NicoleR33 Recipe Reviews (Pg. 1) - Allrecipes.com (13246436)

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NicoleR33

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Baked Mushroom Thighs

Reviewed: Oct. 6, 2009
Great recipe! Here's what I did: I took 1/4c can mushroom soup and a cup of milk and whisked them together. I also added garlic salt for flavor. I trimmed the fat off the chicken thighs (which I think are better than chicken breast b/c the bone holds in all the flavor). In a separate bowl I mixed a packet of onion soup mix and a 3/4c breadcrumbs. Dipped the thighs in the soup mix then rolled it in the dry mix. I placed them on a wire rack over a pan and sprayed it with spray butter. Cooked it at 375 for 45 mins. Was cooked perfectly. I took the remaining soup, whisked in a cup of milk (added more garlic salt to taste), and about 2 tsp of cornstarch. I did everything to taste/look. I cooked rice and some steamed asparagus with it. Great meal no leftovers!
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124 users found this review helpful

World's Best Lasagna

Reviewed: Oct. 17, 2013
It is the world's best lasagna! I followed the recipe exactly (but I did sub. ground turkey for ground beef) and it was so good. I didn't find it too salty like some other reviewers did, maybe that had to do with my turkey sub. The sauce was fantastic, very flavorful! I let it simmer for about 45 mins and used oven ready lasagna noodles. I love the fact that there wasn't a lot of ricotta cheese. In a lot of lasagnas the ricotta can dry out and it's all ricotta and pasta-not my favorite. I often end up scooping most of the ricotta out. However, with this recipe the ricotta is such a thin layer. It's more meat and sauce, which makes this recipe so good. I actually had extra meat and sauce after layering the lasagna. A little something to snack on or give my husband a little taste of what's to come!
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2 users found this review helpful

Easy Whipped Cream

Reviewed: Apr. 19, 2009
So good! I followed some reviews and reduced the sour cream to 1/4c, increased the heavy cream to 3/4c, and I made sure the metal mixing bowl and metal whisk were super cold before I started. I also used Splenda instead of regular sugar. It turned out so delicious!
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1 user found this review helpful

Chicken Tortilla Soup IV

Reviewed: Jun. 3, 2009
This soup was really good. No leftovers! The amount of spices were good, I added a bit more though (my own preference though). Instead of using raw chicken, I used a pre-cooked rotissere chicken from the market. It worked great and it didn't have to cook that long, just until hot. Will make again. My own recommendation would be to taste the broth to make sure the spices are right, you might not want it tasting too much like plain chicken broth.
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1 user found this review helpful

Lemon Pie Bars

Reviewed: Apr. 5, 2010
Loved them! But here's how I tweaked the recipe based on other reviews: for the crust I followed the original recipe. It didn't mention whether or not to grease the pan, so I did anyway, which I'm glad I did because the crust tended to stick on the sides. For the filling: 6 eggs, 2 1/4c sugar, 6 tbsp flour, 3/4c lemon juice, rind of 1 lemon. I baked it for 25 mins, then made sure it was cool before I sprinkled the powder sugar. The crust and the filling were proportionate and tasted great! If you don't want it too be real sweet, maybe cut the sugar down to 2c instead. I also thought they got better the longer they were in the fridge. Lemon bars are my fav and this recipe was sooo simple and tasted sooo good.
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Oven Fried Chicken II

Reviewed: Jun. 17, 2010
This was such a good recipe! Easy to make, all the ingredients are staples in my pantry. Cooked for 350 at 60 minutes, turning once and it came out perfect. No leftovers, all gobbled up. I thought the cook time was long but it was just right. Juicy and all.
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2 users found this review helpful

Grandma Ople's Apple Pie

Reviewed: Jul. 7, 2010
Like everyone else, this was an awesome recipe. It was the first apple pie I've cooked from scratch, all though I did use a refrigerated pie crust. I followed the recipe with everything except I added a tbsp of vanilla, tbsp cinnamon, a sprinkle of nutmeg and used an egg wash for the bottom of the pie crust- which may not have been necessary. I mixed the apples with the sauce before filling the pie. I also reserved some of the sauce to brush over the top crust (I didn't use a lattice type crust, just a regular one). I cooked it at 350 for 80 minutes. I also used a combination of golden delicious apples and granny smith apples. I was kind of worried because some reviewers said golden delicious apples don't turn out good- but it did! I just made sure they were cut uniformly. Thanks for sharing! This is going to be the pie I make every time! It's surprisingly simple!
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Photo by NicoleR33

