Nicolette Recipe Reviews (Pg. 14) - Allrecipes.com (18633235)

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Gelatin-Flavored Popcorn

Reviewed: Oct. 31, 2010
Noting the amounts of sugar to popcorn to butter, I have to wonder if this recipe isn't supposed to read "1 STICK of butter" instead of "1 cup of butter". If one full cup of butter is used, this entire recipe will flop: excess melted butter good on movie theater popcorn, bad for candied/sugared popcorn. So, I made this using 1 stick of butter, no other changes. Perfect results.
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6 users found this review helpful

Sugar Cookie Cutouts

Reviewed: Oct. 30, 2010
The dough was super easy to roll out and a dream to cut. I didn't let my cookies go the suggested minimum 12 min. in the oven -- just 10, then 2 minutes resting on the sheet pan before transferring to a cooling rack. Unadorned, the cookies could use more sugar, but I was planning on frosting them anyway. Overall, a recipe which produces a good sturdy cookie -- will use this again.
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3 users found this review helpful

Spaghetti Carbonara II

Reviewed: Oct. 27, 2010
Oh yeah. This makes any bad day better. Much better. I skipped the onion just because I didn't feel like eating onion in my pasta and, really, I didn't miss it. Using a bit of the pasta water helps make the sauce saucier (could have used a yolk or two extra), but it really wasn't necessary. And just because the mood struck, I added a poached egg on top .... sheer bliss.
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4 users found this review helpful

Bean with Bacon

Reviewed: Oct. 26, 2010
A good solid basis for a hearty bean soup -- just a few minor adjustments and it's darn near perfect. An entire pound of bacon isn't necessary for such a small amount of soup; crisping 4-5 slices (still use rendered fat to saute veg) will provide enough porkiness to permeate the beans (I promise). And since celery and onion are being sliced and diced, why not add carrot and garlic to the party? -- they bring lots of flavor and a little color interest as well. I found I needed to add about double the listed liquid to retain a soup-like consistency, but that was just a personal preference. Next time, I'll be sure to double if not triple this recipe as it freezes and reheats beautifully.
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202 users found this review helpful

Fluffy Scrambled Eggs

Reviewed: Oct. 25, 2010
Eaten plain just with salt and pepper, the scrambled eggs, while fluffy, bordered on the sweetish side. Obviously more flavor in the form of spices or cheese would detract from that, making the eggs more savory. While I do appreciate trying something new, I will just stick with milk or cream and save the hassle of disguise. Unless one doesn't mind sweet scrambled eggs...
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Pear and Blue Cheese Salad

Reviewed: Oct. 24, 2010
Essentially this salad is all about the dressing, the toppings are just delicious accessories. Having no walnut oil, I used pecan oil, but kept all other ingredients the same. Once emulsified, I found the dressing too sweet, but didn't want to add additional vinegar, so I squeezed in about a tsp. of grainy dijon mustard. By doing so, the sweetness was reduced and it perfectly balanced the brown sugar/ maple notes. I tossed red leaf lettuce in the dressing, added sliced pears and topped with crumbled goat cheese. Simple, a little different and even holiday-table worthy. Thanks.
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73 users found this review helpful

Cranberry Pot Roast by Michelle

Reviewed: Oct. 17, 2010
I essentially followed janet7th's same method of sear and deglaze. Before adding the sauce to the slow cooker it tasted a bit too 'bottled cocktail saucy', but 5 hours on low allowed the vinegar and horseradish to mellow out and work their mojo on the beef, which was oh-so-tender. I chose to leave the sauce thin, but it could have been easily thickened by simply reducing or whisking in a slurry. Because this recipe is soo easy and delicious, I'll most likely make again, but with the additions of onion (either sliced white or chopped green) and more horseradish toward the end of cooking time (more zing) and maybe even whole berry cranberries (just for interest). Super recipe, Ethical Cook, especially for the upcoming holidays.
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5 users found this review helpful

