Jenni Rose Recipe Reviews (Pg. 1) - Allrecipes.com (10068203)

Banana Sour Cream Bread

Reviewed: Jul. 16, 2008

I had a hard enough time not eating the raw batter before I baked it let alone not eating the entire loaf when it was finished! It was so soft and tender yet dense and hearty, and the almost crispy-crunchy texture on the outside from the cinnamon sugar was such a subtle yet essential part of it's deliciousness. I followed the recipe exact because I'm not much of a baker and I didn't dare mess it up but I did double the walnuts and used big walnut pieces because I just love the nutty, almost chewy flavor they provide. I also halved this recipe and did one bundt pan instead of two loaf pans, it turned out absolutely perfect.

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Spicy Garlic Lime Chicken

Reviewed: Jul. 16, 2008

The cooking method I used was almost entirely different but I don't think that mattered, the flavors were still the same. I combined all of the spices, 4 tbsp lime juice instead of just 3, and two finely chopped garlic cloves instead of garlic powder in a bowl and let the chicken breasts marinade for a good 2-3 hours. Then I grilled them outside on a gas grill. It was so delicious, totally hit the spot for me. So aromatic and savory from the spices and a little tangy from the limes!

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5 users found this review helpful

Red Skinned Potato Salad

Reviewed: Jul. 16, 2008

My best friend, my husband, and I all agree this is the best potato salad any of us have ever had!!! I could eat this stuff by the truck load, so addicting. I followed the recipe almost exact, making sure the bacon was extra extra crispy and crunchy. My only additions were to do about one part sour cream and two parts mayo, about 2 tsp dijon mustard, and about 2 tsp red wine vinegar. It was so so soooo yummy.

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3 users found this review helpful

London Broil II

Reviewed: Jul. 14, 2008

This was good but not at the top of my list. What I did enjoy was that it reminded me of when my mom grilled london broil and the flavors were very reminiscent. I should've just put some lemon or lime juice in it to add that little bang and help tenderize it but I didn't. It was definitely satisfactory though for this cut of meat. I cooked it to medium-medium well and added to my marinade 1/8 tsp sugar, 1/8 tsp cayenne pepper, 1 tsp honey, and 2 tsp worchestershire sauce.

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Lemon Horseradish New Potatoes

Reviewed: Jul. 14, 2008

This recipe is very good but I felt it wasn't reaching it's full potential. It seemed in the other reviews most people cut the potatoes in half or in quarters to reduce the cooking time which I did as well based on the recommendations but after making this I think I would cut them even smaller or do slices. This is because the sauce was so delicious, I felt it needed to cover more surface area on the potatoes. Next time I will also make more of the sauce, I had to scrap it off the bottom of the dish and smother it on the potatoes to really get the flavor. The horseradish and lemon was so tangy and savory! To my sauce I added 1/2 tsp of lemon zest and 1 tsp scotch whisky to really make it punch.

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Cha Cha's White Chicken Chili

Reviewed: Jul. 12, 2008

Right up my ally but I gave it only 4 stars since I had to make so many alterations to the recipe. Based on other reviewers suggestions, I omitted the jalapeno and only put about a pinch of the cayenne pepper in it. These are some other alterations I made to make this good dish an extraordinary dish: the juice of 2 limes, 2 tbsp chardonnay, little less than 1 tbsp balsamic vinegar, 1/2 tsp salt, 1/8 tsp ground black pepper, 1/4 tsp sugar, pinch red pepper flakes, and fresh cilantro. I also used just 2 cans of white beans and 1/2 cup frozen corn kernals (frozen for better freshness). I also cut a few corn tortillas into strips, brushed them lightly with oil, and baked them until very lightly browned for extra garnish and flavor. Delicious with these additions!

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Classic Cuban Midnight (Medianoche) Sandwich

Reviewed: Jul. 9, 2008

I love this sandwich! One of my favorites...For the spread I did 1 part dijon, 1 part spicy mustard, 1 part yellow mustard, and 3 parts mayo. I omitted the pickles out of personal preference and didn't have pulled pork on hand so I used turkey but will definitely try pork next time. And since I had it in my fridge, I added sliced scallions, fresh spinach leaves, and a pinch of black pepper, salt, and sugar. YUM!

