Nicolette Recipe Reviews (Pg. 6) - Allrecipes.com (18633235)

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Margarita Dressing

Reviewed: Jun. 21, 2011
Cumin has a strong, smoky flavor that can completely take over a dish if not used judiciously -- such is the case here. Initially I found the lime/honey ratio to be spot-on, but had to increase both when tasted it with the full amount of cumin. Once adjusted, the dressing was actually the most flavorful drizzled over orange slices.
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3 users found this review helpful

Thyme Green Beans with Almonds

Reviewed: Jun. 19, 2011
This is one of my favorite methods to prepare green beans, fresh from the garden or frozen from the previous season's bounty. If I'm in a wash-one-less-pot mood, I often just let the beans steam in the covered saute pan, then remove the lid, amp up the heat and allow the beans to caramelized a bit in the browned butter. I've found that mincing the thyme is optional as whole sprigs will perfume the dish and drop some leaves as they cook with the beans. Even though 'regular' thyme is really good in this dish, lemon thyme is fantastic.
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3 users found this review helpful

Mango-Peach Smoothie

Reviewed: Jun. 19, 2011
Now this is my kind of smoothie -- no yogurt! I do love yogurt, I really do, but I've discovered no matter what flavor yogurt or fruit I blend it with ... I just can't drink yogurt. But this, THIS is a winner for me, milk (skim, not soy) blended with frozen peach slices and fresh mango then hit with just enough o.j. to smooth everything out -- delicious!!
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5 users found this review helpful

Mom's Oatmeal Blueberry Pancakes

Reviewed: Jun. 18, 2011
These were decent pancakes -- kinda in the middle of the pancake road. It probably helped that I ground 1 3/4 cup oats to yield the required 1 1/2 cups; it seemed to absorb some of the excess liquid other reviewers were trying to combat. And while these did have that preferred pancake 'bounce and fluff', they were just a little lackluster in the taste department (other than the bites containing a juicy berry) -- increasing the sugar or adding some vanilla might have helped.
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6 users found this review helpful

Felix K.'s 'Don't even try to say these aren't the best you've ever eaten, because they are' Chocolate Chip Cookies

Reviewed: Jun. 15, 2011
Big title, big saucer-sized cookies. I'm a raw dough taste tester and this is a sweet one, so I knew the finished cookie would be nice and sugary. Initially I had a problem with the bake temp at 300 degrees (doughy center, pale overall), but 350 degrees produced a raw middle with overdone edges. 325 degrees seemed to be the magic number for my oven, the cookies were perfectly golden with just enough chew and just enough crisp -- reminded me of a famous Cleveland Jewish deli's cookies. This isn't a recipe I would reach for when the chocolate chip craving hits, but it certainly (at least by sheer size) is sure to impress.
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2 users found this review helpful

Kickin' Turkey Burger with Caramelized Onions and Spicy Sweet Mayo

Reviewed: Jun. 13, 2011
Don't get me wrong, I appreciate a good turkey burger (and this is good), but I'm not sure what made this so tasty -- the burger add-ins or the sauce. I commend the submitter for not adding an egg to the burger mixture (it's a burger, not meatloaf); instead adding the needed moisture to extra lean ground turkey in the form of an onion (grating it is brilliant) as well as the sauces. But I think all of the spices and jalapeno got lost once assembled with the caramelized onions and Spicy Sweet Mayo (which could even make a flip-flop taste good). This is nothing but sloppy, messy burger goodness and I guarantee you will swear it's *not* turkey.
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19 users found this review helpful

Fresh Fruit and Yogurt Ice Pops

Reviewed: Jun. 13, 2011
Big, BIG hit with the younger crowd when I made these as layered pops for Memorial Day -- strawberry base, banana middle and blueberry top. I found that with using non-fat vanilla yogurt, no additional sugar was necessary. A wholesome frozen treat.
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16 users found this review helpful

Israeli Salad

Reviewed: Jun. 13, 2011
Bright, crisp flavors in this chopped salad. Seasoned to taste with the S & P, but perfect as-is.
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4 users found this review helpful

Shish Tawook Grilled Chicken

Reviewed: Jun. 13, 2011
You know you're in for some out-of-this-world grilled chicken when your mouth starts to water just from the wonderful aromas wafting from a closed grill -- this has to be one of the most fragrant chicken recipes I've ever made. I followed the marinade precisely, subbing crushed whole green cardamom pods for the ground. But instead of boneless chicken, I chose bone-in chicken (minus the skin) which I scored to allow the thick marinade to permeate the meat in an overnight soak. Because I used a larger cut of chicken, I grilled low and slow to prevent burning or charring... and it was so worth the wait.
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14 users found this review helpful

Frozen Summer Slush

Reviewed: Jun. 12, 2011
Budget friendly way to provide a 'house cocktail' for a pool party or bbq during the hot summer months. Looking at the ingredients, this is sure to be a sweet drink, so I cut the sugar by a 1/2 C and added an extra cup of gin. It was still very sweet, but most enjoyable with club soda (also tried tonic water and diet lemon-lime soda). This recipe makes about a gallon of slush mix... so get a very large wide-mouth pitcher ready and make some room in the freezer.
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5 users found this review helpful
Photo by Nicolette

