jenwinborn Recipe Reviews (Pg. 1) - Allrecipes.com (13074761)

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Absolutely Ultimate Potato Soup

Reviewed: Oct. 18, 2013
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.
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Easy Chicken and Broccoli

Reviewed: Oct. 15, 2012
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!
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Chef John's Buttermilk Biscuits

Reviewed: Jun. 26, 2012
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! :)
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Simple Beef Pot Roast

Reviewed: Feb. 22, 2012
I followed the instructions the first time I made this. The end result was okay, but not spectacular. The second time, I made some modifications. Brown the roast as indicated, then saute your veggies, including the onion, scraping the brown bits off of the bottom of the pan. When the onions are almost done, add the butter (and you don't need a full 1/4 cup, maybe 2 Tbsp), and add 2 cloves of minced garlic. Saute until fragrant but not brown, a couple of minutes max. Add 2 Tbsp of Italian seasoning to the veggies and stir. It sounds like a lot, but it gives great flavor. Add your roast back in, then pour in 4 C. beef broth and 1/2 C. red wine. I like to make sure my roast is submerged in the liquid, so that it can soak up all the flavor. Optional is to add a couple of potatoes cut into a large dice right before you put the roast back into the pan. Bake as instructed. Will your roast be medium to medium-rare? Probably not, but it will taste good and be fall apart tender. :)
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4 users found this review helpful

Tiger Cookies

Reviewed: Jan. 28, 2012
I thought these were pretty good, good enough that my hubby requested them again. I followed another reviewer's advice and used 3 cups of cereal crushed down to 1.5 cups. We only had plain corn flakes on hand, so that's what I used. I will try it with frosted flakes next time. I added a little extra sugar to make up for it, and it still wasn't overly sweet. I also baked these in mini muffin cups until the tops didn't look really wet anymore. Probably about 11 minutes. They turned out well. I didn't get 5 dozen out of them because of the muffin tins, but I probably got 3 dozen. Thanks Lisa!
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Adobo Sirloin

Reviewed: Jan. 28, 2012
This is one of the easiest and tastiest marinades I've ever had. Sometimes I add a little oil with the adobo sauce, just to stretch the marinade a little. That also makes it stick to the meat a little better. Let me tell you...this is awesome as fajitas, and it's way cheaper to buy a plain skirt steak and dress it up than it is to buy the bag of premarinated stuff. In additons, you end up with less sodium and processed gunk. Thanks Tracie for a great recipe!
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3 users found this review helpful

Tex-Mex Enchiladas

Reviewed: Jan. 28, 2012
These are out of this world! No, they're not lowfat, but once in a while, this Texan craves good enchiladas, and these fit the bill nicely. I'd say they rival any authentic Tex-Mex restaurant's enchiladas. The only things I do differently are leave out the onions and steam the tortillas in the microwave instead of fry them (hey, every little bit helps, right?). Thanks for an awesome recipe!
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Seasoned Potato Fries

Reviewed: Jan. 28, 2012
Let me start by saying this recipe has lots of potential. The Italian seasoning was a miss for us. We don't use it very often anyway, but in this dish it just didn't seem to add anything, especially if you're putting ketchup on them anyway. I also cut too many potatoes, and they ended up soggy. So, when I do this again, I will use more salt and garlic and omit the Italian seasoning. I will also make sure that I only have 1 layer of potatoes on the baking sheet. Overall, a solid recipe that you could tweak to your heart's (and family's) content.
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Irish Cream Bundt Cake

Reviewed: Jan. 28, 2012
This is so unbelievably good. It's a lot like a rum cake, only with Irish cream instead of rum. I didn't change anything about the recipe and we completely devoured it in a matter of days. Thanks for a great recipe!
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2 users found this review helpful

The Best Parmesan Chicken Bake

Reviewed: Dec. 14, 2011
First, let me say that I followed the directions as written for the most part. I only had half the amount of mozzarella on hand, I forgot the red pepper flake and I used chicken tenders instead of breasts. Very, very good recipe. I only have a couple of suggestions. First, use chicken tenders, they cook faster and they're easier to portion. Second, I will grind up the croutons next time and add them on top of the cheese. I could probably use bread crumbs for that, but I like the buttery taste that the croutons give. I wasn't missing the red pepper flake that I left out. I was also perfectly happy with half the amount of mozzarella, and I'm a cheeseaholic. Also, I used a variety of our store's brand of pasta sauce (because it's really, really good). Thanks Chef John for a great recipe I will use again!
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233 users found this review helpful

Slider-Style Mini Burgers

Reviewed: Feb. 13, 2010
These were FANTASTIC!! The only thing I didn't do was add the mayo (hubby won't touch it with a 10 foot pole). For 2 people, this makes a ton. It warms up pretty well the next day. Great recipe!
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Easy Vegetable Soup II

Reviewed: Feb. 13, 2010
This was very good. The meat needed some spices. Otherwise, the soup just tastes like the salt from the canned veggies. I'm wondering if browning the meat instead of boiling it would make a difference? Other than that, it was very easy and very filling (especially with some nice crusty bread)!
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5 users found this review helpful

 
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