JENNIFERLYNN2 Recipe Reviews (Pg. 1) - Allrecipes.com (1434095)

Pork Roast with Tangy Sauce

Reviewed: Jul. 29, 2010

I like this recipe, but even after decreasing the ketchup to 3/4 cup, the sauce still tastes like a sweet ketchup sauce. I added 1/4 tsp. each of celery seed, onion powder, and black pepper to give it a little more of a barbecue sauce flavor. I would also recommend lining the pan with aluminum foil because after the glaze is brushed on the pork, it drips and burns on the pan.

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2 users found this review helpful

Filipino Avocado Milkshake

Reviewed: Feb. 11, 2010

I was looking up avocado recipes because I would like to eat more avocados; they are so good for you! When I saw this recipe, I thought, "Weird, but intriguing. I'll try it." I just got done making it with skim milk and bottled Key Lime juice. It was so good! It wasn't as cold as I expected but it reminded me of cold vanilla pudding with a twist of citrus. I will definitely make it again. Five in our family; all five liked it. Five stars! I thought about adding a little vanilla extract but after tasting it, it didn't need it. (Update - 7/10) I have made this about 5 times already. I really like it! But...when one of my sons found out there was avocado in this recipe, he became repulsed by it. This morning I tried adding 1 cup of frozen raspberries and we ALL liked it. It also made the shake colder and thicker, which I like.

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1 user found this review helpful

Guacamole

Reviewed: Sep. 14, 2009

This recipe is awesome! (Lunch, mmmmmmm) I have made this recipe twice. I made it the first time with red onions and the second time with green. I prefer the green onions. I was going to reduce the cilantro, but after tasting it, I decided to add the full amount. Also, the first time I made it, 1 tsp. of salt was perfect. The second time I made it, the avocados were a little smaller and so were the tomatoes, so the batch ended up a little salty. Next time, I would start with 3/4 tsp, and add more if necessary. I would also recommend squeezing the juice out of the tomatoes. When I did not do that the first time, the batch turned out a little runny. If you like more of a chunky guac. try mashing 2 1/2 of the avocados and then cut up the remaining half.

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Chai Tea Mix

Reviewed: Jul. 6, 2008

This recipe probably does not need one more 5-star rating, but it really deserves it! I made this and gave it to many people for Christmas. Almost everyone asked for the recipe. I changed it a little, based on recommendations from others. I decreased the sugar to 1 1/2 cups, and added 1/2 tsp. ground white pepper. Once I made it with the 1 cup non dairy creamer and 1 cup French vanilla non dairy creamer, and once I made it omitting the regular nondairy creamer and instead, I added 2 cups of the French vanilla nondairy creamer. Both were good. I will use the 2 cups vanilla creamer again next time so I don't have to buy so many items. The vanilla was not overpowering.

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5 users found this review helpful

Strawberry Oat Muffins

Reviewed: Jul. 6, 2008

I made these muffins this morning and they turned out moist. I was a little afraid because I don't usually like strawberries baked in things because of their tendency to get mushy. I chopped the strawberries small to avoid big, mushy pieces. The muffins had a good flavor, kind of like strawberry jam baked into the muffin. I have had better muffins (ones with more butter/sour cream) but these are very good considering they are a little lower in fat. Because they were so moist, I might try reducing the oil a little next time. I doubt I would miss it. I also made it all in one bowl. I started with the oatmeal/buttermilk, let it sit a few minutes, added the wet ingredients on top, blended well, and then added the dry ingredients on top of that. I stirred just until moist and then folded in the strawberries. They were fine!

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6 users found this review helpful

Dark Chocolate Fudge

Reviewed: Dec. 21, 2003

I made this fudge this afternoon and was optimistic because usually fudge is too sweet for me. This fudge has a good flavor, but turned out grainy. I added toasted, salted almonds for the nuts. The directions were a bit confusing. In #4 it says something about 30-40 minutes. I didn't know what that was for. I heated the fudge to 235 degrees and then dumped it into the big pan. I followed the directions, but am disappointed by how grainy it is. Perhaps the person who submitted the recipe would clarify #4 and what the 30-40 minutes is for. Was I supposed to boil it that long?? I didn't because I have never seen that done in another recipe.

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2 users found this review helpful

Gingersnap Pumpkin Pie

Reviewed: Nov. 27, 2003

I love this recipe. I was just about to add it but see someone already did. I changed the recipe a little bit to suit my taste. First of all, I just use the entire 15oz can of pumpkin. I never know what to do with the little bit of "extra" so I tried adding it. The pie came out great. I also add 1/2 tsp. ground ginger and substitute cloves for the nutmeg. My husband loves this too. He commented that the top tastes just a regular pumpkin pie, but that the crust is so much more flavorful. Well, I'm off to make one!

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36 users found this review helpful

Creamy White Layers

Reviewed: Nov. 25, 2003

I made this cake for my daughter's birthday and was a little bit disappointed. I liked the taste of the cake but not the texture. Perhaps I did something wrong but the texture of the cake reminded me of a shortcake, flavorful, but dense and somewhat dry. I added 1 cup of jimmies to the batter so perhaps that made a difference in the amount of moisture. Also, I did not have brandy so I substituted amaretto in the frosting. We originally bought fresh strawberries which was good, but because of the shortcake texture, we preferred it with the strawberries packed in syrup.

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1 user found this review helpful