Nomi Recipe Reviews (Pg. 1) - Allrecipes.com (10972854)

Baked Potato Skins

Reviewed: Jan. 11, 2012

All I can say is OMG!!! These things are decadent! My husband went nuts over them. They are a bit time consuming so if you are making them as appetizers for guests, you must think ahead. The baked potatoes take an hour in the oven which I recommend rather than microwave because you will never get that crispy skin unless you bake them. But you can cook the bacon while they are in the oven. This recipe is simply awesome. I'm making them again this coming Friday for my folks. I can't wait!

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2 users found this review helpful

Mango, Orange, Grapefruit, Avocado, and Pistachio Salad

Reviewed: Sep. 8, 2011

Oh my goodness, this salad is amazing. I am not partial to blue cheese so I used feta and I used tangerines instead of oranges. I also didn't use the lettuce or dressing because I wanted a more decorative side salad. This salad is simply bursting with flavors. I sprinkled a little stevia over the grapefruits to take the edge off as well. I could see making this salad with fish or chicken or even for a brunch with eggs and salmon. Awesome!

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5 users found this review helpful

Apricot Brisket

Reviewed: Apr. 9, 2011

I have been making this recipe for a few years now with some modifications that make this recipe out of this world. Firstly, I braise the beef in butter and olive oil. Second, I add shallots and a few more cloves of garlic. Third, and this is the clincher, I use blackberry and/or cherry wine AND beef broth to cover the beef instead of water. If I need to add more liquid, I just keep adding wine!! I usually cook it for the full 3 1/2 hours. This thing falls apart, it is so moist and tender. You will not believe the carmelized flavor of the onions and apricots mixed with the sweetness of the fruit wine!

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3 users found this review helpful

Pumpkin Roll-Out Cookies

Reviewed: Nov. 17, 2010

I really wanted this cookie to taste better than it did. The best part of this cookie was the icing and sugar cinnamon sprinkled on top. It was too doughy and disappointing.

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1 user found this review helpful

Honey Cake III

Reviewed: Oct. 17, 2010

I am not a big fan of honey cake but for some reason I was craving some but I wanted to keep it a healhty as possible. I found this recipe and modified it a bit and found it to be incredibly moist and delicious. I halved the recipe because I didn't want too much and put it in my loaf pan. I used 1/4 cup applesauce and 1/4 coconut oil instead of vegetable oil. I used 1/4 cup brown sugar and 1/4 stevia and I didn' have any orange zest. I also used organic raw honey and organic orange juice. Everything else was the same. This was easy and fast and very delicious. I can't wait to have some with a cup of tea tonight. Perfect for afternoon guests too.

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5 users found this review helpful

Cranberry Chicken I

Reviewed: Mar. 1, 2010

My friend gave me this recipe and I was going to add it myself until I found yours. I must say this is one of the easiest and most amazing chicken dishes I have in my recipe book. No one will believe you when you tell them that there are only 3 ingredients to this recipe. Serve it with some form of bread so you can soak up the all the sauce!!

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2 users found this review helpful

Chicken and Red Wine Sauce

Reviewed: Mar. 1, 2010

Oh this recipe was so delicious! I followed the recipe exactly and it was just so simple and divine. I am going to try to modify it so that I can make it with a whole chicken in a pyrex and not a skillet. I know it won't be the same but I have a lot of guests coming and I'm sure they will love it. Wish me luck.

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1 user found this review helpful

Drop Biscuits and Gravy

Reviewed: Jan. 1, 2010

I made this for the first time today for my refined Texan mother-in-law. I got rave reviews!! Just like home, she said! It was so easy and so decadent!

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Spinach Pumpkin Swirl Quiche

Reviewed: Nov. 2, 2009

This quiche was extraordinary! I used a pre-made frozen organic spelt pie crust, I used two packets of stevia instead of the brown sugar because we are trying to cut down on sugar, I used one medium yam which I microwaved and then mashed in with a can of organic pumpkin and I used garam masala seasoning which basically has everything you need except the curry. I used raw whole milk but I might try coconut milk next time. It is the best quiche I have ever made! I also used about half the spinach. Really divine!

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3 users found this review helpful

Avocado Quick Bread

Reviewed: Jul. 2, 2009

This was a very interesting bread which got mixed reviews around my table. It was incredibly moist and flavorful but some were put off by the overwhelming presence of the nutmeg. I used golden raisins and pistacios. Not sure if I would make this again just because not enough people in my family liked it.

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1 user found this review helpful

Apple-Raisin French Toast Casserole

Reviewed: Jul. 2, 2009

This recipe is awesome!! I've already had 3 people ask me for the recipe. I read the reviews and followed some of the modifications. I used Cinnabon Raisin bread but I also tried it with Sunmaid and they were both excellent. (I also reduced the amount of cinnamon and raisins added because of the bread) I soaked the bread separately and then layered it on top of the apple mixture (I used Fuji apples) and I also uncovered the dish after 30 minutes to give it a nice golden brown top. My guests went nuts....all I could hear around the table was mmmmm, ahhhhhh, ohhhh. Thanks for this!!

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6 users found this review helpful

White Chocolate Raspberry Cheesecake

Reviewed: Dec. 26, 2007

I wish I could give this recipe 10 stars*** I have never made a cheesecake before. I took a chance and made this recipe for Christmas eve dinner for my husband's family. I can't tell you how decadent and amazing this recipe is!! Next time I will double the raspberry sauce so that there is enough. Even those who weren't partial to cheesecake raved and raved! I took the advice of others and left it sit in the oven for an hour. I had one small crack but I shaved more white chocolate on top to cover it up. I also did the crust by hand and the batter by hand. Next time I will use a food processor for the crust but I will continue to make the batter by hand with a whisk. It added texture which my husband loved.

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2 users found this review helpful

Beef Tenderloin With Roasted Shallots

Reviewed: Dec. 26, 2007

This was amazing! I had never made a tenderloin before and I took a chance on Christmas eve. I used a dry, aged standing rib roast that was like butter. I took some of the other suggestions and I roasted the shallots and made the beef/port broth the day before to save on time and I made the bacon earlier in the day. This was incredible. The gravy should be it's own food group! I will make this again and again

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2 users found this review helpful