Jennifer_Cote Recipe Reviews (Pg. 1) - (11529351)

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Double Layer Pumpkin Cheesecake

Reviewed: Oct. 22, 2010
Pretty good. I discovered that (cheaper) cracker crumbs worked just fine, even tasted like a "gingersnap crust" when I added ginger and sugar. Other than that, what an incredible recipe!
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Butternut and Acorn Squash Soup

Reviewed: Oct. 14, 2010
Pretty good, although I'm in agreement about the "less butter". Also, I use some frozen apple juice concentrate to add sweetness instead of brown sugar, and cook the acorn and butternut squashes whole. It seems easier this way; you then just leave them in a covered bowl after baking, to cool some. Then the peel comes off pretty easily.
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3 users found this review helpful

Cashew Raisin Rice Pilaf

Reviewed: Oct. 7, 2010
I agree with another comment, about using one pot. That's how I cook the wild rice pilaf. I start cooking the wild rice 40 minutes earlier, because I find that it seems to take longer than even brown rice. But don't drain off the liquid (and all that flavor!). Add the other rice and liquid (even brown rice), and cook until done. Oh, I'd also use olive oil before margarine (healthier...). Other than that, loved the recipe!
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11 users found this review helpful

Wheat Germ Whole-Wheat Buttermilk Pancakes

Reviewed: Sep. 12, 2010
This was pretty good, although I don't always have fresh-ground whole wheat pastry flour on hand (it goes rancid quickly). I discovered I could grind oatmeal in my small electric coffee grinder, to get an alternative whole grain flour. I also tried separating the egg whites out; if you whip them first, the pancakes are extra light!
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8 users found this review helpful

Poppy Seed Dressing I

Reviewed: Aug. 12, 2010
This seems like a good alternative to store-bought low-calorie dressings, but if you're not skimping on calories, you can skip the milk and Miracle whip. I tried processing the sugar and white vinegar (with a bit of Dijon mustard and salt), slowly adding in olive oil, and whisking in poppy seeds last. Wow was it good. I was even able to make small batches in a bowl, whisking the oil in with a fork. I did find it helpful to microwave the vinegar and sugar a bit; it helped dissolve the sugar. Oh, I also noticed that poppy seeds don't keep all that long in the cupboard. I stock up on bulk seeds at the health food store (they're cheaper), and store them in my fridge (or even freezer, for longer).
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1 user found this review helpful

Raspberry Blackberry Smoothie

Reviewed: Aug. 9, 2010
This is pretty good, but I tried freezing slices of banana (layered on a plastic bag) first. Didn't even need the honey and the sweetened yogurt- the frozen bananas made it thick and rich! I added some almond milk to make it non-dairy. But hey, this other recipe's good too :)
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2 users found this review helpful

Banana Banana Bread

Reviewed: Aug. 6, 2010
This is a decent recipe, but I played around with it. I didn't add the butter, but I added walnuts, molasses, wheat bran and freshly ground flax seed. Seemed like a pretty healthy recipe, and tasty too!
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0 users found this review helpful

Lemon Chicken Piccata

Reviewed: Jul. 22, 2010
Perfect. Well, almost. I pounded the chicken breast first; really makes it tender. It takes less time to cook, so it doesn't get tougher and drier on the outside...
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86 users found this review helpful

Spanish Rice II

Reviewed: Jul. 16, 2010
I'm with Jodi Lynn on the improvements. Parsley perks up the color, for sure. The only thing I do different is brown the rice in a dry skillet first. I set it aside, grilling the onion and bell pepper (and garlic) in the pan before adding everything else. I've used brown rice; it takes a hour or so, but it's so good and healthy :)
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1 user found this review helpful

Bada Bing Pork Chops

Reviewed: Jul. 14, 2010
Good stuff, although I used frozen apple juice concentrate to add the apple flavor. Apple's perfect with pork; I just don't typically have applesauce on hand. (The frozen juice concentrate keeps almost forever!)
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6 users found this review helpful

Ginger Ale

Reviewed: Jul. 9, 2010
Awesome recipe! I tried using my Champion juicer to "juice" the ginger. Worked great. Not everyone has a Champion juicer, but if you do, try it for this. I juiced a couple pounds of ginger, made "ginger ice cubes" out of it, and had it handy for this and other recipes...
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5 users found this review helpful

Coconut-Lime Cheesecake with Mango Coulis

Reviewed: Jun. 2, 2010
I've found that I can use simple soup crackers (saltines or the like) to make the crust- much cheaper than buying gingersnaps! And it works just fine; just replace cookie crumbs with cracker crumbs, adding a tablespoon or so of sugar. For a "ginger" crust, just add some ginger (and other spices if preferred). Another thing to do: You can buy frozen mango cubes at some grocery stores. Very handy. And I think I'll try using some coconut cream concentrate (a product from Tropical Traditions), instead of the coconut flavoring. No, I'm not in sales for the company! I just love the product. It's concentrated coconut milk, concentrated flavor, but doesn't have the additives (and artificial ingredients?) that many flavorings have.
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21 users found this review helpful

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