JENNIFER72_00 Recipe Reviews (Pg. 2) - Allrecipes.com (1253923)

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Almond-Honey Wheat Bread

Reviewed: Feb. 26, 2007
I have a 1 1/2lb bread machine so I had to scale the recipe down to 12 servings. I think I expected a little too much from this bread. It wasn't bad but just didn't have as much flavor as I expected. One change was that I found I had to add a little extra water while it was mixing.
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7 users found this review helpful

Sunflower Rye Bread

Reviewed: Feb. 25, 2007
The recipe didn't indicate what size bread machine was to be used. I have a 1 1/2 lb bread machine and the loaves are generally 12 servings so I scaled the recipe down to 12 servings. I found that I needed to add extra water while the dough was mixing because it seemed dry. Next time I would add the sunflower seeds when the beep sounds so they don't get as mashed up, and I think I would add a bit extra because we like them. Other than that, it was great and I will make it again.
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8 users found this review helpful

Cheesecake

Reviewed: Feb. 24, 2007
I found this cheesecake to be way too sweet, and it had a really sweet aftertaste that finally went away after about 30 minutes. I think it was caused by the confectioners sugar. So if I try this again, I will omit the sour cream topping and use only white sugar in the cheesecake (and cut the sugar down to 1 and 1/4 cups max). Then I will put fresh blueberries on each slice right before serving. I also found that I had to bake it for almost an hour rather than the 25 minutes stated in the recipe. It hadn't set at all at that point.
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21 users found this review helpful

Whole Wheat Blueberry Pancakes

Reviewed: Feb. 20, 2007
Great recipe. The only change I made was to use 2 tbsp of sugar in place of the sweetener. I will definitely make them again!
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1 user found this review helpful

Awesomely Easy Sesame Asparagus

Reviewed: Jan. 27, 2007
I used toasted regular sesame seeds instead of black ones, and they were great. I found the asparagus a bit overdone, and I was afraid to reheat it in the oil for too long because I didn't want it to cook any more so it was also quite cold. Next time I will cook it for 3 minutes so that I can toss it in the oil for longer to heat it up.
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12 users found this review helpful

Easy Baked Chicken Cordon Bleu

Reviewed: Jan. 27, 2007
These were great. I made the recipe "Chicken Cordon Blue II" (also from this site) the night before and had some sauce left over, so I made this recipe for the chicken the second day and served it with that sauce to do a comparison. To me the sauce is the best part so I would probably recommend that recipe over this one. However, I think I enjoyed the chicken more with this recipe because it was so juicy. So if you make this recipe, try making the sauce from the other recipe to go along with it. You'll love it.
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354 users found this review helpful

Chicken Cordon Bleu II

Reviewed: Jan. 27, 2007
Loved it. Make sure to pound chicken breasts to about 1/4" thickness. The sauce was fantastic. My only complaint is that my guests thought the chicken was a little dry and that I could have cooked it for less time, so next time I will try simmering for 20 minutes instead of 30.
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4 users found this review helpful

Asparagus Parmesan

Reviewed: Jan. 27, 2007
10 minutes is way too long to cook the asparagus. I did them for 4 and they were overdone. Next time I will try for 3 minutes. Aside from that, this is a nice recipe, especially if using fresh grated parmesan.
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2 users found this review helpful

Breaded Brussels Sprouts

Reviewed: Jan. 27, 2007
I made this with frozen brussels sprouts but I think the recipe would have been much better if I had followed the recipe and used the fresh ones. I will try again.
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0 users found this review helpful

Seven Layer Dip

Reviewed: Jan. 27, 2007
This was really good but to cut down on some of the fat, I used low fat sour cream and left out the mayonnaise. I will continue to make it this way.
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24 users found this review helpful

