Jeanne Profile - Allrecipes.com (18611496)

cook's profile

Jeanne


Jeanne
 
Home Town:
Living In: Detroit, Michigan, USA
Member Since: Oct. 2005
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Quick & Easy
Hobbies: Music, Charity Work
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Jeanne
About this Cook
Married, 2 beautiful kids, working mom, love to cook!!! Wish I could spend more time in the kitchen! Love Food Network (taught me a lot of what I know). Mom was a great Soul food cook, but believed in educating our palates and expanding our horizons. Helped me to appreciate food of different cultures -- I'll try almost anything once!
My favorite things to cook
Soul/southern, comfort food, Americazn classics....dessert too!
My favorite family cooking traditions
Thanksgiving -- hands down!!!!!!! Nothing compares.
My cooking triumphs
Getting my husband to eat something other than fried chicken and mashed potatoes.
My cooking tragedies
Bringing Rice Krispie Treats to a Thanksgiving dinner at a former boyfriend's house. His mother and grandmother came out of the womb with oven mitts on -- and I bring Rice Krispie Treats to their home. Was I nuts????
Recipe Reviews 11 reviews
Quick and Easy Sauteed Spinach
I give this recipe 5 stars not just because of the taste, but because it hits my other high-priority criteria for a 5-star recipe: tasty, inexpensive, healthy, and fast! The first time I made it exactly as recipe states. Second time I sauteed some minced garlic (also from a jar) with some thinly sliced onions, then dumped in all the spinach. didn't have fresh grated Parmesan so I used the "green-jarred" stuff another reviewer mentioned. I sprinkled in the just before serving so it would "melt' and not be gritty. Kids still loved it. I'm grateful for quick and easy recipes like this one, as I try to transition to a healthier lifestyle for my family and me.

1 user found this review helpful
Reviewed On: Apr. 29, 2014
Big B's Collard Greens
NOTE: 1 BUNCH COLLARD GREENS = APPROXIMATELY 2 LBS. NOW....THIS RECIPE IS PERFECTION!!!! I have been making greens for years. I grew up on "bitter greens" as we kids called them - turnip and mustard greens with turnips in them, with no smoked meat (that's how my dad liked them - he hated collards). As a kid, i couldn't wait until Thanksgiving at my grandma's house, because she made "sweet greens" - collards with smoked meat. Growing up, I only learned how to make the bitter greens, and was left helpless when I married a man who hated turnips and mustards. I searched and tried many a collard green recipe, playing with seasonings, bacon, salt pork, ham hocks....and then BIG B'S COLLARD GREENS recipe crossed my path. THIS IS AN ABSOLUTELY PERFECT RECIPE I don't know how long Big B worked on getting the perfect mix of seasonings in perfect proportions to make such a luscious recipe. But thank you! I must admist I substituted turkey tails for the ham hocks, only because we cut back on eating pork. TOO DELICIOUS!!!

14 users found this review helpful
Reviewed On: Oct. 11, 2012
Soul Smothered Chicken
Hmmm, trying to think how I can help those that didn't quite get this recipe. 1.Unless you're used to cooking "soul" food, this aint no weeknight dish! I can whip it up quickly and have shortcuts, but don't attempt this on hump day if its your first time. 2. Smothered chicken is basically semi-fried chicken and pan gravy. If you can make decent fried chicken and a good pan gravy, put the two together and that's the gist of this dish. 3.To solve the soupy gravy problem, start with the rioux first: add the flour to the pan drippings and cook/stir constantly for about 5 minutes or so, then add the veggies to that for another 5 minutes. It will look a mess, but when you add the liquid and stir it good; your gravy will appear. Add about a cup of liquid at a time and stir between so its not too soupy. Then TASTE IT before you add the chicken. If it's bland, add more salt/pepper/garlic powder/dried thyme/cayenne or whatever till it tastes the way you want. THEN add the chicken. Hope this helps!!!

204 users found this review helpful
Reviewed On: May 14, 2012
 
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Cooking Level: Intermediate
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Cooking Level: Intermediate
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