Nobody'sGirl Recipe Reviews (Pg. 1) - Allrecipes.com (10526589)

cook's profile

Nobody'sGirl

Reviews

Menus

 
View All Reviews Learn more
Photo by Nobody'sGirl

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!
Was this review helpful? [ YES ]
4 users found this review helpful

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.
Was this review helpful? [ YES ]
2 users found this review helpful
Photo by Nobody'sGirl

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!
Was this review helpful? [ YES ]
3 users found this review helpful
Photo by Nobody'sGirl

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!
Was this review helpful? [ YES ]
4 users found this review helpful
Photo by Nobody'sGirl

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.
Was this review helpful? [ YES ]
3 users found this review helpful
Photo by Nobody'sGirl

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
Was this review helpful? [ YES ]
3 users found this review helpful
Photo by Nobody'sGirl

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.
Was this review helpful? [ YES ]
8 users found this review helpful
Photo by Nobody'sGirl

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!
Was this review helpful? [ YES ]
1 user found this review helpful
Photo by Nobody'sGirl

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.
Was this review helpful? [ YES ]
10 users found this review helpful
Photo by Nobody'sGirl

Drunk Chicken

Reviewed: May 19, 2009
Ohhh yeah, this is the good stuff right here. The first time I had beer can chicken, I couldn't believe how tender and moist it was. It's just phenomenal. I opted to use Memphis Rub from this site for the outside, but still used the liquid smoke in the can. Thank you for the explicit instructions to cook over indirect heat - I think that is a key step! I have a little stand for my beer can, and I sit the whole rig down inside a disposable pan to cook it. The drippings make wicked good gravy, if you're so inclined. Thanks!
Was this review helpful? [ YES ]
2 users found this review helpful
Photo by Nobody'sGirl

Mediterranean Herb Rub

Reviewed: May 19, 2009
This smells so citrus-y and fresh! I opted out of using this on beer can chicken today, thinking I'd do something else with lemon or lime later on in the week. Will update when I figure it out!
Was this review helpful? [ YES ]
1 user found this review helpful
Photo by Nobody'sGirl

Lime-Marinated Grilled Salmon

Reviewed: May 14, 2009
Delicious! It gave the meat a slightly spicy, tangy and sweet coating! I added just a pinch of red pepper flakes, and in the future I would also add a pinch of salt - but this is personal preference. Started cooking skin side down (oven under broiler, got rained out), flipped and poured remaining marinade over, and finished cooking. Now the confession - I didn't use salmon. I used chicken thighs! It would be phenomenal on salmon. If you really want a lime kick, squeeze some freeze juice on top of your plate. Mmmmm. Thanks!
Was this review helpful? [ YES ]
14 users found this review helpful
Photo by Nobody'sGirl

Sunny Vegetable Salad

Reviewed: May 17, 2009
This is a sweet, crispy, creamy salad! I left my cheese in little chunks because I wanted the texture of biting into it. Used red wine vinegar in the dressing. It is quite sweet, especially with the raisins, but everyone enjoyed it. I would love to add the sunflower seeds (which I didn't have) and would also like to try this with craisins instead - I think they might bring a more tart element to the salad. If you rinse your veggies, make sure you drain them well or the residual water may thin out your dressing. I don't recommend making this a day ahead unless you keep the bacon separate, as it may become soggy. Delicious fresh salad for summertime barbeques! Thanks.
Was this review helpful? [ YES ]
4 users found this review helpful
Photo by Nobody'sGirl

Garlic Bread Mama Rita's Way!

Reviewed: May 21, 2009
Freakin' awesome, restaurant style garlic bread! Baked instead of broiled, as I don't have much of an attention span, and had to sub out raw garlic 'paste' for some roasted garlic. Worked out fabulous! Make sure to use real butter and mayo for the full effect. :D Thanks!
Was this review helpful? [ YES ]
1 user found this review helpful
Photo by Nobody'sGirl

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!
Was this review helpful? [ YES ]
3 users found this review helpful
Photo by Nobody'sGirl

Basil Chicken over Angel Hair

Reviewed: May 20, 2009
Wow. This is so clean, bright, and fresh! I was sort of doubtful heading into it, but I hate jarred sauces and was willing to experiment. I am SO glad I found this recipe. I added a little extra chicken (browned directly in the pan), and only had dried basil (used less as it was dried). When I dumped in the tomatoes and put the cover on, I thought to myself, 'Big hunks of tomato, no liquid. This isn't going to work out...'. But five minutes later I lifted the lid and the tomatoes had melded into sauce! Eureka! It is perfectly seasoned, don't mess with it! It will be even better with homegrown tomatoes. Mmm. I served over wholewheat pasta due to a diet requirement. I don't think the dish suffered. I hardly -ever- make dishes twice, but I know I will make this again. Thank you so much!
Was this review helpful? [ YES ]
2 users found this review helpful
Photo by Nobody'sGirl

French Bread

Reviewed: May 20, 2009
Perfect! I've tried a lot of french bread recipes. I've had ones with soft crusts, dense middles, greasy loaves, and even an unfortunate 'soda cracker' bread. This is -finally- what I've been searching for. The crust is thick, the center is chewy but soft and has intermittent pockets, and it tastes great. I only had to use 4 ½ cups of flour, the first rise was only 15 minutes, the second rise was around 20 minutes - but these are factors related to the humidity and temperature. 2 ½ packs of yeast is equal to 6 ¼ tsp, if anyone else uses jarred yeast. I opted out of using an egg wash, and put ice cubes on a pan on the bottom rack to create steam and develop the crust. Do follow the steps to roll up, as it makes a pretty loaf and creates holes. Good luck, everyone! This one is awesome!
Was this review helpful? [ YES ]
6 users found this review helpful

Baked French Fries I

Reviewed: Feb. 20, 2010
Yum! Loved these. I added some sea salt before baking. I don't know if I would have liked them as well without a touch of salt. The bake time was right on, and it made enough seasoning for five medium potatos! Thanks. (Had these dipped in Ranch Dressing II from this site.)
Was this review helpful? [ YES ]
7 users found this review helpful
Photo by Nobody'sGirl

Fabulous Focaccia

Reviewed: Mar. 2, 2010
Excellent recipe. I added thinly sliced red onion, parm, italian herbs, and of course the garlic-olive oil to the top. It puffed up nicely and the result was an airy, delicious foccacia. I made this for a bake sale benefit, and am told it also sold well. Thanks very much, Nana!
Was this review helpful? [ YES ]
8 users found this review helpful
Photo by Nobody'sGirl

Cranberry Pistachio Biscotti

Reviewed: Dec. 24, 2009
Delicious! Crispy, crunchy and light enough to eat even without dipping in coffee. I really, really enjoy these. I had to add a bit more flour, until I got a sticky dough (it was like cake batter with the amount stated). Baking times and temps were perfect for me. I had no issue with crumbling, as long I was careful. I cut it as soon as it was cool enough to not burn me when holding it (around 5 min), using a serrated bread knife to saw through. I think I might add a few more cranberries next time, as this ended up being my favorite part! I drizzled them with an orange glaze made with icing sugar and orange juice. Yum! Make these! They are perfect.
Was this review helpful? [ YES ]
15 users found this review helpful

Displaying results 1-20 (of 86) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Easter Ham, Lamb, and More
Easter Ham, Lamb, and More

Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.

Easter Desserts
Easter Desserts

Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.

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

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