Nicolette Recipe Reviews (Pg. 11) - Allrecipes.com (18633235)

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Tomato Bisque III

Reviewed: Jan. 9, 2011
Erring on the side of caution, I started small with the fat/flour ratio, 1 Tbs each, which did initially produce a lumpy roux, but nothing the all mighty immersion blender couldn't smooth out. And even with less sugar, this bisque was tomato-ey sweet using canned diced tomatoes. Stirring in a splash of half and half and light grating of fresh nutmeg completed this bisque, which came together super-fast and was waaay better than that gloppy canned stuff. Thanks so much SWEETJAM.
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7 users found this review helpful

Slow Cooker Sweet Chicken Chili

Reviewed: Jan. 6, 2011
When my crew hears 'chili' for dinner, asian flavors and chicken generally do not come to mind. This chili was ... different, so much so that I would make it again. This trial run, I used only 4 small skinless chicken thighs as they offer more flavor and have less of a tendency to dry out in a slow cooker. I opted to save the beans (drained and rinsed of beany viscosity) for the very last 1/2 hour of cooking, so I used tomato sauce to make up for the lost bean liquid. Aside from those two minor changes, I basically followed the recipe. After the chicken was cooked through, I deboned it and added it back to the braising liquid along with the reserved beans. When it came time to serve, I found the chili had mellowed, which isn't a bad thing, but it was way too mild for my liking... as other reviewers discovered, it needed 'something'. Tempted to add cumin or chili powder, I refrained, adding instead a splash of rice vinegar and a few shakes of red pepper flakes just to wake up the flavors a bit. The cheese didn't seem to fit the dish, so I skipped it and really didn't miss it. This chili is atypical of the usual beef-n-bean variety, but it's worth a go --especially since the meat wasn't the primary focus in this dish. Thanks Cookin' Fool!
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8 users found this review helpful

Curried Spinach Soup

Reviewed: Jan. 4, 2011
While I may have changed around the cooking method (one less pot to wash) and omitted the potato (imo, not necessary when using a slurry), this soup came together very quickly and blended into a bright emerald green (gotta love immersion blenders!). Watch the amount of curry powder though -- mine is dangerous, so there was no way I could have added the full 2 teaspoons without setting mouths afire -- start small and taste, taste, taste.
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7 users found this review helpful

Chicago Dip

Reviewed: Jan. 4, 2011
Over the years, I guess I've become accustomed to those gloppy, water chestnut-laden, onion soup salt licks posing as spinach dips. This dip delivers all that mineral-y freshness one expects upon eating dark leafy greens with the added brightness of lemon. Don't need and won't miss all the sodium. And p.s. -- using flash-wilted fresh spinach and reduced fat products just increases the health benefits. So it's ok to indulge!
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5 users found this review helpful

Orange Whole Wheat Pancakes

Reviewed: Jan. 4, 2011
I wouldn't exactly call these pancakes 'light-n-fluffy', but they weren't 'sinkers' either. My batter was rather thick -- most likely due to brand variances among whole wheat flours -- so spreading the recommended 2 tbs batter thin ensured a well-cooked, non-gummy pancake. And even without the orange extract, the citrus flavor came through using freshly squeezed tangerine juice and a grating of zest. Good way to start the new year a bit healthier.
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5 users found this review helpful

Texas Caviar with Avocado

Reviewed: Jan. 3, 2011
Wanting a twist on black-eyed peas for New Years Day, I wisely chose this using a homemade dressing instead. No sooner did I set this down in front of the crew and it was gone! I should have doubled, nay, tripled this.
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8 users found this review helpful

Simple Carnitas

Reviewed: Jan. 3, 2011
This recipe proves that sometimes simplicity IS best. Out of necessity I adapted this for the slow cooker and in less than 8 hours, the crew and I were feasting on pure, unadulterated porky goodness. Of course, some of us were more refined and ate these carnitas wrapped in a tortilla along with a lightly dressed taco slaw. Thank you, Ken from CA, for a deliciously new New Year tradition.
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6 users found this review helpful

Taco Slaw

Reviewed: Jan. 3, 2011
This simply dressed slaw was just the right foil for rich, meaty carnitas stuffed in a tortilla. Omitting the cilantro left no loss in flavor in my opinion; I just found the dressed slaw needed a sprinkle of salt. Thank you mixingmedias.
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2 users found this review helpful

Chunky Cheese Soup

Reviewed: Jan. 3, 2011
This is a crew-pleasing way to use up post holiday ham with minimal effort. As with most cheese based soups, I added some cayenne for a warming effect. Topped the soup with green onions and (more!) cheese and this was gone in a flash.
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4 users found this review helpful

Buffalo Chicken Dip

Reviewed: Dec. 29, 2010
This is affectionately referred to as 'that orange dip'. So the color may be off-putting to some... but the taste? Just like chicken wings in spreadable form. Really can't go wrong with this dip no matter if you choose ranch vs. bleu, canned vs. roasted chicken, cheddar vs. mozzarella or jack or colby... you get the point. Fresh celery is a MUST with this... so good.
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2 users found this review helpful

