Nikki Recipe Reviews (Pg. 1) - Allrecipes.com (10155689)

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Charline's Sweet Potato Casserole

Reviewed: Sep. 16, 2007
This was wonderful. My grandmother said it was the best Sweet Potato Casserole she has ever eaten. I used 2 cans of mashed sweet potatoes and 1 can of regular and just mashed them myself; I added a small can of crushed pineapple, I had to bake it longer than was specified but it was worth it. I made a little more topping than the recipe called for and instead of using just regular Corn Flakes, I used a cereal called Oatmeal Crisp with brown sugar. The brown sugar in the cereal flakes and bits of oatmeal crisp really made it outstanding! Very delicious.
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4 users found this review helpful

No Roll Pie Crust I

Reviewed: Oct. 22, 2007
This was just wonderful!! I tripled the recipe and used Safflower oil instead of vegetable or peanut, and only 1 tsp. of salt since I made this crust for a pot pie and the filling was already salty. I also spread not more than a tblspn. of butter over top of crust for a browning effect. This is for sure a keeper.
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2 users found this review helpful

Grandpa's Peanut Butter Fudge

Reviewed: Oct. 24, 2007
This was delicious!! I made it at home and my grandma loved it. It's hard to beat her peanut butter fudge, but I think I did. We just got back from N. Carolina and the family loved it!! It didn't last long so I had to make more. Here are some things that I did that you might try: If using Jiff peanut butter or any peanut butter that is a little more stiff and not so oily, add about 1/2 cup extra of peanut butter and a but more butter than called for. This will make it more creamy and smooth. I also add a bag of Peanut Butter Chips to the mix right before I pour it out so they don't melt all the way. This adds more flavor and gives you something to chew. I reserved a handful of the chips to sprinkle on top of the fudge and lightly pressed them down into the top. When using a pan to boil the fudge make sure it is a burn proof pan. I made the mistake of using a pan that wasn't scorch proof and it changes the flavor. Also, don't let the fudge get too stiff when you are stiring it to cool it down before you pour it, keep it a little more soft so that it pours easily and spreads evenly. This fudge tastes better if you let it set for about 3 days in an air tight container at room temperature. By this time it has had time to marinate and is much creamier. In N. Carolina the fudge didn't even get a chance to sit for a few days. I hope this helps. Thanks for a great recipe, I will be making this again and again. Especially when the holiday's come around.
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46 users found this review helpful

Peanut Butter Bread I

Reviewed: Oct. 25, 2007
Okay, this is the first low rating I've given. I wasn't too impressed with this bread. After it came out of the bread machine it was really really moist, not at all normal bread consistency. I waited to see if it would be better the next day and it was, it was more firm; however, I was still not impressed with the taste. PLEASE!! don't toss this recipe aside until you've tried it yourself though. Just because someone gives a low rating doesn't mean it's a bad recipe and no good. Everyone has their own likes and dislikes. What I like you may not like, and what you like I may not like. We all have our different tastes; this bread just didn't tickle my taste buds. Other's really enjoyed it, so try it. You have nothing to lose. If you like it then you have a great new recipe. If not, then you won't be missing out on anything.
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8 users found this review helpful

Beef Stroganoff II

Reviewed: Oct. 25, 2007
This was delicious. I didn't give it a full 5 stars because it could use some improvement according to each person's tastes. I used hamburger instead of steak because I am not a fan of steak. Also, if any of you use the thick Amish noodles you might want to add more sour cream, it can be a bit dry without the extra because the noodles are so thick. My grandma was wanting some good beef stroganoff and when I fixed this, she was pleased. It tasted really good and was easy to make. Thanks for this recipe.
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0 users found this review helpful

Fry Bread Tacos II

Reviewed: Oct. 25, 2007
I only used the Fry Bread recipe and they were YUUUUUMMY!!!!! My grandma loved them and I couldn't get enough until my stomach said ENOUGH!! This is a must try.
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Zucchini Casserole I

Reviewed: Oct. 25, 2007
This was different. The garden came in and I was wanting some new ideas to use the Zucchini in, and this was just perfect. Very moist and well worth it. I will be making this again.
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Zucchini Cornbread Casserole

Reviewed: Oct. 25, 2007
This was different. The garden came in and I was wanting some new ideas to use the Zucchini in, and this was just perfect. Very moist and well worth it. I will be making this again.
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1 user found this review helpful

