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

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Jenn Haney

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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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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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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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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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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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Janet's Rich Banana Bread

Reviewed: Sep. 10, 2011
THE BEST BANANA BREAD RECIPE I'VE EVER TRIED! This is now the only recipe I use for Banana Bread. I loved it so much that I gave the recipe to my Mother (who has made banana bread all my life) so that she could start using this recipe instead of the one she has been using. I don't know how it happens but the top of the bread gets a little crispy crunch topping and the inside stays moist and flavorful. YUMMO!!!
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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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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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Buckeye Balls II

Reviewed: Mar. 3, 2007
I made these for my daughter's bakesale at school. They were gone before the sale even got started. Good thing I also made a batch for my family. They were delicious. I used Hershey chocolate. Mmmmm!!!
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Roasted New Red Potatoes

Reviewed: Jul. 1, 2009
The only thing I changed was I used regular potatoes because I didn't have red potatoes on hand. My husband and daughter were fighting over the very last potato. Thank you very much for sharing this recipe. It's was a HUGE hit in our house and we'll be making these often.
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Clone of a Cinnabon

Reviewed: Jul. 1, 2009
These are FABULOUS!. We only make them on very special occassions because we would break the scale if we made them all the time. Thanks for sharing.
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Mouth-Watering Stuffed Mushrooms

Reviewed: Aug. 3, 2009
These were a big hit at our house! I made one substitution. Instead of cream cheese I used Tofutti's Better Than Cream Cheese product (Whole Foods carries it). Before you say EWWWW I have to tell you that my cheese loving husband also said EWWWW. He had it in his mind not to like these before I made them. To please me, he tried them. And HE LOVED THEM AND WANTED MORE (so I shared the last one with him)! We could not tell a difference between cream cheese and this product so I felt I had to share that with you all. No dairy, No Butterfat, No Cholesterol, No Hydrogenated Oils. A 2 tbsp serving is 60 calories, 5g fat (2g Sat.), 120mg sodium, 2g carb, 1g protein. Compare that to regular cream cheese which has 83 Cal per oz, 8g fat per oz (5g Sat.),25mg Cholesterol, 188mg Sodium. The carbs and protein are very similar. If you're a Vegan (we're not but we're trying to cut down on our dairy consumption) or you're allergic to dairy or you're lactose intolerant you can still have these mushrooms and not miss out on anything. Thanks for sharing the recipe Angie!
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Meatball Nirvana

Reviewed: Mar. 27, 2010
OMG! Made these with ground turkey. The fam LOVED them! I was looking for a good meatball recipe with flavorful meatballs and I found what I was looking for here. Thanks for sharing!
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Slow Cooker Chicken Stroganoff

Reviewed: Jun. 19, 2010
Very easy to make. Didn't change a thing. My family loved it. There weren't any leftovers so you may want to double the recipe if you want leftovers.
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Slow Cooker Chicken and Dumplings

Reviewed: Jun. 22, 2010
Yum-o!
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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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Stuffed Green Peppers I

Reviewed: Aug. 1, 2011
Excellent recipe. I will def be making these again. I didn't alter the recipe much. I like my peppers a little on the sweet side so I threw a tbsp or so of sugar into the boiling water with my peppers. I used ground turkey 97% lean (to make it a little more diet friendly). I also didn't follow the boiling time of the peppers. Everyone's peppers aren't going to be created equal. Pepper thickness will vary and therefore the time it takes to get them slightly tender will also vary. I cooked the peppers until they were able to be pierced fairly easily with a fork. Keep in mind when testing your peppers that they will be also cooking in the oven for 35 minutes so don't overcook them when boiling. Other than the above, no changes were made and the end result was DELICIOUS! The only reason my family of three (myself included) had one pepper leftover was because we were STUFFED. : ) But I had that leftover pepper for lunch today and it was still amazing.
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