Jenn Recipe Reviews (Pg. 1) - Allrecipes.com (11832521)

Deb's Scallops Florentine

Reviewed: Jan. 16, 2012

If you're debating trying this one, quit thinking and start making! Just make it once and it'll quickly become a go to meal in your household. Great! Thank you Deb.

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Great recipe and super simple if you follow the advice of others and layer half the dough in the bottom of the dish, sprinkle with cinnamon, spread the blackberries, cover with the remaining dough and then pour the water/sugar mixture over that. I increased the blackberries in mine and it was delicious but I did have to place a cookie sheet underneath to catch the boil-over juices. I also used margarine instead of butter and it was great. Yummy!! Thanks for sharing!

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To Die For Blueberry Muffins

Reviewed: Feb. 5, 2010

These muffins are really, really good; especially the next day. I baked these late morning ate one still warm from the oven and wasn’t amazed, just thought they were okay. Then my husband had one that night and even though he is not a muffin guy said they were really good and ended up eating two. So I gave it another try and ate one the next morning and wow was I impressed. I had to force myself to eat just one they were so good. I did make a few minor changes based on other reviewer’s recommendations: I added 1 tsp. vanilla to the muffin batter and used brown sugar for half the amount called for in the topping. I only had frozen blue berries and I used closer to 1 ½ c. – the frozen berries turned the batter a purple color but I was surprised and pleased to find once baked the color wasn’t very strong. In the future I’ll try the recipe with fresh berries but frozen still taste great. I was able to make 9 generous muffins by filling regular sized muffins cups to practically the top and you do get that pretty and delicious mounded muffin top. I too had a lot of extra crumb topping, probably enough to make a triple batter of the dough. All in all a great recipe that makes me anxious to show off at the next brunch or morning meeting I’m invited to! - I need to ammend my original post. I ran across fresh blue berries so I made another batch and I must say if they'e really good with frozen, they're 10 times better with fresh! I also cut the topping in half an used margerine

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Awesome Slow Cooker Pot Roast

Reviewed: Jan. 22, 2010

Not sure what went wrong with mine, I followed the instruction exactly and this turned out very salty and other than that, tough and tasteless! The meat was not tender but I won't blame that on this recipe as it's always possible to get a tough cut. Anyway, I was so excited to try this after reading through the rave reviews, but I was very disappointed with the result. Since others have had such success perhaps it was the brand of onion soup mix I used (Lipton). Sorry to say I won't try this again - it was so salty I ended up making grilled cheese sandwiches and tomato soup for us instead and tossing the roast.

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Cranberry and Apple Stuffed Pork Chops

Reviewed: Jan. 20, 2010

I absolutely love this recipe and my husband requested it again two days after I first made it! First off, I'm not a pork chops fan which is why I was looking for a different way of making them - after this recipe I now actually crave the things! I followed the directions exactly except I also seasoned the prok chops with a little thyme and I only had a red delicious apple so I used that. It was amazing! I was in a hurry and I had very thick pork chops so I cooked them for 25 minutes at 425 and they were juicy and all the way cooked. Perfect recipe to impress others, thanks for sharing this one!

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Chicken Marsala

Reviewed: Jan. 20, 2010

Great recipe, definitely give this one a try. Slight as they may be, I did make a few changes I’d recommend to others. MY CHANGES: I added ½ tsp. basil to the flour mixture and placed it in a Ziploc bag to coat each chicken piece individually – far less clean up. I also increased the pepper to ½ tsp. I browned the chicken for about 4 minutes on each side and then placed in the oven at 400 on a greased cookie sheet for 20 minutes. I doubled the sliced mushrooms and added 6 cloves of finely chopped fresh garlic, and one medium white onion, diced. I added the garlic and onion to the butter/oil first and once the aroma was to die for I added the mushrooms. I cooked until tender then added ¾ cup marsala and omitted the sherry (didn’t have any on hand). After the 20 min in the oven I put the chicken back into the skillet with the sauce and added just a dash of heavy cream. Covered, reduced heat and simmered. I served it over linguine and it was to die for and the chicken was VERY tender. Only other thing I would change is next time I will definitely at least double the sauce. It’s so good I caught my husband mopping up what was left in the pan with a chunk of bread!

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Gingerbread Men

Reviewed: Dec. 18, 2009

Very good! I made these for a Christams party and I was specifically looking for a recipe that didn't have an overly ginger taste. I followed the recipe but added a little more cinnamon. The cookies were delicious, super easy to handle and stayed moist. I recommend the minimum cookig time on these.

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Pineapple Cheese Ball

Reviewed: Dec. 12, 2009

I gave this a 4 because in no way did mine come out as a ball - it did come out as a delicious cheese spread though! I used red bell pepper which added a little color and green onion. I also didn't completely drain the pineapple but without some juice there wasn't much pineapple flavor. This was a huge hit Thanksgiving day (I made it the night before) and an even bigger one the day after when it had sat for longer - my hubby and father-in-law devoured it! Give it a try, you'll really like it!

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Slow Cooker Buffalo Chicken Sandwiches

Reviewed: Dec. 11, 2009

Very yummy! I followed the recipe exactly and it was really good. I used the Franks Buffalo Sauce which is the best and served with sliced tomato, red onion, romaine, provolone, and swiss cheese. Toasting your rolls and spreading with blue cheese dressing is the kicker that takes it from good to great.

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Apple Pie by Grandma Ople

Reviewed: Nov. 5, 2009

This pie was really, really good but I would recommend a few changes. First, definitely add a tsp cinnamon to the syrup mixture and a tsp of vanilla (and yes take out a tiny bit of the water to balance). Second, while I love granny smith apples using just those was way too tart so I’d recommend mixing in a few gala or Fuji; but do use eight apples for the pie- even if it looks like a lot they cook down and with just six the center seems to cave in instead of having that nice mounded look. I also added a few dashes of cinnamon to my sliced apples and stirred that in before adding the syrup. I did add half the syrup to the apples before pouring into the pie dish and I think that is the way to go. Definitely do the lattice top! It is essential for pouring the rest of the syrup on, it looks amazing, and it is so simple to do there is no reason not to. I slice my apples very thin so I didn’t have any trouble with the apples being fully cooked, but after reading other’s advice I baked my pie at 350 the whole time (1 hour) on the lowest rack, with a cookie sheet under it, and it was perfect! The only thing that makes this pie better is serving it with a scoop of vanilla bean ice cream…

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Pumpkin Chocolate Chip Cookies III

Reviewed: Nov. 5, 2009

Yep, theses cookies are by far the best of any pumpkin chip I've ever had. Truthfully, I think they're now my favorite cookie. I did make a few small tweaks. First, add a tsp or more of pumpkin spice, it really helps change it from good to amazing. Second, I've found this cookie is so great why just enjoy it one way? So, I separate my batter into three bowls. Into the largest portion I add a lot of white chocolate chips - once baked these are best eaten cold straight out of the refrigerator. The second portion of batter gets milk chocolate chips - this is my husband’s favorite and it also great straight out of the fridge or nuked in the microwave for like 20 seconds. The third batter gets semi-sweet chocolate and these are by far best when heated in the microwave (again for like 20 seconds) so that the chocolate is gooey. I do store all of them in a covered container in the refrigerator. Be generous when adding your chocolate chips, more definitely is better and I'm a person who usually uses less than recommended for traditional chocolate chip cookies, but the cookie consistency and pumpkin flavor really are best when paired with the chocolate. Enjoy!!

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