jenn Recipe Reviews (Pg. 1) - Allrecipes.com (120)

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Salsa

Reviewed: Apr. 11, 2001
This is the quintissential salsa recipe. The cool tomatoes contrast nicely against the spicy jalapenos and pungent onion, and the lime juice and salt round out the flavors nicely. Let it sit overnight to really let the flavor develop.
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146 users found this review helpful

Pig Burger

Reviewed: May 16, 2002
Wow, and I always thought of chicken breasts as flavorless. The bacon and guac made them out of this world. These sandwiches made our bbq seem like a special occasion. I also grilled some onions along with the chicken and piled those on top too.
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70 users found this review helpful

Easy Lentil Feta Wraps

Reviewed: May 12, 2004
I was looking for something other than burritos to use up some tortillas, and this fit the bill perfectly. Nice, fresh Mediterranean flavors! This would be good with garbanzos or cannellini beans, too. Next time I think I'll throw in some thyme or oregano too.
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30 users found this review helpful

Easy Focaccia

Reviewed: Jul. 10, 2000
Wonderful, impressive, easy. It will help you win friends and influence people. This is a delicious appetizer or snack when you top it with caramelized red onions and crumbled Gorgonzola cheese.
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19 users found this review helpful

Pumpkin Biscuits

Reviewed: Sep. 13, 2000
Well, maybe I did someting wrong, but the dough was so wet and gooey, I had to work more flour into it just so I could handle it. I think that's too much pumpkin puree. The finished product was tough and dry.
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18 users found this review helpful

Tropical Chicken Salad

Reviewed: Oct. 31, 2001
This sounded like a good idea but it turned out pretty gross. After the salad sits for a little while, the enzymes in the mangoes turn the chicken to mush and make the mayo all watery. The coconut extract was pretty overpowering as well. If you make it, try cutting back on the coconut, season it with salt and pepper (it NEEDS some more flavor) and don't add the mayo and mangoes to the rest of it until you're ready to serve it.
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17 users found this review helpful

Sinless Mississippi Sin

Reviewed: Jan. 15, 2002
I tried to take even more of the 'sin' out of this by using fat free cream cheese and reduced fat Cheddar. I will NOT do that again. The dip turned out very watery, and the fat free cream cheese sort of has the consistency of clay. Also, I'm not sure I would put in the Worcestershire next time--it doesn't seem to go with the other ingredients very well.
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10 users found this review helpful

Thit Bo Xao Dau

Reviewed: Mar. 13, 2000
This is my idea of a great recipe; simple, beautiful, and delicious. I added some minced fresh ginger and mushrooms to this dish, too. So much better, and faster, than any cream-of-something-soup casserole.
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8 users found this review helpful

Grilled Spicy Lamb Burgers

Reviewed: Jun. 22, 2001
These were excellent--juicy and flavorful, without the spices overpowering that incomparable charred lamb-y taste. We ate them tucked into pita with feta cheese, spicy mustard, lettuce and fresh cilantro. I would recommend using *pomegranate* molasses in this recipe--available at middle-eastern grocery stores.
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4 users found this review helpful

Cornbread I

Reviewed: Mar. 12, 2003
This was a satisfying accompaniment to a pot of spicy chili. (You don't want to be eating sweet, fluffy cake masquerading as cornbread with stuff like that!) It was really fast to throw together, too. I think I may add a bit less salt next time. Also, this only took about 15 minutes to bake in my oven, so keep an eye on it.
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3 users found this review helpful

Caramel Filled Chocolate Cookies

Reviewed: Jan. 3, 2002
I took the suggestions of previous reviewers and added 1/4 cup more each of flour and cocoa powder, and they were perfect. I made the dough one night, stuck it in the fridge, and made the cookies the next night. Doing it like that, they didn't seem time-consuming at all. I lined my baking sheets with parchment paper so I could slide the whole sheet off the pan and let the cookies cool for awhile but still keep using the pan. Some of the best cookies I've ever had. Store them in an airtight container once they're cool, and they'll stay soft for days.
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3 users found this review helpful

Romantic Chicken with Artichokes and Mushrooms

Reviewed: Jan. 30, 2001
This is an amazing combination of flavors, and it's so simple! The only thing I would do differently next time is to mix in a little bit of fresh chopped Italian parsley to add a little of that fresh herb-y flavor and some nice bright-green color.
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3 users found this review helpful

Lemon Pepper Pasta

Reviewed: Jan. 22, 2001
This is a fantastic and versatile side dish. We ate it with seared scallops in wine sauce, but it would be good with just about any kind of meat that has a little sauce to it. We used a good extra-virgin olive oil, fresh basil, and a decent dose of kosher salt with this (the salt is essential!)
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3 users found this review helpful

Black Forest Cake II

Reviewed: Sep. 26, 2000
I don't like overly sweet desserts, and this was one of the best cakes I've ever had. I took the advice of the previous reviewers and brewed 1/2 cup of really strong coffee for the buttercream, and it was definitely plenty of liquid. The coffee flavor went really well with the chocolate and cherries. I also saved the syrup I drained off of the cherries, added a little lemon juice and almond extract, cooked it down until it was thick, and drizzled it over the cake after I put on the whipped cream and before I put on the chocolate curls. There's a lot of kirsch in this cake--even the adults got buzzed off of it, so I wouldn't recommend giving it to children.
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3 users found this review helpful

Spicy Bean Salsa

Reviewed: Mar. 29, 2000
This is so much better than your standard salsa from a jar. I guarantee it will be the first thing to go at parties, so make lots of it! I improved on the recipe by using red onion instead of yellow, and adding some freshly chopped cilantro and some lime juice. Simply divine!
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2 users found this review helpful

Rice with Goodies

Reviewed: Nov. 14, 2001
This is a great way to use up leftovers. Turkey is not inherently very flavorful, but when you add all the "goodies" in this recipe, that white meat will be gone in no time.
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1 user found this review helpful

Tucson Lemon Cake

Reviewed: Aug. 21, 2001
Mmmmm. Lemony. It was moist, not too sweet, and just dense enough for a bundt cake. The best part, though, was the super-lemony glaze.
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1 user found this review helpful

Fresh California Salsa

Reviewed: Apr. 17, 2001
The perfect salsa recipe. Make sure you use a white onion in this; they taste much better raw than yellow onions do.
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1 user found this review helpful

Anniversary Chicken I

Reviewed: Apr. 13, 2001
Well, I must say, I was surprised at how good this recipe really was. Reading the ingredient list I had visions of chicken drowning in coagulated clumps of ranch dressing, but I had to try it anyway due to its extreme popularity. Once you spread out the ingredients between 6 chicken breasts, it's not too gloppy, and once the teriyaki and ranch blended and baked together, the resulting sauce tasted like neither one. We used real bacon, chopped up and fried crisply, instead of the fake-un bits, and we sauteed some mushrooms in some of the bacon fat and added those too. Good comfort food. Mmmmm.
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0 users found this review helpful

 
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