Garlic Cheese Chicken Rollups

Reviewed: Oct. 25, 2007
These were outstanding. I was wanting some new recipes for chicken instead of the usual and this was it!!! It was quite rich so if you fix these make sure you don't make any side dishes that are rich themselves or that have garlic in them. Here are a few tips for those who could use them: If you are having trouble finding the garlic cheese spread, I found one made by Philidelphia and it is a Garlic and Parmesan cheese cracker spread. They just came out with these and it works really well, it should be in the refrigerator isle. I found it in Wal-Mart. For those who don't keep bread crumbs around the house like me, you can use crushed crutons. I used some seasoned crutons that we had and crushed them up, it adds extra flavor too. Also, for those who said that their chicken was bland, try marinating your chicken AFTER you have pounded them thin, in a bowl of Kraft Zesty Italian dressing, it has to be the ZESTY, regular Italian doesn't work as well. It's best if you marinate them overnight, but even if it's only a few hours, it still adds a really great flavor. I 99% of the time marinate my chicken in this dressing first no matter how I fix it. Hope this helps. Thanks for a really great recipe.
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242 users found this review helpful

Apple Crisp IV

Reviewed: Aug. 6, 2008
I loved this recipe. I followed some of the other reviews and my grandma and I just loved this. She thought it was a bit dry without the ice cream, but it was just right for me. I'm the kind of person that likes less filling but more of the crust, so when I only had 6 medium apples in the fridge that needed to be used, it was okay. I first let the peeled and sliced apples sit in enough lemon juice to make a little puddle in the bottom of the bowl, and sprinkled with sugar and cinnamon (to your taste). I stirred the apple lemon combination periodically while I was preparing the crisp. For the crisp I used only 1 1/2 cups self-rising flour (didn't have all purpose, but it worked just fine), 2 1/2 cups quick rolled oats, 1 heaping teaspoon cinnamon, 1/2 teaspoon nutmeg and 1/2 teaspoon allspice. Hint: for those who don't have the patients to continue cutting the butter into the dry mixture, try mixing and mushing it together with your hands until mixed and then use the fork to scrape into little pieces. This worked really well for me and it sped the process up. After I assembled the bottom layer of the crisp and the layer of apples, I took to lemon juice mixture that was in the bottom of the bowl and spooned it over the apples, then I sprinked the apples with more sugar and cinnamon before adding the top layer of crisp. Baked for about 47 min. and YUMMY! Couldn't stay away from the pan! Next time I will try to use some of our home canned apples and see how that turn
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4 users found this review helpful

Blueberry Buckle

Reviewed: Aug. 6, 2008
This was delicious. Next time I'll double up on the topping for myself, but it was just right for everyone else. I warmed it up the next day and put some light whipped cream over it, and when it melted it made a really good cream sauce with the cake. Very scrumptious. I needed to use up some blueberries in the fridge before they went bad, and now I'm hoping they will bring some more to me, so I'll have an excuse to make this again.
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Mushroom Sauce Baked Pork Chops

Reviewed: Aug. 11, 2008
If it's too bland for you, try what I did. I only used 4 boneless pork loin and pounded it out thin. I then took a fork and poked holes into the pork and marinated them for a few hours in a package of Grilltime Marinade (Zesty Herb, made according to packaged directions) and also added Thyme and a bit of Red Pepper, DO NOT USE SALT! After meat has marinated, pour all of contents into skillet, including leftover marinade; brown pork on both sides. After pork is browned take out (leave the drippings in pan). Sautee your onions in the drippings with a little bit of butter. Meanwhile, microwave 1 can of Cream of Mushroom Soup and 1 can of Cream of Chicken (DO NOT DRAIN THE WATER OFF & DO NOT ADD THE MILK YET) (I suggest using Low Sodium soup as the marinade is already pretty salty). Tip: Microwaving the soup first straight out of the can makes it easier to get all of the clumps out. Whisk together until smooth and then add a little milk not a lot, just about 1/4 cup. After soup is smooth, pour into the skillet with the drippings and onions; add a sprinkle of more Thyme, some garlic powder, and some black pepper. Stir together until hot, then pour over pork loin and potatoes. Bake as usual. This makes a very tasty thick cream sauce, and the meat is very delicious. I didn't put the potatoes in with the pork, instead I made homemade mashed potatoes so we could use the sauce as gravy, fried green tomatoes and biscuits. You don't need to bake as long without the potatoes
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1 user found this review helpful

