R. J. Nequette Recipe Reviews (Pg. 1) - Allrecipes.com (1665005)

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R. J. Nequette

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Chicken Supreme IV

Reviewed: Aug. 5, 2002
My husband and I loved this recipe. I made enough to send to a couple who frequently shares prepared food with us. I was confident that they would like this dish after my husband and I had the first portions of the recipe. It is a winner! I followed the recipe - except that I used 6 good sized pieces fo chicken. I put 3 peices each into 2 baking dishes and had enough to share with my neighbors. *** This note was added after I made this dish the second time. The first time I made this was great...the second time mine came out soggy as others have mentioned...I believe I got over-confident maybe used too much liquid, or I had juicier chicken and mushrooms - so I would recommend cutting the liquids a bit. (You can always add more if your dish appears to be on the dry side when you check it, but heat the liquids in the microwave before adding so that you don't slow your cooking process.)
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6 users found this review helpful

Chicken and Dumplings III

Reviewed: Aug. 8, 2002
This is the first time that I have made chicken and dumplings because I never wanted to go to the trouble. This is a great recipe and the previous listed suggestions that I used were: using 1 cup of broth and 2 cups water to cover chicken, adding sliced carrots, chopped celery and onion, 2 smashed garlic cloves (which I later removed). I used Chardonnay wine (had some in the frig). I used one can of non-grand, non-flaky refrigerator biscuits - tearing off thumb sized pieces and flattening them slightly between my thumb and forefinger as I threw them into the pot. My husband loved it and for me it was a one dish meal with compliments - and no left overs. Can't get better than that!
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290 users found this review helpful

Smoked Salmon Cheesecake

Reviewed: Oct. 22, 2005
I follow the recipe exactly. I have made this several times and it has been a hit every time with many people asking for the recipe. I serve as an appetizer. This recipe makes a large cheesecake. Once I cut the cheesecake into 6 wedges and took 3 wedges to one party and 3 wedges to another party the next day. Arrange wedges on a thin bed of lettuce. Garnish with fresh dill and cherry tomatoes. Between the wedges place chopped onion, capers and lemon wedges. Serve with favorite crackers. The cheesecake can be made a day ahead of time and brought to room temperature before serving. I have not tried freezing it, but I think it would do well. This is a great recipe, but costly and time consuming. One time I added red food coloring to tint this pink for a baby shower and it came out beautiful and there was none left. I use the thin sliced smoked salmon in the vacuumm type packs as opposed to the steak type salmon, but I am sure that would work also. Will definately make again because....they BEG me to, so what else can I do?
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26 users found this review helpful

Hershey's ® Chocolate Mousse

Reviewed: Oct. 23, 2005
I always quadruple this recipe to (almost) fill a standard size trifle dish, refrigerate for 30 minutes or more, then top with softened whipped topping, then refrigerate at least 30 minutes more before serving. My hubby says it's better on the second day which is a PLUS for a dinner party - Make it the day before you want to serve it, cover well with plastic wrap, (try to hide it in the frig from your family). It is not as sugary on the second day so I like to make it the day before I need it. Other than quadrupling the recipe I follow it as printed then add the whipped cream. I garnish with chocolate sprinkles on top of the cool whip or sliced strawberries around the top edge of the triffle dish. Everyone will think you are a trained chef and all will want the recipe. Best of all - this is so easy to make! My husband and our friends always fight over who gets to take the last of the mousse home (if there is any left) so last year I bought several nice, but inexpensive triffle bowls at a discount store, filled the bowls with this recipe and attached the recipe to the stem of the bowl. It was a huge hit for a (mostly) homemade Christmas gift for our close friends.
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2 users found this review helpful

Shrimp Scampi Bake

Reviewed: Oct. 23, 2005
I think this was overall a good recipe. I generally cook seafood to take to parties or to serve at parties. I only experimented with this one - trying to tint the shrimp pink for a baby shower. The color worked well, but I think it turned me off to the shrimp itself so I believe it was my fault that I didn't enjoy my "pink" shrimp (so my pink shrimp rates 4 stars) but this is a good recipe. I will try it again without the food coloring as I love shrimp.
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0 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Oct. 23, 2005
I have made my roasts like this for years, but I still brown mine first, even though it is not necessary. But I feel browning seals in the flavor more than just putting the meat in the crock pot. I just bought a new timing controlled crock pot so I will probably make the roast just as instructed. If I don't like it this way I will amend my post. Thanks.
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2 users found this review helpful

Moussaka

Reviewed: Oct. 30, 2005
I omitted the nutmeg, used only a sprinkle of cinnamon and used the reviewers recommended basil, thyme and oregano for the 'fine herbs'. I browned 1/2 of the eggplant in the olive oil (yes, it does soak up the oil fast and takes more than recommended) and I sprayed 1/2 half of the eggplant with spray olive oil and broiled it. I didn't like the pieces of eggplant that were broiled. The pieces browned in oil were much better tasting, so next time I would try to decrease the butter more and not alter the original cooking method of the eggplant. I used shredded parmesan instead of grated and couldn't really taste it in the dish. I added one egg to the meat mixture which helped it hold together well and I added the 3 beaten egg whites to the sauce. I would cut the 3 egg whites in the sauce to 2 the next time as the bechamel was stiffer than I like it. I prefer it to 'melt' into the meat mixture slightly when heated in the microwave. I doubled the meat amount and had plenty of eggplant (used 3 medium sized) to make two pans of the dish. I give it 4 stars because it's not quite as good as the moussaka made by my ex-boss who is a Greek Chef. I will make again and try not to alter the recipe so much and if it is better I will upgrade my rating. All in all this was a good dish, but messes up LOTS of pans. Thanks for the recipe.
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40 users found this review helpful

