PrincessJenna Recipe Reviews (Pg. 1) - Allrecipes.com (1211721)

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Take-Out Fake-Out Southern Fried Chicken

Reviewed: Feb. 2, 2011
This was fantastic. I had to make a few subs but nothing too drastic and I'm sure it would have only been even better had been able to follow it to the letter. I haven't made fried chicken in a few years and was kind of nervous but it turned out wonderful. I had the temp up a little higher than I probably should so I know they browned before they were cooked. Finished with 30 minutes in the oven and worked beautifully - still juicy and flavorful. The marinade really permeated the meat too even though I only soaked them for 3 or 4 hours. Nicely done, Sarah Jo!
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3 users found this review helpful

Creme Brulee French Toast

Reviewed: Jan. 9, 2011
Incredibly good. Lots of teaks (as is usual for me). Left the crusts on the bread, used leftover french and challah, cut about an inch thick. I used 4 eggs instead of 5, 1 cup half n half and 1/2 cup whole milk. And I had no orange liqueur so I upped the vanilla to a Tbl. Also used salted butter so I omitted the salt. I have no doubt the recipe is exceptional as written, I just went with what I had on hand. I will absolutely make this again.
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8 users found this review helpful

Absolutely Fabulous Greek/House Dressing

Reviewed: Dec. 15, 2010
I brought it to dress a salad for a work potluck today and rec'd many compliments. I'm usually not so big into the vinegary/oily dressings but this is now easily in my top 5 ever. I scaled to 12 servings. I used equal parts OO and vinegar and had to mix red wine vinegar, balsamic and rice wine vinegar because I didn't have the full amount of RWV. Subbed a couple minced shallots for the onion powder. Eyeballed the dijon. Also added a wee bit of ground cayenne. Yes, I made a few changes. Still I have no doubt it's a 5 star as written. I plan to make more and keep in our fridge.
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4 users found this review helpful

Marinated Pretzels

Reviewed: Nov. 24, 2010
Made these many times. People ask me to make them all the time now too. I use only a half cup of oil and often use veggie (or regular olive oil, not extra virgin). Also I use 1 TB garlic powder, 1 TB dill and 1 TB lemon pepper instead of the 3/3. I usually about 1/4 tsp of cayenne for heat. And I cook at 250 for an hour, stirring every 15 minutes. Yeah, yeah, I know I made of ton of changes. It's developed over the couple of years I've been making them. I still think my rating and review are valid, the recipe is quality just for the idea alone.
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6 users found this review helpful

Potato Chips

Reviewed: Jul. 18, 2010
Phenomenal! Instead of a dinner plate I went with parchment right on my microwave's turntable as others suggested. Yukon Gold, skin on and sliced with a mandolin probably a bit on the thick side . Didn't bother to toss in oil first, just sprayed the parchment with PAM, spread slices in a single layer, sprayed again and sprinkled with kosher salt. Took 7 minutes. Seriously, AMAZING.
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2 users found this review helpful

Outstanding Grilled Basil Chicken Burgers

Reviewed: Jun. 22, 2010
Finally made these last night and they were outstanding as their name suggests. I did sub 1 lb ground turkey for the ground chicken because that's what I had on hand but made no other changes. I'll definitely make them again. Thanks Lori!
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2 users found this review helpful

French Baguettes

Reviewed: Nov. 29, 2009
For awhile now this has been my go to recipe for when I want to serve bread with dinner. Measurements are spot on. I make mine by hand or with my KA. I usually skip the egg yolk and water and just throw a little water into the bottom of the oven as I'm putting the bread in to get a thicker crunchy outer crust. I made this last night for the 147th time and we devoured one loaf right out of the oven. The second loaf will turn into croutons today. This is a great recipe, for novice or experienced bread makers alike.
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3 users found this review helpful

Waffles I

Reviewed: Nov. 28, 2009
My first time making waffles and a definite success. I made I few changes: doubled the sugar and vanilla. I also used 1 cup of eggnog (wanted to use it up) and 3/4 cup of skim milk. This will be my go to recipe for waffles, no need to look further. Great recipe.
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3 users found this review helpful

Condensed Milk Chocolate Frosting

Reviewed: Oct. 31, 2009
Fudgey and more like thick glaze or ganache but still pretty good and super easy. I had no trouble with it setting up, in fact it thickened up after only a few minutes of stirring. You'll know immediately when it's done, it thickens super fast. I ended up stirring in about 3 tablespoons milk instead of water to thin it slightly.
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2 users found this review helpful

Chicken Chimichangas with Green Sauce

Reviewed: Aug. 28, 2009
We really didn't care for this. The chimis themselves weren't bad, although I would've dialed down the cream cheese and probably added some diced chilies or jalapenos to the filling. We did not care for the sauce at all. Even after I attempted some tweaking, we didn't end up using it.
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2 users found this review helpful

High Temperature Eye-of-Round Roast

Reviewed: Aug. 10, 2009
This will definitely be my go to method for cooking this cut of roast beef from now on. I rinsed the roast in a little red wine vinegar, rubbed with olive oil, minced garlic, rosemary, truffle salt and pepper. My roast was 2.68 lbs and I cooked for 19 minutes, ended up letting it rest in the oven for almost 3 hours. I personally went for the end pcs as it was probably more rare than medium rare in the middle. If you like yours a little more done I might suggest adding just a few minutes to the cook time. Thanks for sharing the recipe Lyn.
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8 users found this review helpful

