Jennifer Recipe Reviews (Pg. 3) - Allrecipes.com (10317943)

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No Fail Pie Crust III

Reviewed: Feb. 16, 2008
This recipe makes the absolute best pie crust I have EVER tasted. I used a food processor and frozen butter and it turned out fantastic! I was able to make two double crust pie crusts. My berry pies turned out great.
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20 users found this review helpful

Pumpkin Cream Cheese Muffins

Reviewed: Feb. 12, 2008
I give this recipe four stars, as I heavily modified it. In the batter, I used half whole wheat flour, half all purpose flour, 1.5 cups instead of 2 cups of white sugar, used a whole can of pumpkin instead of 1 1/3 cups, and added 1/4 t. nutmeg, 1/8 t. ginger, 1/2 t. extra cinnamon and 1/8 t. cloves. I also used 2 egg substitutes (1/4 c. applesauce plus 1/4 t. baking soda for lightness per egg) and 1/4 cup of apple sauce plus 1 T. of oil of canola oil. I made HUGE muffins, so this recipe gave me 12 REALLY BIG muffins. For the streusel topping, I melted the butter instead of just adding it in, did not use nuts (as I did not have any), and used brown sugar instead of white sugar. The muffins are great! For the cream cheese filling, I did not use an egg, as I did not want it to be soupy. And be sure not to beat it until it is creamy. A few lumps are what you want. In the cream cheese filling, I used brown sugar instead of white sugar. I made my muffins by layering them. Some batter on the bottom, then cream cheese, some more batter, then the streusel topping. I also did not have any muffin cups, so I just greased and floured my pan REALLY well (be sure to grease and flour them heavily, otherwise they will stick). I baked my muffins at 350 degrees for 30 minutes or so. I'm not totally sure though, as I pulled them out of the oven when they looked cooked. Next time, I would double the cream cheese filling and the streusel topping.
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6 users found this review helpful

Pumpkin Cranberry Nut Bread

Reviewed: Feb. 11, 2008
I used whole wheat flour and some applesauce and oil instead of margarine. I also used an egg substitute, as this bread was supposed to be vegan. I also once made this bread following the recipe exactly. The bread turned out great both times!
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48 users found this review helpful

Apple Crisp II

Reviewed: Feb. 11, 2008
I used 1/4 a cup of water and coated the flour mixture. For the topping, I added 1/4 a teaspoon of nutmeg, and used regular oats, as I did not have quick cooking oats. It still turned out great!
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2 users found this review helpful

Chocolate Chocolate Chip Nut Muffins

Reviewed: Feb. 11, 2008
I took out the almonds and sugar for the top. I also used 3/4 a cup of cocoa powder instead of 1/2. And by the way, my muffins were done in 20 minutes, so watch out for those timers!
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2 users found this review helpful

Seafood Gumbo

Reviewed: Feb. 11, 2008
I added some squid and 1 pound of turkey sausage. I also substituted black pepper for the white pepper powder (a little carton of white pepper cost 4 bucks, while black pepper costs 69 cents. See my point?). I also served long grain white rice on top of this. It was great.
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13 users found this review helpful

Grilled Shrimp Scampi

Reviewed: Feb. 11, 2008
I very rarely like my mother's food, but when she made this, I loved it! The second time I made this, I served it over linguine with the sauce the user "Donna Jean" recommended. I also served a salad and garlic bread on the side. It was great!
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1 user found this review helpful

Apple Cranberry Bread

Reviewed: Feb. 11, 2008
I used whole wheat flour instead of all purpose flour the second time I made this, and it turned out fine. I also used an egg substitute (using 1/4 cup of applesauce + 1/4 t. baking soda for every "egg" substituted) the second time, and it also turned out fine. What made me give this recipe three stars was because it was sooooo dry! I would recommend adding 1/4 a cup of milk or soymilk to moisten it up and to make the mixing easier.
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22 users found this review helpful

Wheat Germ Whole-Wheat Buttermilk Pancakes

Reviewed: Feb. 11, 2008
These pancakes are wonderful! Soft, fluffy, and light! I also added 1/4 cup of mixed berries and 2 T. of chopped walnuts to make Berry Walnut Pancakes once. Delicious!
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2 users found this review helpful

