Niffer Recipe Reviews (Pg. 1) - Allrecipes.com (1480185)

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Oven-Roasted Asparagus

Reviewed: May 20, 2013
Made this recipe as written and it was delicious!! I mixed the olive oil, lemon juice, salt, pepper and garlic in a small bowl. Drizzled that over the asparagus, and tossed them all together on a foil lined baking sheet. Then sprinkled with the parmesan cheese. This is how I will make my asparagus from now on!!
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2 users found this review helpful

Baby Back Ribs

Reviewed: Sep. 16, 2011
These ribs were great. I used the dry rub suggested by Cathy M and let that sit on the ribs over night. I mixed a sweet BBQ sauce with a smokey one and added 1/2 a cup of pineapple jam. I stirred this together with a small squirt of sriracha sauce and basted the ribs in this before wrapping in foil and baking for 2.5 hrs at 300. Unwrapped, turned the oven way down and added more sauce. They were sticky/spicy/sweet and falling apart they were so tender. I do not have a BBQ...didnt need one! Will use this method over and over again. NEVER BOIL RIBS!!! You boil all the flavor out!!
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6 users found this review helpful

Crab Rangoon III

Reviewed: Sep. 14, 2011
These are great, we make them all the time. I use onion & chive cream cheese and we serve them with sweet Thai chili sauce. The spicy sweet combo with the crab and cheese combo is amazing!!!
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5 users found this review helpful

Angel Hair Pasta with Garlic Shrimp and Broccoli

Reviewed: Aug. 25, 2011
to save time/dishes: cook broccoli with pasta for the last couple of minutes of cook time on the pasta. I toss my shrimp in a bowl with seasonings and a touch of olive oil and bake on a parchment lined cookie sheet and broil until pink
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7 users found this review helpful

Brown Sugar Meatloaf

Reviewed: Mar. 27, 2011
I made this for dinner tonight. This review is mainly for the glaze as this recipe is for a basic meatloaf, I never measure and kind of did my own thing, but it came out great. I usually just use ketchup on the top, but this time I made the brown sugar/ketchup glaze, but I added a couple of squeezes of sriracha chili sauce to give it a little zip. I like the sweet/hot combination. Also added a small squirt to the egg, seasoning mixture.  Turned out great.
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2 users found this review helpful

German Chocolate Cake Frosting

Reviewed: Mar. 5, 2011
Made this today to frost a boxed German Chocolate cake. It was delicious. Very easy recipe. I thought that I hadnt cooked the mixture long enough because it didnt seem overly thick, but once it cooled it was the perfect consistency. I will definitely use this recipe again.
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3 users found this review helpful

Traditional French Canadian Tourtiere

Reviewed: Feb. 5, 2011
I scaled this down and only made 1 pie. Followed the recipe as far as the spices, but did add mashed potatoes to bind. I didn't like the flavor of this pie at all and will not make this again.
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2 users found this review helpful

Sesame Noodles

Reviewed: Feb. 4, 2011
I made this sauce exactly as stated and it was fantastic. I used fresh linguine and added sauteed chicken, red pepper, carrot, broccoli and water chestnuts. This was delicious hot or cold. I will definitely make this one again.
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1 user found this review helpful

Restaurant Style Beef and Broccoli

Reviewed: Jan. 23, 2011
I made this for dinner last night. I made the marinade in the morning and let it sit in the fridge for about 8 hours. Very tasty. I didn't have sherry, so I used a bit of OJ and I didn't have oyster sauce so I used hoisin. It was still delicious. I added 1/2 of a large sweet onion, sliced and a can of bamboo shoots. Served with rice. ***I always use flank steak for stir fry. If it is sliced correctly, it is extremely tender. Just cut it across the grain on the bias, very thin. It will melt in your mouth!
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1 user found this review helpful

Bacon Wrapped Water Chestnuts II

Reviewed: Jan. 12, 2011
I made this for a Christmas party and everyone raved about them. They were the first to disappear from the buffet table. I used thick cut applewood smoked bacon. I cut the pieces in half and cooked them by laying flat on a baking sheet. This keeps the bacon from curling up. I cooked the bacon at 350 for about 12 minutes. For me, thick cut bacon is the key. It doesn't rip as easily as regular cut bacon. As for the chili sauce, I used sweet thai chili sauce. They were a hit!! Even people who claimed to not like water chestnuts loved them!
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17 users found this review helpful

Ranch Burgers

Reviewed: May 31, 2010
These burgers were moist, but they were lacking in flavor. I followed the recipe exactly, without substitutions. The only thing I did differently was to grate the onion on the fine side of a box grater. I won't be making these again.
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0 users found this review helpful