Creme Brulee II

Reviewed: Jan. 19, 2007
I tried this recipe twice. The first time it didn't set for me at all. We ended up drinking it with a straw. I tried it again with heavier cream (whipping cream instead of half and half), and baked for 45 minutes instead of the 37 minutes I baked it at the first time. I also added another egg yolk. We also did a test with both brown sugar and white sugar on top, and using the torch method, the brown sugar ended up burning and had to be scraped off. So I wouldn't try that again unless I used the oven broiler. With those modifications, I would rate the recipe with 5 stars.
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2 users found this review helpful

Grandma's Yorkshire Pudding

Reviewed: Oct. 22, 2006
Unfortunately I tried to alter this recipe and ended up with a smoky oven and kitchen. I put 1 tbsp of bacon grease in the muffin cups (bacon grease is what I normally use - but probably 1/2 tbsp less) and then put it in the oven to get really hot before putting in the batter. It was really delicious but the grease was all over the oven and I expected the smoke detector to go off at any point. That wouldn't have impressed the guests.
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0 users found this review helpful

Blueberry Coffee Cake I

Reviewed: Oct. 20, 2006
This was really good. I used cream instead of milk (since it was all I had) and increased it to 3/4 cup. I also used 2 eggs instead of 1, and baked for 50 minutes. I found it to be moist this way. My only complaint is that I didn't really like the topping on the bottom of the cake because it was kind of messy and loose and I lost a lot of it on the serving platter. It might be better to make this in a different pan so that the topping can be on "top".
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Easy Beginner's Turkey with Stuffing

Reviewed: Oct. 20, 2006
I didn't use the stuffing mix. Instead I grated some bread into a bowl - about 8 slices (after letting the slices sit out flat on the counter to dry out for a couple of hours). And then added enough melted butter to make it moist (about 1/2 cup) and added the cooked celery and onion as per recipe directions. I also added celery salt and pepper and poultry seasoning for flavor. This stuffing is much better then the box and not difficult to make. I also put some rosemary, salt and pepper in the vegetable oil and rubbed it under the turkey skin rather then over the exterior. Keep in mind that a convection oven will cook a 12 pound turkey in just a little over half the time. Mine was ready in just over 2 hours. But make sure you check that the stuffing reaches 165 degrees.
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40 users found this review helpful

Basic Mashed Potatoes

Reviewed: Oct. 20, 2006
Good basic recipe. Might be better with some rosemary or garlic. Also, I found them dry because I spread them out in a serving dish and put them in a warming drawer. Next time I will make these up just before eating them.
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0 users found this review helpful

Simple Chicken Gravy

Reviewed: Oct. 20, 2006
We used chicken broth to the drippings instead of water. I found there to be too much flour mixture and the gravy got too thick. We had to add chicken broth to thin it out. Lacks flavor, so make sure you add lots of salt and pepper.
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2 users found this review helpful

Cranberry Sauce

Reviewed: Oct. 20, 2006
Great cranberry sauce. The difference is the orange juice. Just make sure you make it the night before and let it thicken in the fridge. Next time I would cut down the recipe to a half or even a quarter because I had way too much and had to throw a lot away.
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1 user found this review helpful

Homesteader Cornbread

Reviewed: Jul. 7, 2006
I followed the recipe exactly as written and it turned out really well. However I found it to be a bit bland tasting, it just seemed to be missing something - spices maybe? Good basic recipe, but I'm going to keep looking for something with a little more flavor.
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0 users found this review helpful

Cracked Wheat Oat Bread

Reviewed: Jun. 18, 2006
This bread didn't rise very high and didn't have a lot of flavor. We wouldn't make it again.
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2 users found this review helpful

Magic Cookie Bars I

Reviewed: Jun. 18, 2006
They came out a lot flatter then I expected but they were good like that. We left out the nuts and put the milk under the coconut and chocolate chips so everything would stick together better. It worked quite well and had a much nicer appearance. We froze them after the first day and we are eating them straight out of the freezer. We're liking them better cold then at room temperature.
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1 user found this review helpful

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