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Rhubarb Jam

Reviewed: Aug. 9, 2009
Super yummy. I have an excess of rhubarb in my freezer and was wondering what to do with it when I came across this recipe. I had roughly 24 cups of rhubarb and got almost 10 - 500ml jars from 2 batches. I bag my rhubarb in 8-cup bags which is roughly the 2lbs as the recipe stated. I used the suggestion of orange juice concentrate as my oranges didn't yield that much juice. I also cut back on the sugar, adding half stirring and then adding more until I got it right sweet/tart flavor I like. I perked up the color by adding some red food coloring too. It took awhile to make, but all in all, this is a keeper in my new jam recipe box.
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32 users found this review helpful
Photo by NET10

Monkey Bread II

Reviewed: Oct. 2, 2011
OMG perfection. I did do one change. Instead of dipping the balls of dough into the butter and rolling in sugar I melted the one cup of margarine, 1 cup br. sugar and 1 tsp of cinnamon in a saucepan over medium heat until all the sugar was dissolved. I pour approx 1/3 c into the bottom of my greased bundt pan, added a layer of balls, poured another 1/3 c of sauce, rest of balls, and poured the remaining sauce over everything making sure the top layer of dough balls were coated. covered with plastic wrap and let rise until doubled. after baking for 25 mins and resting for 5, inverted onto plate. used a spatula to make sure every square inch of the bread has sauce on it. This way was so much easier and less messy!!
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21 users found this review helpful

Caramel Apple Jam

Reviewed: Aug. 9, 2009
This jam is awesome. I agree with other posts/reviews that it tastes more like apple pie that caramel apples. I had a tonne of applesauce in the freezer so I used 6 cups of sauce and left out the butter. I used everything else as listed and it turned out amazing. I made two batches and ended up getting 19 - 250 ml jars. This is definitely a keeper.
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20 users found this review helpful

Awesome Buttertarts

Reviewed: Dec. 31, 2011
Finally I found a recipe that is similar to my mom's and not icky corn syrup in the ingredients. A trick I learned over the years is not to mix the raisins & walnuts into the filling but to put a rounded tsp of raisins and 1/2 tsp of chopped walnuts directly into the tart shells. Then I pour in the filling. That way each tart has the same amount of fruit/nuts.
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11 users found this review helpful

Pumpkin Rice Pudding

Reviewed: Oct. 31, 2011
This is pretty tastey. I am a huge fan of rice pudding and since I have an abundance of pumpkin in my freezer I was searching for a use for it. Followed the recipe except used a heaping tsp of pumpkin spice instead of the individual spices. Also increased the sugar to 1/2c. After simmering in the milk for 20mins it was still really soupy so I decided to just mix in the puree and not layer. Cooked for 60 mins, stirring every 20mins and it came out beautiful.
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10 users found this review helpful

Thai Noodle Salad

Reviewed: Jun. 7, 2004
The is a very good salad, even my somewhat sceptical bf liked it. I used rice vermicelli noodles instead of the udon and extra veggies like julienned red pepper, radishes, snow peas, Also added a little extra garlic and ginger. Make this a meal by adding grilled chicken or beef. Left out the red pepper flakes as I can't eat spicy food but next time I will have to add a wee bit give it some zig. Excellent
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9 users found this review helpful

Honey Of An Oatmeal Bread

Reviewed: Aug. 1, 2011
After reading some of the reviews, I decided to make but with a few tweaks. I doubled the recipe as my machine makes 2lb loaves. Used 1 1/2 cups water, 1/2 cup milk, 1/4 c honey, 1 tsp salt (found it strange recipe didn't call for this), 1/2 of rolled oats, 1/2 rolled oats ground to powder, 4 1/4 c AP flour and 1 tsp yeast. Taste is good, soft texture but it is a very dense loaf. Will most like make again, tweeking the recipe
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8 users found this review helpful

Cilantro Tabouli

Reviewed: Jul. 8, 2010
Okay since I don't know what authentic Tabouli tastes like, I will give this a 4 out of 5. Maybe my lemons were too big but wowser, it was very lemony. I also used cracked wheat and flat leaf parsley because both bulgar & fresh cilantro are difficult to find in my stores. Will make this again, but cut back on the lemon juice. The recipe also should have stated that the wheat should be cooled before adding the rest of ingredients. I had to put the complete salad in the freezer just to get it cool enough for dinner. Definitely best made early in the day.
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8 users found this review helpful

Banana Wheat Muffins

Reviewed: Jun. 10, 2010
Oh so ymmy. I made the recipe as stated, but on suggestion added 1 tsp vanilla and 1/2 tsp gingerbread spice. Batter was a tad thick so I added 2-3 tbsp water. They are light, fluffy and moist. Will be keeping this one in my muffin rotation. Thank you.
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8 users found this review helpful

