Nicolette Recipe Reviews (Pg. 3) - Allrecipes.com (18633235)

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White Texas Sheet Cake

Reviewed: Oct. 1, 2011
If you need a last-minute cake for a bake sale, party, potluck, etc... this is *the* cake. Yeah, the frosting is really, REALLY sweet, but that just ensures small pieces :). Oh, a discovery since I've made this recipe a few times: the butter in the cake batter can be successfully reduced by a 1/4 cup without compromising the integrity of the cake ... hey, every little bit helps!
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11 users found this review helpful

World's Best Lasagna

Reviewed: Oct. 1, 2011
Impressive recipe with over 5,000 5-star reviews... and with good reason. This is awesomely fantastic lasagna!! Just do yourself (and your tummy) a favor and make this! Also if you happen to have a large enough stockpot, double or triple the meat sauce and freeze for future lasagnas. This recipe is so a 'keeper' and a 'repeater'.
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4 users found this review helpful

Amish White Bread

Reviewed: Sep. 28, 2011
The recipe as written would make a wonderful base for a cinnamon swirl bread or even pecan sticky buns. But as a regular white bread, it's far too sweet to be enjoyed as part of a sandwich or alongside a savory meal. I ended up using the uneaten loaves for french toast and bread pudding (which then got devoured).
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2 users found this review helpful

Too Much Chocolate Cake

Reviewed: Sep. 28, 2011
I can see why this is in the Top 20 - an effortless recipe utilizing convenience items many already have in their kitchens. When plated and dressed with a drizzling of ganache, the cake IS impressive. Is it greater than the sum of its parts? ... not really. But for quick, easy and chocolatey... I'm sold.
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2 users found this review helpful

Sausage and Bow-Tie Pasta Florentine

Reviewed: Sep. 27, 2011
My crew really, really enjoy Alfredo. Me, not so much. I appreciate the ease of this recipe using jarred, but I .. just... couldn't bring myself to purchase any. Too gloppy, pasty... it's just as easy to make a quick Alfredo using butter, cream and cheese. By using fresh spinach and adding red and yellow bell peppers, this dish was not only colorful, but it was also a real crew-pleaser as well.
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1 user found this review helpful

Good Old Fashioned Pancakes

Reviewed: Sep. 27, 2011
I have made, oh, countless pancake recipes over the years... and this recipe, along with about 2 others, really stands out for superior results. The batter is a perfect consistency to produce not-too-fluffy pancakes, so they can withstand a good dousing of syrup without becoming a plateful of mush. A good sturdy make-ahead pancake, too; these freeze then reheat in the nuker or toaster oven very well.
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2 users found this review helpful

Crustless Spinach Quiche

Reviewed: Sep. 27, 2011
A fairly easy recipe, but with no milk or cream, this is more of a baked omelet than it is a quiche. Even so, the proportions are off ~ 5 eggs, 3 cups cheese, a mere pinch of pepper.... Much better using fresh spinach, a third of the cheese and a good shake of pepper (with a dash of cayenne).
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2 users found this review helpful

Cajun Chicken and Sausage Gumbo

Reviewed: Sep. 25, 2011
Very straightforward gumbo recipe made even easier by using already prepared or leftover chicken. The roux, of course, takes time and patience... and a whole lotta stirring. Keep in mind -- the darker the roux, the soupier the gumbo. Great lazy-Sunday-afternoon meal.
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1 user found this review helpful

Pasta Hot! Hot! Hot!

Reviewed: Sep. 15, 2011
When I was a poor college student, this is what I would make in my dorm room (in my contraband hot pot) instead of ramen noodles or boxed mac-n-chz. Ok, maybe, just maybe I couldn't afford real Parmesan cheese and had to filch extra packets of the fake stuff from the pizza delivery guy.... but this pasta is just as good today as it was back then. Thanks for the memories :)
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2 users found this review helpful

Nick's Favorite Cherry Pecan Bread

Reviewed: Sep. 15, 2011
This was a decently standard quick bread, but the flavor was a bit one-noted -- sweet on sweet with a hint of cherry. I made a simple pink glaze from the maraschino juice which helped rev up the cherry flavor and made the bread visually appealing... but the bread was still just ok.
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1 user found this review helpful

Easy Cajun Grilled Veggies

Reviewed: Sep. 15, 2011
Easy? You betcha this is easy, full of flavor too. The Worcestershire added a new dimension to an all-veg (but not vegetarian) marinade. The cayenne coupled with the Cajun seasoning made the squash nice and spicy, so I took the recommended suggestion to serve this atop a bed of brown rice -- perfect partnership, perfect dinner.
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2 users found this review helpful

