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

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Jenn Haney

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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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48 users found this review helpful

Kettle Corn

Reviewed: Jul. 23, 2006
This recipe is ALMOST as good as the kettle corn I had at The Shaker Woods Festival (in Ohio). My suggestion is to not do the three kernal test as some have suggested. I did the three kernal test and the three popped kernals sat in the kettle and soaked up the oil while they waited for the just added kernals to come up to popping temperature. I ended up with a lot of unpopped kernals this way. They got stuck to the sugary popped kernals which made my kettle corn not very much fun to eat. My suggestions is to put ALL of the oil and ALL of the popcorn in a big non-stick stock pot on med-high heat. Once the oil starts boiling add the sugar before the popcorn starts popping. After it starts popping alternate between leaving it on the burner and lifting it off the burner in intervals. When popping ceases, transfer the popcorn to a BIG bowl. Before it "dries" stir it and salt it to your families taste. Then let it completely dry and stir it again. The popcorn will easily seperate. Thanks for sharing!
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25 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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22 users found this review helpful

Seven Layer Salad

Reviewed: Sep. 10, 2011
It has all the right incredients BUT it's important to have the correct layering AND you don't need sugar if you use Miracle Whip (instead of mayonaise). It should be lettuce on the bottow, then peas, mayo (having the mayo in the middle helps mix it all together when you scoop it out), we use chopped carrot and celery instead of cauliflower sometimes, onion, cheddar cheese and bacon on top.
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13 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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13 users found this review helpful

Apple Pie by Grandma Ople

Reviewed: Apr. 24, 2012
If you're looking for a "caramel" apple pie then this pie is pretty good. If you're looking for a traditional apple pie then this is not the recipe you're looking for. I followed the recipe as written but I could not poor the sugar and butter liquid over the the crust because it was not a "liquid". It was more of a wet sand consistency and would have probably sat on top of the pie instead of traveling down through the apples... so, I did what most all the other reviewers did and I mixed my apples into it and left a little bit to brush on top of the pie. I sliced my apples with a Pampered Chef apple peeler/corer/slicer (which slices them to about 1/16") but for this pie I would recommend a thicker sliced apple as mine ended up a little limp. Also, 8 Granny's for a 9" pie was a MOUNTAIN of apples. Be prepared. I was a little shocked. But they did cook down into a good size pie. The apples ended up pretty tart tasting so I would probably go with a Braeburn or other apple that bakes well but is a little sweeter and less tart. I used a prepared pie crust and for the lattice I just took a small heart cookie cutter and cut out heart shapes for the lattice then used the cutouts to go around the pie crust. That turned out really cute. This recipe is four stars in my opinion. That's not bad! It would be five if I didn't want to change anything about the recipe.
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8 users found this review helpful

Slow Cooker Pot Roast

Reviewed: Sep. 30, 2011
I followed the directions as written. I don't know what gave everything that sweetness, but wherever the sweetness came from my family didn't like it. Maybe the carrots I used were too sweet? Or maybe I shouldn't have used red onion and should have used a yellow onion instead? Or maybe it was the ranch dressing mix? Anyway, to balance all that sweetness we had to use a bunch of salt to get the dish to the point where we'd eat it (yes, it was that sweet). And the chuck roast didn't turn out tender enough in my opinion. We had to cut ours with a knife. I cooked it the specified time and it was not tender. Then I kept it in there and kept checking back on it hoping that it would eventually get to that melt in your mouth falling apart point but it never got there. I'm going to keep looking for that slow cooker pot roast recipe.
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8 users found this review helpful

