NANETTE Recipe Reviews (Pg. 1) - Allrecipes.com (185540)

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White Chocolate and Cranberry Cookies

Reviewed: Dec. 28, 2001
I made 8 dozen for a cookie exchange, tried drizzling a little melted almond bark on top to dress them up. Added a few chopped pecans I happened to have. they cooked up harder than I thought they would be and was a little disappointed in the flavor. BUT: The ones that stayed home were put in a tin. In a few days they softened some and the flavor came alive, one of the best tasing cookies I've had!
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12 users found this review helpful

Peach Pecan Sweet Potatoes

Reviewed: Jan. 5, 2002
I found the sliced peaches in my grocer's freezer, but accidently left them in the car so they thawed. Without thinking, I drained the juice. BIG mistake! the potatoes were dry and too firm, I think the juice the frozen peaches would have given off would have steamed the potatoes during cooking. had potential, but with the chewy potatoes, it was not sweet and flavorful. I will probably try again
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9 users found this review helpful

German Chocolate Angel Pie I

Reviewed: Feb. 3, 2002
The crust shrunk, I went up the sides, need to mound higher than the sides. I used fat free cool whip and it was yummy! Very chocolaty!
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8 users found this review helpful

German Potato Salad

Reviewed: Feb. 3, 2002
After reading the comments about how good it was the next day, I made it in the morning and let it sit, then just reheated when company came! Everyone liked it! said it was better than our favorite german restaurant! I used almost 1/2 & 1/2 vinegar to water, kept the sugar the same, was just right for us.
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2 users found this review helpful

Blue Cheese Beef Tenderloin

Reviewed: Feb. 10, 2002
I had 2 filet mignons in the freezer, so I used them, same marindade, baked as the recipe said instead of grilling... Took longer in the oven than I guessed for medium rare. I sliced at an angle and served w/sauce drizzled on. Both my husband and I loved it. Served it with a rice dish that had some walnuts in it, a gourmet night, good compliment of flavors!
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2 users found this review helpful

Orzo with Mushrooms and Walnuts

Reviewed: Feb. 10, 2002
I thought I had everything I needed, came time to cook, I did not have orzo.. I substituted arborio rice, kept everything else the same. It worked very well! Easy to throw together with a surprizingly different flavor for the few ingredients! I served with a steak that had a blue cheese sauce. good compliment of flavors! I cut the recipe in half, maybe it was the rice, but it sure made a lot!!
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2 users found this review helpful

Baked Shells in Sauce

Reviewed: Mar. 18, 2002
I used spaghetti sauce instead of plain tomato sauce and added some sliced black olives I had left over.... Still needed something, not bad, but lacked interest.
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1 user found this review helpful

Cranberry Streusel Pie

Reviewed: Nov. 28, 2002
I used 1 C. sugar and pecans 'cuz that's what I had. I liked it, good w/whipped topping. Mixed reviews among the others at Thanksgiving, but then it's hard to compete w/pumkin on THE day!
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9 users found this review helpful

Champagne Shrimp and Pasta

Reviewed: Dec. 6, 2002
Very easy and tasty, almost a little sweet for me, but that may be the type of champagne I used, will make again, good excuse to open a bottle!
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0 users found this review helpful

Irish Cream Truffle Fudge

Reviewed: Dec. 20, 2002
Made this w/o nuts, served as dessert at a party. EVERYONE of the 20 people commented how good it was and teased me for not bringing more!
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3 users found this review helpful

German Lasagna

Reviewed: Dec. 22, 2002
I make a recipe similar to this but use Swiss cheese to go with an almost ruben flavor. My family loves it! We call it ruben lasagna. Drain the kraut well and enjoy! you can use 1/2 lb of sausage and 1 can of soup and make a smaller pan-ful pretty easily. [I usually use lite sausage and soup to cut down on some fat]
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44 users found this review helpful

Baked Mushroom Rice

Reviewed: Jan. 19, 2003
After reading all the reviews, it became apparent the recipe writer meant to use minute rice,not long cooking rice. Adjusting the water for regular rice and covering it makes a world of difference. Tasty enough for you to try, just alter the water depending on if you have quick rice or regular rice
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20 users found this review helpful

Limeade Pie

Reviewed: Apr. 15, 2003
My family thought this was much too strongly flavored. We added another whipped topping on top and it was ok. If I did it again, I would add 2 containers of whipped topping and make 2 pies, would have a lime-chiffon type flavor then.
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2 users found this review helpful

Chile Verde II

Reviewed: Jun. 6, 2003
Excellent! I scaled for 6 so as I rounded proportions it probably came out different, used 4 cloves of garlic and 3 cups broth, still a little too soupy, thickening w/corn meal would work. Rice helped absorb juice. Needed more heat, but easier to add at table than overdo for other's taste. Rich pepper flavor!
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3 users found this review helpful

Carol's Chicken Chili

Reviewed: Jun. 6, 2003
After reading the reviews and a few other white chili recipes, I chose this one, cut up the chix, added more spices as it cooked and I tasted. It was very good and even better the next day. Had the green chili flavor, which is more delicate than red chili. There is a difference in flavor to excpect when focusing on green peppers. will definately make again!
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29 users found this review helpful

Artichoke Salsa

Reviewed: Mar. 10, 2004
I made this for a family get-together, everyone really liked it, even those who said they don't care for artichoke!
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1 user found this review helpful

Cabbage and Pasta

Reviewed: May 25, 2004
This is an old slovak recipe called 'Haluski' Grandma passed down the love of it. It is not spicy, most slovak food is not, but it is full of flavor. We 'cheat' and add sliced polish sausage to it to make a whole meal, YUM
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35 users found this review helpful

Dill, Feta and Garlic Cream Cheese Spread

Reviewed: Jul. 9, 2004
I only changed it my adding a smidge of garlic, thought it compliments the feta. Took it to a cook out, got many compliments. Good flavor.
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1 user found this review helpful

Marinated Cheese

Reviewed: Dec. 22, 2004
I had a hard time visualizing the recipe, the comment about changing dishs. I put it in the dish I wanted to serve it first, good thing, the cream cheese is too soft to handle very much. Served it as a party appetizer, many teens, the adults tried it, about half LOVED it and wanted the recipe, the others could take it or leave it. My husband thinks the leftovers would be good in a salad w/the sauce as dressing. I'll try again at Easter, using something else besides cream chees.
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0 users found this review helpful

Sweet Pea Mockamole

Reviewed: Dec. 22, 2004
Those at the party who don't like guacamole would not try it, those who do were very impressed with the flavor! they all said it tasted a little different, sweeter, and the texture was different in the mouth, but all agreed it was a great low fat alternative! Several asked for the recipe!
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1 user found this review helpful

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