Make-Ahead Mashed Potatoes

Reviewed: Dec. 30, 2008
I used bagged potatoes that I had on hand and then followed recipe for mixing. Instead of baking, I placed mashed potatoes into a crock pot since I planned to take them to a gathering on the same evening. As others recommended, I added a small anount of butter to fluff dish just before serving. Everyone loved these potatoes. Thanks for the recipe.
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2 users found this review helpful

Make-Ahead Mashed Potatoes

Reviewed: Feb. 11, 2009
I used regular potatoes that I had on hand, one pack of fat-free cream cheese, one pack of low-fat cream cheese, and low-fat sour cream. I reduced the onion powder and added garlic powder as others have recommended. I cooked this dish to take to my sister's for Christmas Eve dinner. So, after combining, I placed potato mixture in a crockpot rather than baking in the oven. Plugged in the crock pot at my sister's house, added a dab of butter, and gave a quick stir to fluff potatoes. Everyone complimented me on these potatoes; they were delicious.
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2 users found this review helpful

Quick Chili II

Reviewed: Feb. 11, 2009
Very good quick chili. I used light red kidney beans. Forgot the green chilies so did not use those. Still ended up with a good flavor and fast meal. Topped with shredded cheddar and sour cream when served.
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2 users found this review helpful

Basic Baked Spaghetti

Reviewed: Feb. 27, 2009
I took the advice of some of the other reviewers: a little over 1 lb of ground beef browned with chopped onion and a teaspoon of chopped garlic, black pepper, used only 2/3 lb of thin spaghetti noodles, and used a 24 oz jar of sauce. I spooned 1/2 of the spaghetti mixture into a 9" x 13" baking dish, topped with 1 cup of shredded four-cheese mix, added the remaining spaghetti mixture and topped with another cup of cheese mix. I baked, covered with foil, for 25 minutes. Then removed the foil to lightly brown the cheese on top. Covering with foil kept the noodles on the top outside of the dish from drying out. Served with garlic Texas toast; it was a very tasty and easy meal. I will add a little more sauce next time and increase the cheese to at least 3 cups.
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2 users found this review helpful

Chicken Cordon Bleu I

Reviewed: May 13, 2010
This was easier to make than I thought it would be. I added a few of the veiwer's tips, but basically followed this recipe: After the chicken was rolled and toothpicked, 1) I rolled in an egg wash before rolling in seasoned bread crumbs, 2) added a pat of butter on top of each chicken roll before placing in oven, 3) cooked at 400 degrees for a total of 30 minutes, (adding 1/2 slice of cheese during the last 5 minutes of cooking time), 5) served with sauce made of 1 can of cream of chicken soup, 1/2 to 3/4 cup sour cream (mixture of regular and low fat) and 2 teaspoons of lemon juice. **I began with 3 very large chicken breasts and they made 3 very large rolls. I could only eat one half of one, my boyfriend ate a whole one. So we had enough for lunch too. Served with skillet browned potatoes and onions. Very good dish and my boyfriend can't wait until I cook it again. Thank you for the recipe Kiersten!
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5 users found this review helpful

Cheese Sauce Over Cauliflower

Reviewed: May 13, 2010
Very good sauce for cauliflower and broccoli. Quick to make and ingredients are usually on-hand. I did add a little extra cheese for my cheesehead boyfriend. Thank you. I am now married to my cheesehead boyfriend. This is still the best sauce for me to make for my vegetable hating husband. He will eat cauliflower and broccoli if I serve this sauce on top. Still 5 stars for me.
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2 users found this review helpful

Broccoli Grape Salad

Reviewed: Jun. 27, 2010
I have also made this with sunflower seeds instead of bacon bits. You can use either grapes or raisins..not really necessary to have both. It works well with changes to personal tastes, even using low-fat mayo. Everyone one at work asks for it on a luncheon day.
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1 user found this review helpful

Melt-In-Your-Mouth Meat Loaf

Reviewed: Aug. 29, 2010
This meatloaf came out very moist. I didn't have ground mustard so I used prepared mustard in the topping. I baked in a loaf pan at 350 for one hour and 15 minutes (meat thermometer reading 160). Even though I used low-fat ground beef, I moved the meatloaf to a plate after cooking to drain off excess fat. Served with mashed potatoes. Will make this again.
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2 users found this review helpful

Best Steak Marinade in Existence

Reviewed: Aug. 29, 2010
Excellent marinade! These ingredients are always on hand in our house.
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1 user found this review helpful

Slow Cooker Spicy Black-Eyed Peas

Reviewed: Sep. 26, 2010
A little too much onion for my taste and I like onion. Ended up diluting the batch of dried peas with a can of peas which helped tone down the onion a little. Otherwise, I followed the recipe and it came out good.
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2 users found this review helpful

Country Green Beans

Reviewed: Sep. 26, 2010
Very good. I cooked on the stovetop, then put them in the crockpot on warm until time to take them to my sister's for a family gathering. Doubled the amounts, otherwise, followed the recipe exactly.
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1 user found this review helpful

Lemon Parsley Potatoes

Reviewed: Sep. 26, 2010
We loved the sauce on these potatoes. My fiance asked if I would fix them again. He is a meat and potatoes man and we are always looking for new ideas on potatoes. This is a keeper for us.
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2 users found this review helpful

Weeknight Pork Chops

Reviewed: Sep. 26, 2010
5 stars for quick, easy and good taste. Paired this with Lemon parsley potatoes from this site. Nice complimenting flavors in our opinions. Not a real fancy looking dish, but makes a good family night meal.
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4 users found this review helpful

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