Janet Dufour Recipe Reviews (Pg. 1) - Allrecipes.com (1399919)

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Janet Dufour

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Grilled-Salmon Lemon Basil Cream

Reviewed: Aug. 16, 2012
Love this....made extra sauce and poured over rice and even some over the green beans I made. Very tasty.
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0 users found this review helpful

Almond-Crusted Halibut Crystal Symphony

Reviewed: Mar. 31, 2010
This was amazing...can tell how fattening it is but it's worth making once in a while!
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2 users found this review helpful

PHILLY Baked Crab Rangoon

Reviewed: Dec. 10, 2008
While the flavor of this was great, the texture wasn't. Maybe since I made these ahead of time so I wouldn't be preparing while my guests where there is why. The wontons got soggy, not crispy. Probably won't make this again.
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7 users found this review helpful

Creamy Pesto Shrimp

Reviewed: Feb. 2, 2006
This was delicious. Tasted like shrimp fettucine alfredo with a bit of "zing". Will definitely make this again.
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1 user found this review helpful

Filet Mignon with Rich Balsamic Glaze

Reviewed: Feb. 2, 2006
This was pretty good and SO easy to make. The sauce did thicken a little but not as much as I hoped. The only alteration I made was to saute some onions in butter/oil olive before adding the steaks. I cooked them along with the steaks. That way I topped the steaks with the sauce and the cooked onions. Would try maybe adding garlic to the onions as well next time. I served this with fresh steamed carrots and broccoli (a good combination). I will make this again.
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1 user found this review helpful

Rosemary Sherry Pork Chops

Reviewed: Jan. 16, 2006
This was very bland. I probably won't make this again. Can't see any way, even based on other suggestions, that this would be any better. I made it exactly as directed but found it bland and uninteresting. The chops were tender, but that's about all that was good.
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5 users found this review helpful

Red Potato Bites

Reviewed: Dec. 12, 2005
YUMMY! I can't see making this without the aid of a melonballer. As long as you don't cook these too long, they come out perfectly and don't rip through the skins. Made this at my holiday party this past weekend and they gobbled them up as soon as I put them out. Great cuz they are bite sized, making them not as filling as regular potato skins. And the red potatos are a better flavor!
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2 users found this review helpful

Bacon Wrapped Chicken

Reviewed: Nov. 21, 2005
Didn't care for the bacon, would probably wrap it in proscuitto or thinly sliced ham next time. Sauce was good but bland. Would spice it up a bit next time too. I didn't even taste the filling so I either didn't use enough or it was because I used the cream cheese with chives as others suggested. Would still make again, just with some revisions.
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1 user found this review helpful

Chicken Piccata II

Reviewed: Nov. 10, 2005
I thought this was great and will definitely make it again. I too refrigerated the chicken in the breading for about a half hour as some suggested it helps the chicken keep it's coating. I also added fresh chopped basil to the top as a garnish and it really helped the flavor. I put in a clove of garlic into the sauce and doubled the sauce to poor over the pasta. The dish was a bit bland, but still very good. May try some other variations next time. Awesome on angel hair pasta!
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74 users found this review helpful

Mandarin Orange Chicken

Reviewed: Aug. 22, 2005
Will definitely make this again. I served this over rice but found the mandarin oranges got mushy if I left it cook too long when I added the chicken back in.
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1 user found this review helpful

It's Chili by George!!

Reviewed: Aug. 1, 2005
This was awesome. I used ground chicken and also substituted the tomato juice for a can of diced tomatoes and this is definitely a keeper. Ground chicken is much healthier and didn't seem to change the taste too much...either way it was great.
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2 users found this review helpful

Charley's Slow Cooker Mexican Style Meat

Reviewed: Jul. 12, 2005
This was awesome. I made it with chicken, only used a 1/4 bottle of tabasco as I didn't know how hot it would turn out. This was perfect. I cooked it for 4 hours on high and 2 hours on low and it was too much. The chicken started to get chewy. So next time I'd probably try 4 hours on low and see if that works. I'll make this again for sure! Yummy!
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1 user found this review helpful

