JENNIFER72_00 Recipe Reviews (Pg. 10) - Allrecipes.com (1253923)

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JENNIFER72_00

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Luscious Lemon Cake

Reviewed: May 24, 2004
This cake is delicious! However it broke when I tried to take it out of the bundt pan. I wasn't sure if I was supposed to pour the glaze over top while it was still in the pan (that's what I did) but I wouldn't do that again. Also it's a very crumbly cake. I haven't gotten a solid piece out of it yet without it falling into crumbs. The first night we found it too lemony but about 24 hours later the taste was perfect. If I make this again I'll definitely have to play with the recipe a bit so that I'll have a firmer cake. Maybe less water? As it is, I would never serve it to company.
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1 user found this review helpful

Yummy Margaritas

Reviewed: May 24, 2004
These are just as good as what you would get in a restaurant. However I found that they had a bitter aftertaste. I tried adding some sugar but it didn't help. It might be because of the beer I used (Stella Artois) or because I was a little short on ice cubes (by almost a cup). I'll definitely be trying these again but with more ice and a different type of beer.
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28 users found this review helpful

Mocha Shakes

Reviewed: May 24, 2004
This was so delicious and simple. My only complaint is that there wasn't enough. The next time I make them, I'll plan on doubling the recipe for 3 people.
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0 users found this review helpful

Hawaiian Chicken Kabobs

Reviewed: May 24, 2004
I used 4 chicken breasts but kept the rest of the recipe the same so I would have more marinade. I marinated the chicken for 48 hours and added the pineapple chunks the morning before grilling. I found the sesame oil to be the dominant flavor, so if you're not a fan of it, you probably won't like these. They were tender and sweet and we all really liked them.
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Grilled Salmon I

Reviewed: May 24, 2004
I used my George Foreman grill and since I didn't have any lemon pepper so I used plain pepper instead. They were really good but I couldn't really taste the marinade even after marinating for 4 hours. I'll have to try the lemon pepper next time to see if it makes a difference (and there definitely will be a next time).
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0 users found this review helpful

Cottage Cheese Bread I

Reviewed: May 19, 2004
This bread was so delicious. I used fat-free cottage cheese and added 1 tbsp of dill seed and would continue to do so because it really improved the taste for me. The only problem was that I think there is a mistake in the amount of yeast in this recipe. I used 2 1/4 teaspoons of bread machine yeast instead of 2 1/2 teaspoons of regular traditional yeast because some reviewers complained about it rising too high. In every other recipe I've tried, using 1/4 tsp less of the bread machine yeast always fixes the problem. But not this time - The top of the machine lifted off! I will use no more than 2 tsp of either yeast next time and something tells me that I'll probably need even less.
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White Chocolate and Cranberry Cookies

Reviewed: May 11, 2004
This cookie dough was so great, I think I'm going to use it as a base for all my chocolate chip cookies. They were crisp, chewy, sweet and spread out a lot when they were baking - they looked like mini pancakes! I don't know if they spread out more than usual because I used margarine instead of butter but I would make them like that again. I cut the recipe in half and made six large cookies but next time I would follow the recipe directions and make double that - they were too big once they started baking. As much as we enjoyed these I think I would substitute the cranberries for macadamia nuts next time, just because we like the nuts better.
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1 user found this review helpful

White Chocolate Macadamia Nut Cookies III

Reviewed: May 10, 2004
These were just ok for us. A little too dry and cake-like. I also didn't find them sweet enough, but some people might like that. I prefer the White Chocolate Macadamia Nut Cookies IV recipe (also on this site).
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Creme Brulee French Toast

Reviewed: May 9, 2004
I used 4 slices of white bread from my bread machine and left the crusts on, regular instead of salted butter, skim milk in place of the cream, and amaretto instead of orange brandy. We enjoyed it, however I did find it a bit too wet and eggy tasting. Also it was a bit of a pain to bring it to room temperature before baking it. I reheated the leftovers the next day with foil over the top for about 30 minutes and it tasted just as good as the day before. My husband liked this recipe better then the usual pan fried french toast but I prefer my usual type.
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Best Bread Machine Bread

