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

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Quinoa and Black Beans

Reviewed: Jun. 8, 2013
Flavorful, healthy, looks good on a plate and doesn't take long to make... what more could you ask for in a recipe!?!? The cumin and cayenne give the dish flavor. I used the amount called for in the recipe as I have a 4 year old and she's very vocal if something is too spicy and won't eat it. It was a LITTLE spicy for her but it was also so good that she ate the corn, beans and red peppers that I added anyway! Will definitely make it again.
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Deb's Scallops Florentine

Reviewed: Jan. 26, 2013
DEEEEE-LICIOUS! Total hit with hubby. As other reviewers suggested, I did not cook my scallops ahead of time. And I used fresh spinach and upped the amount to a whole bag (12 oz i think). Cooked the spinach in the cream sauce, poured it over the scallops and topped with cheese and breadcrumbs. Next time, I think I'll reduce the amount of breadcrumbs. And I cut the mozzarella cheese out too. Didn't miss it a bit. I baked at 350 for 30 minutes and it was perfect. Though I did need to broil it the last 5 to get the top to brown a bit. Thanks Ponygirl for posting!
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1 user 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

Artichoke Chicken

Reviewed: Jun. 23, 2011
With embellishments such as spinach and mushrooms, and definitely using half sour cream, this was a 5 star recipe. Next time I think I'll try substituting plain yogurt instead of sour cream even!
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2 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

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

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

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

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

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

Lentil and Sausage Soup

Reviewed: Mar. 5, 2012
This is probably the best soup I've ever made. Everyone who has tasted it just raves about it. I love hearty soup, so I use 2 lbs of Italian sausage then add the full amount of liquid - though I use about 1/2 chicken broth and 1/2 water. I also omit the pasta - it doesn't need it. Will definitely make this again and again.
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2 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

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

Garlic Broccoli

Reviewed: Jan. 22, 2012
This was very similar to the broccoli that comes in many Japanese dishes at my fave restaurant. I mixed the sauce and poured it over my broccoli, then microwaved it for 5 mins. It was VERY tasty.
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2 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

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

Chicken Marsala

Reviewed: Mar. 30, 2012
This was very good. Chicken was moist. Made with merlot as I didn't have any other red wine. Will definitely try to make with correct wines next time!
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2 users found this review helpful

Baked Teriyaki Chicken

Reviewed: Oct. 19, 2012
This was quite tasty. I followed other reviewers suggestions and doubled the sauce and just poured it over the chicken. Though I had LOTS of sauce left over. Also, I think I will cut back on the cornstarch next time. It was THICK. I used 2 rounded T and I think I'll just use 2T next time. Very good flavor though. Even my 4 yo thought it was great!
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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

Award Winning Peaches and Cream Pie

Reviewed: Oct. 11, 2011
This was good, but I thought there was WAY too much cream cheese topping. In fairness, I used a 9 x13 oval casserole dish (because I doubled the recipe) which probably wasn't the best in hindsight. It made the toppings pile onto each other in bigger layers rather than have nice, thinner layers that run into each other. Next time, I will use a 9x13 rectangular dish. Also, I used fresh peaches, which was delish, however next time I will use more. I used 3 cups sliced fresh peaches for a double batch but I'd recommend using about 5 cups. I followed other reviewers advice and baked the "crust" for 10 minutes before adding the peaches - which turned out great. But when I doubled the cream cheese mixture and put it on, it was so thick it was almost like a merengue! Maybe this was just because of my dish - but next time I'll probably use about half of the cream cheese that's called for.
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2 users found this review helpful

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