jenonymous Recipe Reviews (Pg. 1) - Allrecipes.com (10627333)

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Mozechilli Casserole

Reviewed: Jan. 1, 2009
I thought I made this up, just using stuff I had on hand when I hadn't made it to the grocery in three weeks, but I found this when I searched the ingredients. We were really surprised at how well this turned out, all things considered, and even the leftovers were eaten (which rarely happens in our house). This dish definitely goes into the rotation!
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Turkey Brine

Reviewed: Dec. 30, 2008
I used this brine two years ago for Thanksgiving, and everyone raved about how great the turkey was. This year, I couldn't find where I stashed the print-out I used, and ended up using another brine--different ingredients. It was good, too, but this is the stand-out recipe, the one everyone talks about. I'm using it tonight on a pair of chickens for my son's birthday (by his request). Thank you! I have it marked, now, so I won't lose it again!
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Pan Fried Brussels Sprouts

Reviewed: Jan. 15, 2014
Really good! I liked doing these on the cooktop, because my oven was busy with Chicken Parmesan Bake (Chef John!), and I needed to use the Brussels Sprouts before I had to throw them away. I did them in cast iron, and I put the garlic in at the same time as the sprouts so I didn't burn it. I used the trick with the water and the lid because the onions were burning and the sprouts weren't cooking very fast, and that evened things out nicely! My daughter's boyfriend had never had them before, and said they were delicious. I thought so too!
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Honey Baked Chicken II

Reviewed: Jan. 31, 2009
Wow! My entire family liked this recipe. That's pretty rare. I had to modify the cooking because I didn't have an hour and a quarter to bake it. So I used boneless skinless chicken breasts, seared them and then fried them to almost done in a skillet, poured on the sauce, and simmered them covered for about 20 minutes. That was probably a little too long, the sauce nearly caramelized, but it was oh!so-good! I did make a couple sauce substitutions, as well: garlic salt instead of plain, and spicy brown mustard instead of yellow. Thank you, Gretchen, for sharing this. It got an enthusiastic "Make this again!"
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West African Chicken Stew

Reviewed: Mar. 11, 2009
I too was happy to find this recipe. Long-time friends of ours were missionaries in Cameroon (I think), and served African stew to us one Friday evening. My husband loved it! That was many years ago, and he says this version doesn't quite match his memory, but he liked it anyway. Not sure what's different--I remember discovering the peanut butter, but I was more fascinated by the bananas with mayonnaise and chopped peanuts that were served as a side dish. It totally distracted me. Anyway, we love this dish, and I'm taking it tonight to the church potluck, where other former African missionaries and a few African exchange students will be eating. Wish me luck!
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6 users found this review helpful

Apple Butter Pork Loin

Reviewed: Apr. 24, 2009
We loved it. I got a pork roast on sale, and after reading the reviews of this recipe decided to use it here rather than pulled pork--again. Made it as directed, no changes, and was very satisfied. No leftovers, and several "please make it again"s from the picky eaters.
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1 user found this review helpful

Cheese Biscuits I

Reviewed: Nov. 10, 2009
This is a standard with fried ham or Autumn Spiced Ham Steaks and applesauce. There are never any leftovers. I use my small cookie scoop to make bite-sized biscuits, and make them on my pizza stone. It's an incredibly easy quick bread for dinner, and the results are just as good cold for breakfast (if they last that long) as they were hot for dinner.
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Roasted Garlic Potato Soup

Reviewed: Jan. 2, 2010
Really good stuff! My children asked me to make it again. The only thing I am going to change is the blender. I'm just going to mash it with a potato masher instead. The puree from the blender made us all think of mashed potatoes that had too much liquid it them. I guess we prefer something with more texture.
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Savory Crescent Chicken

Reviewed: Dec. 29, 2008
I too have been making this recipe for years. My mother found it about 25 years ago (maybe more) in the city newspaper. I even made it for my bridesmaids' luncheon, chiefly to impress my mother in law to be with my cooking skills. Generally I only do the crushed croutons if it's a fancy dinner. The family is too impatient to bother with the extra step. This past week, I made it with leftover Christmas turkey meat, and it was excellent!
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Cookie Balls

