Nicolette Recipe Reviews (Pg. 4) - Allrecipes.com (18633235)

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Tabbouleh II

Reviewed: Sep. 10, 2011
Fantastic! So fresh, so light.. just a perfect way to make use of garden tomatoes and excess mint. Voted the #1 salad of this summer by my crew.
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2 users found this review helpful

Cream Cheese Garlic Spread

Reviewed: Sep. 10, 2011
Using reduced fat cream cheese, fresh garlic and chives along with a touch of salt and pepper, this was great to schmear on sandwich thins before topping with sliced garden tomatoes and cucumbers. So it may have caused slight garlicky-oniony-chivey breath... but it was too good to care.
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3 users found this review helpful

Summer Fruit Galettes

Reviewed: Sep. 10, 2011
Any type of seasonal fruit can be used to fill this rustic tart, but I've always used fresh as opposed to frozen fruit (usually skip the flour as well). Brushing the folded edges with milk or cream prior to sprinkling the turbinado sugar allows for better sticking and gives the baked crust a nice gloss as well. I love ideas such as this - fantastic results with minimal fuss.
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12 users found this review helpful

Cajun Pasta Fresca

Reviewed: Aug. 17, 2011
All year long I dream of the days when tomatoes are at their ripened peak. This dish showcases the best summer has to offer with a barely cooked sauce and cheese(!). The addition of Cajun seasoning is just a little something extra to keep the tastebuds a-tingling. Not only inexpensive, quick and easy, this pasta dish also tastes terrific hot, at room temp or even straight from the 'fridge. A sure seasonal favorite.
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6 users found this review helpful

Marinated Mushrooms II

Reviewed: Aug. 17, 2011
I am sooo not a lover of mushrooms, but I've friends and family who are. And if the speed at which these were scarfed down is any indication of how good these are ... then these are quickly going in the make again and again file.
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2 users found this review helpful

Clarke Cheesecake Pie

Reviewed: Aug. 17, 2011
I've resorted to making a few no-bake desserts when it's been 95 degrees outside and the last thing needed is extra heat coming from the oven. But I've never made a cheesecake (unbaked or otherwise) using sweetened condensed milk... and I have to say it was a sweet-n-creamy pleasant surprise. Instead of a pie, I filled rocks glasses with layers of graham crumbs, the cheesecake filling, followed by fresh seasonal berries. Next time I may lighten the filling a bit with some whipped cream... and not wait until it's in the 90's to make this quick treat again.
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1 user found this review helpful

Grandma Bellows' Lemony Shrimp Macaroni Salad with Herbs

Reviewed: Aug. 17, 2011
To call this simply a macaroni salad is a severe understatement. This is one of the finer mayo-based salads I've made in a long time. All of the components work in harmony ~ the perfect amount of crunch is achieved with the celery and onion; the fresh dill, parsley and lemon juice add lightness and brightness; and even tho' I used frozen shrimp as opposed to canned ... it's just an added bonus to find *any* shrimp in what appears to be an 'ordinary' mac salad. I'm sure this recipe could hold up to a tweak here or there... adding a smidgen of this or that.... but when something is perfect as-is, change is unnecessary.
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7 users found this review helpful

Baby Spinach Omelet

Reviewed: Aug. 14, 2011
My flipping and folding skills may need some work, but along with some wheat toast, this omelet sure hit the spot for a late-morning brunch. Like other reviewers, I opted for fresh onion in place of the powdered and used a mere pinch of nutmeg, fearing a larger amount would have tipped the eggs into a sweet category. Next time I'll just omit the nutmeg as it really didn't 'wow', but I will make this omelet again ... I can use the flipping and folding practice.
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1 user found this review helpful

Grilled Zucchini Pizza

Reviewed: Aug. 5, 2011
The submitter is absolutely correct -- this recipe is a perfect savory option for those zucc-zillas we sometimes find hidden in the garden. Instead of melted butter, I chose to brush the zucchini with garlic-infused olive oil before grilling. I then topped each grilled round with homemade red sauce (which I had stashed in the freezer), a sprinkle of grated Parm and a whole basil leaf. Made a lovely prelude to a pizza-themed night.
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8 users found this review helpful

Grilled Cheeseburger Pizza

Reviewed: Aug. 4, 2011
This is a fun recipe -- grilled pizza AND burgers all in one! I made my own pizza dough using "Grill Dough" by Krissyp instead of using a pre-made shell. And based on other reviews, I halved the ketchup/mustard sauce and it was still enough to cover the pizza. This came together very quickly, too. Once one side of the dough was grilled, I flipped it and applied the desired toppings (save for the lettuce -- that went on off the heat). After the cheese was added, the underside of the dough was done, so I moved the pizza over indirect heat for a brief minute to get the pizza all nice and melty. The taste of this pizza is more of an open-faced cheeseburger than that of 'typical' pizza...but it's something different to try when wanting to break away from the same ol' grilled burgers.
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1 user found this review helpful

