Nicole Recipe Reviews (Pg. 1) - Allrecipes.com (1981815)

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Double Tomato Bruschetta

Reviewed: Jan. 18, 2005
This is the BEST bruschetta recipe I've ever tried, and I've tried a bunch of them! Here are a few tips from someone who has made this recipe at least a dozen times: 1) Once, I couldn't find sun-dried tomatoes packed in oil and used the dry kind. Perhaps it was my imagination, but I think I lost some of that distinctive sun-dried tomato flavor. 2) The recipe suggests that you could use dried basil if you're in a pinch. That's true, but use it ONLY if you're in pinch! Fresh basil (I chiffonade mine) is part of what makes this recipe so absolutely delicious. 3) The recipe calls for shredded cheese, but I like to buy bulk mozzarella and slice it into pieces that are about 1/8" thick, and that are sized to fit onto the bruschetta. That keeps your cheese from falling off the sides, and it creates a nice "blanketing" effect over your tomato mixture that keeps it from falling off when you're eating it. Enjoy!
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1840 users found this review helpful

Creamy Caramel Flan

Reviewed: Jan. 25, 2005
Here is how NOT to make this recipe: The first time I made it, I poured the sugar syrup into the glass baking dish, and because the glass was cool, the sugar hardened almost immediately. So after I spent the next 30 minutes chipping a rock-hard blob of sugar out of the bottom of my dish, I tried it again. But this time, I put the baking dish in a hot oven for about 5 minutes before adding the sugar. The hot dish kept the sugar liquified just long enough for me to get an even coating. After I learned that trick, the flan turned out very well. I made this for dessert after a Mexican-themed dinner, and everyone really liked it.
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691 users found this review helpful

Oreo™ Cookie Bark

Reviewed: Dec. 1, 2005
You may be a little put off by the fact that this recipe has only two ingredients. DON'T BE. I've made this recipe about a hundred times and every time it is the hit of the party. It's addictive, and you can't mess it up! I so enjoy answering the question, "How did you make this?" because no one can ever believe how easy it is. Here are two tips: First, instead of white chocolate chips, I use two packages of vanilla candy coating. It's a little sweeter and has this pleasing melt-in-your-mouth quality. And second, after you crush the oreos, put them in a colander to sift off the powdery part of the cookie crumbs. The powder will darken the white chocolate and it won't be as pretty. I wish I could give this recipe 50 stars!
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157 users found this review helpful

Classy Green Bean Casserole

Reviewed: Aug. 14, 2004
There's a lot of green bean casserole recipes out there, but this one is head and shoulders above the others. I think it's the addition of sour cream and the buttery cracker crust (not those tired old french fried onions) that give it a little extra zip and personality. I have to admit that I did sprinkle a little shredded cheese on top before adding the cracker crust, and as a cheese addict I think it made this casserole even better. This one's going in my recipe box!
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106 users found this review helpful

Glazed Apple Cream Pie

Reviewed: Nov. 27, 2004
All I have to say about this pie is YUM! The custardy filling and the spiced apples combine to make something so wonderfully delicious, and the plain old pie crust could be a dessert by itself when you add that delicious sugary glaze on top. I highly, highly recommend this recipe. A couple of suggestions: 1) The recipe suggests serving the pie cold, but try it at room temperature, or slightly warm (30 seconds in the microwave should do it) 2) One more apple will add a little thickness, and 3)The thinner your apple slices, the better! Thanks for this recipe!
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76 users found this review helpful

German Chocolate Fudge

Reviewed: Dec. 1, 2005
This fudge is so rich, you might pass out. It was a little too rich, in fact, for my taste, but it gets 5 stars from me because it's really, really easy (no candy thermometer required), takes about 10 minutes from start to finish, and most of the people who tried it said it was drop-dead delicious. So I suggest you give it a try and see if it's for you. You might just think it's the best fudge you've ever tasted.
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52 users found this review helpful

Vegetarian Gravy

Reviewed: Nov. 27, 2004
I made this gravy for Thanksgiving because I wanted a recipe that didn't require turkey drippings. It had a very good flavor, but after it sat on the table for about 10 minutes, that 1/2 cup of oil all started to pool up at the surface. I wanted to go stir the gravy every five minutes to make sure no one noticed. I think this is a good, sound gravy recipe and is probably an outstanding alternative if you're a vegetarian, but if you're not, take my advice: substitute the 1/2 cup of oil with the same amount of butter, and if you prefer, use chicken broth instead of vegetable broth. It will taste - and look - a lot better.
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52 users found this review helpful

Irish Potato Candy

Reviewed: Dec. 29, 2002
This was a big hit in my holiday candy tins. Be sure to allow time for them to dry out a little so they won't be so squishy. Also, next time I'm going to roll them in cinnamon and a little sugar instead of just cinnamon. The cinnamon alone is slightly bitter when you first pop it into your mouth.
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47 users found this review helpful

