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

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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

Basic Chili Recipe

Reviewed: Oct. 29, 2009
I like to simmer this until about half of the water from the tomatoes evaporates. Nice consistency. Great over rice or topped with cheddar cheese, sour cream or sliced green onions.
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2 users found this review helpful

Slow Cooker Beef Stroganoff I

Reviewed: Jan. 4, 2007
What a wonderful surprise! Such great flavor and texture from so few ingredients and little effort. I had 1.5 lbs. of beef and only one can of golden mushroom soup so I improvised by adding 1 1/3 cups beef broth instead of the water. Started with frozen beef cubes.
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4 users found this review helpful

Five Flavor Pound Cake I

Reviewed: Sep. 20, 2012
Dense, flavorful, excellent - even without the glaze!
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3 users found this review helpful

Apricot Scones

Reviewed: Dec. 25, 2006
Not too sweet, biscuit-like texture. A family favorite. Best eaten straight from the oven.
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2 users found this review helpful

German Iced Butter Cookies

Reviewed: Dec. 22, 2006
It wouldn't be Christmas without these cookies!
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2 users 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

Snickerdoodle Pinwheels

Reviewed: Dec. 22, 2006
These look special but are really easy.
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2 users found this review helpful

Cranberry Icebox Cookies

Reviewed: Dec. 20, 2010
I am a cranberry addict and loved these! Made the recipe as stated. Halved some of the cranberries and chopped the remainder to distribute the flavor evenly throughout. Didn't leave any whole. Agree that grated orange zest would be a nice addition. Substituting dried cranberries would completely change this recipe from the original. This cookie is a great addition to my collection of icebox cookie recipes. We keep a couple of rolls of homemade cookie dough in the freezer during the holidays so I can always have fresh cookies on demand. Prevents my husband for eating all of them at once too.
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12 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

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

Cranberry Date Bars

Reviewed: Dec. 22, 2006
Chewy, fruity, flavorful!
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2 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

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

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

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

Grilled Orange-and-Bourbon Salmon

Reviewed: Apr. 11, 2006
We love this recipe! My husband doesn't eat salmon, unless I make it this way. Tastes alot like the bourbon sauce served in chain restaurants. Did reduce bourbon to about 2 tablespoons; other times I've used Southern Comfort and that works too. I do recommend serving the marinade as a sauce - just boil it for at least 2 minutes. If you prefer, strain before serving. My kids pour the sauce over everything on their plate! Served with rice pilaf and broccoli.
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4 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

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

Angel Hair Pasta with Shrimp and Basil

Reviewed: Oct. 2, 2011
Terrific, quick and easy recipe. Made only minor changes - I forgot to drain the tomatoes so the sauce took longer to boil down but after reading the other reviews it sounds like this was a good accident. Increased the fresh basil and sneaked a little fresh chopped spinach in with the herbs (my family members think they don't like spinach - HA!). To avoid overcooking some of the ingredients I layered everything as it was cooked in a deep covered casserole to keep warm - pasta, then the shrimp, last poured the sauce over all. Don't reheat the shrimp in the sauce as they'll be overcooked. Also add the fresh herbs during the last 2 minutes of cooking to retain more flavor.
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10 users found this review helpful

Displaying results 1-20 (of 92) reviews
 
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