JENNASEA Recipe Reviews (Pg. 1) - Allrecipes.com (18873668)

Boudreaux's Zydeco Stomp Gumbo

Reviewed: Feb. 20, 2007

A tasty dish! I browned chicken thighs in olive oil, then added the sausage. I drained the meat on paper towels, and deboned the chicken. I made the roux in the same pan, incorporating the drippings. After adding 2 1/2 quarts of stock and one Yuengling Lager, I added the veggies (including okra), chicken and sausage back to the pot to simmer. About five minutes before serving, threw in the crab meat and shrimp, which was all it took to cook the shrimp perfectly. I probably won't wait until next Fat Tuesday to make this one again!

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Poblano Chile Enchiladas a la Gringa

Reviewed: Jan. 9, 2007

I tried this recipe on a whim, and I'm so glad that I did! It's delicious. I put my own little spin on it, though- instead of boneless chicken breasts, I used split breasts on the bone. I browned the chicken before I added the water, onions, ect. I then deboned and shredded the chicken. I fried flour tortillas, stuffed them, covered with the remaining sauce, covered with cheese, then baked for 25 minutes. What a great meal. Another recipe to add to my arsenal!

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Sweet and Sour Drumettes

Reviewed: Feb. 16, 2006

When I made the sauce, I doubled the recipe, but only used half the sugar. I did not fry the chicken first, I just baked it in the sauce. I actually liked the fact that the sauce wasn't thick; I spooned some over the chicken and the brown rice that I served, and it didn't overwhelm the dish. By the next day, the sauce had thickened, so I took the meat off the bones and stir fried it with the leftover rice and added some quickly blanched green beans. It was good, but I'll use even less sugar next time.

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Pasta with Sweet Peas

Reviewed: Feb. 12, 2006

Quick and easy, and I finally used that can of peas that has been in the cupboard for ages! I used a little more chicken stock, and added freshly grated parm. I'll make this again if I'm in hurry (and in the mood for peas. . .)

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Yakisoba Chicken

Reviewed: Feb. 5, 2006

This recipe was okay. I didn't have soba noodles, so I used whole wheat spaghetti. I like soy sauce, but this was just too salty for my liking. I would have added more cabbage, and maybe some snow peas or other vegetables to give this dish some color. (It just looks bland!) I might make it again, but I would doctor it up.

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Shrimp Scampi Bake

Reviewed: Feb. 5, 2006

My boyfriend and I really enjoyed this scampi. I had some frozen uncooked deviened shrimp on hand, so I quickly boiled the shrimp for about two minutes to easily remove the shells. I baked it for about five minutes, and the shrimp was done to perfection. I used about half of the butter, and was generous with the dijon and lemon juice. I will make this again.

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Roasted Vegetables

Reviewed: Feb. 5, 2006

I absolutely love this mixture of veggies! This dish is colorful, full of flavor, and so easy! This is my new favorite roasted vegetable recipe. I will make it often!

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Pasta with Asparagus

Reviewed: Jan. 26, 2006

I was pleasantly surprised by this dish. Light, fresh, and easy! I used whole wheat pasta and it was wonderful. I only had frozen asparagus on hand; next time I will use fresh.

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Strawberry Pretzel Pie

Reviewed: Jan. 25, 2006

I had this dessert at a picnic many years ago. I was pleased to find that when I prepared this recipe, it was the exact recreation I was hoping for!

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Roasted Red Pepper Cream Sauce

Reviewed: Jan. 25, 2006

A very lovely sauce. I served it with pan-seared scallops. The prep time was legnthy but worth the effort.

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Asian Salmon

Reviewed: Jan. 25, 2006

Fantastic! I was never a fan of salmon until I tried this recipe. I have prepared it countless times for friends and family, and they all love it!

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Pan-Roasted Steak and Onions

Reviewed: Jan. 25, 2006

The marinade really complimented the beef. I enjoyed the onions as well. I followed the recommended cooking time for medium rare, and the meat came out closer to well done. I will cook it half as long next time.

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Baked Mushrooms

Reviewed: Jan. 25, 2006

Simple, light, and tasty. I served it alongside a steak, and it was a lovely compliment. I will whip these up again.

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Pork Chops in Beer

Reviewed: Jan. 25, 2006

The pork came out moist and tender. I used Molsen Canadian, and it worked well. The sauce was nice and thick, and stuck to the meat. Quick and easy; I will make it again.

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