Jeanne Recipe Reviews (Pg. 1) - Allrecipes.com (18640296)

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Jeanne

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Honey Nut Granola

Reviewed: Apr. 14, 2012
Good- I added some coarse sea salt to give it a little punch and that did the trick. I turned the oven down to 250 after the first 10 minutes, then stirred it every 7 minutes thereafter for a total of three 7 minute stints. It came out perfectly.
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4 users found this review helpful

Lemon Chicken Piccata

Reviewed: Nov. 1, 2011
Excellent! I liked the idea of using a warm platter to keep the done chicken in while the others are cooking. Served this over fettuccine noodles for the kids; and because we try to keep it as LOW CARB as possible, my hubby and I ate it over sauteed julienned veggies. (I recommend jullienned onions, zucchini, and carrots in olive oil with minced garlic.)
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4 users found this review helpful

A Number One Egg Bread

Reviewed: Sep. 16, 2011
As an egg bread, very nice. As a Hawaiian bread, not so much. IF you are making this as a Hawaiian bread, add more sugar. I'm thinking of increasing the 1/4 c. of sugar to at least 1 c. I made these as Hawaiian rolls and was able to get 15 nice size rolls in a 9 x 13 glass pan. They rose incredibly well and had a nice flavor, although not quite to the sweetness of Hawaiian. Mine were done after 22 minutes, so 40 minutes at 375 was quite long- a little warning just to check them at the half-way mark. With some tweaking, I think these would make an excellent Hawaiian roll to make sliders, morning egg sandwiches and more.
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5 users found this review helpful

Ninety Minute Cinnamon Rolls

Reviewed: Feb. 27, 2011
***BAKE WITH CAUTION- MY OVEN CAUGHT FIRE WITH THIS METHOD OF MAKING CINNAMON ROLLS*** I thought it was clever that these cinnamon rolls are actually made in muffin tins- but it turned out volatile. The sugar and butter mixture bubbles up and oozes out of these as they bake and rise in the oven; so much so that it oozed all over the oven bottom and caused an oven fire in my home. These would be fantastic, but the instructions should be in bold face: YOU MUST PLACE A LARGE COOKIE SHEET UNDER THE MUFFIN PAN TO CATCH THE DRIPPINGS. Please, anyone trying this recipe, note this and do this to avoid any fires in your kitchen.
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254 users found this review helpful

French Baguettes

Reviewed: Feb. 24, 2011
All I can say is WOW. Simply the best baguette/french bread recipe for the home cook. Authentic to the core. I forgot the eggwash and the crust still came out crispy with that signature crunch that french bread makes when you tear it apart and watch the steam rise from it, then slather it with butter and.... oh, hello... lost in how good that was. Time for another loaf!
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2 users found this review helpful

Nana's Barbeque Sauce

Reviewed: Jan. 15, 2011
Excellent. Doubled the recipe and sweat the onions in some olive oil then added the rest of ingredients. I simmered about 25-30 mins to really develop the sauce. Used with pulled pork and pulled chicken with rave results. Next time I might try adding a bit of liquid smoke and see where that takes the sauce. Perfect sauce though.
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4 users found this review helpful

Taylor's Piroshki

Reviewed: Dec. 19, 2010
This recipe is best using the time-honored tradition of using roasted beef and then grinding it in a hand-cranked meat grinder. Totally old-fashioned, yes, but it yields unmatched richness. (Ground meat lends a much harsher and hollow flavor) (Trust me, I've eaten these for 40+ years). Ironically, though, if you want to cut time on making the dough- frozen Bridgefield bread loaves, thawed and rolled out, yields virtually the same taste as far as the bread is concerned.
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14 users found this review helpful

Cabbage Borscht Mennonite Soup

Reviewed: Dec. 19, 2010
This is much like my mother's borscht- here's a tip: she peels the potatoes and puts them in whole (instead of cubing them). When they soften, she cradles them in a large spoon and uses a fork to break them into bite sized chunks and. For some reason, THIS MAKES ALL THE DIFFERENCE. I know not why. Try it, you won't be disappointed.
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16 users found this review helpful

Out of this World Turkey Brine

Reviewed: Nov. 27, 2010
Helpful hint: I had a 24 lb. bird and could not find a container large enough to accommodate. I bought a 10 gallon plastic storage container with a lid and lined it with a new, clean Hefty trash bag. Pour the brine in the bag, put the turkey in and store in the fridge. Turn it every so often. I also added lemon and orange slices to the brine- very very moist turkey. There was no need to salt the turkey. I put pats of butter in between the skin and breast meat before roasting. Perfect turkey. I've brined for years and this was a new recipe for me. Enjoy and experiment a bit. Brining will definitely convert you into being a master Thanksgiving chef :-)
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8 users found this review helpful

