Chef Jean Louise's

27out of27

Reviews

North Woods Chicken and Wild Rice Soup - OAMC

Posted by JillAZ  

This soup was really excellent. I added a pint of fresh, shelled black-eyed peas, because I needed to do something with them, and substituted mirin for the sherry, because that's all I had on hand. Otherwise, I prepared as written, and it turned... — Chef Jean Louise Oct 15, 2009

Recipe #137393

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Corn and Coriander Fritters

Posted by An_Net  

This was a great way to use up some of the fresh corn that we've been getting from our CSA. Thank you for posting. — Chef Jean Louise Jul 27, 2009

Recipe #249553

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Firecracker Grilled Salmon or Ocean Trout

(1 person found this helpful) Posted by Wendys Kitchen  

I've made this now using both salmon and trout, and it turns out perfectly every time. — Chef Jean Louise Jul 22, 2009

Recipe #139288

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Sweet Corn Risotto

(1 person found this helpful) Posted by averybird  

This was really excellent! I made it to go with Firecracker Grilled Salmon or Ocean Trout and followed the recipe exactly, except for the substitution of chopped cilantro for the parsley to give it just a bit of kick. The directions were easy to follow, and the risotto... — Chef Jean Louise Jul 22, 2009

Recipe #218587

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Caramelized Onion Pizzas

Posted by Miss Erin  

I made these the other night using a variation on Arugula and Walnut Pesto, doubling the recipe here to make two twelve-inch pizzas. Like another reviewer suggested, I reduced the brown sugar by half, and I think they turned out great. Thanks for posting! — Chef Jean Louise May 15, 2009

Recipe #14962

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Quick n Easy Quiche Crust

(2 people found this helpful) Posted by Elizabeth  

This is a great, easy crust. I use it with Basic Quiche, and cook the quiche at 400 degrees for 25-35 minutes. — Chef Jean Louise May 15, 2009

Recipe #18185

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Pasta Alla Carbonara

Posted by Barb Gertz  

I made this with the last of our Easter ham, substituting green onion for the baby peas (DH doesn't like peas) and canned diced tomatoes for the Roma tomatoes. I also added a couple cloves of minced garlic. It was a quick, easy dinner and very... — Chef Jean Louise Apr 16, 2009

Recipe #112066

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Delicious Crab Cakes

(1 person found this helpful) Posted by KITTENCAL  

I made these with a mix of tinned crab and salmon, because that is what I had on hand. As another reviewer suggested, I added 1/2 cup of breadcrumbs to the meat mixture before making the cakes, and they stayed together very well. With regard to... — Chef Jean Louise Apr 9, 2009

Recipe #96018

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Singapore Noodles With Ground Beef and Chickpeas

Posted by KITTENCAL  

This is an excellent dish with a nice heat and complex flavor. My husband had the leftovers the next day and said they were great. Thanks for posting! — Chef Jean Louise Apr 7, 2009

Recipe #216102

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Sweet Potato Curry With Spinach and Chickpeas

Posted by Kozmic Blues  

This is a wonderful way to use sweet potatoes. If you've got fresh tomatoes, use them. It really adds a lovely flavor. — Chef Jean Louise Apr 7, 2009

Recipe #84474

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Baked Italian Sausage With Potatoes and Rosemary

Posted by bluemoon downunder  

I made this the other night with a mixture of golden beets and potatoes and four sausages, and it turned out wonderfully. It was easy to put everything but the bread together the night before and toss the bread in just before baking. Since it... — Chef Jean Louise Apr 7, 2009

Recipe #165762

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Sweet Potato and Lentil Soup

Posted by misstasty  

This is a tasty, inexpensive, easy soup that makes a hearty meal when served with cheddar biscuits or cornbread. In addition to sweet potatoes, I've also made it with a mixture of sweet potatoes and turnips. — Chef Jean Louise Apr 7, 2009

Recipe #164652

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Paula Deen's Praline French Toast Casserole

Posted by Barb Gertz  

I only had enough bread to make a half recipe, and since I didn't have a small enough casserole dish, I crumbled the bread into the batter and spooned the mixture into well-greased muffin tins. I filled the cups 2/3 full with the batter, then... — Chef Jean Louise Apr 7, 2009

Recipe #117106

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Stuffed Pork Chops

Posted by TiaGem  

I have made this recipe several times now, and it's always perfect! My only modifications are browning the onions and celery in the butter before tossing the stuffing together and using Cream Soup Substitute thinned with chicken broth in lieu of the... — Chef Jean Louise Apr 7, 2009

Recipe #46695

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Baked Beets

Posted by sugarpea  

These were really a hit, even with my brother and husband who usually aren't beet fans. I made them to accompany Stuffed Pork Chops. The prep was easy, and once the beets were baked, the skins and stems came right off, just as you said! — Chef Jean Louise Apr 7, 2009

Recipe #72861

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Louisiana Style Blackened Chicken

Posted by Latchy  

Recipe #66857

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Chunky Apple Muffins

(2 people found this helpful) Posted by Geema  

Just had one fresh out of the oven, and these are great! For one cup of the flour, I subbed 1/2 cup spelt flour and 1/4 cup each of ground flax seed and oat bran to get some whole grains in there. I also substituted dark brown sugar for white,... — Chef Jean Louise Jan 27, 2009

Recipe #52251

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Curried Turkey, Apple and Sweet Potato Soup

Posted by Barefoot Beachcomber  

This was just wonderful! I prepared as posted until step 13, when I pureed half of the sweet potato and broth mixture and then added it back to the pot along with the apple puree. Thank you so much. — Chef Jean Louise Jan 1, 2009

Recipe #333763

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Nutmeg Sweet Potato Bread

(1 person found this helpful) Posted by dicentra  

I've made this several times now, and it has worked like a charm every time! I set my ABM for white bread, a 1.5 lb. loaf. — Chef Jean Louise Jan 1, 2009

Recipe #297577

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Roasted Potatoes and Baby Carrots With Garlic

Posted by KITTENCAL  

This was delicious and easy to prepare. I made it to accompany "Cajun Pot Roast with Corn and Tomatoes," (Cajun Pot Roast With Corn and Tomatoes) and it worked fabulously! Thank you for posting. — Chef Jean Louise Jan 1, 2009

Recipe #145287

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