Nobody'sGirl Recipe Reviews (Pg. 5) - (10526589)

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Poached Salmon with Hollandaise Sauce

Reviewed: May 6, 2009
Interesting! I've never had hollandaise before, let alone made it from scratch, but this was pretty darn tasty. I -do- suggest unsalted butter. I started off with 1/2 cup of salted and it was heading down the path to 'too salty'. I finished it with unsalted and had success! I didn't need to season with additional salt at the end, but I did add some pepper. Really watch your egg yolks and don't stop whisking! I scrambled my first attempt trying to speed it up. THANK YOU for the wonderful, comprehensive instructions that even a hollandaise virgin could follow (if she weren't rushing!). The salmon was also poached to perfection, and I love the flavors the lemon juice and olive oil imparted. Lovely. Thank you again.
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15 users found this review helpful
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Old-Fashioned Vanilla Pudding

Reviewed: May 5, 2009
My previous experiences with vanilla pudding have been gummy, tasteless, or downright unpleasant. This was creamy, delicately sweet, and awesome! I followed the recipe -exactly-, except I cooked and stirred for two minutes instead of one (but that's just because I'm afraid of raw eggs, I'm sure it would have been fine in retrospect). It made enough for three little glasses layered with whipped cream, graham cracker crumbs and bananas, with cinnamon on top. My little brother wolfed this down and declared it delicious. I would double the recipe next time for fuller dessert cups. Kudos on some kickass pudding.
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5 users found this review helpful
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Melting Moments II

Reviewed: Apr. 29, 2009
These are lovely, perfectly crisp and crumbly shortbread cookies. I think they might benefit from a pinch of salt, since I used unsalted butter. Make sure to really whip that butter before combining. It is very important to chill the shaped cookies before baking if you are using real butter! I have no doubt some reviewers cookies turned out flat if they skipped this crucial step or didn't use the proper ingredients. I did bake only for 16 minutes on the top rack in my oven, and they were perfect. I added lemon extract as I was frosting with lemon icing, and in the future I will add lemon zest (and that pinch of salt) or other extracts. Good luck with these cookies, everyone!
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8 users found this review helpful

Lemon Cream Cheese Frosting

Reviewed: Apr. 29, 2009
Frosting was too runny with the stated amounts. I had to add quite a bit more icing sugar, and consequently lemon extract. It was very smooth and the cream cheese gave it a pleasant tang. It does keep its shape even if it looks a bit runny. Not really a life-altering or amazing frosting. I probably won't make it again, but thanks! :)
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4 users found this review helpful
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Colleen's Potato Crescent Rolls

Reviewed: Apr. 21, 2009
If you want to make these into crescents, you have to roll this into a much bigger circle than 12". Even with only half the dough, this is WAY too thick to roll into crescents. Roll a quarter of the dough until it is a 1/4" thick circle, then cut it into 8 triangles. Make each triangle even thinner by going over with a rolling pin before brushing on butter. - The taste of these rolls is fluffy! They puff up beautifully. Very nice. - Cooked at 350, not 400! ****I do bake these on the top rack, and brush with egg wash (egg white, 2tbsp water) before 2nd rise.
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11 users found this review helpful

Traditional French Canadian Tourtiere

Reviewed: Apr. 7, 2008
Liquid chicken seasoning is not chicken stock. It's like liquid bouillon (concentrated chicken broth). It should be with the regular bouillon in your grocery store.
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140 users found this review helpful

Displaying results 81-86 (of 86) reviews
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