NOELLER67 Recipe Reviews (Pg. 1) - (1974211)

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Homemade Peanut Butter Cups

Reviewed: Dec. 4, 2005
We LOVED these, but never having made candy before I thought the instructions seemed a little too simple! After making these and finding somethings out the hard way I have a couple of modifications: make the peanut butter filling first and let it cool while painting the cups. I also melted the chips in two batches, otherwise the chocolate hardens before you get to use it for the top layer. If using stovetop watch carefully – if the chocolate gets too hot it will seize and not melt!! I melted 1 c chips and 1 T shortening in microwave for 1 minute, stirred and microwaved for additional 30 seconds or until melted and smooth. After painting the cups I let them chill and then formed the cooled peanut butter filling into 30 little discs the size of quarters. The filing was kind of hard and crumbly, but just warm it up in your had for a second and it gets easy to work with. (I also had enough filling to make 60 cups, not just 30!) I put a disc in each cup then placed the cups in a jelly roll pan (or something w/ sides), melted the 2nd half of the chocolate chips, spooned about ½ t melted chocolate on top of the filling and then after finishing every 4 or 5 cups I tapped the pan on the table to even the chocolate out and remove air bubbles - this gave it a perfectly smooth finish and professional look!
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293 users found this review helpful

Toasted Pumpkin Seeds

Reviewed: Oct. 29, 2007
Our pumpkin seeds turned out perfect! However, we did boil them first in heavily salted water until they all turned grey (about 20 minutes) then spread them on a cookie sheet, drizzled some olive oil over them and sprinkled about 1 T of sea salt. We stirred the seeds every 10-15 minutes to prevent burning - they'll get too brown fast so watch them!
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193 users found this review helpful

Robbi's M&M Cookies

Reviewed: Mar. 30, 2007
Oh My Gosh!!! I have been looking for a recipe like this for YEARS - just like the cookies I used to get at a shop when I was a kid. These were delicious - a little crispy, a little chewy. I used unsalted butter and next time may reduce the sugar a bit. I thought 3/4 c M&M added to the batter was a little light, so I added a full cup. Well, the mixer smashed them up so next time I will mix them in by hand. Also, will only put 3/4 c in as written; I realized that since you push M&Ms onto the cookies once they are on the sheet, you can control how many candies are in each cookie anyways. Definitely, absolutely a KEEPER!
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143 users found this review helpful

Tart Lemon Triangles

Reviewed: Jun. 20, 2004
These were just OK. I used egg beaters to reduce the cholesterol, and the filling tasted just so-so. The crust was good though, although 3/8 c butter is an odd measurement, isn't it? (it's 6 Tbls for anyone that doesn't want to have to translate cups to tablespoons :-)
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121 users found this review helpful

Minestrone Soup I

Reviewed: Nov. 4, 2006
Delicious and so easy! I used Swanson's organic chicken broth and a tomato paste w/ italian seasoning. I also used a good 2 T of the tomato paste. My husband wanted twice the noodles so against my better judgement I added 1 c and as I suspected the soup ended up pretty thick by the time the noodles were done - it's kind of like a chowder now! Also, the noodles are a bit overcooked and gluey. Next time I'll cook the noodles separately and add them to the soup so the soup maintains more of its liquid. Will definitely make this again. UPDATE: I froze about a quart of this for about 6 mos and it held up great and still tasted good!
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104 users found this review helpful

MMMMM... Brownies

Reviewed: May 25, 2008
WOW. These are great - fudgey, chocolately - everything I want in a brownie. This will be my new brownie recipe and it's so easy too! By the way 1 1/2 c of chocolate chips is equal to a 9 oz bag.
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97 users found this review helpful

Baked Potato Soup II

Reviewed: Sep. 7, 2003
YUM! This was a GREAT soup, but I can't give it 5 stars because it did need some help (after which it was great!) but as others have said the basic soup is a good base to build on. I roasted 1 entire head of garlic (about 10 cloves or so) and added it to the milk/roux combo along with one of the baked potatoes. I blended it with my immersion blender until creamy then added the rest of the potatoes. A little shredded cheddar on top and it was sooo good. We didn't even miss the sour cream (skipped it since the soup was already very thick) and also reduced the butter to 1/4 c instead of 1/3 c. I also ended up having to add another cup of milk since it was way too thick with just the 4 cups. Without the sour cream and reduced amount of butter this is actually a relatively healthy recipe! Definitely a keeper.
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95 users found this review helpful

Convenient Vegetarian Lasagna

Reviewed: Nov. 19, 2006
The end product was DELICIOUS, but we had to make a lot of adjustments to the proportions so I can't give this 5 stars. Namely, we used 1/2 of a 16 oz box of noodles which is 9 noodles. Also 1 lb of ricotta cheese and 2 eggs was plenty of filling for a 9x13 pan. I agree with another view on sauteeing the veggies in much less oil, abt 1 T is plenty! Will definitely make this (adjusted!) recipe again :-)
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80 users found this review helpful

Moist Garlic Roasted Chicken

Reviewed: Oct. 7, 2006
This was a good, simple recipe. Instead of slicing the garlic I used a paring knife to poke holes in the breast and inserted the whole garlic cloves right in. There was a nice garlic flavor throughout the chicken. I took another reviewer's suggestion and opened up the parchment paper during the last 30 minutes so the chicken could brown.
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60 users found this review helpful

