Soup Loving Nicole Recipe Reviews (Pg. 7) - Allrecipes.com (13629508)

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Soup Loving Nicole

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RITZ Push-Cart Hot Dog Bites

Reviewed: Mar. 2, 2014
What a unique little treat these were and so easy to prepare. My onions didn't sauce up as much as some I see in the pictures but they were perfect for us just the way they turned out. This one is a keeper. Thanks Lillian!
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Greek Style Potatoes

Reviewed: Mar. 2, 2014
On the weeknights, I do not have 2 1/2 hours to get dinner on the table. I read a good deal of the reviews and I decided to boil my potatoes in chicken stock first to speed up the cooking time and also to add more flavor. By doing that, I obviously had to cut way back on oil and the water but I left everything else the same. These were simple to prepare and paired nicely with my Greek Marinated Kabobs from this site. Thanks for sharing!
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Marinated Greek Chicken Kabobs

Reviewed: Mar. 2, 2014
Who would have thought using yogurt in a marinade? This was excellent. I made two minor changes which were so minor that they had no impact on the rating. First is that I threaded my meat and veggies on separate skewers so that I could control the cooking time on each. I prefer my veggies crisp tender and knew they would be overcooked for my liking if kept on as long as the chicken. The other change is that I added fresh mushrooms with my onion and bell peppers simply for the fact I had them on hand and I liked the idea of adding another texture to the finished dish. The feta did seem to get lost in the marinade so my one suggestion is to save it until the end and crumble it over the cooked chicken. This was an excellent recipe with tons of flavor. Thanks for sharing!
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Potato Crunchy Tenders

Reviewed: Feb. 16, 2014
These were down right delicious and super easy! If you have an electric fryer you can drop them in there making it even easier. The potato breading has so much more flavor than plain old flour. I see no excuse for fast food drive-in chicken mc nuggets which contain who knows what in them when there is such a recipe to be had. Give a try. You won't be disappointed.
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Jan's Jalapeno Popper Pizza

Reviewed: Feb. 16, 2014
I made two different pizza's for the SuperBowl this year with this being one of them and it was a huge hit. I made exactly as written and would not change a thing. The onions sauteed in the bacon drippings gave it such a nice smokey flavor. I was rushed and didn't take the time to take the seeds out of the peppers as I normally would have but the cheese and sour cream tamed it down enough that I didn't really need to. This was delish! The boys at the party devoured this before I was even able to take a picture which means I will just have to make it again soon :) Thank you for sharing Jan. I miss seeing you and some of the others around these parts. I plan on "popping" in more often.
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Touchdown Pizza

Reviewed: Feb. 16, 2014
Made this for the SuperBowl and it was a big hit. My intentions were to photograph an individual slice of it but the boys devoured it before I even had the opportunity leaving me nothing but the whole pie in my nappy well used pizza pan. I'm not a fan of the blue cheese but even I tolerated it in the leftover scraps I was able to rummage up. 12 minutes of baking time kept the celery nice and crisp which added a whole other texture element that suited the dish perfectly.This pizza is spicy spicy (as a buffalo pizza should be) so if you are sensitive to heat you might want to cut back a little or thin it down with ranch dressing. LOVED it Saveur and cannot wait to try it again. The recipe title couldn't be more perfect for this is the ultimate football food!
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Green Chile Chicken and Rice Soup

Reviewed: Feb. 16, 2014
Giving this a 4 star based off of how easy it was and that it used staple ingredients. I do however feel it could use some jazzing up. It has a Southwest/Tex-Mex feel to it to me and so next time I might add some beans, corn, cilantro, black olives, and top with tortilla chips. Regardless, I will make this again and play around with more ingredients. Thanks for sharing!
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Festive Fall Soup

Reviewed: Feb. 16, 2014
This recipe is a good starting place but as written I can only give it a 3 star rating. Originally the only thing I changed is that I added some fresh zucchini to give it more color and nutrition. I kept adding salt but that wasn't working so I added a dash of Worcestershire and some hot pepper sauce which made it better but it was still lacking in something. I will play around with this more but I definitely think some fresh herbs are in order. That and some shredded parm as a garnish. Thanks for sharing!
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Elegant Pheasant

Reviewed: Jan. 19, 2014
Not sure I would classify this dish as "elegant" but I would classify it as delicious. I expected it to be dried out and way too salty but I was very wrong. This was extremely moist and you could taste each ingredient in every bite. This had a big Thanksgiving feel to it with the bird and stuffing mix which makes me want to experiment with some sort of cranberry reduction to drizzle over the top of it. This one is a keeper and I'm sure it would work just fine on turkey breast cutlets as well.
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Emily's Marinated Venison Steaks

Reviewed: Dec. 31, 2013
This is by far the best marinade I have found for venison so far. The Worcestershire is dominant but you can also taste all of the other ingredients too. I eat venison because my husband is a hunter but I've never cared for it much. Until this recipe that is. I took one bite just to taste it and ended up gobbling up the rest faster than I could take a picture. This will be my go to from now on. The only thing I might suggest is to go ahead and let it marinate overnight so that the ingredients have time to get acquainted. And, if you are sensitive to heat you might want to cut back on the red pepper flakes. Thanks for sharing Thorney!
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Brussels Sprouts with Grapes

