JENNIFER72_00 Recipe Reviews (Pg. 1) - (1253923)

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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

Fried Ice Cream

Reviewed: Jul. 27, 2004
This was one of the best desserts I have ever made. I made "bowls" out of small flour tortillas by pushing the centers of them slightly down into muffin tins and spacing them out so they weren't touching. Then I sprayed them with cooking spray, and baked them in a 350 degree oven for about 10 minutes (when the edges started to brown). They held their shape and didn't crack. We enjoyed eating "the bowls" as much as the ice cream! I topped them with caramel sauce, whipped cream and a cherry. I will make this very often!
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233 users found this review helpful

Potato Pancakes I

Reviewed: Sep. 17, 2002
My boyfriend and I both enjoyed these. I will definitely make them again. We didn't use the onion since he doesn't like them. But to keep the pancakes from tasting bland, we used some dry minced onion and put a lot of salt and pepper and fajita seasoning along with parsley to add a little color. I had to add an extra couple of tablespoons of flour to thicken it up a little.
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158 users found this review helpful

Hawaiian Bread II

Reviewed: May 30, 2004
This is one of my new favorite bread recipes! I adapted it for my bread machine by cutting the recipe in half. I noticed that there was no salt in the recipe so I added 3/4 of a teaspoon just to be safe and the loaf came out perfect. I used 1 and 1/4 teaspoon of bread machine yeast, 1 egg and substituted coconut extract for the vanilla extract. I baked it on the regular crust sweet bread setting. It was so sweet and soft - almost more like cake than bread. It also made great toast. Delicious!
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145 users found this review helpful

Tomato Cucumber Salad

Reviewed: Nov. 4, 2002
I've been making this salad for many years. I make a few changes though. I use 3 medium plum tomatoes, 1/2 of a peeled english cucumber, and only about 1/4 of a medium sweet onion at the most. I'm not a big onion fan and if there's any more onion in it then that, it's too overpowering but I've also made it without any and the salad doesn't have enough flavor. Just a small amount is all you need to make a big difference. I also like to sprinkle some parsley on the top for a nice appearance. This is a great salad that everyone seems to enjoy and you can make it several hours in advance which works well when you are entertaining. You may want to drain it before serving because after it sits for a while it becomes very watery.
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142 users found this review helpful

Marinated Flank Steak

Reviewed: Jul. 5, 2004
This was a great way to make fajitas, I never thought to bbq a flank steak before. I marinated the meat for 48 hours (and added some slices of sweet onion, red and yellow pepper to the marinade an hour before I was ready to grill). We put the vegetables in tin foil and cooked them on the bbq as well (they took longer than the steak which we cooked to medium) We sliced the meat into thin strips with an electric knife and served with the vegetables, tortillas, cheese, sour cream, salsa, and guacamole. They were awesome!!!
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116 users found this review helpful

Roasted Chestnuts

Reviewed: Oct. 23, 2002
I loved these. The butter/cinnamon/salt combination was fantastic. I did one thing a little differently. After baking, instead of frying them in the skillet and putting it in the oven, I put them in a baking dish and tossed with melted butter and then broiled on high until they were lightly browned. I think I'm going to try making pumpkin seeds tonight with the same seasoning.
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92 users found this review helpful

Onion Rings

Reviewed: Nov. 14, 2002
This batter was really good. I coated the rings in the dry pancake batter to start with and then put them aside. Then I used 1 cup of beer in place of the liquid and added lots of seasoned salt. Then when they came out I sprinkled with salt. The only problem was that I set the stove at med/high heat and it was way too hot. The rings became too browned after cooking only 10 seconds. Even after I turned the dial down to 4, they were coming out the same way. I had to stop frying them because my whole kitchen was filled with the smoke that was coming out from inside the pot and the smell of onion rings has still not gone away after 15 hours (and I've kept my windows open all night) I would not make these again unless I used a deep fryer.
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86 users found this review helpful

Focaccia Bread

Reviewed: Oct. 15, 2002
Fabulous! So delicious and easy. I added 1 tablespoon of salt instead of 1 teaspoon, sprinkled rosemary and sea salt on top of the bread and left off the mozzerella cheese. I also put a little cornmeal on the pan before putting the dough on. I served it with olive oil and balsamic vinegar to dip it in and it was just as good if not better then the focaccia bread I get from the bakery. It comes out flatter then most loaves (almost like a thick pizza crust) so you wouldn't be able to make a good sandwich unless you cut off a big piece and sliced it through the center. It would make a great pizza crust too. I can't wait to try that next time. Yum. No need to buy focaccia bread again!
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83 users found this review helpful

