NICURN Recipe Reviews (Pg. 1) - (13276687)

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Baked Macaroni and Cheese from Grandma

Reviewed: Nov. 29, 2011
This recipe has changed over the years and I've experimented a lot on this, but, this one has been the biggest hit at dinner parties. With kids and adults
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Best Green Bean Casserole

Reviewed: Nov. 29, 2011
Made this for Thanksgiving and everyone loved it. I used fresh, yellow and green, beans for color (if you use fresh, microwave beans for about 5-7 min on high before adding other ing.) and mixed everything all together(including about 1/2 of the fried onions) except a little cheese which I set aside, to add to the top before baking. I also mixed the cheddar cheese with about 1/2 cup of parmesan cheese before adding to the top. I didn't add the remaining onions until right before serving, to keep them crunchy and it was delish! REMINDER: Do not add milk to soup before using. I am sure that is why some people complained about it being "runny"
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29 users found this review helpful

Creamy Chicken Lasagna

Reviewed: Sep. 15, 2010
Made this the other night and it turned out delicious! I added 2 tablespoons of pesto to cream cheese mixture along with about 3/4 cup shaved parmesan cheese and just enough broth to soften the cream cheese mixture then I just tossed the shredded chicken (pre-broiled from store) with 1/2 the marinara sauce before spreading on top of cream cheeses and noodles, a layer of chicken then noodles and cream cheese, then repeat. You do need more noodles then called for, unless you use a smaller casserole dish (9x9) but then, it will be more dense, which is what we like. Sprinkled a blend of mozzarella and sharp cheddar cheese on top with some seasoned Panko bread crumbs and cover with foil and bake. Take foil off for the last few minutes. Bubbly and delicious it really is the best comfort food for the fall season.
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4 users found this review helpful

Cheddar Buttermilk Biscuits

Reviewed: Jan. 16, 2010
These biscuits are so flaky and savory, my family LOVED them!! I cut up the butter and froze it, pulsed the dry ing. in the food processor then added the frozen butter pieces (makes them extra flakey)and pulsed only twice then added the buttermilk and cheese(we used 1/2 cup grated mozarella and 1/4 cup grated hard goats cheese) and rosemary(instead of c. pepper). and pulsed only 3 short times. dumped it all on a floured counter needed it only enough to shape it into a 1 inch thick circle, floured a cup and cut out the biscuits. Baked as directed and served warm with sunny side up eggs. My husband is a vegetarian, but, next time I am going to add chopped up crispy bacon! Yum! Enjoy!
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Warm Flourless Chocolate Cake with Caramel Sauce

Reviewed: Nov. 9, 2009
I made this cake for my mom's birthday party and it was an extremely easy and delicious recipe! It was very rich and if you are a chocolate lover you will LOVE this cake! I also, used the Choc. Genache recipe from this site instead of the caramel sauce,to go with it which was also very easy! I used raspberries for decor on top along with a light sprinkle of powdered sugar and the only request I rec'd was "are there anymore raspberries and do you have any milk?" It got rave reviews from everyone, even my 5 yr old nephew who is very picky (he asked for more berries). If you are a dark chocolate lover like I am, use 70% cocoa chips if you can find them ( I bought mine at Whole Foods grocery store). The cake is very rich, so thin slices are perfect and you can serve more guests, if they don't fight over the last slice, like mine did. I suggest serving it with fresh berries, a small scoop of vanilla ice cream or possibly some red wine would be a great companion to cut the richness, other wise follow the recipe exactly. You wont be disappointed. I gave this 5 stars (even though I didn't make the sauce) because it was sooo easy to put together and it tasted so decadent. Enjoy!
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7 users found this review helpful

Crustless Spinach Quiche

Reviewed: Sep. 10, 2009
I love this recipe. You can do anything to it and it is very forgiving and tasty! The first time I made this I wanted it a little less dense, so I cut the spinach in half and added fresh mushrooms,it was delicious! Since then I have used sauteed asparagus tips, smoked salmon and brie (that's my favorite) chopped apple wood smoked bacon etc... and I only use 1 cup of shredded cheese and 2 oz low fat feta or 3 sticks of lowfat string cheese(chopped) and 2 tablespoons of freshly grated parmesan cheese. I also only use 2 eggs and 1 cup of egg whites it is always delicious and healthy! Each slice is about 160 to 200 calories! If you do use egg whites you have to increase the cooking time to 45 minutes, and cover with tin foil for the first 35 min., though, well worth the wait! I make this recipe different every week and eat a slice for breakfast on my way out the door. Yummy!
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22 users found this review helpful

Homemade Butter

Reviewed: May 4, 2009
We use this recipe ALL the time and it's the best! We add a little fresh minced garlic for garlic bread or omit the salt and a little sugar and cinnamon. You can play with it by adding almost anything. My favorite is adding about 1 tablespoon of honey at the very end of the whipping time and spreading it on pancakes, YUM YUM. My husband likes to add honey and grated orange rind, which is also very good on pancakes, toast or any type of muffin or bread. The skies the limit with this recipe. Have fun!
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3 users found this review helpful

San Francisco Sourdough Bread

Reviewed: Apr. 5, 2009
Used my starter(from this website) after only 4 days, but, the bread came out delicious and very authentic to a rustic sourdough. The loaf didn't rise as much as I would have liked but the round I made raised nicely!I did use 2 cups of the starter instead of 1 1/2 (just add a little more flour to recipe to balance)and added just a pinch more yeast to the bread recipe and was able to make 2 loaves without any problem. Delicious! I highly recommend this recipe. My whole family loved it; even a few days later! My house is a little cold, so I rose the dough in the oven after letting it heat up to 150 degrees and then turning the oven off and leaving the light on, it worked perfectly. Good luck!
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Fabulous Homemade Bread

Reviewed: Mar. 13, 2009
My husband and I love sourdough, but, we were looking for a whole wheat recipe to keep it healthier and were surprised at the awesome"sourdough like"flavor of this bread. It was easy and fun to do together. We halved the recipe and froze 2 loaves in a loaf shape (flour a plastic bag first). This was very easy, just thaw in the fridge the night before, turn the oven on to 100 to 150 degrees than shut oven off and let it rise in the oven for an hour and then bake; it's truly that easy. We would have liked the bread to rise more, but the flavor makes up for the size. Next time will add a little more yeast or dough to the pan.
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