Nicolette Recipe Reviews (Pg. 1) - Allrecipes.com (18633235)

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Spaghetti Carbonara II

Reviewed: Oct. 27, 2010
Oh yeah. This makes any bad day better. Much better. I skipped the onion just because I didn't feel like eating onion in my pasta and, really, I didn't miss it. Using a bit of the pasta water helps make the sauce saucier (could have used a yolk or two extra), but it really wasn't necessary. And just because the mood struck, I added a poached egg on top .... sheer bliss.
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4 users found this review helpful

Mall Pretzels

Reviewed: Mar. 3, 2006
Made these as an after school snack/activity and they turned out great! Read the previous reviews and to eliminate potential sogginess, I sprinkled kosher salt on the pretzels after dipping in the baking soda/water prior to baking (skipped the melted butter entirely). Pretzels stayed chewy. Thanks for a fun recipe!
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2 users found this review helpful

Black Beans and Rice

Reviewed: Mar. 4, 2006
I made this exactly as written (only halved) and it's not only so easy, but tasty as well. I did add a splash more broth when it came time to stir in the beans and spices and it was perfect. Very filling, too.
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1 user found this review helpful

Pumpkin Pancakes

Reviewed: Mar. 5, 2006
Oh these are sooo good. Followed the recipe exactly as written and at first I thought the batter was too thick (especially after the "test" pancake looked done, but was still raw in the middle), but lowering the heat on the griddle solved that. The result -- perfectly fluffy pancakes. Tried some batter in a Belgian waffle iron (sprinkled the raw batter with chopped pecans) and the waffles came out even better. Served with Honey Butter (also on this site). Thanks for a wonderful breakfast treat... or is it dessert??
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6 users found this review helpful

Jan's Chocolate Cake

Reviewed: Mar. 6, 2006
No more Betty-in-the-box mixes for me. This cake is great! I, too, subbed hot coffee for the boiling water then stirred in about 1/2 C mini chocolate chips before pouring into a Bundt pan (baked for 38 min). Once the cake cooled, I cut it in half horizontally and made about a 1 1/2" "trench" in the bottom half which I then filled with Pastry Cream (also on this site). A simple chocolate glaze completed the top of the cake. Thanks Jan!
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11 users found this review helpful

Holuski

Reviewed: Dec. 16, 2010
The humble cabbage meets unassuming egg noodles in this winter's blockbuster hit... Holuski. Fun to pronounce AND to eat. I'm with the majority-- it's easier to saute onion and cabbage all in one large pan then stir in the noodles (I choose kluski noodles for heartier texture). I've also been known to throw in some bacon for the crew every now and again... Good stuff, Kimberly.
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5 users found this review helpful

My Amish Friend's Caramel Corn

Reviewed: Mar. 6, 2006
This is truly addictive! So easy and oh-so good. Should have gone with my first instinct and halved the recipe. Can't... stop... eating this!!
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3 users found this review helpful

French Pastry Pie Crust

Reviewed: Mar. 9, 2006
I used this recipe for the crust of a free-form pear tart. The dough was so easy to work with once chilled. It's a keeper -- thanks!
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1 user found this review helpful

Best Ever Muffins

Reviewed: Mar. 10, 2006
I like the versatility of this recipe, adding ingredients to suit one's personal taste. The only change I made to the base recipe was to replace half the amount of oil with unsweetened applesauce. Other than that, the peach-ginger muffins I made came out fabulous. Thanks!
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2 users found this review helpful

Buffalo Chicken Dip

Reviewed: Dec. 29, 2010
This is affectionately referred to as 'that orange dip'. So the color may be off-putting to some... but the taste? Just like chicken wings in spreadable form. Really can't go wrong with this dip no matter if you choose ranch vs. bleu, canned vs. roasted chicken, cheddar vs. mozzarella or jack or colby... you get the point. Fresh celery is a MUST with this... so good.
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2 users found this review helpful

Chicken Breasts Pierre

Reviewed: Mar. 10, 2006
First sweet, then spicy... no wonder it's a 5 star recipe. I used skinless bone-in chicken breasts and subbed the stewed tomatoes with petite diced, but left the remaining ingredients the same. Served over fine egg noodles... Ooo-la-la Chicky Pierre!
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1 user found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Mar. 12, 2006
Makes wonderful cookies that actually hold their shape when baked (unlike some all-butter recipes). I've found that by rolling cookie dough on a mix of flour/powdered sugar ensures that even the last 'scrap' cookie is tender (just brush away excess with a pastry brush prior to placing on the baking sheet). Decorated the cookies with Sugar Cookie Icing from this site. Delish!
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Sugar Cookie Icing

Reviewed: Mar. 12, 2006
Used this recipe to decorate cookies made from The Best Rolled Sugar Cookie. Icing is simple and easy to make -- didn't have to lug out the mixer (again). Colors stayed vibrant and glossy once dried. Will use again and again. Thanks!
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Wonton Soup

Reviewed: Mar. 15, 2006
Wanting to use up a 1/2lb of ground turkey, I came across this recipe. Talk about easy and versatile! Almost anything can be added to the filling -- I minced some water chestnuts and added a dash of sesame oil. Froze the wontons in individual servings for whenever the soup craving hits. Would also be good steamed then fried as potstickers. Thanks!
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1 user found this review helpful

Peppermint Meringues

Reviewed: Dec. 14, 2010
I tend to stay aways from confections in which their success depends so greatly upon atmospheric conditions inside and outside my kitchen. ok... ok... I've never made meringues just because the thought never really occurred to me. *ding* Had I known how easy they are to make (not to mention pretty), I would have used these on my Christmas cookie platters years ago. Being a novice meringue maker, I followed this recipe exactly, but piped the meringue into little kisses onto parchment using a large star tip. Once I crushed the candy cane, it was sooo sticky, but mixing in a little white sugar helped loosen it up for sprinkling purposes. Maybe it was beginners luck, but my meringues were completely dry, crisp and airy by the recipe's recommended time. So I think the success of these depends not only upon kitchen conditions but also the size of the meringues. Thank you, Kathy, I very much look forward to impressing friends and family with my newly found confectionary skills.... ;).
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7 users found this review helpful

Sunday Morning Lemon Poppy Seed Pancakes

Reviewed: Dec. 10, 2010
I'm always on the lookout for lemon-flavored ANYthing as I (heart) lemon. When I tasted the raw batter, yowza -- it packs some serious zing! And even cooked, there is no doubt you are dining upon light and fluffy lemony pancakes. While maple syrup is the standard accompaniment for such breakfast fare, I opted to guild the lily and use homemade ginger preserves... Good Morning! Thanks so much TTV78.
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51 users found this review helpful

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