Jennifer Profile - Allrecipes.com (13057739)

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Jennifer


Jennifer
 
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Member Since: Nov. 2008
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Recipe Reviews 9 reviews
Fried Ice Cream
Just like I remember! I used frosted flakes for my coating (I dipped in egg twice, and ended up using 2 beaten eggs), haagen daz for our vanilla ice cream, and let them set overnight before frying and serving. I didn't top mine with whipped cream, but did drizzle with honey. My family loved it!

0 users found this review helpful
Reviewed On: Jul. 5, 2009
Creamy Oriental Dressing
I am not a fan of corn syrup, so I used about 3 tbsp of sugar instead. You might want to use more or less to taste. Because this decreased the liquids, I also added about 1 tbsp water and about 1 tbsp of gourmet white wine vinegar, and omitted the ginger (since my chicken was marinated in a ginger sauce). I also toasted about 1 tbsp of sesame seeds in a small pan with a little olive oil (this toasts really fast, so be careful!). I tossed this creamy dressing in a small head of organic green cabbage, thinly sliced, with a shredded medium carrot, and 4 small scallions. I would have added sugar snap peas if I had them on hand. I had la choy crispy chow mein noodles on hand, so I tossed in a very generous handful of those. But you can also toast up some ramen noodles (didn't have any!). Also, if you don't have sesame seeds (I get mine cheap at an asian foods store), you can use slivered almonds or pine nuts in their place.

4 users found this review helpful
Reviewed On: Jul. 5, 2009
Perfect Berry Shortcakes
These are super simple scone-like recipe. I was scrambling to get a desert put together and this recipe was perfect. Since I was preparing last minute, I didn't have my butter frozen. No worries, just use your regular cold butter with a pastry cutter and slice your butter in about 8 slices and blend it in a bit less fine than you would for a crust, or finer pastry. I also didn't have anything but 2% milk, so I used it!! I skipped rolling or patting out my shortcakes into a rectangle, since my counter-top was full!! I just patted out right on my cooking stone, and sliced 6 ways ways, like a pizza, then moved the slices a couple of inches apart. I set my timer for 10 minutes, but kept going until about 15 minutes, using refrigerated butter, 2% milk and a cooking stone. The short-cakes came out perfect and my family raved!!

1 user found this review helpful
Reviewed On: May 25, 2009
 
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