Nicolette Recipe Reviews (Pg. 2) - Allrecipes.com (18633235)

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Seasoning Blend

Reviewed: Oct. 8, 2011
At first I thought this would be onion powder-heavy, but once blended, all the spices and herbs melded together. I used this to season chicken paillards for 'Baked Lemon Chicken with Mushroom Sauce' (recipe byJoyce Sokoloff) and it provided just the right amount of zip the dish needed.
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Baked Lemon Chicken with Mushroom Sauce

Reviewed: Oct. 8, 2011
Baking (or pan searing) chicken without any type of seasoning is an odd notion to me, but an ample dusting of 'Seasoning Blend' (recipe by Lesley Tragesser) remedied that. Adding a pinch of this and a smidgen of that, the sauce came together rather quickly, which is always a bonus on a busy weeknight. Once plated, this dish looked (and tasted, so the mushroom-lovers informed me) as though I had toiled away in the kitchen much longer than actually doing so... Impressive indeed.
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3 users found this review helpful

Jackie's Sausage Soup

Reviewed: Oct. 8, 2011
Super soup! I just added a few things here and there: dried red pepper flakes for some heat, a couple of tablespoons of tomato paste for body, kale instead of spinach just because... Also I cooked the orzo separately so each diner could add desired amount (plus the orzo remains al dente). I'm sure I'll be making this soup often; it's quick, easy and the ingredients are generally on-hand.
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4 users found this review helpful

Big-Batch Butterscotch Cookies

Reviewed: Oct. 7, 2011
I'm not really sure the cookies I made had a true butterscotch flavor, but they were still very good. After reading a few reviews, I decided to brown the butter and add some much needed salt to the dry ingredients. I made very large cookies to which I pressed a pecan half in the center while cooling. The cookies had a nice chew to them and a hint of nuttiness from the browned butter... kind of like an old-timey cookie jar staple.
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2 users found this review helpful

Happy Roast Chicken

Reviewed: Oct. 7, 2011
Having only one lemon, I squeezed the juice over the well-seasoned skin before applying the Dijon, then added an onion half and thyme sprigs to the cavity as well. Roasting in cast-iron seems to be the key to delicious pan juices, not to mention that clean-up is a breeze in a well-seasoned pan (why didn't I think of that ??). Without a doubt, this is the epitome of roasted chicken perfection.
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92 users found this review helpful

Healing Cabbage Soup

Reviewed: Oct. 7, 2011
Afflicted with a case of the back-to-school germies, I made a large pot of this soup. As with most vegetable soups, this one is easy to customize per what's in the veggie bin at the moment. I kept it pretty simple by just adding carrots, celery, a few tablespoons of tomato paste for body plus a few shakes of dried red pepper flakes. It was just what the body needed... Chicken soup, you may have met your match :)
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4 users found this review helpful

Apple Cinnamon Oatmeal

Reviewed: Oct. 7, 2011
I used a local orchard's unpasteurized fresh-pressed apple cider, chopped dried apples and 'Apple Pie Spice Mix' (recipe by RobertaJ) for the juice, fresh apple and cinnamon. All the oatmeal needed was a little touch of brown sugar at serving. Very warming breakfast.
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2 users found this review helpful

Fudge

Reviewed: Oct. 7, 2011
Far from being an expert candy maker, I like to try out a new confection every now and again ... makes me feel accomplished. Fudge has always been daunting, though; just when I think I've success with a recipe... kapow!... grainy, crumbly fudge. This recipe uses just three (3!!) ingredients, a microwave and about 15 minutes of your day. Ok, so it's not like the fudge grandma used to make... but it IS fudge-y goodness and that really works for me.
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3 users found this review helpful

Frank's Spicy Alabama Onion Beer Chili

Reviewed: Oct. 6, 2011
There's no shortage of spicy heat in this chili, that's for sure. What I did find lacking was some depth of flavor from non-spicy chili components -- garlic, cumin, oregano. Also without any tomato paste, this was a thin chili, so it really did benefit from the long simmer time. My crew did not (or could not) wait the two days to dive into this chili, but I was able to freeze some to enjoy at a later date (in "Chili Cheese Dip I" recipe by Jessica Jones -- which was super good).
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6 users found this review helpful

Chicken Pot Pie IX

Reviewed: Oct. 6, 2011
All the favorite players in this familiar dish. Best of all - no canned soup! I skipped the chicken-veg boiling step, instead used leftover roasted chicken and lightly sauteed veggies with a sprig of fresh thyme. Making individual pot pies in soup crocks saves a bottom crust (if so inclined), but doesn't skimp on classic comforting flavor. So good.
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3 users found this review helpful

A Firefighter's Meatloaf

Reviewed: Oct. 6, 2011
Maybe I need to re-make this and give it another try based on the majority of reviews... perhaps I missed something the first go 'round. Initially I found the bread-soaking a bit alien as I've never done that (I'm more of a bread crumb kinda gal), but it's good to try new ideas. It's possible the wheat bread I used was 'too wheaty' as it never broke down enough to incorporate; instead it remained in smallish doughy bits throughout the loaf... just visually unappealing. The addition of salsa is a flavorful one, but I was tempted to add more Worcestershire, more than just salt and pepper and more than a scant tablespoon of bbq sauce for the topping... maybe next time.
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4 users found this review helpful

