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

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Spicy Beef Curry Stew for the Slow Cooker

Reviewed: Jul. 6, 2008
I have a new love for Curry! This was awesome. I followed other suggestions and added extra Curry at the end, and I'm considering an extra Jalapeno. I used cornstarch and water to thicken at the end, and served with mashed potatoes and steamed carrots.
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Marinated Baked Pork Chops

Reviewed: Jul. 6, 2008
It's 4 stars, but I give it 5 stars with following changes: substitute chili garlic sauce for ketchup, decrease oil to 1 tbl. (as others suggested) Marinate chops for several hours. I then made another batch of marinade w/no oil. Placed chops on the grill, indirect heat, and brushed with marinade w/no oil while grilling. I've used this for chicken on the grill (fabulous!) and am trying it with pork ribs on the grill tonight.
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Barbeque Beef Casserole

Reviewed: Jul. 7, 2008
This recipe is good for a midweek meal, when there is little time to cook. My family likes spice, so I used a can of diced tomatoes with jalapenos. I too drained the meat before adding vegetables. I used two packages(6.5 ounce)of Betty Crocker cornbread mix and it was just enough. Baked for 22 minutes at 400 - golden brown and cornbread was perfectly done. I also used a can of kidney beans, with red and green bell peppers.
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Jambalaya

Reviewed: Jul. 12, 2008
I had to search for Andouille sausage but it was worth the effort (I really believe the flavor is better for this dish than other sausages). My family really loves spicy food, and I found it could use alittle more kick,so I added another tsp of both red pepper flakes and hot pepper sauce at the end. My husband and my father went nuts over it, and my husband looked forward to the leftovers. I did find File powder in the gourmet section of the store. Will be making this many times over so it's worth having all ingredients on hand!
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Round Steak Sauerbraten

Reviewed: Jul. 12, 2008
I tried this on a whim since I had round steak to use up. I increased sugar, vinegar and Worc-sauce per suggestions, it smelled great and looked great, but it was too sweet/tangy. I ended up adding hot pepper sauce and black pepper to tone down the sweetness, so we could eat it.
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Taqueria Style Tacos - Carne Asada

Reviewed: Jul. 19, 2008
The meat marinade flavor is excellent. I was told to use skirt steak by our store butcher, which was excellent, but went in search of flap meat at Costco (per other reviews due to cost of skirt steak). I live in Arizona and Costco told me not all stores have flap meat, so what's the deal - since Mexican is big here! Anyway, bought tri trip steak (Costco) sliced thin and worked great. I find marinating at least 8 hours is best.
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Skillet Pork Chops with Potatoes and Onion

Reviewed: Jul. 24, 2008
What an excellent one skillet meal. I too sauteed the onions in butter, removed them and then followed the recipe exactly, except no salt. After 25 minutes it was done. I removed the meat, potatoes and onion from the pan and used a little cornstarch to thicken the juices in the pan to use as gravy over the meal. My husband had his doubts looking at it, but ended up having seconds.
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Slow Cooker Carnitas

Reviewed: Jul. 29, 2008
This was actually quite good. I tripled the seasonings, except the salt. 1 tsp of salt is more than enough since the chicken broth also has salt. I also broke up the pieces after 10 hours, placed in 9X13 glass dish and baked at 400 degrees until the meat was crispy enough for us(I did add alittle juice from the crockpot so it didn't dry out too much). The pork was excellent for mexican dishes or on rolls as a sandwich with BBQ sauce.
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3 users found this review helpful

Slow-Cooker Pepper Steak

Reviewed: Aug. 1, 2008
It's delicious with a few changes. I used 2 cups of low sodium beef broth since I didn't want to add a can of tomatoes (just didn't seem right in the recipe), used a large onion, red bell pepper, no sugar, added worcestershire sauce, low sodium soy sauce and black pepper - it needs pepper. Had to add a little extra cornstarch at the end to get gravy thickness to our liking, absolutely delicious on rice or a cooked potato.
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Chocolate Chip Coffee Cake

Reviewed: Aug. 1, 2008
This was really good. I used walnuts instead of pecans. Also, watch the time since ovens are different. I set my timer for 45 minutes, and it was completely done at 45 minutes, so be careful not to overcook. Will make this again.
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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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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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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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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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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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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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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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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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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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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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