JENNIFER Recipe Reviews (Pg. 1) - Allrecipes.com (1228544)

Garlic Feta Dip

Reviewed: Jul. 11, 2011

Yum! Used twice as much garlic and advice watching the salt if your feta is salty. I added some hot pepper flakes to liven it up. Great dip for veggies or pita, or if you're worried about vampires.

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Mango Lassi II

Reviewed: Jun. 19, 2011

Good - but in my opinion really needs a pinch of cardamom!

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1 user found this review helpful

Needed to add more mustard and honey and a touch of apple cider vinegar to get it to taste right for me, but in the end it turned out great! I've learned that to taste salad dressings, it's better to dip in a piece of lettuce and taste it on that so you know how it will actually work in the salad. Definitely play with this recipe - it will liven up even the simplest salad.

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2 users found this review helpful

Absolutely Fabulous Greek/House Dressing

Reviewed: Nov. 15, 2010

I have to go the other way from previous reviewers - I would increase the oil-to-vinegar ratio to perhaps 2:1 next time! But I'm not a low-fat kind of gal, and I love my olive oil. Good flavor, super quick to make. I added some fresh chopped garlic to the mix, and a touch of agave to counteract the tang of the vinegar. A fun recipe to adapt to your tastes.

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2 users found this review helpful

Thai Peanut Dressing

Reviewed: Oct. 11, 2010

The consistency and basic recipe is pretty good, but the end product was a bit bland for me. I added some powdered ginger (no fresh on hand), extra soy sauce, honey, and sriracha chili sauce. I think the mint would have helped, as would green onions and cilantro in the accompanying dish.

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Low Fat Buttermilk Ranch Dressing

Reviewed: Oct. 7, 2010

Awesome! This has a nice fresh flavor. I forgot to buy dill so I just added extra chives and parsley to make up for it. Wouldn't change a thing! About a million times better than the whipped oil and corn syrup concoctions calling themselves ranch at the grocery store. Try it!

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Fancy Pimento Cheese

Reviewed: Sep. 7, 2010

Pretty good. Next time I won't use my kitchenaid to mix - you could no longer see the little bits of cheddar suspended in cream cheese. Perhaps a bit of lemon juice or something tangy and a pinch of sugar would round out the flavors? Loved the chives, and would consider adding other herbs next time. Thanks for the recipe.

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Seven Layer Taco Dip

Reviewed: Sep. 4, 2010

I agree with other reviewers that increasing the bean portion by half or more is probably a good idea. I added a guac layer between the beans and sour cream and omitted the green peppers, lettuce, and salsa (the last two because I was afraid of wilting/mushiness). I also mixed the taco seasoning with the sour cream mixture, but next time I would use only half a packet of seasoning.

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Great Green Salad

Reviewed: Jul. 25, 2010

I love the dressing on this salad and will be making it again and again. As for the toppings on the salad, I think I'd keep the avocado but omit the cheese and nuts and instead add more veggies - cucumber, carrot, peppers. The dressing is very bright and the nuts/cheese weigh it down a bit in my opinion, but it's a great base recipe - thanks!

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Magic Mango Bread

Reviewed: Jul. 6, 2010

Delish! Smelled wonderful cooking, too. I chopped the mango into very small pieces and I like the texture that produced. Used shaved coconut, macadamia nuts in place of walnuts, and craisins in place of raisins. Next time (there will be a next time!) I'll sub in applesauce for half the fats, as the texture is greasy to the touch; maybe I'll use coconut oil for the fat, to keep the tropical flavors going. I would also use a bit less sugar, as it's quite sweet. Still, a good recipe as-is, and a great way to use up some mangoes when I've bought them in bulk!

