Nobody'sGirl

I'm 25 years old, and I've just started to really learn my way around a kitchen. There's been a few disasters, but it's all a learning experience. Life is a journey, not a destination!
Traditional French Canadian Tourtiere
Rating: Unrated
Nobody'sGirl's rating

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.

Tangy Lemon Cream Cheese Frosting
Rating: Unrated
Nobody'sGirl's rating

Frosting was too runny with the stated amounts. I had to add quite a bit more icing sugar, and consequently lemon extract. It was very smooth and the cream cheese gave it a pleasant tang. It does keep its shape even if it looks a bit runny. Not really a life-altering or amazing frosting. I probably won't make it again, but thanks! :)

Melting Moments II
Rating: Unrated
Nobody'sGirl's rating

These are lovely, perfectly crisp and crumbly shortbread cookies. I think they might benefit from a pinch of salt, since I used unsalted butter. Make sure to really whip that butter before combining. It is very important to chill the shaped cookies before baking if you are using real butter! I have no doubt some reviewers cookies turned out flat if they skipped this crucial step or didn't use the proper ingredients. I did bake only for 16 minutes on the top rack in my oven, and they were perfect. I added lemon extract as I was frosting with lemon icing, and in the future I will add lemon zest (and that pinch of salt) or other extracts. Good luck with these cookies, everyone!

Old-Fashioned Vanilla Pudding
Rating: Unrated
Nobody'sGirl's rating

My previous experiences with vanilla pudding have been gummy, tasteless, or downright unpleasant. This was creamy, delicately sweet, and awesome! I followed the recipe -exactly-, except I cooked and stirred for two minutes instead of one (but that's just because I'm afraid of raw eggs, I'm sure it would have been fine in retrospect). It made enough for three little glasses layered with whipped cream, graham cracker crumbs and bananas, with cinnamon on top. My little brother wolfed this down and declared it delicious. I would double the recipe next time for fuller dessert cups. Kudos on some kickass pudding.

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Poached Salmon with Hollandaise Sauce
Rating: Unrated
Nobody'sGirl's rating

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.

Heavenly Angel Food Cake
Rating: Unrated
Nobody'sGirl's rating

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!

Heavenly Chocolate Mousse
Rating: Unrated
Nobody'sGirl's rating

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.

Roquefort Pear Salad
Rating: Unrated
Nobody'sGirl's rating

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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Creamy au Gratin Potatoes
Rating: Unrated
Nobody'sGirl's rating

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.

Clone of a Cinnabon
Rating: Unrated
Nobody'sGirl's rating

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!

Krista's Sticky Honey Garlic Wings
Rating: Unrated
Nobody'sGirl's rating

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!

Impossibly Easy Cheeseburger Pie
Rating: Unrated
Nobody'sGirl's rating

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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