Peanut Butter Frosting

Reviewed: Oct. 9, 2010
Classic peanut butter frosting with a good ratio of butter to peanut butter, even when scaling down the recipe for smaller portions. I didn't precisely measure the confectioners sugar nor the cream; I just added enough of each to make a smooth frosting. And just for kicks, I stirred some cocoa powder into half the frosting for a peanutty-cocoa version.... which, when swirled into spikes, looks quite fetching atop my 'Bed Head Chocolate Cupcakes'. So thank you, Suzanne Stull, for helping this pastry challenged person look like a pro.
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0 users found this review helpful

Chocolate Oil Cake

Reviewed: Oct. 9, 2010
For lacking dairy and eggs, I was surprised this cake turned out as good as it did. As noted by others, the cake could use a heftier punch of chocolate flavor and I agree. I used dark cocoa powder and cold coffee for the water and still the baked caked tasted more sweet than chocolatey sweet. But it's nothing that a wee bit (or a lot bit) of peanut butter cocoa frosting couldn't fix.... I'm just saying....
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1 user found this review helpful

Stuffed Pepper Soup II

Reviewed: Oct. 4, 2010
While this stuffed pepper soup recipe does include a generous ratio of peppers to ground beef (it is stuffed pepper soup after all...), I found it required a lot of additional seasoning and sodium to make this soup ~taste~ like a stuffed pepper soup. Plus, cooking raw rice directly in the soup left an unpleasant starchiness which required more liquid in the form of beef stock to remedy. And as much as I enjoy and appreciate using cinnamon outside of typical sweet dishes, it, unfortunately, just did not work in this recipe. This recipe does produce a good soup -- it just takes a little extra help to get there.
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32 users found this review helpful

Homemade Chicken Cacciatore, Sicilian-Style

Reviewed: Oct. 1, 2010
I love when recipes such as this land in my proverbial lap (or recipe box in this case). I had everything at hand, save for a few minor replacements, and a reason to open a bottle of red for dinner. Like other reviewers, I modified this recipe for the slow cooker by using bone-in skinned chicken thighs, fresh end-of-summer tomatoes and herbs as well as a red bell pepper. The chicken was done within 3 hours on low, but the sauce wasn't. So I removed and deboned the chicken, reserving it to add after the sauce thickened a bit more. Leaving the lid ajar and the dial turned to high easily rid the sauce of excess moisture without the usage of the tomato juice slurry. This made for a fantastically marvelous dinner served over creamy cheesy polenta. Thank you, Kim Shepheard, for sharing your recipe.
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3 users found this review helpful

Pumpkin Gingerbread

Reviewed: Oct. 1, 2010
Using fresh pumpkin puree really makes this a standout quick bread. Because the pumpkin I roasted was already so sweet, cutting back the recipe's sugar content by 1 cup left no loss in flavor. Also, instead of 2 loaves, I opted to bake this in a sprayed / sugar-dusted bundt pan (perfect in 1 hour at 325 degrees), then drizzled the cooled 'cake' with a lemon zest-infused cream cheese glaze topped with chopped crystallized ginger. Moist, tasty and a delicious contribution to a harvest-themed dinner. *tip: 15 oz can = roughly 1 3/4 cup*
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14 users found this review helpful

Peanut Butter and Pumpkin Dog Treats

Reviewed: Sep. 25, 2010
At roughly $1.85 per batch, I'd say this is well worth the hour it took to mix, cut and bake some of these wholesome doggie treats. I left out the cinnamon and salt, but found (as other reviewers did) it necessary to add more pumpkin to make a workable dough. Once the dough was rolled thin, I simply used a pizza cutter to make strips then squares, then baked on parchment-lined sheet pans until hard and crunchy (35 min). Two big woofs of thanks from Lola and Remy!
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2 users found this review helpful