Cocktail Meatballs

Reviewed: Dec. 29, 2010
The little meatballs held their shape very well in the slow cooker for a few hours on low, but the sauce needed some oomph. I was hoping for a piquant sweet-sour sauce, so next time I might add some red pepper flakes, garlic, ginger or even green onions. This recipe makes a decent starting point, though.
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2 users found this review helpful
Photo by Nicolette

Cookie Balls

Reviewed: Dec. 26, 2010
I've already made cake pops, so I thought I would try my hand at cookie pops. Since I find oreo chocolate so distinct (not really a super fan of it...), I opted for half oreo and half vanilla creme cookies. And just like when making cake balls, it's best to add the binder(cream cheese in this case) to desired consistency -- too little and the cookie truffle is too dry, too much and it's no longer a truffle, but a blob of mushy cookie. Of course, chilling after each step will ensure a round cookie truffle which is easy to dip in the candy coating. After decorating with red and green sprinkles for the holdiay, these made a nice (as well as novel) addition to the annual cookie trays.
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4 users found this review helpful

Popularity Cookies

Reviewed: Dec. 26, 2010
As advertised, this cookie DOES make you popular! They are easy to make (no candy thermometer), cheap (a box of saltines is maybe a dollar), but not cheap-tasting (hello?? chocolate). Great to give as take-home favors in little bags tied with curling ribbon, too.
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10 users found this review helpful

Holuski

Reviewed: Dec. 16, 2010
The humble cabbage meets unassuming egg noodles in this winter's blockbuster hit... Holuski. Fun to pronounce AND to eat. I'm with the majority-- it's easier to saute onion and cabbage all in one large pan then stir in the noodles (I choose kluski noodles for heartier texture). I've also been known to throw in some bacon for the crew every now and again... Good stuff, Kimberly.
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5 users found this review helpful

Spinach Brownies

Reviewed: Dec. 14, 2010
Lovin' the dark leafy greens, but notsomuch in this recipe. Found the finished brownies to be quite flat in the taste department and rather salty as well. As a 'base' recipe this has potential; I figured that out as I dusted my portion with pepper and added a squeeze of fresh lemon. I might give these a whirl again... with a few adjustments.
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3 users found this review helpful

Royal Icing II

Reviewed: Dec. 14, 2010
In kitchen-speak, this is known as culinary spackle as it can repair a cracked gingerbread roof, attach a gumdrop sidewalk and suspend marshmallows in mid-air to resemble falling snow. Well, almost. But this stuff is amazing and using meringue powder is even easier than cracking eggs (never did know what to do with the leftover yolks...). Just add a few drops of water at a time to thin to desired consistency to use for flooding or filling in larger areas. Or keep at full strength as I do... never know when one desires a shredded wheat thatched roof....
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18 users found this review helpful

Michelle's Soft Sugar Cookies

Reviewed: Dec. 14, 2010
Follow the recipe exactly and you will be rewarded with... wait for it... soft sugar cookies. 'nuff said :)
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3 users found this review helpful

Peppermint Meringues

Reviewed: Dec. 14, 2010
I tend to stay aways from confections in which their success depends so greatly upon atmospheric conditions inside and outside my kitchen. ok... ok... I've never made meringues just because the thought never really occurred to me. *ding* Had I known how easy they are to make (not to mention pretty), I would have used these on my Christmas cookie platters years ago. Being a novice meringue maker, I followed this recipe exactly, but piped the meringue into little kisses onto parchment using a large star tip. Once I crushed the candy cane, it was sooo sticky, but mixing in a little white sugar helped loosen it up for sprinkling purposes. Maybe it was beginners luck, but my meringues were completely dry, crisp and airy by the recipe's recommended time. So I think the success of these depends not only upon kitchen conditions but also the size of the meringues. Thank you, Kathy, I very much look forward to impressing friends and family with my newly found confectionary skills.... ;).
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7 users found this review helpful

Aunt Cora's World's Greatest Cookies

Reviewed: Dec. 14, 2010
Very straightforward peanut butter cookie recipe to which I added a pinch of salt and vanilla. And instead of choco-chips, I stirred in some raisins. Since I tend to portion 'everyday' cookies large (using a 1/4 cup scoop), I found the bake time to be spot on at 15 minutes in the required 325 oven. With a minute resting on the sheet pan before moving to a cooling rack, the edges were crispy and the centers (at first looked doughy) set to be the *perfect* chewiness one seeks out in a peanut butter cookie. World's greatest?... verdict's still out on that one.... but Aunt Cora sure knew how to bake a good cookie and the crew -n- I thank her for that.
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3 users found this review helpful

Sunday Morning Lemon Poppy Seed Pancakes

Reviewed: Dec. 10, 2010
I'm always on the lookout for lemon-flavored ANYthing as I (heart) lemon. When I tasted the raw batter, yowza -- it packs some serious zing! And even cooked, there is no doubt you are dining upon light and fluffy lemony pancakes. While maple syrup is the standard accompaniment for such breakfast fare, I opted to guild the lily and use homemade ginger preserves... Good Morning! Thanks so much TTV78.
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51 users found this review helpful

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