Noni Recipe Reviews (Pg. 1) - Allrecipes.com (18744636)

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Sarah's Applesauce

Reviewed: Feb. 23, 2008
I made this today to use up some apples I had in the house. I used 8 apples and a bit less sugar but kept everything else the same. I cooked them longer like other reviewers suggested about 40 minutes and didn't bother mashing them. They were delicious! I really enjoyed eating the applesauce warm. This is a keeper. Thanks for sharing.
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3 users found this review helpful

Sea Bass Cuban Style

Reviewed: Jun. 10, 2013
I tried this recipe for the first time tonight scaling it back for one. The only changes that I made was omitting the olives (did't have any) and replacing the butter with laughing cow light (1 wedge). I also added frozen peas at the end because I had some to use up. All I can say is "Wow" this was one of the best fish dishes I have ever had. It would be great with rice but I had it with roasted sliced potato and it was fantastic. Definitely a keeper. Thank you Kiki.
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5 users found this review helpful

Savory Sea Scallops and Angel Hair Pasta

Reviewed: Mar. 7, 2011
I really enjoyed this recipe and have now made this twice with only a few minor changes. I used only a small amount of butter and a bit of olive oil to saute the garlic and added some scallions. I also used both both scallops and large uncooked shrimp cooked with a bit of white wine and fresh squeezed lemon juice. Instead of cream I added a wedge of laughing cow lite cheese to thicken the sauce along with the freshly grated parmesean cheese. In a separate pan I cooked asparagus and a small amount of angel hair pasta cooked together with more basil and parsley and lemon juice. Once that was cooked I cut up the asparagus and added that along with the pasta to the scallops and shrimp. The second time I made this I used risotto and added the asparagus to the risotto. Both were delicious. I will definitley be making this often. Thank you Jim!
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65 users found this review helpful

BLT

Reviewed: Feb. 27, 2010
This has become my favorite sandwich. I use Dark German bread, make a spread with mayo and mustard, romaine lettuce, turkey bacon and fresh tomatoes, but what makes it even better is adding fresh avacado. Yum!
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22 users found this review helpful

Bordelaise Sauce with Mushrooms

Reviewed: Nov. 19, 2009
This was delicious...I use sweet onion instead of shallots. The only other changes I made was to use a beef consumme and I added one wedge of laughing cow light cheese which thickend it instead of the cornstarch and water and made it more flavorful. I added my leftover pork tenderloin (elegant pork tenderloin) to the sauce and will have it as leftovers...it's a gourmet meal.
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15 users found this review helpful

Coffee Bonbons

Reviewed: Dec. 11, 2009
Wonderful cookie! Very delicate cookie with great flavor. I followed the recipe exactly with the exception of adding 1 Tbs of Kahlua to the oookie dough and 1 Tbsp of Kahlua to the frosting. Make sure you frost the cookies while they are still warm.
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19 users found this review helpful

Blue Cheese and Pear Tartlets

Reviewed: Sep. 20, 2009
I really enjoyed these. I used Gorgonzola cheese and one wedge of Laughing Cow light because I didn't have any cream. It was a perfect appetizer and I plan on making again for both Thanksgiving and Christmas Eve.
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6 users found this review helpful

No Roll Pie Crust I

Reviewed: May 23, 2009
I just made this pie crust for a quiche that I was making. I could not believe how easy it was to prepare and to flatten to fit the pie pan. Initially thought that it would be too greasy...but I prebaked for about 15 minutes before adding the quiche ingrediants and it came out perfect, delicious and flakey. Thank you for a great recipe.
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2 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Jan. 11, 2009
Delicious and easy...Loved it. I pretty much followed the recipe exactly... but didn't peel the potatoes and used chicken broth instead of bouillion. Also, added corn as I thought it would be a great fit. It's a great chowder and I will make again. Thanks for the recipe.
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2 users found this review helpful

Amaretto

Reviewed: Oct. 19, 2008
This is excellent. I make it every year and put in my Amaretto Disaronno Bottle and no one knows the difference. I also give it to friends as gifts in smaller bottles. Make sure you use a good quality vanilla and amaratto extract and also make sure you use dark brown sugar. Light brown sugar just doesn't do it justice. Thanks again
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6 users found this review helpful

Pepper Jelly Appetizer

Reviewed: Jul. 14, 2010
I have been making this for years...so quick and easy, looks great on the table and always gets eaten.
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12 users found this review helpful

