norah Recipe Reviews (Pg. 1) - Allrecipes.com (1939108)

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Easy Alfredo Sauce I

Reviewed: Jul. 3, 2014
This is an awesome recipe, and the taste and texture is spot on. The only issue is that the directions are not the best, and this is why I only gave the recipe 4 stars. I think that many people had an issue with this recipe (though it still has a great rating overall), because the directions pretty much say 'put everything in the pot and cook.' I've made many a cheese sauces and if you follow those directions, you'll end up with grainy or weird textured sauce. The way I make it is I melt the butter, then add the heavy whipping cream. Bring it to a very small simmer, and slowly add the cheese. I literally add a pinch of cheese, stirring constantly and not adding more cheese until the cheese I added melts completely. Once all the cheese is incorporated and the sauce is smooth, I cover the pot, turn it to low and let it sit for about 10 minutes. As far as a few people not liking the taste...I don't know what to say. This is the true taste of a perfect alfredo sauce!
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1 user found this review helpful

Shortbread Cookies II

Reviewed: Apr. 22, 2014
This recipe made the perfect shortbread cookie. I'm not much for sweets and desserts, but every once in a while I get a craving. Well, I had a 'need' yesterday, but didn't feel like spending an hour in the kitchen just to take care of a craving that will be taken care of with a bite or two of something sweet. I scaled down the recipe by 3/4, and was still able to get a nice sized log. I whipped these up in less than 5 minutes, then I placed the mixture in the fridge for about 10 minutes to let it firm up a bit. I then put the mixture in saran wrap and formed it into a log (just kind of form it into a log by hand, wrap it in saran wrap and roll it along your counter...it'll be the perfect log shape in no time), then I cut 8, 1/4 inch thick cookies and baked them for about 9 minutes. This was the perfect amount for my boyfriend and I to have a sweet snack. I wrapped the rest of the dough and placed it in the fridge, and I'll be able to slice and bake a few whenever I have my next 'need'. I think the next time I make a batch, I'll add a bit of lemon juice to make Lemon Shortbread Cookies! Either way, great recipe!!
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0 users found this review helpful

Chicken Cordon Bleu II

Reviewed: Feb. 24, 2014
I followed the recipe pretty closely, but took others advice and rolled the cheese up inside the ham, then rolled that up inside the chicken breast. That way I had pretty much no leakage at all. I also pounded the heck out of the breasts to make them nice and thin. I browned the chicken in 1/2 butter and 1/2 olive oil, as the butter might have burned otherwise. I then transferred the rolls to the oven to finish cooking while I made the sauce. The other thing I did different was I used 1/2 panko bread crumbs and 1/2 flour for the breading, as I like a bit of crispiness. The final thing I did differently is I put sauce on the individual servings as I plated them. This way,the breading was not soggy (or as soggy as it would be if the directions were followed), and it still had a nice little crunch. When I stored the leftovers, the sauce and chicken were stored separately and plated the same way when served. Thank you for this recipe, as everyone loved it!
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5 users found this review helpful

Black Bean and Corn Salad II

Reviewed: Feb. 24, 2014
I followed this recipe as far as the ingredients go, but kind of winged it with the measurements, as I was making it for a baby shower for 30 people. I made it about 6 hours ahead of time, and let it sit in the fridge. I got a little bowl shortly before I left (just to make sure it was ok), and I thought "meh...it's ok". I brought the salad along with about 100 pastelitos I'd made over the last couple of days. When I got to the party, I gave the salad a good mix, set everything out and went to mingle with the guests. About an hour or so into the party, I noticed that people were starting to eat. Shortly after that, I had my first compliment about the salad. After that, the flood gates opened and it literally became the talk of the party. I emailed the recipe to 3 people right there in the middle of the party. I thought that maybe I was missing something, because I didn't think it was THAT good (but I'm not the biggest fan of lemon/lime based dressings either). I made myself a little plate, and gave it another try. This time I thought it was SO good. I think mixing it once I got there along with a bit more time of letting the flavors merry did the trick. Either way, I'm a huge fan and plan on making some tomorrow to bring for lunch and as a side to dinner. Maybe next time I'll experiment with a bit of orange juice along with the lemon. Either way, it's healthy and tasty! Oh, one thing I didn't add is the cilantro. Not a fan...
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6 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Oct. 27, 2013
This recipe is awesome as written, but I added about a 1/4 cup of red wine to the soup mixture as well as seasoned the meat, coated it with a dusting of flour and seared it on all sides. Threw about 10 cloves of garlic (kept whole) and the meat into the slow cooker for 4 hrs on high. It was so good!
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1 user found this review helpful