Cinnamon Pudding Cake

Reviewed: Sep. 18, 2010
mmmm... pudding cake. So easy and so warming. But to enhance this dessert, don't omit the apples; just add about 2 cups diced tart apples to the bottom of a 9x13 ( a 9x9 will only leave a sticky mess on the bottom of your oven). Add nuts, if using, or fresh cranberries (most fantastic) then top with batter, followed by hot syrup. Best enjoyed 5 minutes out of the oven with whipped cream (or ice cream) to cut the sweetness. mmmm... pudding cake.
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1 user found this review helpful

Black-Eyed Peas and Gumbo

Reviewed: Sep. 17, 2010
I enjoyed this one -- hearty and filling but not heavy as some gumbos can be. For the most part I followed the listed ingredients (instead used fresh thyme, ham stock, and stirred in a few dashes of Worcestershire as well as Tony's)-- just changing the order in which they were added (trinity introduced to roux then sauteed; non-canned black-eyed peas required longer simmer, roasted okra did not). I served this gumbo with cornbread, but it would have been just as tasty topped with a mound of rice as the author suggests (and gumbo dictates). Ah ha... I may have found a new dish for New Years Day. Cheers to luck and prosperity... and good gumbo.
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4 users found this review helpful

Butternut Squash Soup with a Kick

Reviewed: Sep. 17, 2010
Delicious velvety liquid goodness in a bowl. Perfect quick lunch for a rainy autumnal afternoon.
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2 users found this review helpful

Savory Kale, Cannellini Bean, and Potato Soup

Reviewed: Sep. 11, 2010
Really good, really filling soup. I like that this recipe can easily be adapted for whatever may be on hand without compromising taste. One of the tastier variations I've tried included browned turkey smoked sausage and diced sweet potatoes (instead of white). Also, to add a little more 'body' to the soup, puree a second can of beans (or its equivalent of cooked) with a bit of broth then stir into the soup. Perfect for a chilly evening... thanks for the submission.
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4 users found this review helpful

Kentucky Tomato Soup

Reviewed: Sep. 3, 2010
Ok. For the sake of novelty I had to try this soup. Coffee? In tomato soup?? Really??? Really. It works. The coffee adds a ... beefiness. Plus this fresh tomato soup couldn't be any easier ~ no blanching and peeling tomatoes!! Just buzz with the immersion blender then add half-n-half to desired creaminess. I finished the soup with fresh basil and thyme, but it really is good without. .... coffee... huh... who woulda thunk.... thanks lagirl.
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10 users found this review helpful

Cream Of Green Chile Soup

Reviewed: Sep. 3, 2010
I was staring down a kazillion freshly-picked cubanelles and I just couldn't face another meal consisting of peppers 'fried' or stuffed in any way, shape or form. And so my search for something new led me to this soup. While cubanelles aren't the most traditional, they are *similar* to an Anaheim chile, so I gladly roasted, peeled and chopped my way through a bushel of peppers. I froze the majority, reserving about 1.5 cups for the soup (added 2 jalapeno for a little heat as cubanelles tend to be on the sweet side), then followed the recipe. Using the immersion blender gave the soup a creamier consistency, so I probably used less cream (or half-n-half in my case) than listed. Skipped the tortilla topping, but not the cheese! ... oh so good ... and oh so gone ...
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3 users found this review helpful

Caramel Frosting IV

Reviewed: Aug. 30, 2010
Helloooo sweet tooth ~ this is some serious sugar! This recipe did not turn grainy nor develop a 'crust' like other caramel frosting recipes I've tried, probably due to reheating the caramel after the addition of milk which allows any rogue sugar crystals to cook out. While the caramel sauce IS good on its own (better over ice cream.. ahem), I wanted a frosting thicker than a glaze, but without compromising that rich buttery brown sugar flavor. To achieve that, I whipped in about 1C - 1 1/2 C confectioners sugar, tasted and still found it too (confectionary) sweet. Stirring in a dollop of sour cream instead of milk took the edge off and produced the consistency I desired to top a spicy apple cake. Many thanks to Glenda for this delectable submission.
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4 users found this review helpful

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