Nikki in Gilbert, AZ Recipe Reviews (Pg. 1) - Allrecipes.com (15776569)

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Marie's Easy Slow Cooker Pot Roast

Reviewed: Jul. 24, 2014
I've been using this recipe for years, with onion soup, & a "Montreal smokehouse flavoring" I've seen mentioned by several reviewers, & about 3 cups water. We like au jus style gravy. It's just me most of the time now, but I will eat this for days! AND, best of all, I get a large roast, & LOTS of veggies, & make hash with the leftovers. I add fresh white onions (chopped) & mixed in, as well as old bread at the end of the grinding process, to facilitate easier cleaning! HTH!!! Nothing I like better than a meal that re-invents itself!
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Best Ever Bruschetta!

Reviewed: Jun. 29, 2014
I had occasion to spend some months in Florence, Italy at my Daughter's home last year, & loved the times I spent with her Italian cook! She gave me a "boatload" of recipes as well as showing me how to make them easily. Even tho they have "super-markets" there, most natives use an area under one roof, with butchers, breadmakers, cheese makers, the works, in fairly large cubicals, nested with-in. Almost like a little town within the big town. It seemed like it was at least a full square block containing little streets. It was fascinating, & she goes daily, except Sunday. She makes her bruschetta almost, sorta, the same. She uses fresh basil, ("why would anyone use dried?"). Marinara sauce (once in a while) no honey, but the biggest difference is she always mixed in Basalmic vinegar. A REALLY good wooden cask aged one. And oh is there a difference! She used Romano cheese and asiago something or other cheese. She says parmesan is too strong for this, & one "needs a melt-able, shredded cheese." She sometimes served cold with or without cheese. She taught me that it was pronounced "Brusketta". Oh, but she didn't use "English muffins" but did use sliced (toasted) Italian breads as well as sliced, toasted chiabatta bread, in addition to the long, thinly sliced baguette. HTH!!!
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Round Steak and Gravy II

Reviewed: Jun. 17, 2014
What a terrific flavor this has!!! This is almost dead on the same way my Mom &I used to make "Swiss Steak" although most folks make that with a tomato base. I use a thin cut of " round", but I have the butcher run it through the tenderizer. If he can't, I tenderize it myself. Then, I flour & spice it, before I sear it. The flour helps to thicken the gravy, & searing it brings out the " cooked meat " flavor. Deglaze the pan, & pour that in too. Then, I add the soup & water, & one package of Lipton (Registered Trademark) onion soup & continue with Capco's directions. Thank you Capco for sharing this recipe. So nice to see this recipe already printed, because it was a favorite of my family, & I'm working on a "Family Favorites" cookbook, so my girls will have them in one place instead of loose in this cookbook or that. HTH!!!
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California Peach Cobbler

Reviewed: Jun. 15, 2014
I made this also, but, unlike Baking Nana, didn't even realize ( Duh ! ) that it didn't have baking powder OR soda. Oh well, it turned out great, but like BakingNana said, was a little on the sweet side. AND, me with a sweet tooth. Think I'll try to cut the sugar down a half or third of a cup. Otherwise, had a great flavor. Better than my "old" cobbler recipe. I plan to try it again, with a little less sugar. I'll post again, either way. HTH !!!
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Best Grilled Pork Chops

Reviewed: Jun. 14, 2014
Just to let Baking Nana know...lemon pepper comes both with & without salt. The "plain" is called "lemon & pepper". HTH!
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Tomato Barley Soup

Reviewed: Jun. 3, 2014
I have been making this soup for YEARS, and love it every time. If you're doing it for other than diet purposes, & want it thicker, just cook biscuits or fluffy dumplings on it before you serve! The little starch makes the broth a little thicker, and nothing says comfort food like dumplings or biscuits served on a soup as great as this!!! HTH!!
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Marinated Grilled Chicken II

Reviewed: May 26, 2014
I found this "recipe" just before memorial day, 1980. Good Seasons suggested it, & although I've used a TON of different ready mades, the mix it yourself from Good Season's" always garners the most "hmmm, just great"'s around my neck of the woods. HTH!
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Grilled Shrimp Caprese

