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

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Paul's Pumpkin Bars

Reviewed: Oct. 13, 2006
Ready for a wow-factor twist on this? I used previous suggestions to make this more of a bar-cookie consistency and added a bag of semi-sweet chocolate morsels at the last minute before popping into the oven. Simply awesome. I can see white chocolate chips, butterscotch, etc... let the sky be the limit. OH, AND, I cut sugar down to 3/4 cup and oil down to 2/3 cup and we didn't miss it a bit... why add calories/fat when you don't really need it? ENJOY THIS EASY AND YUMMY FALL RECIPE!
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329 users found this review helpful

Sausage Pasta

Reviewed: Jan. 29, 2008
In response to the previous poster who asked how the sausage should be prepared: my recommendation is to remove the casing- especially if you're serving it to kids. If you don't remove the casing, it could roll back while cooking the sausage pieces and you'll get the inevitable question from your kids, "What's this?" then "What's it made out of?" then "Ewww!" Best bet: use frozen sausages, thaw very lightly in the microwave, then use a sharp knife to cut membrane and remove.
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285 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

Pepperoni Stuffed Mushrooms

Reviewed: Jan. 7, 2008
I made these for our Christmas Eve celebration and they were a hit. I used the gigantic stuffing mushrooms from Costco, which made for a showy platter. Instead of butter crackers I used French's Fried Onions (Cheddar flavored) and whirled them up to crumbs in my mini processor... I believed this really added that special somethin' somethin' to what was an already fantastic appetizer. Bravo, Koalagirl, for providing an excellent appetizer recipe!
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41 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

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

Southern Fried Chicken

Reviewed: Oct. 3, 2006
This was my first time ever making fried chicken (no kidding! A 39 year old married 13 years!) and it turned out terrific. Simple ingredients made for gentle flavors that shined through. Paired with a simple salad of butter lettuce and grape tomatoes and smashed Yukon gold potatoes sprinkled with sea salt and butter and viola! a fabulously homey indulgence...
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12 users found this review helpful

Balsamic Vinegar and Olive Oil Dressing

Reviewed: Dec. 21, 2007
I reduced the oil by half and even beefed up the balsamic- I think this is a good one to play with to find that magic mojo. Also added a crushed garlic clove and some fresh rosemary. A good all-around dressing for the Mediterranean Diet- I'm sure I'll be tweaking it some to suit different salads and moods in the future.
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10 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

Slow Smoked Pork Spareribs

Reviewed: Nov. 20, 2008
Excellent- This came out well without all the time vested into it- I'm sure it would be amazing with the smoker. But, I don't have a smoker so I dry-rubbed the meat (which was, incidentally, mostly frozen) and then grilled it, basting the meat with the sauce. It came out fantastic and our guests loved it.
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9 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

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

Pearl Baked Cream Onions

Reviewed: Dec. 24, 2009
FANTASTIC. I used fresh peal onions and followed package instructions (par boil 3 minutes, rinse, cut both ends and peel outer layer off) then proceeded with recipe exactly as written. I made it in a gratin dish and it looked positively inviting. It didn't disappoint! Served it with a cross rib roast and mashed sweet potatoes (the combo of this dish and the mashed sweet potatoes was out of this world on the plate) for Christmas dinner.
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8 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

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

Saucy Chicken Cordon Bleu

Reviewed: Nov. 8, 2005
LOW CARB VARIATIONS: I cut the flour down to a bare minimum and substituted wheat germ for the bread crumbs... it gives the crunch without the carbs. (I also added some dried parsley in the wheat germ for flavor/color.) I used 1/2 and 1/2 instead of milk which made a big difference in the flavor without the added carbs. I had no swiss cheese, so I used provolone, which was perfect. A radical departure in the sauce to reduce carbs still yielded excellent results: I completely omitted the cream of mushroom soup, but rather sauteed the mushrooms in butter and then wine and poured over the chicken to bake. Delicious!
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5 users found this review helpful

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

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

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