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

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Tasty Sesame Tilapia

Reviewed: Mar. 9, 2015
Pretty good. Reduced the amount of sesame oil by quite a bit and made up for the reduction with vegetable oil and tahini. Added about a tsp of Sriracha and about a TBSP of sesame seeds. Also split the marinade and did half fish and half chicken (since some around here don't like fish that well). The chicken needed a bit longer to marinate but still was pretty good.
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Soulful Rice Pilaf

Reviewed: Feb. 27, 2015
I forgot to say to drain the edamame after warming
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Marsala Marinated Skirt Steak

Reviewed: Feb. 26, 2015
Loved it. Only marinated for 4 hours and added a splash of olive oil to the marinade. I only had fresh Rosemary and used about a tablespoon ( fresh is less intense so use more.) Also added a splash of Tabasco. I love a good rare steak but skirt steak, in my opinion, needs to just be pink inside. Went just over 6 minutes on each side.
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Saltine Toffee Cookies

Reviewed: Feb. 25, 2015
Excellent. Smaller batch with 9x13 and 3/4 cup of brown sugar and butter is great advice. Toasted then chopped raw almonds. Pretty darn tasty.
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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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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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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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Photo by Nette

Pork Carnitas

Reviewed: Sep. 12, 2012
Hi all, I just figured out today that this had been published. A few things: Keep in mind, the objective of the final step is to get slightly crispy outside with a moist, tender inside. Convection oven is great for this. The recipe says a "clove" of garlic ... I meant a bulb, but of course, garlic to taste, and for that matter, salt. Also remember to adjust your salt and spices to the size of the roast, but broth doesn't need the same levels of increases. I wrote this such a long time ago -- I don't use cans of broth anymore, just the sealed boxes -- about 1 will do for most roasts. Also, this is the Winter version with a dutch oven. I have a summer version where I marinate the pork pieces in lime, garlic, olive oil, adobo chili sauce, cilantro, and onion. I then grill outdoors to get the browned edges, and then set up a disposable aluminum pan covered with foil to do the braising in broth. I keep it on the grill on very low heat until tender. Then move the pieces indoors to finish with the same steps as the winter version. This way, it keeps the house a bit cooler. Some great ideas in your comments including crock pot use, and cola or beer for braising liquid. You know, you can also use this method for pulled pork... just decrease the cumin and chili, and add BBQ sauce to your braising liquid. Either way, for the carnitas, I've since started adding mild green chili to the braising broth. It's ok to be creative with this -- modify to your liking. Cheers!
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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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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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