JENNIFER72_00 Recipe Reviews (Pg. 5) - Allrecipes.com (1253923)

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Glazed Almond Bundt Cake

Reviewed: Jun. 20, 2005
My husband made me this cake for my birthday and it was fantastic. We loved the almond taste. The only thing he found was that it broke apart a bit when taking it out of the bundt pan and he didn't find that the almonds stuck very easily with the glaze. Next time he wants to try an amaretto glaze that we used on an amaretto cake recipe (submitted by Shawn) on this site.
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Rhubarb Cheesecake

Reviewed: Jun. 17, 2005
This was a great cheesecake recipe. I like the sour cream topping idea, it gives it a really nice finished appearance. The only thing I didn't like was that the rhubarb didn't seem to be cooked enough and it was a bit too firm and crunchy. Next time I might try to so one of three things 1)Use frozen rhubarb, 2)Cook the rhubarb slightly beforehand, or 3)Make a stewed rhubarb mixture and spread it on the crust.
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Jo Jo's Favorite Banana Muffins

Reviewed: Jun. 8, 2005
I only had one banana and was looking for a recipe in which to use it. I cut this recipe in half and needed exactly one banana. I got 8 muffins out of the batter. I also added 1/2 cup of walnuts which made them really awesome. Would make these again!
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1 user found this review helpful

Grandma's Pumpkin Tea Bread

Reviewed: Jun. 8, 2005
Looked and smelled good but probably my least favorite pumpkin bread recipe. Had a slight metallic aftertaste, which might be because of all the spices or extracts.
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6 users found this review helpful

Deep-Fried Sweet Potato Balls

Reviewed: Jun. 2, 2005
Extremely disappointing. Maybe I shouldn't have boiled the sweet potato because it was wet and mushy after cooking and mashing and there was no way I was going to be able to shape it around the coconut and brown sugar. I had to mix all of the first 6 ingredients together and add a lot of flour to be able to make anything that was firm enough to even resemble balls. They weren't too bad after frying, (they looked like little donut holes) but the inside was still mushy potato. I would rather have had donuts.
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Super Al's Cocktail Sauce

Reviewed: May 31, 2005
I found this recipe to be too sweet and not spicy enough. It may be because I used prepared horseradish, (it tasted better when I added an extra tbsp to the sauce). It also might be because I didn't chill it in the fridge for long enough, maybe it takes some time for the flavors to blend together. I will keep trying.
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2 users found this review helpful

Coconut Shrimp I

Reviewed: May 31, 2005
These were so good that it was worth the mess of coconut in my deep fryer. I think the shrimp should be large because I used 35 of the medium sized ones and only 1/2 of the coconut and batter, and it took forever to prepare. We didn't use a dipping sauce because we thought they were great on their own. Sweet and crunchy - yum.
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2 users found this review helpful

Better Than Sex Cake II

Reviewed: May 31, 2005
Everyone I served this to thought it was one of the best cakes they've ever had and they all had seconds. I didn't really care for all the whipped topping on it but that's just me. I decorated with swirls of both caramel and chocolate ice cream topping and cut two of the bars in chunks for under the whipped topping and crushed the 3rd into crumbs to sprinkle over the topping. I think it had a really nice appearance this way.
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South Of The Sea Chicken and Bananas

Reviewed: May 31, 2005
We really enjoyed this unusual dish. The only problem was that the measurements were really off. For 2 people I changed the measurements to 2 tsp lemon juice, 1/8 can sweetened condensed milk, 1 1/4 tbsp of coconut, 1/8 tsp cardamom, 1 banana, 1/2 cup crushed cornflakes, 2 chicken breasts, and 2 1/2 tbsp melted butter. Tasted a lot like eating a dessert for dinner so it may not be for everyone but we loved it.
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Bananas Foster I

Reviewed: May 29, 2005
Not enough banana in the recipe and too much liquid. I think I will add another banana next time. We used banana rum in place of the regular rum + banana liqueur. Very good over vanilla ice cream.
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4 users found this review helpful