Reviewed: May 10, 2014
The flavor is terrific, however the prep time is misleading. Shrimp only need an hour or so to marinate, so pre-prep the shrimp by pealing, cleaning & deveining, the night before you plan to serve? Put aside until next day in the refrigerator. Also make up the marinade the night before & keep separate in refrigerator until next afternoon. marinate for one hour or so. Since Shrimp only need an hour or so to marinate, & just a minute or so to cook, so be sure to have pasta almost perfectly cooked,& drained just right, seconds before you plan to plate & serve the fisnished meal. As far as the problems with cheese becoming gloppy, remember the adage when working with cheese, heat it "slow & at LOW temperature, so cool freshly plated dishes, with cheese doesn't get too quickly hot. HTH!
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Pico De Gallo

Reviewed: May 1, 2014
Thank you SO MUCH Grneyedmustang for giving us SUCH a great BASIC recipe for all of us to learn our own proportions. This is a wonderful, BASIC recipe. Typically almost all Pico de Gallo recipes have fresh lime juice in them (to taste), as well as garlic. Pico de Gallo means "fresh", I think, (but I'm 50 years dated since High School Spanish . Therefore "Pico" should be made with fresh garlic cloves, (unless no choice), fresh "instead of canned" tomatoes, fresh sqeezed lime juice instead of bottled lime juice. Now, the best part. Use this to top SALADS, virtually calorie LOW! EGGS, ANY Mexican or South American cuisine, (duh!), cooked SHRIMP, TACOS, VEGETABLES, FISH, guacomole, you NAME it! Tust me, you,ll LOVE it. Hope this gets you going, cause you may want to make up a BIG base recipe, (without tomatoes, like I do a day before Cinco De Mayo) and add the tomatoe's about two or three hours before you want to serve the "salsa". Then leave the rest of your base in the refrigerator for another few days adding tomatoes until its gone (sniff!)... Mine lasts (sans tomatoes) about 3 to 5 days. HTH!
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Chef John's Classic Beef Stroganoff

Reviewed: Mar. 1, 2014
This is my favorite meal of all time. So I've tried a LOT of recipes. So far, THIS recipe FAR outshines any I've tried. I tried this recipe every way possible, with creme fraiche, with sour cream (creme fraich WON!), with stew meat, with chuck, (both were same), and then 1 more time with the two changes I wanted to try, that my other "favorite Beef Stroganoff" has. They are as follows... I usually slice my meat on the diagonal, (stew meat is impossible, ask me how I know), and I add garlic salt, paprika and thyme if I have fresh in the garden. (I LOVE thyme, so it's optional) ! AND, I'm shocked that Chef John didn't add cayenne!! LOL! Hope these changes help find that "what's missing?" for those that felt that way. i'd have added a picture of each, except I canNOT figure out how to send a pix from my I-phone 4 to A/R. Hey Chef John, thanks SO much for the terrific recipe & if you need another idea of what to try, I would LOVE your version of Chicken a'la King! and/or bread pudding. Yum! Yum!
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Super Al's Cocktail Sauce

Reviewed: Jan. 20, 2014
I loved this cocktail sauce, but I go about making sauce with horseradish a little differently. When I read this recipe, I KNEW I would need to use "The Method". Remember the old adage, "you can always add, but you can't always remove". So when making this the first time, I grated the full amount of horseradish the recipe called for. I assembled the remaining ingredients in a bowl, THEN I began adding the horseradish, a small amount at a time, (knowing my family & friends, I started at 1/2 Tablespoon). I then chilled this for at least 15 minutes (because the flavors need to meld. After at least 15 minutes, We test with a cold shrimp. Then, if it's not enough, I add another 1/2 Tablespoon. Again, in to meld & again test. Continue as needed. Keep in mind, this is a one time only process (much to my family's dismay)! After this I make a permanent adjustment in my recipe book. This beats having to throw an overly spicy item away, & starting over or a late run to the market. I do this with a lot of recipes for sauces, as well as adjusting salt, pepper, sauces, gravies etc., for recipes I'm making for the first time. The melding process isn't always necessary, but tasting with a clean utensil, or in this case a cold shrimp. For us, 1 Tablespoon was sufficient, but we tend to go with the younger children's spice level. When at a party, I use this, & make a spicier version (1 & 1/2 Tablespoon) for those "Non-Gringo's", level, such as myself . HTH!
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Mistakenly Zesty Pork Chops

