Nattygirl Recipe Reviews (Pg. 1) - Allrecipes.com (187223559)

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How to Make Country Gravy

Reviewed: Dec. 6, 2014
My grandmother made this and called it milk gravy which it is. I don't usually make my country gravy with onions and bacon, but I really liked this version! It was very flavorful! We had it with Chef John's biscuits. Yummy!
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Heavenly White Cake

Reviewed: Apr. 16, 2014
This cake is so delicious. A big problem with white cake recipes is that they can tend to taste like angel food cake and/or be dry. Not this recipe. It is outstanding! I live in CO, so I adjusted the baking powder to 2 teaspoons for high altitude. I used 1 and a half cups 1% milk, 2 teaspoons vanilla extract and no almond. I did sift the flour into the measuring cup then leveled the top. This step is very important, or you might use too much and make a dense cake! I then sifted all the dry ingredients together 3 times. Make sure ingredients are at room temperature, and that the butter is still kind of firm and not melty. Also, whip the egg whites last, not first. Do not get any egg yolk in your whites or any fat what-so-ever, or your whites won't whip up. Egg whites whip better in a glass or stainless steel bowl. Plastic can retain a greasy residue. Alternate the flour and milk starting and ending with flour. Mix only until each addition disappears. Do not over mix. If you take these steps, your cake will turn out heavenly! I will look no more for a white cake recipe. Gonna make one today! UPDATE: I made cupcakes yesterday. Awesome! I took the time to weigh the flour, and It came to 9 ounces. As long as you don't go over that amount your cake should not come out dense.
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Welsh Rabbit (Rarebit)

Reviewed: Mar. 31, 2014
I followed this recipe exactly except for I used medium cheddar (what I had), and it still came out great! My husband and I were very surprised at how good it was because we've only had the tomato soup type and weren't too crazy about that version. This, however, is almost like a fondue. Sooooo rich! This recipe will fit nicely into our Sunday breakfast rotation!
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Cheater Pierogi

Reviewed: Feb. 22, 2014
I am so entertained by your videos Chef John. I loved your square dancing joke, and a dough-seal-dough your pierogi! I decided to give your grandmother a rest and made my own dough. Your filling however, is excellent Chef and very easy and fun to make. I look forward to making more of your recipes.
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3 users found this review helpful

Heavenly White Cake

Reviewed: Feb. 20, 2014
This cake is so delicious. A big problem with white cake recipes is that they can tend to taste like angel food cake and/or be dry. Not this recipe. It is outstanding! I live in CO, so I adjusted the baking powder to 2 teaspoons for high altitude. I used 1 and a half cups 1% milk. I used 2 teaspoons vanilla extract and no almond. I did sift the flour into the measuring cup then leveled the top. This step is very important, or you might use too much and make a dense cake! I then sifted all the dry ingredients together 3 times. Make sure ingredients are at room temperature, and that the butter is still kind of firm and not melty. Also, whip the egg whites last, not first. Do not get any egg yolk in your whites or any fat what-so-ever or your whites won't whip up. Egg whites whip better in a glass bowl. Plastic can retain a greasy residue. Use 1/2 cup more milk. Once you start alternating the flour and milk, mix only until each addition disappears. Do not over mix. If you take these steps, your cake will turn out heavenly! I will look no more for a white cake recipe. Gonna make one today!
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0 users found this review helpful

Heavenly White Cake

Reviewed: Feb. 19, 2014
This cake is so delicious. A big problem with white cake recipes is that they can tend to taste like angel food cake and/or be dry. Not this recipe. It is outstanding! I live in CO, so I adjusted the baking powder to 2 teaspoons for high altitude. I used 1 and a half cups 1% milk, 2 teaspoons vanilla extract and no almond. I did sift the flour into the measuring cup then leveled the top. This step is very important, or you might use too much and make a dense cake! I then sifted all the dry ingredients together 3 times. Make sure ingredients are at room temperature, and that the butter is still kind of firm and not melty. Also, whip the egg whites last, not first. Do not get any egg yolk in your whites or any fat what-so-ever, or your whites won't whip up. Egg whites whip better in a glass or stainless steel bowl. Plastic can retain a greasy residue. Alternate the flour and milk starting and ending with flour. Mix only until each addition disappears. Do not over mix. If you take these steps, your cake will turn out heavenly! I will look no more for a white cake recipe. Gonna make one today! UPDATE: I made cupcakes yesterday. Awesome! I took the time to weigh the flour, and It came to 9 ounces. As long as you don't go over that amount your cake should not come out dense.
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1 user found this review helpful

Kung Wow Chicken

Reviewed: Jan. 15, 2014
I was just ok with this dish, but my family really liked it, so I guess I have to make it again.
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2 users found this review helpful

Quick Chicken Piccata

Reviewed: Jan. 14, 2014
Very good and easy recipe. I used the juice of one lemon and it was plenty. You really need to get that chicken to brown, or your sauce will be all high notes, tart and bland. Caramelizing gives the sauce depth, and low notes and mellows all the acids. Make sure your oil is hot enough to brown. Not too hot, or it will brown too fast and you won't get the chicken cooked through. I've made it 3 times so far and tonight will the be the 4th! Almost halfway to ten!
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Ruth's Grandma's Pie Crust

Reviewed: Jan. 13, 2014
Excellent recipe. Easy and no fuss.
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Phoenician's Key Lime Pie

Reviewed: Jan. 13, 2014
Very good recipe. Easy and delicious!
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3 users found this review helpful

Amazingly Good Eggnog

Reviewed: Jan. 10, 2014
I like my raw egg recipe better. I wanted to try this because I like the idea of making it in advance. Oddly, to me it tasted a very much like store bought except not as sweet. My guests liked it ok although there were leftovers, and with my traditional recipe, I usually have to make another batch.
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Beef and Guinness® Stew

Reviewed: Jan. 6, 2014
Delicious! I made this tonight, and I am very glad i did. I was up until 2am checking out your videos. I think I'm addicted. I had a blasty blast. My husband loved this stew. He thinks it's his favorite now.
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1 user found this review helpful

Pumpkin Ginger Cupcakes

Reviewed: Nov. 9, 2013
It's a lovely cupcake. It has a tender crumb, the right amount of spice, a great pumpkin flavor, and just the right sweetness.
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My Crab Cakes

Reviewed: Nov. 9, 2013
I was surprised that canned crab could taste so good. I used one 6 oz can lump and a 6 oz of white. I left the white crab meat in chunks. I used a little less than half of the crackers. The panko adds a nice crunch. Good recipe!
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Chef John's Buttermilk Biscuits

Reviewed: Oct. 21, 2013
I followed instructions exactly, except I had to add almost a 1/4 cup more buttermilk (I live in dry Colorado). These are wonderful! Like Chef John said, crispy and tender and chewy. All the textures you want in a biscuit.
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Lavender Cupcakes and Buttercream Frosting

Reviewed: Oct. 10, 2013
Very good cupcakes. My daughter and everyone else really liked these.
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Smooth Sweet Tea

Reviewed: Oct. 10, 2013
I never make tea, but my daughter wanted some. My whole family loved this tea! I liked it too as tea goes!
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Easy Garlic Broiled Chicken

Reviewed: Oct. 10, 2013
Really good! I bake it first and broil for5 minutes at the end. Otherwise the garlic burns.
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1 user found this review helpful

Displaying results 1-20 (of 79) reviews
 
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