Jenny Recipe Reviewed - Community

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I made this with both chicken breasts and tofu. I marinated both overnight and grilled them the next day. It smelled great making the marinade, but I was a little concerned it would be too sweet. It wasn't sweet at all though! It smelled great on the grill and tasted even better. I served it over pasta.

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Sirloin Tips and Mushrooms

Reviewed: Sep. 22, 2008

Since I don't eat meat and wanted to try this recipe, I made a separate pan for myself with tofu. The tofu turned a strange shade of purple, but it was delicious! I used fresh mushrooms which made it even better. Then I used a Shiraz, which was the only "red" wine I had on hand (that I was willing to give up for cooking!). I will definitely make this again!

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Jean's Homemade Chicken Noodle Soup

Reviewed: Sep. 21, 2008

The only change I made was I added fresh garlic. I also used baby carrots because I didn't have any whole carrots. Pretty good!

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Pork Apple Burgers

Reviewed: Sep. 21, 2008

These were really easy to make, I added fresh chopped garlic as well. I also grilled the pineapple for a few minutes while I toasted my hamburger buns. I was told they were very refreshing, a nice change from the regular burger!

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Bacon Roasted Chicken

Reviewed: Sep. 18, 2008

For my first roasted chicken, this turned out five stars! I stuffed it with chunks of onion, carrots and lime wedges. I wish I had remembered to put some garlic in there too, next time! My house smelled better than on Thanksgiving Day!

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My Amish Friend's Caramel Corn

Reviewed: Sep. 16, 2008

Pretty easy, but you can cut the oven cooking time down to 30 minutes. Tastes great!

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Bake Sale Lemon Bars

Reviewed: Sep. 16, 2008

I made the crust as the directions stated but it was way too greasy! Either it needs to cook longer at a higher temp, or have less butter. Soggy. Then I made the mistake of listening to the reviews to double the lemon portion. The whole thing was soggy, gelatinous. Teach ME to listen to the reviews instead of the instructions! If anything, don't double the recipe and make it in a 9x9 pan instead.

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Unbelievable Chicken

Reviewed: Sep. 12, 2008

These went over very well, I got two thumbs up! I'll keep this one to use again. I barbecued them on low for almost an hour, they looked great too!

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Mock Lobster

Reviewed: Sep. 11, 2008

This seemed to go over well, but no one seemed to think it was lobster or tasted anything like lobster. I marinated chicken breasts for 24 hours before putting them on the grill. I used leftovers to make chicken salad wraps for lunches.

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Brooke's Best Bombshell Brownies

Reviewed: Sep. 11, 2008

These were good, but oh so sweet! I baked them for 45 minutes because they seemed soft in the middle. In the end, they were a bit hard around the edges. I think I'll try a few of the other brownie recipes next!

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Savory Grilled Potatoes

Reviewed: Sep. 2, 2008

These were surprisingly good! I used peeled and diced red potatoes and used dried parsley instead of fresh. They were perfectly creamy and not one bite leftover!

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J.P.'s Big Daddy Biscuits

Reviewed: Aug. 19, 2008

These were easy to throw together, and didn't make a ton of biscuits unlike my other recipes. They were so nice and fluffy, perfect with butter!

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Bow Tie Cabbage Salad

Reviewed: Aug. 18, 2008

What an adaptable recipe! It would be so easy to throw in extra veggies, olives, etc. I wasn't sure how the dressing would come together as the ingredients were a bit different, but this came out a lot better than I thought it would! I think I'll even make the dressing again to use on a tossed green salad.

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Key Lime Pie VII

Reviewed: Aug. 13, 2008

I made this with a graham cracker crust instead of buying store bought. This was a great, refreshing summertime dessert! I think the more zest added, the better the flavor is! I've already made it twice in one week!

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St. Louis Toasted Ravioli

Reviewed: Aug. 4, 2008

I used tortellini instead of the ravioli and also baked them as someone suggested. Sure, not quite the same, but no frying and healthier for me. I baked them (from frozen) for a total of 30 minutes, flipping them all after 15 minutes. Next time I'll do 20, because 30 minutes was too much. They don't need to be browned, because the cheese just needs to be hot. 30 minutes later they were a tad hard/crispy.

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Lemon Lentil Salad

Reviewed: Aug. 4, 2008

What an awesome recipe! Mine was not mushy at all, I think it depends on what type of lentil you use. I used black beluga lentils, but I think red chief cooks pretty quickly (which might have been the previous reviewer's problem). I added an extra clove of garlic, and next time I'll sub one tablespoon of olive oil for another tablespoon of lemon juice. Refreshing, adaptable summer salad that's a great way to get folic acid and protein!

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Taqueria Style Tacos - Carne Asada

Reviewed: Jul. 24, 2008

I made this marinade for steak and put it on the grill, they turned out great.

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Glazed Meatloaf I

Reviewed: Jul. 24, 2008

I don't think this came out quite as good as the Brown Sugar Meatloaf on this site. It still came out well, but seemed a bit soggy in the end. Maybe it needs time to set up afterwards or more bread? As a side note, I did use three slices of multigrain bread that had nuts in there, which seemed to add an interesting texture/appeal to it. I would try this again, just use more bread or bread crumbs next time.

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Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

Reviewed: Jul. 23, 2008

I put all the ingredients for the sauce in a bowl and mixed it well. Then I put the ribs and the sauce (uncooked) in a ziplock bag and let it sit overnight. The next day I put half the sauce in a pyrex with the ribs and covered it with tinfoil and the other half I simmered on the stove to thicken it while the ribs baked at 350F. Once the rest of my dinner was close to ready, I put the ribs on the grill, discarded the baked sauce and used the remaining simmered sauce as a baste on the barbecue. They looked perfect and got a great response, I was told they were the best ribs ever!

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