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

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Golden Rum Cake

Reviewed: Sep. 9, 2002
This is the best cake I've ever had. I first tried it about 15 years ago and then when I stumbled upon this recipe, I got my boyfriend to make it for me for my birthday and now he's hooked on it as well. He's made it many times over the past few months when we've had company over and impressed both his family and mine. There hasn't been anyone yet that hasn't liked it.
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2 users found this review helpful

Monkey Bread I

Reviewed: Oct. 28, 2002
I had 1 container of the pillsbury cinnamon bun dough in my fridge and figured I would use that instead of the regular biscuit dough. I was worried that the rolled bun shapes would fall apart when I cut them into quarters but they didn't at all. I think the secret is to do it when the dough is really cold and then once they're coated in the sugar/cinnamon mixture it keeps each piece together. I cut the rest of the recipe into 1/3 except I used a little less brown sugar in the glaze because I figured there was enough in the dough already. I also used a bundt pan, and omitted the raisins because we don't like them. It took 25 minutes to cook. My boyfriend LOVED this. I made it for breakfast and the two of us finished it off. He said I definitely had to give this one 5 stars. Great recipe.
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18 users found this review helpful

Cooking Light magazine's Chicken Parmesan

Reviewed: Nov. 12, 2002
I've made this with both chicken and veal but I like it with veal the best. After I brown the chicken breasts in the frying pan I put them on a plate with paper towels to get rid of the excess grease. Instead of putting them back in the skillet with sauce, I put a thin layer of sauce in a baking pan, then place the chicken on that, then cover with the rest of the sauce and mozzerella cheese. I bake it in a preheated 350 degree oven until the cheese melts. I serve it with rice and put the extra sauce from the pan over the rice and let people sprinkle on their own parmesan. This is one meal I get continued requests for, it's definitely a favorite!
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11 users found this review helpful

Tex Mex Party Mix

Reviewed: Dec. 4, 2002
This was excellent. I used chex cereal in place of oyster crackers because those are my favorite. I made two different types of party mix, this recipe and the one listed on the back of the chex cereal box and this one was sooooo much better. The other one wasn't baked, and I think that baking it made a big difference in improving the flavor.
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6 users found this review helpful

Cold Oven Popovers

Reviewed: Feb. 25, 2003
These tasted excellent and turned out beautifully. I cut the recipe into 1/3 and it made 3 popovers which was the perfect amount for my boyfriend and I since we had lots of other food to eat with it. I debated on making yorkshire pudding or buns to have with my roast beef dinner but I opted to try these instead. What a great idea. They tasted just like yorkshire pudding but not as greasy, yet they were enough like dinner rolls that we didn't need any extra bread with our meal. I tried spreading butter on top as well as dipping in gravy and they were fabulous both ways. I will definitely make them again!
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1 user found this review helpful

Exquisite Pizza Sauce

Reviewed: Aug. 18, 2003
I used 12 ounces of crushed tomatoes in place of the tomato paste and water. I also used only half of the honey. It was a fantastic sauce.
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0 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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1 user found this review helpful

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

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

Mike's Favorite Grilled Cheese

Reviewed: Jun. 3, 2004
I love these sandwiches! I like to experiment with different types of bread and cheese. You've got to try it with rye caraway bread or egg bread, it's the best! It's also yummy if you put some cooked bacon between the two cheese slices.
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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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118 users found this review helpful

Monkey Bread II

Reviewed: Aug. 8, 2004
This is a really great recipe. I like it better than other recipes I've found because I prefer to make my own dough in the bread machine. I set my timer so that the dough would be ready in the morning and then finished off the recipe so that it would be ready for breakfast. The taste was very much like a creme brulee french toast recipe I've previously tried on this site, but this looks much more appealing. When we served it, instead of cutting it into slices, we used our forks to take off one little ball at a time. Make sure you keep the balls of dough small when you are making it, because it tastes much better that way. There was a perfect amount of sauce to coat the dough, I had exactly enough. I didn't use any raisins but instead used 1/2 cup of pecans. Very enjoyable, thanks.
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7 users found this review helpful

Skillet Chops with Mushroom Gravy

Reviewed: Aug. 24, 2004
This was a great recipe and a lot quicker than the oven baked version. I used 5 of the smaller boneless pork chops and still had plenty of bread crumb mixture and sauce left over. The gravy was great over rice but next time I think I'll try some mashed potatoes on the side. I will definitely make this again.
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1 user found this review helpful

German Chocolate Cake Frosting II

Reviewed: Sep. 28, 2004
Great frosting for brownies! I cut the recipe in half and I used it to frost both an 8 x 8 and 13 x 9 inch pan of brownies and it was a perfect amount. I used sweetened condensed milk in place of the evaporated milk and sugar but I found it a little runny before I started frosting so I added more coconut and some powdered sugar to thicken it up a bit. It had a bit of a milky taste while it was still warm but once it cooled it was fantastic. I've been keeping my brownies (with this icing on them) in the freezer and eating them frozen and they taste even better.
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5 users found this review helpful

Puff Balls

Reviewed: Jul. 24, 2005
I used a donut cutter and made donuts. They were fantastic. I used cinnamon sugar instead of confectioners' sugar and with half, I dipped them in lemon juice before coating with cinnamon sugar (I wanted them to taste like my favorite beaver tails menu item) and they were great.
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2 users found this review helpful

Pumpkin Crunch Cake

Reviewed: Nov. 12, 2005
This was really good. It kind of reminded me of bread pudding. I used pecan halves instead of chopped pecans because I thought it looked better. Also, I didn't use the whipped topping because I liked it so much on it's own. I'll definitely be making this again.
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0 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

Black Russian Cake I

Reviewed: Sep. 23, 2002
This was fantastic! I made it as a birthday cake for my boyfriend's mother and it went over very well. The only change I would make is in the glaze. After sifting the powdered sugar over this cake it soaked in and didn't look very pretty. The sugar on the cake turned a brown color and all around the cake plate was white icing sugar. Also, the glaze mixture didn't cover the entire cake. I think next time I will add 1/4 cup more powdered sugar to the glaze and skip sifting the powdered sugar over the top entirely. My boyfriend suggested that next time it might look better if after putting the clear glaze on and letting it cool, that I make a second glaze in a thick white or chocolate and pour it over the top so that the edges drizzle down. I think I will try that next time.
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16 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

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

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