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

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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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145 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
Photo by NOELLER67

Almond Buttercrunch Candy I

Reviewed: Dec. 1, 2007
My first attempt at this recipe flopped -I had grainy toffee which had the consistency of fudge - tasted good but it just wasn't toffee. I tried again and Voila! I was able to make wonderful toffee. Here are my tips: most importantly TEST your candy thermometer! If you get 212 degrees in boiling water then you know it's accurate (mine was 10 degrees off!) Also, the tip shouldn't be touching the bottom of the pan but somewhere in the middle of the syrup. I used a Silpat silicone baking mat instead of greasing the pan and it worked wonderfully. No sticking at all. I didn't stir as much the 2nd time since someone said that allows the candy to heat up very quickly at the end and scorch. I also used a wire whisk instead of a wooden spoon that I used the first time. Lastly, I made one batch without the bottom chocolate layer and almonds only on top of the top chocolate layer and broke the toffee up like brittle – a little less expensive and still tastes good! Another batch I scored with a knife and broke up into squares when it cooled - also worked great. I used Ghiradelli chips and they melted beautifully, but when I used Hershey chips they did not so I'd recommend using a good quality chocolate if you can. I'm proudly going to take my re-worked batches to a cookie exchange today and can't wait to hear what everyone thinks! Oh, and another reviewer explained how to make a half batch and it worked perfectly too! (use 1 1/3 c packed brown sugar and halve the other ingr
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18 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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36 users found this review helpful

Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Jan. 19, 2008
Terrific! 1300+ reviewers can't be wrong. A forgiving recipe - just use what fruit you have since I don't think you can mess this up. It does get soupy - doesn't the sugar bring out the juice in the strawberries? For that reason I drained the salsa before serving, but it still made MORE juice while it was in the serving bowl. Next time I'll try omitting the sugar and just using the preserves. Also used bagged Cinnamon Sugar pita chips from Trader Joe's which were yummy and saved lots of time. UPDATE: I had a package of whole wheat flour tortillas to use up so I tried them for the chips. I was able to mix 1/2 white sugar with 2 1/2 T cinnamon which made plenty of cinnamon sugar mix to generously cover eight 8" tortillas. An easy enough project that my 3 yr old was able to "help" and the chips turned out pretty good too.
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5 users found this review helpful

Egg-Free Dairy-Free Nut-Free Cake

Reviewed: Jan. 19, 2008
For what this cake is (dairy free) it s 5 stars. It is very moist and surprisingly good, but there is that little bit of "off" taste which must come from the lack of dairy. But don't get me wrong, this is still a tasty cake and a great alternative for people that need to avoid dairy and/or eggs. I was able to get 1 dozen cupcakes from this recipe and just sprinkled some powdered sugar since I couldn't find a good dairy free frosting recipe.
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1 user found this review helpful
Photo by NOELLER67

Churros

Reviewed: Mar. 15, 2008
These are so easy and delicious! I have a suggestion for those that had trouble with the pastry bag - use a cookie press! Mine comes with icing tips too, so I used the largest star tip and just squeezed the handle three or four times (holding it in the air) until it was the right length, then broke off the dough and laid it in the oil. It worked wonderfully and was easy on my hand (this dough is very firm so I can see how twisting a pastry bag would get tiring). The only downside is my churros were a little on the skinny side b/c my star tip wasn't as big as I would have liked but they were polished off in no time and tasted great!
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6 users found this review helpful

Orange Roughy Parmesan

Reviewed: Oct. 25, 2007
We loved the tasty coating and it made for a delicious, easy-to-make dinner. We used cod and it worked great. Would probably taste even better on a lighter fish like orange roughy. Will definitely make this again.
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0 users found this review helpful
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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

Speedy Ice Cream

Reviewed: Jun. 19, 2008
I give this 5 stars for it being so simple, unusual and great for kids to participate in. It works but the ice cream melts pretty fast and the consistency is pretty soft but it tastes like ice cream and my 3 yr old loved it from start to finish.
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1 user found this review helpful

Old Fashioned Potato Salad

Reviewed: Jul. 4, 2008
Love it!! Just what I think of when I think "traditional" potato salad. I think you HAVE to use the sweet pickle relish. My only complaint is - how much is "5 potatoes"? I prefer a weight - I think I used about half of a 5 lb bag of red potatoes and upped the dressing a bit. Also, a good think to remember is to cut your potatoes up BEFORE you cook them if they are not pretty uniform in size. Two of mine were a good bit bigger than the others and they ended up rather al dente (not what I want in my potato salad!)
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1 user found this review helpful

Spinach Dip with Water Chestnuts

Reviewed: Dec. 6, 2008
OMG - NO ONE at my party didn't NOT like this dip. They were eating it with veggies, with the Hawaiian bread chunks I tore up and the pita triangles I set out for the hummus! It was a hit to say the least.
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1 user found this review helpful

Crepes

Reviewed: Jan. 1, 2009
Absolutely delish and so, so easy to make. Sorry I didn't try these years ago.
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0 users found this review helpful

Amish Breakfast Casserole

Reviewed: Jan. 24, 2009
Yum! I could eat this for breakfast, lunch or dinner. We used canadian bacon instead of regular bacon and added 2 more eggs. Also, next time I'll save the money and not buy the pre-shredded hash browns and just shred my own potatoes to add.
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1 user found this review helpful

Buttery Corn Bread

Reviewed: Nov. 19, 2009
FINALLY! I have found my keeper cornbread recipe!! Just a hint of sweetness and no need for buttermilk. I was able to substitute Earth Balance for butter and Rice milk so that my milk allergic son could enjoy the bread as well.
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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

Chocolate Toffee Crunchies

Reviewed: Dec. 5, 2009
Won the "Most Decadent" prize at a cookie exchange. Made them as written and they were great and so easy.
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0 users found this review helpful

Crispy Gingersnaps

Reviewed: Apr. 1, 2007
WOW! This is a terrific recipe - we love the way these gingersnaps turned out. Thin and crispy on the edges - maybe the entire cookie will turn crispy once they cool but we couldn't wait that long. I used unsalted butter for the shortening and also let the cookies set on the sheet for a few minutes after they came out of the oven. Don't be concerned when they look puffy as you take them out - once they start to cool they flatten right out. Absolutely a keeper!
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Bread and Celery Stuffing

Reviewed: Nov. 24, 2006
Yay! I finally found a stuffing recipe just like my Moms! She never did get around to writing it down for me but this is it - she never used eggs or meat in her stuffing or ever stuffed it in the bird. I cubed the bread and let it dry out overnight. I doubled the recipe and it fit just right in a 9x13 pan. Also, I found 8oz of broth just fine even for a double batch, but I kept foil on until the last 10 or 15 minutes of baking so it could brown, but not get too crunchy. I will be using this recipe for all future Thanksgivings!
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4 users found this review helpful

Asparagus with Parmesan Crust

Reviewed: Feb. 29, 2004
Super easy and a delicious side dish. We loved everything about it - the balsamic vinegar and parmesan where perfect additions; don't use the parmesan in a can - it's important to use the real stuff! Thanks for the great recipe!
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0 users found this review helpful

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