Nobody'sGirl Recipe Reviews (Pg. 4) - Allrecipes.com (10526589)

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French Onion Soup Gratinee

Reviewed: May 21, 2009
Magnifique! This is the only recipe I will ever use for french onion soup. Please follow the directions! The key is caramelizing the onions and adding your balsamic right before serving (I add a little extra because I love it). It's easy to sub in spanish onions or even a couple yellow onions in a pinch. I use either mozzarella or gruyere, whatever's handy. I served this today with a thrown together nicoise salad with a honey balsamic dressing, and french bread with honey butter. TRIFECTA of flavor, my friends. TRIFECTA.
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Garlic Bread Mama Rita's Way!

Reviewed: May 21, 2009
Freakin' awesome, restaurant style garlic bread! Baked instead of broiled, as I don't have much of an attention span, and had to sub out raw garlic 'paste' for some roasted garlic. Worked out fabulous! Make sure to use real butter and mayo for the full effect. :D Thanks!
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Rich Chocolate Frosting

Reviewed: May 21, 2009
Mm! This is a dark chocolate-y icing that is stiff enough to pipe right out of the fridge, but creamy enough to spread directly on cake. Well done! I'll be using it on chocolate cake from now on!
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French Bread

Reviewed: May 20, 2009
Perfect! I've tried a lot of french bread recipes. I've had ones with soft crusts, dense middles, greasy loaves, and even an unfortunate 'soda cracker' bread. This is -finally- what I've been searching for. The crust is thick, the center is chewy but soft and has intermittent pockets, and it tastes great. I only had to use 4 ½ cups of flour, the first rise was only 15 minutes, the second rise was around 20 minutes - but these are factors related to the humidity and temperature. 2 ½ packs of yeast is equal to 6 ¼ tsp, if anyone else uses jarred yeast. I opted out of using an egg wash, and put ice cubes on a pan on the bottom rack to create steam and develop the crust. Do follow the steps to roll up, as it makes a pretty loaf and creates holes. Good luck, everyone! This one is awesome!
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Basil Chicken over Angel Hair

Reviewed: May 20, 2009
Wow. This is so clean, bright, and fresh! I was sort of doubtful heading into it, but I hate jarred sauces and was willing to experiment. I am SO glad I found this recipe. I added a little extra chicken (browned directly in the pan), and only had dried basil (used less as it was dried). When I dumped in the tomatoes and put the cover on, I thought to myself, 'Big hunks of tomato, no liquid. This isn't going to work out...'. But five minutes later I lifted the lid and the tomatoes had melded into sauce! Eureka! It is perfectly seasoned, don't mess with it! It will be even better with homegrown tomatoes. Mmm. I served over wholewheat pasta due to a diet requirement. I don't think the dish suffered. I hardly -ever- make dishes twice, but I know I will make this again. Thank you so much!
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Mediterranean Herb Rub

Reviewed: May 19, 2009
This smells so citrus-y and fresh! I opted out of using this on beer can chicken today, thinking I'd do something else with lemon or lime later on in the week. Will update when I figure it out!
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Drunk Chicken

Reviewed: May 19, 2009
Ohhh yeah, this is the good stuff right here. The first time I had beer can chicken, I couldn't believe how tender and moist it was. It's just phenomenal. I opted to use Memphis Rub from this site for the outside, but still used the liquid smoke in the can. Thank you for the explicit instructions to cook over indirect heat - I think that is a key step! I have a little stand for my beer can, and I sit the whole rig down inside a disposable pan to cook it. The drippings make wicked good gravy, if you're so inclined. Thanks!
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Old Fashioned Potato Salad

Reviewed: May 19, 2009
Mediocre, dry, generally tasteless. Everyone ate some of it, but were vocal about how bland it was. It looks fabulous, and it smells pretty good, but it unfortunately goes downhill from there. Even doubling the celery salt, mayo, mustard, relish portion didn't save it. I really hope the huge bowl of this sitting in the fridge magically seeps up flavor and becomes edible, else this was a waste of ingredients and time. Please BEWARE unless you have an intensely sensitive palate. Very sorry, it looks good and I can't fault the instructions, but it seems all the good reviews added a million things. Waaaay too much tweaking required, will not attempt again.
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Memphis Rub

