jenwinborn Profile - (13074761)


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
  • Title
  • Type
  • Overall Rating
  • Member Rating
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 12 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!

5 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

In Season

Gourmet Chicken
Gourmet Chicken

We have over 150 different ways to take chicken from everyday to gourmet.

Springtime Salads
Springtime Salads

All the tenderest leaves, baby vegetables, and early fruits are ready for the picking.

Spring Sale! Only $5.99
Spring Sale! Only $5.99

Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States