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

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R. J. Nequette

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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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291 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

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

Oven-Roasted Turkey Breast

Reviewed: Jan. 21, 2013
I made this tonight. Without any prompting, my husband said he really liked it. Huge! I followed the recipe exactly. The gravy was great too! I would like to say that if you have the 3 lb turkey breast (Mine was Butterball brand) that comes with the netting wrapped around it, if you take the netting off, the breast loses shape. I had to re-tie with string and while it did not look as good as the turkey breast usually looks, it cooked great. It was very moist and tender and tasted wonderful too. Next time, I will not remove the netting and will just rub the outside and maybe inject the butter mix inside under the skin with my injecter set. My injecter needle is large, so I don't think it will be clogged using my jarred minced garlic. Since it is only the 2 of us eating, I will use the lefover turkey and gravy to make a turkey pot pie this week. I saw several good recipes on this site for that. (I served with rice and salad. The gravy was great on the rice too!) Thanks for giving us a recipe that adds flavor to an old favorite!
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14 users found this review helpful

Restaurant-Style Prime Rib Roast

Reviewed: Dec. 29, 2010
I cooked a 5 lb prime roast without ribs. The roast was excellent. I have to admit that I took it out a few minutes early fearing that it would be over cooked for our tastes... it was actually slightly redder than I wanted. Next time I wont cheat...I will follow the recipe exactly.
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6 users found this review helpful

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 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

Potatoes Supreme

Reviewed: Dec. 29, 2010
I made this dish the day after Christmas for dinner guests. EVERYONE asked for the recipe. I follwed the recipe exactly (except I added a sprinkle of garlic powder to the mix). Thanks for sharing it.
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4 users found this review helpful

Pat's Dumplings

Reviewed: Dec. 29, 2010
These are perfect dumplings! I cooked the dumplings exactly like the recipe except I added 2 tablespoons of milk to soften my dough a little more. For those who have not cooked dumplings before: I cooked two large chicken breasts in about 5-6 cups of water with a dash of thyme, 2 teaspoons dried parsley, and large chunks of 1/4 onion & 1 stalk celery, and a touch of black pepper. When chicken was done, I removed the chicken (allowed to cool) and discarded the onion and celery chunks. I added 4 cups of store bought chicken broth to the pot (you want at least 6 cups of liquid as some of it gets absorbed), lightly stirred in the dumplings a few at a time. I shredded the chicken and added to pot. Salted and peppered to taste and added a pinch more parsley and a little garlic powder. Served up with cornbread; it was an awesome meal! Thanks for posting a dumpling recipe like my grandmother and mother used to make!
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4 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

Mom's Squash Casserole

Reviewed: Nov. 8, 2010
I added salt, pepper, garlic powder and used seasoned bread crumbs because I did not have seasoned croutons. Excellent. Will make again and again. Thanks.
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3 users found this review helpful

Jen's Pressure Cooker Pot Roast

Reviewed: Feb. 22, 2015
Adjusted cooktime for my 2.2 lb roast; used only 1/2 pack of onion soup mix. Added beef consomme instead of water. Cooked 45 minutes on high, released pressure, added potatoes (quartered), 1/2 onion sliced & quartered and 6 carrots (peeled and sliced in 2" logs); also added 1/2 can of chicken broth I had left over from lunch. Cooked on high for an additional 10 minutes. Great! Could have done 9 minutes on the vegetables in my Cuisinart PC; they were soft - but not mushy. Will make again and might try a variation of this recipe adding a can of cream soup. Note: My husband said I should have cooked the roast a little longer in my Cuisinart PC so I will add about 10 more mintues next time before adding the vegetables. It could have been a little more tender.
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2 users found this review helpful

Strawberry Cream Cheese Cobbler

Reviewed: Jul. 6, 2014
Very good cobbler. I made as directed except that I increased quantities by 1/3 so that I could make it in two 8x8 pans instead of a 9x13. I wanted an extra dish that my husband could take to work and the two of us can't eat a 9x13 size. Served warm with vanilla bean ice cream on top. Will make again...it's company good!
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2 users found this review helpful

Ed Zieba's Famous Family Pork Chops

Reviewed: Jun. 10, 2012
I loved this recipe. The chops were so tender. My hubby did not make it home for dinner, so he ate his for lunch the next day. Left overs were good too, but not as good as fresh out of the oven in my opinion. I had 4 boneless chops about ½ - ¾ in thick. Baked the covered chops about 30 minutes at 400 degrees then turned it down to 350 (my oven cooks a little hot) for 10 minutes. Then I decreased oven to 300 for 35 minutes. I used 2 Vidalia onions sliced into rings. Didn’t change the actual recipe except for proportion needs. Served with Grilling Beans; marinated cucumber, onion and tomato in low fat Italian dressing. Will make again. Company quality, lighter-side dish.
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2 users found this review helpful

Fried Rice Restaurant Style

Reviewed: Sep. 10, 2011
This was a good rice dish. Will try again. I give myself a 3 1/2 because I have never mastered the art of cooking rice. ; )
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2 users found this review helpful

Pork Loin with Potatoes

Reviewed: Jan. 2, 2011
Very good... did not make potatoes because of traditional New years Day menu. Gravy was very good to...added a 1/2 teaspoon of kitchen bouquet to darken and flavor it more.
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2 users found this review helpful

Kickin' Collard Greens

Reviewed: Jan. 2, 2011
Very good collards.
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2 users found this review helpful

Scalloped Potatoes and Onions

Reviewed: Dec. 29, 2010
Very creamy and tasty potatoes - made as directed.
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2 users 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

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

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