Noochie Mama Recipe Reviews (Pg. 3) - Allrecipes.com (18918340)

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Grandmother's Buttermilk Cornbread

Reviewed: Dec. 10, 2006
Very good recipe though I tweaked it a bit. I reduced the sugar a little, but think it would be fine for the full amount if you like your cornbread a little sweet. I used powdered buttermilk and water and added 2/3 c. fresh yellow corn. In my opinion, the ONLY way to cook cornbread is in a preheated cast iron skillet. It gives it such a wonderful buttery, crisp crust. I greased my 9 in. skillet with vegetable oil and put it in the oven while I assembled the recipe. When the batter was finished, I poured it into the hot skillet. I then baked it for 25 minutes. The result was top notch. Very moist with perfect texture.
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1341 users found this review helpful

Vegetarian Gravy

Reviewed: Nov. 25, 2006
This was a big hit on Thanksgiving. It went perfectly with a Tofurky. I was in a rush and did not read the reviews, so mine came out way too thick. I just added more spices and water until the consistency seemed right to me. Next time I’ll cut back on the oil and flour. The trick to a perfect gravy is to always have equal amounts of fat (oil or butter) and flour so be sure to cut both equally. I also allowed the flour to brown a little before adding the vegetable stock. I think that really adds to the flavor. I would say that the nutritional yeast is not necessary, but it helps a lot. For those who don't know, for some reason nutritional yeast + soy sauce = total goodness. You see that combination in a lot of vegetarian recipes. This will definitely be in my recipe box permanently with some doctoring. I think this recipe would adapt well, like using mushroom broth instead of vegetable. I’ll definitely try it again. Thanks.
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158 users found this review helpful

Coconut Oatmeal Cookies I

Reviewed: Nov. 11, 2006
WAY too sweet. I can't believe other reviewers are adding sugar by rolling the dough in it. Makes my teeth hurt just thinking about it. I followed the recipe except that I added cinnamon per others' suggestions and added semi-sweet chocolate chips to half the dough. I was a little disappointed, but this recipe still has merit in that the buttery coconut flavor went very nicely with the oatmeal. Next time I will reduce the sugar, add nuts (personal preference), and use all butter. I may even add some more oatmeal and coconut so that the cookie has more substance. In my opinion, this is a great base for you to make alterations until it suits your taste.
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19 users found this review helpful

Country Seed Bread

Reviewed: Mar. 4, 2006
Oh yum. The other reviewers are right, this bread is very pretty. As always, I made a few changes. First, I used 3 T ground flaxseed and toasted it with the other seeds. There's really no point in using whole flax seeds as most of the nutrients can't be extracted through chewing and digesting alone. Using ground seeds will still give you that robust flax flavor and all of the wonderful omega-3s. You can buy ground flax seed or you can grind your own in a food processor/blender. I added 2 t of raw sunflower seeds to make up for the missing crunch from the flax seeds. Instead of honey, I used blackstrap molasses (this has an unbelievable amount of vitamins and nutrients and is rather tasty), which may have given the bread a stronger flavor than with honey, but it was still delicious. I put all ingredients in my bread machine and set it on the dough cycle. At the end of the cycle, I put the dough in a very lightly greased clear glass loaf pan and baked it at 375 for 30 minutes. The crust was crunchy and flavorful, while the interior was moist and lighter than you might think. I will definitely make this again.
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51 users found this review helpful

Apple Bundt Cake

Reviewed: Feb. 12, 2006
This cake isn't bad at all, but it's nothing special either. I found it to be very moist, but rather bland and I’m looking for something with a bit more complex flavor. I subbed applesauce for the oil and added more apples as others had suggested. It came out of the pan and looked beautiful; just like the picture. The texture was also a little bit denser than I was looking for, but may be just what others want. If I were going to attempt this recipe again, I’d cut the apples smaller, reduce the eggs by at least one (I thought it was a little too eggy), and add some more spices.
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1 user found this review helpful

Addictive Sweet Potato Burritos

Reviewed: Feb. 8, 2006
I wasn't totally smitten with this recipe, but my boyfriend loved it, so it gets a four star average. I normally love cumin, but it just didn't work for me in this. I will attempt to make this again, but will cut back the cumin and omit mustard (I hate mustard) and add a little cinnamon and nutmeg to complement the sweetness of the potatoes a little more because that was the prominent flavor. I also thought that one small onion was too much for me, so I’ll cut way back on that as well. I mashed the beans and potatoes together and I loved that flavor before I added most of the spices. I also added some sautéed spinach to the mixture. I think that this recipe will stay in my menu rotation, but I will make some changes until it suits my tastes. It’s a great idea though. Sweet potatoes are one of the ‘wonder foods’, so I’m always looking for new and interesting ways to incorporate them in my diet.
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2 users found this review helpful

Spinach and Strawberry Salad

Reviewed: Feb. 8, 2006
This is unbelievably good. What a weird combo, but it really works. I use rice vinegar instead of white wine, olive oil in place of the vegetable oil and omit the paprika. I've had friends who usually avoid vegetables in any form devour plate after plate of this salad.
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2 users found this review helpful

Suki's Spinach and Feta Pasta

Reviewed: Feb. 7, 2006
Wow, this is so simple and tastes like a million bucks! I used one 15 oz. can of diced Italian style tomatoes (drained) because tomatoes are out of season. It was the perfect amount of tomatoes for me. Since I'm a vegetarian and need a little extra protein, I added some toasted walnuts just before serving. I’ve also made this using chevre in place of feta, adding a splash or two of milk with great results.
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1 user found this review helpful

Classic Bran Muffins

Reviewed: Feb. 6, 2006
I can't really rate this recipe as is because I changed it a good bit, but it is an excellent base and has proven itself to be extremely versatile. I used half whole wheat flour and half all purpose, although next time I will use all wheat for even more fiber. I used sweetened cranberries in place of raisins and I would suggest cutting the brown sugar back by 2 or 3 tsp. if the dried fruit you use is sweetened. I added 3 T. of wheat germ. I used vanilla soymilk (not soured) in place of the buttermilk and unsweetened applesauce in place of the oil. I also added ½ c of chopped walnuts. These muffins were very moist and flavorful. I can hardly believe that they have virtually no fat. I think that 2 egg whites would work for the whole egg if you’re watching cholesterol. I can’t wait to try this recipe with a mashed banana or dried blueberries. I’m sure that this recipe is excellent as written, but even with a few healthier changes, it’s still very tasty!
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8 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Jan. 26, 2006
These are pretty good and I like that they stay moist and chewy for a long time, but I think the pudding just gives them a strange mouthfeel and aftertaste.
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3 users found this review helpful

Grandmother's Oatmeal Cookies

Reviewed: Jan. 26, 2006
These aren't the best oatmeal cookies I've ever had, but they are very good. I used cranberries instead of raisins and butter rather than shortening and I think that those were good changes. My biggest problem with this recipe is that I found the cookies to be a little salty and a little too sweet (I tend to reduce sugar in most recipes, though). Next time I will cut back on both salt and sugar, add more nuts, and use some whole wheat flour to make it a heartier cookie. Overall, I think this is a good base with excellent texture somewhere between cake and chewy. Soaking the dried cranberries in the egg/vanilla really did give them a plump look and better texture..
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2 users found this review helpful

Displaying results 41-51 (of 51) reviews
 
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