Jennylou138 Recipe Reviews (Pg. 1) - Allrecipes.com (10230988)

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Chicken a la King I

Reviewed: Feb. 1, 2011
Quick and easy. Nice flavor. I was worried that this would not have enough flavor but I'm glad I didn't add garlic or onion (which is what my instinct was telling me). I did make some modifications though: I used 4 large fresh stuffing mushrooms, 1 large red pepper instead of a green one, I only used 1 T of butter for sauteing, once everything was mixed I ended up using more flour as the sauce was not as thick as I like it, used a can or chicken stock in place of the bullion+water, and only used 2 large chicken breast. I served this over buttermilk biscuits which was interesting but I think I would have preferred whole wheat pasta.
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6 users found this review helpful

Asparagus with Sesame Butter

Reviewed: Sep. 16, 2010
I should have listened to the last poster and added lemon. I can see this having lots of potential but I am a beginner when it comes to sauces. I think I will stick with this as a base and play around with it next time. Also, if you use unsalted butter you might want to add salt.
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6 users found this review helpful

Stuffed Peppers

Reviewed: Jun. 22, 2010
I made these for a couple guests and they just loved it! I used Basmati rice (what I had on hand) and halved the peppers instead of standing them up. I used a little bit of water in the bottom of the pan and covered with foil so there was no need to precook or baste the peppers. About 10 minutes before they came out I took the top off and sprinkled Parmesan cheese on top. Very simple and tasty! I should also mention I only filled 4 peppers this way. I was able to "stuff" more stuff into them as they were halved.
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5 users found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Mar. 16, 2013
I altered it to be dairy-free with almond milk and Daiya brand cheddar cheese. This was fantastic and I will be making this again!
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2 users found this review helpful

Authentic Cincinnati Chili

Reviewed: Oct. 29, 2012
I basically followed the recipe but made a few minor changes. This turned out a little more spicy than I like. My husband (who's from Cincinnati) said it has a Skyline flavor with Goldstar spiciness. My mods: 1) I did not do the overnight skim thing, I used grass fed ground beef which doesn't have enough fat to make that step worth my time. 2) I used 1/4 t ground clove in place of whole clove. 3) I used 1 t ground allspice in place of allspice berries. 4) I used 3 T cocoa powder in stead of the square. 5) I forgot the bay leaf! I would definitely make this again but cut back on the amount of chili powder.
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2 users found this review helpful

Hawaiian Banana Nut Bread

Reviewed: Feb. 1, 2011
I do not add coconut or merichino cherries (mainly because I don't keep these on hand) but otherwise I make this as is. This recipe will make 2 loaves or 24 muffins. I like to make 12 muffins for myself and give 1 loaf away. This is awesome banana bread! I have made it several times and plan on making it for as long as I can bake!
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2 users found this review helpful

Simple Beef Short Ribs

Reviewed: Jan. 20, 2011
I accidentally made these with pork and it turned out amazing! I used St. Pauli Gill special dark and it had a wonderful flavor. Even the next day when I shredded the leftovers and added it to fajitas. I just made them again the other night and used beef and wow were they tender. You won't regret picking this recipe!
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McCormick® Gingerbread Men Cookies

Reviewed: Dec. 24, 2010
People ate them but no one commented on how good they were. I thought the molasses was too much (and I used regular, not blackstrap). I'm giving it 4 stars because it was a fun cookie to make and no one said it was bad.
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2 users found this review helpful

Nut-Filled Horns

Reviewed: Dec. 24, 2010
These cookies were okay. I think they were missing something though. The dough was kind of bland. To help work with the dough I cut the dough ball into fourths and rolled out like a pie crust in between 2 pieces of plastic wrap then refrigerated the dough. It only needs an hour or so when you do it this way. After the dough was ready I cut it into eighths, put some filling on the fat end rolled it up to look like a "horn." I think the dough with sour cream is better tasting.
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Fresh Southern Peach Cobbler

Reviewed: Sep. 16, 2010
I made this gluten free by omitting the flour and baking powder and adding a gluten-free "baking and pancake mix." The only reason I only gave it 4 stars was because there definitely wasn't enough crust(which I love). Too bad I can't add half a star. I am not gluten free and I still loved the flavors as did my gluten free mother-in-law. Next time I will double the crust and half the topping. I used 4 golden delicious apples instead of peaches.
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Cauliflower Casserole

Reviewed: May 1, 2012
The only change I made was to use a 1 pound bag of frozen, steamed first. Not really a change if you ask me but the was delish as is!
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1 user found this review helpful

Oven Scrambled Eggs

Reviewed: Jan. 23, 2011
I did not care for the flavor or the texture of these eggs. I don't know that I've ever had re-hydrated eggs but this is what I imagine them to taste like. Most of my guests did comment on how tasty they were but I'm not sure if that was just out of courtesy. I will stick to stove top eggs from now on.
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1 user found this review helpful

Easy Sugar Cookies

Reviewed: Jan. 18, 2011
I had a hard time deciding how to rate this recipe. I usually try recipes as least once as written but this time I was out of real butter and took the top reviewers suggestion of using margarine. What I got were cookie shaped sugar biscuits. They were still a soft cookie texture but the taste was something more like a biscuit. I'm not sure if that's because of the margarine or because I just don't like the taste. A quick search online did reveal that it is sometimes a bad idea to switch margarine for butter in cookie recipes. I think today was one of those times...
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Salmon Cakes II

Reviewed: Jul. 30, 2010
What I made was a 3 star salmon cake but I made a few modifications so I'll add a star to give the recipe the benefit of the doubt. Modifications I made: left out hot pepper sauce, used mozzarella in the cake and topped with cheddar, added an egg, and subbed 1 T sesame oil instead of olive. I think next time I will add more vegetables and bake them as these were way too greasy.
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1 user found this review helpful

Coco's Meatloaf

Reviewed: Nov. 5, 2012
I had to make a few adjustments but this was phenomenal meatloaf! Switched out almond milk and Earth Balance to make is dairy free, oats in place of crackers, half ground beef/pork, added an extra 1/4 C almond milk because I only had old fashioned oats. Cooked a little longer and it was the most tender, stick together meatloaf I have ever had. Just don't tell my mom. This make 2 good sized loaves. One for today, one to freeze!
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Honey Butter

Reviewed: Jan. 20, 2011
I thought it was just okay. My guests unanimously thought there was too much honey.
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Gluten Free Mexican Wedding Cookies OR Russian Tea Cakes

Reviewed: Dec. 24, 2010
So the question marks in the directions are supposed to be inches. I made these for my mother-in-law and she absolutely loved them. These turned out better than the white all purpose flour recipe I made. It is important to refrigerate the cookies before baking. Also make sure they cool a full 2 minutes (maybe even longer) before taking them off the pan to dust with powdered sugar or else they will be too crumbly and fall apart.
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