Marisa Nicholls Recipe Reviews (Pg. 1) - Allrecipes.com (13439402)

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Marisa Nicholls

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No Crust Coconut Pie

Reviewed: Aug. 5, 2014
LOVE LOVE LOVE! This should be called called "NO CRUST COCONUT CUSTARD PIE" as it is definitely "custardy" I rated only 4 stars because of the adjustments I made as per previous reviews. I got almost forgot mine in the oven and browned the top a little more than I would have liked but it didn't ruin it this pie was absolutely delicious! I used a Glass Pie Bakeware sprayed generously with Pam (original), 3 eggs is plenty! I used Sweetned Coconut so scaled back the sugar to 1 cup but just a 1/2 cup of sugar will still satisfy the sweet tooth, used 8oz of coconut just cause I like even numbers lol and blended all in my blender which help to shred down the coconut so it's not stick in your teeth pieces. Baked at 350 now the cooking time will vary because at almost an hour into baking it was still liquidy in the middle yet fully browned on the top my suggestion let it cook until it's the desired brown you want from 50 minutes to an hour let cool and put in fridge for a few hours to set and no worries it will be fully cooked and you will soon be enjoying creamy custardy deliciousness ;-D
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Easy Herb Roasted Turkey

Reviewed: Nov. 25, 2011
Easy and tasty! I prepared as is and had enough to baste a 22 pound Turkey. First time using this recipe so just to play it safe I injected the breast meat with butter. Our Turkey was delicious not too dry not too moist and flavorful. Thanks for sharing :-)
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Cranberry Sauce I

Reviewed: Nov. 25, 2011
Easy, Quick, Affordable and Tasty! I pulsed the ingredients in my blender twice for a chutney/sauce consistency. I prepared ingredients as directed but when I did a taste test I thought I might have to tweak it a bit but after letting the sauce sit in the fridge to cool for several hours I tasted it again and it was perfect! Thank you for sharing your recipe :-)
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Photo by Marisa Nicholls

Pico de Gallo

Reviewed: May 25, 2011
I rated this 5 stars even though I didn't follow this recipe because I am sure its delicious. You really can't go wrong making Pico de Gallo its simple and flavorful even if you omit a few ingredients. I didn't use Roma tomatoes I find them to be a little too soggy for my taste so I used 1 large firm Beefsteak Tomato. I love Red Onion but I didn't have one on hand so I opted to use a little more than half of a large White Onion instead. I used as much Cilantro as I wanted because 3 tablespoons hardly seems enough. I like heat so I used a 1/2 of a Jalapeno, if you don't have a fresh pepper on hand just use the ones that come in a jar or can it will work fine. Do not omit the fresh garlic it adds to the flavor but the garlic powder isn't really necessary in my opinion and neither is the Cumin. Salt and Pepper to taste is definitely a must I used fresh cracked pepper. However you decide to prepare it you definitely need to add Lime Juice I used the juice of 2 little Limes, it really helps to bring out all the flavors and keep your Pico de Gallo fresh. I paired it with some Blue Corn Tortilla chips and the leftovers if there are any ha ha will go nicely atop of my butter herbed Tilapia fish Fillets for tomorrow's dinner.
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Pudding Shots

Reviewed: Apr. 16, 2011
If you want them to be a mousse consistency use only 1 cup of milk and no Cool Whip but if you prefer them to be an icecream consistency use 2 cups of milk as directed on the instant pudding box. For my recipe I used 1-3.4 ounce box instant chocolate pudding and 1 cup of Tequila Rose Cocoa Cream, 3/4 cup of Vodka (because we're not big fans of Vodka in this recipe) and if you want them to set use at least 1 cup of Cool Whip and cover whatever container/s you put them in. Best if left in freezer overnight. I also prepare another version of my recipe using Vanilla Instant Pudding, Tequila Rose Strawberries and Cream and add Grenandine to the mix until I reach the desired color of pink I want. If you do not use the Grenandine they tend to look a greyish color.
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Fried Chicken

Reviewed: Feb. 18, 2011
A good start to a coating for fried chicken but I definitely recommend tweaking this recipe as other members suggested perhaps dredging it in milk and or egg and using some chili powder or other types of seasoning because the coating as is was way too blah and by blah I mean no flavor at all.
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Honey-Garlic Glazed Meatballs

Reviewed: Aug. 22, 2009
I intend to use this recipe for an upcoming outdoor party as an appetizer. I will make a lot more of the glaze more of a sauce and keep it warming in a crock pot. I may even use just the meatball recipe next time I make meatloaf or burgers. The sauce is sweet and tastes similar to Asian sauces. The next time I make this I will reduce the amount of honey. I would love to try this glaze with chicken maybe add some toasted sesame seeds or with just some heat added like chili sauce or some other type of hot sauce the garlic (i used 2 whole heads of garlic) is nice but I wouldn't mind a kick of heat.
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Pistachio Crusted Chicken

Reviewed: Aug. 22, 2009
Easy quick affordable and tastes good! For my version I made skewers. When I made it I did not find it to be sickly sweet or "mustardy" tasting and the Pistachios get soft as they bake so their not jaw breaking crunchy and the nutty flavor is not at all over powering. I used the sauce as a marinade for the chicken and let sit overnight in fridge. I intend to use the sauce alone as a dipping sauce or marinade in other future recipes. Since it was my first time trying this recipe I had no idea what it would taste like and I wanted to make a meal so I opted to pair with a simple white rice and tomatoes cut into quarters with a raspberry vinaigrette dressing. Whether serving alone or with sides, I highly recommend making the raspberry dipping sauce (seedless raspberry jam & red wine vinegar warmed in microwave)
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