Nikkohli Recipe Reviews (Pg. 1) - Allrecipes.com (18561817)

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To Die For Blueberry Muffins

Reviewed: Jul. 8, 2014
This recipe is great! I just ate one hot out of the oven. I did not make oversize muffins and was able to get 11 medium sized muffins from this recipe. I did skip the crumb topping but made no other changes. This had a wonderful consistency, raised beautifully, and had the perfect ratio of muffin to fruit. Not too sweet either, which is a plus to my tastebuds! I can't wait to try this base again with some grated dark chocolate and raspberries instead of blueberries.
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Lemon Chicken Piccata

Reviewed: Feb. 24, 2014
This was great. I slightly changed the recipe to increase the sauce because my family likes a lot of sauce. I pounded the chicken breast before flouring.I browned it to slightly undercooked so that it would not dry out while staying warm in the oven during the sauce making. For the sauce I used 1c chicken broth and 1c white whine (real wine-not cooking wine) and 1/2 cup lemon juice. After browning the chicken I sauteed the garlic quickly and then deglazed the pan with he white wine. Once the pan was deglazed I added the broth and lemon juice. I let it boil for about 10 minutes to reduce. Then I added all the chicken to the pan with the sauce, topped with capers and let it simmer for about 5 minutes. The breading helped to thicken the sauce without adding cornstarch. It was fabulous--my kids raved about it and they are fairly picky. It was very lemon-y but not bitter and then chicken was melt in your mouth tender. I will definitely make this again--I served with roasted balsamic vinegar asparagus. Delicious!
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Sugared Asparagus

Reviewed: Jul. 29, 2011
I have made these twice--once based as written and the second time with my changes. First--as written they are still delicious but an issue I had was the cooking times were WAY too long for the asparagus. I think I cooked mine a total of 4 minutes. Next, I don't think you need SO much chicken broth. It takes forever to reduce and it really takes away from the caramel flavor of the sauce. My changes: I saute the asparagus for 2 minutes in the sugar and butter (and I added some minced garlic). Then I add about 1/4 cup of chicken broth to kind of deglaze the pan and help coat the asparagus. I cook the asparagus for about 2-3 more minutes. I remove the asparagus and cook the sauce to reduce about 5-7 more minutes. Then I pour the rest of the yummy, hot glaze over the veggies, squeeze some fresh lemon over top and serve :D
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Roasted Asparagus with Balsamic Vinegar

Reviewed: Jul. 16, 2011
This is absolutely perfect as is. I can't say anything to describe the deliciousness. One warning though-don't overcook!
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3 users found this review helpful

Caramel Apple Pork Chops

Reviewed: Jan. 3, 2011
Delicious. I did as others suggested and marinated in salt, pepper, minced garlic, apple juice and a teensy bit of EVOO over night. To make it easier I broiled my chops for about 6 mins on each side--nothing worse than a grey chop! I sauteed onions in butter for about 5 mins before adding the brown sugar mix/apple mix and then continued to cook them through in the sauce. I probably quadrupled the sauce because we LOVE sauce. Finally, I cut my chops in to strips and threw in the skillet to soak up some sauce. This made it more like an apple pork stir fry and it WAS fabulous. The whole dinner took less than 30 mins to make. Yum!
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10 users found this review helpful

Super-Delicious Zuppa Toscana

Reviewed: Jan. 2, 2011
I was SO excited to make this soup because I love the Olive Garden version. This was nothing like it. I followed the directions exactly-only subbing kale for spinach and adding more potatoes (8) and sausage (1.5lbs) because we like a chunky soup and I read reviews that this was thin. I sliced 2 of the potatoes thinner so they could cook down to thicken the soup and the rest I sliced medium thickness so they wouldn't cook away. When the soup was ready I tasted it and it was SO thin and bland. It tasted like red pepper flake-flavored, watery chicken broth. I took about 2 ladle fulls of the soup out (sausage, taters and all)and blended a quick roux with some cornstarch and an extra large baked potato. It was still SO thin and tasteless--the chicken broth flavor was really overwhelming. Finally to salvage dinner (and a lot of leftovers) I added about 2 cups of potato flakes. I added them slowly and whisked to avoid clumping. This thickened the soup up beautifully and really cut the chicken broth taste. I bet after cooling overnight, the leftovers will soak up a lot of the broth so I suggest starting with just one cup of potato flakes so the flavor and thickness doesn't overwhelm and add more the next day if needed. I gave this a 2 stars because as directed it was pretty much unedible. Adding the potato flakes made it 3.5 (had a bit more "mashed potato flavor" than OG's soup) but I bet with some playing around with the potato flakes this could be a 4-5 star recipe.
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Italian Tortellini Soup

