Jenn Haney Recipe Reviews (Pg. 1) - Allrecipes.com (1075002)

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Jenn Haney

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Acini di Pepe Salad

Reviewed: Jul. 4, 2001
I have one word to describe this recipe... FABULOUS!!! The recipe made a huge bowl full and I was wondering how we were ever going to finish all of it. It was not hard. That was a few days ago and today I made another batch. I found it very kid friendly and the ingredients were incredibly easy to find in my grocery store. Thank you for sharing this with us.
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4 users found this review helpful

Brownie Biscotti

Reviewed: Jul. 4, 2001
Mmmmm good. I made this recipe for the craft ladies at my church. We're all of Italian descent and biscotti experts (if we do say so ourselves). This is a fabulous recipe and very easy to make. Very flavorful and crisp like biscotti should be. Thanks for letting us in on it. We make it often.
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1 user found this review helpful

Dawn's Candied Walnuts

Reviewed: Feb. 15, 2003
I cannot make them fast enough for my husband. I made them for my co-workers for Christmas and my husband was mad at me because he didn't want to share them. I also have tried using other nuts (cashews & pecans). They turned out really awesome as well but there is something about the walnuts that make them my favorite. DO NOT forget to toast the nuts 1st. The flavor you get from doing that is probably one of the most important things. My husband & I thank you for sharing this recipe!
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6 users found this review helpful

J.P.'s Big Daddy Biscuits

Reviewed: Feb. 15, 2003
I don't mean to sound critical because I hate those type of people. However, these biscuits were probably the worst biscuits I have ever made. And to top it off...I made them for the 1st time when my mother-in-law was in town. So I'm sure you can feel my pain. Honestly,if you want a good buttermilk biscuit recipe, open up the Betty Crocker Cookbook. My mother-in-law came back into town and I tried the recipe from the cookbook. OUTSTANDING! Sorry John.
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3 users found this review helpful

Jay's Signature Pizza Crust

Reviewed: May 25, 2005
The crust looked good but had no taste to it. I'd never made a pizza my family wouldn't eat before. Now I have. They wouldn't even eat the leftovers for breakfast.
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Alaska Salmon Bake with Pecan Crunch Coating

Reviewed: May 25, 2005
I LOVED THIS RECIPE! I used six frozen Tilapia filets (bought at Sam's Club) instead of Salmon (I don't care for Salmon). I used dried parsley (which worked out fine but it may be even better if I use fresh parsley next time) and left out the lemon (only because I don't care for lemon on my fish). I also used the canned dried bread crumbs I had on hand instead of fresh. Even with all the substitions this turned out absolutely FABULOUS. My husband and my ten year old daughter (both of whom cringed when I told them we were having fish for dinner) LOVED this and fought over the very last piece. THANK YOU SO MUCH FOR SHARING THIS RECIPE!! Now I have two great fish recipes in my book. If you liked this recipe you should try the Firecracker Grilled Alaskan Salmon recipe on this site.
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2 users found this review helpful

Sugar Cookie Frosting

Reviewed: May 25, 2005
YUM! Turned out great! The frosting dried very well (just enough so they could be stacked without being messed up). Pair this with the Rolled Sugar Cookie recipe on this site. One recipe of this is enough to frost that entire recipe.
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3 users found this review helpful

The Best Rolled Sugar Cookies

Reviewed: May 25, 2005
My Aunt Mel "USE TO" make the best sugar cookies. Thanks to this recipe, that honor (in our family) now belongs to ME!!! YEA!!! THANK YOU for sharing this with us.
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To Die For Blueberry Muffins

Reviewed: May 30, 2005
Learn from my mistake (I took the advice of some other reviewers). The 1st time you make these muffins do not substitute ingredients. Do everything exactly as written. I thought they would turn out to be the best muffins I'd ever had by substituting buttermilk, brown sugar (in the topping) and doubling the blueberries. First of all, you need to make jumbo muffins (not twelve regular size like I did). The buttermilk was fine but doubling the blueberries was not a smart idea and here's why... When using fresh blueberries it makes your batter (during cooking) "juicy" which will cause your muffins to be limp in the end. The brown sugar in the topping turned out to be too heavy for the regular size muffins I was making and the tops of the muffins caved (the extra blueberries didn't help). I'll have to wait until I try them again (using the original recipe) before I can actually give them a final rating. For now I have to say that the overall taste was not great and should have been even with the substitutions, very bland (like a pancake), and that's why I gave them the rating I did at this time.
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6 users found this review helpful

Almond-Crusted Halibut Crystal Symphony

Reviewed: Jun. 10, 2005
Another great fish recipe to add to my collection! I used frozen Tilapia filets (from Sam's Club) which I, of course, thawed first. They weren't very thick but they worked out just fine. The only mishap I had was that, after being sauted, the fish was so tender and wanted to fall apart. So, I gently scooped them out of the pan and put them on my baking stone. Each piece right next to the other. This made it easy to add the almond mixture. I followed the recipe for the most part. I did substitute Tilapia for the Halibut because I had Tilapia on hand. I also omitted the lemon because I don't care for lemon with my fish. And I doubled the sauce recipe but I ended up having quite a bit of sauce left over. The sauce was awesome and needs a strong flavor to balance the dish. The fish adds the crunch and the texture but there isn't much flavor without the sauce, especially if you use a very mild tasting fish like I did. My husband and 10 year old daughter loved it and would like to thank you. I insist on making them eat fish and they are continually surprised about how much they are enjoying it. I even had enough left over for my lunch the next day. I couldn't believe how fabulous it still tasted even after being reheated in the microwave. Thanks for sharing!
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5 users found this review helpful

