Nicolette Recipe Reviews (Pg. 1) - Allrecipes.com (18633235)

Fabulous Homemade Bread

Reviewed: Nov. 4, 2011

This bread IS fabulous! Not too wheaty or oaty, it's a good sturdy all-purpose bread that's just heavenly slathered with salted butter while still fresh from the oven... sooo worth the steam burns.

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3 users found this review helpful

Nicely detailed instructions on how to produce a perfect omelet every time. Omelets, of course, can be filled with almost anything, but give the onion-bell pepper-Swiss combo a whirl... it's very, very tasty.

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4 users found this review helpful

Cajun Potato Soup

Reviewed: Nov. 1, 2011

Yeah, I know fat = flavor, but an oil-slicked soup was not on the menu, so I browned the sausage first, then removed from pot onto paper towels. Pouring off the fat, there was still a residual amount left in which to give the onions and garlic a quick saute before adding the potatoes, etc. I waited on the addition of f/f half-&-half (instead of using both milk and heavy cream) until the potatoes cooked to release enough thickening starch, then just added to desired consistency. The fresh spinach and Parm were very enjoyable additions to this soup, but I found myself wanting to taste more Cajun-esque components like peppers, celery, cayenne, green onions. A decent potato soup recipe, just not one I'm likely to replicate.

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2 users found this review helpful

Coconut Jerk Chicken

Reviewed: Nov. 1, 2011

In order to get some really deep, sultry flavors to develop, this does need to simmer for the recommended time of 35 min, preferably longer. Unfortunately, small cubes of chicken would be dry, tough and tasteless if left to cook for that length of time. Easy solution, especially if using boneless skinless breasts -- quickly sear the chicken pieces with the spices then remove from the pan. Continue with the recipe as directed, adding the chicken back to the pan for the last 10 minutes (or so) of cooking. I only needed about 3/4 of the coconut milk to get the results I desired, but as with any sauce (or stew, soup or curry), the amount of liquids can easily be adjusted. A different spin on curry... reminiscent of a rundown.

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Spicy Shrimp Skewers

Reviewed: Oct. 27, 2011

This will wake up your mouth! At first I was skeptical about the lime juice/honey mix as I've tried that as a marinade from a different recipe with less than stellar results. But adding some jerk seasoning and hot sauce takes it to an entirely new level. Instead of purchasing jerk seasoning, mix together these common pantry items: 1 Tbs onion powder, 2 tsp brown sugar, 1 1/2 tsp allspice, 1 tsp dried thyme, 1/2 tsp each: ground ginger, cinnamon, cayenne, 1/4 tsp each: nutmeg, garlic powder, black pepper, salt-if using (yield ~3 Tbs).

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3 users found this review helpful

Warm Brussels Sprout, Bacon and Spinach Salad

Reviewed: Oct. 27, 2011

I don't see how anything BUT fresh Brussels sprouts could be used in order to get the thin slices this recipe requires. Frozen sprouts, once thawed, would just turn into mush and fall apart upon the first cut -- not so good for a salad. To save a little time and because I was only making a trial-sized portion, I didn't break open a new package of bacon; instead I used some bacon crumbles I had stashed in the freezer. Due to the lacking bacon fat, I just used olive oil and proceeded with the recipe as listed. Once finished, this salad reminded me of those wilted salads served at some steak houses... but with the added flavor of caraway, which I'll just add to taste next time as it is such a prominent flavor. This salad may not convert all those sprouts-haters out there, but for those of us who do love those 'little cabbages', this is certainly a unique offering.

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Tangy Mustard

Reviewed: Oct. 27, 2011

I'm just going to add to the continuing list of high praises when I say that this mustard is awesome! Truly, I'm impressed that making homemade mustard is as easy as whirling a few items around in a blender; the 'hardest' part was the soak time for the seeds... but that could have been attributed to excited anticipation more than anything. Now that the two weeks are up, I find myself looking for ways in which to use this mustard. I've stirred it into smashed potatoes, slathered it on pastrami sandwiches, dolloped it on sharp white cheddar slices for a mid-afternoon snack, dunked pretzels into it ... next up, a ham glaze. Many, many compliments on a wonderful condiment, pelicangal.

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3 users found this review helpful

Butternut Squash Cajun Fries

Reviewed: Oct. 27, 2011

I've made 'fries' from sweet potatoes, but I'm glad to try it using butternut squash, especially since it's so inexpensive this time of year. After many, many trials (but mostly errors) resulting in soggy, limp 'fries', here are my little hints: Cut the squash thin and narrow, kinda like 'fair fries'. If a mandoline is available, by all means, now is the time to break it out. If possible, let the squash strips air dry for a bit... just let them hang out on the kitchen counter on some paper towels while doing other things. Unlike potatoes, cut squash doesn't need to soak in water to prevent discoloration. Lastly (and this is my 'ah-ha' moment), bake the seasoned 'fries' on a parchment paper-lined sheet pan. By doing this, the need for oil or cooking spray is eliminated, allowing moisture in the squash to evaporate while baking rendering the 'fries' crisp and not soggy. This method of preparing butternut squash has quickly become the most requested among my crew ... and I'm pleased to give them good food that's good for them.

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27 users found this review helpful

Hot Spiced Cider

Reviewed: Oct. 25, 2011

My coffee system doesn't allow for brewing a pot of coffee, so I resorted to the slow cooker method, forgoing the ground nutmeg as I used whole spices instead: cinnamon sticks, whole allspice, cardamom pods, star anise and a clove-studded orange. Left to simmer a while, the cider does become sweeter and more concentrated, so it's best to add brown sugar (if any is needed) before serving. Also, I've found that adding some brewed cinnamon-flavored tea helps dilute the cider should it become too sweet without having to add more cider. Great warming beverage, especially while taking breaks from raking leaves.

