NoDoMama Recipe Reviews (Pg. 1) - Allrecipes.com (1119324)

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Ham Bone Soup

Reviewed: May 14, 2011
This was soup was OK. I followed the recipe and my instincts told me to omit the green pepper, that it would cook too long and be bitter. So I added it with about an hour left but I should have left it out altogether. It was bitter. Our family of five all agreed: this soup was average and kinda boring.
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2 users found this review helpful

Brooke's Best Bombshell Brownies

Reviewed: Dec. 18, 2010
Meh. These were good, but I've had way better.
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3 users found this review helpful

Lemon Blueberry Bread

Reviewed: Nov. 11, 2010
Took this to a church activity where there were 7 other kinds of quick breads. This was BY FAR everyone's favorite. I like to sprinkle sugar on my pan after I spray it with cooking spray, it gives the bread a nice crunchy, sweet exterior.
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1 user found this review helpful

Roast Pork with Maple and Mustard Glaze

Reviewed: Dec. 25, 2009
I was unsure about the maple syrup and mustard, but it was delicious.
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2 users found this review helpful

Carnitas Filling

Reviewed: Dec. 25, 2009
Really great authentic flavor. I did this in the crock pot and doubled the seasoning amounts. I cut the meat in chunks and fried it in a little butter and oil to get that characteristic carnitas texture. I drained the veggies and poured the juice in the frying pan with the meat and let it reduce. We ate this in corn tortillas. The hubby thought he'd died and gone to heaven. He suggested that it would make a great smothered burrito filling if I didn't fry it. So we pureed the remaining veggies with some broth, added a little salsa picante (Tapatio,) and made a sauce. Had smothered burritos the next day for lunch- it was delicious! Next time I'll pull the carrots out before I puree.
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11 users found this review helpful

Chicana

Reviewed: Sep. 3, 2008
Really delicious! It was just spicy enough for my kids, even though I used only 1 tsp of chile powder. I think 1 tbsp would be too much for children.
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1 user found this review helpful

Mexican Style Shredded Pork

Reviewed: Sep. 4, 2007
Mediocre results. I went to the trouble and expense of finding all the right ingredients. Not worth it.
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4 users found this review helpful

Vienna Schnitzel

Reviewed: Oct. 14, 2006
LOVE this recipe! Make sure you pound the pork even flatter than you think you need to, meat plumps when cooking.
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5 users found this review helpful

German Spaetzle Dumplings

Reviewed: Oct. 14, 2006
I had spaetzle every day when I was in Germany 3 months ago. This is as good as the best spaetzle I had there, and better than any I've had at restaurants in the US. The nutmeg is key. Ziploc trick did not work for me- too big a mess and made long stringy dumplings. If you have an Ikea cheese grater, use the top with the big holes and push dough through with a rubber scraper. This made the perfect little irregular dumpling shapes I know and love. If you don't have an Ikea cheese grater, you should go buy one! Seriously, it's the best cheese grater on the planet.
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20 users found this review helpful

Fudgy Chocolate Fondue

Reviewed: Mar. 20, 2006
This recipe did not work for me. Possibly due to the elevation where I live (in Denver.)
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1 user found this review helpful

Hungarian Goulash II

Reviewed: Mar. 19, 2006
This goulash is very close in flavor to my favorite soup of all time- served at Helga's German Restaurant and Deli in Aurora, Colorado. However, like Helga's, I added chopped carrots and celery. The carrots went in with 5 hours left, and the celery with 2 1/2 hours left (I think) so they wouldn't get soggy. Next time: I'll omit the brown sugar. It was a little too sweet.
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4 users found this review helpful

Buttery Crunch Crust

Reviewed: Nov. 20, 2005
If you're looking for a tastier alternative to a graham cracker crust, this is it. It's pretty yummy. I don't know how you could get enough out of this recipe to use half for the crust and half for topping. It has to be miswritten. My modifications: I toasted the pecans for a more intense flavor. I also toasted some coconut and ground it up in my food processor and added that in. The nuts and coconut came out to about 3/4 cup, so I decreased the flour by 1/4 cup. That was a good change, and was awesome with coconut cream pie.
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10 users found this review helpful

Tricia's Fantastic Fudge Pie

Reviewed: Nov. 19, 2005
I loved it! Husband said it was 'yucky.' I'm not really a pie fan, he is. It's too rich for him. I should have served it with ice cream. It's like a brownie in a crust, but a gooey, half-baked, delicious brownie. I'll be making this pie for all those non-pie-lovers on Thanksgiving.
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5 users found this review helpful

Irish Potato Candy

Reviewed: Apr. 10, 2005
This tastes like little balls of frosting. Who doesn't love little balls of frosting?
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2 users found this review helpful

Albondigas Soup I

Reviewed: Mar. 1, 2005
I substituted the basil and oregano in this recipe with cumin, which makes more sense to me. It turned out AWESOME!!!!!
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6 users found this review helpful

Annie's Fruit Salsa and Cinnamon Chips

Reviewed: May 24, 2004
Love it! Try this over french toast, pancakes, waffles, in crepes, yogurt, ice cream, or just eat it plain. I did just a spoonful of sugar and no jam after everyone said it was too sweet. I also did more kiwis and only one apple. And I didn't bother to peel anything. Make sure you scrub off the kiwi fuzzies, though.
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1 user found this review helpful

Hamburger Vegetable Soup

Reviewed: May 13, 2004
What a great little soup recipe! I followed the advice of past reviewers- used part beef broth and part chicken, used egg noodles instead of macaroni, omitted the onion, added worcestershire. It was a little too salty for me, so next time I'll do potatoes instead of noodles. I'll also use all beef broth.
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1 user found this review helpful

Chinese Chicken Salad III

Reviewed: May 12, 2004
Loved it- so did all my guests. Next time I won't bake the wontons so long.
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3 users found this review helpful

Seven Layer Tortilla Pie

Reviewed: Nov. 11, 2003
Loved it- definitely need the green chilies, though. And I'd do less garlic and more cilantro next time. Maybe a little cumin instead of garlic...
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4 users found this review helpful

Tofu Parmigiana

Reviewed: Nov. 8, 2003
I'll definitely make this again. Don't be afraid to try this if you are new to tofu. I baked instead of fried as suggested by other reviewers and will do that again.
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3 users found this review helpful

 
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