Jennifer Recipe Reviews (Pg. 1) - Allrecipes.com (11749249)

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Chef John's Boston Cream Pie

Reviewed: Apr. 16, 2012
I made this according to the directions/recipe on a related link with a video, and it ended up tasting great. The only reason I give it 4 stars is because the filling and the ganache did not firm up as much as they should have. I may not have had the filling at a rapid enough boil, so even after chilling it for several hours it was pretty runny. I firmed it up a bit by adding some plain gelatin (dissolved in a small amount of hot water). I also used 7 tbsp of sugar in the filling, since a note on the original recipe said it could be between 6 and 8 tbsp. The original recipe I used called for "cream" in the ganache. Not knowing what that meant specifically, I used a mixture of half & half and heavy whipping cream. The recipe listed here notes it should be heavy whipping cream, so maybe using only that would make it a little firmer. Ultimately I had to freeze the cake to get it to stay together, especially since I had to transport it by car, and even though it tasted great it looked a little sloppy. I will make this again someday and try these adjustments, hopefully with better results.
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24 users found this review helpful

Honey Dijon Brussels Sprouts

Reviewed: Apr. 8, 2012
I think it would be better baking these with olive oil instead of boiling them, which would also help cut down on the cabbage smell in the house. I will probably also add a little more of the dijon mustard (hot version) next time. Otherwise this was tasty.
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13 users found this review helpful

Simple Whole Roasted Chicken

Reviewed: Feb. 9, 2015
Interesting combination of spices; it has a Moroccan flair. I doubled the spices and salt, though I thought it came out a little salty that way. I would keep the salt the same as the original recipe next time. I stuffed the bird w onion since I didn't have garlic cloves, and instead mixed minced garlic from a jar with the spices and rubbed that on the chicken. Cooked it right away, and added sliced carrots along the sides of the dish.
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5 users found this review helpful

Glazed Ham with Peach-Ginger Sauce

Reviewed: Apr. 8, 2012
I used a serrano pepper because I couldn't find a cherry pepper. The heat of the pepper definitely adds to the flavor. I also couldn't find peach preserves, so I used apricot pineapple preserves. Very good!
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5 users found this review helpful

Cilantro Lime Quinoa

Reviewed: Apr. 21, 2013
Interesting combo of flavors, but it works well. I used the whole onion, left out the corn, and put more cilantro than called for. I also used a 50/50 mixture of regular and red quinoa, which made it more visually interesting. I couldn't really taste the jalapeno, and I even used the seeds.
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3 users found this review helpful

Pumpkin Cobbler

Reviewed: Oct. 1, 2014
Holy moly, this is sweet! It's good, but cut the pieces small because it packs quite a punch. I'd say it needs the whipped cream on top to offer some contrast to the rest of it. I doubled it according to the directions in the cook's note, and it came out fine. Other than that I made it as written.
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2 users found this review helpful

Sweet Potato, Carrot, Apple, and Red Lentil Soup

Reviewed: Nov. 18, 2011
Great flavor: slightly sweet but hearty. I used extra carrots (about 5) and didn't puree it. It still looked tasty. The red lentils don't seem to stay red, because I wasn't able to see them in the final preparation.
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2 users found this review helpful

Slow Cooker Butter Chicken

Reviewed: Jun. 29, 2015
I tried making it in the one pot method, so I didn't sautee the onions. They came out a little firm in the final product, probably because I used the high setting rather than the low setting on the crock pot. It didn't seem like there was much chicken in the recipe. I would probably add 1.5-2 times more next time.
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1 user found this review helpful

Sweet Potato Breakfast Casserole

Reviewed: Nov. 16, 2014
This was a big hit at the brunch I took it to! It's a nice vegetarian option for breakfast, but even the meat eaters loved it. Use a food processor of some sort to chop the sweet potatoes finely and to save your knuckles and a lot of time. I made it according to the recipe; it was true to the cooking time suggested in the recipe.
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1 user found this review helpful

Curried Butternut Squash and Pear Soup

Reviewed: Nov. 13, 2014
Yum! To make it easier, use frozen cubed butternut squash and a stick blender in the pot. Also I didn't peel the pears so I didn't lose the nutrients and fiber in the skins.
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1 user found this review helpful

Best Bobotie

Reviewed: Oct. 19, 2014
I would use a smaller pan next time so it's not spread so thin. I couldn't find hot chutney, so I just added some red pepper powder to regular chutney. Used a food processor to mince the onions. Pretty tasty, I'll make it again
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1 user found this review helpful

Zucchini Soup I

Reviewed: Sep. 21, 2013
Really good use for extra garden zucchini. "8 zucchini" is very vague; I used one large garden zucchini, figuring that it approximated 8 of the small ones you find in stores. I used 1% milk, added a couple of kung pao peppers to give it a kick, and made it all in the soup pot using an immersion blender. Much easier than dealing with extra dishes. I sprinkled some dry dill on top of the pot while cooking, not nearly 4 tablespoons full. I think adding a spoonful of sour cream or plain yogurt on top of your bowl would be tasty, too.
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1 user found this review helpful

Quinoa with Sweet Potato and Mushrooms

Reviewed: Mar. 24, 2013
Used red quinoa and skipped the pecans. It was ok. The cayenne pepper gave it a bit of a kick, but other than that it was pretty bland.
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1 user found this review helpful

Brookville Hotel Sweet and Sour Coleslaw

Reviewed: Mar. 24, 2013
I added some shredded red cabbage and 1 shredded carrot to give it some color. It was good, but I didn't think it was much different from most cole slaw I've had.
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1 user found this review helpful

Orange-Ginger Sweet Potato Casserole

Reviewed: Nov. 23, 2012
I prefer the sweeter version of sweet potatoes, but this was a good alternative. I added about 2 tablespoons of half & half to make it creamier, and used more OJ than written. I also added extra ginger powder and about a tablespoon of red pepper powder because it seemed like it was very plain. I used a potato masher to smash the mixture, and cooked the potatoes in the microwave. Much easier than the oven and a blender.
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1 user found this review helpful

Glazed Orange Spice Cookies

Reviewed: Nov. 4, 2012
These spread out quite a bit. I rolled tablespoon-sized balls of dough in my hands then flattened them on the baking sheets. They formed together, but were easy to break apart cleanly. Added ~ 1/8 tsp orange extract to dough and only about 1 tbsp orange zest, and the orange flavor was very mild. Made only half the glaze which was the perfect amount. Might make again.
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1 user found this review helpful

Bread Pudding with Whiskey Sauce

Reviewed: Aug. 16, 2012
Extremely rich. I used rum instead of whiskey. It made a huge dish that I ate for a week.
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1 user found this review helpful

Easy Indian Butter Chicken

Reviewed: Jun. 21, 2012
I made this as written, and thought the flavor came out a little bland. Next time I will add more of the spices.
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1 user found this review helpful

Vanilla Ice Cream X

Reviewed: Apr. 29, 2012
Very easy to make, and it tastes like very creamy real ice cream. I added ground ginger in small amounts until I could just barely taste it; it went well with the vanilla flavor of the base mixture. I'll make this again, and try some different mix ins.
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1 user found this review helpful

Bread Pudding with Whiskey Sauce III

Reviewed: Apr. 8, 2012
I followed the recipe aside from substituting rum for the whiskey. It came out cripsy on top and soggy on the bottome, which evened out when you ate it but might be off-putting for some. The sauce recipe makes a lot -- too much for the bread, I think. It's good, but very sweet.
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1 user found this review helpful

Displaying results 1-20 (of 56) reviews
 
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