Reviewed: Dec. 21, 2010
Made just as written. It was quite tasty but missing a bit of zing. I think some ground mild Italian sausage would add the kick it is missing. I added white pepper to my servings and that helped a bit. Very hearty and comforthing! One hint--I cook the tortellini in a separate pot--that helps it from absorbing so much of the broth.
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Grilled Asparagus

Reviewed: Nov. 28, 2010
Fabulous! I threw the asparagus in a ziploc bag with kosher salt, balsamic vinegar, EVOO and garlic powder. Cooked on 425 degrees for 8 mins, flipped and cooked another 8 mins. Spritzed with a dash of balsamic vinegar to deglaze the dish and served. DEEEEEEEELICIOUS!!!
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Mom's Chicken

Reviewed: Sep. 27, 2010
This was inedible--it was super salty and just tasted strange with the onion mix. I even added some cream cheese to the sauce/juices to try and temper the salt and cut back the onion mix favor to salvage dinner. We love all the ingredients but the flavors didn't meld.
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17 users found this review helpful

Slow Cooker Carnitas

Reviewed: Sep. 19, 2010
This was fabulous! I tripled the spice rub and added coarse chopped cilantro. I also added the fresh juice of one half orange and one half lemon. It was SO tender and flavorful. Crisping it a bit in the over really gave it a nice crust and this recipe made enough for 2 meals for a family of four with some leftovers for lunch two! Delicious and economical ;)
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White Cheese Chicken Lasagna

Reviewed: Sep. 19, 2010
I would have given it two stars but my husband liked it so I bumped it up to 3. I found it to be dry, even though I added extra sauce, and quite bland, even though I added extra garlic and some italian seasoning mix. With all the cheese and butter, I was really surprised at the dryness-I know I didnt overcook it!
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Spicy Pretzels

Reviewed: Sep. 5, 2010
I used pretzel nuggets to better absorb the oil. I also use garlic powder instead of salt and cook on 300 for 20 mins (stir after first 10 mins). These are seriously addictive....I have had to take them to work so I don't eat the whole bag myself!
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Chocolate Chip Banana Muffins

Reviewed: Aug. 22, 2010
These are delicious. Mine came out a bit dry but I think that was bc I cut the oil to 1/4 c but didnt replace the other 1/4 c with anything else. Next time i would add 1/4 applesauce or use the whole 1/2 c oil. I used 4 large bananas and cut the sugar to 1/2 cup. My daughter keeps asking for more and more!
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Chicken Scampi II

Reviewed: Aug. 16, 2010
This was really tasty but way too greasy so I gave it 4 stars. I added some white wine and extra garlic, in one big pan and then tossed it all with cooked penne. It was still oily even with the pasta. Next time I would cut the butter in half, and add some heavy cream to give a creamier sauce like OG. The leftovers looked a little gross with the congealed butter but still tasted great.
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Simply Fudgy Brownies

Reviewed: Aug. 16, 2010
08/16/10- I wasn't sure how these would turn out but they were delish! I upped the cocoa to a 1/2 cup and cut the sugar to 1/2 cup. I used semi-sweet morsels and it gave this a richer, dark chocolate flavor. Very tasty buy VERY rich!
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Marinated Grilled Shrimp

Reviewed: Jul. 12, 2010
This wasn't bad but I was hoping for more flavor. The absolute only change I made was to use Heinz Chili Sauce instead of tomato sauce but it still lacked it flavor. It was good, I just couldn't taste anything extra. Maybe next time I'll double the basil, cayenne and garlic.
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Grilled Romaine Salad

Reviewed: Jul. 12, 2010
This was so simple and so delicious. I rubbed the romaine wiht olive oil and then made a bruschetta topping with plum tomatoes, red onion, basil and balsamic vinegar. We topped the grilled romaine with this and added some fresh grated parm cheese. My mom, dad and husband were hesitant about eating "cooked salad" but raved about it! This is a keeper
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Chicken with Lemon-Caper Sauce

Reviewed: Jul. 7, 2010
The flavor was lemon-y enough but the sauce was a little thin. I had to add some cornstarch at the end to thicken it up. THe only other change I made was to add some minced garlic. Quick and easy!
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Chicken Marsala

Reviewed: Aug. 18, 2008
This was very easy and tasty. I tripled the sauce so we had extras for over mashed potatoes (wuold usually only double because we like a lot of sauce!). Otherwise, the only other thing I changed was to skip the oil--it just didnt seem necessary with all that butter. The sauce reduced nicely on its own. Next time I will add onions.
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Spaghetti Carbonara II

Reviewed: Aug. 12, 2008
I gave this 2 stars because my husband liked it but i was really disappointed. I followed the recipe exactly and the recipe came out bland, greasy and sticky. I even added more olive oil as the recipe suggested. The flavor wasnt bad....there just wasnt ANY flavor at all; despite the bacon and parm cheese it wasnt even salty. I won't be making this again :-\
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