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

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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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Honey Mustard Grilled Chicken

Reviewed: May 28, 2009
Delicious! The perfect blend of sweet, tangy and savory elements for chicken. I made this exactly as stated, and my grilled chicken (for once) was tender and juicy. I will be making this all summer! It went well with Tangy Dill Potato Salad (which also has a tiny bit of dijon). Thank you very much!
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Jo's Rosemary Bread

Reviewed: May 25, 2009
Lovely, delicately herbed, peppery bread with a fine crumb. I made this without a bread maker. For those without: Proof yeast in water with sugar 10 min. Add all seasonings and butter. Add enough flour to make a soft dough. Knead 10 minutes, incorporating all flour. Allow to rise in a floured bowl for 1 hr or until double. Punch down, form into desired shape, and place on parchment-lined pan. Rub olive oil over top, sprinkle with sea salt/cracked pepper/rosemary, slash top, and allow to rise 30 min. Bake at 375F for 35-40 min or until it sounds hollow when tapped. Fantastic! Thank you.
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10 users found this review helpful
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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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10 users found this review helpful
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Dijon Tartar Sauce

Reviewed: Jun. 1, 2009
Awesome! This is a slightly sweet, old fashioned type of tartar sauce. I can't wait to try it on battered haddock. Had it today with Baked Salmon Fillets Dijon. It isn't as thick as the stock picture makes it look, but who cares about that? It's creamy and delicious. Don't pass it by! I would much rather have this than the bottled sauce. Thanks!
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4 users found this review helpful
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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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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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Dill Pickle Bread

Reviewed: May 25, 2009
This turned out perfectly! I don’t have a bread maker. Here are some tips. - Proof yeast w/ 1 tsp sugar in 1/2 cup warm water 10 min. Add pickles, butter, onion, parsley, dill. Omit salt. Add 1/2 cup pickle juice. Stir in 2 cups flour to form a soft dough. Knead in enough flour to make a smooth, elastic dough (2 3/4 cup, 12 minutes for me). Let rise in greased bowl 1 hr or until double. Punch down dough, form loaf in greased pan, let rise 30 min. Bake at 375F for 40 min, covering with foil after 1st 15min. Wonderful, dill-y bread. Thanks!
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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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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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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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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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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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Melon Ambrosia

Reviewed: Jul. 13, 2009
Good! I didn't really think I'd like it going into it. I'm not a canteloupe or honeydew fan - just happened to find myself with them. I didn't let it sit, but I'm sure the flavor would have developed more if I had. The toasted coconut (which made my kitchen smell divine) really put it over the top for me. I kept adding more! Thanks for an easy peasy melon recipe. :)
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Blackened Chicken

Reviewed: Jun. 26, 2009
Mild, great tasting seasoning for chicken! I really enjoyed this rub on beer butt chicken! I will definitely make it again for that. I did add a little sprinkle more salt on the outside of the chicken. Next time, I think I will up the cayenne. It didn't really have any 'kick', but it tasted just like store-bought rotisserie. Thank you very much.
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Actually Delicious Turkey Burgers

Reviewed: Jun. 24, 2009
These stayed so moist and perfect, even when grilled. The flavor was mild, but very good. (I did forget the pepper completely.) I already want another one. So good, and so simple! Thank you! - Went very well with Honey Wheat Sandwich Rolls.
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Sweet Dinner Rolls

Reviewed: Jun. 26, 2009
Spectacular, fluffy, tender rolls! I made these as 'clover' rolls in muffin tins, and brushed the extra butter over top. The tops had a very delicate, just slightly crisp crust fresh out of the oven. (Toootally divine.) The insides were light, and extremely soft! I am so impressed with these. Made completely by hand - no bread machine or mixer. Dough is beautiful. Soft and springy. Flour amount was perfect. Wow. Make these rolls. Do it. Right now. I mean it!
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Felix K.'s 'Don't even try to say these aren't the best you've ever eaten, because they are' Chocolate Chip Cookies

Reviewed: Jul. 5, 2009
I don't eat chocolate chip cookies after they've sat in a container for days - until these. These changed my life. Do you read me? Life changing cookies. Now that I've got that out of the way... I made each cookie about 1 1/2 tbsps, and flattened as directed. They do spread out quite a bit, but not so much that they're too flat. I used only a scant tsp of salt (because I used margarine - *gasp* I know, margarine.) and that's salty enough for me. I didn't need to leave them on the sheet for 20 minutes. About 5 did the trick for me. Even the ones I overcooked were great. Thank you!
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