Spinach Enchiladas

Reviewed: Apr. 14, 2010
Loved this! I had some fresh spinach that I needed to use up and decided to try these. I sauteed sweet onion with fresh garlic in a splash of olive oil. Added the fresh spinach and sauteed until spinach wilted. I only had a small amount of 2% cottage cheese, added that and added feta cheese with sundried tomato and basil. Added some shredded Mexican cheese and some red pepper flakes for a bit of spice, then rolled in 9 inch tortilla's. The last tortilla I only had a little of the filling left so I added some cooked shredded chicken and salsa to complete the last tortilla. Not sure which one I liked better. Both versions were delicious!
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5 users found this review helpful

Slow Cooker Chicken Taco Soup

Reviewed: Oct. 2, 2008
Loved this recipe and it's pretty versatile. I used one can of black beans and one can of kidney beans and mexican style corn. I also used only half the packet of taco seasoning and added some red cayenne pepper. I didn't have a full cup of tomatoe sauce so I added a bit of pizza sauce that I had left in the fridge. I added frozen chicken breast tenderloins that I had in the freezer on top and cooked for 6 hours. I also added some turkey meatballs that I had in the frige. I liked the meatballs in the soup much better than the chicken.
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2 users found this review helpful

Pineapple Orange Sorbet

Reviewed: Sep. 27, 2009
OMG...this was so good. I halfed the sugar/water and may elimate the sugar altogether next time (and there will be a next time). The only other thing that I changed (which wasn't necessary but I felt adventerous) was to exchange the lemon juice with Limoncello liqueur...yum yum. I will make this often. Thank you Jenine7
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3 users found this review helpful

California Taco Dip

Reviewed: Jun. 1, 2009
I have been making this recipe for over 20 years but call it by another name. I use Frito's bean dip for the bottom layer, I omit the mayo, and add garlic salt to the avacado's, but otherwise it's exactly the same and delicious!
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30 users found this review helpful

Chicken, Asparagus, and Mushroom Skillet

Reviewed: May 1, 2014
Really enjoyed this! I did not use butter and only 1 Tbsp of olive oil. Cooked the chicken with the asparagus (16 oz) and garlic. Added the seasonings (also added herbs de provence )as well as some chopped sun dried tomatoes. Added about 1/2 cup of wine and a small lemon after cooking about 5 minutes. I also sauteed the mushrooms separtely and added them after the wine and lemon. Last few minutes added about 1 oz of goat cheese and some shredded asiago. It was delicious! Will definitely make this again. Thanks for the recipe.
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5 users found this review helpful

Salmon Cakes II

Reviewed: Sep. 29, 2008
Loved this recipe. The first time I made this exactly as written and it was great. Thought I would try it this time with parmesan cheese and liked it just as well. I prefer baking it instead of frying and served it with a sauce made of Hellman's light mayonaisse (1/2 cup) thinned down with a bit of white vinegar to make a dressing consistency. Then added a tbs of guldens mustard, a tbs of relish and 2 tbs of cocktail sauce. Excellent
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3 users found this review helpful

Spicy Seafood Shell Appetizers

Reviewed: Apr. 1, 2010
I made this last night with one major change. Instead of using mayonnaise I used 8 oz light cream cheese. I melted the cream cheese in a sauce pan, added 1 can of crabmeat, used 6 large fresh shrimp cooked in white wine then chopped. Added the fresh parmesean cheese, shredded Gruyere cheese, 2 to 3 Tbsp of cocktail sauce, old bay seasoning along with the worcestshire sauce and hot pepper sauce. Served some in the mine phyllo tarts and some of pumpernickle cocktail bread. Both were delicious!
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15 users found this review helpful

Salmon Chowder

Reviewed: Apr. 9, 2008
I made this chowder last night and loved it. The only changes I made was to add a small amount of flour to make a roux after I sauteed the onions, celery and fresh garlic. I added 3 cups of chicken broth and added the potatoes along with the seasoning and cooked it for 20 minutes. I omitted the carrots but added more corn. Then used non-fat evaporated milk. Perfect! Thanks for the recipe.
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1 user found this review helpful

Tangy (Not Sweet) Tartar Sauce

Reviewed: Mar. 30, 2013
This is good tartar sauce. I much prefer the dill pickles to the sweet relish. I made this last night and also added horseradish and spicy brown mustard. Delicious! Thank you for the recipe.
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6 users found this review helpful

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