Reviewed: May 19, 2009
This rub had a sweet/spicy taste, but the paprika really overwhelmed the other spices. In the future, I'd use less paprika and maybe a smoky variety. It was missing something... maybe something citrus-y. I think with a little tweaking for personal tastes, this could be just what I need for my beer can chicken. Thanks!
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Sunny Vegetable Salad

Reviewed: May 17, 2009
This is a sweet, crispy, creamy salad! I left my cheese in little chunks because I wanted the texture of biting into it. Used red wine vinegar in the dressing. It is quite sweet, especially with the raisins, but everyone enjoyed it. I would love to add the sunflower seeds (which I didn't have) and would also like to try this with craisins instead - I think they might bring a more tart element to the salad. If you rinse your veggies, make sure you drain them well or the residual water may thin out your dressing. I don't recommend making this a day ahead unless you keep the bacon separate, as it may become soggy. Delicious fresh salad for summertime barbeques! Thanks.
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Spring Lime Tea Cookies

Reviewed: May 15, 2009
Freakin' stellar cookies! They're soft, cakelike, delicately citrus flavored and sweet. Portioned dough out with a tbsp measuring spoon onto a parchment-lined sheet, stuck them in the freezer for a minute to firm up, and rolled into perfect spheres. This gave me uniform, round cookies that didn't spread. Baking time specified was fine for me - cooked on top rack for 8.5 minutes. This depends heavily on how big your cookies are - if they are bigger, they will take longer. I used a little over 1/2 c of icing sugar, 2 tbsp juice and some zest for the glaze - and I STRONGLY recommend glazing. It was easy to paint on with a silicone brush, and it gave an otherwise plain cookie a sugary tang. (A microplane would have made finer zest.) I cannot WAIT to try these in a lemon poppyseed variation. Thank you for my new favorite cookie!
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Lime-Marinated Grilled Salmon

Reviewed: May 14, 2009
Delicious! It gave the meat a slightly spicy, tangy and sweet coating! I added just a pinch of red pepper flakes, and in the future I would also add a pinch of salt - but this is personal preference. Started cooking skin side down (oven under broiler, got rained out), flipped and poured remaining marinade over, and finished cooking. Now the confession - I didn't use salmon. I used chicken thighs! It would be phenomenal on salmon. If you really want a lime kick, squeeze some freeze juice on top of your plate. Mmmmm. Thanks!
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Impossibly Easy Cheeseburger Pie

Reviewed: May 12, 2009
Haha. Some really hated this recipe. Some thought it was 'bland'. Well, duh. If you treat this as more than a concept recipe, you are probably going to be disappointed. After all, who eats PLAIN cheeseburgers? (My little cousin, but that's besides the point.) I dressed this as I would my regular burgers. Layers were: hamburger (seasoned with garlic and onion powder), crumbled bacon, raw onions (mm, crunchy), chopped dill pickles (trust me), cheese, homemade buttermilk biscuit (dough that I had in the fridge). When it was cooked, I plated it on top of whole leaf lettuce, would have added tomatoes if I had 'em, and thousand island dressing. It was tasty, casserole-y, and cheeseburger-y. Get out there and experiment. Recipes are not set in stone. (Unless it is creme brulee, I'm pretty sure that's set in stone somewhere... in France.) Thanks for a good start to a decent supper.
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Krista's Sticky Honey Garlic Wings

Reviewed: May 11, 2009
Okay, I admit it. I cheated. My picture isn't of wings. It isn't even chicken. It's pork tenderloin and it was delicious. I roasted the tenderloin for 20 minutes, then added some sauce, and cooked for 15 minutes longer. I say 'some' sauce because this recipe made a lot of it. Like a whole medium pot full - be aware of that if you are scaling down the meat portion, or using it for something different. Really tasty, sweet, garlic-y goodness. Very glad I made it. It's next incarnation will be in a stir fry. Thanks!
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Clone of a Cinnabon

