Jeannine Gibson Recipe Reviews (Pg. 1) - Allrecipes.com (10056776)

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Jeannine Gibson

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Sesame Shrimp

Reviewed: May 4, 2008
Not bad.... not FABULOUS, but not bad! I threw in some broccolli and served with baked spring rolls. Family was happy!
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11 users found this review helpful

Asparagus Guacamole

Reviewed: May 6, 2009
Very good - -I used one avacado and one bunch of the asparagus! Husband had NO idea! Thank you
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9 users found this review helpful

Oatmeal Raisin Cookies VI

Reviewed: Mar. 25, 2012
This is the 4th time I've made this recipe and when I make cookies, it is usually just chocolate chip cookies! But a good friend requested oatmeal raisin cookies and thankfully I decided on THIS recipe. The ONLY thing I do differently is add walnuts. These stay moist and chewy even in high altitude
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6 users found this review helpful

Pearl Baked Cream Onions

Reviewed: Apr. 20, 2008
Absolutely WONDERFUL!! I have never made nor had anything like this and I couldn't get enough! I brought this to a pot-luck and when I went back for 2nd's I got a little of some of the other things so I wouldn't look like a wierdo getting more of what *I* brought! Very easy and although I tend to change recipies I followed this exactly but did add the crushed garlic croutons on the top like one of the other members suggested. YUMMY!!!
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4 users found this review helpful

Coconut Carrots

Reviewed: Apr. 20, 2008
Wow! This was too sweet!!! the person that said "bland" must have used coconut MILK! I liked the idea alot, it kind of reminded us of sweet potatoes. First taste was good, but after a few bites again,just too sweet. My mom used o make me creamed carrot's when I was a kid, I'm thinking that if you made this recipie and then drained (not rinsed) all the creme of coconut and then stirred the carrots into a rue (white sauce) that might be really good!
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3 users found this review helpful

Candied Yams

Reviewed: Dec. 25, 2012
REALLY good! I'm always the one to make sweet potatoes at Thanksgiving, but I've always whipped them up with half and half and salt and pepper (which I really like) but for Christmas, I was asked to make candied yams and DANG this was good **AND** simple!! This is a keeper - MIGHT add pecans or walnuts next time! OH - and I did use fresh potatoes and just followed another suggestion of microwaving beforehand. I did this the night before and stuck them in the fridge so they weren't hot to handle when peeling.
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1 user found this review helpful

Perfect Sushi Rice

Reviewed: Dec. 29, 2009
ABSOLUTELY perfect! Made it a sea level with my daughter in California and I live above 5k usually... no problems at all! Thank you!
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1 user found this review helpful

Baked Tortilla Chips

Reviewed: May 6, 2009
Great and easy! thank you!!! I made the asparagus guacamole and the black bean dip for these chips. NICE! I'll figure the Weight Watcher points for these and make 'em a keeper!
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1 user found this review helpful

Creamy Black Bean Dip

Reviewed: May 6, 2009
Just a little too vinegar-ee for me. I'll make again for sure though and just cut back on the balsamic and increase the chili-powder. I'll update later.
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1 user found this review helpful

Best Brownies

Reviewed: Feb. 26, 2009
Easy and excellent! I followed the reviewers suggestions to NOT mix vigorously, but to lightly beat the eggs before adding and then mix until just blended. They didn't last long enough to frost... I'll TRY to get that far next time :-)*UPDATE* have made this 3 more times... never HAVE frosted them! UNDOUBTEDLY one of the recipies that I will make until the day I die! For ME, I do as I said above (I mix everything in the pan that the butter is melted in) double the recipie and cook in a 13x9 pan, at 350 for no more than 25 minutes.. they HAVE to cool or they are just WAYYYYY to mushy - but SERIOUSLY, there is not a good enough word that describes these amazing little chocolate nummies whose recipie I have now committed to memory!!!
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1 user found this review helpful

Toscana Soup

Reviewed: Jan. 25, 2009
Very good! I also did the bulk sausage, as that is what I remembered from O.G. I got the spicy italian sausauge and hubby and daughter thought it was too spicy. I think next time I'll get the sweet italian sausase FROM MY FAVORITE ITALIAN deli next time (not just the grocery store brand) and add just a bit of red pepper flakes. I read several reviews of this and used 4 small(ish) potatoes, and thickened it a bit with cornstach w/ water. I realized that (maybe I'm wrong??) that when this said 2 TBL chicken stock that it should have been two cubes or 2 Tbl granulated chicken bullion - when I made again, it was EXCELLENT!!!! Because of this addition! I changed from a 4 star to a FIVER!!
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Fettuccini with Mushroom, Ham and Rose Sauce

