Nikki Sell Recipe Reviews (Pg. 2) - Allrecipes.com (18156152)

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Nikki Sell

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Sophie's Zucchini Bread

Reviewed: Jul. 20, 2006
I started with another recipe from this site, but with changes (extra cup of zucchini) ended up making this recipe. The only deviation I made from this recipe was to cut the oil in half to make it healthier (it didn't affect the results at all!), added some raisins for sweetness and about ½ tsp. nutmeg. Absolutely delicious! Thanks for the recipe!
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6 users found this review helpful

Lazy Man's Barbecue Pork Sandwiches

Reviewed: Jun. 5, 2006
I'm only giving this two stars because I think I messed up. First I used 3 lbs of pork roast so there was way too much sauce. Second, I may have added too much Worcestershire to the sauce because it was overwhelming and also overly sweet from the molasses. With that said I still wouldn’t try this again…it wasn’t the orange-colored pulled pork I’m used to at fairs (it was dark brown) and tasted nothing like that either. Actually the sauce literally burned my mouth – not because it was too spicy, but there was just way too many flavors going on – two days later and my mouth still hurts!
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3 users found this review helpful

Spinach and Sun-Dried Tomato Pasta

Reviewed: May 25, 2006
I can't wait to make this again with penne. I used ditalini b/c I had it on hand. Also I used chicken broth (well actually bouillon mixed with water b/c that's all I had…shhh) - just popped it in the microwave for 2 minutes then let sit w/tomatoes for 15. I added an extra clove of garlic, but next time I won't and only had 1/2 a bag of baby spinach, but could have used a whole bag. Didn't have pine nuts but I’m sure it would be perfect with them. Topped with gruyere and parmesan - DELICIOUS!!!
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27 users found this review helpful

Jamie's Minestrone

Reviewed: May 22, 2006
I'm very disappointed by this recipe and as others said it lacks the flavor of a good, rich minestrone. I even used all chicken stock and cut back on some veggies and didn't add the beans but there was still way to many veggies. Plus, the acidity of the tomato sauce made mush out of the zucchini. My boyfriend said to me - where's the broth, hun? What little broth there was had a nice flavor and that accounts for the extra star, otherwise I would have given this just one.
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3 users found this review helpful

Just Cheese Soup

Reviewed: May 19, 2006
Yummy, tasted just like the cheese soup that was served at a restaurant I worked at years ago. I used a more expensive yellow sharp cheddar. Thank you for this recipe!
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5 users found this review helpful

Mexican Rice I

Reviewed: May 9, 2006
I made this with my Cinco de Mayo meal and it was great! I used diced tomatoes with chili spices because that's what I had on hand and it worked well. Better than anything you buy in a packet!
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10 users found this review helpful

Spicy Mexican Torte

Reviewed: May 9, 2006
I've been looking for this recipe for weeks (I had this a long time ago). Anyway I made this for Cinco de Mayo and it is so good! I used an 8" cake pan with 2" high sides and it fit in there nicely. My store didn't have chorizo, so I used regular sausage and added some crushed red pepper flakes, black pepper and hot sauce to spice it up and it turned out just how I remember-DELICIOUS!
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18 users found this review helpful

Chicken Tortilla Soup I

Reviewed: May 9, 2006
Not like the tortilla soup I had in Mexico, but very good with some changes other reviewers suggested. I started with the base and it tasted bland so I added cumin and more chili powder (salt and pepper to taste) and let this simmer (after only 10 minutes the tomatoes still taste raw). I recommend an hour. Towards the end, add the chicken and beans-they only need to be heated through. I have no clue what condensed chicken broth is, so I used regular broth. I ended up adding 2 more cups of chicken broth, as it was too thick. Topped with cheese, tortilla chips, Franks hot sauce and sour cream and it was pretty and delicious!
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112 users found this review helpful

Devil's Steak Sauce

Reviewed: May 4, 2006
I was very skeptical about this recipe, even after I tasted it by itself I thought it had a strange flavor, but with steak, WOW - I loved it! I didn't have jam so I used some frozen raspberries and it still turned out fine. Served with grilled ribeye. It was thick and delicious. Really, someone should bottle this stuff; they'd make a fortune!
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55 users found this review helpful

