Nicolette Recipe Reviews (Pg. 18) - Allrecipes.com (18633235)

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Best Marinara Sauce Yet

Reviewed: May 31, 2006
I needed a quick red sauce for a pasta side, but didn't have time to make my 'usual' and the thought of using a jarred sauce... well, ick. As simple as this is, this marinara is quite good, plus I liked whirling everything in the food processor -- great way to sneak in veggies for those who 'pick out the chunks'. To spice it up, I added a few goodly shakes of red pepper flakes. Will make again when short on time or when it's too hot to have a sauce on the stove for hours. Thanks!
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1 user found this review helpful

Berry Custard Pie

Reviewed: May 25, 2006
I was pleasantly surprised by this dessert... reminiscent of a clafouti, although much lighter, of course. The dough for the crust is SUPER-sticky, but it will eventually spread and form a crust. I used blackberries, but will try this recipe with raspberries and/or peaches next time. Thanks for a 'berry' delicious dessert!
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3 users found this review helpful

Anniversary Chicken I

Reviewed: May 23, 2006
Easy, quick and tasty. What more could you ask for in a weeknight meal? I grilled the chicken, then just approximated the amounts of toppings, using lo-fat dressing and cheese. Will make again since this recipe uses common pantry items. Thanks!
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1 user found this review helpful

Chicken Monterey

Reviewed: May 23, 2006
This was pretty good -- rich though. Skipping the butter, I pan seared the chicken w/o dredging first in flour in a small amount of olive oil, then used the same pan to make the cheese-wine sauce. I opted for reduced-fat cheese to save on those pesky calories/fat grams and didn't top the chicken with additional cheese as the sauce was fine as-is. Might add additonal veggies next time - peppers would be good... thanks for the post!
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Fried Rice Restaurant Style

Reviewed: May 18, 2006
This is my default fried rice recipe as I like the carrot/pea combo, but any meat/veggie can be added to make it a meal in itself. Usually I use leftover rice, shred the carrots and leave the peas frozen as they thaw rather quickly. For the eggs, I don't scramble them; instead I mix the eggs with a bit of water/pepper/soy then leave them to cook flat in the pan. When cooked through, I roll the circle o' egg up and cut chiffonade-style, adding the shreds to the pan after seasoning the rice and veggies with soy sauce. Any way it's made, it's all good... thanks!
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125 users found this review helpful

Seared Pork Cutlets with Asian Pan Sauce

Reviewed: May 18, 2006
I made this using boneless skinless chicken breasts, pounded thin. The sauce was quick-n-easy, tasty too. Garnished with a sprinkle of sesame seeds and served with fried rice and sugar snap peas. Thanks!
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Shrimp Lemon Pepper Linguini

Reviewed: May 17, 2006
I needed some new ideas for fish. Since shrimp isn't a fav in my house (it's a 'texture thing'), I made the sauce as written, but subbed tilapia fillets for the shrimp. Lemony AND peppery... yum. Will make again and again. Thanks!
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1 user found this review helpful

Wacky Cake VIII

Reviewed: May 16, 2006
This was pretty good for using such minimal ingredients -- and no bowls/beaters to clean! Easy for kids to make, too. Thanks for the quick dessert recipe!
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0 users found this review helpful

Mexican Rice Pilaf

Reviewed: May 16, 2006
Following the recipe as written, this was just edible. I should have known better than to use instant brown rice -- the end result was a bit gummy, yet some rice was still undercooked (perhaps more broth??). The spice/heat level was ok, but I probably won't make this again. Thanks anyway.
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5 users found this review helpful

Lime Chicken Soft Tacos

Reviewed: May 16, 2006
This was super-tasty and super-easy to put together at the last minute. Allowing the chicken to marinate in the lime vinaigrette for about an hour deepened the flavors and made the chicken very moist. Instead of soft tacos, I made quesadillas -- which, after tasting, my son declared them the best EVER. Thanks so much!
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1 user found this review helpful

