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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

Classic Bran Muffins

Reviewed: Jun. 24, 2011
These are really good. I just made a couple of changes though. I cut out the oil and added 1/3 c of unsweetened applesauce, 1/2 c packed light brown sugar and cut the salt down to 1/4 tsp. They are light, fluffy and not overly sweet. I also doubled the recipe and actually got 24 med muffins and 24 med muffin tops
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3 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

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

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

Black Bean Brownies

Reviewed: May 5, 2009
OMG these are fantastic. I had to tweak the recipe a bit as I had a 19oz can of beans. I added an extra egg, bumped up the cocoa to 1/3 cup, 1 c sugar. I didn't quite have a enough instant coffee so I added a about 1tsp of cinnamon. Blended everything up in the processor until smooth. I did have to cook it for about 33 mins. My family and I were very skeptical about it, but they gobbled up the nibbles I gave them, even my 3 yr old said "mmm, it good mommy". Next time I will try some orange flavoring with white chips & orange zest.
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1 user found this review helpful

Apple Stuffed Chicken Breast

Reviewed: Apr. 30, 2006
Very Yummy. My mom and her husband stop by at the last minute and I had to come up with a meal using chicken. Came across this as I had most of the ingredients already. I used granny smith apples which I nuked for a minute just to soften a bit before adding plain bread crumbs & cheese. I also spiced it up with some Mrs. Dash seasoning. I found by softening the apples a bit before made rolling up the breasts easier. I used red wine in the sauce as that is what I had on hand and it turned out beautifully. Next time I make I think I will try using a pepper jack cheese for a bit more flavor. Thanks for the recipe.
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1 user found this review helpful

Best Ever Split Pea

Reviewed: Mar. 19, 2006
This is truly the best pea soup I have had. I finely chopped up the veggies in my little processor and added about a 1/2 tsp of curry powder to give it a little zing. I used a hand blender to puree it. It turned out beautifully. I am the only on in my home to eat it, but who cares, the more for me :-).
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0 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

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
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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20 users found this review helpful

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

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

Feta Chicken

Reviewed: Nov. 14, 2004
yummy. I didn't have the exact ingredients on hand so I had to improvised. I used plain feta and mixed in a little dry sundried tomato dip mixture. I then coated in original Shaken Bake flavored crumbs. Came out fabulous. Will definitely be making this again and again.
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0 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
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

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

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

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

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