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

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Mama Marie's Moroccan Tuna filling for Brik

Reviewed: Nov. 13, 2009
I looooooooove this recipe! I was craving these so much today! I made mine into triangles (see my blog for step-by-step), and ended up baking them in the oven on 300C for 15 minutes! They were delicious! A MUST-MAKE!
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Pig Burger

Reviewed: Mar. 18, 2010
The Pig Burger: Because you will feel like a pig after you eat it. :o Seriously, this turned into a MAMMOTH burger for me. But talk about delicious. Omg. I wasn't too sure about the herb-y mayo and the guacamole, but do it. I made Nana's Fabulous Faccacia Bread to go with this, and it was for lack of a better word - fabulous!
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29 users found this review helpful
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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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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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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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23 users found this review helpful
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Skillet Apple Brownie

Reviewed: Feb. 11, 2010
Absolutely frickin' awesome. :D I added my pecans in right after the apples. Mixed the eggs, butter and vanilla separately and added together. PERFECT with ice cream, moist and awesome the next day too! Only took 20 minutes in my oven. Thanks, Evin.
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10 users found this review helpful
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Ranch Dressing II

Reviewed: Feb. 20, 2010
I didn't like this dip when I first mixed it up, but after it set overnight and took on the flavours of the herbs, it was awesome! I had it with celery sticks and also dipped baked potato fries in it. Yum! Thanks!
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6 users found this review helpful
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Best Peanut Sauce

Reviewed: Feb. 20, 2010
Delicious. :D It tasted like really good quality dry-roasted peanuts, which are one of my fav snacks anyhow. I added quite a bit more water to get a thinner consistancy, upped the tabasco to taste, and used 'Just Peanuts' all natural peanut butter. I had it on ramen with red bell pepper, chicken, green onion and crushed peanuts. Thanks.
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8 users found this review helpful
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Mike's Signature Pretzel Bread

Reviewed: Mar. 2, 2010
I made this for a bake sale benefit, and unfortunately didn't get to try any! But the dough was wonderful to work with, and I had fun with the unconventional instructions. It was the first thing sold, and I wish I'd tripled the recipe. The smaller your dough balls are, the prettier they turn out. I followed Kathleen's advice and didn't butter/salt before baking (instead I sent a little baggie of kosher salt and instructions in the bread bag). :) Wonderful, beautiful little loaves and I can't wait to make some for myself! CAUTION: Do heed the instructions and add the soda SLOWLY. It bubbles like whoa! ------ UPDATE: Made again and actually ATE it this time. DELICIOUS! Tastes just like a pretzel. :D I also made some into hot dog buns and had them with Chicago-Style Hot Dogs. Yum!
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Dash's Donair

Reviewed: Mar. 4, 2010
I did not make the sauce part of this recipe because I live in eastern canada, and bought it instead. However, I was looking for an alternative to the expensive prepackaged meat. This is great! A teensy bit too salty, and I recommend using cracked black pepper as it is more authentic. Overall, however, very delicious and donair-y. I formed patties on skewers and barbequed them, as I didn't have the time to allow it to bake. Worked out fine. Thanks.
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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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Heavenly Chocolate Mousse

Reviewed: May 7, 2009
Bold, unapologetic, chocolaty decadence! This isn’t your mom’s weak, runny, diet, packaged mousse. This is real calories mixed with more calories and topped with just a few more calories, for good measure. Sweet, delicious calories… Mmm. I followed the recipe instructions exactly, and subbed semisweet for a 70% cocoa dark Belgium chocolate. I had a bit of an issue with cooking the egg yolks for 1-2 minutes. It took me more like 10 minutes, but I was doing it over a double boiler, so that is likely why! It’s sooooo rich, you’re going to want to layer it with something. Like whipped cream! Or brownies. Or, you know, more calories.
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Krista's Sticky Honey Garlic Wings

Reviewed: May 11, 2009
Okay, I admit it. I cheated. My picture isn't of wings. It isn't even chicken. It's pork tenderloin and it was delicious. I roasted the tenderloin for 20 minutes, then added some sauce, and cooked for 15 minutes longer. I say 'some' sauce because this recipe made a lot of it. Like a whole medium pot full - be aware of that if you are scaling down the meat portion, or using it for something different. Really tasty, sweet, garlic-y goodness. Very glad I made it. It's next incarnation will be in a stir fry. Thanks!
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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!
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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!
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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!
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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!
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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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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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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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