Nikki Recipe Reviews (Pg. 1) - Allrecipes.com (10424451)

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Salsa Ninety Nine (Mild)

Reviewed: Mar. 10, 2011
Sooo tasty! It seemed really spicy when I tasted it during cooking, but after canning, it's extremely mild. I gave the veggies a quick whirl in the food processor, and it ended up with the taste and texture of the salsa/hot sauce served at Taco Time (a chain in western Washington). The salsa seems to be universally loved by kids.
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9 users found this review helpful

Shrimp and Garlic

Reviewed: Jun. 9, 2010
Fantastic! Light, fresh, and full of flavor. I used less olive oil (not sure how much, but probably closer to 3 Tbs), let everything except the avocado marinate all day, then added the avocado and some lemon juice right before serving. Got rave reviews from my family. Also wonderful as leftovers piled on warmed pita bread. The avocado actually didn't turn brown overnight because I had added lemon juice.
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13 users found this review helpful

Kettle Corn

Reviewed: Jun. 4, 2010
My 12 year old declared this better than the kettle corn from the fair, and that's all she ever begs for when we go. I did use the 3 kernal technique, and added the sugar and 1/2 tsp salt to the oil and swirled for about 10 seconds before adding the popcorn. Worked beautifully. The second time I accidentally added 1/2 c. sugar... NOT recommended! The sugar mostly carmelized and gave a burnt flavor before the popcorn fully popped.
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8 users found this review helpful

Grilled Asparagus

Reviewed: Jun. 4, 2010
No need to modify this or make it any more difficult, it is truly delicious EXACTLY as written. Part of the greatness of this recipe is its ease and simplicity. Make it according to the recipe the first time, then you can make it more complicated (with marinating, skewers, garlic, balsalmic, etc) as you please. BTW, this recipe also works extremely well for zucchini sliced length-wise.
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3 users found this review helpful

Slow-Cooker Pork and Apple Curry

Reviewed: Jun. 4, 2010
Very tasty, mild, kid-friendly curry. The raisins, coconut, and chopped peanuts sprinkled on top really add a lot to the dish. I added sweet potatoes the second time, which was also wonderful.
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3 users found this review helpful

Coconut-Lime Sorbet

Reviewed: Jun. 4, 2010
Followed the recipe exactly to make a lovely, bright, sweet-tart flavored sorbet. The second time I added ~1/2 c unsweetened coconut milk that I had left over from another recipe, ~1 c. light cream, and ~1/2 c extra sugar, and the result was a wonderfully refreshing coconut-lime ice cream.
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8 users found this review helpful

Chocolate Velvet Ice Cream

Reviewed: May 24, 2010
The texture was divine! Aptly named, this ice cream is absolutely smooth and velvety. It reminds me quite a bit of the Baskin Robbins flavor "Chocolate Mousse Royale" that they no longer make. I did think it was a little eggy and not quite chocolatey enough, but overall, a pleasure to eat.
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3 users found this review helpful

Ken's Perfect Hard Boiled Egg (And I Mean Perfect)

Reviewed: Apr. 10, 2010
Followed the instructions exactly and got purrrrfect hard boiled eggs! Lovely, creamy-textured yolks with no ring of green, tender whites, and they peel like a charm (the shells come off all in one piece after cracking the entire surface). Of course, I used the eggs that I let sit in the fridge for a week to increase the air space around the egg and make peeling easier.
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3 users found this review helpful

My Best Clam Chowder

Reviewed: Feb. 23, 2010
This is almost an exact copy of the Ivar's Clam Chowder recipe that circulates around Seattle (home of Ivar's Seafood restaurants), but that doesn't mean it's not freakin' awesome! I love going home to Seattle for a bowl of Ivar's clam chowder, and this recipe is very close to the creamy, thick, tasty goodness you can get at Ivar's. This is a clam chowder recipe that will convert clam chowder haters (including picky kids) into fans because it is mostly creamy and not very clammy/fishy. I agree with other reviewers, adding bacon definitely helps.
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4 users found this review helpful

Asian Coleslaw

Reviewed: Jan. 19, 2010
This was very tasty. It's really good right after you make it, and for a short while afterwards, but is definitely not so good the next day and just gets worse after that. Something about the peanut butter makes it pasty and unappealing the next day.
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5 users found this review helpful