Mom's Italian Beef Barley Soup

Reviewed: Aug. 9, 2009
Loved this! I made changes out of necessity but I'm sure the recipe is perfect as written. It's a great jumping off point. I had a 1 lb hunk of leftover rare roast beef (eye of round) from yesterday's dinner so I cubed that. Then I realized I left my crock pot at a friend's so I had to make it on the stove. I finely diced and sauteed a small onion in a lil olive oil, added a tsp of garlic, then added water, bouillon, tomato sauce, beef, a bay leaf and a tiny bit of Italian seasoning (the roast I cut up was already heavily seasoned on the outside). I used about an extra 2 cups of water and lil extra bouillon. I then partially covered and let it simmer for a couple hours and reduce a bit. Then added the barley, covered and let simmer on low for about another hour. This is exactly what I wanted: rich, beefy, tomatoey and the barley has swelled and already started to thicken the broth. B/c everyone says it gets better,I'm really looking forward to trying it tomorrow and the next day, b/c it's already pretty delish now.
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10 users found this review helpful

Yummy Quiche

Reviewed: Jul. 13, 2009
Delicious! Wonderful as written I'm sure but of course I tweaked a bit. I did 1 cup half and half, 5 eggs, 1 med-large onion (sauteed in a couple Tbls of bacon grease with a little minced garlic), I used freshly grated cheeses and the 4 oz can of chilies. I added a few shakes of crushed red pepper. I only had a preformed deep dish and as others said, it was a bit too much filling so I poured the extra into a very small buttered casserole and made a tiny crustless one. For the quiche itself, I flash baked the crust for 10 minutes at 350 and then filled. 60-70 mins seemed like a long time to me. I checked at 45 minutes and it was perfectly cooked. I'll def make it again although next time I might reduce the bacon by a couple pcs and add another can of chilis as I think I would like more chili flavor. Thank you for a great recipe PAMMMY.
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9 users found this review helpful

Cheddar Cheese Straws

Reviewed: May 3, 2009
Initially, these weren't really what I was looking for but that's my own fault for not thinking about the ingredients more carefully. I was looking for a crispy more butter cookie like texture and these are soft and more like small bread sticks. I realize now that's from the baking powder. I used garlic salt instead of regular and an additional cup of freshly grated sharp cheddar (didn't seem like enough cheese to flour for me initially). I rolled out and cut them to about pencil sized per the instructions and they took closer to 10 minutes to bake. The result was a soft, very cheesy small breadstick with just a hint of heat. They were quite good, just not what I had in mind. As I was going for a crispier result, I let them cool, turned them on their side, and put them back into a 300 degree oven for about 25 minutes (like you would with biscotti). It worked - light, flaky, crispy and cheesy little cracker like sticks.
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14 users found this review helpful

Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever.

Reviewed: May 3, 2009
I ended up using a Devil's Food mix b/c I didn't have yellow on hand and they were still great. I used a store bought frosting and sprinkled the tops with a few chocolate chips. I think I ended up with 30 cupcakes. They were a hit and I'll definitely make them again.
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3 users found this review helpful

Chicken Savoy

Reviewed: Mar. 27, 2009
We really liked it. No crazy flavors - just yummy comfort food. Likle others - I did make a few changes. I upped the garlic (3 cloves, minced), subbed italian seasoning for oregano (heaping tsp), added to chicken broth and olive oil and marinated all day. I kind of pulled the skin back on the pcs and smooshed them down into the marinade. When it was time to cook I placed the chicken in the baking dish, smoothed back the skin and poured the marinade over the top. I cooked for 1 hour at 450, occasionally spooning the saauc eove rthe chicken. I added the balsamic vinegar and sprinkled with parmesan 15 minutes before it came out. Chicken was flavorful and juicy with cripy skin. It makes a tasty, brothy, somewhat oily sauce that was delicious spooned over the chicken and the roasted potatoes I made as a side. Will definitely make again.
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3 users found this review helpful

Baked Haddock

Reviewed: Mar. 25, 2009
I hadn't eaten fish in over 20 years until I decided to try again it last night. And this recipe has turned it around for me. It was SOOOOOO GOOD. I halved the recipe (just 2 of us). I soaked the filets in the milk (prior to adding the salt) for a couple hours to help reduce the fishy factor. Removed the filets from the milk, added the salt and proceeded with the recipe. I didn't use a rack and it was fine. No, the bottom wasn't crunchy, but it wasn't gloppy soggy either. When I pulled it out of the oven the fish was so flaky I would think it would have completley fallen apart trying to get it off a rack. It was light and the top was golden and crunchy and perfectly seasoned. I cannot wait to have it again. I'm still somewhat in shock....I eat fish now?? Never would have thought it possible. Thank you so much for a wonderful recipe.
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2 users found this review helpful

Slow Cooker Italian Beef for Sandwiches

Reviewed: Mar. 17, 2009
I made so many changes maybe I shouldn't rate this recipe?? Although they are the same changes most people seem to have made. I used beef broth instead of water, doubled the dressing, omitted the salt and used onion powder instead of onion salt. It was very very yummy.
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6 users found this review helpful

Chili Cheese Dip V

Reviewed: Mar. 10, 2009
This was really good. I used a can of turkey chili with no beans and added a little red pepper to it for heat. I also baked at 350 for 30 minutes (15 mins covered, 15 uncovered). I wasn't expecting to like it - the canned chili had me hesitant - but I have to admit I was surprised. Very good and very, very easy.
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3 users found this review helpful

Better Than Sex Cake II

Reviewed: Feb. 15, 2009
Excellent. Only changes I made were to microwave the sweetened condensed milk and caramel and instead of a devil's food, I made a "Black Magic Cake" (recipe on this site) as the base. I will definitely make this again.
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2 users found this review helpful

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