Nicolette Recipe Reviews (Pg. 16) - Allrecipes.com (18633235)

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Cocoa Rub

Reviewed: Jun. 3, 2010
Add my 5 stars to the list... Blending cocoa powder with common pantry spices makes bbq ribs pork-tastic! Thanks jcjeffers, I'll use this one often.
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1 user found this review helpful

Couscous with a Kick!

Reviewed: Jun. 1, 2010
Holy tingling tastebuds, this is crazy good! Instead of the customary potato/macaroni salad, I opted to make this as a side dish for bbq ribs. Left out the cilantro as I'm not a fan of its (soaplike) taste, but just chopped enough flat-leaf parsley to compensate. The real surprise, though, is the fresh jalapeno, especially when combined with the fiery cayenne and the smoky cumin. It's a trifecta of explosive flavor while the cuke, mint and lemon provide the cooling effects. This is now my go-to summer salad ~ thanks vburrito!
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31 users found this review helpful

Rich Chocolate Frosting

Reviewed: May 27, 2010
If cakes could dream, they would dream of being slathered in this buttery, chocolaty goodness. Perfect for from-scratch cakes as this requires very little fuss or extra time in the kitchen. Also leaves room for variations, as other reviewers have noted. Thanks to Amy Via for the recipe!
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0 users found this review helpful

Cake Mixes from Scratch and Variations

Reviewed: May 27, 2010
Looks like I'm the odd baker out. While this recipe IS easy and quick, the end result lacks a from-scratch texture and flavor. I followed the recipe for the base cake mix as written the first time and substituted oil for the shortening the second time. Both times the baked cakes looked divine.... but even after brushing with a simple syrup and frosting with a chocolate buttercream, the cakes were just fair. Thanks to Janet, though, for the submission.
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1 user found this review helpful

Famous Japanese Restaurant-Style Salad Dressing

Reviewed: May 27, 2010
This incredibly fresh tasting dressing hits all the right flavor notes that one would expect from their favorite Japanese steakhouse. The texture is spot-on as well; the dressing clung to the lettuce leaves instead of pooling at the bottom of the salad bowl. A tasty topping for a simple salad with leftover grilled chicken, oranges and almonds. Thanks MARBALET.
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4 users found this review helpful

Shoyu Chicken

Reviewed: May 27, 2010
Grilled chicken never had it so good! For such a short list of ingredients, this marinade packs in major flavor with the fresh ginger and ground peppers. I did find it lacking some type of acid, so I'll replace half the water with citrus juice or vinegar in the next go-round. The leftover chicken also makes for a delicious addition to a cold salad the next day. Thanks to The Big E for a future repeater!
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10 users found this review helpful

Best Marinated Grilled Chicken

Reviewed: May 16, 2010
This unusual melange of ingredients somehow came together to produce a deliciously moist grilled chicken. I used 1.5 cups prepared Italian dressing instead of the listed water/dry dressing mix and minced parsley, chives and tarragon (no chervil) for the fines herbs. Marinated bone-in breasts overnight and grilled on a gas grill over a bed of rosemary. Despite the strong flavors in the marinade, not one particular flavor stood out -- thanks for the recipe DIXYCHIK.
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7 users found this review helpful

Sweet Potato Apple Salad

Reviewed: May 15, 2010
Absolutely delicious! Great to take to a summertime function as this salad contain no mayo. It was much quicker to fold the salad components together rather than to layer as directed -- just be careful not to overcook the sweet potatoes or you'll end up with a bowl of mush. Thanks for the recipe!
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7 users found this review helpful

Zippy-Zoo Marinade

Reviewed: May 14, 2010
A bold flavored marinade with a peppery kick, especially useful for low-n-slow grilled chicken thighs (later used in peanut noodles). As prepared, the marinade could have used a bit more acid for my taste, so I just squeeze in some lime juice. Thanks - Adam- for the recipe.
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3 users found this review helpful

Ginger Glazed Mahi Mahi

Reviewed: May 14, 2010
The marinade alone lends a light asian flair to grilled mahi; however, the reduced glaze slightly overwhelms the delicate flavor of the fish. Perhaps using rice wine vinegar in lieu of the balsamic might tone it down a bit. I will use this again to marinate fish, but use the marinade/glaze on something a bit more substantial, like grilled chicken. Overall, a recipe worth repeating -- thanks.
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0 users found this review helpful