Grandma Johnson's Scones

Reviewed: Dec. 30, 2009
Amazing! Almost like a sugar cookie in scone form, they're so rich and moist. Adding dried cherries, almond extract, and sliced almonds is my favorite.
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4 users found this review helpful

Zucchini Brownies

Reviewed: Aug. 25, 2009
Amazingly good, considering they have zucchini in them. Definitely dense moist, tender, and tasty, but with a certain crumbliness more remiscent of cake than brownie. They don't have the chewy texture that I love in brownies. I would make them again, but only as a way to use up zucchini. This time I made them according to the directions, but maybe next time I will try to squeeze some moisture out of the zucchini and add an egg or two.
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3 users found this review helpful

Mom's Zucchini Bread

Reviewed: Jul. 24, 2009
It's true. This is the best zucchini bread recipe out there. I keep trying other recipes, and thinking "hey, this is pretty good", then I make Mom's Zucchini Bread again and realize that's it's just that much better. I guess I should stop making other recipes and just stick with this one, because it truly is the best.
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9 users found this review helpful

Butter Chickpea Curry

Reviewed: Jul. 23, 2009
I love this curry for it's ease of preparation and for it's creamy, mild, and slightly sweet flavor. I've made it with cooked, cubed chicken instead of chickpeas, and it was wonderful that way, too. The recipe is very kid friendly, also. My DH loves it with naan.
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4 users found this review helpful

To Die For Blueberry Muffins

Reviewed: Jul. 23, 2009
Really, really good, but maybe I was expecting to actually die and go to heaven. Since I'm here writing this review, I guess that didn't happen. These muffins were definitely good (soft, sweet, but not too sweet, tender, moist, but not soggy), and I would certainly make them again, but it's not the be all and end all of blueberry muffin recipes for me.
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3 users found this review helpful

Beer Bread I

Reviewed: Jul. 23, 2009
Super easy and pretty tasty. And really great because I had some self-rising flour on hand that needed to get used up. I used lager, which is fermented differently than ale and I think has a "breadier" flavor that just goes better in bread than ale. I want to try this bread again with cheese.
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4 users found this review helpful

Spicy Sweet Potato and Coconut Soup

Reviewed: Jul. 23, 2009
I LOVED this soup! I kept craving it the next day and couldn't wait to have it again. I cooked the peeled sweet potatoes directly in the broth/coconut milk. Then I mashed them a little with a potato masher to make a chunky-yet-creamy soup. I loved the combination of coconut, sweet potato, and ginger flavors. My husband thought the ginger was overpowering, but this is probably because I minced the ginger rather than slicing it, so we kept biting into the ginger with every spoonful. Next time, I'll be a good girl and slice the ginger.
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6 users found this review helpful

World's Best Lasagna

Reviewed: Jul. 15, 2009
The sauce is truly fabulous and worth making just on it's own. The lasagna is excellent, too. :)
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3 users found this review helpful

Kalua Pig in a Slow Cooker

Reviewed: Jul. 10, 2009
So good, I keep salivating whenever I see a large pork roast at the store... I want to make it again, and I still have some leftovers in the freezer from the last time! The pork is incredibly flavorful, considering how simple it is. No need for any sauce, IMO, although the kids added BBQ sauce. I was a little scared about the strong liquid smoke smell when I first rubbed it on, but turns into a mellow smokiness after the pork is cooked. BTW, if the roast doesn't fit in your crockpot, you can make it in the oven, with an oven bag or tightly covered/wrapped with foil. Bake at 325-ish (275 to 350 works) for a long time, 4 to 8 or more hours (the longer time with a lower temp and vice versa), until the internal temp is 195 and the meat falls off the bone. Shred and mix with juices. Fabulous!
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5 users found this review helpful

Creme Brulee

Reviewed: Jun. 22, 2009
Good recipe. I followed CHEFPEON's advice about not cooking the egg/cream mixture before baking and the custard set perfectly and was sublimely smooth and creamy. I personally would have preferred the custard a little sweeter, but the caramelized sugar did add a wonderful sweet crunch. Also, I had always thought that you had to eat the creme brulee RIGHT AWAY to avoid the sugar from dissolving, but I actually put some uneaten ones in the fridge and the caramelized sugar was still hard a couple hours later (definitely starting to dissolve the next morning, though).
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6 users found this review helpful

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