jeannie Recipe Reviews (Pg. 1) - Allrecipes.com (10160233)

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Sweet and Sour Drumettes

Reviewed: Aug. 2, 2011
These wings are addicting. And now this family's favorite chicken wing. After frying the wings, I transfered them to a 350 oven to really crisp up, added cornstarch to the sauce to make a thick glaze, basted the wings, turned them and turned the oven down to 250; basted the other side and let them finish for about 10 mins. You can baste them repeatedly depending on how much glaze you have left. The taste of the glaze is awesome (I added crushed garlic) and the crisp coating of the wings under it makes them even better. Great recipe.
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60 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Feb. 3, 2008
I made this for my husband's birthday dinner a few weeks ago and WOW! Now, this is a guy who would drink gravy from a glass. He couldn't stop talking about how fabulous this meal was. He absolutely despises canned cream of mushroom soup, so I used golden mushroom soup instead of the white stuff and took the evidence (soup cans) immediately out to the reclycing bin. I followed the recipe with only this substitution and the gravy was really more than delicious. The roast itself turned out beautifully. I used an enameled cast iron dutch oven, roasted the covered meat in the oven for two hours at 350 then another 1 1/2 hours at 270. No need to thicken this "hunter" style gravy. Let the roast rest 10-15 minutes before serving and dinners on. A great recipe! I'll probably never make pot roast any other way.
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12 users found this review helpful

Kettle Corn

Reviewed: Mar. 18, 2010
My kid needed a quick contribution for a St. Patty's day party at school tomorrow. To make colored kettle corn, add about 6 drops of food color to the oil before you begin to heat it. The food dye will pop and sputter a little but don't let that worry you. Add the corn and sugar and you'll have fun colored popcorn. (Ours was green)
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9 users found this review helpful

Grocery Store Frosting

Reviewed: Mar. 29, 2010
Well, I can't imagine coming any closer to grocery store bakery frosting than this. It's my guilty pleasure -- store-bought "birthday" cake. Has anyone here done a chocolate version with any luck?
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8 users found this review helpful

Quick and Easy Black Bean Soup

Reviewed: Oct. 28, 2013
Really good! I have a always relied on a wonderful recipe from a Seattle restaurant (Cafe Sport -- now gone), but it took a better part of a day to make. This is just as flavorful and easy to make for a weeknight dinner. I made the recipe as written and added a large diced carrot for color. I used an emersion blender and cooked it down to a thicker consistency, so it made about 2 large bowls worth. Thanks for the recipe.
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7 users found this review helpful

Chicken Breast Stuffed with Spinach Blue Cheese and Bacon

Reviewed: Mar. 12, 2010
Great basic recipe for just about any kind of stuffing. I used what was on hand: fresh spinach wilted in sauteed garlic/evoo, mixed with crumbled bacon and equal amount cheddar and pepper jack cheese. Stuffed, rolled in panko, browned on the stove and roasted for about 20 more minutes. Thanks!
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5 users found this review helpful

Amish Breakfast Casserole

Reviewed: Jan. 1, 2012
Very nice. I cut the recipe in about half. Plenty for 4 people with second helpings--single, good-sized servings for 6. I didn't have cottage cheese so added an extra egg and about 1/2 cup half-and-half (milk would work fine). Took the advice of another reviewer and added diced sweet red pepper, sauteed with the onion, for extra flavor and color. I also substituted link sausage, cooked and chopped. Thank you for the new breakfast casserole idea.
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4 users found this review helpful

Waffles I

Reviewed: Aug. 2, 2011
Very good waffles. I made them in a regular (not Belgian) waffle maker and they turned out light, fluffy and great tasting.
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4 users found this review helpful

Pineapple Upside-Down Cake VII

Reviewed: Aug. 2, 2011
Good...mmmph...cake. I've made this cake 4-5 times with various cake mixes-- white, yellow, butter -- otherwise, as directed. Always turns out great. So simple yet so satisfying; especially with fresh whipped cream.
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4 users found this review helpful

Banana Sour Cream Bread

Reviewed: Feb. 7, 2012
This is super moist and very good. Freezes well, so make extra.
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3 users found this review helpful