Reviewed: May 7, 2004
As I was making this bread I wasn't sure how many teaspoons were equal to .25 ounces. I used a shot glass (which wasn't exactly the best measuring tool) and estimated it at 2 teaspoons. Later I did the conversion and it actually should have been 1.5 teaspoons. I ended up with a mushroom loaf! Also, I used the traditional active dry yeast instead of the bread machine yeast so I think the next time I will stick with the recommended 1.5 tsp of the bread machine yeast. The bread was soft in the middle and crusty on the outside and it made a really crunchy toast.
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1 user found this review helpful

Cheesy Ham and Hash Brown Casserole

Reviewed: May 7, 2004
I loved this. I had to scale it down because there were only two of us. I made the following changes: I used an 8.5 inch loaf pan, 4 hashbrowns, 1/2 cup ham, 1/2 can soup, 1/2 cup sour cream, 3/4 cup old cheddar, and just sprinkled the parmesan on top without measuring it. I used all low fat ingredients and I don't think it could have tasted better. Don't forget to thaw the hashbrowns before putting them in the bowl with all the other ingredients.
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2 users found this review helpful

Amaretto

Reviewed: May 7, 2004
I've never tried store bought amaretto before so I don't know how it compares, but it was really good and easy to make. I'll have to find a fancy bottle for it so that I can really impress my guests.
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5 users found this review helpful

Bone-In Ham Cooked in Beer

Reviewed: May 2, 2004
This was a good recipe but I couldn't taste the beer or the sweetness from the pineapple. I used a 6.5lb ham and left it in the oven for almost 3 hours. Way too long, the internal temperature was a lot higher than what it should be, which resulted in the ham being a bit dry. Next time I will baste it every 30 minutes and use a meat thermometer so I can take it out when it's at 160-170 degrees.
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4 users found this review helpful

The Ultimate Chili

Reviewed: Apr. 28, 2004
This chili was average for me, not bad but not the best. I used 2 x 19oz cans of the beans and 1 28oz can of the diced tomatoes rather than stewed tomatoes. I also substituted ground turkey for the ground beef. I like mine REALLY spicy so I doubled the chili powder and cumin and added some crushed chili peppers as well (if I had added any more it would have been too much).
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Jo's Rosemary Bread

Reviewed: Apr. 22, 2004
This was a pretty little loaf of bread. It didn't rise too high, had a soft centre, and light crisp crust. When toasted it was really good and crunchy. I think this would also make a really nice foccacia dough. If you like rosemary, you will love this bread.
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1 user found this review helpful

Banana Shake

Reviewed: Apr. 22, 2004
I used some frozen mashed banana that I had in my freezer, skim milk, and fat free yogurt. I didn't put the whipped cream on the top and it still tasted great! Next time I may try honey in place of the sugar.
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9 users found this review helpful

Bread and Celery Stuffing

Reviewed: Apr. 9, 2004
This stuffing is simple and tastes great! Sometimes, depending on the ingredients I have on hand, I will make it without the celery and other times without the broth - and with extra butter instead. It's fantastic like that also.
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Persian Fesenjun

Reviewed: Apr. 9, 2004
This has been one of my favorites for many years but I make it a little bit differently. First, I use about half of the walnuts. After cooking the chicken breasts, I cut them into smaller pieces and instead of simmering the entire mixture in a skillet for 20 minutes, I bring the onion, ground walnuts, chicken, pomegranate paste and a cup or two of water (until it looks soupy) to a boil in a saucepan and add a bit of sugar and turmeric. I then cover and simmer for almost 2 hours. It's ready when the mixture has thickened. This has to be served on top of plain white rice - basmati is the best.
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43 users found this review helpful

Seafood Stuffed Avocados

Reviewed: Apr. 9, 2004
I used ranch dressing in place of the mayonnaise mixture and used only shrimp. I simply put a dollop of dressing on the avocado halves where I removed the pit and then put some of the small canned salad shrimp on top of that. It was an easy and impressive appetizer.
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Slow Cooker Chicken with Mushroom Wine Sauce

Reviewed: Mar. 15, 2004
This was great! I used 5 chicken thighs in place of the breasts, left out the mushrooms, and used 1 tbsp of onion soup mix in place of the minced onion. I put in about 1/2 tsp of salt and 1/8 tsp of pepper but if you like it salty you should add more salt. After taking the chicken out of the sauce, I skimmed the fat and strained the remaining liquid, then brought it to a boil on the stovetop and whisked in a paste of 3tbsp flour and water. It was fantastic, especially served with mashed potatoes.
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