jenni Recipe Reviews (Pg. 2) - Allrecipes.com (11418500)

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Tuna Noodle Casserole from Scratch

Reviewed: Mar. 4, 2011
A very nice change to the usual cream of soup recipe. Don't misunderstand, even that tuna casserole is wonderful and my grandchildren LOVE it! However, this is more of a "grown up" version. I agree with some of the reviewers, i cut down on the noodles by about 25% (i was doubling recipe) but it still was a bit dry. I'd use about 1/2 the noodles or double your sauce. I also used 1/2 the butter called for (by accident, forgot since i was doubling) and it was still great. I also substituted about 1 pint of 1/2 & 1/2 for the milk. I had it and needed to use before it was going to spoil. I also added about 2 tablespoons of dill weed to the milk mixture as it cooked & thickened. Dill is yummy on any fish! The only other thing i would change is I will consider next time doubling the bread crumbs for the topping - it needed more. But otherwise, wonderful! Next time I might use my own homemade noodles! Awesome - thank you!
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4 users found this review helpful

Cabbage Rolls II

Reviewed: Jan. 23, 2011
i'm sure this is ok as far as cabbage rolls are concerned. i did use the advice of using a28 oz can of diced tomatos and 28 oz can of tomato sauce for the rolls. it was too much sauce as far as i was concerned. Doubling or at the most tripling the sauce recipe is plenty. Do add 1/8 t garlic powder. these are bland enough, i cant imagine them without the garlic. and the cabbage - i would recommend steaming the entire head of cabbage for your leaves. made them much easier to handle. i just cant get past the texture of cooked cabbage, a bit slimey for my taste. I even chopped the extra cabbage for the bottom of the pan to lay the rolls on. I dont quite know how people got so many rolls out of this recipe unless you make them meatball sized. wow that would have been even MORE cabbage per roll Not for me. i made 6 serving sized rolls with this recipe. they were a bit better the next day. basically these are porcupine meatballs wrapped in cooked cabbage leaves smothered in tomato sauce. ok but nothing spectacular. they are what they are. just not my thing i guess.
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14 users found this review helpful

Simple Hamburger Stroganoff

Reviewed: Jan. 19, 2011
very good stroganoff. as reviewers advised, cut cream cheese in half and used about 6 oz of sour cream. I opted for fresh mushrooms rather than canned. I make my own gravies, so didn't have the gravy mix on hand. I substitued a tablespoon of refrigerated beef base I keep on hand. added a very nice flavor. I'm sure using the full amount of cream cheese the original recipes calls for would be too rich and heavy for our tastes. Cutting it back just a bit was perfect.
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4 users found this review helpful
Photo by jenni

Hollandaise Sauce

Reviewed: Jan. 19, 2011
Eggs Benedict is my favorite meal, and I don't even like "breakfast"! It's always been about the Hollandaise sauce...... and wow, this is a winner! I've tried the double boiler method with several recipes and undoubtedly wonderful sauce, but the uncertainty of whether it will break down or "curdle" a bit was always in the back of my mind. This recipe I truly believe is fool-proof! Absolutely easy and a wonderful flavor. Only change I made was added a bit more lemon juice. Perfect!
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9 users found this review helpful

Sweet Potato Casserole II

Reviewed: Nov. 26, 2010
i like sweet potatoes, so of course i enjoyed this casserole. It is almost a dessert, but hey it's thanksgiving. a healthier dessert, eaten with a huge meal! :D anyway, this was great. i left out the spices some used, it's almost dessert anyway. there was pumpkin pie to use the spice in. we cut the sugar in half, used light brown sugar. i also used evaporated milk and fresh farm eggs. very great flavor. my 19 year old son requested leftovers to take with him. he really loved it! a good sign for picky eaters!
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4 users found this review helpful
Photo by jenni