Chow Mein Noodle Bars

Reviewed: Sep. 1, 2010
Ok, these taste not too bad, but the pb/noodle filling is less than desirable. The marshmallow, peanut butter, brown sugar turned into a big blob so I had to add about 1/4 cup butter to smooth it out. Adding the chow mein to this turned it into a complete mess. I must have over cooked it cause now its rock hard and not very pleasant to eat. The crust w/chocolate on the other hand turned out great. Will never be making this again :(
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6 users found this review helpful

Reuben Casserole

Reviewed: Mar. 17, 2006
What can I say, yummy. Myself, my bf and his brother (who never tried kraut before) enjoyed it. I toasted the bread as suggested in another review and layered it bread-meat-kraut-dressing-cheese. I also didn't rinse the kraut, just squeezed out the excess brine. It turned out great. The bread was a little dry and I think by adding just a bit of melted butter to the cubes next time would do the trick.
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6 users found this review helpful
Photo by NET10

Chocolate Oatmeal Cookies

Reviewed: Aug. 1, 2011
These are not bad. I would cut back on the cinnamon next time. I think the key to these little bad boys are almost under cooking them. I stuck to 8 mins exactly and let them set up for a couple of mins on the cookie sheet before removing them to rack. I got 3 doz plus 9 out of my batch and I added 1/4 cup chopped walnuts
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5 users found this review helpful

Pumpkin Chocolate Chip Cookies III

Reviewed: Feb. 7, 2011
These are quite good and yes very cake/muffin like. I used 1 tsp of pumpkin pie spice but should have used maybe a in 1/2 tsp more. I used a combo of 1/2 c semi-sweet and 1/2 c white chocolate chips and baked in mini muffin top pan for approx 8 mins. Will make again with a bit of tweeking in the flavor. Would be nice topped with a cream cheese icing drizzle
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5 users found this review helpful

Ginger Pork

Reviewed: Nov. 28, 2010
The hubby ate it but ask me to never make it again because there was absolutely no flavor and sauce. For me I will try it again as it has potential, but will definitely have to tweak it ALOT. Sauce needs to be doubled if not tripled, and even though I used real grated ginger, 2Tbsp, there just wasn't enough ginger flavor.
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4 users found this review helpful

Go Anywhere Rhubarb Squares

Reviewed: Jul. 1, 2010
These are very similar to a recipe my mom makes all the time. I tweaked it a bit by adding a 1/2 tsp of cinnamon and 1/4 tsp nutmeg to the custard. I also reserved 1/2 cup of the crumbs and sprinkled them over the filling. Turned out great.
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4 users found this review helpful

Zucchini Bread V

Reviewed: Mar. 17, 2010
Yummy, this bread is fantastic, although I did tweak it just a bit. I used 1 cup white sugar, 1/2 cup packed brown sugar, omitted the oil, added 1/3 cup water instead and used a generous 1 tsp of ground ginger. I baked it for roughly 45 mins in a 10 inch bundt pan. It turned out to be quite a dense cake, almost pound cake like but oh so yummy. A definite KEEPER!
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4 users found this review helpful

Broccoli Chicken Braid

Reviewed: Jan. 26, 2010
Yum-O For the most part I did follow the recipe. Just a few additions, I cooked up 2 lrg chicken breast and I was just shy of 2 cups so I added a bit of left over ham. I bumped up the red & green pepper to a 1/2 cup each, finely diced, added about 1/4 minced onion and a heaping tsp of VE Lemon Dilly Dip Mix. I substituted 1 cup of Havarti Cheese for the cheddar. I used a whole egg instead of just the white to brush on and after is was golden, finely shredded about 1/2 cup more of the Havarti and sprinkled it over the top. To say the least it was devoured, will make this again and again. Update: changed it up a bit. Used Monteray Jack Cheese and still using the 2 cans of crescent rolls, made 4 small braids. Brushed with egg and sprinkled with a bit more cheese. Turned out fantastic.
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4 users found this review helpful

Whole Wheat Carrot-Raisin Muffins

Reviewed: Nov. 28, 2009
Pretty good, surprisingly light considering no eggs. A little on the bland side, needs a touch more honey or maybe a bit of brown sugar. Used plain yogurt and added extra tsp of vanilla. Got 16 reg size muffins and cooked for 17 mins @ 350F. Will make again with adjustments and am sure it will be tasty with cream cheese icing.
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4 users found this review helpful

Tomato Bisque I

Reviewed: May 8, 2009
Its really good, sorta like what my mom used to make. I used a can of evaporated milk instead of cream for a lower fat version. I would have given it 5 stars but silly me, didn't take it off the heat when I added the milk and it split. It looked unappealing but still tasted good. I added a bit of fresh ground pepper to it as well.
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4 users found this review helpful

Corn Flake Cookies II

Reviewed: Sep. 5, 2011
These are great. I used a cup of solid magarine instead of the half and half. Used 1 tsp of Maple flavoring instead of vanilla and baked @ 350F for 14 mins on my stoneware bar pans. They came out perfect, crispy and chewy and oh so yummy. Definitely a keeper
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3 users found this review helpful

Displaying results 1-20 (of 36) reviews
 
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