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Triple Berry Crisp

Reviewed: May 22, 2010

Where has this recipe been all my life? This is one of the absolute best desserts I have ever made, hands down. I just try to ignore the butter-to-fruit ratio :) I used 1-1/4 c of butter rather than 1-1/2, and I think you could easily make it one cup and not miss a thing. I think I'll also use a bit more fruit next time, although I think if you followed the recipe exactly you would be very happy with the results. Simple, great for summer produce, and one I will make for company and potlucks from here on out.

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Cheesy Polenta

Reviewed: May 10, 2010

Tasty with parm instead of cheddar, as everyone else has found. However, mine took longer to cook than 20 min - more like 35? I think the key is not to just turn the heat to low, but to turn it only low enough that it still bubbles a little without totally boiling. I'll try it that way next time and see if 25 min is a bit more accurate. Served with a faux "meat" and veggie (zukes, carrots, and peppers) sauce that I let simmer while I prepared the polenta. It's one of my fiance's favorite dishes!

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Toll House® Blonde Brownies

Reviewed: Apr. 19, 2010

Great! Just like a big cakey choco-chip cookie. I used a 9x13 pan and it took 23 minutes. I wouldn't want to use a jelly-roll pan. These came out nice and soft and everyone loved them. Would be a great bake sale item.

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Hummus III

Reviewed: Apr. 2, 2010

Perfect. I was looking for a straightforward hummus recipe that included tahini, and the proportions for this recipe are just right. I made it with a "green goo" I found on another site - an oily, delicious puree of parsely, jalapeno, garlic, olive oil, and salt. Homemade hummus is SO much better than store bought!!

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2 users found this review helpful

Coconut Cookies

Reviewed: Mar. 14, 2010

Just ate one hot out of the oven and it's pretty yummy! I added a tsp of coconut extract to up the coconut flavor. The rice krispies aren't crunchy in these but almost like a nut in texture (nuts would be nice in these for sure). I made more than 24, using a level tbsp for each, and refrigerated the dough a bit to make it easier to work with. There's so much butter and sugar they taste like caramel :) A nice, simple, pleasant cookie that isn't so rich or cloying you get grossed out after one. Btw, watch them in the oven and remove when they look set - mine didn't look brown except a hint around the edges. Also, I think they need to be placed ate least 3 inches apart, because they spread so much. Mine were, like other reviewers', quite flat, but in a delicate way. Thanks for a nice recipe, Aley!

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Polenta with Spicy Sausage-Veggie Sauce

Reviewed: Mar. 13, 2010

This is now a go-to recipe for me for quick dinners. I used veggie crumbles because I'm vegetarian and made my own creamy polenta (from this site) and didn't bake it. Yes, I know it's not exactly the same, but this recipe was great inspiration! Makes me wonder why I haven't been making polenta all my life :)

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Vegetarian Tortilla Soup

Reviewed: Mar. 4, 2010

This is the easiest thing I make, and it's so delicious and healthy. Watch the chili peppers if you don't like heat! I do, so I use fresh jalapenos :) And can I just say, the frozen pepper and onion mix is a LIFESAVER and because it's in a soup it doesn't seem any less fresh. You absolutely must try this recipe!

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D's Famous Salsa

Reviewed: Feb. 19, 2010

Pretty good. I used a higher end canned tomato that I think was too sweet for this recipe, and I needed to add quite a bit of hot sauce to spice things up. Still, a good recipe to play around with.

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Delicious Black Bean Burritos

Reviewed: Feb. 19, 2010

Very good! Added some corn and some taco seasoning and served over rice, as the tortillas made them a bit messy to eat. Served with D's Famous Salsa from this site.

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Simple Scones

Reviewed: Feb. 12, 2010

I'd always been intimidated by the idea of making scones, and now, having made them, I have no idea why - they're simple! I didn't grate the butter based on other reviewers' experiences, but instead just mushed the frozen bits into the flour with my fingers. I added a dash of cinnamon to the dough and subbed cinnamon chips for the raisins and ohhh, what a lovely thing it was indeed that emerged from the oven. Baked mine for 14 min and that seems perfect. I'll make these again for sure!!

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