jenni Recipe Reviews (Pg. 1) - Allrecipes.com (11418500)

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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

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

Korean BBQ Short Ribs (Gal-Bi)

Reviewed: Sep. 26, 2012
This recipe is unbelievable! I couldn't find beef short ribs so I used pork country ribs. I followed the recipe exactly as its written. my husband loves my cooking anyway, but he raved about these ribs. I made fried rice as a side dish. Wonderful together! I've got them marinating now for tonight. I think I'm going to try to boil some of the marinade and serve a little bit as a dipping sauce with them. I'll edit this and let you know how that turns out. These are perfect!
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11 users found this review helpful

Parmesan Crusted Chicken

Reviewed: Apr. 28, 2012
wow...i've been seeing this recipe on t.v. commercials lately, wanted to try it. didn't want to go to grocery store today, so used what i had on hand. had chicken tenders thawed out so used them. i didn't have italian bread crumbs, so used my plain ones and added italian seasoning. i pat dry the tenders and did brush the mayo (ONLY HELLMANN'S IS ALLOWED IN MY HOUSE! :D) and parmesan cheese on both sides, topped with bread crumbs and baked. served with scalloped potatoes and green beans. WOW THIS RECIPE IS SO EASY AND MOST DEFINITELY A KEEPER!
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11 users found this review helpful

Stuffed Jalapeno Firecrackers

Reviewed: Jun. 14, 2012
these were exceptionally yummy! however....***WARNING*** When they tell you to wear gloves....heed the warning! lol i figured, hey, i'm just going to make 5 peppers for my husband and me....OMG.....by morning, i was looking up online what chemical was burning my hand so badly and why after scubbing very throughly after cutting and seeding them, why my hands were burning so horribly! alright..so i found out the oil (capsaicin) is not water soluable....so too late and it just had to wear off! after 24hours, avoiding hot water (google first aide for this is you still ignore these warnings! lol) taking some advil....it just wore off. REGARDLESS....these appetizers are wonderful!!! :D enjoy...just be careful!!!!
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10 users found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Aug. 5, 2012
Good base recipe. I decided to make first without changes (however i did use chicken base and made broth rather than water). Great flavor, but I found it a bit "rich". I will use this, but probably add more chicken broth to thin down a bit and some frozen mixed vegatables and try again. Tear the biscuts up small, they cook faster also. Try this and play with recipe a bit. a great family meal!
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9 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

Seasoned Oyster Crackers

Reviewed: Jul. 3, 2011
A guy I used to work with brought these to work one Christmas season. His sister would make them for us every year. Wow....they were addictive! He didn't know how they were made but I knew there was dill weed, garlic and oil. I found this recipe and know I've stumbled upon this favorite snack cracker. I make them a few times a year. A Perfect snack!
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8 users found this review helpful

Braised Beef Eye of Round with Mushroom & Onion Gravy

Reviewed: Aug. 19, 2012
with the cost of beef on the rise - this takes a leaner, cheaper steak cut, allowing a delicious, tender and flavorful meal on a budget. Served with Rice (I prefer long grain and wild rice, but was out) and green beans, it made a well balanced family meal. very yummy.
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7 users found this review helpful

Not Your Average Grilled Chicken

Reviewed: Aug. 10, 2012
I'll give the concept 5 starts - butterflying the chicken for grilling is easy and surpurb! The concept of adding herbs etc under the skin is excellent. I liked the taste of the onions, garlic and herbs - but i'm still debating the sour cream. don't get me wrong, i LOVE sour cream, but this way i'm just not sure....i may try some other spread i "invent" and cook with this method. The flavor was excellent....just wasn't wild about the way the sour cream "clumped" under the skin.
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7 users found this review helpful

Satiny Chocolate Glaze

Reviewed: Jan. 14, 2013
unbelievable! this is the BEST "glaze" i've found for my bundt cakes! i will be adapting it for my lemon glaze as well as some others. It must be the light corn syrup! beautiful shine and incredible flavor! thank you for this! on the "TOO MUCH CHOCOLATE CAKE" recipe you can find on this site, it's the perfect desert!!!
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5 users found this review helpful

Too Much Chocolate Cake

Reviewed: Nov. 7, 2012
OMG, this cake is incredible! I did brew some strong coffee to use in place of the water...yumm....coffee seems to bring out the flavor of chocolate nicely. I didn't have chocolate pudding on hand so used vanilla pudding and added about 1/4 cup cocoa. Worked Well. Don't be afraid of using the full cup of oil....this recipe is perfect. I used regular sized chocolate chips....I had no problem with the chips sinking. Your batter should be very thick. They stayed suspended for me fine and the nice big bite of chocolate is wonderful. Like so many others, I used the silky chocolate glaze. I garnished with chopped pecans PERFECT!!! My son isn't wild about chocolate, his flavor is lemon. But I made this for my birthday cake. Gave him some and he loved it. He said it was the best chocolate cake he'd ever had! My substitution of the pudding was fine. I just didn't want to run to store lol. But try the coffee....my only suggestion to change. Will be making again and will be on the desert table for thanksgiving this year! Thanks for sharing!
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5 users found this review helpful

Top Shelf Margaritas on the Rocks

Reviewed: Jun. 6, 2012
Exceptional! We're not drinkers, but enjoy an occasional Margarita with some great mexican food. These are wonderful. Squeezed fresh limes and lemons, made exactly as recipe called for...perfect! mmmmmm....don't forget to salt the rims!
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5 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

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

Grandma's Lemon Meringue Pie

Reviewed: Jun. 4, 2013
WONDERFUL! I couldn't locate my mom's old standby to use to make for my son's graduation BBQ. I prefer pies that use corn starch as the thickening agent. This pie uses both, but found it to set up perfectly, it did not have the pasty flour taste I don't like when using flour only. I wondered if 2 lemons would be enough...this was perfectly tart/sweet and did remind me of my mom's. AND, I actually made meringue for the first time in years! It turned out lovely! I will most certainly make this again! THANK YOU FOR SHARING!
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4 users found this review helpful

Boneless Buffalo Wings

Reviewed: Mar. 21, 2013
I normally don't do this....but....I CHEATED! i bought frozen already breaded chicken tenders, made the sauce (with Frank's Red Hot and doubled the butter)...WHAT A FAST QUICK SNACK, SUPPER OR APPETIZER FOR GAME DAY! enjoy either on your own fried wings, breasts or cheat like i did for a really fast meal!!!
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4 users found this review helpful
Photo by jenni

Downeast Maine Pumpkin Bread

Reviewed: Jan. 14, 2013
Excellent Recipe! My mom used to make a pumpkin bundt cake that is pretty darn good, but this bread is outstanding. I made as is, i add vanilla to most of my baking and did to this too. Very Moist. Wrapped tightly and it continued to get better as flavors melded together. Only think i'll change is i'll try adding some english or black walnuts to my next batch. Thank you for sharing!
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4 users found this review helpful

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

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

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