Perfect Ten Baked Cod

Reviewed: Oct. 8, 2013
This was so easy and super tasty! I followed the recipe almost exactly...but I didn't use the green onion and I used wheat ritz crackers instead of the regular. This will be made often, as it was super quick, and the outcome is absolutely amazing! Thanks for sharing the recipe!
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1 user found this review helpful

Tender Pan-Fried Chicken Breasts

Reviewed: Oct. 1, 2013
I should have known that I wouldn't be a huge fan of the flavors but I thought I'd give it a go anyway. The chicken was moist and the coating stayed on so that's always a plus. The tarragon and ginger (I love ginger by the way), were just too overwhelming. Just a tip...if you spray a wire rack with cooking spray and place the chicken on that prior to baking, there won't be any issue of a soggy bottom as some have noticed. I gave it 4 stars because I'm sure it tasted exactly like it was supposed to and as stated, I should have known that it would not be the best flavors for my palette.
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3 users found this review helpful

Absolutely the BEST Rich and Creamy Blue Cheese Dressing Ever!

Reviewed: Sep. 26, 2013
I made this last night and it was ok. I'll probably make it again and just tweak it to my liking. Just a side note...Dale said that this recipe has been plagiarized because the exact same recipe is on another site and was posted 5 years ago. The first review for the recipe on THIS site was in 2004 which is 9 years ago. So this one was posted first. It very well could be the same person posting it on both sites. It is allowed.
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0 users found this review helpful

Perfect Turkey

Reviewed: Nov. 23, 2011
Great recipe! But DON'T brine your turkey if it's already injected with a salt solution (like most commercial brand are..Butterball, etc)! This recipe is best for fresh, un-messed with turkeys. I'm sure this is the reason that there are quite a few people that said their turkey was super salty (either that or they didn't rinse it well enough). Either way, this is an excellent recipe! Along with the white wine, I also added a cup of chicken broth. Also, once you rinse the turkey (well), dry it and set it uncovered in your fridge for another 12 hours if you can. It makes the skin super crisp and tasty! Excellent!
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3 users found this review helpful

Chicken Pot Pie IX

Reviewed: May 12, 2011
This is a super recipe! I made a few adjustments to suit my personal taste though. I made 50% more sauce/gravy, tweeked the seasonings, and left out the celery seed (the actual celery was enough). I made the vegetable mixture and added left over roasted chicken I pulled off the bone to the pot and let it warm through. Instead of the pie crusts, I placed puff pastry squares on top (a la Jason's Deli). Just roll out puff pastry sheets, cut into 3x3 squares and bake for 7-10 minutes on a cookie sheet. When the puff pastry is done cooking, ladle your chicken pot pie mixture into a bowl and top with one of the squares. It's simple and in my opinion tastes so much better than the standard pot pie in regular pie shells.
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3 users found this review helpful

Fajita Marinade I

Reviewed: May 8, 2011
This is a good marinade as written, but I took a few of the suggestions from prior reviewers and added a few of my own tweeks. First, I noticed that a few reviewers thought that the water took away from the flavor of the marinade. Basically 'watering' it down. So I added 1/3 cup of orange pop! I know...what the...? Well, I didn't feel like going to the store to find something else more appropriate, like orange juice or the like. I happened to have a bottle of orange pop, so I just added some of that in place of the water. The only other adjustments I made was to add a bit of cumin, I used vegetable oil instead of olive oil and just a couple dashes of liquid smoke instead of 1/2 teaspoon. Liquid smoke is very strong, and I noticed that a lot of people found that even 1/2 tsp was overpowering. Everything else in the recipe I followed exactly. I marinated 2 flank steaks for about 4 hours, and my fajita's came out PERFECT. Thank you for the recipe, as I needed a good starting point, and I think this recipe is it!
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3 users found this review helpful

Spanish Rice II

Reviewed: May 8, 2011
I made this rice twice. The first time I followed the recipe as written and it was good. The next time I made it (last night), I took from other reviewers suggestions, and it was fantastic! Only minor changes, but that's really all that is needed for me. First I used chicken stock in place of the water and I added 4 Trappey's yellow tabasco peppers, chopped. I always use short grain rice, so I had to adjust the amount of chicken stock. All in all, this is a great recipe, whether as written or with a few tweeks!
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2 users found this review helpful

Easy Sugar Cookies

Reviewed: Feb. 13, 2011
Whenever I use a allrecipes recipes, I always read the low ratings to see what their issues are then look at the most helpful reviews to figure out how to rectify whatever other peoples issue are. Many of the low ratings stated that they're dough turned out hard, like sand...crumbly, etc. One thing the poster did not do is say that the butter needed to be at room temperature. It's really important that the butter is soft. That changes the whole texture of the dough and creates wonderful, soft, buttery, and sweet sugar cookies. Also, as another poster stated, I'd suggest cooking for 8 to 8.5 minutes, then letting them sit on the on the cookie sheet for another minute or 2. This is a great recipe!!
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87 users found this review helpful

