Jeannette Recipe Reviews (Pg. 4) - Allrecipes.com (18166372)

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Pork, Cashew, and Green Bean Stir-Fry

Reviewed: Apr. 3, 2006
Good basic stir fry recipe. Next time I'll reduce sesame oil to 1 teaspoon. Would probably work well with broccoli, maybe scallions and matchstick carrots too. Sauce needs something - perhaps a teaspoon of hoisin?
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0 users found this review helpful

Different Chicken Divan

Reviewed: Mar. 26, 2006
This dish is very salty (check out the sodium content!). Using reduced salt products and replacing the garlic salt with a lesser amount of garlic powder helped. The curry adds a terrific flavor but doesn't overpower the dish. See my "meal idea" for suggested side dishes.
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26 users found this review helpful

Mandarin Mousse Mold

Reviewed: Mar. 26, 2006
Tastes like creamsicle jello. The creamy layer started to melt under the weight of the jello layer so next time I'll adjust the proportions and make the creamy layer thicker. Since the orange sections float in the jello I pushed some them into the jello after it had partially set. This distributed the fruit more evenly throughout the jello layer.
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2 users found this review helpful

Asian Flank Steak

Reviewed: Mar. 23, 2006
Nice marinade. Served with "Crunchy Lettuce" salad recipe from this site. Sauce didn't stay mixed but it was tasty. Maybe next time I'll let the oil separate and try to skim some of it off before boiling the marinade.
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0 users found this review helpful

Crunchy Lettuce

Reviewed: Mar. 23, 2006
My kids loved this salad. I made half of the recipe for the 4 of us and left out the bacon. Lettuce started to wilt as soon as I tossed with dressing but still tasted great. Added chow mein noodles at the end. Served with "Asian Flank Steak," also from this site. Next time I might add a little sesame oil and/or soy sauce, especially if I'm making it with the Asian steak.
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5 users found this review helpful

Sausage Plait

Reviewed: Mar. 20, 2006
Tasty but recipe instructions need clarification. I removed the casing from the sausage and mixed meat by hand with ketchup and seasonings. Layed uncooked meat filling down the center of pastry, taking up approximately one third. Pastry strips should be cut at an angle and folded criss-cross fashion over filling to resemble a braid. An egg wash turned the pastry a pretty golden brown. Baked at 400 for 15 minutes then reduced to 375.
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24 users found this review helpful

Pumpkin Oatmeal

Reviewed: Mar. 18, 2006
I love everything pumpkin, but wasn't wild about this one. It tastes like uncooked canned pumpkin. UPDATE: With the following changes this is now one of my favorite ways to serve oatmeal: cook the oats, milk and pumpkin together on the stove top. Sometimes I add an egg to the milk at the beginning. Needs more milk.
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3 users found this review helpful

4H Banana Bread

Reviewed: Mar. 17, 2006
Goof proof banana bread. Have made this a couple of times and last time I accidently added ingredients in the wrong order - oops. Still came out great! Good with or without nuts and vanilla. Also makes terrific muffins: bake at 375 for 15-17 minutes.
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2 users found this review helpful
Photo by Jeannette

Saint Paddy's Dill Dip

Reviewed: Mar. 16, 2006
This dip is great anytime - not just March 17 - keep the ingredients on hand and then whip it up when you need dip. It does need to chill for about 2 hours so the dry spices absorb moisture. The following changes will reduce the saltiness... use all sour cream (no mayo), omit the onion salt and MSG, increase the minced onion. See my photo for a fun way to organize veggies like an Irish Flag.
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35 users found this review helpful

Libby's® Famous Pumpkin Pie

Reviewed: Mar. 15, 2006
The Timeless Classic. Have tried other recipes but always come back to this one. My 12-year old daughter took over the pie baking duties last Thanksgiving and wowed everyone with her first pie. Her great grandmother asked what bakery made the pie!
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1 user found this review helpful

Colcannon

Reviewed: Mar. 8, 2006
Terrific stuff. Prefer to steam potatoes instead of boiling. Just eyeballed ingredients but probably used only 1/4 cup butter. Garnished with a bit of crumbled bacon and fresh chives. Next time I'll be sure to remove the rib parts of the cabbage and chop more finely. Definitely use the leeks!
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67 users found this review helpful
Photo by Jeannette