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Bourbon Pecan Chicken

Reviewed: Jul. 8, 2008

Oh my...I would give this 6 stars if I could! This is probably my favorite chicken recipe I've made since joining allrecipes. I followed the recipe exactly except I used only about 1/3 cup butter in the sauce and I didn't have bourbon whisky but did happen to have scotch whisky. I'm not familiar with cooking hard liquers but it smelt like it would be good in the sauce and it turned out wonderful, no problems there. I made my own bread crumbs as well which I think makes a huge difference in texture than buying the canned stuff. I did clarify the butter, mostly because I had the extra time to do it but I'm not sure if it would have made a difference. Elegant and absolutely incredible, please try this recipe!!

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Asian Ginger Dressing

Reviewed: Jul. 8, 2008

Mmmmmm!! We have a dressing almost exactly like this one at the restaurant I work at and I always wanted to copy the recipe but this one does the job. As recommended by other reviewers I did half olive oil, half seseme seed oil and halved the amount of soy sauce. I realized at the last minute I had white wine vinegar, not rice vinegar but it worked just the same. As a personal touch I toasted about 1/2 tsp seseme seeds and added them. They add so much flavor and are so easy, just lay them on some foil in the toaster oven at 450, watch them closely because they only take a minute or two, every second counts! I let it sit in the fridge several hours before hand, it came out delicious. My only change would be to add a little more vinegar to make it more like the version at my restaurant.

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Jamie's Minestrone

Reviewed: Jul. 7, 2008

This was so sooo delicious! It embodies classic minestrone as a comfort food. As usual though, I couldn't help but add my own twist on it and if any of my changes appeal to you please use them! First of all I halved the recipe so my alterations were applied as such: 1 cup can diced tomato in place of 1 cup of tomato sauce, about 1/4 cup chardonnay, juice of 1 lime, splash of red wine vinegar, 8 oz can garbanzo beans in place of green beans, 1 yellow squash in place of 1 zucchini, 1 roasted red bell pepper, 6 oz chicken breast pieces, and I used mini farfalle (bow ties) instead of shells. For more seasoning I added about 2 tbsp sugar and a pinch of each of these: red pepper flakes, cumin, thyme, rosemary, paprika, and 1 bay leaf. I also made parmesean crisps instead of sprinkling it on top. After trying it both ways I think sprinking it on top is indeed better!

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German Potato Pancakes

Reviewed: Jul. 6, 2008

For a potato dish, I think this just doesn't rank very high in my opinion. I'm reluctant to say so since I really wanted to like it but it was just too bland for me and ended up having the same flavor as a baked potato. In this case I might as well just make baked potatoes which are far easier to prepare anyway. My husband thought they were decent but agreed they could've used a lot more seasoning. If you are determined to make these just be sure to eat it with a condiment such as apple sauce, sour cream, or even ketup.

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Barbequed Marinated Flank Steak

Reviewed: Jul. 6, 2008

This was a pretty decent marinade with what seemed to be chinese inspired flavors. I chose to use top sirloin, fresh grated ginger and fresh grated garlic, I marinated it for 4 hours, then oven broiled it somewhere in between medium and medium rare. It created a tasty camarelized, sweet crust and was juicy and somewhat tender inside. For me personally, I prefer a more savory steak than sweet but for what is was, it was quite delicious! My husband really enjoyed it as well :)

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Creamy Rice Pudding

Reviewed: Jul. 6, 2008

Perfection. Simple as that! Just like the genuine Mexican style rice pudding I'm used to. I did add a pinch of nutmeg and about a heaping 1/8 tsp of cinnamon though and used 1 cup half & half, 1 cup milk. I read some other reviews concerning the the egg but you probably don't want to add raw egg after the mixture has cooled since, of course, the egg will still be raw! Just mix the egg with the 1/2 cup of milk and let it sit at room temp while the rices cooks. Then add it slowly to the rice while stirring, this way you'll avoid getting any egg chunks but still cook the egg in the hot mixture. UPDATE:: I Made this again and decided to add about 1/4 cup sour cream! It is unfathomable that this recipe could be any better but the sour cream just sky rockets it's flavor!