Kitty Litter Cake

Reviewed: Oct. 28, 2010
this is too funny! i had seen this recipe years ago, tomorrow is treat day at work......lol..... and i work at a mental health center! they're going to know i'm not right! :D anyway - the finished product looks absolutely "real"! we taste tested the "cake" and it's great. i used 1 carrot cake and 1 butter cake, and 8 vanilla snack pack pudding cups. i did not mix any poo into the cake, i don't think the chocolate would add anything to the flavors of the spice/butter cake. and the suggestion for the little debbies brownies as poo is purrrrrfect! hahahaha. i also didn't add any cookies to the cake mixture as i really think it would make it too dry. i used all of them on the top of the cake mixture, then sprinkled the "green" cookie litter evenly over the entire cake. also, i actually only used one brownie for all the poo that was needed. some pictures seemed that lots of tootsie rolls and brownies were overkill and didn't look as "real". I mean who lets their litter box actually get that filthy. I cant wait to take it tomorrow, if anybody asks about the litter box and scoop, i'll tell them i washed it first! (i'm still laughing) and thats the truth! have fun with this! happy halloween everybody! :D
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15 users found this review helpful

Easy Key Lime Pie I

Reviewed: Sep. 20, 2010
PERFECT PIE!!! My granddaughter and I used and old "juice king" squeezer and squeezed 3 small bags of key limes for FRESH juice. Oh Wow! This was perfect - but I had to make my own pie crust. i wasn't going to waste the fresh juice and yummy filling on a store purchased pie crust! I used a deep dish pie plate so for pie crust use: 2 cups crushed graham crackers, 1/2 sugar & 1 stick butter. Melt butter add to crumbs & sugar. Pat into a deep dish pie plate. Do not bake pie shell - pour filling and bake according to pie directions. WONDERFUL!!!!!
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2 users found this review helpful

Barbecue Beef for Sandwiches

Reviewed: Jul. 11, 2010
This was such a nice change from using bottled BBQ sauce. I tend to make my own dressings etc, so I just purchased Ketchup for the recipe rather than chili sauce. Compare the ingredients, too similar for the price difference. I agree with other reviews, you need to double sauce. I cooked 8 lbs of eye of round roasts for several hours, less fatty meat and produced a lot of shredded meat for a large 4th of July celebration. I only made 1 1/2 times the sauce for that much meat. It seemed when i was cooking the sauce, it would be enough, however the shredded meat will asborb a lot of liquid. It had a wonderful flavor but most definately, double the sauce called for according to the size of roast you are cooking. Nice change from the usual thick sticky bottled sauces. Everyone enjoyed.
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5 users found this review helpful

Deep Dish Strawberry Pie

Reviewed: Jul. 3, 2010
I changed up a strawberry pie recipe I found on this site, added a couple of the reader reviews and suggestions to create what my husband & I believe is an absolutely perfect summer desert. It's pretty, easy to prepare, unbeliveable taste (especially with the chocolate!) and is a hit at family gatherings. This year 3 pies will be served at our 4th of July celebration. Enjoy everyone!
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0 users found this review helpful

Potato and Bacon Salad

Reviewed: Jul. 2, 2010
was very good, but i'm going to try using the "base" recipe; leave out the bacon (it is what got soggy and made the salad seem old quicker) add some chopped sweet baby gerkins and just a small bit of minced fresh red onion........ ill let you know!
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Strawberry Pie II

Reviewed: Jun. 8, 2010
this pie was great and so easy. i read the reviews and used a couple of hints from them. i replaced the water with ginger ale, and "painted" my pie crust with a melted semi-sweet chocolate chips. chocolate covered strawberries are wonderful so I figured how could this go wrong? It was great! 48 hours after the pie was made, the crust is still crisp not soggy! The flavor with the chocolate and ginger ale is spectacular! I used 2 quarts of strawberries, picked out the nicer ones for the pie, used the more bruised and much larger ones for the sauce. Also, I had no trouble with the pie setting up well. Be sure and cook it the full 12 - 14 minutes and I chilled for 24 hours. It set up wonderfully and cut great. I didn't want to add food color or add the suggestion of jello for color, as I wanted to keep this as "whole food" as I could, with no additional additives. I Will definately make this again, probably for our 4th of July party..... for added color I might place some blueberries around the edge of the crust after it is filled for a Red, White & Blue theme! Thanks for the suggestions, it was perfect!
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5 users found this review helpful

Displaying results 21-31 (of 31) reviews
 
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