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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22 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

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

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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3 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

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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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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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

Pull-Apart Hot Cross Buns

Reviewed: Apr. 8, 2012
I wasn't a big fan of the frosting, although it's easy enough to make. I soaked all of the fruit in spiced rum overnight, but the flavor didn't really come out in the finished product. It did have a Hawaiian sweet bread taste, but overall not a 5-star performance. They seemed a little dry, though I baked them for only 20 minutes and they were perfectly golden brown.
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Carrot Chile and Cilantro Soup

Reviewed: Feb. 26, 2012
Love this soup -- it's easy to make, low fat, and delicious. Sour cream is good as a garnish on the finished product, and also takes out some of the heat if you make it too spicy.
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1 user found this review helpful

Twice Baked Sweet Potatoes with Ricotta Cheese

Reviewed: Jan. 22, 2012
Didn't have fresh potatoes so used 1 large and 1 small can of Princella yams. Used 1 tub (16 oz) of ricotta, doubled all of the other ingredients (except about 1/2 the parmesan), and used a regular onion instead of shallots. Baked it in a 2 &1/2 qt casserole dish for about 45 minutes. Tasty!
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Zesty Quinoa Salad

Reviewed: Mar. 25, 2014
I always add more cilantro than called for, but ended up adding a little less tomato because I didn't buy enough. Also I used regular tomatoes instead of cherry tomatoes to save on costs. It turned out well and makes for a quick and easy snack because you don't have to heat it up.
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African Quinoa Soup

Reviewed: Mar. 25, 2014
Has nice flavor. I used more of the spices (about 1 tablespoon of cumin and oregano, and probably about 1 to 2 teaspoons of cayenne because it dumped out of the container). Also added a little more quinoa, about 3/4 c total, to absorb some extra liquid, so it came out more like a stew. I thought the cayenne would be too strong, but I think it came out just right for my tastes.
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Tangy Slow Cooker Pork Roast

Reviewed: Oct. 20, 2013
Very good flavor, and cooking it in the slow cooker made a tougher roast very tender. I added a little white wine that I needed to use up, otherwise made it as written.
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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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Zucchini Chocolate Orange Cake

Reviewed: Sep. 7, 2013
Not as moist as I was expecting based on other reviews, but still it was good. Maybe it would have been a little more moist if I had used 3 packed cups of zucchini instead of just using it as it fell. I didn't drain it. Used 1 tsp of orange extract instead of the zest but would probably use slightly more next time. Only used 1/4c of walnuts, which was plenty for me. It baked up very nicely. The glaze was just ok, I think it needs less liquid because it all just ran immediately down to the plate and it didn't look like it had any glaze on it.
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