Jeanette Recipe Reviews (Pg. 1) - Allrecipes.com (18477874)

cook's profile

Jeanette

Reviews

Photos

Menus

 
View All Reviews Learn more

Shaggy's Hana Bay Frootie Joy

Reviewed: Aug. 12, 2007
I've been making this drink for years. Just the thing to have on a hot day while BBQing. Using the Dole premade juices are just as good. The only thing that I do different that makes this even better is to use Malibu Rum, which is coconut flavored. Way yummy!
Was this review helpful? [ YES ]
2 users found this review helpful

Cajun Crawfish and Shrimp Etouffe

Reviewed: Aug. 12, 2007
The flavor was good, I wasn't able to find fish stock so I used chicken instead, which worked well enough. There are a few changes I will make next time if I do this again. The main one would be to cook this much longer than was recomended. 20 was not nearly enough to get the vegetables to the consistancy I prefer. Also, I like etouffe to have a cream sauce, so I will more than likely add some heavy whipping cream to the mixture. The flavors and the seasonings were wonderful though.
Was this review helpful? [ YES ]
2 users found this review helpful

Rhubarb and Strawberry Pie

Reviewed: Aug. 12, 2007
This turned out wonderful. I did as others suggested and made a lattace top to allow plenty of ventilation and the pie was plenty thick and oh so delish with some vanilla ice cream on the side. I will deff. use this recipe again.
Was this review helpful? [ YES ]
1 user found this review helpful

Coconut Bon Bons

Reviewed: Aug. 12, 2007
This is the recipe that my mom got from her greatgrandma, that we made throughout my childhood and that I use each year at Christmas time with my family. The only difference is that we don't measure anything. We use an entire 1 lb bag of powdered sugar, a regular size bag of coconut and a regular size can of sweetend condensed milk. As for tips: 1. place the dough in the fridge or freezer before you roll them to make it easier. 2. If you use a cookie sheet covered in wax paper you can roll the balls then store in the freezer so that they don't soften while you are dipping small batches. Which can then be placed back in the freezer to harden. 3. make sure that the balls are fairly small in size or once you add the chocolate to the outside they will get too big, try a few different sizes to find what works best for you before you roll out all the dough. 4. the bon bons also freeze well, you can leave batches in the freezer and pull a few out (or eat them frozen - yum) when you want a little treat or have company coming over. Good luck! You won't regret making these!
Was this review helpful? [ YES ]
84 users found this review helpful

Slippery Nipples

Reviewed: May 12, 2007
These are also known as buttery nipples - what ever you call it though, I love them!
Was this review helpful? [ YES ]
1 user found this review helpful

English Trifle to Die For

Reviewed: Feb. 15, 2007
All I can say is WOW. This was my first time making Trifle and this was delish. I did make some changes due to the size of dish I was trying to fill. I used twice as many raspberries and doubled the recipe for the custard. I used this extra to make the trifle with three layers instead of just one.
Was this review helpful? [ YES ]
29 users found this review helpful

Cajun Seafood Pasta

Reviewed: Feb. 14, 2007
There is so much flavor in this recipe. The amount of spice is perfect, it's hot but it doesn't take away from the flavor. After making this I tried to eat seafood pasta at a restraunt and it was so bland. I'm actually making this for my husband for Valentines dinner instead of going out, that's how good it is.
Was this review helpful? [ YES ]
6 users found this review helpful

Herb Rubbed Sirloin Tip Roast

Reviewed: Feb. 14, 2007
I can not count how many times I have tried making a roast and it has ended up falling apart and being stew. This is the first one I have made that turned out perfect and the flavors were wonderful. I will probably marinade it for much longer next time to really get the most from it.
Was this review helpful? [ YES ]
0 users found this review helpful

Vienna Schnitzel

Reviewed: May 15, 2006
This is the same way that my Oma (grandma) taught me how to make Schnitzel. If you are looking for a little bit of flavor, try using italian bread crumbs. And don't forget to add a little bit of lemon juice to it once it's on your plate. That's what really brings out the flavors. This has been my favorite thing to eat since I was a little girl and now it's my son's favorite.
Was this review helpful? [ YES ]
4 users found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

 Quick & Easy Grilling
Quick & Easy Grilling

Easy weeknight dinners, ready in a flash.

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States