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

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Kale, Apple, Avocado, and Bacon Salad

Reviewed: Jan. 20, 2014
Pretty good. Great toppings of almonds, bacon, and avo. Made exactly as written but next time I will replace the maple syrup with honey and use a balsamic vinegar. The maple was a bit overpowering for me. Also needs another softer green like spinach or baby romaine. Since I knew kale was going to be much firmer, I added the dressing early -- about 20 minutes before serving to make sure it added a lot of flavor. Definite potential here
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Baked Salmon Fillets Dijon

Reviewed: Apr. 5, 2013
Love it. added capers and caper brine to the mustard. Great. Panko flakes...
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1 user 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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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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Slow-Cooker Chicken Tortilla Soup

Reviewed: Dec. 21, 2012
More enchilada sauce (more than 10 oz.) More cilantro Don't add water, use broth only (chicken or beef) Chop in some celery take the top off of a jalapeno and add it to the simmer Black beans makes a nice additon.
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Simon and Garfunkel Pot Roast

Reviewed: Nov. 7, 2012
For those who thought there was too much herb, try using fresh herbs, chopped finely, in the same amounts. Dried herbs are pretty intense, especially a tablespoon of each. Needs onion, celery, and garlic, and of course, fresh parsley to finish the song.
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Fabulous Roasted Cauliflower Soup

Reviewed: Sep. 26, 2012
My kids love this soup. I've only had one head of Califlower like most people, so I've added parsnips and potatoes in the roast. (carrots are good too). Never have tried cream but sounds delish. Unfortunately, we can't afford the extra calories (or I can't). Lowfat and non-fat milk are fine though!
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Jamie's Cranberry Spinach Salad

Reviewed: Sep. 25, 2012
Just ok. I think this was published at the beginning of all of the crazes with fruit and Spinach in salads. I've definitely had better, especially when it comes to the dressing.
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1 user found this review helpful
Photo by Nette

Barbeque Chicken Pasta Salad

Reviewed: Apr. 8, 2012
This was very good and receives lots of compliments, but gets 4 stars as written. It's a 4.5 star with the following: The chicken step is a lot of work. If your local market sells fresh, cooked chicken, mix it with the cup of BBQ sauce and it saves a lot of time. Unless you really LOVE bell peppers, 4 bell peppers is a lot. So if you just LIKE bell peppers, reduce to 2 or 3 peppers and you'll have PLENTY. I substituted celery for the remaining amount of peppers and it adds a lot. I jullienned my jicama and it wilted by serving time. If serving cold, there are a few things that don't hold that well: Jicama and the cilantro. I'd suggest saving out at least some of the cilantro (since it does add a lot of flavor during the chill) and all of the jicama until closer to serving time.If you add a bit of green onion, it also helps to freshen the look of the salad. Finally, my impression was that it was a little too sweet (might depend on your BBQ sauce), so I added some lime mixed with a bit of water, olive oil, salt and pepper to add a slight citrus dimension -- about 1/3 of a cup of this lime vinagrette. Next time, I'll probably just whisk some lime just into the mayo before adding it into the salad. Makes a ton of food.
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Cheesy Ranch Potato Bake

Reviewed: Aug. 27, 2011
as written, this is a 3.5. I've since worked on this and now think I have it. Add about a quarter cup of finely minced onion, 1/4 finely minced celery, and 2 cloves of minced garlic to the initial potatoes. Salt, pepper, and maybe garlic salt & paprika. Cover the potatoes in olive oil to lightly coat and "season" with a bit of melted butter. The butter shouldn't add anything more than a bit of flavor, not grease. Store the cooked potatoes overnight in light ranch dressing (about 7 oz. or less) and some of the cheddar cheese. Finish the following day with lots of cheese and bacon bits.
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Cheesy Ranch Potato Bake

Reviewed: Aug. 27, 2011
as written, this is a 3.5. I've since worked on this and now think I have it. Add about a quarter cup of finely minced onion, 1/4 finely minced celery, and 2 cloves of minced garlic to the initial potatoes. Salt, pepper, and maybe garlic salt & paprika. Cover the potatoes in olive oil to lightly coat and "season" with a bit of melted butter. The butter shouldn't add anything more than a bit of flavor, not grease. Store the cooked potatoes overnight in light ranch dressing (about 7 oz. or less) and some of the cheddar cheese. Finish the following day with lots of cheese and bacon bits.
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Barbequed Ribs

Reviewed: Aug. 2, 2011
Ok... definitely not in love. Texture -- needs a bit more moisture and time... flavor --- a bit too sweet. Overall...can't think I'd make them again... Again... not bad, but somewhat under the radar.
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4 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

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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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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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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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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Apple Brine for Turkey the Night Before Cooking

Reviewed: Nov. 28, 2009
While this made the turkey very nice and moist (plus I used an oven bag), I wasn't crazy about the subtle apple flavor. Since other reviewers said that they couldn't taste the apple, I went ahead and tried it. Actually, the flavor almost felt like apples that had been sitting too long. I was hoping the apple juice would add tenderization and moistness, and no flavor, but I was wrong.
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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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Chicken Curry III

Reviewed: Apr. 25, 2009
I omit the potatoes. Best one on Allrecipes site.
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Displaying results 1-20 (of 44) reviews
 
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