Citrus Barbecued Pork Chops

Reviewed: Jun. 13, 2005
Yummy...you should, however, make additional sauce, keep it warm and serve over the chops. Also, you shouldn't put the sauce on when you begin cooking as it will possibly just burn (from all the sugar). Cook the chops and put the sauce on only at the end of cooking. Will make this again for sure!
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3 users found this review helpful

Double Tomato Bruschetta

Reviewed: May 31, 2005
I too didn't have the sun dried tomatoes packed in oil either but I had dried ones and just soaked them in water for a few minutes to soften them. Also, after I mixed all the ingredients together, I let it sit for a few hours to let the flavors marinate together. This recipe can be made ahead of time and just put on the bread and broiled in a couple of minutes. I think it helped a bunch. I found that the amount of this recipe needed to be doubled to fill a whole baguette. Maybe I cut my bread to thin or put too much on my bread, but I would double it next time. This was a hit at my most recent party and I will definitely make this again.
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7 users found this review helpful

Cucumber Dip II

Reviewed: Apr. 18, 2005
This was awesome. I also added about a tablespoon or so of sour cream for a little added flavor along with fresh dill. Let this sit for a few hours at least before serving. I tasted it before I chilled it and a few hours after and it made a big difference. I think it gave the cucumbers and onions time to flavor the dip a bit more. I will definitely make this again at the next party. I served it with vegetable crackers, veggies and chips.
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8 users found this review helpful

Hot Artichoke and Spinach Dip II

Reviewed: Dec. 14, 2004
This was awesome. As others said it was actually better as it cooled a bit. I served this with crackers and bought a baguette and cut it into slices. I also suggest not topping it with mozarella because it forms a hard layer on the top. I would mix it in next time. I used fresh basil and extra garlic (as I love garlic). Would DEFINITELY make this again. My guests couldn't get enough of this.
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2 users found this review helpful

Seven Layer Taco Dip

Reviewed: Dec. 9, 2004
I make a recipe very similar to this. I do not use lettuce (as it tends to wilt as it sits out) and I don't use green pepper. Even though I love green pepper, I don't feel it belongs in this recipe (just my opinion). I make homemade guacamole and put that layer on top of the sour cream/cream cheese layer. I found a good guac recipe on this site (LuvAnn's Guacamole) that I use. They always "lick the platter clean" every single time. I've NEVER had leftovers. I serve with Tostitos Scoops as they grab the dip more! Oh and this doesnt' totally spread to fit in a 13x9 pan (mostly the beans don't) so I bought a clear pyrex dish a slightly smaller size. This dish has pretty much become my 7-layer dip dish because it's requested so much at every party! This is an awesome crowd pleaser.
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3129 users found this review helpful

Chicken-and-Pasta Bake with Basil

Reviewed: Dec. 9, 2004
I thought this was pretty good. I too altered the recipe. I used parmesan instead of asiago and also added some mozarella to the sauce. I added nutmeg to the sauce too but I still think it needed more spice. I added more basil and garlic because I like it alot and still could have added more. I boiled whole chicken breasts to keep them really tender and then just sliced them and layered the dish. I covered it with mozarella too. It might also taste good with mushrooms (though I personally am not a mushroom person) and/or sun-dried tomatoes....great Christmasy colored dish! Overall it's a good base for a dish but a little bland. I gave it 4 stars because it was good and with more additions could be great.
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6 users found this review helpful

Mandarin Orange Cake I

Reviewed: Nov. 22, 2004
Awesome as is...I wouldn't change a thing. This was a total hit the first time I made it. It's sweet and delicious. They were licking the pan clean!
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2 users found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Aug. 16, 2004
Awesome...I loved it. I added fresh parsley (I grow my own because I use it so much) just for some color and to cut way down on the cooking time, I cooked the potatoes ahead for about 10 minutes! Then I only had to cook the dish for about 30 minutes!
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1 user found this review helpful

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