Chocolate Bar Pie II

Reviewed: Jun. 11, 2011
Growing up, whenever a chocolate pie was requested, it always meant my mother's chocolate mousse pie, made with *gasp* raw eggs ; ) That was the standard. There was no straying. Period. So being the rebel I am, I felt it time for a change. This pie is almost too easy (and I even made my own graham crust); it is also quite sweet (and I even used dark, not milk, chocolate). But the crew (plus various strays) didn't seem to mind... the pie was gone within a day.
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3 users found this review helpful

Zucchini Orzo

Reviewed: Jun. 11, 2011
I started this dish much like the popular 'Orzo with Parmesan and Basil' (recipe by DODIEJER) by sauteing the dry orzo in the olive oil with the sweet onion (and a little minced garlic for good measure) until the orzo became light golden in color. The diced summer squash was added next; it took little time to cook as I added chicken stock much like one does when making risotto, just a cup (or so) at a time -- stirring and adding more stock until the orzo is cooked to desired doneness. I finished the dish with the lemon juice (and zest), the chopped green onion, fresh parsley and then adjusted the seasoning. VERY satisfying side, but a tad skimpy on the squash. I'll either decrease the orzo next time or double the amount of zucchini ... which will be NO problem when my garden starts producing that ubiquitous veg...
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12 users found this review helpful

Michael's Foccacia Bread

Reviewed: Jun. 9, 2011
I've had the pleasure of eating many a focaccia, but I've never made focaccia until trying this recipe. Talk about easy and non-fussy -- perfect for novice yeast users -- proof, mix, rise, dimple and bake. I kept it simply seasoned with just salt and fresh rosemary (and plenty of olive oil), but the variations are endless.
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5 users found this review helpful

Beer Brats

Reviewed: Jun. 9, 2011
It's the age-old question... which came first, the beer boil or the grill? I've tried both methods and I tend to gravitate toward this one. The gentle poaching fully cooks the brats and leaches out some of the fat which can cause flame flare-ups on the grill. Plus, I just like the fact that this is a primo do-ahead recipe. Poach in the a.m., refrigerate until dinnertime, finish on the grill. Oh, and the beer caramelized onions are sooo not to be missed.
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3 users found this review helpful

Marinated Vegetable Salad

Reviewed: Jun. 9, 2011
Broke out the mandoline for this one. Zip, zip, done. Could not have been any easier. I lessened the sugar amount by 1/4C and the dressing was perfecto -- veg stayed nice and crisp for 2 days in the fridge. *tip* slightly warm the vinegar in microwave prior to blending the dressing to better incorporate the sugar.
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5 users found this review helpful
Photo by Nicolette

Grilled Pineapple Mango Salsa

Reviewed: Jun. 4, 2011
As the submitter suggests, add what you like to this salsa, omit what you don't. So I did. Well, I left out the soap, er.. cilantro. Having done that, my crew *really* grooved on this salsa along with spice rubbed grilled chicken. Next time this is requested, I'll leave the peppers raw just for some crunch and texture.
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16 users found this review helpful

Honey Balsamic Vinaigrette

Reviewed: Jun. 4, 2011
This vinaigrette works well on salads with both fruit or veggies. I decreased the balsamic to 1/3 C to make it an even 1:2 ratio with the oil to help tame the vinegar's bite. I forgot the 1 tbs white sugar... and it was fine using just the honey. A good all-purpose vinaigrette utilizing common ingredients, easy enough to keep a supply in the fridge.
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4 users found this review helpful

Pineapple and Basil Sorbet

Reviewed: Jun. 4, 2011
Very refreshing! The pineapple I used was too ripe to need even a 1/4 C sugar; it even rendered enough juice on its own, so I didn't need to supplement with additional liquid. Because I'm growing several types of basil this year, I thought the peppery anise flavor of Thai basil would work especially well with these sweet pineapple pops -- and the sweet/savory pairing did not disappoint.
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7 users found this review helpful

Cumin Turkey Burgers

Reviewed: Jun. 4, 2011
Lean ground turkey doesn't have much flavor to make a really delicious burger on its own, so it often requires a wallop of flavor. While I couldn't bring myself to add the egg (the objective: burgers, not meatloaf), I did add all of the other listed ingredients, being cautious with the sodium-packed soy and Worcestershire sauces and adding just enough bread crumbs to bind. An instant-read thermometer is my new BFF this grilling season -- these were perfectly cooked and juicy at 165 (... overcooked and dry turkey burgers, no matter how full of flavor, do not a dinner make.). The only accoutrements required were a little fresh salsa and shredded iceberg for crunch.
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2 users found this review helpful

Kristen's Bacon Ranch Potato Salad

Reviewed: Jun. 4, 2011
The great thing about this recipe is that it's so flexible. With a nod from the submitter, one can add more seasoning or more veggies to suit the occasion or dietary requirements. And who doesn't enjoy bacon + ranch + cheese? I chose to stay true to the base recipe, stirring in just enough dry ranch mix to taste. But I took the submitter's advice and finished the dish with a dusting of hand-blended adobo seasoning ("Traci's Adobo Seasoning" recipe by Traci's Kitchen), which really made this side dish a standout.
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4 users found this review helpful

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