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 8 reviews
Big B's Collard Greens
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!!!

7 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!!!

49 users found this review helpful
Reviewed On: May 14, 2012
Rainbow Pasta Salad II
Once again, a great "basic" recipe with plenty of opportunity for variation. My tips for a gorgeous and delicious salad: 1) don't overcook the pasta. your salad will turn to into a broken mushy mess. 2) you MUST refrigerate this for at least 4 hours. even if you start with cold ingredients, the flavors must have time to come together. 3) cheap salad dressing will ruin this dish. go for the good stuff, whatever you use. 4) the salad is not meant to be "wet & drippy". go easy on the dressing. add salad seasoning or spices from your own rack if it needs a kick. 5) grape tomatoes cut in half and english cucumber keep the salad from getting soggy. 6) whatever spice you use, stay away from salt. it will make the tomatoes and cucumbers run. 7) don't be tempted to add too much liquid. your veggies will create more juice and the longer the salad sits, it will get wetter and your noodles will continue to swell.

77 users found this review helpful
Reviewed On: May 28, 2011
 
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Cooking Level: Intermediate
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Cooking Level: Intermediate
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