Reviewed: Dec. 31, 2013
I had brussels sprouts, red grapes, and green onions left over from my Christmas menu so I thought what the heck? These were surprisingly good. As written I can only give it 4 stars. 30 minutes total cook time on the sprouts was too long and 4 tablespoons of butter is too much in my opinion. Cut the cook time and butter and you have yourself a unique and wonderful side dish.
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Outrageously Good Holiday Salad

Reviewed: Dec. 28, 2013
I loved all of the different colors and textures this salad had going on. It was however my first time to try poppy seed salad dressing and I am not a fan but that sure isn't the recipes fault. The presentation of the salad is fit for special company and I will most definitely make this again as written for others and then just find a different dressing that suits my taste.
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Roasted Brussels Sprouts with Agave and Spicy Mustard

Reviewed: Dec. 28, 2013
Made as written and these were excellent. I used a super hot mustard which complimented the agave nectar nicely. If you don't have agave nectar on hand, honey would work nicely too and might actual caramelize them more. I plan on playing around with different types of mustard for variety but this one is a keeper. Thanks Zoodleman!
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Southwestern Turkey Soup

Reviewed: Dec. 14, 2013
I made as written except that I read the reviews beforehand and decided to add a can of rinsed black beans to the pot after I turned off the heat. I do not think they added much if any flavor and I simply did it to stretch the pot out so it would last me all week at work for lunches. I honestly thought the avocado would lose not only its bright green color but also it's texture after being reheated but it held up wonderfully. This is a great way to use up extra turkey from the holidays. Thanks so much Doug!
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Football Chili

Reviewed: Dec. 3, 2013
I am thrilled to be the first review of this recipe (minus the recipe submitter). I took her advice and added a 28 oz. can of diced tomatoes along with a pound of Italian sausage. I did use venison in place of the ground beef because this is what I keep ground venison around for and the only other change I made is that I subbed one of the green bell peppers with 2 large jalapeno's (one with seeds and one without). I was hesitant about the allspice but it worked nicely. This reminds me of my moms chili but she uses tomato paste and I much preferred the tomato juice and diced tomatoes. This makes a pretty thin chili (just how I like it) so you'd need to reduce the liquid somewhere if you are the kind that likes a fork to stand up in it. Loved the addition of beer and this will be my go to chili recipe for now. Thanks for sharing!
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Cheese Soup I

Reviewed: Dec. 3, 2013
I made a couple of changes and let me explain why. The frozen veggie mix would work fast and fine I am sure but my opinion is that if you are going to take the time to chop fresh celery, potatoes, and onion then why not just use fresh broccoli, cauliflower, and carrots too? Again, it depends on what kind of time crunch you are in ( I would use frozen if in a hurry too) but as a rule of thumb, fresh is always better than frozen. Velveeta is very salty so if using the bouillon and water, I would recommend cutting back on the bouillon cubes. I chose to use 2 1/2 cups of low sodium chicken broth in place of the bouillon and it was still a little too salty so I cannot even imagine four cubes. With all of that said, I do think the soup could use some herbs. I ended up adding a little bit of dill and parsley. All in all this is a great soup, easy to make, and I will make again. Thanks for sharing!
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Chinese Fried Noodles

Reviewed: Nov. 14, 2013
Great way to dress up a Ramen Noodle. My advice is to skip step 3 altogether. The green onions and bells are cut so small, the carrots are grated, and the last 5 minutes is perfect for the peas so that they don't loose their texture and bright green color. Plus, the noodles are already fried pre-package, they get fried again here in sesame oil, and who needs that much oil? This was easy, quick, and flavorful and perfect for weeknights when time is limited.
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Creamy Slow Cooker Green Chili Chicken Soup

Reviewed: Nov. 14, 2013
I really hate to do this but as written I can only give this a 3 at most. The biggest issue with this soup is that it was entirely too salty and I love salt. I would recommend leaving out the teaspoon of salt and use low sodium chicken broth. I think tortilla chips would have been a nice garnish but not the kind from the bag because that is just more salt. The chicken really held the spice mix flavor the way the directions had you do it but on the bad note, you end up with a very oily soup to the point you can see it floating on top of your bowl and it leaves a coating on your spoon. My last complaint is actually an easy fix and that is that there simply was not enough substance. There was a perfect amount of chicken and tomatoes but you really had to fish around to find any beans. I would definitely recommend adding another can of beans and be sure to rinse. All in all this had a really deep rich flavor and was super simple to prepare but for what it is worth, I just think it needs some adjustments.
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Queso Catfish

Reviewed: Nov. 14, 2013
I cut my fish thin and the cooking time was spot on. I did however put them under the broiler a couple of minutes to brown them up. I used white processed cheese since that is what I had leftover from another recipe and for an added kick I added some diced green chilies to the sauce. This recipe was a nice change from your everyday cornmeal/flour coating and I will make it again.
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Green Tomato and Bacon Soup

Reviewed: Oct. 29, 2013
Like the first reviewer, I too replaced some of the green tomatoes with potatoes and I added a little bit of carrot for color too. I actually enjoyed the tartness the tomatoes brought to the soup but my supply was limited and I'll admit this recipe made me nervous and I didn't want to use my entire stash of tomatoes. That is the only reason I subbed potatoes for some of the tomatoes. I have no regrets there either because they were a nice addition. The one complaint I have about this recipe is using all of the grease the 8 pieces of bacon yields. It gave the soup a rich bacon-y flavor yes but the end result was entirely too oily. I will definitely make this again next season when I can use the full amount of tomatoes but to be honest, I will still add some potatoes. It needs the depth in my opinion.
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