Firecracker Grilled Alaska Salmon

Reviewed: Jun. 10, 2005
This was the 1st in a series of fish recipes I tried on this site. AWESOME! The flavor is incredible! I didn't use salmon because I don't care for salmon all that much. I used Tilapia and would also use Flouder, Cod or Halibut in the future. My family loved this. We have made it several times. Thank you!
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2 users found this review helpful

Garlic Butter

Reviewed: Jun. 10, 2005
Simply THE BEST! Whether we make garlic bread or melt some of this and put it over pasta or vegetables, we are never disappointed. It's a staple in our refrigerator now. Thanks for sharing.
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Brown Sugar Meatloaf

Reviewed: Jun. 15, 2005
I made the recipe exactly as directed. My family loved it. Even my ten year old, who, when finding out we were having meatloaf said, "Ewww!" loved it. Just be warned that this is a VERY sweet tasting meatloaf. My taste buds weren't prepared before I took my first bite. It made excellent sandwiches the next day. One suggestion that was not mentioned in the cooking instructions: After you take the meatloaf out of the oven let it sit for five minutes. Then cut it into slices. Use tongs to move the slices from the baking dish to a platter. After all the slices are removed use a wisk to blend the meat juices with the brown sugar / ketchup mixture and then pour this over the meatloaf on your platter. Excellent meatloaf. The only thing I would do differently would be to cut back on the brown sugar next time. Thanks for sharing!
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2 users found this review helpful

Sfingi

Reviewed: Aug. 3, 2005
Wow! I made these for the craft ladies at my church. They LOVED them and even asked me to write down the recipe. After I told my husband about them he asked me to make them when we visited his grandparents. There were a hit there too. My husband raved and raved about them so much that he had one of his co-workers over one night and asked me to make them for him. That's where my one bit of advice comes in. These cook better on a gas stove for some reason. When I made them for the craft ladies I used a gas stove. When I made them for the grandparents I used a gas stove. But when I made them at home on my electric stove they either came out underdone or overdone. The reason for this is the electric stove cannot keep the temperature of the oil at a consistant temperature (when the dough is dropped in the temperature of the oil cools slightly). To solve this problem my husband went out and bought me a deep fryer that has a temperature control just so I could make these for him at home. Now, if that's not telling you something about how good these are then I don't know what will. A BIG THANKS for sharing this recipe!
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21 users found this review helpful

Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Jul. 4, 2006
My Dad is VERY picky. He can't stand the thought of a casserole because he doesn't like his foods mixed together and GOD forbid he goes out to eat because it's never up to his high standards. Well, he LOVED this! I couldn't BELIEVE how much he raved about how much he liked it. I thank you, and my Dad thanks you, for sharing this recipe with us. :)
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1 user found this review helpful

Oklahoma Cheese Grits

Reviewed: Jul. 4, 2006
YEEEHAWWWWWWWW! A while back, my husband spent some time in the south (helping clean up after Hurricane Katrina). While he was there he called me and told me that he, and the rest of the crew, had gone to Lulu's Diner (don't quote me on the name of the diner because the memory is not great here) in Baton Rouge Louisiana and he had had "THE BEST GRITS" he's ever had in his "ENTIRE LIFE". As you've probably guessed, my huband is "a grits man". Anyway, to make a long story short I felt it was my duty to "one up" Lulu's. So, I printed out this recipe and made it for my husband upon his return home. BAM! These are now "THE BEST GRITS MY HUSBAND HAS EVER HAD IN HIS ENTIRE LIFE". Try them! They are FAB. Bake them if you must but we just eat them right out of the pan.
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Basic Crepes

Reviewed: Jul. 4, 2006
Easy enough for my 11 year old to make. She loves them sprinkled with cinnamon and sugar. Her Dad and I love them with sliced strawberries and whipped cream. The possibilities are endless. Yummy!
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Rose Galletta's Ricotta Pie

Reviewed: Jul. 4, 2006
When you go to a 4th of July family reunion with a bunch of Italians you want to bring something they'll enjoy. My Aunt Teresa (one of the matriarchs of our family) couldn't believe her eyes when she saw Ricotta Pie on the table. She just HAD to have a slice. She absolutely LOVED it and asked for the recipe. I was the talk of the reunion because they just couldn't believe I knew how to make Ricotta Pie (they hadn't had Ricotta Pie since the elders in our family passed away). THANKS for making me so proud of where I come from and for making my family so proud of me.
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7 users found this review helpful

Absolutely Fabulous Greek/House Dressing

Reviewed: Jul. 4, 2006
This would be a good recipe to make for the holidays. It doesn't have to be refrigerated so you could put it in interesting bottles and give it to your family and friends as gifts. My Dad, who is the greek salad dressing expert, really liked it but said the local restaurant he gets his greek salad dressing from is better. But he said this is a close 2nd.
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2 users found this review helpful

Ketchup

Reviewed: Jul. 4, 2006
It's not Heinz but if you want to try to make your own ketchup this is the recipe to try. It's very easy to make and it has a great taste. I just wish it was as smooth as the commercial ketchup (it has an applesauce texture to it). Maybe putting it through some cheese cloth might help.
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12 users found this review helpful

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