Nette Recipe Reviews (Pg. 1) - Allrecipes.com (18674291)

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Sorta Salisbury Steak

Reviewed: Oct. 23, 2006
This was great but I only really used it for cooking technique. I used New York Steaks pounded and cut in thirds. More seasoning all around: about a teaspoon each of celery salt, garlic salt, fresh ground pepper in the flour. Added about 2 Tbsp. fresh rosemary, then some thyme and bay leaf sprinkles, and 2 cloves garlic to the broth. Used one fewer spoons of Worchester -- because of other comments. And splashed in about 1/4 cup cabernet sauvignon-- to make sure it tenderized. Great flavor. Also strained and de-fatted the remaining broth after adding flour and wisking. Made the gravy very smooth. Placed steaks back in gravy to serve. Will continue to tweak, but really good start. Great comfort food.
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13 users found this review helpful

Green Bean and Portobello Mushroom Casserole

Reviewed: Nov. 24, 2006
I mixed in the cheese like the other reviewer and topped at the end of cooking with both almonds and canned fried onions. I used sliced almonds, not slivered. Also only had pancetta and used it instead of bacon. Great. Made this for Thanksgiving -- where I don't really think garlic should be with all of those other milder flavors, so I omitted all of the garlic. Kids had friends over later and ate this first.
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0 users found this review helpful

Trinidad Stewed Chicken

Reviewed: Dec. 29, 2006
This is extremely good. I used boneless chicken, breasts & thighs and it came out great. I added a bit more red pepper, and more garlic. This is now on my kids (teens) most requested list. I've found that soaking/marinating the meat much longer than 30 minutes is best. I've never yet used a full bone-in chicken, which I suppose has a lot more flavor than boneless, skinless, thighs and breasts. Therefore, doctoring even further is good. Also, the sauce tends to be thin because everyone adds the whole can of broth and the whole can of coconut milk. If you do that, you need to double the initial step with the brown sugar mixture at the beginning. Make sure to serve with an overabundance of jasmine rice cooked with chicken broth and spiked with cilantro, and green onion and red pepper to taste. All of the optional steps shouldn't be optional. They make the dish. Don't skip.
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91 users found this review helpful

Saffron Rice

Reviewed: Feb. 3, 2007
This is very exquisite. It really celebrates the saffron. It's ok to cut back on the butter and to use different flavors of broth or stock. Fresh parsley is better than dried. Really a great side dish. Food coloring is super not necessary. Also, a small splash of cream and a couple of tablespoons of parmesan cheese make this even better. Great comfort food side!
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37 users found this review helpful

Glazed Corned Beef

Reviewed: Mar. 25, 2007
I'd never even heard of glazing corned beef, but this is the second time I made this recipe and the glazed corned beef is again, all gone this morning. Used to only make corned beef (reluctantly) for St. Pattys, but this recipe is a keeper. Makes me a believer in Corned beef.
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1 user found this review helpful

Rich Cheese Pie

Reviewed: Mar. 31, 2007
I think I needed to cover the crust with foil toward the end. I had to take it out because it was really getting brown. I would have preferred the texture a bit firmer (so I guess cooked longer). Also next time, I might try to add spinach or onion or a different kind of cheese. It was a little mild in flavor. Also, the milder flavors taste better when it isn't so hot out of the oven.''
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9 users found this review helpful

Mexican Fire Rice

Reviewed: Apr. 1, 2007
The kids love this. If you want more flavor -- I use chicken broth instead of water and canned El Pato sauce in my rice before I add the rest of the ingredients (the El Pato sauce doesn't really add a lot of liquid, so keep on about the same proportions of liquid as before.) I've also noticed that the HOT rather than MEDIUM picante sauce makes it almost too spicy, but you can scale up or down depending on your taste. Also, add a little minced onions, garlic and celery in the meat (hot pork sausage and/or ground beef) makes it really really good. I didn't use too much cheese on top at first, but this is the best part. The kids also like this inside burritos. Great! UPDATE: I was out of Sour Cream so I used Ranch dressing -- not 8 ounces, but just enough to get the creaminess through the mixture. Came out great and no one mentioned the difference.
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7 users found this review helpful

Garlic Green Beans

Reviewed: May 19, 2007
good. I used frozen green beans -- there might have been just a little more seasoning next time, but super easy and tasty. (and the kids ate them!)
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0 users found this review helpful

Molten Chocolate Cakes With Sugar-Coated Raspberries

Reviewed: May 19, 2007
Follow this exactly and you won't be disappointed.
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0 users found this review helpful

Au Gratin Potatoes II

Reviewed: May 27, 2007
Really excellent. I followed the advice of one of the raters and added a clove of pressed garlic. I also added some celery salt to complement the cream of celery soup. Also since I used the (pre-cooked) Simply Potatoes (1 bag + about 1/4 bag), I could taste it to see how much more salt & pepper it needed. Cooked longer per other raters. People had seconds and third and ate 'til we couldn't have any more.
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2 users found this review helpful

