Jennocrat Recipe Reviews (Pg. 1) - Allrecipes.com (10992475)

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Delicious Tangy Pork Chops

Reviewed: Sep. 27, 2011
This a very good, simple marinade that takes about a minute to put together. It enhances the flavor of the pork chop without covering it. As a matter of fact, next time we use this recipe I think I'll cut slits in the pork to allow the marinade to penetrate the meat even more, then I'll wrap the chops in foil to cook with a bit of the marinade. Report to follow...
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10 users found this review helpful

Easy Beef Stroganoff

Reviewed: Nov. 9, 2011
This was very good, but I used many of the previous reviewers' tips and a few of my own. I added minced garlic to the mushrooms and onions- we love garlic and I think this would have been a bit bland without it. I did not cook my hamburger in butter - who needs the extra fat? I found that the 1 cup of sour cream was not enough, so I added a can of condensed cream of mushroom soup and a few dashes of worchestershire and dijon mustard. My boyfriend LOVED this. My one tip to fellow cooks - use a VERY big skillet. By the time you get two pounds of beef, cups broth, and all the other ingredients in the pan - there's barely any room to stir. And stirring is definitely necessary to blend the ingredients well. Also, I used a 16 oz package of egg noodles and found it to be too many noodles. Definitely pay attention and only use 12 oz. Especially if you're like me and like the noodles mixed in with the beef sauce.
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6 users found this review helpful

Chinese Broccoli Slaw

Reviewed: Oct. 29, 2011
This was EXCELLENT! I didn't have almonds or sesame seeds, but did have sunflower seeds - which worked just fine with the ramen noodles. The crunch was wonderful - but do make sure you buy the 16 oz package of broccoli slaw - I only bought a 12 oz package by mistake and it was too much crunchy and not enough veggies.
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5 users found this review helpful

Tomato 'n' Shrimp Pasta

Reviewed: Jul. 23, 2011
This was okay. But it wasn't so good that I won't look for another, better recipe. My 2 yo wouldn't touch it, but my husband thought it was great. I was in the middle.
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5 users found this review helpful

Creamy Peanut Butter Fudge

Reviewed: Jan. 4, 2011
This was yummy, but as it's written it's only a 4 star recipe. The first batch I made I followed the directions and ingredients exactly. It turned out grainy and had a weird aftertaste. I frequently get coffee at a place in town that is also a fantastic fudge shop, so I asked the local fudge maestra about it. After discussing a few things with her I altered the recipe for the 2nd batch I made a few days later and it was great! I made the following changes - the brown sugar was the reason for the aftertaste so I omitted it completely the second time. I also found that 7 minutes wasn't near enough to adequately dissolve all that sugar so I boiled for 10 minutes and (at the suggestion of the local expert) kept stirring during the boiling phase. The 2nd batch turned out MMMMMMMMelt-in-your-MMMMOUTH DELISH! Definitely a 5 star recipe with the changes.
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5 users found this review helpful

Campbell's® Green Bean Casserole

Reviewed: Dec. 25, 2011
I made a few alterations and this was some of the best green bean casserole I've made. I used two packages of frozen juillienne green beans, only half a cup of milk, and added about 3/4 cup of mixed shredded cheese. Yummy!
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4 users found this review helpful

Portobello Mushroom Burgers

Reviewed: Dec. 9, 2011
I've made these "burgers" on the grill and in the broiler and the flavor is great either way. Make sure to flip your mushrooms over to let some of the excess marinade drain out, or your burger will be mushy!
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4 users found this review helpful

Pecan Pie V

Reviewed: Nov. 26, 2011
This was AMAZing!! Sweet (but not sickeningly so) and nutty and yummy. Everyone at our Thanksgiving raved about it. I think I'll take the advice of another reviewer and add chocolate chips next time too. The pie set up fine, just bake it until the crust cracks a bit. I also reduced my oven temp to 350 for 15 mins, then 300 for 50-55. This left even the store bought crust in amazing, golden brown shape.
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4 users found this review helpful

Seven Layer Taco Dip

Reviewed: Jan. 2, 2011
This was great dip! Made this for a New Years football watching party and decided to add a layer of 1lb ground beef seasoned with taco seasoning between the sour cream/cream cheese and the lettuce. It was DELISH! The hostess had been making short ribs, which didn't turn out very well. No one even noticed the lack ribs because this was such a meaty, wonderful, filling dip. Even the 6 yo loved it!
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4 users found this review helpful

