Nicolette Recipe Reviews (Pg. 19) - Allrecipes.com (18633235)

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Easy Sugar Cookies

Reviewed: Apr. 30, 2006
Per my husband's request, I needed a quick-n-easy cookie for him to take on a business trip. To the original ingredients I added 1/4 tsp almond extract and a dash of cinnamon. After mixing the dough, it looked dry, but allowing it to rest for a few minutes made it easier to roll. I made larger cookies by using a rounded Tbsp of dough, then rolled in sugar before baking -- 9 min. baking and 3 min. cooling on the sheet was perfect for this size. A big thanks from my husband (and me, too)!
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4 users found this review helpful

Lemon Butter Chicken

Reviewed: Apr. 30, 2006
Given the short list of ingredients, this was good. I used minced garlic instead of garlic salt and f/f Italian dressing, allowing the chicken to marinate in the mixture overnight. The taste of lemon was very prominent, which is always a hit with my family. Grated some fresh Parm over top and served w/ a side of rice. Will make again considering this recipe uses common pantry items... thanks!
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1 user found this review helpful

Mediterranean Tilapia

Reviewed: Apr. 28, 2006
Loving all of the recipe's ingredients, I made this with slight modifications. By poaching the tilapia in white wine/veggie stock/lemon juice with the chopped sundried tomatoes, olives, capers and garlic, the fish retains that wonderful Mediterranean flavor. After the fish is done, just reduce the sauce and spoon over top. I served this with a side of orzo. Very good -- thanks for the inspiration!
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47 users found this review helpful

Sam's Famous Carrot Cake

Reviewed: Apr. 27, 2006
I love carrot cake with 'the works' and this one is fantastic. Even with replacing all of the oil with applesauce and yogurt, the cake was super-moist. Omitted the nuts (I used pecans) from the batter, but sprinkled them on top of the cream cheese frosting... deeelicious. Thanks!
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4 users found this review helpful

Baked Sweet Potatoes with Ginger and Honey

Reviewed: Apr. 27, 2006
This was very tasty served as a side along with 'Maple Roast Turkey'. But 3 TBSP of fresh ginger seemed a bit much for only 3lbs of sweet potatoes, so I cut waaay back. The cardamom instead of the usual cinnamon was a nice surprise, tho. Thanks!
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4 users found this review helpful

Maple Roast Turkey

Reviewed: Apr. 27, 2006
I scaled this recipe down for a brined turkey breast and made the maple butter as directed, using all of the mixture at once. Basted often and after 1.5 hours at 350, the turkey was perfect. I didn't make the gravy as stated; instead I took the easy route and just added the pan juices to a dry gravy mix. By doing so, the gravy wasn't too sweet, but a hint of maple could be detected and the fresh thyme was a nice change from the more traditional sage -- very good over mashed potatoes. Since this was a successful test run, I'll try this method on a larger gobble next time. Thanks!
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11 users found this review helpful

Roasted Potatoes with Tomatoes, Basil, and Garlic

Reviewed: Apr. 26, 2006
A nice side dish to serve with 'Easy Tilapia with Wine & Tomatoes'. For the tomatoes, I used canned petite diced (drained of excess liquid) which roasted to a sundried tomato chewiness -- a fav. Added more garlic, S & P and a drizzle of balsamic vinegar. Diced on the smallish side, the potatoes were done in 30 min. Thanks!
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8 users found this review helpful

Easy Tilapia with Wine and Tomatoes

Reviewed: Apr. 26, 2006
It was too chilly outside to grill, so I made this on the stovetop, poaching the fish in a covered saute pan. Used about a 1/2 can of drained petite diced tomatoes since fresh tomatoes sold at the grocery are still not-so-fresh in the taste department. Doubled the garlic and basil amounts, but reduced the butter by half. Once the fish was done and plated, I reduced the poaching liquid by half and poured on top. Very light entree which was enjoyed by all. Thanks for an easy recipe!
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55 users found this review helpful

Easier Chicken Marsala

Reviewed: Apr. 25, 2006
This was pretty good, but the additions of salt, chopped garlic and more wine made it even better. Pounded chicken thin and simmered low and slow to reduce the 'bite' of the wine, then finished the sauce with a cornstarch/chicken stock slurry. Served over angel hair pasta with freshly grated Parmesan. Easy AND delicious. Thanks!
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2 users found this review helpful