Reviewed: May 10, 2009
Ooey, gooey, cinnamon-y deliciousness! These turned out perfectly. They are a very soft 'breadlike' bun, and the dough (with only 4 c. flour) is a charm to work with. Made without a bread machine, I only had to knead for about 5 minutes and didn't even have to flour the counter to roll out. Really, I cannot express how lovely a dough this creates. There was too much frosting for my tastes - I would have preferred more of a light drizzle. What I got was a -very- generous smearing. In the future, I will make half the icing, to suit my own tastes. I will definitely be making these again, and I don't repeat recipes very often. Thank you!
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Creamy Au Gratin Potatoes

Reviewed: May 9, 2009
These are nice, mild-tasting, cheesy potatoes. Because I can never leave well enough alone, I layered in some sliced tomatoes and added a pinch of garlic powder. The bottoms of the potatoes browned a little too much despite being on the top rack, so I would suggest decreasing the oven temperature to 350. Went well with barbequed steak and a fresh salad. If I were to make this again, I would definitely add in a 1/2 cup or so of sour cream after the cheese to give it a slight tang that I felt was lacking. Thank you for an easy, cheesy! base recipe.
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Roquefort Pear Salad

Reviewed: May 7, 2009
The execution of flavors in this salad is nigh on perfect. The candied pecans against the tangy, creamy cheese. The lightly seasoned vinaigrette. Well done. That said, the process for making the pecans is just whack. Do not, and I repeat DO NOT, place those molten hot sugared nuts on waxed paper. I had a very bad moment when I realized they had superglued themselves to it immediately, and had to salvage them with a sharp knife (scrapping off bits of waxed paper). Also. I do NOT recommend just tossing nuts and sugar in a saucepan all willy-nilly. This created white sugar-blobs that would not melt. Adding water helped; however, refrain from adding cold water to hot sugar. (Results in candy shrapnel, trust me.) The nuts also ended up tough and overcooked. In the future, and as a suggestion to those wishing to try this recipe; toast your pecans beforehand and melt the sugar alone. Once the sugar is liquid and a golden color, add nuts, coat quickly, and remove to -parchment- paper. Thanks for a light, different salad.
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Heavenly Chocolate Mousse

Reviewed: May 7, 2009
Bold, unapologetic, chocolaty decadence! This isn’t your mom’s weak, runny, diet, packaged mousse. This is real calories mixed with more calories and topped with just a few more calories, for good measure. Sweet, delicious calories… Mmm. I followed the recipe instructions exactly, and subbed semisweet for a 70% cocoa dark Belgium chocolate. I had a bit of an issue with cooking the egg yolks for 1-2 minutes. It took me more like 10 minutes, but I was doing it over a double boiler, so that is likely why! It’s sooooo rich, you’re going to want to layer it with something. Like whipped cream! Or brownies. Or, you know, more calories.
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Heavenly Angel Food Cake

Reviewed: May 6, 2009
Seafoam-y, lightweight, delicately flavored cake! This was my first angel food cake. It turned out pretty fab. I followed the recipe -exactly-. I did balance the pan upside down on a bottle to cool, as I was afraid to deflate it. Came out of the pan with a little encouragement in one piece. This was tasty with some stewed strawberries and whipped cream. The texture is SPONGEY, but this is a sponge cake so that's okay! It isn't a crumb cake. If that is the texture you are looking for, turn away, my friend. Thanks for a nifty cake recipe!
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Poached Salmon with Hollandaise Sauce

Reviewed: May 6, 2009
Interesting! I've never had hollandaise before, let alone made it from scratch, but this was pretty darn tasty. I -do- suggest unsalted butter. I started off with 1/2 cup of salted and it was heading down the path to 'too salty'. I finished it with unsalted and had success! I didn't need to season with additional salt at the end, but I did add some pepper. Really watch your egg yolks and don't stop whisking! I scrambled my first attempt trying to speed it up. THANK YOU for the wonderful, comprehensive instructions that even a hollandaise virgin could follow (if she weren't rushing!). The salmon was also poached to perfection, and I love the flavors the lemon juice and olive oil imparted. Lovely. Thank you again.
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