Nikki Sell Recipe Reviews (Pg. 1) - (18156152)

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Nikki Sell



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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

Prosciutto Wrapped Asparagus

Reviewed: Sep. 23, 2005
This is a great recipe. It can be played with a little and still turn out great. My favorite variation is to spice it up a little and use prosciutto and horseradish cheese - delicious.
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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

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

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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47 users found this review helpful

Easy Cream Cheese Danish

Reviewed: Oct. 26, 2005
This came out perfect with (like others mentioned) half the filling mixture. Next time I may even use a little less than half of the sugar (like 1/3 cup). I laid the crescent unrolled and flat into the baking dish, topped with cream cheese mixture, then made three "stripes" with strawberry pie filling. I topped it with the second unrolled crescent roll and left some of the filling show, then made three "stripes" of pie filling on the top. Baked for 25 minutes and it was pretty and tasty!! Also, I used 3/4 cup of powdered sugar and 2 tablespoons of milk for the topping so it would drizzle. Next time I'll try the slicing method.
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51 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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16 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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77 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
Photo by Nikki Sell


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

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

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

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

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

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

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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11 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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400 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

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