Nicolette Recipe Reviews (Pg. 13) - Allrecipes.com (18633235)

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Buckeye Cookies III

Reviewed: Nov. 28, 2010
Hang on Sloopy... love me some buckeye cookies! This was the first cookie I learned how to make at the age of 7 and it has graced my Christmas cookie platters ever since. Once dipped, these cookies freeze like a champ (best eaten semi-frozen in my opinion). But these babies are sweet, sweet, sweet... so roll 'em small. Oh yeah, Go Bucks!
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4 users found this review helpful

Cincinnati Chili I

Reviewed: Nov. 28, 2010
It's been years since I've eaten Skyline chili, so I wanted to create an Ohio food theme for the OSU / Michigan game this past Saturday. The chili was a huge success, just as I remember it -- very aromatic with a smooth consistency (a quick buzz with the immersion blender helps to achieve that). Enjoyed over spaghetti with onions and cheese is the way to go.
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5 users found this review helpful

Oatmeal Pancakes II

Reviewed: Nov. 27, 2010
Oh wow. Normally I don't really care for pancakes/waffles as I prefer a more savory breakfast/brunch, but these... wow... are gooood. I doubled the batter since the crew was extra hungry on this snowy morn, but forgot my stove burners were occupied with ham stock and turkey carcass soup... So, thinking fast, I grabbed the waffle maker hoping this batter would produce decent waffles. And just in case, I scattered a few frozen blueberries on top the batter before closing the lid. The first one was mine -- a taste test. Once I bit into it, I actually spoke aloud to an empty kitchen... it was toothsome, sweet enough to enjoy without syrup, fluffy, a little tangy... a perfect waffle by my estimation. The remainder of the (doubled) batter produced 4 more waffles-- enough for my crew with no leftovers. Love a recipe which serves double-duty; thanks so much mom2hhh.
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2 users found this review helpful

Lemon Poppy Seed Muffins I

Reviewed: Nov. 21, 2010
I was hoping this muffin would be as moist as it claimed; unfortunately I found it very dry despite making per instructed. The sugar glaze amped up the lemon flavor, but it really didn't add to the moistness, so I re-glazed using powdered sugar and more lemon juice and that seemed to help. On the plus side, this muffin does have plenty of lemon flavor and a generous amount of poppy seeds.
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1 user found this review helpful

Streusel Topped Blueberry Muffins

Reviewed: Nov. 21, 2010
This muffin is best enjoyed the day it's made; I found it was a little dry the second day (didn't deter the crew from polishing them off, though...). I forgot to stir the zest into the muffin batter, so I mixed it into the streusel topping along with some rolled oats to help boost the health-factor since one of the crew (you know who you are) eats blueberry muffins slathered in whipped butter.
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3 users found this review helpful

Bran Muffins II

Reviewed: Nov. 21, 2010
Really good basic bran muffin. This recipe scales back nicely for one dozen with no odd measurements. I did use a mix of whole wheat / all purpose flours as well as vegetable oil instead of shortening. And just for a little something sweet-tart, I stirred in a handful of dried cranberries, but almost any fruit/nut would work well.
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8 users found this review helpful

Cranberry Chutney II

Reviewed: Nov. 20, 2010
I stumbled upon this recipe while searching for a recipe for cranberry sauce and never having made my own chutney, I gave it a trial-sized whirl. This recipe is what is expected from a good chutney - a nice blend of sweet and sour with a little zing from some onion and spices. I simmered the cranberries and tomatoes down to a very thick spreadable consistency as I anticipated using it for leftover turkey sandwiches.... unfortunately it was sooo good spread on a pepperjack grilled cheese, it didn't even have the chance to make it to Thanksgiving... must make more, it's worth it.
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10 users found this review helpful

Peanut Noodles

Reviewed: Nov. 19, 2010
This is one of those recipes that once you make it, you never need to look at the measurements again. Basically peanut noodles should be a perfect balance of sweet, salt, sour and spice -- only your tastebuds can tell when you've reached that magical combination. I like a hint of garlic in my sauce and I prefer to use rice wine vinegar as well as low-sodium soy sauce. Chopsticks are optional.
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11 users found this review helpful

Edamame Soup

Reviewed: Nov. 19, 2010
I had a 10oz bag of whole edamame in the freezer... well, in the back of the freezer... that I needed to use. Since it was a *touch* on the frosty side and probably not prime for enjoying with just salt, I used the ingredients search and found this recipe. Since I didn't have 3/4 of a pound edamame, shelled or otherwise, I shelled what I had and weighed -- roughly 4 oz. I scaled the recipe accordingly (love that feature!) and just followed the basic instructions. Probably after about 20 minutes of gentle simmering in the chicken stock the onion and edamame became tender, so I used an immersion blender to blend as smooth as possible. Actually, it did blend very nicely -- almost like a pea puree -- then I just added half and half until desired consistency. Additional salt wasn't necessary as the chicken stock supplied plenty and it really didn't need pepper... but it needed a little something. A few drops of sesame oil upon serving were perfect. This isn't a soup I would absolutely crave after a long day... but it is one of those unique offerings which would make gorgeous appetizers / starters prior to an asian-inspired meal.
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6 users found this review helpful