Four Cheese Macaroni

Reviewed: Jun. 3, 2007
This was closer to 3.5 stars. I'm still looking for a creamier recipe. The flavor of this was rich, amazing, but the texture was ok. I used gruyere and sharp cheddar, and used heavy cream rather than half and half. Perhaps the egg makes it a little too firm. Topped with a corn flake and butter topping. Added one clove of pressed garlic, maybe 1/4 cup of green onions, lots of paprika for color. Again, flavor was outstanding, but texture needs help. Used less butter altogether and it was still a little greasy. Maybe add sour cream next time and increase the velveeta?
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2 users found this review helpful

Chicken Satay

Reviewed: Jul. 20, 2007
This wasn't very good. It was awful. I even soaked it all nite. Even after doctoring with extra soy, cilantro, curry, garlic, and soy sauce in the marinade, it was truly missing a lot. The usual depth of Thai flavor wasn't there. No good. Not sure where it should go from here..
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Broccoli Beef I

Reviewed: Jul. 25, 2007
No leftovers here. I let the beef set for about 30 minutes (not really marinate) in a little soy sauce, chili garlic sauce, sugar, and a bit of salt and pepper. Serve this with white rice and the Sesame Noodles recipe on this website.
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Sesame Noodles

Reviewed: Jul. 25, 2007
The first time I made this, it was a little less than 4 stars. I added chicken, which needed more flavor, and did not add any cilantro. The second time, I just made the noodles and added fresh Cilantro. Also a dash (1/2 tsp) of Chili Oil. Next, the recipe calls for 6 TBS oil -- which makes it a bit greasy, so I reduced and used about 3 1/2 TBS. This made it great. Great with Broccoli Beef I here at the website...
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World's Best Lasagna

Reviewed: Aug. 5, 2007
Did anyone find this a little dry? The sauce really needed a bit more moisture. This was my first lasagna ever, but it was almost ok. Also, too salty.
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3 users found this review helpful

Alfredo Light

Reviewed: Oct. 12, 2007
Wow. I was looking for a quick recipe and feel like I hit the jackpot. Like others, I used 2% milk as I didn't have skim. I squeezed some more garlic into the milk/broth mixture and probably used twice the parm. Browned chicken with garlic, onion, parsley, rosemary and thyme. Added in some sun dried tomatoes. Removed the chicken from the skillet. Added the broth to the skillet to thicken, which it did quite nicely. Added the chicken back and used penne. Reminded us of a local restaurant favorite Penne Al Pollo. Try this one.
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4 users found this review helpful

Roasted Vegetables

Reviewed: Oct. 22, 2007
Wow. I only made a half recipe and there was still a lot of food, but really delicious way to make these veggies. It's the right combination of sweet (from the basalmic, squash, and sweet potatoes) and salt. I added minced Garlic to the basalmic and olive oil. I didn't have yukon golds yesterday but used russets. The russets were the best flavor of them all and I'm not sure I'd want the sweeter softer yukons. Made sure to use fresh rosemary and thyme as well. A Keeper.
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3 users found this review helpful

Lemon Cheesecake

Reviewed: Jan. 15, 2008
Excellent with modifications. I made a crust out of graham crackers and butter, adding in about a tsp of lemon zest. I used low fat Yoplait lemon yogurt -- it's only 6 oz. so I added about 2 oz. of lemon curd. Also, added about a TBS of lemon zest to the pie itself to make it really lemony. I used regular cream cheese which made it very creamy and two regular eggs. Needs the sour cream topping as suggested by another reviewr. Really good and lemony. A water bath is recommended below the pie to avoid cracking. I've had requests to make this again and will update!
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10 users found this review helpful

Sweet and Spicy Chicken Satay

Reviewed: Mar. 26, 2008
For another, different recipe, I had already started marinating or soaking chicken in Salt &Pepper, diced onion, crushed garlic, cilantro, green onions, and cayenne when I stumbled across this recipe. I changed my plans and used this instead. It was awesome. This needs ginger -- if you have fresh, better, but spice rack will do the trick. Add a little red pepper too. Quite honestly, the richness in flavor was just under the mark, but I think with a little more marinating/soaking, this would be a six star. I found a peanut sauce recipe on the site (with fish sauce, chili oil, and vinegar), and it was great. Everyone knew that we were having Satay when they walked in the house. Served with basmati rice with a couple of peas/cilantro/ and green onion thrown in. Muy bueno. If I knew how to say "really good" in Thai, then you get the picture. As an update, strips of pork tenderloin work really well too, and they're low fat!
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43 users found this review helpful

Sweet, Sticky and Spicy Chicken

Reviewed: Apr. 17, 2008
Yikes! This was hot. I used the Chinese-style chili/garlic sauce and it was on fire. My family likes that kind of stuff and the flavor was absolutely great, but next time, I think I'll cut back a bit. I added green onion and cilantro and cooked until nice and brown before adding the sauce. also good to just let it soak before cooking in these things. Served with jasmine rice and cool cucumber salad. With modifications, this will be a 6 star.
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5 users found this review helpful

Displaying results 1-20 (of 44) reviews
 
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