Jeneen Skewes Pylant Recipe Reviews (Pg. 1) - Allrecipes.com (18347366)

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Jeneen Skewes Pylant

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Blackened Tilapia with Secret Hobo Spices

Reviewed: Jun. 2, 2007
This is a great rub. I have used it on fish, pork, and beef. My whole family loves it. I did decrease the paprika a little, but won't next time. This makes a lot of rub. One recipe was enough for 3 different meals.
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Out of this World Turkey Brine

Reviewed: Jul. 16, 2007
This brine was wonderful. I scaled down to 3 servings as I was only brining 4 chicken breasts (bone in). It was absolutely perfect. We usually season our chicken with a salt based seasoning mix. If I use it next time I would cut the salt a bit. You don't need any additional seasoning with this brine. It was moist and wonderfully flavored. I was very impressed. We have tried countless methods for moist chicken breasts and by far this was the easiest. Thak you for a great brine. We, a family of 6 are very grateful.
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Pasta e Olio

Reviewed: Jul. 16, 2007
I vary this recipe with 1/2 c olive oil heated in a saucepan, add 1 cup diced pepperoni, 2 tablespoons garlic and about 1/4 teaspoon of red pepper flakes. Add a handful of chopped parsley. Make sure when you add the garlic you only let it get blond in color. The worst thing for this dish is burning the garlic. If this seems dry add about 1/2 to 1 cup of pasta water and it will be perfect. Just remember when draining the pasta to save some of the pasta water. This is a nice alternative to rice or potato for a side dish.
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Caesar Salad Supreme

Reviewed: Oct. 7, 2007
This was by far the best Caesar Salad I have ever had. I had a dinner party last night and served this. Everyone wanted more. The only change was anchovy paste for the filets, everything else was as given. Thank you so much for sharing this recipe. I will be making it often.
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Golden Rum Cake

Reviewed: Oct. 7, 2007
this was the moistest cake I have ever had. Everyone loved it. The only thing I did different was accidently added the rum to the glaze ingredients. I put 1/2 into the cake pan, put the cake back in and poured the rest over the cake and let it sit. OMG! so good. Thanks for sharing.
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Chicken Marsala

Reviewed: Apr. 30, 2008
ok, so I never follow a recipe as given. Usually because I don't have all the ingred. I browned the chicken as called for, then I removed them from pan, added mushrooms and about 1/2-1 cup chicken broth. I cooked the mushrooms and added 1 can of cream of mushroom soup. When that was all blended and cooked, I added the chick back to pan and cooked it on low for about 25 min. It is so good. Cooked in under 30 min and my husband though I cooked for hours. Served with pasta nad cauliflower. Thanks for the recipe. he marsala and sherry are a great combo.
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Birthday Bones

Reviewed: Dec. 20, 2008
Although I did not try them myself, my 2 dogs ate them right up. I did sub brown rice flour, just because I hd it on hand. They smelled great cooking and as weird as it seems my dogs seemed to be waiting for them to come out of the oven.
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Irish Cream Creme Brulee

Reviewed: Dec. 20, 2008
This was soooooo good. like silk on my tongue. I love creme brulee and this was by far the best I've ever had, including when we go out. I used Bailey's Irish Creme with a hint of caramel and it was perfect. Thank you for sharing this recipe.
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Spaghetti Salad II

Reviewed: Jan. 6, 2009
This was so good. I mixed everything while I waited for the pasta to cook and I could have ate the whole thing even without the pasta. I did wait though and am glad I did. Thanks for sharing.
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Amazingly Easy Irish Soda Bread

Reviewed: Mar. 17, 2009
I really thought this was a wonderful bread, maybe not authentic Irish soda bread but myy corned beef and cabbage isn't either. Anyway, I made 2 loaves and added raisins to the second loaf. I did cook it at 375 for the 1st 30 min., basted turned down to 350, basted every 5 to 10 min. for the next 40 min. It was perfect. I think I my use this recipe and tweak it for several different uses. Just a good all around recipe.
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Ginger Glazed Mahi Mahi

Reviewed: Mar. 19, 2009
I love fish but we seldom have it because my husband isn't a big fan. I made this and he loved it. Asks for it at least once a week, and always eats any leftovers for lunch the next day.
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Hot German Potato Salad III