Peanut Butter, Mayonnaise, and Lettuce Sandwich

Reviewed: Jun. 23, 2009
This sandwich is delicious!! My dad has been eating them for years. We always thought he was nuts. I finally decided to give it a try and I had to call him to take it all back. He isn't nuts after all!! This is terrific and will be a regular for me. Dad says he prefers Miracle Whip too, but I only had mayo on hand. Will try with that next time.
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0 users found this review helpful

Easy Mini Quiches

Reviewed: Sep. 8, 2008
These were GREAT! I made a couple of changes based on what I had on hand. I sauteed onion, bacon and mushroom together in a pan and spooned a small amount into each mini muffin cup. Sprinkled a bit of grated cheddar cheese on top of the bacon mixture and then spooned in the bisquick and egg mixture. In all, I probably used only about 3 or 4 tablespoons of cheese in 24 mini "quiche" bites. Baked at 350 for about 10 minutes. They puffed up slightly and were DELICIOUS. Will definitely make these again.
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5 users found this review helpful

Lemon Poppy Seed Bundt Cake

Reviewed: May 23, 2006
This cake came out very light and moist tasting. Nice lemony flavor. I dusted it with icing sugar. Brought it to work this morning and have been asked to make it for an upcoming baby shower, to accompany a fruit tray for a light dessert. Coworkers devoured the cake, with rave reviews!!! Will definitely make again and again.
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2 users found this review helpful

French Onion Soup III

Reviewed: Jan. 3, 2006
I made a couple of changes to the recipe based on some of the reviews and to suit our taste. I omitted the flour completely and added a bay leaf and some worchestershire sauce. I used 1 large spanish onion and 1 large white onion. Sauteed those in the butter with salt & pepper. I added about 5.5 cups of beef broth and simmered for half an hour with a bay leaf. I removed the bay leaf and spooned the soup over toasted thick slices of french bread. Topped with swiss and baked at 425 for 10 minutes. It was fantastic!! I will definitely be making this again.
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22 users found this review helpful

Baked Ziti I

Reviewed: Dec. 27, 2005
I made this for Christmas Eve, as a substitute for my lasagna. It was fantastic. Everyone loved it. I used ricotta instead of the sour cream and used grated provolone and mozzarella. I used 1 can Bravo sauce and 1 can Italian stewed plum tomatoes since we like the tomato pieces throughout our pasta sauce. This makes a HUGE pan of pasta! It completely filled a foil roast pan and fed 10 people! Thanks for the awesome recipe. This one will be a regular at our house (just in smaller batches)
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2 users found this review helpful

Cinnamon Hazelnut Biscotti

Reviewed: Nov. 3, 2005
This was my first attempt at making biscotti. I have been looking at different things to put in the tins I give out at Christmas time. I bought a bag of chopped filberts to use in this recipe. At first the dough seemed really dry and crumbly, but it came together in the end. I didn't have any cinnamon on hand so I substituted pumpkin pie spice instead. My family loved them and I brought some in for coworkers to try this morning. So far, nothing but rave reviews. I think for the Christmas ones, I will drizzle them with chocolate or dip one end (1/2 cookie) in chocolate.
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6 users found this review helpful

Lemon Poppy Seed Muffins I

Reviewed: Oct. 26, 2005
These muffins turned out quite nice. I couldn't find Lemon Yogurt at the supermarket so I used plain and added lemon extract to it before I mixed in the eggs and oil, etc. Next time I might reduce the amount of poppyseeds just slightly. This recipe made 16 muffins for me. 20 minutes at 350 was perfect in my oven. I will make these again. Thanks Karen!
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56 users found this review helpful

Luscious Spinach Artichoke Dip

Reviewed: Sep. 29, 2005
This is a good recipe to start with, but I decided to "tinker" just a bit. I used 2 6oz jars of marinated artichoke hearts as I could not find a 14 oz can. I omitted the cream cheese and used equal parts mayo and sour cream as suggested by another reviewer. For the cheese, I had on hand a bag of Kraft 4 Cheese Italiano blend. I used 2 french onion soup bowls to bake it (and still have enough left over for a third bowl). In one, I baked it as is. In the other, I stirred in some crab meat and topped it with Pepper Jack Cheese. Both went over very well at home. I will be making this again for sure!!
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2 users found this review helpful

Mama's Best Broiled Tomato Sandwich

Reviewed: Jun. 1, 2005
This was delicious! Toasted tomato sandwiches have always been a favorite of mine, even as a kid. I didn't marinate the tomatoes, as I was using fresh beefsteak tomatoes from the Farmer's Market. I used mayo, parmesan, pepper, Club House italiano seasoning and garlic powder. Spread the mixture on a bun and broiled until brown and bubbly. Then added tomato. DELICIOUS!! Awesome with a salad for a light tasting supper on a warm summer evening!! Thanks Kat! EDITED: I still do not marinate the tomatoes, but I do use a balsamic glaze that I drizzle over the top of each tomato once I have broiled the buns. DELISH!!!
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15 users found this review helpful

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