Jeannette Recipe Reviews (Pg. 1) - Allrecipes.com (18166372)

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Crispy Coconut Chicken Fingers

Reviewed: Sep. 25, 2005
Good flavor. I'm looking for a recipe that produces a crunchier coating.
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1 user found this review helpful

Hershey's ® 'Perfectly Chocolate' Chocolate Cake

Reviewed: Sep. 25, 2005
If you've never made a scratch cake - start with this recipe. For a little extra effort you'll get a classic chocolate cake - dense and satisfying. Mixing the cocoa into the butter while it's still hot gets rid of the chalky texture. Keep frosting at room temp until ready to spread (doesn't spread well if cold). The cake is so forgiving that I have spread the frosting on while cake is still lukewarm. For birthdays I put a layer of cherry pie filling in the middle instead of frosting and use toothpicks to keep the layers from sliding. It is my family's most requested birthday cake. A real keeper.
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4 users found this review helpful

Chicken Satay

Reviewed: Oct. 3, 2005
Flavorful! Much better than another satay recipe I've been using for years. Reduced curry powder to 1 Tablespoon and hot sauce to just a dash to accomodate my kids' tastes. Broiled in oven instead of grilling. Served with "Best Peanut Sauce" also from this site.
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3 users found this review helpful

Best Peanut Sauce

Reviewed: Oct. 3, 2005
Very easy and tasty. Served with Chicken Satay, also from this site. Omitted garlic because there was enough garlic in the satay. Also added a splash of lemon juice.
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0 users found this review helpful

Whole Wheat Banana Nut Bread

Reviewed: Nov. 15, 2005
Wow - finally a healthier version of banana bread that my family loves! It actually tastes better after it cools. I stored it wrapped in plastic wrap in the frig and we ate it cold - which intensified the flavor and made the texture more dense. Will increased walnuts to 3/4 cup next time. Thanks for the great suggestion of freezing overripe bananas -- now I'll always have them on hand.
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4 users found this review helpful

Slow-Cooker Chicken Tortilla Soup

Reviewed: Dec. 14, 2005
Wonderful! Definitely cook the chicken in the soup as suggested by previous reviewers. This soup will only be hot and spicy if you use hot ingredients - I used mild enchilada sauce, etc. and my kids asked me to make it spicier next time - go figure! I also omitted the salt and used low salt products. Used a 2nd can of chicken broth in place of the water. Store bought tortilla chips are the way to go - try melting some sharp cheddar on the chips before adding to the soup along with a sprinkle of fresh cilantro and a dollup of sour cream - yum!
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547 users found this review helpful

Pasties II

Reviewed: Dec. 14, 2005
I'm not rating this recipe because I have the kiss of death with pie crust. We enjoyed pasties so much while visiting Michigan that I decided to give it a go. Had trouble rolling the dough thin enough and getting the filling to stay inside without the pastie splitting open. Any future reviewers have suggestions? (besides adding more flour)
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1 user found this review helpful

Grilled Salmon II

Reviewed: Dec. 14, 2005
Excellent - very flavorful! Tripled green onions and used fresh grated ginger for a more intense flavor. Turned fish several times while marinating to insure even distribution of seasonings.
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4 users found this review helpful

Spice Sachets for Mulled Cider and Wine

Reviewed: Dec. 16, 2005
Excellent flavor - tastes the way mulled cider should. We like our cider spicy so I used one sachet for a 1/2 gallon of cider and simmered longer - about an hour. We made up a bunch of sachets and gave them as gifts - definitely include instructions so friends friends don't make the same mistake as a previous reviewer by removing the spices from the sachet.
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1 user found this review helpful

Broccoli and Rice Stir Fry

Reviewed: Dec. 16, 2005
This recipe is a good place to start but you really need steamed rice to make a decent fried rice. Par boiled fresh broccoli (not frozen) and some garlic also make a world of difference. Served with Grilled Salmon II from this site.
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49 users found this review helpful

Strawberry Cobbler II

Reviewed: Dec. 19, 2005
This would be less runny if the strawberries weren't cooked first and the water was omitted. Unlike other fruit cobblers, I don't cook strawberries on the stove but simply combine the raw berries with other filling ingredients in a baking dish, top with sweet biscuit dough, and bake. Easier and less pots to wash too!
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27 users found this review helpful

