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

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Award Winning Soft Chocolate Chip Cookies

Reviewed: Oct. 29, 2003
All I can say is OH MY GOD!!! These are THE BEST cookies I have EVER tasted. If I could give 20 stars, I would. I made a batch of these and took them as a hostess gift and everyone raved about them. I put them in a cake box, lined with tissue and included the recipe for her. She was thrilled. Awesome recipe! These cookies don't last more than 5 minutes at my house. They freeze well also, which is a bonus since the recipe makes so many. Thank you Debbi!!!
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7 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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5 users 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

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

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

BBQ Pork for Sandwiches

Reviewed: Nov. 15, 2004
This was awesome! I made this on Saturday for dinner. I put the roast (pork picnic shoulder) in the crock pot at 8am on low. At 4pm, I drained the liquid, shredded the pork with 2 foks (it came apart very easily) and put it back on the crock pot on Warm for another hour with some more bbq sauce only. Served on Kaisers with fries. FANTASTIC!! Will definitely make this again. My boyfriend loved it. The meat almost melted in your mouth, it was so tender! Thank you KK!
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5 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Mar. 11, 2005
This chicken was fantastic! I left out the cayenne since I didn't have any, but this was "peppery" enough without it. I used a roaster that holds the chicken upright in the oven so the skin stays crispy on all sides. I basted it occassionally, and the result was a moist chicken that tasted fantastic. Served with yukon gold potatoes with sauteed onions and a salad, and we were in HEAVEN!! Thank you Sue. This one is a definite keeper.
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6 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

Amy's Garlic Egg Chicken

Reviewed: Nov. 10, 2004
I made this chicken for dinner last night. I started marinating the chicken the night before. I used 3 whole eggs and a heaping spoonful of the minced garlic from the jar. I omitted the salt, used Italian style bread crumbs and some parmesan cheese to coat. It turned out AWESOME. By boyfriend loved it! Will definitely make again. Thank you Amy!!
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4 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

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

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

Downeast Maine Pumpkin Bread

Reviewed: Oct. 29, 2003
This was my first attempt at pumpkin bread and it was AMAZING!! I didn't have all the spices listed, so I used some All Spice and added a bit of cinnamon. It was great! Like the recipe says, it gets better with age. This bread was fabulous the next day when I took it to work. It lasted 10 minutes at the most. Thanks for this recipe, Laurie! :)
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6 users found this review helpful

Alysia's Basic Meat Lasagna

Reviewed: Nov. 4, 2003
This lasagna was FANTASTIC. I made a few changes, however. As suggested, I used 1/2lb mild Italian sausage in addition to 1 lb ground beef. I omitted the provolone, since I didn't have any left. I mixed together in a bowl 1 500g tub of extra smooth ricotta and 1 250g tub of cottage cheese. I added some parsley and black pepper to the cheese mixture. I layered mine sauce, pasta, sauce, pasta, cheese, pasta, sauce. I then sprinkled some grated mozzarella and a bit of old cheddar on top. I used the oven ready lasagna noodles for this and had no problem at all. Baked it at 350 for about an hour, uncovered. I actually used 2 8" square foil pans and for this recipe. Had one the next night for dinner and the other one is frozen. My boyfiend, who is Italian, LOVED this lasagna. So did his mother!! ;)
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194 users found this review helpful

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

Cabbage Roll Casserole

Reviewed: Sep. 14, 2004
I made this last night. I added some garlic powder and some pepper to the meat while it was cooking. I also cooked the onions with the meat. Stirred the rice into the pot with the meat and onions. In a large, deep, foil roasting pan, I put a layer of cabbage and covered that with the meat/rice mixture. I poured a cup of beef broth over the top and then added the spaghetti sauce on top of everything. Covered with foil, and baked for 45 minutes. After 45 min, I took it out of the oven, stirred it all together and then turned the oven down to 225 because I had to go out for an hour. When we came back and had a taste test, it was PERFECT. My BF loves my cooking, but he had 2 servings for his taste test, took some for his lunch today and wants me to make it again on the weekend! I haven't seem him rave like this in a long time. Thank you Nancy!!
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103 users found this review helpful

Baked Potato Soup I

Reviewed: Sep. 27, 2004
when I make this soup, I use chicken broth instead of the milk and stir in instant mashed potato flakes to thicken it. It's easy, it adds to the potato flavor and it doesn't add the fat of milk or cream....I also don't bother with the roux. I just use a small amount of butter to soften the onion.
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32 users 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

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

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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57 users found this review helpful

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