Reviewed: Jan. 20, 2014
These were WONDERFUL! I love cocktail sauce! I finally realized that it was cocktail sauce I liked more than the shrimp in shrimp cocktail so this recipe seemed right up my alley! I did make a slight change, however, after trying the original recipe. I wonder if many folks realize there is LOW SODIUM soy sauce available? I used that the second version instead & it worked beautifully! The original soy sauce level contained a WHOPPING 4735 mg. of sodium, (189% daily requirement) so by using the low sodium version, I was able to lower that amount, at least. In addition to that, after making it with this minor change, the next time I added about a Tablespoon of horseradish, to add spice. This was because my family requested "more zip";-). It did zip it, and again, the dish had the same wonderful flavor! This recipe is DEFINITLY a keeper! I will admit that with the sodium issue & the high sugar element, I will have to limit the times I serve this wonderful meal! Thanks so much Bookchicadee for publishing this great "mistake". I hope the minor changes will inspire those who wanted more zip, & lower sodium to try it again. You won't be disappointed! Now, if I can try with Splenda, I can lower the sugar level, but you can't always have everything! I'll update if I have any success.
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Crab Linguine

Reviewed: Jul. 23, 2013
I enjoyed this, very much. But last time I seeded & chopped a couple of tomatoes into the sauce just prior to serving & it really sang!
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Heather's Fried Chicken

Reviewed: Jul. 12, 2013
I learned to do chicken this way as a young girl, and it's nice to know fried chicken "still" lives on! However, you might want to put the "dry" mixture in a ziplock bag, and shake it. We used paper lunch bags way back when, but I still hope the shaking " kills" those calories !
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Creamed Tuna On Toast

Reviewed: Jun. 21, 2013
My older sister used to make this, usually at our request, whenever she babysat us! She's 12 years older . She used to mold bread into muffin cups, toast & serve the creamed tuna on top! Kind of an " upscale" presentation. Lol!
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Easy Batter Fruit Cobbler

Reviewed: Jun. 16, 2013
Couldn't help but chuckle when I noticed this recipe was "copyrighted" by a food columnist, when I have in my old recipe book a copy of my mothers hand writing on a recipe (exactly the same except missing vanilla) cut out from am old "Gold Medal" flour bag . I'm 70 & my Mother died 30 years ago at 83! What goes around, comes around! Oh, she notes (along the instructions,) that it works almost as well with canned fruit, wwhen fresh can't be had. "The kids can never tell, even though Zack (my Dad) can", is what she wrote. It WAS always a hit with us. Also, she cooked it in a bread loaf pan. HTH!
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Overnight Blueberry French Toast

Reviewed: Jun. 14, 2013
When I first saw this recipe I thought, WOW! My guys, being "blueberry-aholics" would LOVE this, & they did! But, I had to make a change to it next time . Did I mention they love B.B.'s? Well, I doubled the blueberries in the dish, & made double B.B. sauce too. For the problem of the cream cheese "chunks", I reduced the amount of cheese, added some confectioners sugar, & whipped it up. Then put the mixture into a pastry bag with a small (not too small) round tip in it. About the size of the "o" of my keyboard. Maybe a tad bigger. Sorry, hard to describe. Then I splooked in dots every where, both layers. I use a pastry bag for EVERTHING, if I can . If I use the word "French toast" they expect cinnamon. So, I added cinnamon to the egg mixture. I think that was it. Oh! I added a splash of lemon to the syrup, and a Tbsp. of sugar & 1/2 tsp. vanilla to the egg mixture. WOWEE! AND, strawberries are FAB & can't wait for you all to try peaches ( now there's MY fruit!) or apples. Obviously you have to adjust spices for other fruits, but you'll start looking at this dish as a FABULOUS desert too! As Chef John says, "enjoy"!
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Avocado Delight

Reviewed: May 3, 2013
This is wonderful dip, and sometimes I top it on some assorted lettuce for a salad! No need even to put "dressing" on!
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