Jalapeno Chicken

Reviewed: May 2, 2010
Super fantastic! Since I wanted to grill the chicken, I marinated bone-in breasts with all of the rub and 1/2 of the basting liquid, reserving the other 1/2 to baste while grilling. The result ~ tender flavorful chicken thanks to the lime juice and all of the spices; a caramelized skin due to the honey and a burst of heat from the jalapeno. The usage of cinnamon in an otherwise savory dish is extraordinary... smelled heavenly while on the grill... and tasted even better. Thanks for the recipe!
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3 users found this review helpful

Avocado Egg Salad

Reviewed: Apr. 27, 2010
This made for an interesting and tasty lunch today (even rocked it old school cafeteria style and ate it on soft white bread with crisp iceberg). Used chopped dill pickles instead of the sweet pickles and squeezed lemon over the avocado prior to slicing and dicing. Next time I might reduce or even omit the mayo as the avocado alone seemed to lend to the expected creaminess of egg salad. Thanks, ANGELAANDJAKERS, for a new twist on an old favorite.
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3 users found this review helpful

Slow Cooker Italian Beef for Sandwiches

Reviewed: Apr. 24, 2010
After four hungry teenage boys devoured their sandwiches, I knew I should add this into regular rotation. I nixed the tsp. of salt and used onion powder in lieu of the listed onion salt as the dry dressing mix has enough sodium. Served this on toasted hoagie rolls with provolone and chopped giardiniera. Delicious!
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Homemade Black Bean Veggie Burgers

Reviewed: Apr. 22, 2010
While these burgers don't quite have the same 'mouthfeel' as store-bought veggie burgers, these are so much better (not to mention cheaper) because YOU control the ingredients. A few tricks to keep the patties together ~ as a few reviewers have mentioned, make sure the beans are dry; even though the directions call for mashing the beans until thick and pasty, I've had better success when the beans are roughly smashed; briefly saute the chopped veggies to rid of excess moisture before adding to the beans; using only the egg white will help bind the patties together without increasing the amount of bread crumbs ~ hope that helps. And thanks, LAURENMU, for the delicious post!
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75 users found this review helpful

Apple Avocado Salad with Tangerine Dressing

Reviewed: Apr. 20, 2010
The citrus vinaigrette is a nice counterbalance to the salad, providing just a touch of needed acidity to the richness of the salad componets. I did add a pinch of sugar despite having used a meyer lemon (could have been the oranges that were less sweet than expected), but otherwise followed the recipe. ~Tip to take the 'bite' out of raw red onion : Blanch sliced onion 15-20 sec in boiling water, then shock in ice water; chop as needed~. Thanks Donna.
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60 users found this review helpful

Apple Pie Filling

Reviewed: Apr. 11, 2010
This is a fantastic recipe for those of us who don't can, but want to preserve an abundance of apples. Depending on the variety of apple used, I tend to adust the sugar accordingly, as more can always be added to suit the intended recipe. Sometimes I substitute equal parts apple juice for the water which imparts a more apple-y taste. Thanks to this recipe, I now have 7 quarts prepared apples in my freezer. Pie anyone??
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4 users found this review helpful

Cheddar-Bacon-Asparagus Strata

Reviewed: Apr. 11, 2010
The three major food groups ~ bacon, asparagus, cheese ~ all baked together resulting in one delicious brunch recipe. Instead of steaming the asparagus, I simply cut into bite-sized pieces and sauteed it along with the onion and bell pepper, then mixed the cooled veg with the eggs and bread instead of layering. Baked covered for the first 30 min, then removed the foil for the remaining time. Perfect.
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26 users found this review helpful

French Toast Casserole

Reviewed: Apr. 11, 2010
Making the recipe exactly as written, this was a lot easier than dipping and frying individual slices of french toast. While I did find the casserole to be a bit eggy (personal preference), I quite enjoyed the crunchy- chewy texture of the top layer. Thanks!
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0 users found this review helpful

Candied Citrus Peel

Reviewed: Mar. 21, 2010
I like this recipe for the 3 step blanching process and the simple instructions (no candy thermometer!). I do change the sugar/water ratios to 1/3C and 3/4C which allows the cooked peel to be rolled in sugar without being overly sweet. Try this recipe using sliced ginger -- it's fantastic!
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8 users found this review helpful

Asian Coleslaw

Reviewed: Mar. 21, 2010
This was a pretty good noodle-less asian slaw. For ease of mixing, I measured the dressing ingredients in a small bowl, nuked it for 30 sec. on half power and let cool while assembling the veg. After tasting the dressing, I added a few drops of sesame oil and a few shakes of red pepper flakes. Squeezing a lime over the slaw really perked it up, too.
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