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

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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

Traditional Mashed Potatoes

Reviewed: Aug. 18, 2007
It doesn't get much better than this. I'll never understand why people used instant potatoes when these are so easy and taste infinitely better. I used red potatoes, leaving the skin on and used my Kitchen Aid to whip them up. No need to double the milk and butter IMO. They're perfect.
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2 users found this review helpful

German Potato Pancakes

Reviewed: Dec. 25, 2006
Very good. I took others' advice and squeezed out the excess water from the potatoes, but other than that, I followed the recipe exactly. I served this with sour cream and a corn salsa (red onions, roasted red peppers, fresh white corn) and it was amazing.
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Chocolate Covered Cherries

Reviewed: Dec. 24, 2006
These only made it a week in our house. They were ok when they were fresh, but tasted much better after a week. Next time I’ll try to hold off for two weeks so the sugar dough has more time to liquefy. I added 1/2 tsp of almond extract to the dough and I thought it was a nice touch. The dough was extremely easy to work with. I froze the dough covered strawberries for about an hour before coating. I also used Ghirardelli semi-sweet chocolate chips mixed with a Tablespoon of shortening for the coating and it worked great. Next time, I think I’ll soak the cherries in Kirsch and use Ghiradelli bittersweet chips for a more sophisticated variation.
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3 users found this review helpful

Naan

Reviewed: Dec. 24, 2006
I have to echo the same opinions expressed by previous reviewers; these are delicious. I halved the recipe using one small egg and it made fourteen pieces about 5 inches in diameter. I made these in a grill pan on the stove over medium-high heat. The only problem was that the butter created a good bit of smoke, so I’ll use ghee next time I cook it indoors as it has a much higher burning point than plain butter. I can’t speak for authenticity since I haven’t had naan in several years, but this recipe was perfect with the curry I made.
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1 user found this review helpful

Fluffy Whole Wheat Biscuits

Reviewed: Nov. 25, 2007
These are great biscuits. I was a little concerned with the stickiness of the dough other reviewers mentioned, so I added the milk a little at a time. I ended up using the entire cup and the dough had the perfect consistency. I can't see how the dough could be too sticky to work with unless the butter was too soft to begin with. I was very pleased with the fluffiness of these biscuits, especially since they have whole wheat flour in them. I think the key to the maintaining the light texture is to mix the dough just enough to combine. Mixing any more will toughen the biscuits up. These will be my go to biscuits from now on. They are divine when brushed with melted butter and honey.
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237 users found this review helpful

Italian Sausage Soup

Reviewed: Nov. 25, 2007
Great healthy and hearty soup. I used low sodium vegetable broth and Tofurky Italian sausage to make the soup vegetarian. I also used a can of fire-roasted tomatoes since it was what I had on hand. It gave the soup a nice smoky flavor, so I think I'll keep that change in the future.
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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

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

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

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

Brownie Torte

Reviewed: Dec. 10, 2006
Extremely good. Be sure to use good quality chocolate chips. I think it makes all the difference. My culinary challenged boyfriend made this for me on my birthday. It was his first attempt at baking and it came out wonderfully. We're not big on sweets so I thought for certain that we would end up freezing the leftovers. Wrong. The two of us ate the entire thing in 3 days. Bad for the waistline, but good for the taste buds. Maybe I'll make it for his birthday.
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11 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

Best Chocolate Chip Cookies

Reviewed: Mar. 12, 2008
It always baffles me how most chocolate chip cookies have pretty much the same ingredients, but the results can vary greatly. My old go to recipe called for a box of pudding mix, but the long list of unpronounceable ingredients on the pudding box was unnerving enough that decided to look for another recipe. This was the third recipe I tried and I think my search is over. The results were perfect. Buttery, but tall. I think the dissolving of baking soda in water makes them stand taller than your typical cookie using all butter. Chewy in the middle, with crisp edges and the perfect amount of vanilla (if you use good quality extract). Mine had to bake for 13 minutes, but other than that, I followed the recipe exactly. Everyone has a different idea of what a 'perfect' cookie is, but I absolutely can not see how someone could give this a bad review (one or two stars) if they followed the recipe. It may not be exactly to your taste, but it is in no way a bad recipe. I think it's common for people to let the butter soften too much. From my experience, cookies turn out better if the butter is just soft enough that it creams relatively easily. Butter that is too soft will result in a thin, flat cookie. Also, once you add flour, you really need to mix the dough until everything is barely incorporated and not one stroke more. Thanks for the recipe.
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112 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

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

Almond Maple Granola

Reviewed: Jan. 2, 2007
This is fantastic and so versatile. I used whole raw almonds because I think slivered would just disappear and I love the bigger crunch of whole almonds. I also used craisins instead of raisins as a personal preference though I will most likely omit them altogether in the future since the granola is delicious without them. I and added more wheat germ, and 1/2c. wheat bran for extra fiber and added cinnamon. I also cut back on coconut and agree with other reviews that it was a good change. I made this twice in one week and the second time, I used honey in place of the maple syrup. The taste was very similar and since honey is much less expensive than syrup, I think I will stick to that change in the future. It is good as a cereal and as a plain snack, but it really shines when eaten with yogurt in my opinion.
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15 users found this review helpful

Restaurant Style Egg Drop Soup

Reviewed: Dec. 2, 2007
This hit the spot. I used homemade vegetable broth since we're vegetarian and it tasted very similar to what I remember egg drop soup tasting like. I really think the quality of the soup hinges on the quality of the broth you use. Obviously, canned broth will not taste as rich as homemade or even higher end broths. I doubled the ginger (personal preference), omitted the salt and added 2T of tamari (my broth had no salt in it). I hate wasting, so next time I will use three whole eggs. I don't think one extra white would make a huge difference. I paired this with a mixed salad and ginger dressing. It was a great light dinner.
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