Noochie Mama Recipe Reviews (Pg. 1) - Allrecipes.com (18918340)

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Fluffy Instant Donuts

Reviewed: Jun. 10, 2012
I couldn't find the right size cake mix (they must have shrunk 'em!), so I used a 15.25oz one and reduced the recipe to 3 eggs and used 1 cup of buttermilk in place of the water. I kept the flour amount the same and the consistency was perfect. I found them to be wonderfully, sweet, buttery and not too dense. They reminded me of buttermilk drop doughnuts from McKenzie's bakery in New Orleans. Making sure the oil is the right temperature is crucial to get the wonderfully golden, crispy exterior and a moist, tender middle.
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0 users found this review helpful

J.P.'s Big Daddy Biscuits

Reviewed: Jan. 15, 2012
Excellent. I prefer to use butter and they were crisp and buttery on the outside and tender on the inside. Shortening is less flavorful, but yields a slightly better texture in my opinion.
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1 user found this review helpful

Honey Vanilla Ice Cream

Reviewed: Jul. 26, 2011
This has to be one of the best ice cream recipes I've tried. I tried a taste before refrigerating it and I thought it was a tad too sweet. I whisked in some more salt (probably one heaping teaspoon of course Kosher salt total) and it went from delicious to divine. If you're like me and enjoy a little saltiness to your dessert, try to add a little extra salt to taste. Reminds me of salted caramel. Yum!
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4 users found this review helpful

Easter Eggs

Reviewed: Jul. 5, 2009
These are really excellent. I highly recommend toasting some whole almonds and wrapping the coconut around them before dipping into chocolate. Tastes like the candy bar, but WAY better. I used natural peanut butter and thought those had the perfect amount of peanut butter flavor. Regular PB probably would not have as strong of a flavor and it would be sweeter.
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4 users found this review helpful

Chocolate Pavlova

Reviewed: Apr. 29, 2009
The flavor was great, but like others, mine spread out a lot. This was my first attempt at a pavlova. I thought it might help with the spreading issue so I let the chocolate cool a little before incorporating into the egg whites. I spread the mixture into an 8" circle and piled the sides high, but it still ended up about 16" across and maybe 1" tall. Despite my best efforts to make the move smooth and keep the weight evenly distributed, the transfer from the baking sheet to the cooling rack was a disaster. It fell apart into huge chunks. I ended up making pavlova parfaits since I was serving to guests. I would avoid trying this recipe for the first time if you're counting on beautiful presentation. Maybe this recipe would work better if you made individual sized pavlovas. They would bake faster and probably not spread out as much. I did notice that this recipe is pretty much the same as the one from the joyofbaking website, though they call for superfine sugar instead of table sugar and used chopped chocolate instead of melting it. I bet that would fix the spreading problem. As another reviewer said, the egg whites lose their stiffness once the chocolate is added.
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15 users found this review helpful

Buttermilk Pancakes II

Reviewed: Apr. 26, 2009
I had some extra buttermilk I needed to use up, so I thought I'd try this recipe. The flavor is good, but they are too thin, dense and eggy for our taste. Judging from the number of rave reviews, I guess a lot of people like their pancakes this way. We prefer them thick, light and fluffy and usually use the Good Old Fashioned Pancakes recipe from this site.
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2 users found this review helpful

Key Lime Pie VII

Reviewed: Mar. 22, 2009
Pretty good. Not too sweet, not too tart and I liked that it required no eggs. I do wonder about the amount of condensed milk it calls for though. I suppose you could make your own condensed milk, but I think most people use the canned variety. Two 14 oz. cans are not quite three cups, but result in the perfect amount of filling. Take the extra time to make a homemade graham crust by mixing 1/3c sugar, 6T. melted butter and about ten sheets of crushed graham crackers (or 1.5 c. of crumbs) and press into pie plate. Bake for 5 minutes at 325, let cool a little, add filling and bake as the recipe states. It ended up taking 11 minutes for the pie to be fully cooked. Perfect with a bit of homemade whipped cream on top.
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36 users found this review helpful

Traditional Gyro Meat

Reviewed: Mar. 22, 2009
We thought this recipe was a little bland. I used a whole onion (since I hate having half an onion lying around) and doubled the garlic and thought it could use even more. I think the biggest problem of this recipe was the salt. 1/4t. for 2lbs of meat is not nearly enough. Healthier, yes, but not as tasty. I wanted to be a little conservative with the salt since I was serving it with Tzatziki (a little salty) and feta (quite salty), so I only doubled the amount. It could have used even more. Sure, you can add salt to the pieces later, but I think the flavor would be better if the meat was salted throughout. Next time, I think I’ll try 1.5t. or 2t. I cooked it in an 8.5” loaf pan and it took about an hour. I also had to leave the mixture in the food processor for much longer to get a tacky texture, so if your processor is older or cheap like mine, you may have to do the same. All in all, I thought it did resemble gyro meat and would resemble it even more if you tossed the pieces on a grill before serving. It was moist, yet not greasy. I will make it again, but will try to spice it up a bit more.
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71 users found this review helpful

