JeanNeeNer Recipe Reviews (Pg. 2) - Allrecipes.com (13781672)

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Chocolate Muffins

Reviewed: Oct. 19, 2008
After reading all the reviews, I decided to add 1/4 cup more cocoa (3/4 cup total), decreased flour to 2 1/4 cups, increased choc.chips to 1 cup. I mixed choc chips in the flour/cocoa mixture before mixing wet ingred. with dry ingred. The choc. chips did not sink to the bottom. The muffins were done @18-19 minutes (pull them out a minute or so early, then they don't become dry). These are additive, moist, sweet enough and chocolatey enough. Thanks Nellie!!
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143 users found this review helpful

Blonde Brownies I

Reviewed: Oct. 19, 2008
These were very easy. I used room temp butter (1/2 cup) and an 8X8X2 pan, cooked 25 minutes. They were nicely thick, and still soft and chewy after 24 hours. My husband was skeptical since he loves my regular brownies, but he's a skeptic no more!! These are a wonderful change from traditional brownies. I think a full stick of butter is a must!
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Banana Banana Bread

Reviewed: Oct. 15, 2008
I'm not usually excited over banana breads, but this is delish! I used 5 bananas, which was just at 2 cups mashed. I followed the suggestion to roughly mash (there were some banana chunks), slightly cut the flour portion (1/4 cup), left everything else the same and added cinnamon, nutmeg, walnuts. My loaf was completely done at 50 minutes. We cut it 20 minutes later (smell was too enticing), and one slice is not enough. This is my banana bread recipe from now on. THX.
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4 users found this review helpful

Cajun Cake

Reviewed: Oct. 11, 2008
This was really delicious. I used all brown sugar in the topping, which was my only deviation from the recipe. I followed the cook time on the topping (2 minutes once boiling) and the end result was perfect. My cake was completely done at about 28 minutes. I couldn't wait to try it the day after (once refrigerated), and I think it is better the 2nd day!
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1 user found this review helpful

Pumpkin Cake II

Reviewed: Oct. 5, 2008
I was impressed with this cake, but watch the baking time! I too used 15 ounce can of pumpkin and increased cinnamon, added nutmeg. It states to bake for 45 minutes, but my cake was done at @37 minutes. Since ovens are different, I would suggest checking the cake at 35 minutes, and add more time as needed. You do want the cake to be moist.
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Pizza Casserole

Reviewed: Oct. 2, 2008
The egg noddles are really good in this recipe. If you haven't tried them, please do. It makes it a little different than using penne, rotini, etc. I use my own homemade sauce, and use more than what's listed. I've made it with hamburger, but my family prefers it with hot italian sausage for more flavor. Other than that, it's great as written.
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5 users found this review helpful

Asian Pork Tenderloin

Reviewed: Sep. 26, 2008
Absolutely delicious! I cut the sesame oil to 1/8 cup and used Thai Chili Garlic Paste. I marinated it about 12 hours, then baked at 350 for @45 min. The smell as it baked was heavenly, and for once, I think I was more excited over it than my husband, who is such a carnivore! The cooked marinade makes an excellent gravy when thickened w/cornstarch. This will be a regular.
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Photo by JeanNeeNer

Allie's Delicious Baked Dumplings

Reviewed: Sep. 21, 2008
These were easy and good! I could tell immediately 3 tblspns cinnamon is way too much. I halved the sugar, using combination of white and brown sugar, added two teaspoons cinnamon and 1/2 tspn nutmeg, and less than 1/4 cup bread crumbs. I followed suggestion to chop the apples (2 was enough), and the biggest thing was working the pastry dough to make sure I sealed the edges. I'm sure I'll improve. Anyway, some liquid did run out, but they were excellent. Will make often, thanks Nyred!
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Layered Chicken and Black Bean Enchilada Casserole

Reviewed: Sep. 21, 2008
This was delicious and easier than doing individual enchiladas. I doubled the cumin/coriander w/3 cups diced chicken. Coriander is fab w/cumin. I used "hot" diced green chile peppers for extra flavor-1 1/2 cans mixed w/chicken mixture. My husband doesn't like cooked sour cream (& I think it's best on the side) so I used more like 20 ounces of ench. sauce (medium heat mixed w/can of "hot" diced green chiles) since you don't want it dry. I sprinkled chopped green onions on top, baked 30 minutes covered and @15 minutes uncovered till cheese turned slightly golden. NOTE: For those complaining of soggy tortillas, this is a casserole, corn tortillas will absorb ench.sauce, so after it sets 10 minutes, it cuts into nice squares for serving. When doing individual enchiladas, the corn tortillas are fried lightly in oil (the way I was taught), they absorb less and maintain their rolled structure. Corn flavor is a must, I know others who sub w/ flour tortillas - corn is enchiladas, flour is burritos! This was a hit w/whole family. Thanks DEBMCE4.
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5 users found this review helpful

Chile Pork

Reviewed: Sep. 7, 2008
I made a mistake and only used 2 tsp of chile powder (instead of tblsps), and my husband thought it was the best pork he had ever tasted. Next time, I realized my error and tried it with 2 tblsp of chile powder, and it overwhelmed the other spices. I have been making it with 2 tsps chile powder ever since. I bake it in 9X13 dish (with a little olive oil to prevent sticking) at 325 for about 45 minutes. NOTE: This rocks with cubed chicken breasts (**remember, just 2 tsps chile powder). I make both pork and chicken each time, since my husband doesn't like chicken and my son prefers chicken.
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25 users found this review helpful