Espinacas con Garbanzos (Spinach with Garbanzo Beans)

Reviewed: Sep. 15, 2011
I've been to tapas bars where this dish (or similar) has been featured on the menu, but I've never tried it. With a few minor adjustments - fresh spinach, less cumin, veg broth for some liquid- this made a nice and light summertime dinner. I'll be sure to order this the next time I see it on a menu .. it's always good to compare :)
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1 user found this review helpful

Greek Lentil Soup (Fakes)

Reviewed: Sep. 14, 2011
I really enjoyed the rustic simplicity of this soup. Instead of water, I used homemade veggie stock as well as whole sprigs of fresh oregano and rosemary instead of dried herbs (removed the stems after cooking). And taking the advice of the recipe submitter and other reviewers before me, I added vinegar right before serving -- not to be skipped! It really brightens the flavor as sometimes cooked brown lentils can be rather flat-tasting. Very, very good ~ thanks.
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2 users found this review helpful
Photo by Nicolette

Honey Dip

Reviewed: Sep. 14, 2011
Had I not added the optional (low fat) cream cheese to the honey and (natural) peanut butter, this dip/spread would have been too cloying to be enjoyable. Still very sweet, this does taste best with tart apples.
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1 user found this review helpful

Bella's Rosemary Red Potatoes

Reviewed: Sep. 14, 2011
I think it's fair to assume that since fresh rosemary and salt/pepper are the only flavorings these potatoes require, one must not only enjoy the taste of rosemary, but also not be stingy with the S & P as potatoes are... well, potatoes. Par steaming the potatoes in the microwave helps to reduce bake time and also eliminates the need to cover the pan with foil (directions fail to note additional uncovered roast time of 20-30 min is needed for browning and crisping). I have found my best results come from roasting potatoes on a parchment-lined sheet pan -- perfection every time.
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2 users found this review helpful

Ruby Drive Sloppy Joes

Reviewed: Sep. 14, 2011
A bit sweet using both the ketchup and the brown sugar; I needed to overcompensate with the mustard, hot sauce, vinegar to bring the joes back into savory. I did enjoy the usage of the salsa and might integrate that into a different recipe. Much appreciation for the inspiration.
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2 users found this review helpful

Toasted Caprese Sandwich

Reviewed: Sep. 12, 2011
Mmmm. Melted cheese .. good. Crispy, crunchy bread .. good. Juicy summer tomatoes .. good. Sweet, mellow roasted garlic .. good. The occasional mouthful of piney rosemary .. not so good. The next time I make this, I'm probably going to roast sprigs of fresh rosemary along with the garlic -- perhaps a more subtle approach is better suited for such a pungent herb in such a tasty sandwich.
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3 users found this review helpful

Slow-Roasted Tomatoes

Reviewed: Sep. 11, 2011
I used a hodgepodge of tomatoes --roma, plum, heirloom-- fresh from the garden so I skipped the sprinkle of sugar; although it would probably be beneficial to use when roasting store-purchased tomatoes in the middle of January. Instead of dried herbs, I scattered sprigs of fresh oregano and thyme on top of the tomatoes prior to roasting on parchment-lined sheet pans (which saved soaking and scrubbing caramelized tomato juices). I used most of the roasted tomatoes in a free-form rustic tart, but they would also make excellent additions to dips/spreads, pizza, red sauce ... if they don't get eaten as-is first.
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5 users found this review helpful

Key West Chicken

Reviewed: Sep. 10, 2011
For a super fast, super simple marinade, this was just ok. Making a separate marinade -minus the oil- to glaze the grilled chicken gave a boost of flavor, but this is not one I will make again.
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1 user found this review helpful

Restaurant-Style Coleslaw I

Reviewed: Sep. 10, 2011
This recipe left me slightly disappointed with the outcome. Despite shredding a head of cabbage and a few carrots, I used the proportions listed. While the dressing was thin, it tasted ok. But after chilling for an hour, all of the dressing plus any liquid released from the cabbage just pooled at the bottom of the bowl. Giving the slaw a stir helped to redistribute the watery dressing, but it did nothing for the taste. Adding more mayo, salt, pepper, a shake of celery seed plus other random items helped... but at that point I essentially made a brand new batch of slaw.
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1 user found this review helpful

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