NikkHoff Recipe Reviews (Pg. 1) - (13446996)

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Artichoke & Spinach Dip Restaurant Style

Reviewed: Sep. 13, 2009
I agree with previous reviews that this dip was way too bland. The next day, my husband and I pulled it out of the fridge, zapped in the microwave, stirred in a bit of onion and garlic powder, salt, and pepper, and it was a million times better. I think if I had used an alfredo sauce that had garlic flavor already or marinated artichoke hearts it would have helped, but honestly, it needed the salt more than anything. My husband agreed that it lacked something to be desired. So with a little doctoring, it's pretty good. But definitely not the best I've ever had. I would suggest adding about a 1/2 tsp of salt, 1/4 tsp pepper, and at least a 1/2 tsp each of garlic and onion powder before baking. I also added a little pimento on top before baking and it added a little color and flavor.
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2 users found this review helpful

Blackberry Cobbler

Reviewed: Sep. 13, 2009
This was THE BEST cobbler I've ever had in my life! (Sorry Mom and Grandma!) My husband raved that it was probably the best dessert I have ever made (Believe me, I do a lot of excellent desserts). It was so good we couldn't wait to get up in the morning and reheat some with a little cream on top for breakfast. It wasn't way too sweet or floury tasting like some cobblers I've had. It had the right amount of crunch to the corners after baking for an hour (my favorite part!). If there was a 6-star rating, I would give it. Thanks a million! I know what I'm taking to my next potluck :)
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8 users found this review helpful

Butternut Squash Soup

Reviewed: Oct. 27, 2009
I give this 5 stars, but only with how I tweaked it. To make it less labor intensive, I microwaved the squash (after piercing it with a fork) for 10 minutes, turning every couple of minutes. This softened the skin to make it easier to use a knife to peel off the skin. I could have halved it, microwaved it longer, and scooped out the insides instead since this is how I "roast" butternut squash, but I didn't think about that until I was halfway done with cutting it in chunks. I used one whole small onion and 4 small cloves of garlic (my husband loves garlic and onion), sauteed them and then I added a dash or two of each (ground): sage, ginger, nutmeg, coriander, celery seed, and cloves. Then followed the rest of the recipe. I also used only 1 package of Neufchatel. Mine turned out creamier than any other butternut squash soup I've ever tasted. I never understood why people blame the texture of their creations on the lack of fat in neufchatel since its essentially the same as full fat cream cheese. I've never had that problem (even with my award-winning cheesecake). If you want a thicker soup, reserve about a cup of the cooking liquid while you're pureeing the chunks of squash with the cream cheese. That way, you can judge how thick its going to turn out. I ended up pureeing and adding the rest of the liquid in the end. If it didn't turn out creamy enough, you need to either cook the squash longer or puree it longer. This would make a great sauce on cheese raviol
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5 users found this review helpful

Broiled Tilapia Parmesan

Reviewed: Nov. 28, 2009
I actually give it 4.5 stars. I added a bit more onion powder, some garlic powder, and Old Bay Seasoning. I had to bake the fish a little longer because I think I added a little too much topping and it took a little longer to brown. I also topped off with a little more parmesan. Otherwise, my husband and I loved it. He loved it so much that I ended up buying a bulk package of frozen tilapia so we can enjoy it again and again :) I served it with some white rice with basil and garlic and blanched broccoli with freshly ground black pepper. Very tasty!
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1 user found this review helpful

Granny Kat's Pumpkin Roll

Reviewed: Jan. 4, 2010
I didn't like it as well as my mother's recipe. The cake was way too moist and the the filling was too sweet and tasted like it didn't have enough cream cheese.
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1 user found this review helpful

Garlic Chicken

Reviewed: Sep. 17, 2013
I didn't make this exactly, but used it as a guide. I had chicken thighs and Romano instead of parm, and I didn't want to use that much oil or mince up some fresh garlic, so I sprayed each thigh on all sides with cooking spray, and dredged in a mixture of Romano, bread crumbs, and garlic powder. It was really tasty and husband really enjoyed it.
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King Crab Appetizers

Reviewed: Dec. 4, 2013
I tried the filling with the pre-made phyllo dough cups. It wasn't as good as I thought it would be and the flavors didn't meld very well. Maybe with some recipe tweaking it would be worth eating, but I really wasn't a fan, and I usually love anything like this.
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2 users found this review helpful

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