Soup Loving Nicole Recipe Reviews (Pg. 6) - Allrecipes.com (13629508)

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Sweet-and-Sour Coleslaw

Reviewed: Jul. 23, 2011
This was excellent! I used sugar and cut way back but only due to personal preference. This is a perfect summer side dish. All of the different colors in this made it very appealing and "easy on the eyes". Thanks for sharing!
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5 users found this review helpful
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Venison Steak Strips

Reviewed: Jul. 23, 2011
This is the best venison recipe I've tried from this site and I've tried a good number of them. I thought the soy sounded out of place but it blended in nicely with the other flavors. I dropped mine down in an electric fryer instead of a skillet on the stove top but that was my only change. Great recipe!
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8 users found this review helpful
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Zippy Broccoli

Reviewed: Jul. 23, 2011
This was super simple and very flavorful too. This would be a perfect side for times when you need to be outside tending to your meat on the grill. Whip up your sauce beforehand, set the timer on the microwave, and then you would have plenty of time to drain and toss while your meat is resting. Next time I will double the hot pepper sauce because I loved the flavor it added. Thanks for sharing!
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3 users found this review helpful
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Peruvian Chicken Soup (Aguadito de Pollo)

Reviewed: Jul. 20, 2011
I shredded my chicken because I do not like a soup you have to cut up before eating. I used the whole serrano because I wanted the heat and I threw some shrimp in that needed used up (loved that addition). This would have been a 5 star (with or without the shrimp) except the cook time is off. I shaved 10 minutes off and my rice was still overcooked. Great soup and one I will make again.
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6 users found this review helpful
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Homemade Wonton Soup

Reviewed: Jul. 19, 2011
Perfect as is! You have to like the sesame oil or you are not going to like this recipe because the flavor definitely comes through. Next time I might throw some chopped water chestnuts in the pork mixture and then throw some bean sprouts on top just for fun.
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6 users found this review helpful
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Salad with Artichokes

Reviewed: Jul. 18, 2011
I cut back just a tad on the vinegar after reading the reviews and I'm glad I did. I added black olives because I like them with my artichokes. This was the perfect salad to go along with the Personal Portobello Pizza from this site. It will go nicely with a lot I make so it will be used often. Thanks!
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3 users found this review helpful
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Personal Portobello Pizza

Reviewed: Jul. 17, 2011
I used pizza sauce as the recipe submitter suggested, I removed the gills, and had to sub garlic powder for the garlic because I used up my last one without realizing it. These were super tasty and a lot of fun to eat. Oh, and I used the mini pepperoni so that I could distribute them more evenly and they came in mighty handy for this. We enjoyed these and will make again. Thanks!
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5 users found this review helpful
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Cilantro Burgers

Reviewed: Jul. 14, 2011
I typically try and follow the recipe exactly but I'll admit that the reviews scared me a bit too much on this one to do that. I went ahead and measured out a cup of barbecue sauce but only added a little bit at a time until I had the perfect consistency. I ended up using right at 3/4 cup and it was perfect. We really enjoyed these burgers. Instead of plain Monterey Jack, I kicked it up a notch with Pepper Jack. Even though I think plain ole tomatoes would have been perfect, hubby doesn't like them so I just added a couple tablespoons of salsa to each burger instead. I think the key to this recipe is to use your absolute favorite bbq sauce and not just any that are on special that week. My sauce of choice is Kansas City's own Gates. These were delish!
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15 users found this review helpful
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Texas Caviar I

Reviewed: Jul. 12, 2011
I make this all of the time and it is never a failure. Great recipe and thanks!
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5 users found this review helpful
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Grilled Wild Duck Breast

Reviewed: Jul. 11, 2011
Well, I guess duck meat isn't for me. I overcooked a little bit which I know is a big no no but neither hubby or I can stomach the look of rare meat so I didn't have much of a choice. With that in mind, I think this is an excellent recipe for those that don't mind the blood. The marinade is very flavorful and seemed to really tenderize the meat. If I get any more wild duck, I will try this again and soak it in the salt water like other reviewers mentioned.
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Roasted Garlic Lemon Broccoli

Reviewed: Jul. 11, 2011
I roasted mine for the full 20 and it was still a bit crunchy but that is how we prefer it so it turned out perfect for us. I will definitely make this again, thanks!
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4 users found this review helpful
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Shrimp Soup

