JeanNeeNer Recipe Reviews (Pg. 1) - Allrecipes.com (13781672)

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JeanNeeNer

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Chicken Diablo

Reviewed: Oct. 17, 2010
Read the reviews and decided to use Cholula mexican hot sauce, instead of a hot pepper sauce so it would have more spanish/mexican flavors. Added some diced jalapenos to sauce. I too chose to strip chicken, seasoned strips with cumin, coriander, and crushed red pepper flakes, cooked in skillet with oil and garlic per recipe until nicely brown then added sauce. It seemed a little too sweet/tangy when I first mixed up the sauce, so I adjusted for more heat /spice. Served it with spanish rice and beans.
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21 users found this review helpful

Andouille and Chicken Creole Pasta

Reviewed: Dec. 29, 2009
FANTASTIC!! After reading the reviews, I started with 1 tblspn cajun seasoning, and then tasted and added from there, while it cooked. I didn't add lemon pepper, just some coarse ground pepper. I even sprinkled some cayenne pepper on it at the end. We love spicy food. Anyone who enjoys lots of flavor, it really delivers. It's been awhile since a dish has excited me, I had to write this review right after eating it. Delicious.
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4 users found this review helpful

Soft Chocolate Cookies

Reviewed: Dec. 6, 2009
I'm very happy with these cookies. I decided to make these when reviews stated "brownie like". I upped the cocoa to 3/4 cup (very chocolatey) and included a cup or so of chopped walnuts. Husband loved them, said they tasted like brownies. Will definitely make again.
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3 users found this review helpful

Carne Adovada

Reviewed: Sep. 26, 2009
I took other suggestions and used "hot" New Mexico red chili and I added two diced, seeded habanero peppers. After marinating it overnight, I put it in my slow cooker with one large diced onion and 1/4 cup water. 8 hours later, it had great flavor and it wasn't too spicy. I took it to work, and had several adamant requests for the recipe. The real compliments came from my hispanic co-workers who thought it was excellent. This is a real keeper!!! Thanks.
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3 users found this review helpful

Cochinita Pibil

Reviewed: Sep. 13, 2009
Do not be intimidated by the Habaneros, it is actually not that spicy at the end and it needs the kick. I used a 5 pound pork butt roast w/bone. I used 2/3 cup orange juice and 2/3 cup lemon juice, used heaping teaspoons of the spices, added minced garlic. Marinated it overnight and cooked it in crockpot. I used the meat in tacos, thickened the juices with cornstarch to spoon over the meat, topped it with chopped red onion, guacamole and cheese. It was heavenly!!! The flavors were fantastic. A new delicious addition to my regular mexican recipes.
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5 users found this review helpful

Scrumptious Frosted Fudgy Brownies

Reviewed: Aug. 30, 2009
Bravo, Celeste! These are fabulous. Watch the baking time. I used a metal non-stick pan, set oven at 350 degrees (375 seemed too high for my oven) and took brownies out at 32 minutes. Outer edges were a little dry. Ovens vary so much, 350 degrees is a safe bet, next time I'll take it out at 30 minutes. Followed recipe on frosting, for those who thought it was runny, refrigerate per instructions, stirring it occasionally, it will thicken nicely. The nuts are essential. It is fantastic served with a scoup of vanilla ice cream, it will impress your guests.
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3 users found this review helpful

Fajita Marinade I

Reviewed: Jul. 5, 2009
I've been using this recipe for over a year, it's THE BEST. I increase the cayenne to 1 tsp and add 1/2 tsp cumin & coriander, and some jalapeno juice. I marinate the meat 8-10 hours. I cook it in a hot skillet, the juice that comes out of the meat will cook down and I add sliced onions just when the juice is almost cooked out, it coats the onions and makes them so yummy!!!! I sprinkle black pepper on it while it's cooking, it will not disappoint. I always do a pan of sliced top sirloin steak and a pan of chicken, we love both.
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4 users found this review helpful

Dee's Roast Pork for Tacos

Reviewed: May 25, 2009
This is a delicious recipe. I used a pork loin. I used 1/2 tsp cumin and 1/2 tsp coriander instead of taco seasoning, and "hot" diced green chiles since we like spicy food, and only 1 tsp salt. I rubbed it all over the loin, placed it in a crock pot on low for about 7 hrs, shredded it and put it back in the juice for a few minutes. Excellent for tacos or in buns. Great flavor.
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2 users found this review helpful

Pleasant Pork Chops

Reviewed: Mar. 7, 2009
The sauce really rocks! I took the suggestion of others using white wine and chicken broth (a cup total), simmered chops @45 min., and used cajun seasoning instead of paprika. The flavor was outstanding. Husband thought it would go well with chicken also.
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0 users found this review helpful

Banana Sour Cream Bread

Reviewed: Jan. 25, 2009
FABULOUS! I made it as written, but added brown sugar crumb topping suggested by SaraLady19, which covered 4 8" loaf pans perfectly. I cooked them at 325 for one hour. My husband absolutely loved it. I took slices over to my parents, and my dad said "next time bring over a loaf on Sunday morning with coffee!" This recipe tops all other banana bread recipes I've tried on this site, some were good, some better than good, but this one is perfection! I hope all enjoy it as much as we do.
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4 users found this review helpful