Butterhorn Rolls

Reviewed: Nov. 28, 2002
I was attracted to this recipe because the description said "no kneading required" - and I was very pleased with the light, buttery rolls that this low maintenance recipe produced. This is perfect for people who want homemade yeast bread without the sweat. I ended up letting mine rise for almost 6 hours and I think they were even better and lighter because of it.
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21 users found this review helpful

Almond Crunch

Reviewed: Dec. 29, 2002
Yum! This recipe has an addictive caramel-flavored crunch, and is an interesting alternative to peanut brittle. In fact, I like it better because it's crunchy without being too hard. To avoid burning (which is what I almost did on my first try), start out with your burner at a medium-low setting and increase the heat as needed to reach the right temperature.
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18 users found this review helpful

Hot Buttered Rum Batter

Reviewed: Nov. 27, 2002
I tried this recipe for a get-together after a day of skiing, and those 100 servings were barely enough for 20 people! This recipe makes the sweetest, warmest, creamiest drink... and with the smoothest, most beautiful cappuccino color - absolutely perfect to warm you up after a day in the snow. Toss in a cinnamon stick and top with a dollop of whipped cream and dash of cinnamon if you really want to look like a goddess.
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18 users found this review helpful

Apple Pecan Cornbread Dressing

Reviewed: Nov. 28, 2002
I was very proud of myself when my husband (the stuffing connoisseur) gave this recipe his highest praises. It's moist and savory, and every other bite or so you'll get a wonderful sweet apple surprise. Very interesting in taste and texture - this one will show up on my table for many Thanksgivings to come.
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16 users found this review helpful

Margaret's Southern Chocolate Pie

Reviewed: Nov. 28, 2002
This recipe tasted fine, but my meringue was a total disaster! Everything that could possibly have gone wrong did - it shrank horribly, it was so wet underneath that it slid all over the chocolate filling, and it beaded up on top more than I've ever seen. I'll attribute part of this to lack of experience with meringues on my part, but I've also got to place a little blame on the vagueness of this recipe. When I later read the allrecipes.com article on making the perfect meringue, I learned about all sorts of meringue do-nots - and that I had done them all! Unless you're already a meringue-baking expert, you should probably save this recipe until you are.
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15 users found this review helpful

French Herb Bread

Reviewed: Nov. 21, 2002
The filling in this recipe was too strong. Half a cup of minced onion is way too much. The bread itself tasted okay, but turned out very, VERY dense - not what I expected.
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14 users found this review helpful

Banana Anna

Reviewed: Nov. 25, 2002
This had too much nutmeg for me - It added so much bitterness that I couldn't seem to get the mixture sweet enough, despite having very ripe bananas, putting in extra honey, and adding some confectioner's sugar as previous reviews suggested.
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12 users found this review helpful

French Green Beans

Reviewed: Dec. 1, 2002
The addition of the toasted almonds is key to making this an interesting and tasty green bean dish. I will add a little less rosemary next time - the taste of the dried version can be a little strong for the mild flavor of the beans.
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10 users found this review helpful

Tiger Butter

Reviewed: Dec. 29, 2002
My husband is a big peanut butter and chocolate fan, so he flipped over this recipe. Better yet, everyone who tried it thought I'd spent all day in my kitchen making fudge... I refused to tell them I'd really only spent a few minutes melting chocolate chips in my microwave. This is VERY rich, so cut into small pieces and arrange on a pretty candy tray.
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9 users found this review helpful

Lemon Lush

Reviewed: Mar. 15, 2003
What a light and impressive finish! And I love that it is made ahead of time and chilled - minimum fuss. I did have to add quite a bit of milk to the cream cheese mixture to make it spreadable - probably because I didn't allow time for the cream cheese to soften first. Also, although the crust was good, next time I might try buying a roll of sugar cookie dough and using that as my crust. I'm definitely adding this one to my recipe box!
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8 users found this review helpful

ABC (Absolute Best Chewy) Chocolate Chippers

Reviewed: Nov. 21, 2002
Okay, yes, these are time-consuming, but perfect for when you really want to impress. Take them to a bake sale or potluck dessert table, and they will be standouts.
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8 users found this review helpful

Savory Turkey Gravy

Reviewed: Nov. 28, 2002
This gravy was really delicious and received many compliments, but it was only after much effort on my part to thicken it up. In addition to the recipe's flour mixture, I had to add two cornstarch slurries, and boiled for almost a half hour! I'm going to keep this one, but will have to work on getting it to my desired consistency.
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6 users found this review helpful

Displaying results 1-20 (of 51) reviews
 
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