Reviewed: Mar. 12, 2010
I made these for the church potluck. I made a double batch, one chocolate and one peanut butter. There was not a single one left. One guy told my husband, "hey, you have to try one of these--they're the best thing here!" My teens loved how easy they were to make. They already have the recipe memorized. Thanks for a winner. One thing I did notice, chilling the cookies before dipping them in melted chocolate yielded some cracks as the temperatures equalized. But no one complained!
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No Bake Chocolate Oat Bars

Reviewed: Sep. 24, 2010
We loved them! They taste good, they aren't enormously unhealthy, and there aren't a million ingredients! I used the whole cup of butter and just gave the oatmeal some extra time heating to help absorb it, and I think it did keep the dough from falling apart. Next time I'm adding chopped pecans to the oat mix!
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English Royalty Chocolate Chip Scones

Reviewed: Sep. 24, 2010
Yum! LOVE them! I use self-rising flour usually, so I don't add salt or baking powder, and they taste and rise just fine. I increased the butter to 8 T, and didn't have orange juice so I used milk, and they still taste fabulous. My children, who have never liked scones before, now squabble over these.
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Best Ever Pie Crust

Reviewed: Oct. 14, 2010
I confess I have never made pie crust before. But I make scones, so I understand not overworking the dough, etc. I thought I would try this crust. It seems similar to the one my mother made when I was a kid. I thought it was a lot of shortening, but I used it. I used self-rising flour, so I left out the salt. I did add about 1/4 cup more flour as I worked in the shortening, and I used ice water, only adding as much as it took to hold it all together, which was nearly 1/2 cup. I chilled it 15 min in freezer, then 15 in fridge. The first half was sticky and a little hard to handle. The second half, that extra five minutes in the fridge made it very easy. I made apple pie filling, which would have been excellent with different apples (Jonamac doesn't have enough flavor and the texture is mushy). Bottom line: the crust was the best part of my pie. I had good luck with this recipe. Thanks!
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2 users found this review helpful

Baked Potato Soup

Reviewed: Jan. 6, 2011
My husband recalculated the recipe for 20 people and served it to the teenagers in the youth group of our church. There weren't any leftovers. Yummy recipe!
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2 users found this review helpful

Penne with Chicken and Pesto

Reviewed: Aug. 6, 2011
Yum! The pesto I had to make first took much more effort than this--it was so easy! I used farfalle because it's what I had, and also had to use evaporated milk because I don't keep cream on hand, but that single substitution makes this a go-to meal--I have all the ingredients on hand all the time! Well done, and thanks for sharing!
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Pecan-Crusted Pork with Pumpkin Butter

Reviewed: Sep. 15, 2011
I made this for a dear friend's birthday supper. I was quite skeptical about the pumpkin butter, but it was a hit! My kids are squabbling about who is taking the leftovers for lunch to work (I hit a sale on pork chops, so I made nine). I could not find pumpkin puree at the grocery (apparently it's seasonal, or else no one cooks with it anymore), so I used pumpkin pie filling, omitted all the spices and sugar, and just used the apple juice. Also, because I wanted the breading to really stick, I dipped the chops in beaten egg. Yum, lots of thumbs up at my house. Thanks for making me look good!
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Apple Streusel Muffins

Reviewed: Dec. 10, 2011
Yum! Took the advice of many reviewers, added lemon peel and orange peel, extra apple, brown sugar in part. The teenagers ate almost all of them before I could get to them. Thanks for the great recipe!
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Easy Garlic Broiled Chicken

Reviewed: Mar. 12, 2010
Thanks for a winner! Everyone thought it was an excellent way to cook chicken!
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Scottish Shortbread IV

Reviewed: Dec. 24, 2008
Yum! I only made half a batch because I was low on butter, but I'm so glad I tried them. (I used half salted butter and half unsalted, and also used self-rising flour, forgot to put vanilla in at the beginning so I put a little in at the end, during the kneading.) I used my cookie scoop and flattened them with a sugar-coated cookie press. We never got to give them away, because we ate them!
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Maple Glazed Chicken with Sweet Potatoes

Reviewed: Jun. 10, 2014
I've made this about 5x since I first saw it. I always double it. I don't generally have chicken tenderloins, so I cut regular boneless-skinless breasts into large chunks. One of my daughters suggested adding pecan pieces to the maple, but I don't know how that will go with the onion. One time I started it before realizing we didn't have maple syrup, so I used butter, brown sugar, and a little water. It was still yummy. It's so good. We have a big family meeting tonight, and I'm making this because everyone loves it and it puts us all in a good mood! Thanks for a good 'un!
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