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

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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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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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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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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 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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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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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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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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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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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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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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Chef John's Scones

Reviewed: Dec. 16, 2014
Best scones I will ever have the pleasure of eating. Had to use whipping cream, as that's all I had. Added zest of one orange and dried cranberries. Also sprinkled a bit of sugar on top of the egg wash before baking and it gave them a lovely crust. I deleted all other saved scone recipes. This is 'the one'.
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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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Tangy Dill Potato Salad

Reviewed: May 28, 2009
Okay. I LOVE this potato salad. It's creamy without being mushy, there's no one flavor overpowering another. It just sort of melds into a tasty, slightly tangy salad. I can't express how much I appreciate a recipe I don't have to tweak, at all. I made this using Italian Dressing Mix (mixed per instructions) and had it with Honey Mustard Grilled Chicken. Great combo! Thank you very much for an A+ recipe!
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Todd's Famous Blueberry Pancakes

Reviewed: Jul. 18, 2009
Good! This made excellent, super thick, fluffy pancakes. I doubled up on the recipe. One batch doesn't make much, because after it sits, the batter is very thick. I will make them again, but I will add a bit more sugar and maybe sub the milk for buttermilk - just because I'd love a bit more taste. But texture-wise, these are awesome! Thank you very much. :)
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Cookie Dough for Ice Cream (Eggless)

Reviewed: Jul. 16, 2009
Excellent! I used all brown sugar and only 1 tbsp of milk (rather than water). This was perfect in homemade ice cream. It doesn't harden up. Stays nice and soft, even frozen. The only thing... It's addicting. Very addicting. Beware! I added mini chocolate chips to mine as well. :D Thanks!
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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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Best Steak Marinade in Existence

Reviewed: Jun. 2, 2009
Perfect! It didn't overpower the meat, while still giving it great flavor. It didn't burn or flare up on the grill, and there wasn't any 'burnt herb taste' that I sometimes get with herb-y marinades. Now, I did mistakenly write down 'oregano' instead of parsley... But I won't be correcting that anytime soon. Marinated for 6 hours, and it was juicy and tender. Fantastic with Hasselback Potatoes and fresh salad. Thank you very much!
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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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