Sushi Roll

Reviewed: Nov. 12, 2002
I've made these for years and I love them. You can make them with only one item rolled in or combine items in the rolls. I don't like to flake the crabmeat (it's better when you buy the long thin strips - it's more like at the restaurants, easier, and less messy). Go to a Japanese grocery store where you can buy frozen salmon, tuna, roe, etc. for some more variety. Also, I spread a VERY thin line of wasabi on the rice before I put on the avocado etc. It adds a little kick. And make sure when you're spreading the rice on the nori that you leave about a half inch at the end without rice so that when you're tightly rolling and almost at the end, you can wet that bare edge slightly with a little water on your fingertip. That way the roll will hold together. I don't heat the nori. I store it in the fridge, take it out and roll it just like that. I usually cut them into 8 pieces, otherwise they're too big. And when making the rice I add salt to the water instead of adding it after the rice is cooked and I don't put any sugar in it when I add the rice vinegar. Serve with soy sauce with a little wasabi mixed in. Sooooooo delicious!
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77 users found this review helpful

Pseudo Sourdough for the Bread Machine

Reviewed: Jan. 18, 2004
I used all bread flour and light sour cream instead of regular. This had to be the most perfect loaf of bread I've ever made, but sourdough it was not. It tasted like a regular white bread but the texture was incredible, the inside was so soft and spongy and the crust was crisp without being crunchy or thick and it was just the right color. It also freezes well and makes excellent toast.
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72 users found this review helpful

Cheese Garlic Biscuits I

Reviewed: Nov. 14, 2002
We loved these! I halved the recipe and made 4 biscuits. I doubled the cheese and added about 1/3 tbsp of garlic powder to the dough. In the butter mixture I put garlic salt instead of garlic powder and a little bit of parsley. After baking 8 minutes I brushed them with half of the butter mixture, then baked another 2 minutes, then put the rest of the garlic butter on. I used parchment paper when baking them. They were excellent.
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57 users found this review helpful

Seven Layer Dip I

Reviewed: Nov. 4, 2002
This dip was incredible! There were only 4 of us so I cut the recipe in half and served it in an 8" square glass dish. I used the same amount of sour cream though and instead of using guacamole, I mashed 2 advocados with 1 tbsp lime juice. Also I added half a package of taco seasoning to the ground beef and mixed the other half of the package with the sour cream. My only complaint is that because this dip is so heavy, the nacho chips kept breaking when they were dipped in (and we even used the scoops ones) so it might be a good idea to keep a spoon handy. And don't forget the margaritas!
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53 users found this review helpful

Quick and Easy Pancit

Reviewed: Oct. 16, 2002
This is delicious. I made it as a vegetable dish though without the chicken. I used pancit noodles which I think is something different then the dried rice noodles stated in the recipe. I didn't place them in a bowl with water to soften them but broke them apart a little, then mixed them in with the vegetables and they became softer once they were in the steam for a bit. Also, I put 1 oxo cube in a 1/2 cup water and put that in the pan after cooking the onion and garlic and before putting in the other vegetables. It gave the dish a very nice flavor. I served this with chicken adobo, lumpia, and Jasmine rice.
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52 users found this review helpful

Country Style Fried Potatoes

Reviewed: Jan. 29, 2003
I've been making these for years! The only difference is I use the leftover potato from when I make potato skins. After I scoop the potato out of the skins, I break it up slightly and refrigerate overnight. Then the next morning I use them to make fried potatoes. I prefer margarine instead of shortening to brown them and also add a little bit of parsley, oregano, and rosemary. It's a great way to use up the leftover potato!
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46 users found this review helpful

Hello Dolly Cookies

Reviewed: May 21, 2006
They tasted good but didn't hold together at all. Most Hello Dolly cookie recipes add the butter to the graham cracker crumbs only and then sprinkle the other ingredients on top. I've never had this problem with those cookies falling apart. We had to eat all the crumbs with a spoon.
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42 users found this review helpful

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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42 users found this review helpful

Asian Ginger Dressing

Reviewed: Nov. 11, 2002
I cut down on the soy sauce and added some sesame oil in place of half of the olive oil. I also toasted a few spoons of sesame seeds and added them as well. I used this as the dressing in both a garden salad and a chinese chicken pasta salad. I let the pasta salad marinate in the mixture overnight and it was really good.
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41 users found this review helpful

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

Awesome Slow Cooker Pot Roast

Reviewed: Jul. 24, 2003
My husband said that this is the best meal he's had in a very long time. The meat fell apart it was so tender. I halved the recipe because I only had a 2 1/2lb roast. I rubbed the roast with garlic salt and pepper and browned all sides in a frying pan before putting it in the slow cooker and used low fat soup instead of regular, red wine in place of half the water, and a pinch of thyme. After taking out the roast I skimmed most of the fat off the top of the soup mixture and then poured the soup mixture into a saucepan, brought it to a boil and whisked in a flour/water mixture to thicken it up. It made an incredible gravy. I served roasted potatoes and carrots with it. I will make this very often.
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39 users found this review helpful

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