jenwinborn Profile - Allrecipes.com (13074761)

jenwinborn


jenwinborn
 
Home Town: Amarillo, Texas, USA
Living In: Austin, Texas, USA
Member Since: Oct. 2008
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Mexican, Italian, Southern, Healthy, Dessert, Kids, Quick & Easy
Hobbies: Quilting, Reading Books
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Recipe Reviews 11 reviews
Absolutely Ultimate Potato Soup
I wanted to really love this recipe, but I just couldn't. Well, not without changing the recipe. What did I dislike? The prep time, for one thing. You can achieve as good a result with butter (3-4 Tbsp), as you can with bacon grease. And there's no cutting up a pound of bacon. Second, I think it was very bland. I'm no salt addict, but I had to add two teaspoons or so, just to give it some flavor. What did I like? It was very creamy and comforting on a cold night. And, really, 1 C. of cream isn't all that much, considering the soup filled up my pot (a good 4 quarts). I would change the herbs to something like an Italian seasoning blend, but that's personal preference. Overall, it's a good base soup recipe. It just needs more seasoning and flavor.

2 users found this review helpful
Reviewed On: Oct. 18, 2013
Easy Chicken and Broccoli
I think this would be okay as is, but I made a few changes. Feel free to stop reading now if you're offended by that. I didn't have much time and I had about 7 leftover cooked chicken thighs, so I skinned them and shredded the meat. I ended up with WAY more meat than called for. I dumped the meat in the skillet to heat up and tossed a thawed 16 oz bag of chopped broccoli in on top. After that was warm, I added the soup (cream of mushroom with garlic) and about 2 cups of chicken broth instead of water. I'm not EXACTLY sure how much broth, because it was from an open box in the fridge and I just poured until it looked like enough liquid for the amount of food in the pan. I also tossed about 1 Tbsp of Italian seasoning, because some reviewers said this dish is bland. Finally I stirred in the rice. We like a lot of rice, so I added an extra half cup. I tossed the cheese in on top and let everything cook for 5 or 6 minutes. Magically, I had a meal and lots of it. I think this dish, with all the changes, is 4 stars. Even with the seasoning and soup change, it was a little bland. My hubby added Sriracha sauce to jazz it up. Hope this helps!

2 users found this review helpful
Reviewed On: Oct. 15, 2012
Chef John's Buttermilk Biscuits
What an awesome recipe!! I make the dough exactly as stated, down to rolling it out. At the point where the instructions say to roll it out, I just pat it into a rectangle and cut it into 10 - 12 squares (I don't have a biscuit cutter that size). They cook up flaky and light. I do find that I have some flour left over with this amount of buttermilk, even though my dough has some really wet parts. Probably user error though. I don't want to overmix and melt the butter. Overall a great recipe that I will make again and again! :)

1 user found this review helpful
Reviewed On: Jun. 26, 2012
 
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