Reviewed: Jul. 9, 2011
The flavor is good but there isn't much substance. Add some noodles or rice and you have substance and a 5 star soup to compliment your Asian meal. I will use this often. Thanks!
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19 users found this review helpful
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Portabella Nirvana

Reviewed: Jul. 8, 2011
The only change I made was to use breadcrumbs instead of the crackers because that is what I had on hand. I was feeling lazy and didn't remove the stems just to add them back later but that didn't affect the flavor. I used salted butter and between that and the Zesty Italian dressing it was a tad too salty. I recommend using no salt butter and not using any "salt to taste". These were very rich and YUMMY! Update-I forgot to mention that I DID add a couple dashes of Old Bay.
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5 users found this review helpful
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Tequila Lime Burgers

Reviewed: Jul. 7, 2011
I read the reviews and could pretty much tell these were going to be too "wet" but I went ahead and followed the recipe to the letter anyway except that I used venison instead of beef because that is what we have. After mixing everything together and even sticking them in the fridge for an hour I could see that they were still going to be too wet. Easy fix though because I just added a handful of breadcrumbs and that firmed them up real nice. I topped mine with salsa instead of the typical ketchup and I used A-1 bold and spicy for the steak sauce and we really liked them. Thanks!
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5 users found this review helpful
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Chinese Lion's Head Soup

Reviewed: Jul. 6, 2011
Not too bad but a little heavy on the sesame oil. I will play with it a bit next time but there will be a next time so that is a plus for me.
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2 users found this review helpful
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Mu Shu Pork

Reviewed: Jul. 6, 2011
Well, here is another case where I didn't see the reviews and as it turns out, it didn't matter. The other one I am referring to is one that had not so favorable reviews and I loved the dish....this one has pretty good ones and ended up something I wasn't impressed with. There is a bunch of steps, the egg provided an odd texture, and the mushrooms were chopped and MIGHT have given the dish some flavor but got lost in the dish to me. I could not find the Chinese pancakes and used the chow mein noodles as others suggested and that was fine but the sauce was like a thick tar that didn't distribute flavor to the overall dish but was confined to wherever you dabbed it on. The pork was mighty tender but that is the only thing that stood out to me. Sorry but I will not be making again.
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Green Rice III

Reviewed: Jul. 5, 2011
Somehow I am just now seeing the reviews which is odd for me but I am thankful for they might have persuaded me to pass on this. I REALLY REALLY liked this recipe. So much in fact that this will be my go to when serving Mexican food. I even used the leftover with an Asian stir-fry and liked it in that too. Not sure what the others didn't like about this because I found the fresh cilantro, parsley, and green onion tops very fresh tasting and rewarding. 5 stars all the way. This was excellent!
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10 users found this review helpful
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Boozy Birdy

Reviewed: Jul. 5, 2011
LOVED this and I LOVE the bright orange the sazon adds. The only BBQ sauce I use is Gates (Kansas City brand and the best around in my opinion) and it is orange-y too so that just made it extra special. I'll admit that I went lightly on the sauce during the grilling and I also used skinless thighs but only due to our preference. The end result was overall excellent flavor that did not overpower the chicken yet you could still gently pick up on the beer and bbq sauce flavor. Love it Patty Cakes and thank you for sharing!
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3 users found this review helpful
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Beer Simmered Beans

Reviewed: Jul. 5, 2011
I LOVED this! I went with the dark kidneys to give it different color and I used Miller Lite for the beer. I am not much of a beer drinker anymore but love the flavor and boldness it adds to food. I added raw onion to the top of my beans but that is just something my family did growing up and a habit I don't care to break. I've shied away from can goods here lately but this is one I won't be shying from period. I really enjoyed this. Thank you for sharing SweetBasil!
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20 users found this review helpful
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Marinade for Steak I

Reviewed: Jul. 4, 2011
I wouldn't recommend this for an expensive cut of steak but it worked like a charm on my cheaper cut. I was more impressed by its tenderizing power (I let them marinate for 24 hours) over the flavor but the flavor wasn't bad either. We like our steaks more on the well done side and this kept them tender.
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4 users found this review helpful

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