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

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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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38 users found this review helpful

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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0 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

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

Thai-Style Peanut Sauce

Reviewed: Sep. 6, 2008
This is a relatively easy recipe with authentic flavor. I didn't have pickled ginger so I just used a bit of fresh. Tastes like the restaurant down the street. Thanks!
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14 users found this review helpful

Hamburgers and Ketchup Gravy

Reviewed: Jan. 23, 2009
This is similar to what my beloved, late mother-in-law used to make. She didn't write this one down, but I think the essence lives on with this recipe. Added a few finely (finely) minced shallots to the meat mixture and threw in 2 sage leaves, and a few rosemary leaves during the simmering phase. Will make again. Really very comforting. Somehow slightly over-salted this the first time -- something to keep an eye on. since i've added a pinch of ground sausage. Great flavor.
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2 users found this review helpful

Chef John's Caramel Chicken

Reviewed: Jan. 28, 2013
Really good. I used a wok, counter to popular belief that it wouldn't carmelize quickly.
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0 users found this review helpful

Marinated Pork Tenderloin

Reviewed: Mar. 8, 2009
Really good. I didn't have apricot nectar but I did have orange juice and apricot preserves, which I mixed together to get to about the same consistency as nectar. Sorry to those of you who would rather that people follow directions exactly. Better than just salt & pepper!
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15 users found this review helpful

Sesame Chicken Pasta Salad

Reviewed: Mar. 15, 2010
When I first made this, I found myself wanting to make it Italian style, e.g., add basil, tomato, olives ... that sort of thing. So, I pushed and went decidedly Asian in flavor: Cilantro, rather than parsley, added shredded carrot for color, and edamame. Used rice wine vinegar rather than wine vinegar and even a touch of hoisin sauce. To make it pretty, make sure to slice the green onions vertically, then chop. This was really good. I just keep on thinking about that Italian/mediterrean version. I guess that's next (no sesame seeds then, right?)
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6 users found this review helpful

Javi's Really Real Mexican Ceviche

Reviewed: Mar. 23, 2010
Shrimp were ok, but ahi tuna and halibut are the best. Cut raw fish into little bite size pieces and let sit until they "cook".
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5 users found this review helpful

Grilled Pork Tenderloins

Reviewed: Apr. 13, 2010
Really good. Kids ended up not having dinner that night so only prepared one of the tenderloins. On the second night (the well-marinated) other tenderloin morphed into pork stir fry. Chopped into bite size pieces, and lightly, very lightly coated with flour before cooking in a TBSP oil. Added a little siracha sauce and brown sugar to the orignal sauce, browned the pork really well, and stirred in the sauce. Simmered for 10 minutes. Garnish with sesame seeds and cilantro. Serve with rice.
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2 users found this review helpful

Curry Grilled Chicken

Reviewed: Jun. 24, 2010
I loved this, but have to admit that I increased the paprika, curry powder by 4-fold and ketchup and salt by 2-fold. I also took another reviewer's advice and used a large clove of fresh garlic. I actually tasted the marinade to get to these approximate increases. I was afraid that otherwise, the vinegar would have overpowered. Made a lot of marinade. UPDATE: Using basalmic vinegar adds so much without the hard acid from regular vinegar. Also,even more fresh garlic. Marinate overnight. If you want the most flavorful standard BBQ chicken ever, brush the chicken with BBQ sauce while cooking. Really some of the best chicken I've had in a long time.
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5 users found this review helpful

Jalapeno Popper Cups

Reviewed: Feb. 4, 2011
I used the crescent roll dough without the seams. I just spread the ingredients on the dough square and rolled the dough. Then sliced to make cute little pinwheels. Placed on cookie sheet face up. Baked according to crescent roll dough directions. Might try next with puff pastry.
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4 users found this review helpful

Quinoa Tabbouleh

Reviewed: Jan. 7, 2013
There are a lot of suggestions here that are great: cut back on the oil, add cilantro, add lemon zest, add chick peas, add minced red onion, add a bit of garlic. I also liked the suggestion to add cumin. In my haste, I reached for the curry powder rather than the cumin. I discovered what I was doing about 1/4 tsp into adding curry powder. This however, is what really made it. I went back and grabbed some cumin too, but altogether really spectacular. Funny what mistakes can do for you sometimes!
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1 user found this review helpful

Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

Reviewed: Jul. 10, 2009
Well, I didn't even have all of the ingredients, but I can tell that this is a 5 star. I was missing Apricot preserves so I subbed Honey and it was awesome. I amped up the lime juice a little since I figured I needed more fruit/acid flavor. The other thing I changed was using real garlic rather than powdered garlic in the glaze. That may have saved the flavor, but it was really distinctive and will probably still use real garlic in the glaze next time. Next store run will definitely include apricot preserves. Hopefully tenderloin will be on sale.
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2 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

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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Kale and Cucumber Salad with Lemon Tahini Dressing

Reviewed: Aug. 3, 2014
Read this, and then later, made it from memory -- forgot the soy sauce, water and garlic and it still came out really good. Used crasins instead of golden raisins which I never ever have laying around since I don't like them. Probably didn't miss the garlic since I put thin strips of red onion in it too (I thought I saw that...) All said, a definite keeper and like the idea of adding avocado so will try next. Update -- after making this a few times, it really is an awesome recipe and is obviously, very versatile.
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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

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