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5 users found this review helpful

Glazed Apple Cookies

Reviewed: Oct. 25, 2011

These are decent cookies - no problems with the dough nor the baking- I guess I was expecting to like these more than I did. The cookies did taste better, more 'apple-y', the day after baking once the flavors had time to develop a bit... and they eventually did get eaten... just not with the usual high praises.

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3 users found this review helpful

Dairy Delicious Dip

Reviewed: Oct. 25, 2011

The maple syrup sets this fruit dip apart from all the others, so it pays to use the real stuff. Choosing reduced fat cream cheese (warm in nuker to help blend better), lite sour cream and Splenda sugars made this, along with a bowl of grapes, a guilt-free after school snack. Very, very good.

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Chili Cheese Dip I

Reviewed: Oct. 25, 2011

The leftover chili I used had plenty of spice and heat, so I didn't need anything but the cheeses (which were added to desired consistency). Along with some tortilla chips, this made for some good game day snackin'.

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Butternut Squash Pizzas with Rosemary

Reviewed: Oct. 25, 2011

Yum is right, this is deliciously different pizza! I changed around a few of the cooking methods, but nothing to alter the recipe. A mandoline made even slices of both the onion and squash, not to mention it cut some prep time as well. While the squash was roasting in the oven, I chose to caramelize the onions on the stove top. And instead of packaged crust, I used the tried and true "Grill Dough" (recipe by Krissyp) since the plan was to grill the pizzas. Off the grill, the pizzas were finished with a drizzle of olive oil and some goat cheese. Superb.

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Beef Stew VI

Reviewed: Oct. 24, 2011

Sometimes it's nice to get back to basic flavors instead of relying on time saving packaged mixes and canned items. This beef stew is just that -- a great jumping point for customization. I used beef stock and fresh herbs, but added red wine, garlic, parsnips and peas to the recipe to make it 'mine'. Beef stew of any kind is a fall/winter staple in my house, so it's more than likely I'll use this recipe again and again ... and more than likely never have the same stew twice.

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2 users found this review helpful

Cajun Bread Pudding

Reviewed: Oct. 24, 2011

As with most custard-based desserts, baking in a water bath ensures even, steady baking -- that means no burnt edges with a soupy, soggy middle! The greatest feature of bread pudding is that it turns stale bread into creamy, comforting deliciousness. Practically anything can be added to bread pudding to personalize it and this recipe is no different. Like other reviewers, I found the sauce thin and very unlike a praline, so I too will try a sweetened condensed milk version next time.

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3 users found this review helpful

Creamy Corn Soup

Reviewed: Oct. 24, 2011

I enjoy that this recipe doesn't rely on canned soups or canned creamed corn, instead it uses a roux, milk and cream cheese for its creamy base. After making as directed (but using frozen corn for the canned), I found the soup still needed a pop of flavor... So taking the submitter's suggestion, I added some chopped jalapeno I had stashed in the freezer. A good basis for a creamy corn soup which could stand up to many other additions / flavors.

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Cider Baked Squash

Reviewed: Oct. 24, 2011

For the novice squash baker, the directions on how to prepare the squash prior to baking are a little vague in this recipe. I find it easiest to halve the squash, scoop out the pulp and seeds, then cut into desired size. Since raw squash is so firm, I leave it unpeeled in halves or quarters because it's easiest to remove the skins once baked -- they just peel right off. I chose to quarter the squash for this recipe, placing it on a parchment-lined sheet pan before adding the cider, a sprinkle of brown sugar (Splenda blend) and spices (swapped nutmeg for the mace). The squash baked uncovered in a 375 oven and was spoon-tender after 45 min. A very welcome change from the usual butter-laden recipes.

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11 users found this review helpful

Grilled Sausages with Caramelized Onions and Apples

Reviewed: Oct. 9, 2011

To keep this dish from completely veering off into candyland, it's best to choose a spicier sausage, a non-sweet variety of onion and tart apples. I used apple cider from a local orchard and started with only a tsp. of brown sugar, eventually adding one more before finishing with a splash of apple cider vinegar. I found the glazed onions and apples needed something ... possibly an herbal note, so a little fresh thyme went in the mix (if I had fresh sage, I would have used that). For even more of a savory counterbalance, I served with dijon mashed potatoes and Brussels sprouts.

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Sweet Party Mix

Reviewed: Oct. 9, 2011

Without any dark corn syrup, I made a suitable substitute of 1/2 C light corn syrup + 1/4 C molasses which worked out very well. I used only rice squares and peanuts, then mixed in some yogurt-covered raisins once cooled. Because of the molasses, this was reminiscent of Cracker Jacks... it just lacked a little salt. Most likely I'll make this again for the holidays... maybe add some spices for a gingerbread twist.

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Apple Squares

Reviewed: Oct. 9, 2011

To 'kick off' apple season, I was really looking forward to baking these squares using some Cortland apples from a local orchard. Following the recipe precisely, the baked squares had a raw, not-quite-done characteristic to them, even tho' they tested done. Also, I found the finishing sprinkle of cinn-sugar dry and dusty (for lack of a better term) as it just sat on top of the squares and never really baked in. These just weren't fan favorites..

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3 users found this review helpful