Nobody'sGirl Recipe Reviews (Pg. 1) - Allrecipes.com (10526589)

Deep Dark Chocolate Cake

Reviewed: Apr. 3, 2010

Awesome cake! Turned out very fluffy and light. Perfect for cupcakes, except they raise quite a bit, so I couldn't get flat tops. Totally fine, though. I will slightly decrease the salt next time, because I could taste it just the tiniest bit and I didn't like that. All around, perfect consistancy. Thank you.

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10 users found this review helpful

Pig Burger

Reviewed: Mar. 18, 2010

The Pig Burger: Because you will feel like a pig after you eat it. :o Seriously, this turned into a MAMMOTH burger for me. But talk about delicious. Omg. I wasn't too sure about the herb-y mayo and the guacamole, but do it. I made Nana's Fabulous Faccacia Bread to go with this, and it was for lack of a better word - fabulous!

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25 users found this review helpful

Chicago-Style Hot Dog

Reviewed: Mar. 16, 2010

Holy mother of hotdog! These were excellent. A bit different, and a lot more kick than a standard dog, which is quite alright by me. I did use pepperoncini peppers, as I haven't seen 'sports' peppers before. I made Mike's Signature Pretzel Bread into hotdog buns for these, and was not disappointed. Great pairing. Thanks. :)

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10 users found this review helpful

Guacamole

Reviewed: Mar. 13, 2010

Perfect! I tend to use quite a bit more lime juice, and cut back just a tad on the tomatoes. I have to have the onion diced really, really fine too. I have made with and without cilantro, and have no preference. Both very good. Thanks. :)

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9 users found this review helpful

Chicken Marsala

Reviewed: Mar. 13, 2010

Much better than I expected, especially after tasting the marsala straight. (I am SO not a wine drinker. Ick.) But after fully cooked, this was pretty delish. I did remove the chicken from the skillet after browning, placing it in a warm oven to rest. I added diced shallots with my mushrooms, and finished the sauce with a very healthy dash of heavy cream. Served with whole wheat fettuccini, with sides of red grapes and soft cheese on crackers. I will definitely make this again. Thanks.

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5 users found this review helpful

Indian Style Sheekh Kabab

Reviewed: Mar. 6, 2010

I really didn't expect to like this going into it, but I was -very- pleasantly surprised. This is perfectly seasoned lamb! I ended up having to use freshly diced green chilis, as I could find no paste. Everything else was the same. I had no trouble at all with these sticking or falling apart. I think you need to have your grill very hot, and let it sear and get brown on one side before moving it. My lamb wasn't lean, and it was a little greasy for me - but that is entirely my own fault. Use lean lamb, it will be better! Thanks. - Served with tzatiki sauce and naan bread.

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7 users found this review helpful

Dash's Donair

Reviewed: Mar. 4, 2010

I did not make the sauce part of this recipe because I live in eastern canada, and bought it instead. However, I was looking for an alternative to the expensive prepackaged meat. This is great! A teensy bit too salty, and I recommend using cracked black pepper as it is more authentic. Overall, however, very delicious and donair-y. I formed patties on skewers and barbequed them, as I didn't have the time to allow it to bake. Worked out fine. Thanks.

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5 users found this review helpful

Mike's Signature Pretzel Bread

Reviewed: Mar. 2, 2010

I made this for a bake sale benefit, and unfortunately didn't get to try any! But the dough was wonderful to work with, and I had fun with the unconventional instructions. It was the first thing sold, and I wish I'd tripled the recipe. The smaller your dough balls are, the prettier they turn out. I followed Kathleen's advice and didn't butter/salt before baking (instead I sent a little baggie of kosher salt and instructions in the bread bag). :) Wonderful, beautiful little loaves and I can't wait to make some for myself! CAUTION: Do heed the instructions and add the soda SLOWLY. It bubbles like whoa! ------ UPDATE: Made again and actually ATE it this time. DELICIOUS! Tastes just like a pretzel. :D I also made some into hot dog buns and had them with Chicago-Style Hot Dogs. Yum!

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12 users found this review helpful

Fabulous Focaccia

Reviewed: Mar. 2, 2010

Excellent recipe. I added thinly sliced red onion, parm, italian herbs, and of course the garlic-olive oil to the top. It puffed up nicely and the result was an airy, delicious foccacia. I made this for a bake sale benefit, and am told it also sold well. Thanks very much, Nana!

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6 users found this review helpful

Baked French Fries I

Reviewed: Feb. 20, 2010

Yum! Loved these. I added some sea salt before baking. I don't know if I would have liked them as well without a touch of salt. The bake time was right on, and it made enough seasoning for five medium potatos! Thanks. (Had these dipped in Ranch Dressing II from this site.)