Chocolate Velvet Ice Cream

Reviewed: Mar. 19, 2009
Excellent, excellent, excellent. So silky and smooth and even with all that cream, no greasy mouthfeel. It hardens nicely and doesn't get icy. My biggest complaint about store bought ice cream is that it is often too sweet. That is not the case with this recipe. The chocolate level is perfect is you use good quality cocoa. The only change I made was to add a pinch of salt, which is the secret to perfect chocolate ice cream.
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8 users found this review helpful

Quick and Easy Pancit

Reviewed: Mar. 15, 2009
We really enjoyed this. I used an 8 ounce package of noodles because it's what I had on hand and I thought the amount of noodles was perfect. And I did end up boiling the noodles until they were soft so my toddler wouldn't have a hard time eating it. We used sauted tofu instead of chicken and I did end up adding 1c. of broth and another few splashes of soy sauce as we like our pancit on the soupy side. A sprinkle of green onions is a nice addition as well.
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1 user found this review helpful

Sweet Potato Pound Cake

Reviewed: Mar. 10, 2009
This is pretty tasty. I didn't use the glaze because I didn't feel the need to add more sugar to a perfectly sweet cake. Next time I'll add a little orange zest to the cake if I omit the glaze. It was moist and had a delicate crumb. The light spice flavor is perfect with a dollop of homemade whipped cream on top. You can also bake it in two 8.5" x 4.5" loaf pans for about an hour.
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5 users found this review helpful

No-Cream Pasta Primavera

Reviewed: Feb. 2, 2009
I made this exactly as stated, though I did need to cook the vegetables for 30 minutes for them to be tender. We thought it was good if not a little bland. I appreciate how healthy it is and really liked the lemon and balsamic vinegar flavors combined with the veggies, but it just needed a little something extra to really make it sing. As I was heating up the leftovers the following day, I saw that I had some low fat feta cheese sitting in the fridge looking lonely. Viola! Instant improvement.
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2 users found this review helpful

Manicotti Alla Romana

Reviewed: Oct. 17, 2008
Very, very tasty. I made a vegetarian version using a 12 oz. bag of vegan meatballs and vegetable broth. I used my homemade red pepper marinara and added some fennel to the filling. Otherwise I followed the recipe. Next time I'll make it using some homemade tempeh sausage crumbles. It is sure to impress.
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2 users found this review helpful

Johnnycakes

Reviewed: Sep. 18, 2008
No offense to our forefathers or the submitter of this recipe, but these weren't very good. Maybe earlier generations had more productive salivary glands than I do because these were so dry that I had to drown them in syrup just to make them palatable. I felt like I had gotten a mouthful of fish fry more than once. The flavor was okay plain, like bland cornbread, but was much better with syrup. I'll keep looking for a moister recipe.
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15 users found this review helpful

Vegetarian Link Gravy

Reviewed: Aug. 26, 2008
I used two patty style vegetarian sausage in place of the links and sauteed them without olive oil. Be sure to cook the roux until it is golden and fragrant. That prevents a 'raw flour' taste. I served this gravy over Fluffy Whole Wheat Biscuits. Delish!
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16 users found this review helpful

Vegan Apple Carrot Muffins

Reviewed: Aug. 26, 2008
I wish this recipe had a face so I could punch it. I was in a rush, so I only read the first two reviews, neither of which mentioned the salty issue. And while my baker's instinct said that there was too much salt and baking soda in the recipe, I followed it anyways. These were so salty. If I wasn't fortunate enough to have some leftover vegan orange/cream cheese frosting in the refrigerator, they would have been inedible. A shame too, because the muffins would have been delicious if I had followed my instinct and not the recipe. How anyone who follows this recipe exactly can give it a positive review is beyond me. I give it a two because there's a lot of potential here.
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79 users found this review helpful

Crisp Oatmeal Cookies

Reviewed: Jun. 29, 2008
Excellent cookie, though I would be hesitant to call them 'oatmeal' cookie since the oatmeal is pretty sparse. I don't know what I would call them other than delicious. I used all butter since I never seem to have shortening and they were not bland at all. I made once without chocolate and coconut and once with both. I can't believe I'm saying this as a serious chocolate lover, but they were better plain. I also baked them an extra three minutes to give them that great 'browned butter' flavor and make them extra crispy. They're also good with a 1/2 t. of cinnamon.
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7 users found this review helpful

Chocolate Chocolate Chip Cookies I

Reviewed: Jun. 10, 2008
Man, I thought I loved chocolate, but these were almost too much. Next time, I'll cut back on the chocolate chips and add more nuts, but that's a personal preference. These would be good with white chocolate, peanut butter or chocolate mint chips. I'm sure I'll make these again.
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2 users found this review helpful

Double-Cheese Eggs Benedict

Reviewed: Jun. 8, 2008
I love traditional Hollandaise sauce, but don't want to take a risk eating raw eggs since I'm pregnant. The sauce really isn't like the standard Hollandaise sauce as it isn't as flavorful or rich. With that being said, this sauce was pretty good and satisfied the craving. I used homemade tofu bacon and whole wheat biscuits instead of the meat and English Muffin. I'll keep this in my recipe box for whenever raw eggs are off the menu.
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1 user found this review helpful

Breakfast Pizza

Reviewed: May 31, 2008
This was only OK. I would much prefer to have a sausage omelet, hash browns and croissants separately. All together, it's a little bland and mushy.
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1 user found this review helpful

Displaying results 1-20 (of 51) reviews
 
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