Pork and Green Chile Casserole

Reviewed: Sep. 2, 2008
I agree with Mesadebs, puree a drained can of pinto beans and it gives the creamy texture, it's healthier and is low in sodium (much more mexican than using canned soup). I used two cans of "hot" chile peppers, and a can of diced tomatoes with jalapenos. I only had about a tablespoon of cumin, so I added some coriander with it, and the flavor was outstanding. Topped it with sharp cheddar cheese, and served it with tortillas, muy bueno!
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4 users found this review helpful

Garlic Chicken Fried Chicken

Reviewed: Sep. 2, 2008
My husband, who doesn't like chicken, likes this recipe. Instead of pounding the breast thin, I slice the breast lengthwise so there is two thinner pieces (same width) It cooks fast, maintains it's texture (you don't end up with a pressed/pounded chicken patty) and it cuts easily. I also add a little extra garlic powder, and I discovered that a teaspoon of onion powder really adds extra flavor (I accidentially added it thinking it was garlic powder), and I used an even amount of seasoned bread crumbs and flour. I have even halved my thin sliced breasts, and it makes the best fried chicken strips (just like at restaurants) which my son loves to put in dinner/french rolls and eat like little sandwiches. You can't go wrong with this recipe, men and kids love it!
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Smokin' Scovilles Turkey Chili

Reviewed: Aug. 22, 2008
I've made this twice. My husband prefers beef so I used extra lean. It is awesome. I left the seeds in the habanero to get the extra kick, followed the recipe exactly, just omitted corn since we're not used to it in chili. The flavor is excellent after an hour of cooking, it's nice not having to wait until the next day to really enjoy it. Absolutely the best chili recipe I've made so far.
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Sandy's Chocolate Cake

Reviewed: Aug. 22, 2008
I've made this twice, once exactly as written and once using "Rich chocolate Frosting". Both times it was fabulous. My husband and I prefer the Rich chocolate Frosting with this cake. The cake, hands down, is the best chocolate cake I have ever tasted. The complaints about the "middle sinking/falling" I don't understand, since both times it came out completely perfect when baked for 35 minutes. It is a lot of work, but it is worth the effort, no store bought mix (even doctored up) compares. Thanks Sandy!
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Boudreaux's Zydeco Stomp Gumbo

Reviewed: Aug. 15, 2008
I reviewed several of the gumbo receipes on this site, and I followed this one more than the others. However, I chose to do the roux with 1/2 cup butter and 1/2 cup flour. It cooked beautifully, darkened nicely and wasn't oily. I also used Andouille sausage (it's a must). 6 cups of chicken broth(low sodium) was plenty. You don't need to cook the chicken separately, I simply added it with vegetables and it cooked fine. I used 4 cloves of garlic, added a red bell pepper and one chopped jalapeno pepper, along with the other vegetables. I used 1/4 cup of Cajun seasoning, 2 tsps of red pepper sauce, and a tablespoon of file powder at the end (a must). My husband went nuts over it (we like spice), served it over white rice.
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12 users found this review helpful

Flank Steak Pinwheels

Reviewed: Aug. 12, 2008
This was alright. I didn't have garlic cloves, so I sprinkled garlic powder on the steak before putting on onions, bread crumbs etc. It was just too strong on the flavors (too much garlic), and my husband took two bites and that was it for him.
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2 users found this review helpful

Hamburger Steak with Onions and Gravy

Reviewed: Aug. 11, 2008
My husband thought this was fantastic. I followed the recipe, however, I used olive oil since we prefer it. I did use two cups of beef broth for the gravy, and two tablespoons of flour gave it perfect consistency. I added garlic powder to the gravy, salt and pepper to taste. Mashed potatoes is a must for this dish.
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Pork Chops with Raspberry Sauce

Reviewed: Aug. 10, 2008
This was amazing! I cut thin chops from a pork loin, seasoned well with thyme/sage. followed advice to use tblspn more preserves, then I used 2 tblspn oj and 1 tblspn balsamic vinegar (husband doesn't care for vinegar taste) and it was perfect. sauce cooked down nice.
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Barbecued Beef Brisket

Reviewed: Aug. 9, 2008
This recipe was my first attempt at brisket-it's wonderful!! My husband went crazy over the sauce, we like spice so I used a "hot" chili sauce. Next time I will try the "busy day barbeque brisket" rub, which has more spice in it, along with the sauce from this recipe. I just don't like the idea of dumping in store bought barbeque sauce, part of the fun is experimenting with the sauce. 8/20/09 update: used busy day barbeque brisket rub, with sauce from this receipt, and it was spicy excellent.
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20 users found this review helpful

Garlic Cheddar Chicken

Reviewed: Aug. 2, 2008
This recipe is the one I started with, and have been hooked to this site since then. I sometimes pound the chicken thin, but slicing the breasts into thinner pieces (along the entire length) is just as good. The grocery store actually charges extra for thin cut breasts. Without slicing or pounding the breast, it can be so thick you have to overcook it (as to the breadcrumb coating) and you just lose some of this great flavor. I also don't use a 9X13 dish, I use a cookie sheet. It seems to crisp up better and the breast pieces are not touching. I've passed this on to coworkers who all love this recipe.
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2 users found this review helpful

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