Naryia Recipe Reviews (Pg. 1) - Allrecipes.com (10160444)

cook's profile

Naryia

Reviews

Menus

 
View All Reviews Learn more

Norwegian Butter Cookies

Reviewed: Jun. 11, 2012
These are awesome! They are SO tender and buttery. They make me drool. I needed a cookie to use with some detailed push on cookie cutters from Williams Sonoma. I used salted butter and added an extra 1/4 tsp of salt because I have to use powdered sugar to get them to come out of the cookie cutters. I also intend to decorate them with icing. These hold their shape fairly well in spite of all of the fat. Yes, you do need to push the egg yolks thru a sieve or you will have yolk bits through out the dough. I used half a tsp of finey grated lemon zest which was very nice too. Could possibly see experimenting adding a little cocoa powder for a variation. Highly recommend these. Don't know why more people haven't tried them.
Was this review helpful? [ YES ]
0 users found this review helpful

Norwegian Butter Cookies

Reviewed: Jun. 11, 2012
These are awesome! They are SO tender and buttery. They make me drool. I needed a cookie to use with some detailed push on cookie cutters from Williams Sonoma. I used salted butter and added an extra 1/4 tsp of salt because I have to use powdered sugar to get them to come out of the cookie cutters. I also intend to decorate them with icing. These hold their shape fairly well in spite of all of the fat. Yes, you do need to push the egg yolks thru a sieve or you will have yolk bits through out the dough. I used half a tsp of finey grated lemon zest which was very nice too. Could possibly see experimenting adding a little cocoa powder for a variation. Highly recommend these. Don't know why more people haven't tried them.
Was this review helpful? [ YES ]
0 users found this review helpful

Playgroup Granola Bars

Reviewed: Jan. 7, 2011
I thought this was a good jumping off point for making my own granola bar mixes. I give it four stars due to the use of all the white sugar and white flour. I subbed whole wheat pastry flour and reduced the sugar and used maple syrup instead in some cases.
Was this review helpful? [ YES ]
1 user found this review helpful

Exquisite Pizza Sauce

Reviewed: Jan. 7, 2011
I thought this sauce was pretty delicious. It is a touch on the sweet side for me, so I add a little salt. Which is why I give it only 4 stars. I used to make my pizza sauce this way as well (with tomato paste), but got away from it when the garden was producing good.
Was this review helpful? [ YES ]
1 user found this review helpful

Spanakopita II

Reviewed: Dec. 20, 2009
This seems very authentic. But, it's not what I'm used to, so I didn't care for it very much. I didn't think it had enough cheese in it, and the phyllo was like eating parchment paper. If you were raised with this though, I'm sure it's wonderful. If you want to be adventurous, give it a try. :)
Was this review helpful? [ YES ]
1 user found this review helpful

Pound Cake of Childhood

Reviewed: Dec. 16, 2009
This is the recipe I grew up with and it is very versatile. Be sure to read the footnotes for extra info. I love having this with canned pears and ice cream. I also prefer making it with yogurt for extra moistness. Enjoy!
Was this review helpful? [ YES ]
0 users found this review helpful

Banana Crumb Muffins

Reviewed: Dec. 16, 2009
I really like these. My whole family does. I use this as my go-to recipe when I want to make something that reminds me of banana bread, because these are much softer in texture than the bread recipes I've had in the past. I have put these in glass casserol dishes and made a sort of cake with cream cheese frosting foregoing the crumble on top - DELISH.
Was this review helpful? [ YES ]
2 users found this review helpful

Sweet Russian Cabbage Soup

Reviewed: Dec. 16, 2009
I have made this two ways, one with 1lb ground round beef and 1lb sausage and one with about 2 lbs of original style sausage from a local meat market named Hoffman's meats. Both ways are good, but I think the beef helps bulk the flavor up more than just sausage. Also just used a jar of not-too-chunky spaghetti sauce instead of tomato sauce since I didn't have any. I also add a few cubed waxy potatoes sometimes. I start with 1/4 Cup sugar and taste from there to see how sweet I want it. And I use apple cider vinegar instead of white, I think it's a nice flavor. It was delish. As the cabbage began to dissappear I added swiss chard to it to bulk it up. I also made the broth from water I had cooked the swiss chard in, instead of plain water which made it even more hearty. I have added cooked cork screw noodles toward the end as well to keep stretching it and it's as tasty as ever. Don't forget to salt your pasta water for your noodles or they'll make the soup seem bland, and over cook them just a touch so they don't suck up too much broth.
Was this review helpful? [ YES ]
0 users found this review helpful