Kicked Up Mac and Cheese

Reviewed: Oct. 6, 2011
Ok so I strayed from 'my usual' mac-n-chz recipe. The lure of the pepperjack was too great to resist. This was good... definitely not lacking in the the flavor department... very cheesy. But not as creamy as I prefer; possibly shortening the baking time would remedy that. Love the idea of spicy breadcrumbs!
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4 users found this review helpful

Baked Potato Soup V

Reviewed: Oct. 5, 2011
Not too shabby for a loaded baked potato soup. To healthify this a bit, I skipped the roux entirely. Instead I blended half the cooked potatoes with some skim milk and chicken stock until smooth, then added the remainder of the potato chunks along with a little cheese and lite sour cream. I saved the real bacon bits for the topping as they take on a funky color and texture if left in a liquid too long... Dabbled with the seasoning a bit... Added some cayenne just for interest and finished the soup with the green onions, the reserved bacon and a sprinkle of cheese. Even small portions are filling, so this soup fed my hungry crew plus extras.
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2 users found this review helpful

Cinnamon-Apple Chex® Mix

Reviewed: Oct. 5, 2011
This was gone in no time! I made this with rice chex and replaced the cinnamon with a teaspoon of "Apple Pie Spice Mix" (recipe by RobertaJ), also used golden raisins instead of yogurt-covered. While the microwave version is a lot faster than slow-baking in the oven, I found the finished mix to be a little tacky once cooled and stored in a zip-top baggie. If I were to make a large batch intended for longer storage or gift-giving, I would take the time to bake in oven to ensure proper dryness. Overall, a good munching mix... especially while at the drive-in on a cool evening.
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4 users found this review helpful

Apple Pie Spice Mix

Reviewed: Oct. 5, 2011
Love the cardamom in this warm spice blend! Now that apple season has arrived, I have reason to use this in a lot of baked goods... makes the kitchen smell wonderful.
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1 user found this review helpful

Black-Eyed Pea Soup

Reviewed: Oct. 5, 2011
Searching for a soup to use spicy sausage and frozen black-eyed peas, I found this recipe. And it wasn't until now did I realize the recipe also called for ground beef... musta skimmed over that the first time... Good thing this soup has room for error, er adjustment. Having unintentionally omitted one of the proteins, I did add some celery and small-dice pepper along with the onion (and garlic!). For the remainder of the recipe, I pretty much followed the listed ingredients, possibly adjusting here and there as the soup was stirred and sampled. I finished the soup with an ample dusting of Cajun seasoning and served gumbo-style with a mound of rice and a wedge of cornbread alongside.
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19 users found this review helpful

Best Carolina BBQ Meat Sauce

Reviewed: Oct. 4, 2011
I always thought I leaned more toward the red bbq sauce camp... that is until tasting this. Must love mustard, though, to appreciate this sauce -- half of my crew really dug it, the other half notsomuch. I served this alongside "Kalua Pig in a Slow Cooker" (recipe by Kikuchan). Delicious.
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2 users found this review helpful

Kalua Pig in a Slow Cooker

Reviewed: Oct. 4, 2011
Incredibly simple, simply delicious. Obviously leaner cuts of pork will not stand up to the long slow-cooking process. Even set on low, my slow cooker tends to run hot, so the pork was done well before the 16 hour mark. Since I made this a day in advance, I just put the entire crock into the fridge for easier shredding the next day. By doing so, the fat had congealed and it was easy to de-fat the pork and the drippings. Once shredded and reheated, the meat was served with "Best Carolina BBQ Meat Sauce" (recipe by Tripper), a mustard-based sauce, which perfectly complemented the sweetness of the pork. The leftovers freeze exceptionally well (should there be any) and because this does make a lot, this recipe is ideal for football season.
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3 users found this review helpful

Soft Ginger Cut-Outs

Reviewed: Oct. 2, 2011
I didn't make the frosting as I didn't roll and cut the dough; I simply rolled balls of the chilled dough in granulated sugar before plopping onto a parchment-lined sheet pan. The trick to these little butter/oil-free, egg-free gems is to underbake them, remove from the oven and let them rest on the sheet pans for a minute or two before placing onto a cooling rack to finish cooling. By doing just that, these stayed nice and soft (even after being frozen) for a few days. These are a definite addition to the cookie platters this holiday season!
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4 users found this review helpful

Mexican Zucchini Cheese Soup

Reviewed: Oct. 1, 2011
Pretty darn good soup! Like most reviewers, I too used a can of Rotel along with fresh-off-the-cob corn. However I did greatly lessen the amount of Velveeta, maybe using roughly 4oz as I wanted just a hint of cheese in the soup for a summertime meal instead of a super-cheesy chowder. Delicious results and something I will make again and again.
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4 users found this review helpful

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