Down Home Macaroni and Cheese

Reviewed: May 1, 2006
Mmmmmm good. I followed the recipe exactly, except used extra-sharp cheddar and added a little more salt and some black pepper and it was perfect. After baking it does get a little gritty, but still tastes amazing. I don't think the baking is necessary, so next time I'm not going to bake it at all.
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3 users found this review helpful

Creamy Macaroni and Cheese

Reviewed: Apr. 24, 2006
Although this was the creamiest mac and cheese I ever had, it was WAY to saucy for us! Also, I didn't care for the Dijon in the sauce (I even cut back a little on the Dijon) and it overpowered it. We had to throw the whole batch out :(
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49 users found this review helpful

Old Bay® Grilled Lime Tuna Steak

Reviewed: Apr. 21, 2006
This was the first time I made tuna steaks and it was delicious! The only things I changed were to use fresh cilantro (4 tsp.) and cut the marinating time in half, as others suggested - as not to start cooking the fish in the lime juice. Then grilled for about 4 min./side for a rare steak. The only thing I'll change next time is cut the Old Bay in half as it was overwhelming.
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3 users found this review helpful

Japanese-Style Sesame Green Beans

Reviewed: Mar. 28, 2006
I used thawed, frozen green beans and it worked, but would have been better with fresh. I also added a clove of minced garlic to the oil with the green beans and it was exactly what I was looking for, YUMMY! UPDATE: I wanted this again, but had no green beans so I used broccoli instead and it was equally delicious (although I used a little more soy sauce & sesame oil since they soaked it right up)!
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49 users found this review helpful
Photo by Nikki Sell

Ciabatta

Reviewed: Mar. 14, 2006
This was the best bread I've ever made! I prepared the sponge two days in advance and kept it in the fridge. I had no problems with it being too sticky like others mentioned. I cooked it on a pizza stone and basted with water every 5 minutes for a brown, crunchy crust. The parchment did burn a little around the edges while baking, but it was reminiscent of an old Italian bakery. See my picture -this bread is perfect!
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243 users found this review helpful

Fabulous French Loaves

Reviewed: Mar. 9, 2006
I halved the recipe (it yielded one large loaf), needed a little more flour, added a little more salt, kneaded in Kitchenaid with dough hook, used olive oil and didn't top with egg wash/seeds, instead basted with water a few times while baking for a crusty crust - and let me tell you it was fabulous! I was skeptical about the rolling stage, but it turned out just like at the bakery, with a sort of swirl. Next time I will make two smaller loaves out of half the recipe for a baguette. YUM!!!
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4 users found this review helpful

Chicken with Mushrooms, Prosciutto, and Cream Sauce

Reviewed: Mar. 8, 2006
This was o.k. I used chicken breast tenders and added artichokes. Half way through the cooking I had a lot of liquid and the mushrooms and prosciutto were not browning. I suggest putting the mushrooms on the bottom of the chicken (or saute them separately if you like 'em brown) or you'll be wasting $6.00 worth of prosciutto. Flavor was good though and the sauce was delicious. I reduced drippings & 3/4 cup white wine by half before adding sour cream. Great over angel hair pasta with some fresh lemon juice on top.
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34 users found this review helpful

Focaccia Bread

Reviewed: Mar. 6, 2006
I gave this four stars b/c like others mentioned I think the instructions should be revised. I proofed the yeast in water before adding the other ingredients. After all mixed, I kneaded the dough for 7-10 minutes. Also, I let it rise a second time (about 20 minutes) after I shaped it on the baking sheet. And, like traditional focaccia bread, I made little wells on the top with my fingers before brushing with olive oil. After those revisions it's pretty good, although it needs more salt. UPDATE: I made this again and found the thyme to be overwhelming. I would stick to one or two herbs and/or reduce the thyme by half.
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15 users found this review helpful

Grilled Salmon With Orange Glaze

Reviewed: Jan. 17, 2006
I thought this was too orangy. There wasn't a balance of flavors like in the Grilled Salmon with Ginger-Orange Glaze from this site. Also, I didn't think the flavors complimented the fish very well. Thanks anyway.
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11 users found this review helpful

Pork Roast with Sauerkraut and Kielbasa

Reviewed: Dec. 27, 2005
My family is Pennsylvania Dutch and pork and sauerkraut is always served on New Year's Day for good luck. This variation with the kielbasa was a tasty treat for us. Thank you!
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36 users found this review helpful

Displaying results 21-40 (of 55) reviews
 
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