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29 users found this review helpful

Best Marinara Sauce Yet

Reviewed: Jul. 2, 2008

Mmmmmm, I could eat this everyday. As recommended by one reviewer I added fresh basil (about 4 large leaves),I added a little extra pepper and red pepper flakes for more spice, a couple of tablespoons of sugar, and an 8 oz can of tomato sauce. I used this marinara for another recipe on this site called "Baked Ziti I". This sauce is smooth and delectable, I think the wine really makes it a winner but I couldn't have imagined not adding the sugar!

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Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Jul. 2, 2008

I've made this recipe a couple of times and what is so wonderful is how many variations you can make. Each time I used a completely different selection of fruits and both times it was delicious. Everyone goes crazy over it and wants to learn how to make it themselves. The chips are so addicting, even when the salsa is all gone they are great by themselves. This last time I made it I used 4 apricots, 1 fuji apple, 1 asian pear, 1 nectarine, 6 mini bananas (about 2 small bananas), 1 pound strawberries, and 8 oz raspberries. Use whatever is in season. Wonderful! Please make this!!

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Baked Sweet Potato Sticks

Reviewed: Jul. 2, 2008

For how simple this side dish is, it certianly delivered! Everyone kept going back for seconds and thirds...and since the sweet potato selection at the grocery store wasn't too great, I ended up making a few batches with sweet potatoes and a few batches with yams. The yams were actually my favorite since they were a bit sweeter. For dipping I made an easy sauce by blending a couple of chipotle peppers (seeds removed) with a bottle of ranch dressing. If you want to make this dip you can buy canned chipotle in adobo sauce at the store, gradually add the peppers to blender until desired spicyness.

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Gourmet Mushroom Risotto

Reviewed: Jul. 2, 2008

I doubled this recipe to feed more people and made a few alterations: I halved the amount of mushrooms based on other reviews and even still, I ended up only using half of that, putting the rest to the side if anyone wanted to add more. It just seemed like too many mushrooms! I didn't want them to over power the other flavors. I used a little over twice the amount of wine and omitted the parmesan. It definitely looked and tasted gourmet, it made the whole meal feel extra special, I loved the creamy texture of the arborio!

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Baked Ziti I

Reviewed: Jul. 2, 2008

This was probably the best baked ziti I've ever had and my husband said it was one of his favorite dishes I've prepared. Unfortunately I prefer southwest/hispanic flavors over italian so for me it wasn't spectacular but still really good. As others recommended I put ziti in first, then sauce. I made my own sauce using a recipe from this site (best marinara sauce yet). I also used Italian sausage instead of ground beef for additional spices and aroma. I will make this again since my hubby loved it so much! I'll make the sauce from scratch again, use a little extra sour cream for more tang and add some ricotta for texture.

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Grecian Pork Tenderloin

Reviewed: Jun. 30, 2008

When I made this for my relatives (12 people including myself) everyone found it to be absolutely delicious. I found the meat to be very tender even when cooked well done and the lime gave it a pow! The aromas of garlic and oregano filled the kitchen and had everyone salvating in anticipation. For a pork roast, this was very satisfying and I'm sure I'll get the cravings to make this dish again.

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Easy Sausage Strata

Reviewed: Jun. 25, 2008

This was delicious but I agree with some of the other reviews that adding other ingredients such as mushrooms would be great additional flavor to this otherwise bordline bland dish. The cheese topping was wonderful, getting crispy and crunchy at the edges YUM! I used sage flavored Jimmy Dean sausage and omitted the ground mustard. You MUST do this! It's wonderful and easy. I also browned the sausage until it was pretty crispy, it adds so much flavor and is what I do with the sausage I use in my chili recipe as well! I topped it off with fresh ground black pepper to bring it all together. I loved it, my husband loved it, I'm keeping this in the recipe box(with my own alterations of course)

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3 users found this review helpful