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

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Almond-Crusted Halibut Crystal Symphony

Reviewed: Sep. 9, 2005
This is a new favorite! The sauce was delicious and the fish tender with a little crunch on top - perfect. Thanks for a great recipe.
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2 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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364 users found this review helpful

Hot Artichoke Dip

Reviewed: Aug. 18, 2005
This recipe is great on it's own, but I've also made it by adding a little chopped spinach and mozzarella cheese. YUMMY!
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2 users found this review helpful

Pesto Cheesy Chicken Rolls

Reviewed: Sep. 2, 2005
This was an easy and delicious recipe...one of my new favorites! Thanks for submitting it!
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3 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

Chicken Cordon Bleu II

Reviewed: Sep. 30, 2005
I made this last night and my boyfriend and I loved it! The sauce was delicious, although I recommend a good, strong white wine (I used the box kind *cringe* and it turned out a little bland - it may have been better had I reduced it before adding the cream or I could have added a little thyme *shrug*). I also recommend half butter, half olive oil so the butter doesn't burn. Great dish, thanks for sharing!
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1 user found this review helpful

Pasta e Fagioli I

Reviewed: Oct. 13, 2005
I was looking for a simple pasta e fagioli recipe like my Italian boss makes and I've found it! I doubled the recipe, except for the tomatoes, and used 2 cans of Italian diced tomatoes instead of stewed, like others suggested. I drained and rinced my cannellini beans (I can't stand that "grit"). Also, I cooked dilatini pasta separately (in chicken stock) and added to each bowl, like my boss does, so it wouldn't get mushy...very yummy!!
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43 users found this review helpful

Pizza Sauce and Dough

Reviewed: Nov. 7, 2005
I gave this no stars b/c I only used the sauce recipe. It turned out just o.k., I think it needed something. I increased the seasonings, like others mentioned and added a teaspoon of sugar to help with the bitterness, but it still wasn't impressive. I will be trying the dough recipe next time though…thanks anyway.
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14 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

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

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

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

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

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

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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125 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

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

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

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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148 users found this review helpful

Sweet Potato Casserole VI

Reviewed: Dec. 5, 2005
I doubled this recipe and cut back a little on the sugar, as others mentioned, and it turned out perfectly. Also, as someone mentioned, 2.5 lbs. of sweet potatoes equals 4 cups mashed. I baked my sweet potatoes whole for about an hour, then scooped out the filling and mashed, topped and baked. The topping was delicious and I got many compliments. Thanks!
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70 users found this review helpful

Displaying results 1-20 (of 54) reviews
 
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