Eggplant Parmesan II

Reviewed: Aug. 15, 2011
I made this for the first time last night. It was very good. My family (husband and 16 year old daughter) enjoyed it. We had a lot of leftovers but I consider that a good thing since I made it on a Sunday and now we all have lunch for at least a couple of days. I had never cooked Eggplant before and there are a few things I would change the next time I make this. Some of the reviewers said to slice your eggplant 1/4" thick. If you slice them to 1/4" you may have portions of eggplant that are still chewy instead of pliable. I would slice it thinner next time. And you don't need to slice it into rounds. You could slice it lenthwise if you wanted to. Also, I did sweat my eggplant slices but make sure you rinse them really well to get the salt off when you're done. The eggplant will retain a little of the salt when you rinse it but if you don't rinse it well it will retain a lot of the salt flavor. The 4c of breadcrumbs turned out to be twice as much as we ended up using so I would only use 2c next time. We needed 4 eggs instead of 2. I added ricotta to my cheese mixture. I forgot to add the basil but I don't think it took much away from the dish. My husband has had Eggplant Parmesan before and he said it's the best he's had. It was pretty tasty, and would be be a better choice for those lasagna lovers who are trying to cut pasta/carbs from their diet.
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8 users found this review helpful

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

Candie's Fluffy Cloud Punch

Reviewed: Jul. 1, 2009
I made this for my daughter's 14th birthday party. It was okay, but in my opinion it wasn't that great tasting or looking.
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6 users found this review helpful

Jerky Lover's Jerky - Sweet, Hot and Spicy!

Reviewed: Feb. 6, 2008
This is the first jerky recipe I've ever tried and I wasn't disappointed with the results. Perfect balance of sweet (but not too sweet) and hot (but not too hot). Leaves behind a little bit of heat on your tounge but not enough to need that huge glass of water standing by. It's the best tasting jerky I've ever had. WAY better than the store bought variety. I followed the recipe exactly as written. 5 tbsp of liquid smoke scared me but you can't even taste the liquid smoke in the finished product. It just adds that great jerky scent that gets your taste buds going. An electric knife is a must have. I bought one for the purpose of making this recipe and I can't imagine having to slice the meat without one. One 5oz. bottle of soy sauce = 2/3c. No need to measure, just dump the bottle into the sauce pan. I used one 20oz can of crushed pineapple and strained it to get the pineapple juice. That yielded approximately 1 cup of juice so now I have enough pineapple juice to make another batch of jerky OR maybe I'll use the leftover juice and pineapple to make Acini di Pepe (another great recipe from this site). Talk to your butcher about the different types of meats that are popular for making jerky. You're not limited to one specific cut (some are leaner than others). Your butcher knows what's best. All in all, GREAT recipe I will be using A LOT. I may never have to put my dehydrator away again!! THANKS!!
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6 users found this review helpful

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

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

Chicken Souvlaki Gyro Style

Reviewed: Apr. 3, 2011
My husband and daughter loved this. There was only one problem. No leftovers. Darn! I'll have to double the chicken in the recipe next time.
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5 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

Carrot Pudding

Reviewed: Oct. 24, 2011
I'd never had carrot pudding and thought I'd give it a try. I didn't have a 1 pound coffee can so I used two 28 oz glass jars and that worked out fine. I didn't realize I didn't have raisens until it was too late so I didn't add those. I gave it four stars because I'm going to have to experiment with the sugar to get the sweetness down to where it's sweet, but not overly sweet. This dessert is VERY RICH and VERY VERY SWEET. Other than that it was delicious.
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4 users found this review helpful

Spinach Chicken Parmesan

Reviewed: Sep. 10, 2011
Didn't care for it. Sorry. Look at ingredients before you try it folks. This had no flavor. Very bland with a bunch of spinich on top (and I love spinich). Some garlic and a bunch of seasoning might improve it. And maybe cream the spinich so that it's not this big heavy glob of green on your chicken. Season! Season! Season!
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4 users found this review helpful

City Chicken

Reviewed: Aug. 15, 2011
I've had better City Chicken. Sorry. I gave it four stars because my family liked it. I'm not saying it wasn't good. It was good, but I've had better.
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4 users found this review helpful

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

Fast Chicken Soup Base

Reviewed: Oct. 10, 2011
Super easy, best chicken soup I ever made! I added 1/3 c Ancini de Pepe pasta to it and let it cook in the broth prior to serving. I also garnished with freshly grated parmesan cheese. My husband and teenage daughter LOVED it!
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3 users found this review helpful

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