Fluffy Pancakes

Reviewed: Nov. 29, 2010
These pancakes are perfect!! Usually when I look for recipes on this site, I read a few of the 'lowest' ratings, then I go to the 'most helpful'. At the time I write this, the reviews that rate this poorly all say that they weren't fluffy, were sour, and were mushy. When I go to the most helpful section, I see the 'most helpful' say don't change a thing and follow the recipe as written. A few tips I'd like to give...DON'T OVER-MIX!! That's why your pancakes aren't fluffy. Mix it just enough to incorporate, then leave it alone. It should fluff up in your bowl a bit. If it doesn't fluff up, then you overmixed it. Cook at a med low to medium temperature, the sugar in the batter makes them brown quicker and the insides don't set up properly, hence the mushy or undercooked 'flour' taste. As far as the 'sour' taste complaint; I truly feel that this is because newer cooks see the word sour and expect that it will be sour...so they taste sour. If the recipe called for buttermilk, I believe these comments would not even come in to play. Some people just don't know that the vinegar/milk combo is just a homemade version of buttermilk. Bottom line; you really can't go wrong with this recipe, if you follow the directions.
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47 users found this review helpful

Old Fashioned Onion Rings

Reviewed: Jul. 18, 2010
Fantastic!! I used buttermilk (because that's all I had on hand)and panko. Everything else was the same! The best onion rings ever...and yes, they are restaurant quality. Thanks Jean Marie!!!
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1 user found this review helpful

Spinach-Stuffed Salmon Fillets

Reviewed: Jan. 5, 2009
I made this the other day and it turned out great. I added a little feta cheese, and extra sundried tomatoes packed in oil. I used about a 2 1/2 lb filet, cooked the spinach, then mixed everything together. I lined my baking dish with parchment paper, layed the mixture out on the parchment in a nice neat pile about the length of the filet, and layed the filet on top. After it was done, I sliced the salmon in equal sized filets and carfully scooped each onto the serving platter (flipped over), so the spinach mixture ends up on top. It turned out beautiful, and tasty!! Thank you for the great recipe.
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9 users found this review helpful

Fried Chicken Gizzards

Reviewed: Nov. 3, 2008
I've been making chicken gizzards like this for years. One thing I do differently is to boil them for about an hour, and season the water with salt/pepper/garlic powder. It makes them tasty, and tender. Great recipe though!!!
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150 users found this review helpful

Sweet Corn Cakes

Reviewed: Nov. 3, 2008
OMG!! I made this recipe a couple nights ago, and let me tell you...these are EXACTLY like Chevy's!! The only changes I made were to substitute cream corn for the 1/4 cup of water, added about 2 tbs of water, and used regular flour instead of masa harina. The texture was perfect, the taste was perfect and authentic. My boyfriend, who's Honduran, said that this tastes exactly like a type of tamale his mother and aunt used to make. All he kept saying was 'wow...wow'. Try this recipe, it's wonderful!! Thanks for the submission.
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8 users found this review helpful

Breaded Chicken Wings

Reviewed: Oct. 29, 2008
I love fried chicken wings & this is a pretty darn good recipe!! I have a recipe somewhat similar to this one. I use a mixture of 1/2 flour-1/2 panko bread crumbs, a few scrambled eggs seasoned with hot sauce, salt, pepper, garic powder. Dip them in the egg mixture, then dredge them in the flour/crumbs. Fry them up, and they come out super tasty, and super crispy!! I serve half of them bare, and the other half I drizzle with warmed honey spiked with some red pepper flakes. Either way...you can't go wrong with wings!!!
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41 users found this review helpful

Shrimp and Crab Enchiladas

Reviewed: Oct. 21, 2008
This was a good recipe. I chopped the shrimp into small pieces (i didn't use as much as was called for), and I used extra crab. I sauteed them in olive oil with a little seasoning, then mixed the crab and shrimp with a little cream cheese. I also used white corn tortillas to eliminate the soggy issue others had by using the flour ones. I layered the mixture on top of each tortilla and added the cheese, and rolled as per the directions. I also poured a little sauce on the bottom of the dish, so they wouldn't stick. I didn't want my enchiladas to be 'swimming' in the sauce, so I poured just enough to cover them. Covered and baked them as per instructed. With these changes, they came out superb!! I will definetly make these again. Thank you for the recipe.
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9 users found this review helpful

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