JePeuxCuisiner Recipe Reviews (Pg. 1) - (11184679)

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Broccoli, Rice, Cheese, and Chicken Casserole

Reviewed: Jan. 24, 2012
Good basic recipe, but I made quite a few changes. I stewed three large, fresh chicken breasts and shredded those, and used long-cooking Jasmine rice (made according to package directions) which I cooked in chicken broth. I steamed the broccoli to the point it was crisp-tender before adding it to the mixture. I added a cup of sour cream and omitted the butter. I added onion powder (instead of onion), celery seeds, garlic powder, poultry seasoning and Morton's Nature Seasoning. I used 8 oz. finely shredded Mexican Blend cheeses, not processed cheese food. I adjusted my seasonings by adding sea salt and fresh coarse-ground black pepper to taste. Finally, I covered the top with a sleeve of crushed Ritz cracker crumbs mixed with 3/4 stick melted butter, then baked. It was delicious using the "tweaks" of my own.
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No Fail Pound Cake

Reviewed: Nov. 1, 2011
I am usually very skeptical of using cake mixes (okay, I'm a bit of a cake snob) but this worked very well. I notice that another reviewer kept saying she would omit the oil...what oil? I made it exactly as written, NOT making the cake according to the box, but dumping the mix in dry. I added two tsp. good vanilla, a tsp. almond extract and a tsp. of rum extract. After I turned the warm cake out on a rack to cool, I drizzled a light glaze made of confectioners' sugar, a little water and a tsp. each of vanilla, rum and almond extracts. My husband and father loved it, as did I. If I have to use cake mix I buy Duncan Hines other brand...ever. I used the Golden Butter Duncan Hines cake mix and this made up very well with my few tweaks. You don't need to cook it 60 minutes. I think 50- 55 tops would do it, although ovens do vary. This is a very good cake, especially with coffee.
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3 users found this review helpful

Pistachio Salad

Reviewed: Oct. 31, 2011
I'm having a hard time wrapping my brain around WHY people made the pudding according to the package directions when the recipe never said that! I have been making this recipe for most of my adult life and it's always a hit. I will say that I've never seen a version with bananas in it and I omitted them. Also, do NOT add the juice! The pinapple contains just enough juice to make the salad creamy and allows it to hold it's shape and not become soupy. I not only drain the pineapple, I press out any remaining juice and discard it. The recipe is great with those changes. I would have given it five stars if it were not for the addition the bananas and the juice. Bananas just don't work well in this recipe. Also, the addition of the juice will ruin it. Make it with those changes, use about a 1/2 package of mini marshmallows and use finely chopped walnuts or pecans and it's great.
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8 users found this review helpful

Chicken Jalfarezi

Reviewed: Feb. 27, 2011
I read over the reviews and took everyone's adjustments into consideration. I did, however, make some additional adjustments, so I am rating the basic recipe as best I can since I "tweaked" it so much. I think it's a good basic recipe to start with, but it would not have been as pleasing left as is. I doubled the spices and the vinegar. I also used canned tomatoes mainly to get more juice. I have added chicken broth or vegetable broth, depending on what I had on hand, and both work well since this dish needs more moisture (especially if you are putting it over rice). I used green, red and yellow (or, sometimes, orange) peppers to the recipe because the red peppers are very sweet and the other colors are not just pretty, each adds a slightly different flavor. I added chickpeas to mine because if you look at the photo attached to this recipe, it clearly shows chickpeas in the picture and the recipe did not call for chickpeas. I was very confused about the photo containing chickpeas and it did make me wonder if this photo was the author's finished dish? Or, perhaps, she forgot to add the chickpeas to the recipe? Anyway, I added them and we enjoyed the dish once I had made considerable adjustments.
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4 users found this review helpful

Bread Pudding

Reviewed: Jan. 6, 2010
This is a good bread pudding, but I chose to add/change some ingredients and "tweaked" it until I liked the end result. I used 4 cups of cubed Jamaican Hard Dough Bread, a bread that is very dense and doesn't become soggy easily. I only used 3 eggs, instead of 4, and I added 1/2 cup raisins, 1/2 tsp. ginger, 1/2 tsp. nutmeg and 1 tsp. cinnamon, as well as 1 tsp. rum extract (in addition to the 1 tsp. vanilla.) I baked it in the water bath exactly as instructed, but the pudding was still very mushy at 60 minutes. I took it out of the water bath and baked it in a dry oven for 15 more minutes. The next time I use this recipe, I am going to bake it in a dry oven with no water bath. As for the sauce, I used 3/4 cup half and half and reduced the sugar to 3/4 cup. I added 1/2 tsp. nutmeg and 1 tsp. rum extract (in addition to the vanilla.) I also added 1 tsp. flour to the sugar before blending it in the hot milk and melted butter. The flour gave the sauce more "body" and it wasn't so runny. I will definitely make this recipe again, but will bake it in a dry oven and will use my variations. Thanks, MIEN, for a good basic recipe.
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