Runaway Bay Jamaican Chicken

Reviewed: Aug. 4, 2011
While this recipe doesn't claim to be 'jerked chicken', the flavors are somewhat similar. Still, it left me wanting to taste the traditional allspice and thyme. I skipped the cilantro as I don't care for it and used skinless chicken thighs as they withstand a longer marinade time better than boneless breasts. Grilled low and slow, this island-inspired chicken was very, very good.
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4 users found this review helpful

Homemade Ice Pops

Reviewed: Aug. 1, 2011
If you don't follow the directions using the recommended listed ingredients or the additional cold water, essentially you will make extra-sweet frozen gelatin. Made as directed these are good homemade ice pops -- less melty, too. I found them a little too sweet, so next time I'll either use a sugar substitute or just reduce the white sugar to taste. Easy and fun project for kids to help make, too.
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9 users found this review helpful

Grilled Peaches and Cream

Reviewed: Aug. 1, 2011
I used nectarines (only because they were riper) and filled the centers with my own blend of softened cream cheese, honey and chunks of ripe bleu cheese. After they came off the grill, I drizzled the warm fruit with a teeny bit more honey and sprinkled with toasted walnuts. A quick and delicious way to end a meal.
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4 users found this review helpful

Taco Salad III

Reviewed: Jul. 31, 2011
We all know we need to watch what we eat and not be a slave to the fast food nation, right? But sometimes, just sometimes, that craving hits and you've just gotta indulge. This satisfies the craving without the guilt. For this recipe, I use lean ground turkey seasoned with Bill Echols' fabulous Taco Seasoning I, baked tortilla chips and hot salsa for the dressing. Makes HUGE salads, too, so it definitely satiates big appetites.
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3 users found this review helpful

Taco Seasoning I

Reviewed: Jul. 31, 2011
If you like ingesting maltodextrin, tons of sodium and msg (most often under the label of 'natural flavoring'), then DO NOT use this homemade blend of spices and herbs. I love that salt is not the first nor largest ingredient -- just proves that flavor does not necessarily mean sacrifice.
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2 users found this review helpful

Bacon Ranch Pasta Salad

Reviewed: Jul. 30, 2011
Personally, I wasn't a tremendous fan of this pasta salad; I found it plain and a little dull. But it did have mass appeal at a bbq, especially with the kids. Only if this is requested will I make this again... or maybe I'll try again, but with a bit more zest and zing.
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3 users found this review helpful

Hot Fudge Sauce

Reviewed: Jul. 30, 2011
Don't know why I waited so long to make my own hot fudge sauce. Mere mortal words cannot describe how delightful and delectable this is -- easy to make, too! Honestly, I thought it would require a lot of fuss or usage of a candy thermometer (which is my culinary Lex Luthor). Now I know differently.... Too bad, really... now I'm gonna need stretchy pants.
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4 users found this review helpful

Grilled Corn with Chive Butter

Reviewed: Jul. 30, 2011
Like the idea of a compound butter containing lemon juice and chives to use as a spread for grilled corn on the cob. Not crazy about adding sugar, especially to already naturally sweet corn, nor the methodology of grilling corn in husks with melted butter (chance of burning or flame flare-ups). Good use for excess chives, tho.
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3 users found this review helpful

Cornbread Salad I

Reviewed: Jul. 30, 2011
Definitely a unique layered salad. I skipped the bacon to keep it meatless and used freshly roasted corn which I sliced off the cob when cool. Once the salad was assembled and had time to chill for a bit, the ranch dressing had time to mellow and soak into the cornbread. While I liked the salad and kept tasting it as each bite contained something different, I did find it somewhat gloppy -- either some more veggies need added (the suggestion of crunchy lettuce is a good one) or less dressing is required. This salad seems to expand and grow as it's assembled and layered, so get out your largest glass bowl. ps. tastes better the next day (if there is any left).
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3 users found this review helpful

Sliced Tomatoes with Fresh Herb Dressing

Reviewed: Jul. 29, 2011
Delicious. Now that my garden is producing tomatoes at full steam, this is my favorite way to serve and enjoy summer's bounty. There is absolutely nothing else like a freshly picked sun-ripened tomato sliced and simply dressed with fresh herbs, garlic and cheese (!). Finishing with a few drops of red wine vinegar is an option as well.
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4 users found this review helpful

Displaying results 61-80 (of 470) reviews
 
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