Quick and Easy Alfredo Sauce

Reviewed: Feb. 7, 2012
If you're looking for a foolproof Fredo look no further. This is easy, quick (the best part) and tastes good. Couldn't ask for anything more!
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3 users found this review helpful

Honey Walnut Shrimp

Reviewed: Feb. 7, 2012
Don't over beat the egg whites or your batter will be too dry. If that happens add a little water to thin. I added about twice as much mayo, but I think that's because I wanted the sauce to taste more like our local Chinese take outs. Otherwise, extremely pleased! Walnut shrimp is one of the most expensive dishes on the menu.
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3 users found this review helpful

Too Much Chocolate Cake

Reviewed: Mar. 12, 2010
Really excellent cake for chocolate lovers. I used the German chocolate frosting found here.
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3 users found this review helpful

Holiday Chicken Salad

Reviewed: Aug. 3, 2009
A little bland as written, but an excellent basic chicken salad. I subbed rough dice pineapple for the craisins, added about a cup of lightly toasted macadamia nuts and minced red onion instead of green onion and made chicken salad-stuffed papayas. A nice warm-weather dinner. Served up with Kings Hawaiian sweet bread. Thanks for the recipe and the helpful reviews!
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3 users found this review helpful

Sarge's EZ Pulled Pork BBQ

Reviewed: Feb. 3, 2008
My family loved this meal! I'm only giving it 4 stars because it's the first time I've made pulled pork of any kind. I left out everything but the BBQ sauce and seared the (salt, pepper and a little garlic salt) meat in an enameled cast iron dutch oven before putting it in the oven to cook. I used a shoulder blade cut (2 4+ pound roasts) and it turned out beautifully. Like my potroasts, I started the pork in a moderate oven (350) for a couple hours, then backed it down to 275 for the remaining time (about another 3.5 hours). As easy as it is to make, it was very impressive to friends that I "went to all that trouble!" This is a really good way to take advantage of those sales on pork roasts. Dee-lish!
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3 users found this review helpful

Garlic Chicken

Reviewed: Feb. 23, 2014
In this ongoing financial depression we eat A LOT of chicken at our house. Thanks, Carol, for a really flavorful, easy recipe for the ubiquitous chicken breast! We are thankful, indeed! Made the recipe as written and added a little dried basil to the bread crumbs/cheese. I sliced two plump breasts into four pieces about 3/8ths thick and gave them a light pounding (so they would cook faster). Doing this also creates more chicken surface for the yummy crumb coating. At 425 it takes 20 mins for done yet moist chicken and a nicely-browned, just crisp enough coating. I also made a quick white sauce, adding 1/2 chicken bullion cube and shredded parma. Could easily dress this up with fancy sides for guests.
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2 users found this review helpful

Sturdy Whipped Cream Frosting

Reviewed: Jan. 19, 2014
I've used this recipe for the flag cake (also on this site) a couple times and it's the bomb! Exactly what I was looking for and I thought it piped out beautifully. I love the ease of the recipe and it's never been temperamental or fussy. The cream goes in, the mixer whips it and, voila!, beautiful. Make chocolate by adding in about 1/3 cup cocoa powder. This would be good filling for cream puffs or cream horns, too. It's a versatile filling. Thanks, Jo-Lynn!
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2 users found this review helpful

Rich and Creamy Potatoes Au Gratin

Reviewed: Apr. 28, 2012
Thank you for this recipe! We've made au gratin potatoes a number of ways, but this is by far (and away) the best effort to-date. Paired this with a juicy ham for Easter guests and it was the biggest hit on the table. Elegant, easy. the Gruyere cheese is what makes these memorable. I made a mistake and added about a 1/2 cup too much cream (used 1/2 and 1/2), but the ham took longer than expected, so by the time dinner was on, the spuds were perfect.
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2 users found this review helpful

After-Thanksgiving Turkey Soup

Reviewed: Feb. 7, 2012
This is really good, easy soup.
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2 users found this review helpful

Glazed Dijon Carrots

Reviewed: Feb. 7, 2012
I use this side dish to add extra flavor and color to pot roast dinners. Have got compliments from everyone who eats them.
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2 users found this review helpful

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