Tender Potato Rolls

Reviewed: Nov. 27, 2010
Made these for Thanksgiving- fantastic results. I took out what equaled about one mashed potato out of the massive mountain of mashed potatoes I had made ahead of time. Contrary to the recipe, my mashed potatoes already had butter, salt, sour cream in them and the recipe still turned out perfect. Excellent, easy to make, rich and satisfying roll. (Makes awesome little turkey sandwiches for leftovers- layer turkey, stuffing, cranberry and a little mayo on the roll.)
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8 users found this review helpful

My Best Clam Chowder

Reviewed: Oct. 23, 2010
Excellent springboard! Changes I made: minced 4 slices of bacon and then added onions, celery and carrot. After transparent added clam juice and potato cubes and water to cover. The rest I did the same. Bacon adds a most excellent background flavor that marries with the clams perfectly.
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4 users found this review helpful

Orange Caper Chicken

Reviewed: Sep. 29, 2010
Really excellent- 4*'s because I had to tweak. First, the recipe does need salt. I added about 1/2 tsp. to the flour and pepper mixture. Second, I added about 1 tsp. sugar to the orange mixture per other posters. It did add a nice sweetness to the tang of the capers. Because of this tweaking, it was fabulous- but without a little salt and sugar, I know it would be less than stellar.
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9 users found this review helpful

Clone of a Cinnabon

Reviewed: Sep. 25, 2010
Very good- better even still the next day. The frosting was... a little too cream-cheesy... it's why I didn't give it 5*'s. It needs tweaking. If you're lucky enough to have some left the next morning, slice in half, butter and grill on a hot pan for instant yumminess. If you have a lot left over, wrap individually in saran wrap- freeze and nuke for a quick breakfast treat.
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3 users found this review helpful

Banana Crumb Muffins

Reviewed: Aug. 23, 2010
Yup- there's a reason this has over 5,000 reviews and maintains it's 5* status- perfectly awesome. I didn't have brown sugar for the topping so I just used white sugar with excellent results.
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4 users found this review helpful

Pita Chips

Reviewed: Aug. 21, 2010
Excellent! I paired this with the "Extra Easy Hummus" recipe from Donalyn with great results. I had no chervil, but used a smattering of Italian Seasoning (about 1/4 tso) and it worked very well. Pita chips and hummus at a FRACTION of the cost for store bought with all the flavor and zest- no competition. I will be doing this from now on. So long, $4 bag of Stacey's Pita Chips!
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4 users found this review helpful

Extra Easy Hummus

Reviewed: Aug. 21, 2010
Very good- I did the garbanzo beans from scratch (not hard, just boil them until tender). I did add more garlic, lemon, and oil- but the basis of this recipe is an excellent springboard. No tahini is the key I was searching for, and this recipe delivered. I paired it with the "Pita Chips" recipe by Dawn and voila! pita chips and hummus at a fraction of the cost with completely most excellent results. Do this- you won't be disappointed.
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8 users found this review helpful
Photo by Jeanne

Real Italian Calzones

Reviewed: Aug. 20, 2010
Fantastic- this came out perfect. The dough was just the right texture and flavor. The crust was crispy with just the right balance of sweet and savory. I followed the dough instructions to the letter and modified the fillings to suit. Hawaiian style will be my next try (pineapple/ham) and then meatballs...
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4 users found this review helpful

Mom's Buttermilk Biscuits

Reviewed: May 21, 2010
Good, but I agree with others, a bit dry. Using other poster's suggestions, I brushed with milk and they at least looked gorgeous. Also, I have no biscuit cutter, so I used a red wine glass- it cuts through the dough better than a drinking glass and makes a nice sized biscuit.
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2 users found this review helpful

Big Al's K.C. Bar-B-Q Sauce

Reviewed: May 17, 2010
Very good- I used liquid mesquite-flavored smoke with great results.... FYI, the Dollar Store sells both kinds :-)
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6 users found this review helpful

Chewy Red Raspberry Squares

Reviewed: Mar. 17, 2010
These were not as good as I had hoped. Something, can't put my finger on what exactly, is missing from making these a knock-out. We added semi-sweet morsels to the oat mixture and the chocolate-raspberry connection was there... but it was really just OK.
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2 users found this review helpful

Displaying results 1-20 (of 46) reviews
 
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