Cajun Style Baked Sweet Potato

Reviewed: Apr. 24, 2006
Sweet potatoes with a kick - yum. Mixed some of the dry spice mixture into f/f mayo and used as a dipping sauce. The whole family loved it. Thanks!
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44 users found this review helpful

Fluffy French Toast

Reviewed: Apr. 24, 2006
I made this using thickly cut ciabatta and replacing the AP flour with whole wheat flour. Served with a dusting of cinnamon sugar to my son for breakfast-- kid tested, mom approved...thanks!
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1 user found this review helpful

Barbeque Sauce II

Reviewed: Apr. 21, 2006
A great way to use up those less pricey bottles of BBQ sauce purchased when the store has a BOGO sale. The finished sauce is a bit sweeter than I would have liked, so I added a few shakes of red pepper flakes for counterbalance. Family concurred it was quite good on grilled pork chops. Thanks!
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5 users found this review helpful

Greek Style Potatoes

Reviewed: Apr. 21, 2006
These are some mighty fine tastin' taters. I halved the recipe and used barely a Tbs olive oil, reduced the water by a 1/4C and subbed veggie bouillon cubes for the chicken-flavored. Only minor downfall is the bake time... didn't want the oven on for over an hour just for the potatoes, so I steamed them first in the microwave, then baked at 400 for 20 min. Taste great cold, too. Thanks!
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30 users found this review helpful

Perfect Lemon Curd

Reviewed: Apr. 21, 2006
I LOVE lemon anything, especially lemon curd, but I thought I would try this recipe using limes instead. After tasting it on 'Magic Mango Bread', I now love lime curd. Thanks for an easy recipe!
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1 user found this review helpful

Magic Mango Bread

Reviewed: Apr. 21, 2006
Very good bread, but I agree the mango flavor is quite mild. Made only one loaf since the 2 over-ripe mangoes I had were on the smallish side. Cut back a bit on the sugar as well as replaced the butter/oil with yogurt/applesauce. Omitted the walnuts and raisins (personal preference), but added a squeeze of lime. The bread is super-moist and tastes oh-so tropical with a dollop of lime curd (made from 'Perfect Lemon Curd'). Thanks!
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Honey Mustard Dressing II

Reviewed: Apr. 20, 2006
A-ha! Now I know what was lacking in all of the other honey mustard dressings I've tried... lemon juice. Really perks up the flavor, yet cuts the sweetness of the honey. Made mine with f/f mayo then drizzled on a spring mix salad with red bell pepper, sweet onion and purple grapes. Delicious... thanks!
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0 users found this review helpful

Creamy Oriental Dressing

Reviewed: Apr. 20, 2006
A nice change from the usual oil-based Oriental dressings. I made mine with f/f mayo, skipped the salt (soy sauce has plenty of sodium) as well as the sugar (tasted first to make sure). The dressing took on a whole new flavor after sitting the fridge for a few hours-- it's delicious over a baby spinach salad with mandarin oranges and almonds. This I WILL make again. Thanks!
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3 users found this review helpful

BBQ Chicken Salad

Reviewed: Apr. 20, 2006
What to do with that leftover grilled chicken or that almost-empty bottle of BBQ sauce taking up space in the fridge? Make this salad, of course. While I made mine meatless using black beans in place of the chicken, I used leftover grilled chicken (which was marinated in 'Marinade For Chicken') for the rest of the family's salads. Topped the salads with crushed tortilla chips for a colorful and delicious meal. Thanks!
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Marinade for Chicken

Reviewed: Apr. 20, 2006
Wow. Fantastic marinade. I halved the recipe and still only used ~1/4C oil for 3 very large bone-in chicken breasts. Left the chicky to soak in this savory concoction overnight, then slow roasted on the grill over indirect heat the next day. Moist. Flavorful. Perfect. Thanks!
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Asian Salad

Reviewed: Apr. 18, 2006
I halved this recipe to make 5 servings and 1/4C butter plus 1/4C oil for the dressing still seemed a bit excessive, so I made some (healthier) changes. To toast the 'crunchies', I first misted the noodles/nuts/seeds with 'I Can't Believe It's Not Butter' buttery spray, then browned in a Pam-sprayed pan. For the dressing, I probably used a Tbs or less which was perfect as the dressing didn't pool at the bottom of the bowl. Added some mandarin oranges to the original salad ingredients for a refreshing start to the night's dinner. Thanks!
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19 users found this review helpful

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