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4 users found this review helpful

Best Peanut Sauce

Reviewed: Feb. 20, 2010

Delicious. :D It tasted like really good quality dry-roasted peanuts, which are one of my fav snacks anyhow. I added quite a bit more water to get a thinner consistancy, upped the tabasco to taste, and used 'Just Peanuts' all natural peanut butter. I had it on ramen with red bell pepper, chicken, green onion and crushed peanuts. Thanks.

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6 users found this review helpful

French Toast Stars

Reviewed: Feb. 20, 2010

Good recipe. I used homemade honey-wheat bread that I had on hand and it turned out very well. The only thing I didn't like was the orange flavour, which took on sort of a 'burnt' taste even though the french toast itself was a light golden brown. I will make this recipe in the future, but I will leave out the orange zest. :) Thanks!

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4 users found this review helpful

Ranch Dressing II

Reviewed: Feb. 20, 2010

I didn't like this dip when I first mixed it up, but after it set overnight and took on the flavours of the herbs, it was awesome! I had it with celery sticks and also dipped baked potato fries in it. Yum! Thanks!

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4 users found this review helpful

Skillet Apple Brownie

Reviewed: Feb. 11, 2010

Absolutely frickin' awesome. :D I added my pecans in right after the apples. Mixed the eggs, butter and vanilla separately and added together. PERFECT with ice cream, moist and awesome the next day too! Only took 20 minutes in my oven. Thanks, Evin.

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8 users found this review helpful

Cranberry Pistachio Biscotti

Reviewed: Dec. 24, 2009

Delicious! Crispy, crunchy and light enough to eat even without dipping in coffee. I really, really enjoy these. I had to add a bit more flour, until I got a sticky dough (it was like cake batter with the amount stated). Baking times and temps were perfect for me. I had no issue with crumbling, as long I was careful. I cut it as soon as it was cool enough to not burn me when holding it (around 5 min), using a serrated bread knife to saw through. I think I might add a few more cranberries next time, as this ended up being my favorite part! I drizzled them with an orange glaze made with icing sugar and orange juice. Yum! Make these! They are perfect.

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13 users found this review helpful

Gingerbread Biscotti

Reviewed: Dec. 12, 2009

Well, these did not turn out for me at all. They were heavy and dense, and tasted flour-y and slighlty bitter. I'm not sure if cutting back on the flour would solve all those issues. Seems like there is a little too much baking powder. They rose, and became mishapen on the second bake. I had no problems with stickiness - rather, it seemed dry. The concept of gingerbread biscotti is interesting, but this is not the recipe I need. Sorry. :(

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6 users found this review helpful

Brownie Biscotti

Reviewed: Dec. 12, 2009

It really does taste like a brownie! It didn't turn out dry or hard, like biscotti you buy in the store. Everyone actually really liked it because of this. I used a heaping 1/3 cup of cocoa, and pecans instead of walnuts. Drizzled with both milk and white chocolate. In the future, I will leave an area un-drizzled to make it less messy to eat. I baked it at 250 for twice as long on the second bake, as I didn't want it to burn. (This may be why mine didn't get crispy.) The yolk wash leaves a very shiny, attractive top, and I will do that again in the future. Thanks for a good recipe! I will try to cook it longer next time to achieve a crunchier texture. ***UPDATE*** I've made this again, this time using oil instead of butter. MUCH better texture. Lighter, crunchier and more like traditional biscotti. I didn't have to bake it as long, either. I will only use oil in the future.

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12 users found this review helpful

Mama Marie's Moroccan Tuna filling for Brik

Reviewed: Nov. 13, 2009

I looooooooove this recipe! I was craving these so much today! I made mine into triangles (see my blog for step-by-step), and ended up baking them in the oven on 300C for 15 minutes! They were delicious! A MUST-MAKE!

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9 users found this review helpful

Bake Sale Lemon Bars

Reviewed: Jul. 26, 2009

Good! I made the mistake of doubling up on the crust but NOT the lemon part. Double BOTH for thicker bars. My lemon topping was fully done and browning after only 10 minutes. If you DO double it, it may take longer. I'm going to try to make this a little more tart and lemon-y next time. It tasted good, but there was no prominent lemon flavor. Texture for both parts was delicious, though. Thanks. :)

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10 users found this review helpful

Moroccan Meat Cigars

Reviewed: Jul. 26, 2009

This was decent. I would definitely let it 'meld' overnight. I tried it immediately after I made it and almost tossed it out right then and there. It was soooo bland. I added some cayenne and left it until morning. After you wrap it up in some really buttery phyllo, it is much better. No 'tang' or salt at all, which is a little strange to get used to. But all in all, not bad. I think I would definitely want a dipping sauce. But not hummus.

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10 users found this review helpful