The Best Rolled Sugar Cookies

Reviewed: Oct. 25, 2010
I followed the suggestions of others and increased the sugar to 3 cups and the vanilla extract to 2 tsp. I was so worried about the dough being sticky because of what others said, but it was perfect! After mixing the dough I separated it into 3 parts, shaped each into a disc, wrapped each one in plastic wrap, and patted to 1 1/2". I left it in the fridge overnight. When I unwrapped them and I rolled them out in powdered sugar. I placed my cuts on parchment paper on a cookie sheet then placed them in the fridge for about 10 mins. I cooked them at 375 degrees for about 9 mins. They turned out great and I used the sugar cookie icing to go with them. The only thing is that it only made about 30 cookies with a 3" cookie cutter (pumpkin shape). I was expecting it to yield a lot more. This was my first attempt at sugar cookies and I could not be more pleased. Those who gave this recipe a bad review must have done something wrong along the way or did not read the reviews and make adjustments...I cant wait to make some for Christmas!
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3 users found this review helpful

Slow Cooker Pot Roast

Reviewed: Jun. 13, 2012
The first time I made this recipe I followed it exactly and I thought it was good, not great. For some reason the sauce wasn't that flavorful to me, maybe it was too watery. I made it today and followed the recipe but instead of mixing the dry packets with water, I mixed it with a can of mushroom soup and a couple tbsp of water. I poured that over the veggies, including quartered red potatoes, then put it on low for 7 hours (I had a smaller roast- a little less than 2lbs). It turned out awesome! The sauce was a great consistency (not too thick or thin). Adding the soup saved me from having to thicken it with corn starch, which would've been a pain. I think I could've cooked it for less time too, maybe 6.5 hours instead. But I loved the way it turned out, definitely a keeper!
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Stuffed Shells IV

Reviewed: Aug. 5, 2009
Great recipe, it was time consuming though, I suggest making the stuffing ahead of time. This recipe does make a lot and I froze the leftovers.
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Sugar Cookie Icing

Reviewed: Oct. 28, 2010
The icing was good, the colors great (I couldn't find paste colors, so I used gel). I needed to triple the recipe for 30 3" pumpkin shaped cookies. Then I made another batch for the decorations on top of the base color. Like what others said, you have to mess around with the milk/syrup combo to get the right consistency. I made the mistake of making the cookies a few days ahead of time, thinking they'd be fine. Turns out the brown facial expressions of the pumpkin cookies I piped on gradually "rusted." It looked like it dried out, then one of them started leaking syrup! I didn't know if I mixed it right or if after time the syrup separates. I was mortified! Though they still tasted good. Sooo...if you're going to make them ahead of time, make sure it's only a day or two (not 5 like me!).
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No Bake Pumpkin Pie I

Reviewed: Nov. 24, 2011
So easy! Just added a tbsp of vanilla though- that's the only change. Be sure to add the beaten eggs a little at a time to make sure they don't scramble! I made a day ahead and the consistency was perfect!
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3 users found this review helpful

Candied Yams

Reviewed: Nov. 24, 2011
Easy recipe. Only thing I recommend would be to puree the yams (I pureed them in a food processor) before placing them in a baking dish. I made them last Thanksgiving without pureeing them and it tasted good, but the consistency/presentation wasn't appealing. So this year I pureed them and there weren't any leftover!
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Artichoke Chicken

Reviewed: Aug. 10, 2009
Mine turned out pretty good, baked it at 375 for about 40 mins. I did the half sour cream/half mayo to make it less greasy and I also used the marinated artichokes. It gave the chicken a tangy flavor, which was only ok. I might use the non marinated artichoke hearts (with garlic salt added) next time for a more savory taste over a tangy one. I will make this recipe again.
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Real Texas Chili

Reviewed: Jul. 9, 2010
This recipe was ok. I followed it exactly and it was more like a stew than a chili. It was also kind of bland, though I added extra chili powder, salt, and cumin. It was very soup like. To salvage it I added chili beans, tomatoes and onions. I also did what one reviewer suggested and used a potato masher to split up the meat. After the extra ingredients were added it was a lot better.
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Chocolate Cream Pie II

Reviewed: Apr. 19, 2009
This was my first time making a chocolate cream pie from scratch. I followed the reviews and added 4 tbsp of cornstarch instead of 3. The consistency was perfect, but the taste was too cocoa-y, not sweet at all (at least for my tastebuds). That was weird because I tasted it when I mixed it in the bowl to be sure it was sweet enough, and it was. But after it set, it tasted completely different. My parents liked it though!
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