Nikki Recipe Reviews (Pg. 1) - Allrecipes.com (18156152)

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Never Fail Biscuits

Reviewed: Apr. 14, 2011
PERFECT, thanks for the recipe
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2 users found this review helpful

Fettuccini Alfredo I

Reviewed: Oct. 6, 2008
Mmmmmmm...I made this for "family meal" at the French Culinary Institute where I work and it was super! I used cream instead of milk : ) The tobasco adds a great little kick...yumm! Just a tip...this can't be re-heated or the sauce seperates, so serve immediately! I topped it with Cajun seasoned, grilled chx breasts and everyone raved...thanks for this recipe!!
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2 users found this review helpful

Cream Cheese Pie

Reviewed: Oct. 6, 2008
This is almost the same as my momma makes it...it's sooo delicious. I made this for "family meal" at The French Culinary Institute where I work and one student told me it's the BEST she's ever had...thanks for this wonderful recipe! PS to make the crust yourself, combine 1 sleeve graham crackers in robocoupe or food processor with 2 T sugar and 2 T butter and blend until crumbs are moist, pat into pie dish and pre-bake at 350 for 5 minutes. Let cool and fill.
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37 users found this review helpful

Crab Salad

Reviewed: Apr. 25, 2007
This is sooooo good! I made puff pastry shells, as suggested, and served it in that. People thought they were store bought! Oh yeah, duh, 8 T = 1/2 cup mayo, although I added a little extra ;0 Thanks for this keeper!!!
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9 users found this review helpful

Broiled Tilapia Parmesan

Reviewed: Apr. 20, 2007
Very yummy! I changed the spices around a little to accomodate what I had and had to omit the lemon, but I can't wait to try it as written. I loved the mayo/butter/parmesan cheese that browned around the edges, mmm. I think this would be good with some heat, so next time I'll add some red pepper flakes. Thanks for sharing!
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1 user found this review helpful

Chicken Breasts in Caper Cream Sauce

Reviewed: Apr. 3, 2007
This is fantastic! I did make it my own by lightly dredging my chx in flour (as I always do to saute) and sauteing in olive oil instead of butter (only needed 1 T). I didn't have lemon pepper or dill (and didn't want to invest $4/btl) so I omitted the dill and seasoned my chx w/garlic, s & p, then deglazed my pan w/some lemon juice before stirring in the cream (I used light and it worked just fine). My boyfried could not stop saying "Wow, this is great!" He finished the whole pan of chx himself!
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7 users found this review helpful

Super Fajita Marinade

Reviewed: Mar. 13, 2007
I agree with other reviewers that this was too limey (and I only used 2 limes!) and also lacks flavor of typical fajitas. I added cumin and extra red pepper flakes and it helped a little, but...anyway, I'd make it again adding more spices (oregano, chili power or paprika, etc.) Oh yeah, I only marinated for 2 hours and the lime juice began to "cook" my chicken...I can only imagine what it would have done overnight...cringe...
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46 users found this review helpful

Maryland Crab Soup

Reviewed: Feb. 21, 2007
Pretty good. We subbed diced tomatoes for the stewed and zucchini for the limas (no one likes them, I cringe even thinking about them...) anyway, we also liked it better after it simmered a little longer (30+ mins) before adding the crabmeat. It was kinda salty for me, maybe the make a low sodium Old Bay? My boyfriend's grampa had two bowls and everyone complimented while they ate it. Thanks for the recipe!
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3 users found this review helpful

Outstanding Chicken Dinner

Reviewed: Feb. 21, 2007
This was good, but only after I changed it around a little. The recipe calls for WAY too much butter and flour for the roux - 2 T each would be sufficient. Also, I would scale the sauce back a bit, it makes a TON. I didn't poach my chicken, yuck, instead sauted it in butter/oil, removed from pan and tented, then cooked mushrooms, etc. in the same pan (w/some onion), then added butter, flour, chicken stock, half & half artichokes, etc. right to the sauce. Instead of baking the chicken, which would overcook it, I finished it in the skillet. Much easier and yummy.
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11 users found this review helpful
Photo by Nikki

Easy Tilapia

Reviewed: Jan. 16, 2007
Wow, we loved this! My boyfriend made this last night and it was delicious. He used canned, diced tomatoes instead and didn't serve it with asparagas. Watch salting the fish, as the capers add a ton of sodium. We'll be making this again, THANKS!! UPDATE: Made this again, submitted pic, and used asparagas this time and it was even better! We used frozen tilapia, which I don't recommend b/c it's fishier than fresh, but it was still good. The filets were smaller and fell apart a little, o'well still yummy!
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93 users found this review helpful

Classic Tiramisu

Reviewed: Dec. 27, 2006
Oh, wow, YUM!! I made this for our Italian-themed Christmas and it was delicious. My store didn't have ladyfingers so I used those Italian coffee dipping cookies. It also didn't have marscapone, so I used the cream cheese, sour cream and cream substitute given by a reviewer. Also, with no hand mixer I just bought an 8 oz. container of whipped cream to fold in. And, I bought one of those little sampler bottles of Kaluha mixed with some strong coffee to coat the cookies. I let it sit overnight in the fridge and it set perfectly! THANK YOU FOR THIS WONDERFUL RECIPE!
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3 users found this review helpful

