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

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Jenn Haney

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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

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

Sweet Potato Casserole II

Reviewed: Feb. 6, 2008
I made this for a potluck at work and it got RAVES. What's even better is I work in the midsouth, the sweet potato casserole capital of the world, and the ladies I work with said it was the best they've ever had. One lady wanted to take home the leftovers, but there weren't any! So I shared the recipe with her and told her, to her surprise, that I used canned yams and a mixer like some have suggested in the reviews. I must say...It was fabulous! Thanks for sharing the recipe with us.
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Grandma VanDoren's White Bread

Reviewed: Oct. 10, 2011
Looks just like the picture, Yummy! Didn't change a thing. It was super easy. Just takes time to let it rise (several times) but I didn't mind. It made 3 loaves so hopefully you have three loaf pans in your home. I went out and bought the aluminum loaf pans (they come three to a pack) and that worked out perfectly. Thanks for sharing this recipe!
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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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24 users found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Oct. 14, 2012
My husband said it was the best cornbread he's ever had. That earns this recipe 5 stars from me. I added two diced jalepenos (most of the seeds and membranes removed) for a little kick. This one is a keeper.
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1 user found this review helpful

Delicious Ham and Potato Soup

Reviewed: Nov. 20, 2011
Mmmmm Mmmmm Good! We followed some of the other reviewers advice and substitued celery seed for the celery. The first time we made it we used the small diced ham in the package. It was even better the second time we made it because we chopped up a ham steak and made the pieces a bit larger than the small diced ham. Looking forward to using this recipe when I have leftover ham after Easter. Thank you for sharing this recipe. It's DELICIOUS! Best ham and potato soup we've ever had.
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2 users found this review helpful

Corn Dip II

Reviewed: Oct. 14, 2012
Everytime I make this I get asked for the recipe. I always log on to AllRecipes and print this for them. I use light versions of the ingredients (sour cream...) and I omit the lime juice and the cilantro and I cut down on the cumin. A little Accent will bring out the flavors in the ingredients. Yes, I know it's MSG, but I'm not adding a lot of it. I also often add black beans for a little added protein. Frito's scoops (or other corn chips) are pretty high in fat, so to cut back on fat try using crackers instead (Ritz Wheat Crackers are a good alternative). This recipe is great for snacking on while watching a football game on TV with a group.
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2 users found this review helpful

Spiced Sweet Roasted Red Pepper Hummus

Reviewed: Feb. 23, 2013
This is my favorite hummus recipe. To kick it up a notch we use approximately 1 1/2 tbsp chipotle peppers in adobo sauce instead of the roasted red peppers and we add an extra clove of garlic because we LOVE garlic. :)
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Fruity Curry Chicken Salad

Reviewed: Sep. 10, 2011
It's my go to chicken salad receipe. The curry powder give it a nice kick. It's even better the next day. Sometimes I'll leave out the celery until just before we use it so that the celery is nice and crispy.
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3 users found this review helpful

World's Best Lasagna

Reviewed: Oct. 24, 2011
Delicious! My husband and kid loved it. The sauce was really good and could be made for any pasta you were serving. We had some left over and used it on ravioli a couple of days later. Still tasted great! Thanks for sharing!
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2 users found this review helpful

Low Carb Pancake Crepes

Reviewed: Feb. 23, 2013
My in-laws, who are on a low carb diet, loved them. I didn't personally taste them, but since the in-laws loved them I'm giving them 5 stars. :)
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2 users found this review helpful
Photo by Jenn Haney

Awesome Slow Cooker Pot Roast

Reviewed: Jan. 5, 2014
I substituted beef broth for the water and added carrots and potatoes (because I love them with a pot roast). The carrots I added at the beginning of cooking and the potatoes I added 3 hours before it was supposed to be ready. Next time I'll put the potatoes in a little later (2-2 1/2 hrs before it's ready). If you use a lean roast (lean cut of meat, trim the fat) and add lots of veggies then it's very healthy.
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Juiciest Hamburgers Ever

Reviewed: Mar. 1, 2014
WOW! I have been making hamburgers wrong for a lot of years! I usually just make the patties, season them and throw them on the grill. Not anymore! I will be using this recipe from now on. I used 90% lean ground beef and these turned out AMAZING (we've had them twice now in the past 10 days and both times they turned out the same). The only variation I made to the recipe was to sprinkle a little bit of Lowry's on the patties before I put them on the grill. That's it. This one is a keeper!
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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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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

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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47 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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Lemon Curd

Reviewed: Mar. 13, 2011
Use this to fill my vanilla cupcakes before I frost them with lemon buttercream frosting. Mmmmmmmmm!!!!
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2 users found this review helpful

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