Jeanne Recipe Reviews (Pg. 1) - (18611496)

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Quick and Easy Sauteed Spinach

Reviewed: Apr. 29, 2014
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.
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2 users found this review helpful

Big B's Collard Greens

Reviewed: Oct. 11, 2012
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!!!
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15 users found this review helpful

Soul Smothered Chicken

Reviewed: May 14, 2012
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!!!
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224 users found this review helpful

Home-Style Scalloped Potatoes

Reviewed: Apr. 22, 2012
Great recipe! I did parboil my potatoes first to cut down on cooking time, and added a pinch of nutmeg to the sauce - can't remember where I heard of it, but is takes the flavor of the dish to a totally different place and it's delish! kept everything else the same. Good recipe for Sunday dinner, a little too much work for a week night!
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1 user found this review helpful

Quick-Stuff Pork Chops

Reviewed: Feb. 16, 2012
Great for a quick weeknight dinner. I didn't have the stuffing mix, so I follwed the recipe up to this point and then added 1 cup of Minute rice and 1 cup of chicken broth instead. Turned it off (just like cooking regular minute rice) and covered it. Served it as a side dish. Nifty!
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1 user found this review helpful

Rainbow Pasta Salad II

Reviewed: May 28, 2011
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.
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118 users found this review helpful

Sweet and Spicy Pumpkin Seeds

Reviewed: Nov. 2, 2009
What I did differently: melted the butter and added everything BEFORE coating the seeds, so I could taste the mixture first. I used light brown sugar but after taste-testing, decided to add a bit of white sugar too. Added more hot sauce (probably about 10 "drops"). I also boiled the seeds first in salted water for 10 minutes, per another reviewer's suggestion. I made some with this coating and some without. Didn't "wow" me on the first taste, but I found myself going back for handful after handful till I noticed they were gone! Next time will try dark brown sugar and definitely more hot sauce. These weren't really spicy at all, even with the extra hot sauce. And boiling the seeds first didn't affect the quality at all, definitely recommend that.
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1 user found this review helpful

Sweet Potato Pie I

Reviewed: Feb. 3, 2009
Absolutely phenomenal! My dad said this is the closest to my mom's sweet potato pie than any he's every had (and she was da best!!!) I separated the eggs and beat the egg whites before blending them in (I guess I thought it would make the pie extra light). It's an extra step that you don't have to do, but the pie was very custardy and not heavy at all. It also came out beautifully orange. I used ready-to-use deep dish pie crusts too. Other than that, followed recipe to a "T". Thanks for this recipe! I love this website, I'm becoming known as a great cook...if people only knew my secret was!
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10 users found this review helpful

Cola Pork Chops

Reviewed: May 12, 2008
I made this twice. The first time, just like the recipe states. I think I would have given it a 2, only because the chops were very tender. I changed up and used barbeque sauce, added a dash of this and that, and the chops were a little better. Not one of my favorite recipes, but definitely makes a tender pork chop.
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2 users found this review helpful

Grandma's Corn Bread Dressing

Reviewed: Mar. 23, 2006
This is an excellent recipe if you are familiar with southern cornbread but never cooked it and want to try with a basic recipe. If you are new to making it, some things you DEFINITELY need to know: 1)"Dry Corn Bread Mix" is "corn meal mix" with the baking powder and flour already in it, and not Jiffy or sweet brands. The Aunt Jemima brands are perfect. Sweet dressing doesn't have the traditional southern taste. 2)Sage is delicious but it is VERY strong. If you are not used to sage, cut the recipe amount in half and add your sage to the recipe before the eggs, so you can taste as you go along. 3)The more you stir and mix this recipe, the more dense and gummier it gets. If its "wet" before you bake it, the stiffer it will be when it's done. It will sit up like a brick! If you like a lighter, fluffier dressing ("stuffing" like), only add as much liquid as needed to be visibly moist like thick stew; it should still be chunky when you pour it in the baking dish to get a light consistency. 4)For non-vegetarians, add meat to this dish! Almost any meat will go well: cubed or shredded turkey, ham, chicken, sausage, ground beef, bacon. Try your favorite. 5)BE CAREFUL if you use poultry seasoning, some blends have salt. Reduce the recipe salt if needed. 6) My grandma told me her secret to good dressing is the vegetables, so use plenty celery & onion. Cook them only until tender and the onions are translucent so you don't lose all the crunch. It adds great texture.
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3266 users found this review helpful

Beef Pot Roast

Reviewed: Oct. 5, 2005
I tried this recipe on my first attempt at pot roast, mostly because the technique seemed easy. But I put my own touches on it. I used the chuck roast and seasoned it w/ salt, pepper, garlic powder, and a little italian seasoning. Make sure you sear the meat well, but not burned. After searing, I put the onions in the pot with a diced bell pepper, a few cut up baby carrots, a can of sliced mushrooms, a dash of Worcestershire, and half a can of beef broth. I let it come to a boil, then put the roast back in the pot and put it in the oven. Last thing was to thicken the liquid with a little flour. This pot roast tasted so homemade, my husband and daughter cleaned up for me! Make sure that you add some type off liquid (broth, wine, water, or combination), otherwise yours will be very dry. Hope this helps, I now have a pot roast recipe!!!
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602 users found this review helpful

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