Grandma Johnson's Scones

Reviewed: Dec. 27, 2005
If you like really sweet scones these are for you! Very tender texture. I prefer a less sweet scone. Also because I used flour sparingly while rolling out scones they did not hold shape well when baked. Takes well to additions such as dried apricots with grated orange zest.
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3 users found this review helpful

Cheese Filled Triangles

Reviewed: Jan. 1, 2006
Delicous and easy, but time consuming. Made the following changes - reduced salt to 1/2 teaspoon, added 2 tablespoons of grated parmesan and 1 teaspoon of lemon juice, did not pre-cook cheeses and egg - instead added to cooled spinach and onion mixture. --------------------------------------------------------------------------------------------------------------------------------------------------------- For the reviewer looking for suggestions on shaping triangles: I used 3 sheets of phyllo per turnover, brushing with butter between each layer. Cut layered sheets lengthwise with a pizza cutter into long strips. Put spinach filling at lower end of strip and fold bottom corner up over filling to side edge (at a 45 degree angle), forming a triangle - then fold triangle over to opposite edge (like folding a flag) and continue this back and forth motion. At the end seal edges with extra melted butter. Keep extra phyllo sheets covered with plastic wrap to prevent them from drying out while you work. Hope this helps!
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50 users found this review helpful

Get a Husband Brunswick Stew

Reviewed: Jan. 9, 2006
Compared recipes and took best of each - used crock pot, served with cornbread. Changes: 2lbs. boneless chicken thighs, 1lb. leftover pork roast, 1/2 cup diced smoked ham, plus 2 slices crumbled turkey bacon in place of all meats. Added 1/2 cup sliced okra, 2 cups lima beans, 1 clove minced garlic, 1 can chicken broth, dash of worcestershire. Replaced ketchup with tomato puree and creamed corn with 2 cups frozen. Increased BBQ sauce to 1 cup. Wonderful aroma!
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147 users found this review helpful

Original Chex® Party Mix

Reviewed: Jan. 9, 2006
I used Crispix instead of Chex (only one box needed to get corn & rice). Tried this in the microwave and next time I will distribute seasoning more evenly to avoid scorching saturated pieces - also stir more often. Traditional oven method still best if time allows.
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139 users found this review helpful

It's Chili by George!!

Reviewed: Jan. 17, 2006
Tasty! Easy chili recipe and a "4" as written. Have made this a couple of times and find it's better with a few cloves of minced garlic and simmered longer - about 3 hours - to thicken. Like other reviewers I like my chili with some tomatoes so when I made this again I used a combination of V8, crushed tomatoes, and diced tomatoes.
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2 users found this review helpful

Bavarian Style Meatballs

Reviewed: Jan. 23, 2006
Perfect as an appetizer for holiday parties. Most people are surprised by the delicious combination of cranberry sauce and sauerkraut. Definitely use WHOLE BERRY cranberry sauce. I usually reduce sugar to 1/2 cup, and use only 14 oz. of drained sauerkraut. Works equally well with beef, turkey or pork meatballs. Can be made ahead and frozen.
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64 users found this review helpful

BBQ Chicken Pizza II

Reviewed: Jan. 23, 2006
Quick, easy, and a favorite with kids. All of the neighborhood moms have asked for this recipe. I prefer to cook raw boneless chicken in the barbeque sauce with onions and peppers for a richer flavor. I chop the chicken, return it to the sauce with the onions and peppers and spread the mixture on a Boboli or homemade crust and top with mozzerella.
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2 users found this review helpful

Asian Orange Chicken

Reviewed: Feb. 4, 2006
Great orange flavor - tastes similar to restaurant Crispy Orange Chicken. The following changes should improve texture... After frying chicken keep warm on baking sheet in oven. Reduce cornstarch to 2 tsp. and dissolve in 1 Tbsp. water before wisking into boiling sauce. Transfer chicken to serving platter and pour sauce over all. Don't heat chicken in sauce or crispy coating will flake off into sauce. Broccoli, sweet peppers, carrots, snow peas, and/or scallions would be nice - may need extra sauce if adding veggies.
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898 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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511 users found this review helpful

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