Reviewed: Apr. 18, 2009
Tricia, thank you for sharing this recipe, I thought it was perfect as written. I did use russets and would use yukons next time as they hold together better. You have a great recipe and now so do I. Jeneen
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Red Chard and Caramelized Onions

Reviewed: Apr. 29, 2009
I really love this dish, I made it as stated and it was excellent as a side dish. I then added some cannelinni beans and roasted red pepper for a light lunch and it was perfect. The thing about a recipe like this is you can play around with it and be pretty sure it will be wonderful. Thanks so much for this recipe. Into my favorites for sure.
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Lentil and Sausage Soup

Reviewed: May 5, 2009
Angchick, thank you so much for sharing this recipe. I made it today as in CT we haven;t seen sun since Sat. the only things I changed were to ise scallions and minced dried onions as I was out of real onions, and I added about 1/4 tsp. of red pepper flakes. Also, out of spinach but had some arugula I needed to use and used that. Minor changes. This is sooooo good. Even my kids are eating it. This really is sooo good, I cooked the sausage slow on med heat and got a great fond on the bottom of the pan, not burnt a bit, and it deglazed beautifully.
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Grilled Marinated Shrimp

Reviewed: Jun. 8, 2009
I followed this recipe almost exactly. I didn't have tomato paste so I used 2 TBSP of ketchup instead. Was very good. Also I served this with linguini with a sauce made from the remainder of the marinade and about 1.5 cups of broth made b cooking the shrimp shells with about 1.5 quarts of H2O, salt, pepper and a pinch of cayenne. I simmered the shells for about 30 min. I used 1.5 c broth, leftover marinade and boiled it for about 10 min and then simmered for 20-30 min. I added this to linguini, added 1/4 c fresh parmesan and served. M family went wild for this, it was so good. Thanks for sharing a great recipe.
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Fried Rice I

Reviewed: May 7, 2010
This is a great recipe for fried rice. The only one I've ever made using hot rice that doesn't get mushy. Also I usually play with recipes, but I made this as stated and wouldn't change a thing. I've made it twice this week alone. Thanks for sharing. Jeneen Follow up 5/28/10,I have made this recipe several times since first reviewing it. Again, comes out perfect every time. I think the secret to it NOT coming out mushy with the hot rice is that when you add the rice to the hot oil/bacon grease and stir, you are coating each rice grain and protecting it from becoming mushy. When adding the rice to the pan make sure there is only oil/bacon grease and rice. Make sure you stir this well and coat every grain. Anything with a water base, i.e. onions, meat veggies etc. will make your rice come out mushy.
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Hamburger Soup

Reviewed: Sep. 21, 2010
This soup was great. It is so versatile. I used venison instead of beef. Beef stock instead of chicken, fire roasted tomatoes instead of crushed and added 3 sliced potatoes. It really isawonderful soup. You could used any ground meat and your favorite veggies, I think you'd always have a 5 star winner! Thanksso much for sharing.
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Fish Tacos

Reviewed: Jan. 11, 2012
These were so good. I followed the recipe almost exactly. I added 1 tsp. of honey to the white sauce only because I knew it was a bit tangy for my family. I loved it just as it was. Anyway, I will make these again and again. I had a lot of white sauce left so not wanting to waste it, I used it the next night for a coleslaw dressing by adding just a bit of rice wine vinegar. OMG! Delicious. I also got to use the rest of the cabbage. Please try this recipe, you won't be disappointed.
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German Spaetzle Dumplings

Reviewed: Nov. 3, 2013
I maade this after not being able to find the recipe i've been using for years. This was better in taste and texture. We loved it. Thanks for sharing.
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Homemade Flour Tortillas

Reviewed: Mar. 16, 2014
These are amazing. Moderate work, huge return. I also watched the video and saw they kept them in a tortilla warmer, I didn't have one so I used a round pyrex casserole. Keep it covered in between making them they end up being warm and pliable, just perfect. Also, because I made these a couple of hours before I was eating them I put them in a cold oven and then put the hot cast iron skillet on the oven rack below them and closed the oven. They kept warm until dinner without heating the oven. I am going to try and freeze them, I'll let you know how that worked out. Just some notes, I kneaded the dough about 5 minutes. When rolling them I found that if you roll them by turning the rolling pin a 1/4 of a turn on every pass you will get round tortillas. Make sure you roll past the edge on every roll. Use enough flour and keep rolling, they will get thin. This made twenty 6 to 7 inch tortillas for me. I will never buy store bought again..
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