Nicole N. Profile - (180138805)

cook's profile

Nicole N.

Nicole N.
Home Town:
Living In:
Member Since: Nov. 2013
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Asian, Italian, Dessert, Quick & Easy
Hobbies: Reading Books, Music
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About this Cook
I'm a 24-year-old college graduate and a stay-at-home wife! I write, cook, and bake way more than I should! I love feeding people!
My favorite things to cook
I love my slow cooker! But I also enjoy baking so I love cakes, cookies, brownies, scones, and the like.
Recipe Reviews 5 reviews
Ninety Minute Cinnamon Rolls
I have a cinnamon roll recipe already but it takes hours to make so I found this instead and thought I'd give it a try! I was pleasantly surprised. I thought it was interesting that the yeast was added to the dry ingredient mixture instead of being poured into warm water and left to foam. I was a bit hesitant because even after the 40 mins of proofing, the rolls still looked small! But goodness, stick them in the oven and let them bake! The house smelled delicious and when I pulled them out, they were puffed and sizzling! I did NOT use a muffin tin. I just thought that was strange because I felt you were restricting the puffing of the rolls. So I baked these in a 9x13 pan. It was perfect! Now to find the perfect cream cheese frosting recipe...

1 user found this review helpful
Reviewed On: Jan. 13, 2014
Best Spanish Rice
I halved this recipe since it was pretty easy to do so. I didn't use regular oil (vegetable or canola) but used olive oil instead. Other than that, I followed this recipe exactly. My husband and I agreed it was SO BLAND. I used a hot salsa but that did nothing to add flavor to it. I eventually added a pinch of salt and that helped. My husband topped his with more salsa while I topped mine with cheese. If I make this again, I'm going to maybe add some garlic or chopped jalapenos or maybe even some cumin to add some flavor. A bit of a disappointment.

0 users found this review helpful
Reviewed On: Jan. 10, 2014
Chicken Milano
This was good, but it was also heavy. I made a few adjustments though. I had really big chicken breast so I took one, cut it in half-lengthwise, and then flattened it out with a meat hammer so it would cook faster. I use olive oil to cook the chicken and instead of discarding anything, I made my sauce in the same pan. I didn't have sun-dried tomatoes so I used a few tablespoons of tomato paste until I thought the flavor was right, and added more chicken broth to thin it out after adding the heavy cream. I also added the chicken and its juices back into the pan with the sauce. As for the heavy cream, my husband and I thought the dish itself was very heavy so I think if I make this again, I'll use half and half or just cut the cream in half and use skim milk or something with some cornstarch to thicken it. I cooked the pasta to al dente and added it to the sauce, cooking it a bit longer. Overall, a good dish but too heavy. Will make future adjustments but keep the tomato paste because I don't buy sun-dried tomatoes.

1 user found this review helpful
Reviewed On: Dec. 12, 2013
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Cooking Level: Expert
About me: I'm a 24-year-old college graduate and a… MORE

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