Jennifer Recipe Reviews (Pg. 1) - Allrecipes.com (13057739)

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Easy Flat Iron Steak in Wine Sauce

Reviewed: Jan. 25, 2009
I cut my steaks off a large chuck roast (as these were on sale this week). The marinade for this recipe was fabulous! I didn't have any fresh or dried thyme, so I used 2 teaspoons fresh flat parsley, and 1/2 teaspoon dried oregano. I couldn't find my dried mustard (who knows?) so I used about 1 teaspoon yellow mustard instead. Because I was serving children, and a husband who aren't fond of too much garlic, I omitted the minced garlic at the end. Since the grill is covered with snow, I used a grill pan on the stove, and lightly coated the pan with olive oil. I can't wait to use this recipe for marinade on a better cut of steak, as it is, it turned inexpensive meat into delicious meat! I served atop fresh spinach leaves, tossed lightly with olive oil, garlic salt, freshly ground pepper, sliced tomatoes, and a squirt of fresh lemon juice. I served oven roasted russet potatoes (in onion soup mix, olive oil, garlic salt, parsley and pepper). Husband and children loved it. Thank you!
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Creamy Oriental Dressing

Reviewed: Jul. 5, 2009
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.
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Easy Lemon Cookies

Reviewed: Mar. 27, 2009
I didn't have lemon extract on hand, so I used two squeezes of fresh lemon, which tasted fantastic! The one thing I would change next time, is to more heavily coat my rolled dough with powdered sugar, because when the cookies spread in baking, lightly rolling them in sugar turned out to not be enough.
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Perfect Berry Shortcakes

Reviewed: May 25, 2009
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!!
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Fried Ice Cream

Reviewed: Jul. 5, 2009
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!
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Thai-Style Tilapia

Reviewed: Apr. 14, 2009
I followed this recipes basics, and made modifications based on what I have on hand, personal tastes, and also other reviews. I did make about twice the amount of sauce, as recommended. I didn't have coconut milk, so I used instead milk, cream and shredded coconut. I used a curry paste in place of ginger, garlic and turmeric. I also used a whole lemongrass twig (because I LOVE lemongrass), and some fresh cilantro and a sprinkle of crushed red pepper (we like it spicy) all to the blender. The sauce came out great but I had to use a bit of cornstarch to thicken it up. I had leeks on hand, so sauteed them with a little olive oil and white wine before adding my fish fillets (I used haddock) and my sauce mixture. I simmered the fish for about 15 minutes. I served on rice, topped with steamed red and green bell peppers.
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Pan Fried Catfish Filets

Reviewed: Apr. 7, 2009
I am giving this recipe a four, because I didn't follow it exactly (maybe followed exactly it is a 5). I used bread crumbs instead of corn meal as I didn't have it on hand. I took the advice of previous reviewers and used slightly less crumbs than called for. I didn't have onion powder on hand, so minced green onions instead (about 1 tablespoon). I reduced the garlic to 2 small cloves and grated them, plus the zest of one small lemon into the crumbs. I sliced the lemon and saved it for the plate (but ended up putting the lemon in my water). I also used about 1 tablespoon fresh Italian flat parsley in the crumb mixture. I decided against using olive oil, as it imparts its flavor to the food, and used canola instead. I did not dredge the fish in milk first, but instead rinsed the fish (as I always do), then turned the fish in crumb mixture without patting dry. I also decided to coat my childrens' fish before adding the cayenne pepper. Even with my pepper being on the old side, this fish would have been too spicy for them with almost 2 teaspoons pepper. I did fry for about 6 minutes on the first side, which was getting a bit too brown. I reduced the heat a couple of notches, then fried for about another 6 minutes on the other side. The backbone of this recipe is very strong, and I will use it again and again!!
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Chicken Florentine Casserole

Reviewed: Feb. 12, 2009
I enjoyed this recipe, but made several alterations, based on others reviews. I reduced the garlic to two cloves, added about 1/3 cup white wine (I poured it right out of the bottle) to fresh spinach and mushrooms to saute, and another 1/4 cup white wine to sauce while cooking. I used 1/4 cup cream, and 1/4 cup 2% milk instead of half and half. Instead of baking the chicken, I cut into strips, and sauteed covered, until done. I had no mozerella cheese, and substituted with gouda cheese (not smoked, very mild). I also used fresh parsley and chives (left over from other recipes) in place of italian seasoning. To add more color, I also diced one fresh tomato, and added the the mixture before baking. Delightful!!!!!!!!!
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Beer-Boiled Shrimp

Reviewed: Jan. 25, 2009
I am not a huge fan of either shrimp, or beer (I had no wine in the house), but my husband loves both. I took the advice of other reviewers, and used old bay in the pot. I also used old bay to coat the shrimp after I got them out of the pot. I served mine atop a salad. My husband says he loved it, but I prefer other things to be done to shrimp, and other things to be done with beer.
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