Reviewed: Dec. 21, 2008
Holy COW this was good!!! For absolutely SURE I will make this again! Husband and 14 year old daughter agree! I really like spicy food, BUT next time will 1/2 the crushed red pepper. I was out of fresh garlic (again) so dumped (honestly I rarely measure) some garlic powder. I used half and half instead of cream, and served it with grated romano cheese. THANK YOU SO MUCH for this recipie. OH, and I should add that my husband is Italian .... and he had seconds!
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1 user found this review helpful

Spaghetti Squash with Pine Nuts, Sage, and Romano

Reviewed: Dec. 9, 2008
ok - -spaghetti squash is just about the COOLEST vegetable ever!!!! I remember my parents making it when I was a child, but in all my 49 years, never had done so myself! This was good, but I didn't have fresh sage so used powdered, and 1/2'd the amount.... I thought it was still just a bit overpowering. There was just myself, husband and 14 year old so there are left-overs. I think I'll add some red peppers flakes as one person suggested for my lunch tomorrow. NOW I'm going to look for more spaghetti squash recipes!!!
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Chicken Breasts with Herb Basting Sauce

Reviewed: Apr. 27, 2008
Excellent!!! I used 4 boneless/skinless chicken breasts halves. Had all spices except sage, so I used Poultry Seasoning, which had everything in this original recipie and in addition Nutmeg. I substituted 2 tsps of this instead of the, thyme, rosemary sage, marjoram, salt, black pepper. I placed in medium glass cooking dish, covered with foil and cooked at 400 degrees for 35 minutes. Uncovered for the last 10 minutes and then put on broil for 3 additional minutes. Very, very good!!! Served with Sauteed Garlic Asparagus on this website (made with the balsamic vinegar and olive oil that another reader suggested). Thank you! I will for SURE make this again!!!
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Sauteed Garlic Asparagus

Reviewed: Apr. 26, 2008
I have NEVER sauteed asparagus before... so never really liked asparagus as much as my husband... BUT, I tried this like the one entry suggested with the olive oil and balsamic vinegar!!! HOLY COW! That was yummy!!! Thank you!!!
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1 user found this review helpful

Butter Pecan Cookies

Reviewed: Dec. 25, 2012
REALLY good and *I* LIKED that they weren't super sweet! They turned out beautiful and everyone enjoyed them (followed the suggestion of dipping glass in sugar instead of flour). Next time though, I'm going to make larger balls AND add chopped pecans to the dough, just a personal preference to a thicker cookie. Also, maybe I don't know what an inch is OR my oven cooks hot, but 6-7 minutes was plenty (just waited until they were BARELY brown on the edges and then let them sit for 1-2 minutes on the cookie sheet after taking them out of the oven)
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No Bake Cookies V

Reviewed: Dec. 12, 2009
I had my niece and nephew over and we used this recipe for CHRISTMAS cookies and it was perfect! They are 4 and 7 and almost made them all by themselves, then as I was spooning on to the wax paper, they were right behind me with sprinkles and red-hots... perfect and easy to decorate (who woulda thunk?) They had a ball and it was E-A-S-Y!
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Garlicky Baked Butternut Squash

Reviewed: Apr. 13, 2009
Very very very very good!!! I did as one person suggested and waited until halfway through to add the parmesan cheese. This will be something I do again and again.
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Brown Rice

Reviewed: Feb. 3, 2009
UM... YUM!!! Ok, so I didn't have worshteshire - thought I did but nope.. I "splished" in a little A-1 just because and I halved the basil after reading the reviews....and I used brown rice... I HOPE this next comment doesn't turn anyone off, but I LOVE chicken rice-a-roni and THIS was even BETTER!!!! I will make again and again and AGAIN!
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Whole Wheat Banana Nut Bread

Reviewed: Feb. 3, 2009
Don't get me wrong - this IS good, but I have made my mom's traditional recipie for YEARS, and this was definitely different. I LOVE whole wheat bread, but this was just ... different. I doubled the banana after reading reviews (and did the applesauce suggestion from the submitter) I also mixed all wet ingredients then added the flour as one reviewer suggested. I made two loves, the first just according to recipie (and double the banana's) and then after tasting, I made another recipie with just a TOUCH more honey and some cinnamon. Everyone has agreed that the latter was better. I'm in a high altitude, so not sure if that makes a difference, but I cooked for about 60 - 75 minutes and still extremely moist!
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