Bubba's Jambalaya

Reviewed: Feb. 10, 2008
I used brown rice, 3/4 a pound of cooked, cubed chicken breast, 1 pound of sausage, 1/2 pound of ham, and 1/2 pound of shrimp. Very yummy!
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34 users found this review helpful

Three Berry Pie

Reviewed: Feb. 10, 2008
I used 1/4 cup of cornstarch and 5 cups of mixed berries (1 cup of strawberries, and the remaining four cups a mixture of blackberries, blueberries, and raspberries). Tangy, sweet, and delicious. It also tastes great with a scoop of vanilla ice cream.
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3 users found this review helpful

Marshmallow Crispie Bars

Reviewed: Feb. 10, 2008
I doubled the recipe for a 9 by 13 pan. These bars are also great with 1/2 cup of chopped walnuts or 1/2 cup of chopped M&Ms. Once, I used 1/2 teaspoon of vanilla and 1/2 teaspoon of coconut flavoring and added 1/2 cup of chopped flaked sweetened coconut. It was delicious!
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2 users found this review helpful

Peach Berry Cobbler

Reviewed: Feb. 10, 2008
I added a little more flour to the crust to produce a more biscuit-y crust. I used 1/3 a cup instead of 1/2 a cup of sugar in the dough, too. For the fruit filling, I used 2 cups of peaches and 3 cups of berries. I added 1/4 cup plus 2 or 3 T. packed brown sugar. That way, the filling was perfect! Not too sweet and not too sour.
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3 users found this review helpful

Peach Cobbler VI

Reviewed: Feb. 10, 2008
I did not like this recipe. My only dislikes were that the flavor of the cobbler wasn't varied enough (throw in some berries, then it will be fine) and that the crust was very soft and cakey. I prefer a flakier, biscuit-y crust. All in all, if you prefer a flaky crust, choose a different recipe.
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4 users found this review helpful

Caramel Peanut Fudge

Reviewed: Feb. 10, 2008
This was heavenly! I made this for Christmas for my family and they loved it! However, I will say that this is quite sweet, and if you do not have a good, strong sweet tooth, beware!
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5 users found this review helpful

Pumpkin Roll II

Reviewed: Feb. 10, 2008
There is nothing I can say besides that this is delicious!
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2 users found this review helpful

Merwin's Shrimp Gumbo

Reviewed: Feb. 10, 2008
This did not have enough flavor. I used 6 cups of chicken broth, and used 1 pound of chicken breast, diced up, 1 pound of shrimp, a can of baby clams, a can of crab meat, and 1 pound of sausage. I also added 1 cup of chopped celery and used 1 cup of chopped green bell peppers (instead of 2/3). This gumbo definitely needs more flavor - think basil, a little more parsley, a LOT more cayenne pepper, etc.
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7 users found this review helpful

Spaetzle and Chicken Soup

Reviewed: Oct. 4, 2007
The best chicken spaetzle ever! Soooo delicious. My father likes the dumplings very hearty, so I added about the dough in 1/2 and added 1/4 to 1/3 a cup of extra flour. Very hearty, but more like dumplings than spaetzle. The dumplings that followed this recipe were yummy. Be sure to roll the dumplings into somewhat small balls. Grease your ice cream scoop, and the balls should be 1/2 the size. I made the mistake of using the whole ice cream scoop and they soon turned out like baseballs. This is also a somewhat time consuming soup, but the soup is still worth the effort.
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24 users found this review helpful

Basic Flaky Pie Crust

Reviewed: Oct. 1, 2007
I use this recipe when I make a pie every time. And it is so simple and easy to make, too!
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2 users found this review helpful

Apple Pie by Grandma Ople

Reviewed: Oct. 1, 2007
This pie had an out-of-this-world filling! Tart apples with that wonderful sauce. However, I noticed that my recipe for a 9 inch pie crust was not enough for this pie. 8 Granny Smith apples are a lot. I had to add an extra 1/2 of my pie crust recipe to my pie crust. Otherwise, this was perfect!
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2 users found this review helpful

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