Rich and Creamy Tomato Basil Soup

Reviewed: Feb. 28, 2009
This recipe is what every tomato soup lover has ever wanted. It is basic, but therein lies the beauty. I have made this with light cream, chicken stock and about half a small can of tomato paste instead of tomato juice, dry basil and canned tomatos. It was still good. I like to add my own touches of sour cream and a few spices. It is a wonderful basic recipe and gives one the know how to start with something good and expand on it.
Was this review helpful? [ YES ]
1 user found this review helpful

Zucchini Cornbread Casserole

Reviewed: Jul. 28, 2008
My family enjoyed this recipe. I don't usually have cornbread mix laying around, so I just used half of the dry ingredients listed on the back of the cornmeal bag. I leave the sugar out however and turn this into a more savory dish. I like to use pepper jack and spices like cumin, coriander, red pepper and garlic to give it a Mexican flare. Serve with sour cream and it's delish! I use a 2 & 1/2 quart casserole dish and make a double batch. I also grate the onion while I have my food processor out and squeeze a bit of the water from it so things aren't too too wet. Also cooks very well in a 9x13 glass dish if done carefully.
Was this review helpful? [ YES ]
1 user found this review helpful

Belle's Hamburger Buns

Reviewed: Apr. 19, 2008
My family really liked these. They held up to juicy burgers with mayo and ketchup. They are not at all like store bought buns that seem to melt away like the sugar/corn syrup in them. They are very basic tasting though and I could see putting some onion bits or powder or something in/on them before baking. Over all they are a great platform to start from. I will make them again.
Was this review helpful? [ YES ]
1 user found this review helpful

Sweet Potato Pie I

Reviewed: Apr. 15, 2008
Never having had sweet potato pie in my life, I wasn't sure what to rate this exactly. While I still prefer pumpkin, I think this turned out fine. I used some of the suggestions for 1/2 brown 1/2 white sugar, lemon juice and spices. It did indeed take an easy almost 2 hours to get it to set up. I did not add the tbs of flour as suggested. I do like adding toasted pecans on top. I roasted the sweet potatos in the oven for about 45 minutes (an hour if slow oven) and pulled the skins off easily rather than boiling and losing flavor or dealing with strings. For all the trouble though, I'd just make pumpkin.
Was this review helpful? [ YES ]
0 users found this review helpful

Buttermilk Pancakes II

Reviewed: Apr. 15, 2008
This recipe has changed how I feel about pancakes! I replaced 2 cups of the AP flour with 2 cups of whole spelt and the remaining cup for 1 Cup of Quinoa (pronounced keen-wah) flour (organic Bob's Red Mill). It's amazing what an earthy nutty flavor the quinoa adds, and still remains light and fluffy, not to mention very healthy. I have had it both ways and feel the spelt and quinoa is better than AP. I also used someone's tip for letting the milk and eggs come to room temp to help keep things fluffy. Though usually I find it just takes too long for the milk to hit room temp which in turn makes the melted butter flake up and not distribute properly in the whole batter. To combat this I have begun to take my melted butter and slowly beat it into my eggs before adding to the milks. The liquid fats of the yolks join to the butter fats and keep them from flaking up when added to the cooler milks. This should take you around 1 minute to do, at a slow pour, constantly beating the egg so it doesn't scramble. Cook these no higher than 300 degrees F, otherwise the insides don't get done in time for the outsides. And don't over-stir! Leave lumps in the batter, they will cook out just fine.
Was this review helpful? [ YES ]
2 users found this review helpful

Orange Chocolate Swirl Cheesecake

Reviewed: Jan. 17, 2008
This was very good. I liked the texture of the cheesecake, it was creamy and dense and not crumbly, melded well in the mouth. I did wish it had more orange flavor. I had even added extra zest and it was still too mild. The chocolate overpowered the orange. Next time I would reduce the amount of chocolate batter, but use a darker chocolate. Would also maybe add the orange extract as well. Was happy with the crust.
Was this review helpful? [ YES ]
8 users found this review helpful

Sunny Corn Bread Muffins

Reviewed: Aug. 10, 2007
I was seriously surprised by these muffins. They have just a light touch of sweet which makes pairing with spicy foods a delight. They were firm/crisp on the outside and pretty soft on the inside. Not grainy like skillet corn bread. Good for when you're in the mood for something "like" corn bread but lighter. I like to use half creamed corn and half frozen corn kernels - rehydrate the frozen corn for a few minutes in water or broth or tomato juice etc before adding them to the mix otherwise the kernels won't be plump for baking.
Was this review helpful? [ YES ]
3 users found this review helpful

 
ADVERTISEMENT
Subscribe Today!

In Season

Grilled Burgers For the 4th
Grilled Burgers For the 4th

Check out our collection of almost 200 grilled burger recipes.

Potato Salad On the Side
Potato Salad On the Side

A cookout isn't complete without a big bowl of potato salad. We have hundreds for you.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States