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

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Lemon Square Bars

Reviewed: May 2, 2006
Have made this recipe many times -- the following changes make these bars a "5": Add 1 teaspoon grated lemon zest to crust. Reduce butter by 2 tablespoons. Bake until filling is set - may need to add 2-3 minutes depending on your oven and baking pan (I also bake crust an extra 2 minutes). Dust with sugar to disguise browning. Loosen edges of bars with a sharp knife while still warm. Chill or partially freeze bars to facilitate cutting. ------------------------------------------------------------------------------------------------------- For the reviewer wondering how to measure the juice: 1/2 cup + 2 tablespoons = 5/8 cup.
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1616 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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942 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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582 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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529 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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166 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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155 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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87 users found this review helpful

Curried Coconut Chicken

Reviewed: Sep. 1, 2006
Usually I reduce the salt in recipes, but this dish needs most of the salt called for, and the pepper too. As written, you'll end up with a fairly runny sauce after simmering for 30-40 minutes. However, I simmer this much longer, uncovered and stirring frequently until it is thick and the tomatoes break down and blend into the sauce. (At least an hour depending on how much you let it bubble.) You could instead use less tomatoes, but I really like the recipe the way it's written, just simmered MUCH longer. Goes great with a Thai cucumber salad, zucchini, carrots, and/or cauliflower. I disagree with the other reviewer - unsweetened coconut milk is the way to go. EVERYONE loves this recipe - even those who've never tried curry.
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77 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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72 users found this review helpful


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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68 users 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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58 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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56 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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51 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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36 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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28 users found this review helpful

Seafood Chowder

Reviewed: Sep. 30, 2006
Excellent flavor for such an easy recipe! Used low fat ingredients in place of non-fat, frozen corn instead of canned, and clam juice for corn water. Heating mushroom soup and cream cheese together first and wisking is a better way to blend. I didn't watch soup carefully enough and it boiled causing the soup to brown on the bottom. This worked to my advantage because the brown flecks disguised the mushrooms which my husband ordinarily won't eat - ha, ha! He asked me to cut the pepper in half next time.
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27 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

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

Best Easy Chicken Croquettes

Reviewed: Apr. 7, 2006
These were terrific. Used chicken breasts poached in broth. Didn't have Italian bread crumbs so I added some sage and thyme to plain crumbs. Browned croquettes in oil instead of shortening and kept warm in oven. Added poaching broth to remaining soup for gravy instead of milk. Next time I'll pre-cook the celery and onion. Served with mashed potatoes, glazed carrots and peas.
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21 users found this review helpful

Red Velvet Crinkle Cookies

Reviewed: Dec. 7, 2013
These are perfect for Christmas! I confess that I changed the recipe a bit because I didn't have time for a dry run with it as written and I was looking for a plain rich chocolate flavor. My changes were simple - omitted lemon zest and wisked 1/4 cup unsweetened cocoa into the dry ingredients and 1 tsp. vanilla extract in with the eggs. The result was the flavor I'd hoped for with a light cake texture. I'd prefer a slightly denser texture, but this can't be beat for for an easy, quick, from-a-mix recipe. Using a 1-inch melon ball scoop yielded a small cookie - perfect for cookie exchanges. Otherwise I would double the cookie size. The trick to the crackles is to roll the dough balls around until the confectioners sugar is thick and even all the way around. Be sure not to overbake or the cookies become too firm and dry. Very pretty!
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18 users found this review helpful

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