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

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Traditional French Canadian Tourtiere

Reviewed: Apr. 7, 2008
Liquid chicken seasoning is not chicken stock. It's like liquid bouillon (concentrated chicken broth). It should be with the regular bouillon in your grocery store.
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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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78 users found this review helpful
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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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28 users found this review helpful
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Herbed Greek Roasted Potatoes with Feta Cheese

Reviewed: Jun. 28, 2009
Excellent! This had all the flavor of my favorite souvlaki, but on potatoes! My only caveat, and it is small, is that there was too much oil. I had to drain some off to get a crispiness. No biggie, I probably had them in a smaller pan than what is required. The cooking time was perfect for me (the water keeps them from burning). I added my oregano at the specified time, but left my mint until just before serving. I wanted it to look really bright and fresh. Thanks for a great recipe! I'm already planning to make it again.
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26 users found this review helpful
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Souvlaki

Reviewed: Jun. 17, 2009
I tell you what, I know very well that soy sauce is not a traditional ingredient in anything Greek, and I don't need any hopped up foodies screaming authenticity in my ear. I LOVE this recipe. It is absolutely delicious. I do use low sodium soy, so maybe others find it too salty if they don't. That's well and good. Have some common sense and taste your marinade before you add any meat! If it tastes salty, add more lemon juice and oil. Problem solved, my friends. I marinate red peppers and red onions right in with this. The marinade makes for a lovely caramelization, and this goes splendidly with Tzatziki Sauce I. I serve this on pita with cucumbers, lettuce, tomatoes, tzatziki and feta cheese. Mmmm. Can't go wrong. This also works well with chicken. Please don't listen to the nay-sayers. It really is delicious. Would I lead you astray? ;)
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22 users found this review helpful
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Sara's Iced Coffee

Reviewed: Jun. 28, 2009
Omg! The reaction to this was unanimous. ‘Just like Tim Hortons!’ It really, really is! Maybe it’s the vanilla. Maybe it’s the cream. I don’t know. Frankly, my dear, I don’t care. What matters is that it’s delicious, easy, and cures those heat wave, ho-hum blues. I didn’t have to switch it up or change the recipe at all. Perfect just dumped all together in a pitcher. The most important thing is serving it at sub-arctic temperatures. :)
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19 users found this review helpful
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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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18 users found this review helpful
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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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16 users found this review helpful
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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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15 users found this review helpful
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Hasselback Potatoes

Reviewed: Jun. 2, 2009
Wicked good. I only had parmesan cheese but I didn't let that hold me back - and neither should you! I really appreciated the tip to use wooden spoon handles on either side of the potato to cut them. It worked excellent. When I put them in the pan, they weren't fanned out at all. But they fan out as they cook! (I thought that was pretty cool.) So don't force them open at first! I poured some more butter on them after they separated, before topping with cheese. I had to cut my potatoes in half lengthwise as they were really big. Served with grilled steak and salad. I will be making them often, thank you!
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15 users found this review helpful
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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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14 users found this review helpful
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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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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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14 users found this review helpful
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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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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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13 users found this review helpful
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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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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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12 users found this review helpful
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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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Pasta Shells Florentine

Reviewed: Jun. 14, 2009
Yanno, I hate to be THAT person. You know the type. The person that changes everything up in a recipe. But I did it. I added one small onion and one garlic clove, minced and sautéed together. I also doubled up on the cottage cheese because it was just looking a little too spinach-y for me. And I'm reeeeally glad I did both of those things. It was wicked delicious, especially with a roasted red pepper/Italian sausage sauce over top. The cook time is right on, the amounts are perfect, and I'm sure it'd be just fine for some without the onion/garlic/extra cheese. The beauty of a good recipe is it's versatility, and this has it in spades. Thanks.
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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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10 users found this review helpful

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