Cold Veggie Squares

Reviewed: Mar. 7, 2006
Festive for a St. Patrick's Day celebration! I arranged the broccoli, cauliflower, and carrots separately to form an Irish flag. -------check out my uploaded photo------- Added finely chopped green pepper to broccoli and orange pepper to carrots for extra flavor, color and texture. Can substitute 3T bottled ranch dressing for mayo and salad seasoning if that's what's on hand. Next time I'll cut into squares before adding veggies, as suggested by previous reviewer, to preserve flag's colors.
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6 users found this review helpful

Potato Salmon Patties

Reviewed: Mar. 3, 2006
Substituted poached fresh salmon (in wine and water) and frozen shredded potatoes (defrosted). Added a tsp. of Dijon mustard. Sauteed minced garlic and onion in butter to mellow flavor before adding to salmon mixture. Browned patties in frying pan and finished cooking on baking sheet in oven because cakes puff up nicely and cook all the way through if baked. Served with Dill Dip II from this site.
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86 users found this review helpful

Dill Dip II

Reviewed: Mar. 2, 2006
Has a very nice flavor. Left out the MSG because my sister has a serious reaction to MSG. Added chives and a squeeze of fresh lemon. Definitely make a few hours ahead so dry herbs have time to absorb moisture. Served as a sauce for "Potato Salmon Patties" from this site. For dipping veggies, I prefer "Saint Patty's Dill Dip" recipe, which has a little more kick.
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0 users found this review helpful

Charleston Breakfast Casserole

Reviewed: Feb. 26, 2006
Super easy. Definitely use one and a half batches of this recipe when baking in a 13 x 9 pan. Used about 1/2 cup diced red pepper. Substituting part reduced fat cheddar kept casserole from becoming greasy. Bakes up lighter in pyrex than a metal pan. This has a bread pudding type of texture so next time I might add an extra egg to make it "eggier."
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2 users found this review helpful

Paella I

Reviewed: Feb. 25, 2006
Delicioso! This paella achieves excellent results without requiring a full day in the kitchen. Substituted clams for mussels. Layered the tomatoes and squid on top rather than mixing in... almost cheated on the tomatoes - glad I didn't use canned!
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0 users found this review helpful
Photo by Jeannette

Butterscotch Oatmeal

Reviewed: Feb. 25, 2006
The creamiest oatmeal ever. This is one of those recipes that you'll wish you had years ago - what a great idea to cook oatmeal in milk and eggs. Didn't give it 5 stars because it needs less sugar - maybe 1/3 cup next time - and more milk - at least 2 cups. Used quick oats instead of rolled. This was so good that I actually saved the leftovers (who saves leftover oatmeal???) and warmed it in the microwave with extra milk the next day.
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55 users found this review helpful

Ginger Glazed Chicken with Pineapple Salsa

Reviewed: Feb. 10, 2006
The marinade was tasty but needs alot less sesame oil - a few teaspoons at most. The pineapple salsa didn't meld well - the flavors tasted separate, even after a few hours in the frig. Perhaps the salsa would taste better with fresh pineapple...
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1 user found this review helpful

Cucumber Sandwich

Reviewed: Feb. 10, 2006
Wonderful! Just like a sandwich served at a local bagel shop. Tastes great on pumpernickel! Have used roasted peppers when I don't have pepperocini. Also added shredded carrots. Reduced tomato to 2 slices to keep it from sliding around so much.
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6 users found this review helpful

Cinnamon-Roasted Almonds

Reviewed: Feb. 7, 2006
Addictive! I tweaked this recipe only a little. To increase flavor I reduced nuts to 3 cups but kept coating ingredients the same. Be sure to wisk the egg white until it is VERY foamy. Baking an extra 30 minutes increased the crunchiness! It's important to use the correct size baking sheet for the amount of almonds - nuts should be single layer and just fill the pan - an old dark pan works best and I don't bother to spray it - I scrape up the extra sugar at end and throw it in with the nuts. After the first hour stir every 15 minutes and continue baking until the coating is dry.
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526 users found this review helpful

Displaying results 61-80 (of 99) reviews
 
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