Chip Chicken Lollipops

Reviewed: May 11, 2006
Food on a stick... how fun. I made this for my son using the bottom-of-the-bag crumbs from lo-fat ridge-y potato chips. Dipped in milk mixed with a bit of ranch dressing (out of eggs...) before rolling in the crumbs. When done, I inserted long hors d'oeuvre skewers and... voila -- chicky pops. Thanks for a novel dinnertime idea!
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Halibut Dijonaise

Reviewed: May 10, 2006
This was really good. Instead of halibut, I used tilapia (my son's preference) and decreased the horseradish a bit. The fish was moist and very flavorful... will make again. Thanks!
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Photo by Nicolette

Thick Cut-Outs

Reviewed: May 10, 2006
I really had fun making these cookies. To the original ingredients, I added some almond extract and yellow food coloring. After chilling overnight, the dough was easy to roll and cut; I opted for a duckie cookie cutter to make thick cookies into which I inserted lollipop sticks prior to baking. Once cooled, I decorated with yellow royal icing and sanding sugar. I put each cookie-pop in individual treat bags, then tied with curling ribbon and stuck them in a basket using floral foam for anchorage. Added some decorative tissue paper and ribbons then presented this 'cookie bouquet' to my sister in honor of expecting her first child (and FINALLY making me an aunt!). Thanks so much for a tasty treat as well as a fun project!
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4 users found this review helpful

Oil Pie Crust

Reviewed: May 9, 2006
I tried this recipe using skim milk and olive oil for the top crusts of individual chicken pot pies. Even after freezing, the crusts baked evenly w/o shrinking. Will use again... thanks!
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78 users found this review helpful

Broiled Sweet and Tangy Tilapia

Reviewed: May 2, 2006
Ehh. This was just ok. The addition of fresh tarragon is a nice touch, but perhaps the dressing itself needed less 'sweet' and more 'tangy' for tilapia. Might try this again with adjustments..... thanks!
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6 users found this review helpful

Mayonnaise Biscuits

Reviewed: May 2, 2006
Since I can somehow manage to make even boxed mix biscuits look and taste like hockey pucks, I thought I'd give this recipe a whirl considering the short list of ingredients (and plenty of rave reviews). Used skim milk and f/f mayo and was pleased they turned out so moist and light. Now I am no longer biscuit-ly challenged.... Thanks!
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10 users found this review helpful

Jambalaya

Reviewed: May 2, 2006
My son gave this 5 stars as I made this upon request, scaling the recipe down to one serving (which really made enough for 2). I had everything on hand except the andouille, but I had hot Italian sausage in the freezer, so I used that instead. Also omitted the file powder as it was thick enough after the addition of the rice. The spice was right on for my son, but could easily be increased for those who need an extra kick. Thanks for an easy weeknight meal!
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Absolutely Fabulous Greek/House Dressing

Reviewed: May 2, 2006
I did a trial run on this, scaling the recipe down to 3 servings. Made it exactly as directed and it tasted good -- could have used more garlic (perhaps freshly minced), but then again I tasted right after mixing so the flavors didn't have time to blend. Then I tried the same ingredients - minus the oil - mixed into f/f mayo to make a creamy dressing. And I have to say, I liked the creamy version better. Thanks for the inspiration!
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22 users found this review helpful

Grain and Nut Whole Wheat Pancakes

Reviewed: May 1, 2006
Considering the heaviness of the batter, I used this recipe to make waffles instead of pancakes. To save on calories/fat, I did the ol' skim milk/lemon juice trick for the buttermilk, subbed applejuice for the milk and applesauce for the oil and br. sugar for white. The additions of vanilla, cinnamon and a diced banana perked up what could have been a 'so-so' flavor. The waffles turned out dense, but crispy and slightly sweet -- could have been eaten as is, but my son requested a drizzle of syrup. They freeze well, too. Thanks!
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Bread Pudding II

Reviewed: May 1, 2006
Having made this over a dozen times, I consider this the ultimate in comfort food. I've tried this recipe using an egg substitute, less sugar, different spices, nuts and fruits -- all variations yield perfect results. Try sprinkling a br.sugar/nutmeg/pecan mixture on top prior to baking - it makes a nice crunchy 'crust'. Knowing I have this recipe on file gives me reason to freeze bread when it goes stale...... Thanks!
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14 users found this review helpful

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