Jen Recipe Reviews (Pg. 1) - Allrecipes.com (10793117)

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Sugar Cookie Icing

Reviewed: Dec. 22, 2011
Really lovely icing recipe! I was looking for one which would dry hard, and this one does, but it took an awfully long time-- almost 24 hours until they were stackable-- and that was a bit of a pain. 5 dozen cookies laid out flat takes up a lot of counter space, you know!! :) That said, in the end it did make a shiny, fantastic finish on the cookies, and I will definitely use again for special occasions. I used this icing on the Best Rolled Sugar Cookies from this site, and the combo is really tasty.
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2 users found this review helpful

German Potato Pancakes

Reviewed: Dec. 7, 2010
Excellent! These are perfect side dish potato pancakes. The little shards of potato along the sides, getting all crisped up... MMM! I make these with pork roast and applesauce, and my husband thinks I am a goddess. What more can you ask for from a recipe, really? :)
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5 users found this review helpful
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Chocolate Babka

Reviewed: Dec. 6, 2010
DELICIOUS! My husband has been talking about it for months since I made it, I will be saving the SECOND time I make it for some special occasion! :) A little more involved than the average recipe, as bread can be, but worth every bit of time. I did double the filling, as another reviewer suggested, and it worked great.
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2 users found this review helpful

Chicken Stew with Dumplings

Reviewed: Dec. 6, 2010
These dumplings are AMAZING! I had only ever used Bisquick, but now that I am living abroad I was looking for a different sort of recipe. Wow, this is the best ever! I did add different veggies, used chicken breast pieces, blah blah blah. The real secret here is the dumpling recipe, and how they are cooked. It is... perfection. :)
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1 user found this review helpful

Grandma's Lemon Meringue Pie

Reviewed: Dec. 6, 2010
WOW. I never knew making lemon meringue from scratch was so easy! Really delicious, I will never go back to pudding mix again. TIP: To keep meringue from falling off or weeping, be sure to do two things. 1. Put the meringue on the HOT pudding filling right before putting it in the oven. This helps cook the meringue from below as well as on top. 2. Spread that meringue alllll the way over to the crust and over it, creating a seal over every bit of lemon pudding. If you just do those simple things, your crust will not get soggy, and the pie will stay great for a couple of days in the fridge!
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10 users found this review helpful

Mocha Walnut Pie

Reviewed: Dec. 6, 2010
Really tasty custard pie! The mocha flavor was so nice, and although it looks like a pecan type of pie with all the nuts on top, it was so nice to bite in and get a custardy surprise. I did take one star off because it was nice, but not phenomenal--- I guess the reason I liked it was because it was something different! :)
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Old Fashioned Coconut Cream Pie

Reviewed: Dec. 6, 2010
YUMMM! SO so so delicious, and easy as... errr... pie! I followed the tips others gave: use 1/2 coconut milk, 1/2 cream; and of course topped with REAL whipped cream! I'm not usually a big cream pie lover, but this one was superb.
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French Pastry Pie Crust

Reviewed: Dec. 6, 2010
Sorry, this came out very strange, and not very pie crusty at all! It was so difficult to roll, it drove me mad, and after I got it as thin as I could it was torture to get into the pan, and then... it baked up so THICK it hardly resembled pie crust, more like a crumbly pastry cake or something. The pie was more crust than apple. (Yes, I have cooked many pie crusts before and I know they are tricky! Maybe it was something I did, but it is unusual for me to have crust problems anymore. I only gave this new one a try because of the reviews. I cursed myself for not sticking with a recipe I had used before.) I guess if people love this one, they must love the kind of texture it has? Really, it tasted fine, but it was nowhere near as thin and crust-like as it needed to be. Very cakey. :(
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2 users found this review helpful
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Banana Upside-Down Cake

Reviewed: Sep. 3, 2010
Delicious cake! Very sweet on top, but the mellow cake below and the cool whipped cream really makes it wonderful. I used darkest brown sugar to give it a bit of a darker flavor, and it was amazing. I put the bananas on top, and they are so coated in sugar and nuts, they keep just fine. I don't think there is any need for mixing them into the batter. (Unless you prefer a mixed banana nut cake, of course!) Great for afternoon tea, breakfast, or as a snack. Thanks for the recipe-- it will stay in my repertoire for sure.
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5 users found this review helpful

Marinated Baked Pork Chops

Reviewed: Mar. 26, 2010
VERY tasty sauce. I am only giving it 4 stars because the recommended cooking times were way off for me... the chops came out really tough and dry. Next time I will try cooking for half the recommended time, but adding a broil at the end in order to get the sauce nice and caramelized on top.
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3 users found this review helpful

Breaded Pork Chops

Reviewed: Mar. 18, 2010
Nothing spectacular, but easy to make, and a nice variation on plain old grilled chops! :)
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6 users found this review helpful