Cabbage Burgers

Reviewed: Aug. 11, 2008
These were very delicious. We like a bit more herbs and spice, so here is what I did. I didn't use a lot of beef because we like more cabbage than meat, and I used very lean meat (won't have to drain). Cook beef with a bit of diced green pepper, lots of onion, diced tomato, imitation bacon bits, a sprinkle of red pepper (not too much), sprinkle of nutmeg, thyme, garlic powder, salt, & worcestershire sauce. When meat is brown, add a little diced carrot (do not use a lot of carrot because it will overpower with its sweet taste). Add shredded cabbage and 1 Tbs. Canola oil. Mix and cook until cabbage is done. We didn't have any frozen bread loaves, so I used some leftover freezer crescent roll dough, and they came out SOOOOO YUMMY! Next time I will try using some chopped up jalapeno peppers.
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2 users found this review helpful

Mom's Buttercream Frosting

Reviewed: Oct. 8, 2008
MMMMMM...Now that's what I call frosting. I only gave it four stars because I like frosting to be a bit thicker than this; but this recipe is perfect for the type it is. MOVE OVER WHIPPED CREAM CAUSE HERE COMES THE BUTTERCREAM. WooooHoooo!
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3 users found this review helpful

Apple Slab Pie

Reviewed: Sep. 18, 2009
WONDERFUL! Needed a quick dessert with apples, and tried this. Everyone gave great compliments. Def a keeper for anytime, and makes a great fall dessert on a chilly night with a scoop of vanilla ice cream on top! I used a different pie crust recipe because I do not like a "roll" pie crust, so I used the "NO ROLL PIE CRUST I" from this website, you just press the crust into the pan with your hand, so much easier and very crisp and flaky.
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12 users found this review helpful

Sausage Potato Casserole

Reviewed: Jan. 18, 2010
Excellent recipe. Anytime you get a thumbs up from my grandma on a new recipe, you know it's a keeper. I did tweak it a lil. I used Mild breakfast sausage (next time I'll use Hot, the Mild was too mild). I added frozen broccoli pieces into the layers after the potatoes. I used 4 cups of sliced potatoes instead of 3. 1 can of soup didn't make very much "sauce" so after the last layers were put on, I took an additional can of mushroom soup added 1/2 cup of milk to it, stirred it really well and poured it over the very top of the casserole. Baked for the full length of time, removed it from oven for about 5-7 minutes so it would thicken a bit, then sprinkled French's Durkee Onions on the top before adding the cheese. Returned it to the oven uncovered for about another 10 min. Let set for a few minutes before I served it. Made homemade biscuits to go with it. Very delicious!
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3 users found this review helpful

Candy-Coated Milk Chocolate Pieces Party Cookies

Reviewed: Feb. 8, 2010
Excellent! Be sure to follow the sifting instructions, very important. I used Peanut M&M's turned out fantastic!
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2 users found this review helpful

Sorta Salisbury Steak

Reviewed: Feb. 11, 2010
This was absolutely delicious! I had to use more oil than called for for the frying. I also seasoned the meat with salt, pepper, and garlic powder with parsley on both sides before I breaded it with the flour. I used 3 onions and a large can of mushrooms in the layering. Since we like a lot of gravy I added some water to the beef sauce in the pan (after I removed the meat, onion and mushrooms at the end of the 2 hrs. cooking time) added some more salt and pepper, and enough flour to make it thick. After it was the consistency I wanted, I returned the meat etc. to the pan with the gravy and returned it to the oven on 225 for another hour. Turned out EXCELLENT! I don't like Round Steak, but this was enough to change my mind!
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4 users found this review helpful
Photo by Nikki

Apricot Casserole

Reviewed: Feb. 22, 2010
OUTSTANDING! This was very easy to make and delicious. The recipe I believe has a typo in it: it says 1/2 cup of butter divided in the ingredients, but in the directions it says to melt the 1/2 cup of butter with brown sugar, flour and juice and pour over top of apricots; this is not correct. Melt only half of the 1/2 cup (1/4 cup) of the butter in with the brown sugar, flour and juice. Use the other 1/4 cup of butter for the cracker crumb topping. I'll try it with peaches next time too. HINT: For easier cleanup use a glass dish instead of metal and use Pam spray on the bottom and especially the sides, cuts calories and hassle by not needing to grease the dish.
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21 users found this review helpful

Grandma's Homemade Banana Bread

Reviewed: Sep. 9, 2010
Delicious!! I took some advice from the others and made some additions. I added 1 tsp. of cinnamon and 1/2 tsp of nutmeg, 3/4 TBS. of Baking Powder and I used Vitamin D milk instead of sour milk. Turned out excellent! Made it last night, and it's almost gone. The only thing I would warn you about is to make sure you use a big enough loaf pan, I used a size bigger than the directions called for and it still dripped over the sides a bit, still turned out great! Love it. Thank you for the recipe.
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3 users found this review helpful

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