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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274 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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5 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

Kickin' Collard Greens

Reviewed: Jan. 2, 2011
Very good collards.
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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

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

Kevin's Sea Shells

Reviewed: Sep. 10, 2011
This dish had great flavor even though I had a hard time getting the pasta to look picture perfect. Perhaps I over cooked the pasta a tad?
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1 user 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

Dried Beef Ball

Reviewed: Dec. 26, 2012
Very good! I made this yesterday for a small Christmas gaqthering. Everyone loved it. I used 2 (2oz) packs of shaved beef inside the ball because I could not find dried beef; then I used 1 (2oz) pack of shaved beef on the outside. I doubled the Worchestershire Sauce. It makes a large ball (about 5-6 inches in diameter). For a small gathering of 5-6 people, you could half the recipe. We had about 1/2 of the ball left over with 5 people enjoying it; eveyone was trying to prevent getting full on this because we were following it with a large meal. I will try rolling in crushed pecan bits the next time.
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Sloppy Joes II

Reviewed: Dec. 26, 2012
Thought I had Sloppy Joe mix in the cabinet. When I found out I did not, I found this recipe. My husband likes it and said he like to have it again. That's a winner for me; he is very picky. Also, it is very easy to put together.
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Turkey Pot Pie III

Reviewed: Jan. 26, 2013
I made this last night. I gave it 5 stars because my picky husband loved it, as did I. I doubled the turkey, used cream of potato, cream of chicken and cream of mushroom, veg-all and a can of sliced potatoes that I diced. I added seasoning of garlic, poultry season, minced dry onion, splash of worchestershire sauce, chopped parsley, season salt, pepper blend. I used about 1/2 cup milk, 1/2 cheddar cheese and about 1/3 cup of leftover turkey brown gravy. I baked in large casserole dish with only the top crust. My oven is old and finicky so the next time I make this, I will place a ring of foil over the outer edge of the crust to prevent over-browning while the center of the crust browns more. My mixture made a large casserole. The next time I make this, I will not add extra cans, I will bake in pie plate and use the top and bottom crust - at my husband's request.
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Beef Tips

Reviewed: Mar. 6, 2013
My husband called it "Excellent" - more than once!! I loved it too. I basically followed the recipe but halved the recipe. Floured meat before browning. Used low sodium soy sauce and jarred minced garlic. Omitted salt. Added 1/3 cup of 2% milk toward the end of cooking time. NO corn starch needed. The amount of cooking time really depends on the quality of the beef. I had to cook mine longer than called for; I guess the stew meat from my grocery was not from the most tender cuts. These are really minor personal preferrance changes; this is a 5-star recipe! No canned soup involved! Served over Mahatma yellow rice with a salad, and white bread to sop up the gravy. Next time, I will make biscuits to go with it. Superb!
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Nana's Beef Stroganoff

Reviewed: Mar. 16, 2013
This was very good. I made it the night before (except for the sour cream and wine). The next day, I heated through with any extra 1/4 to 1/2 cup water. Then I added the wine. We just added a couple of dollops of sour cream on top once plated. I will defintiely make again! I followed the recipe except for adding a little extra meat and adding sour cream to plate. The sirloin steak strips were tender in about 2 to 2 1/4 hours. I used No Yolk egg noodles; the next time I will use regular egg noodles - this recipe deserves it. Best of all, no canned soup involved!
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1 user found this review helpful

Garlic Shrimp Linguine

Reviewed: Mar. 25, 2013
This was very good! My husband said "it's delicious" and went for seconds. After reading the reviews, I tweaked it. I used 5 tablespoons butter, 2 tablespoons olive oil, about 1/4 cup of chopped onion that I had left over from the day before, juice of 1/2 lemon, 5 cloves of garlic and used about 1/4 cup of wine (for extra sauce). I only made 1/2 of the pasta since dinner was for two of us (for us that is about 4 servings). My grocer sells raw, peeled deveined shrimp in 10 oz bags, so I only used 10 oz shrimp. Added pinch of black pepper flakes. I also added the parmesan (shaved) after plating. I served with plain garlic toast, but will buy good french bread to go with this next time - the recipe deserves it.
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The Best Vegetarian Chili in the World

Reviewed: Jul. 7, 2013
I have a pot of this chili on the stovetop right now. First real vegetarian dinner I have ever made. I halved the recipe and swapped the black beans and garbonzo beans for pinto and great northern white beans (my favorites). I think a good recipe allows for adjustments based on personal preference and this recipe does that - if you don't like it hot, omit the jalepeno and add a little bit of the chili peppers then taste it. Taste test was awesome. I did not use the jalepeno and used only 1/2 of the green chiles (after halving the recipe). I think I am going to try to get my DH to eat this without telling him there is no beef in it. We both need to cut choleterol; this is a great recipe to help with that.
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Broiled Tilapia Parmesan

Reviewed: Jul. 22, 2013
I scaled the recipe for 2 peices of talapia. We thought this was a nice change. I sprinkled a little Old Bay on both sides before broiling. Three minutes on each side - the thickest parts of our filets were about 3/4 inch thick.
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Jerky Lover's Jerky - Sweet, Hot and Spicy!

Reviewed: Aug. 18, 2013
I have made this recipe twice without changing anything except trying several different cuts of meat. My husband wanted beef jerky so I put the first batch in and showed him how to do it. Over the next couple of days he had made several batches to take on a trip out of town. Yeah, now he can make it whenever he wants to. I don't eat jerly, but my husband said this is a 5-star recipe.
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Slow Cooker Pulled Pork

Reviewed: Aug. 18, 2013
So good and so easy. I am making this for the second time; it's in the slow cooker now. My tenderloin is a little over 4 lbs so I added extra Root Beer. I make a large batch so that I can freeze quart bags of left overs for lunchs later in the month.
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Shoyu Chicken

Reviewed: Aug. 18, 2013
I cooked this in the oven about 6 months ago. Came out very good. I will make again and have the grill master of the house prepare it on the grill.
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Easy Meatloaf

Reviewed: Aug. 21, 2013
This is the only meatloaf my husband will eat. I have made it many times. It is a very good meatloaf. Usally, I saute the onions first but if in a rush, I just chop them fine and throw them in. Sometimes add a splash of worchestershire sauce. (BTW - my husband wants meatloaf without breadcrumbs. LOL. He doesn't even know they are in there.)
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1 user found this review helpful

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