Reviewed: Feb. 15, 2008

this was awesome!! despite all of the negative reviews i tried it anyway. i followed the recipe. and they were PERFECT!! i cook for a small school (we feed about 80 jr. high and high school students and 15 staff members) and they all raved about them. thanks for sharing!!!

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carissap

	Cooking Level: Expert Home Town: Pierre, South Dakota, USA Living In: Cody, Nebraska, USA
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Reviewed: Jun. 26, 2007

I don't know if I will make these again, though I did like them. They flattened in the oven and the coating didn't stick well, or at all. I may make them again for myself, but not for entertaining.

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LINNIES67


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Reviewed: Apr. 22, 2007

I so wanted these to work! Prepared as directed - i froze the sticks for 30 minutes as well, but all of the cheese oozed out. I guess cheese sticks were not made to be lightened. I will fry them next time.

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NOVAJEN

	Cooking Level: Intermediate Home Town: Cherry Hill, New Jersey, USA Living In: Hoboken, New Jersey, USA
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Reviewed: Dec. 19, 2006

These are really easy and nice.

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Sunflower1

	Cooking Level: Intermediate Home Town: Mansfield, Nottinghamshire, England, U.K. Living In: Milton Keynes, Buckinghamshire, England, U.K.
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Reviewed: Dec. 18, 2006

I love the breading for these cheese sticks. I used string cheese sticks and froze them for about 20 minutes after breading them. I also deep fried them instead of baking. Super tasty, if a little messy.

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MEEMEEBULUGA

	Cooking Level: Expert Living In: Anchorage, Alaska, USA
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Reviewed: May 15, 2006

I cut the cheese into sticks half the size suggested and left the sticks to set in the fridge for half an hour. I experienced none of the leakage other reviews have mentioned and the cheese sticks were a big hit with everyone.

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MPK1


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Reviewed: Mar. 14, 2006

I tried this recipe because it called for corn flakes instead of bread crumbs, since I didn't have any at the time. I threw the corn flakes, oregano and garlic salt in the food processor and blended them until they were very fine. This made the coating stick a lot better than if they were just crushed by hand. I deep fried them just until cheese began to try to leak out. They came out crunchy and tasty. Will do again!

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jenny


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Reviewed: Aug. 10, 2005

Pretty good recipe...I think next time I may try lighty salting the cheese before the breading process...see if it will draw some moisture out. We used Italian bread crumbs in place of the corn flakes and deep fried them instead of baking. (gotta have the grease:) Good recipe Lynda, thank you for sharing.

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SandyLundberg

	Cooking Level: Expert Home Town: Phoenix, Arizona, USA Living In: San Antonio, Texas, USA
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Reviewed: Jan. 19, 2005

Too salty, and the coating didn't hold the cheese... it melted all over the place. Although the coating was delicious. ^_~

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LOGANSEYES


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Reviewed: Feb. 2, 2004

With 3 stars, I decided to give this recipe a try. I more or less got a mozzerella cheese casserole with breading bricks (i used bread crumbs too). Two suggestions that I'll try next time: 1. Sweetened cornflakes might be a good idea. The cheese is incredibly salty and salty breading only makes it worse. 2. FREEZING or REFRIDGERATING the breadsticks would make it possible to crustify and crunch-itize the coating, and melt the cheese so that it doesn't ooze. This is how they make Deep Fried Ice Cream =)

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ARCANICA


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Reviewed: Jan. 25, 2004

tryed making sure that cheese was covered by egg and crumbs but still the cheese melted and was quite a mess

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NADINE DURANTE


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Reviewed: Jan. 25, 2004

These were all right. Nice change from the usual fried stuff, but these were not real easy to coat, I've noticed - the egg and flour mixture didn't make the breading stick too well - I think the flakes were a little too heavy in consistency. I'd make them again, though - probably with a few changes to the mixture.

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Cathalain

	Cooking Level: Intermediate Living In: Baltimore, Maryland, USA
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Reviewed: Jan. 25, 2004

Pretty good, considering I made a few changes to the original recipe. instead of cornflakes, I used about 1 and 1/2 cups of seasoned breadcrumbs. also, If you cut an entire brick of moz. cheese, it makes about 24 semi-big cheese sticks. I did have a few problems with leaking cheese, and after reading other reveiws, I coated each stick 2-3 times with egg and breadcrumb. After baking them at 400 degrees for 8 minutes, the crust wasn't very hard, so I let the cheese harden, then put them in at 425 for another 5 minutes or so. With these changes, the recipe turned out great!

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DUDEHEDD


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Reviewed: Jan. 25, 2004

Lynda- I used this recipe, and I made sure that the coating was COMPLETELY cover at least twice! The cheese STILL leaked out, I don't really care for your recipe.

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JENNIQ


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Reviewed: Jan. 25, 2004

These were ok. I think I did something wrong, but they tasted more like mozzarella flavored cornflakes than cheese sticks. To everyone who complained about there cheese sticks "leaking", you guys didn't coat it well. anyway, thanx Lynda, but i dont think ill be making these again.

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Bam!


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Reviewed: Jan. 25, 2004

Yup, these were leakers! Thought I'd give these a try because they're healthier than frying. They just melted away. Although they were certainly good in taste, I'll have to stick to my fry daddy way of cooking cheese sticks.

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LINDA MCLEAN

	Cooking Level: Expert Home Town: Livingston, New Jersey, USA Living In: Flanders, New Jersey, USA
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Reviewed: Jan. 25, 2004

While these didn't taste too bad, the cheese leaked everywhere and made them completely unpresentable. I will not be trying these again; if anyone out there wants cheese sticks I would recommend trying something that involves frying the mozzarella between two slices of Italian bread.

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HAGANRD


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Reviewed: Jan. 25, 2004

I thought that I would give these a shot using bread crumbs instead of the cornflakes. When I took them out of the oven after the 8 minutes they looked fine, but the breading looked uncooked, so I turned the oven off & let them sit in there a few minutes, and they melted. The breading held it's shape & everything, but some of the cheese leaked out. I think that next time I will use the whole egg, instead of just the white & see what happens then. Even with the "leaky" cheese they were good (I mean they are just going to get chewed anyway, right)? Something to tinker with, thanks Lynda.

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I'm nuts too...

	Cooking Level: Intermediate Living In: Carol Stream, Illinois, USA
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Reviewed: Jan. 25, 2004

The cheese was over melted and the bread crumbs did not stick. Will try these again. Maybe it wasn't beginners luck. But will try them again!

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LUCILLEBEAU


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