Spicy Maryland Crab Dip

Reviewed: Nov. 29, 2006
Served this as an app. at Thanksgiving. It was pretty good. I, too used the full lb. of backfin crabmeat from a chilled can and upped the other ingredients to compensate. I served it with tortilla chips and toasted pita triangles. I think it needed something. I love crab, but this somehow tasted too crabby for me. Maybe next time I’ll add some onion, more garlic, pimentos and top with some chopped tomatoes—just personal preference. Regardless we had a lot of leftover, so I’m not the only one with this opinion.
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2 users found this review helpful

Sassy Shrimp Stir-Fry

Reviewed: Nov. 16, 2006
O.k., so this is not a bad recipe, just not really to our tastes, hence the 4 stars. I followed the recipe exactly, except only got 1/2 tsp. orange zest from my one orange and, even halved, the orange flavor overpowered the dish. Also, it was a bit too liquidy. It had a nice zip to it and was healthy which I liked, but if I make this again I will only use 1 cup chicken broth, omit the orange zest and maybe add some fish sauce or teriyaki sauce for more flavor. Oh yeah, the snap peas I used did not cook in the time stated and should be added when the liquid is (or they'll be raw).
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10 users found this review helpful

Citrus Turkey Brine

Reviewed: Sep. 22, 2006
EXCELLENT! Brined turkey is the moisted and most flavorful I've ever had. I just mixed the salt, citrus and herbs into the water and dropped in my turkey. I also added a 1/2 cup of sugar and some sprigs of rosemary. Try this, you won't be disappointed.
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125 users found this review helpful

Italian Sausage Soup with Tortellini

Reviewed: Sep. 15, 2006
WOW! Delicious! Everyone LOVED this soup and went back for seconds. I served it with the foccacia bread recipe from this site, YUM! Only thing I changed was used broth instead of water and added 1 cup of spinach. To make it more practical I just used 3 cans beef broth which is a little over 5 cups. 2 medium sized carrots equals 1 cup and 1 medium sized zucchini equals 1.5 cups. I used petite cut diced canned tomatoes, drained - about a can and a half was perfect! DO NOT add any salt to this soup - I used low-sodium broth and it was a tad too salty for me. Thank you for this great recipe!
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387 users found this review helpful

Mexican Rice III

Reviewed: Sep. 14, 2006
Great flavor! Plates nicely too! I do have some advise for another reviewer, SISTAJAI. I had the same problem with rice for a long time. Finally I corrected it. One reason could be brand - get a name brand long grain rice, not the store brand kind (it makes a HUGE difference in texture) also, when you reduce the heat and cover, DO NOT PEAK! Don't stir it, don't touch it until the 20+ minutes is up, then check it. If there's still a lot of liquid, keep the lid off and cook until it's evaporated. I hope this helps : )
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130 users found this review helpful

Amatriciana

Reviewed: Aug. 3, 2006
Thank you, thank you, thank you! I finally made a good sauce. As always I tweaked this a little per other reviewers. I used 7 slices of bacon (my lucky #), used red onion and let it get slightly brown, added 1 tsp. dried oregeno & 1/2 tsp. dried basil when adding garlic (which I doubled) and red pepper flakes. I used 1 can tomato sauce & I can diced tomatoes w/roasted garlic (Contadina is my fav brand). I let it cook for 20-30 minutes & stirred in fresh basil. FABULOUS. My boyfriend even said he liked it better than Francesco Rinaldi (which was our fav).
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43 users found this review helpful

Orzo with Parmesan and Basil

Reviewed: Jul. 26, 2006
This was soooo good. As others said, serve it immediately because it will thicken up quickly as it cools. Also, it is a very flavorful side dish so I suggest serving with a basic grilled chicken or fish so the flavors aren’t competing. UPDATE: I make this all the time and was looking for a way to use up the leftovers. I used an ice cream scooper and add some to a bowl cold, then top with hot tomato soup, YUM. Also, for lunch today, I drizzled some cold orzo with a little olive oil and red wine vinegar for a kinda pasta salad and it's delicious.
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10 users found this review helpful

Braised Balsamic Chicken

Reviewed: Jul. 26, 2006
I'm taking the middle road with this one. I cut down on the balsamic to 1/3 cup, used fresh garlic and halved the spices like other reviewers suggested, but the sauce was still quite overpowering. It wasn't bad, but it wasn't fantastic either. Unlike others, I thought this plated very nicely-I'll have to take a picture. I think it would be best served over some plain white rice. Thanks anyway for the recipe.
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2 users found this review helpful

Potato Pancakes

Reviewed: Jul. 20, 2006
This is the closest recipe on this site for authentic German Latke's like my mom makes. Sometimes we use breadcrumbs instead of flour or leave out the egg and flour altogether (they still hold together nicely from the starch in the potato). We sometimes will add spices (my mom likes chili powder or thyme while I prefer oregano, basil and parmesan cheese.) My latest, delicious addition was some shredded, leftover zucchini I had from making zucchini bread.
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160 users found this review helpful

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