Simply Succulent Shrimp

Reviewed: May 24, 2005
I made this as a fondue. I put a little over 2 cups of broth in a fondue pot with the red pepper and then we had a great time dipping the shrimp one by one into the pot to cook them and then into the garlic butter as a sauce before eating. I added some parsley to the garlic butter to give it a bit of colour. This will be my new fondue recipe - much better then beef or chicken.
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26 users found this review helpful

Good 100% Whole Wheat Bread

Reviewed: May 24, 2005
This bread was perfect. Considering it's made with 100% whole wheat flour, it's hard to believe it was so soft, light and fluffy with such a light crust.
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2 users found this review helpful

Nordy Bars

Reviewed: May 23, 2005
This is one of my new favorite desserts! They're very similar to brownies but so much better. The only change I made was to use milk chocolate chips in place of the butterscotch chips. I can't wait to try it as the recipe is written next time.
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Dill Vinaigrette

Reviewed: Mar. 28, 2005
I didn't have any dried dill weed so I used dill seeds instead. Not a good idea, I didn't like having seeds in my salad. I ended up straining the dressing through cheesecloth and what was left was fantastic. Just the right amount of sweetness and not bitter at all. I will absolutely make this again with the dill weed. Just keep in mind that this only makes 2 servings. The next time I will triple the recipe.
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5 users found this review helpful

Balsamic Vinaigrette

Reviewed: Mar. 28, 2005
I used traditional balsamic vinegar. I didn't find this dressing to be anything special. The vinegar taste was a little too strong and we couldn't taste the other ingredients.
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5 users found this review helpful

Hot Cross Buns I

Reviewed: Mar. 25, 2005
These looked very impressive. I substituted candied fruit for the currants which I would definitely recommend and I used some pumpkin pie spice as well as the cinnamon. The only thing I didn't like was the icing cross. The only way I like hot cross buns is toasted. Aren't hot cross buns supposed to be hot? Anyway, I tried putting them in the toaster oven and the icing dripped off and made a mess (even though I kept the icing side up the whole time) and forget about putting them in the toaster, that's a disaster just waiting to happen. I even tried the microwave but it was very difficult to not get the icing all over my fingers as I was eating it. I think I will look for another recipe that makes the cross the same way as the buns I get from the grocery store.
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3 users found this review helpful

Sesame Seared Tuna

Reviewed: Mar. 16, 2005
I used my George Foreman grill for this so I didn't need the olive oil. Also used regular wine instead of mirin. I loved the sauce but the sesame oil was a little overpowering. I might use half of it next time or even use olive oil instead. The sauce was great on my rice as well. Also cooking it for 30 seconds on each side didn't do much except for brown the seeds. It was cold and red more like sushi. I happen to like it that way but I don't think most of the people that I would invite over for dinner would feel the same.
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Blackened Tuna

Reviewed: Mar. 16, 2005
This recipe was very easy and very good. However, we don't like our tuna cooked for very long (3 to 4 mins on each side would completely ruin it for us) so we only cooked for 1 min per side which was perfectly done for our tastes, but we didn't get that blackened look. (Even though we preheated the pan with oil about 5 min in advance).
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Cardamom Bread

Reviewed: Mar. 16, 2005
Be very careful with this recipe. I'm just glad I was home, otherwise I think it might have broken my bread machine. There's not nearly enough liquid in the recipe and my machine was straining to mix it. All I could hear were these strange sounds coming out of it, like it was about to quit on me. Anyway, I immediately added another 1/4 cup of water and it still wasn't enough so I added close to 1/4 cup of evaporated milk as well. And when I took it out of the machine later, it still was quite dry and not sticky at all. With that said, I did find it to be a very tasty loaf even with the substitution of 1/2 tsp each of cinnamon and nutmeg in place of the cardamom. It tasted just like cinnamon raisin bread without the raisins. I will make this again but use 1/2 cup of water and 3/4 cup of evaporated milk and I'll make sure I'll be around to check on it - just in case!
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Becky's Oatmeal Carmelitas

Reviewed: Mar. 16, 2005
According to the Kraft site 14 ounces of caramels is equal to 48 caramels. I cut my recipe in half and used an 8 inch square baking pan. I got 16 nice sized squares out of it and were they ever good. My husband found them a little too sweet but I thought they were fantastic!
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3 users found this review helpful

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