Modenese Pork Chops

Reviewed: Jan. 22, 2012
These were just okay. I didn't have white white, so I used white grape juice. I also added mushrooms and onions for the last 5 mins of simmering. The flavor was okay but the chops were tough. Next time I'm going to buy thicker cuts of pork.
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3 users found this review helpful

Dutch Apple Pie with Oatmeal Streusel

Reviewed: Dec. 25, 2011
I'm not a fan of apple pie, but my parents love it so I thought I'd give it a whirl for Christmas. It was good. I used a pre-made, deep dish frozen pie crust. It was a little soggy and I did prebake it, so next time I think I'll try brushing it with egg white. I used 6 small Jonathan apples, which was a bit more than 5 cups. I also used 3 level tablespoons of flour in the pie mix, and quick oats and liked the results just fine. I probably made and used a bit too much of the streusel topping because I knew I'd love it. Next time I will try another reviewer's idea and cut up some caramels to made it even yummier.
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3 users found this review helpful

Roasted Squash Soup

Reviewed: Nov. 8, 2011
This soup didn't seem thick enough to me. I used 5 lbs of butternut squash (2 large squash), 6 apples, 4 pears and 9 cups of chicken broth and it was still not what I had hoped for. The flavor was okay - definitely used fresh ginger for a more full bodied taste - the ground ginger just doesn't cut it.
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3 users found this review helpful

Eggplant Parmesan II

Reviewed: Oct. 22, 2011
This was excellent. Baked the eggplant for 20 mins on each side of a foil lined baking sheet sprayed in olive oil. Served over pasta. Would add a bit more tomato sauce - we're sauce people and this didn't have enough for the 2 large eggplants we used.
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3 users found this review helpful

Mushroom Rice Pilaf

Reviewed: Sep. 27, 2011
OMG - AMAZING RICE! I was looking for a recipe to enhance a rice blend that was very blah on its own - and I definitely found it! My boyfriend and I couldn't stop eating it! I omitted the green peppers as a matter of personal preference and used fresh mushrooms.
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3 users found this review helpful

Refreshing Cucumber Salad

Reviewed: Sep. 18, 2011
This was tasty but I tweeked it a bit for our tastes. First I used 1 TBSP light mayo and 1 TBSP sour cream - the sour cream definitely gave it a good flavor that would have been lacking with only mayo. I also added in dill and a bit of celery seed. Also, next time I will not use any salt. I didn't think it needed any and felt the salt overpowered the other flavors.
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3 users found this review helpful

Feta Cheese Turkey Burgers

Reviewed: Jul. 31, 2011
These were good and juicy. Next time, however, I think I'll omit the olives and add greek seasoning.
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3 users found this review helpful

Parmesan Orange Roughy

Reviewed: Feb. 16, 2011
This was great! I normally do not bread anything, but this recipe seemed light enough and I was in the mood for something different. The fish was very moist and the "breading" wasn't heavy at all. My husband and 2 yo gobbled it up. Hubby couldn't keep his hands off the left overs either! I put a little mango salsa on mine - just a personal touch. But it didn't need any additional flavor (though I used seasoned bread crumbs). Overall - definitely a keeper.
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3 users found this review helpful

Buffalo Chicken Dip

Reviewed: Jan. 2, 2011
Made this yesterday and took Scout99's advice and layered the dip and baked it. I actually didn't like it that way. The cheese on top cooked up hard and the layers didn't mix well. I used diced chicken from the store as I was in a hurry but dicing the chicken didn't make it it very dip-like. Next time I will boil my chicken, then shred it and mix the layers before baking it. Update: Made this a 2nd time, mixing all the ingredients together using 2 c shredded rotissierie chicken, 1/2 c blue cheese, 1/2 c ranch and baked for 20 min at 350 degrees. Here's my assessment: the mixing is good, as is using the shredded chicken. Didn't like the bleu cheese and the whole thing is just too creamy. I think I'd use less cream cheese next time, but I'm also still searching for the right thing to eat with this dip. Celery is good, crackers and bread are too heavy, but it's just not right. Also, 3/4 c hot sauce is too much. 1/2 cup would do just fine.
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3 users found this review helpful

Fresh Rhubarb Pie

Reviewed: Aug. 20, 2009
So simple and so delicious. I didn't use the butter and and couldn't tell it was missing at all.
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3 users found this review helpful

Apple Pie by Grandma Ople

Reviewed: Oct. 31, 2012
DELICIOUS! Definitely add cinnamon (1 tsp), nutmeg (1/2 tsp) and allspice (1/4 tsp). Brushed pie with milk and sprinkled sugar over the top for last 10 minutes of baking. BEST PIE I'VE EVER MADE!
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2 users found this review helpful

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