Roast Leg of Lamb with Rosemary

Reviewed: Mar. 18, 2010
Mmmmmm! This was the most amazing marinade-- brought out the flavor of the lamb, and kept it so juicy. I cooked a small piece of lamb, on the bone-- just about 2 pounds, not a whole leg, but a piece of one (just two of us). I did it at 450 for 15 minutes to crisp, then took out of the oven, added a 1/4 cup of water to the marinade and juices, and covered with a tent of foil. Put it back in to cook for another 25 minutes at 350, and it turned out just perfect-- juicy and medium rare. My husband took one bite and declared it spectacular-- I have to agree completely!! Thanks for this recipe, really wonderful.
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21 users found this review helpful

Diane's Colcannon

Reviewed: Mar. 18, 2010
Deeeee-lish! I made this for St. Patty's Day dinner, with kale, and served with roasted lamb. It was a hit! My husband, bless him, hates his veg, but the kale was integrated so nicely, and the bacon certainly makes it go down easy!
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2 users found this review helpful

Ultimate Irish Cream Chocolate Mousse

Reviewed: Mar. 18, 2010
Unbelievably tasty, and not nearly as hard as I thought it would be. The Bailey's doesn't really come through that strongly, which is a good thing and a bad thing. If you like it boozy, double or triple the amount in there. Otherwise, it will just be a hint of taste-- which is just lovely, too. As for the comments about the serving immediately or refrigerating, I refrigerated for a couple of hours and it was firm, but still wonderfully light and fluffy. I would definitely recommend letting it sit in the fridge to firm up for a bit before serving. Makes dinner prep easier, too! :) Thanks for this recipe!
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9 users found this review helpful

Tuna Noodle Casserole from Scratch

Reviewed: Mar. 18, 2010
Delicious, and SO nice to not be based on a canned soup! (Can't get them in Europe where I live now, anyhow...) Easy roux, and like someone suggested, I added some cheddar to the roux to make a cheesy sauce, as well as the cheese on top. The suggestion of potato chips or cornflakes on top was great as well, added a ton of crunch. Great cheapie meal idea-- will definitely make it into the rotation.
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Best Brownies

Reviewed: Mar. 8, 2010
You have to be pretty sure of yourself to call a recipe the BEST-- but these brownies earn it! They are super moist, and the frosting is perfect on them. (If you mix the powdered sugar in a 1/4 cup at a time and make sure the butter is super softened before you start, you should have no problems getting it to the right consistency.) I actually left out one egg, since I like my brownies chewy rather than cakey-- and they were still out of this world, although probably thinner than they would be otherwise. My husband barely looked up from eating it, and said just the word "Perfect" with a mumble. As for me, I wonder if the leftovers will last until he gets home from work today? Thanks for the recipe, and my gym membership thanks you, too! :P
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Amber's Sesame Chicken

Reviewed: Mar. 7, 2010
REALLY tasty, and simple to make. I did make a few changes, based on many reviews here, and some worked out and some didn't. 1) Don't sub ginger for five spice. It gave the dish a strange taste. Not bad, just not very "sesame chicken" tasting. I would actually say if you don't have 5 spice, try garlic instead-- will give a more non-descript flavor that just adds to the spicyness. 2) I used half the amount of flour called for to dredge the meat, it was totally fine. 3) I tripled the sauce recipe, which seemed to be the right proportion, and 4) I used thinly sliced beef instead of chicken cubes, and it was every bit as tasty! Just had to adjust the pre-cooking time (just 4-5 minutes to brown), and then added the beef to the cooked sauce only to warm it up at the end. Overall-- GREAT tasting sauce, really authentic and curbs my sesame sauce cravings. Will definitely make this one again and again.
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9 users found this review helpful

Irish Tea Cake

Reviewed: Mar. 7, 2010
I was intrigued by half the reviews here, which said MOIST, and the other half, which said DRY-- so I tried it myself! It is a dense and fairly dry cake, I would say. There is plenty of butter, so it is a pleasure to eat, and plenty sweet for an afternoon snack. But moist, or poundcake-like... I would not agree. It is a sturdy, tasty cake and so easy to make, I will definitely use this recipe again. Would be especially nice with some strawberries and whipped cream in the summer!!
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4 users found this review helpful

Easy Clotted Cream

Reviewed: Mar. 5, 2010
All right, this is not authentic clotted cream, so the name might need some quotation marks. But if you don't feel like double-boiling heavy cream and letting it clot, then this is a quick and similarly tasty alternative! Love this when I get cream tea cravings and can't get the real stuff... thanks for the recipe!
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10 users found this review helpful

Pillow-Soft Dinner Rolls

Reviewed: Mar. 5, 2010
These were hearty, soft, and not too hard to put together! A great homemade roll for so many purposes-- I made them to go with soup and salad for a light supper, and my husband ate half the batch! I froze the extras and brought them out a few days later, defrosted them, and filled them with chicken and tuna salad to make small sandwiches. STILL great, even after freezing. These take a little advance prep with all the rising, but worth the planning, for sure.
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