Chicken Soup III

Reviewed: Jan. 22, 2003
Wow - this really does taste just like what my mom used to make! I cooked the chicken for 2 hours at which point the meat was falling off the bones, so I stopped then. It took a lot longer than 30 minutes to get the fat to congeal (probably about 2 hrs) so the overall cooking time was about the same. I didn't add the second tsp of salt as the bouillon is already so salty. Definitely a keeper!
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57 users found this review helpful
Photo by NOELLER67

Graham Crackers

Reviewed: May 8, 2008
These are terrific! My toddler loves crackers and I wanted to find something that would be more healthy than whole wheat Ritz. These fit the bill - I substituted 1/2 c flax seed (next time I'll grind it) and 1/2 c of oat bran for 1 c of the whole wheat flour and upped the milk to 1/2 c based on others' suggestions. I used my silicone (Silpat) baking mats and rolled the dough right on it as thin as I could. I cut the dough into little rectangles w/ a pizza cutter and sprinkled cinnamon sugar (1 T sugar + 1/2 t cinnamon) over them. After they had cooled I broke the crackers apart along the lines I made w/ the pizza cutter, which worked great. The crackers that came out soft I put back in the oven (after I had turned it off) and left them overnight. This morning they were all wonderfully crispy! Next time I think I will cut back a little on the brown sugar, especially if I use the cinnamon/sugar topping again. I'm so glad I found these!!
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50 users found this review helpful

Steak Tips with Mushroom Sauce

Reviewed: Nov. 9, 2005
WOW! This was fabulous - my husband was blubbering with happiness over this dish. We added a bit of fresh rosemary to the sauce BEFORE reducing it - I think it added a terrific flavor. Also omitted any added salt since the broth is salty (used 99% fat free). Did not grill the sirloin tip but cooked it in the oven and it turned out great. Will absolutely make this again!
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40 users found this review helpful

Virgin Strawberry Daiquiri

Reviewed: Jan. 19, 2008
Delicious! We used frozen strawberries, left out the sugar altogether and used a limited edition specialty 7-UP that had Pomegranate in it. I'll make these again for sure.
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35 users found this review helpful

Best of the Best Blueberry Muffins

Reviewed: Jul. 14, 2003
I made these and "Stresel Topped Blueberry Muffins" (from this site) to see which I liked better. These were good, but just didn't look or taste quite as good as the steusel topped muffins.
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31 users found this review helpful
Photo by NOELLER67

Ambrosia Salad

Reviewed: Jun. 6, 2008
I love this stuff!!! I use 2 cups of mini marshmallows (the multi-colored version) and only 3/4 c of sour cream. I think using sour cream is so much better than the Cool Whip that other Ambrosia Salads call for. It's just too artificial for my liking. Make sure the salad is nice and cold before serving.
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30 users found this review helpful

Easy Mini Quiches

Reviewed: Nov. 19, 2006
This is a nice little recipe, but I think calling them "quiches" is a little deceptive - they are much more like little bacon/onion/cheese muffins. Quite good but I wouldn't serve them as an appetizer, they are more like a brunch item. I made them in mini muffin tins. - they are yummy little bit sized breakfast treats!
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28 users found this review helpful

Swedish Cured Pork Loin

Reviewed: Mar. 19, 2003
This is my husband's new favorite recipe - it was SO tender and delicious! Since the spice rub had cardamon, I served the pork with Sauteed Apples (also on to compliment the sweetness in the rub. I was more than happy with my choice - it was a GREAT combination! We didn't grill the pork, but baked it at 500 for 20 minutes to seal in the juices, then at 350 until it hit 160 degrees. Yum, yum, yum!
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26 users found this review helpful

Hot Caramel Apples

Reviewed: Nov. 7, 2006
This was very easy and tasty - my skeptical husband even liked them. I omitted the red hots and used a pastry blender to cut the cinnamon and sugar into the butter for easier handling when stuffing the mixture into the apples. Stuck one carmel in first, then stuffed the butter mixture, then another caramel on top. Next time I may cut down on the butter a bit as it seemed to be a lot for only 4 apples. Also, serving w/ ice cream would be nice so that you could use some of the yummy left over sauce!
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25 users found this review helpful

Cheese Enchiladas

Reviewed: Mar. 16, 2003
This is a nice, easy recipe and cheap to make! I omitted the olives and mushrooms in hopes of trying to make a more traditional enchilada. I used low-fat cheddar cheese which worked out great! I used taco seasoning as other reviewers did, and it worked fine. After baking it isn't very "saucy" and some enchiladas even stuck to the pan. For next time I will either spray the pan or put a layer of sauce down. These will become a regular at my house - my husband loved them!
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24 users found this review helpful

Cherry Cobbler I

Reviewed: Jul. 21, 2003
Oh boy, we didn't like this recipe at all. The biscuit topping was good, but 1 c of sugar was WAY too much and the syrup didn't thicken up at all - it was like cherry flavored sugar water. I think 1 T of cornstarch to 1 c of water is much too low. Next time (?)I would halve the sugar (at least) and add more cornstarch for thickening. Definitely will use the biscuit topping again.
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21 users found this review helpful

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