Acorn Squash

Reviewed: Nov. 18, 2010
If there is one food item that signifies autumn to me, acorn squash is it. From its color to its shape to its hollowed out center... it's the perfect vessel for a gooey pool of buttery caramel. Yep, gotta love autumn.
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4 users found this review helpful

Blue Cheese Green Beans

Reviewed: Nov. 16, 2010
Blue cheese + green beans = tasty. Multiply by bacon to the power of Parmesan and it's downright delightful. Doubled or even tripled, the creamy vinaigrette would also be satisfying drizzled over baby romaine ... plus bacon, of course.
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3 users found this review helpful

Slow Cooker Adobo Chicken

Reviewed: Nov. 16, 2010
Don't let the simplicity of the ingredients fool you-- this is, in one word, amazing. I've only recently 'discovered' adobo and have probably made it once a week since. Skinless, bone-in thighs are the cut of choice as dark meat is more forgiving in my slow cooker, especially as it tends to run hot. Majority rules -- serve this adobo over steamed rice with plenty of the braising liquid. Delicious!
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9 users found this review helpful

Orange Cream Cheese Frosting

Reviewed: Nov. 15, 2010
I like that this calls for fresh juice and zest and not extract, which can sometimes completely overwhelm white frostings. Like other reviewers, I found it lacking some in the orangey department, but nothing that a little extra zest didn't remedy. The walnuts add a welcome crunch, too, especially on pumpkin spice cake.
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9 users found this review helpful

Roasted Beets with Feta

Reviewed: Nov. 15, 2010
Roasting fresh beets may convert all those beet haters out there. Once blended, the vinaigrette was a little shallot-heavy, so I added a little more olive oil to even it out. This was enjoyable while the beets were still warm, but it was even better made into a salad along with toasted walnuts. Give beets a chance, they need lovin' too :)
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1 user found this review helpful

Merritt's Butternut Squash Gratin

Reviewed: Nov. 14, 2010
Excellent recipe. I recently picked up 3 butternut squash at the farmer's market for a grand total of one dollar... but what to do with them? Roasted with maple and cinnamon, check. Pureed into a bisque, check. I wanted the last one to be a test run, possibly something to serve at the holidays. And this gratin is it. I did not have the Gruyere, but I did have a passable substitute of Swiss (along the same flavor family, but more economical for everyday use). And save for slicing the squash on the mandoline, I followed the recipe as intended. Oh my... I knew I liked squash, I just didn't know I loved it. THIS will be the ace up my sleeve at Thanksgiving potluck, thanks to Merrittorious.
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8 users found this review helpful

Pumpkin Marshmallows

Reviewed: Nov. 13, 2010
I made marshmallows. Me, a candy-thermometer challenged person. I. Made. Marshmallows. And they rock. Granted, I'm sure it's easier to buy a $.99 bag of the pre-made and I *know* there is no sticky residue covering every countertop, 4 bowls, 3 spatulas, 2 hands and one KA mixer when you do.... But how often do you get the chance to eat fresh, pillowy, oh-so-soft marshmallows that taste like pumpkin pie? Try these sometime, you just may surprise yourself. I know I did.
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24 users found this review helpful

Barbecued Beef

Reviewed: Nov. 10, 2010
This was neither zesty, nor tart, nor ketchup-y; it just.... was. In my haste to find something to throw together for dinner, I opted for ease instead of a power punch of flavor. The meat was tender, yes, but even piled high on kaiser buns, the sandwiches were lacking... something. Adding a shake of hot sauce and dollop of coleslaw helped, but this won't be an oft-repeater.
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4 users found this review helpful

Buttercream Frosting

Reviewed: Nov. 10, 2010
It's back to basics with this reliable buttercream. I halved the recipe and was able to generously decorate 12 cupcakes. Mid-way thru piping, I did have to pop the decorator's bag into the fridge as the butter started to soften too much from the heat of my hands, so keep this in mind while working in a warm kitchen in the middle of an August heatwave...
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1 user found this review helpful

Oatmeal Butterscotch Cookies

Reviewed: Nov. 4, 2010
Classic cookie jar cookie. I like ample cookies, so I use a 1/4 C scoop and bake for 12 min -- in my oven this yields crunchy edges with a chewy center. This cookie has a tendency to stick to sheet pans, greased or not, but using parchment paper saves on clean-up as well as the aggravation of torn/broken cookies. Best enjoyed with a glass of milk... but what cookie isn't?
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0 users found this review helpful

Meatball Nirvana

Reviewed: Nov. 3, 2010
I know it's merely a preference as everyone's taste is subjective, but when I want meatballs, I don't want meatloaf (egg and other fillers) just rolled in different form. So I mixed a batch of Nirvana using ground turkey, but life happened and the the raw mix hung out in the fridge for a few hours. Fast forward to dinnertime: No time to roll, bake and sauce, so I made 4 burgers and flash cooked them on the Forman. Usually the crew eats their turkey burgers hidden under the typical burger condiments... not this time. Just bun, burger and provolone. That's it and that's all that was needed. I know this recipe is intended for meatballs, but if it can stand up to ground turkey AND to being flattened and grilled, it is surely a 5 star recipe. Thanks so much.
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4 users found this review helpful

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