Jennifer Recipe Reviews (Pg. 1) - Allrecipes.com (10317943)

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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

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

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

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

Missy's Candied Walnut Gorgonzola Salad

Reviewed: May 27, 2009
AWESOME! I have found that blue cheese works just as well as gorgonzola cheese, and that I prefer Kraft raspberry vinagrette instead of the one listed here - not saying that it's bad though! The first couple of times that I made this recipe, I followed it to a T, and it was still a give star recipe! Yum yum!
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3 users found this review helpful

Gourmet Sweet Potato Classic

Reviewed: Aug. 14, 2009
LOVE LOVE LOVE this recipe! Especially the crunchy, delicious topping. My only complaint is that this recipe is a little sweet - I would probably cut back on the sugar a little. However, with less or the same amount of sugar, this is fantastic! Whole family loved it.
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3 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

Sour Cream Coffee Cake

Reviewed: Apr. 23, 2009
What a great and simple recipe! I have found this to be very versatile - I have successfully added 1 cup of either frozen berries, frozen diced peaches, or chocolate chips without ruining the texture or taste of the coffee cake. However, it is great when plain too! This is definitely my favorite coffee cake recipe, as I can always slightly modify or add something to it and still end up with great results.
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29 users found this review helpful

Jacky's Fruit and Yogurt Muffins

Reviewed: Apr. 23, 2009
What a lovely recipe! I have discovered that substituting sour cream for the yogurt works well, as does oil for the melted butter. If you want really super fabulous muffins, I'd recommend sprinkling some Turbinado (raw) sugar on top to get a crunchy, sweet, yummy topping. However, if you were to follow the original recipe, these would still be fabulous! I cannot count the times I have made muffins with this recipe. Whether I used diced peaches, berries (raspberries, blackberries, and blueberries tend to be an amazing combination), or a combination, they always turn out swell.
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8 users found this review helpful

Coconut Cream Pound Cake

Reviewed: Mar. 26, 2009
Since I love coconut a TON, I used this instead of regular pound cake in trifle. It was fantastic, and everybody raved about it. This pound cake makes an excellent layer cake - just top it with coconut cream cheese frosting, and I guarantee that people will love it! I do it all the time, and people always ask for the recipe.
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7 users found this review helpful

Strawberry Spinach Salad I

Reviewed: Apr. 22, 2009
Fabulous recipe! The first time I made this, I toasted the sesame seeds and poppy seeds to bring out their flavor (definitely a must), added blue cheese, used toasted walnuts instead of toasted almonds (was out of almonds), and used 1/3 a cup of sugar. The second time I made this salad, I followed the recipe to a T. I will say that I definitely liked the first one more. Why? Well, 1/2 a cup of sugar is wayyy too much. Even with 1/3 or 1/4 cup of sugar, the dressing is sweet! Second of all, you gotta have some kind of crumbly cheese - blue and feta would work well. Third of all, you cannot refrigerate the salad dressing. I believe someone recommended that step, and in my opinion, they deserve a medal for that. If you refrigerate the salad dressing, it becomes a sugary, sesame seedy paste that is very hard to distribute evenly among the spinach leaves. Even though I prefer the salad with my variations, I still gave this recipe five stars because the original version is very tasty!
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5 users found this review helpful

Red Garlic Mashed Potatoes

Reviewed: Mar. 23, 2008
I cut out the steak seasoning (because I didn't have it) and the sugar (following the advice of other reviewers). I also used evaporated milk instead of half and half, and it turned out fine. I also used 3 good sized garlic cloves and chopped them up. Put one of the chopped garlic cloves to boil with the potatoes and used the other two chopped cloves with the mashed potatoes. And since I needed the beaters for beating whipped cream, I mashed my potatoes in a food processor. It stayed a little lumpy, just the way I like it.
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3 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

Roquefort Pear Salad

Reviewed: Feb. 19, 2008
I did not use the cheese, as I did not have any and used a medium sized box of organic mixed baby greens instead of a head of lettuce. That was a good idea, as I had many varieties of lettuce, and the taste was more varied. I forgot to add the thinly sliced green onions, and it still turned out delicious! And instead of using just three pears, I used a large thinly sliced pear (with the peel intact) and a large thinly sliced Granny Smith apple. Yum yum! For candied nut mixture, the I changed two things: I added 2 T. of water and used walnuts instead of pecans. For the dressing, I added dijon mustard and used balsamic vinegar instead of red wine vinegar (I was out).
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3 users found this review helpful

Chantal's New York Cheesecake

Reviewed: May 21, 2009
I LOVE this cheesecake (as does everyone else that eats it). It is sooo thick and delicious. It's like a brick of cheesecakey goodness. My only complaints are that I would like it if the top of my cheesecake got more brown (the flavor is better then) and to use 5 T. of melted butter in the crust instead of 2 T. If I use 2 T., it's wayyy too crumbly and dry. Oh, and as always, I always top the cheesecake with canned cherry pie filling and piped whipped cream. Delicious and pretty!
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2 users found this review helpful

Libby's® Pumpkin Cheesecake

Reviewed: Feb. 2, 2010
Surprisingly, everyone in my family LOVED this cheesecake. My father did not think he would like it, but he devoured it. I, however, was not a big fan of this cheesecake (and I am the cheesecake monster in my house!). There was a slightly strange taste that I just did not care too much for. Overall, this is a good, solid, easy to follow recipe that I will use again and again (everyone, absolutely everyone loved it!).
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2 users found this review helpful

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