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

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JeanNeeNer

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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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