JeanNeeNer Recipe Reviews (Pg. 1) - 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

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

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

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

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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13 users found this review helpful

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

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

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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8 users 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

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

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

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

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

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

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

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

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

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

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

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