Maple-Garlic Marinated Pork Tenderloin

Reviewed: Dec. 6, 2008
I made the marinade exactly as written, no additions/deletions. I put the tenderloin and marinade in ziplock overnight. I also made an extra marinade and refrigerated it overnight. I tried it the next morning to see if sesame, etc., was too much (per reviews), and it was PERFECT. Not too sweet or too much sesame. I could taste all flavors, it had blended nicely. I cooked the marinade from the ziplock (for dipping sauce), and glazed the tenderloin on the grill with the extra marinade. 45 minutes later--Absolutely delish!!!! So try it as written. We really loved it.
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1 user found this review helpful

Cooky Cookies

Reviewed: Dec. 4, 2008
This was most interesting. I used Bran flakes (that's all I had for cereal), and added 1 cup semi sweet choc. chips. Other than that, followed recipe as written. I baked first cookie sheet at 10 minutes. We tried them, and they were too dry and crumbly. I just did average rounded teaspoons, so the remainder I cooked for @8-8 1/2 minutes. They were great, not dry, not crumbly. Mine were best taken out before they browned. So it's worth it to cook the first cookie sheet, wait and try it, adjust time accordingly.
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6 users found this review helpful

Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Nov. 30, 2008
One word - FABULOUS! Reading the reviews on saltiness, I used low sodium soy sauce. Other than that, followed the recipe as written. It is "Amazing" and it should be cooked as written. I used cabernet, and kept the minced garlic (mostly) on top of the tenderloin per recipe instructions. The flavors in the cooking liquid are perfect to serve as au jus. I usually like to thicken the cooking juices to use as a gravy, but not with this dish. It's worth it to experience this dish as submitted.
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7 users found this review helpful

Herb Roasted Pork

Reviewed: Nov. 9, 2008
I doubled the herbs, included suggestion of adding thyme, rosemary and red pepper flakes. I did baste it with sauce over the last half hour or so. It is truly AWESOME. My husband said he will definitely eat it again. A different pork roast recipe with outstanding flavor.
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0 users found this review helpful

Chocolate Chip Shortbread Cookie Logs

Reviewed: Nov. 8, 2008
I was concerned reading reviews on breaking, texture, etc. I made them per recipe (included 2 tbls brown sugar) and they were FABULOUS! 10 minutes was perfect, I was able to use a spatula to move them immediately off the cookie sheet with no problems. These are my new favorite cookie!!
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Three Cheese Garlic Scalloped Potatoes

Reviewed: Nov. 8, 2008
The first time I made these the potatoes didn't cook enough, it was greasy, it was not creamy, and the cheese was overcooked(after 1 1/2hrs). UPDATE: I boiled potatoes (skin on) for 15 minutes. Sliced them with skin on (keep some vitamins), omitted butter, mixed one can low sodium cream of mushroom soup with skim milk until smooth (w/some thickness), then followed the recipe layering potatoes, garlic, soup/milk, cheese and so on. I baked it 30 minutes covered, then 30 minutes uncovered - My husband went from not liking it, to saying it was the BEST SCALLOPED POTATOES. It was creamy, not greasy, potatoes were done perfect. Try it this way if you were not pleased the first time.
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11 users found this review helpful

Chocolate Chocolate Chip Cookies I

Reviewed: Nov. 5, 2008
I took the suggestions to use half butter/half margarine and half white sugar/half brown sugar. I also used half semi sweet/half white chocolate chips and one cup of walnuts. THESE ARE FABULOUS WITH MILK!!!! I actually cooked them for 9-10 minutes, and they were perfect, not hard and have stayed perfect for several days (in container).
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Lasagna Roll-Ups

Reviewed: Nov. 2, 2008
This is absolutely delish, and so much easier than traditional lasagna. I cooked up ground hot italian sausage with green onions, mixed it with pint of ricotta cheese, one egg, parmesan cheese, salt/pepper and spread that on the noodles, rolled them up and topped it with meat/marinara sauce and mozarella cheese. Fabulous!
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2 users found this review helpful

Pumpkin Coconut Bread

Reviewed: Oct. 26, 2008
I'm surprised the "review numbers" on this one are not a lot higher. I had to use up some pumpkin puree, and since I had coconut too, I decided to try it. This is FANTASTIC!! I just used 4 teaspoons of pumpkin pie spice (since I didn't have cloves or allspice) and I used 1 cup of walnuts. It does take the entire hour to cook, and I had to do an extra 5-10 minutes to make sure the middle of the loaves were done. This will become a regular for us.
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11 users found this review helpful

Central American Tacos

Reviewed: Oct. 23, 2008
Watch the tomatillos, it can be overwhelming. I'm used to Avocado salsas, on the spicy side, but the tangy flavor using 4 good size tomatillos was overpowering. So, I added chopped onion, another jalapeno and jalapeno juice (from a jar), more cilantro, and blended it again. I cross my fingers on this one, and my husband liked it! The onion is good in the sauce. I cooked 2 lbs hamburger, 1 whole onion, 4 small potatoes, and seasoned well with cumin, garlic, black pepper and some chile powder. My men liked the meat for something different. Just know that you have to season up the meat and adjust the sauce to your palate. I'll use less tomatillos next time.
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1 user found this review helpful

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