were nice. However, it tasted flour-y and was quite dense. To me, it is an ordinary white cake, exactly the same as any home cook would whip up (and probably with less fuss). I will continue looking. Thanks anyway.
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