Jen Recipe Reviews (Pg. 1) - Allrecipes.com (13101430)

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Jen

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Garden Penne

Reviewed: Jul. 30, 2009
I love this recipe but did have to make a few adjustments for our picky eaters and personl taste. I went with the recipe the first time I made this and discovered that we did not care for the taste that the peppers gave. So the second time I made it I left them and added extra zucchini and squash. I also did not add the onions but used onion powder. Again, because of personal preference/picky eaters. The zucchini and squash really take in the flavor of the garlic when you are cooking it in the olive oil, so don't skip that part! We used a home made pasta sauce recipe instead of the chuncky sauce (not a fan). Whats great is that its so easy to make a second batch to freeze for later! Good stuff, thanks!!
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83 users found this review helpful

Chicken Noodle Soup

Reviewed: Feb. 7, 2013
I'm going to be very biased on this recipe as it is the only chicken noodle soup that I've tried. But it is so fantastic and easy that I feel I don't need to try any others! I stayed with the main ingredients, just did them a little differently. We don't eat onions in our house but like the flavor it brings so I use onion powder. Also, I completely skip the saute part, I just cook the celery with the carrots. I use 4 frozen chicken breast, put those into the pot adding the spices, bouillon and water, put to medium heat. When the chicken is soft enough I cut into chunks and add back to pot. Then I put in about 2-3 cups cut carrots and the celery and simmer about 10-15 min. longer. When veggies are aldante I bring the pot to a boil and add the egg noodles. I don't use the short fat ones but some that I got from Costco that are longer and more narrow. I cook for the lowest time recommended on the noodle package. This soup is just as awesome as left overs, that's why I make so much. When you go to heat it the next day there may not be as much liquid as the noodles will take in more, but if you have good type egg pasta the noodles will hold fine. To make more liquid just figure how much water you want to add then add the spices and bouillons accordingly and heat together, turns out great!
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7 users found this review helpful

Grandma's Hash Browns

Reviewed: Sep. 15, 2011
This is great! Much better then store bought. I was in a cruch and was able to make them in 30 min. thanks to P.M.'s directions to give them a 5 min. ice water bath. Worked out perfectly. I wasn't able to get all my potatoes shredded and fried tonight so I will be able to try them refrigerated overnight method too. Great hash browns, thanks for sharing!
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7 users found this review helpful

Beef Nacho Casserole

Reviewed: Jul. 30, 2009
This is great. I went with the comments and used light sour cream and taco cheese. I did use a "heaping" cup of the sour cream and almost 1 and 3/4 cup of the salsa. I already had some hamburger meat cooked with the "Taco Seasoning I" from this site. This is a great recipe and really quick to make. It is also one that I will double next time and freeze one before cooking for an even QUICKER meal! Thanks for sharing and for all the helpful comments!
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5 users found this review helpful

Real Sopapillas

Reviewed: Jan. 1, 2009
What a great recipe! And it was so helpful to read others reviews and add them to how I did mine. I did mine half wheat flour and half white. Probably not as light and fluffy but they had great flavor. I had an oops when I was adding the salt. I took out the bucket and put in sugar. When I discovered my mistake I then added the salt. I'm sure you couldn't even tell the difference. I rolled them out to about 1/8". I did fry mine at the "sizzle" temperature as suggested by another reviewer. I had a guage and got it up to about 250 F and that was perfect. Everyone of mine puffed thanks to another suggestion to get some hot oil on the top side as soon as they go in. Whats great about this is you can roll out small protions at a time at different thicknesses and see which you like the best and go with it.
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3 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Jan. 14, 2013
Oh this was very, very good and very easy to do! A lot of the time I have to improvise either because I don't have some ingredients on hand or have something that needs to be use up. In this case I had some heavy whipping cream that I didn't want to go to waste so I use in place of SOME of the milk I used the cream, using one cup of cream for almost 2 cups of milk. I really think It brought out a lovely thick, rich flavor. I ended up using way to much salt by "salting to taste" and not measuring. Forgetting about the salty flavor the ham releases along with the chicken bouillon. It didn't stop my family from licking their bowls clean! I put it in the fridge and 2 days later we had it again for dinner. To correct the salt issue, I made more potatoes using the water and chicken bouillon and the white sauce but not using any salt, even unsalted butter (I'm sure it would have still been fine if it had been salted). When the potatoes were done I added the sauce and the left overs from the other night. I mixed well and had it on medium heat until the whole thing was nice and hot. It turned out fantastic! I will definately be making this again but will go WAY easier on the salt, taste testing throughout makeing it.
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2 users found this review helpful
Photo by Jen

Aunt Teen's Creamy Chocolate Fudge

Reviewed: Dec. 15, 2012
I have been wating a good fudge recipe for a while now but always seem to steer away from the ones that had marshmallow in it(not sure why). Well I can tell you now that all the other recipes we're nothing compared to this one. This is fantastic-melt-in-your-pure-chocolate-fudg-goodness!! All the comments that say they failed at making it shouldn't be giving the recipe bad marks but maybe their brand of ingredients, cookware used, heating time or stirring. I have made this recipe many, many times in just the last few weeks and it has come out super each time. I do use store brand sugar and semi-sweet chocolate. There was one time that I think I stired to much and it started to become clumpy/grainy. You have to pick the right moment when it's perfectly smooth, no chocolate chip lumps, and pour it in your dish. To high a heat will also scorch your sugar/mallow mixture. Slowly raise the temp until everything is melted and smooth, then slowly raise it again until you start to boil, even turning it down a little, and stir for the 5 min. I did the little holly candy decorations on the top and posted a picture on FB along with comments from family who had tried it that we're begging for more and family from all over the US begging to be sent some! I don't think I even need to try another fudge recipe again! Thank you!!
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2 users found this review helpful

Redskin Hodge Podge

Reviewed: Feb. 2, 2013
This was really good! Sometimes you can tell by a recipes ingredients if it's going to be good or not and this is one of those. This was perfect, I had corn bread batter and potatoes that needed to be used and this recipe did the job. If you think it might taste/sounds bland then add some extra spices while your cooking your chicken or use chicken brother with your mashed potatoes. I added some onion powder pepper and salt to the chicken. This is a very filling meal but my kids still went back for seconds! I'm glad I made two pans, it's just as easy ad making one and it will be nice to not have to cook tonight.
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1 user found this review helpful

Amish White Bread

Reviewed: Jul. 26, 2009
My kids call this "Dessert Bread". It is very much on the sweet side and I will reduce the sugar to 1/3, maybe even 1/4 cup next time I make it. If you are looking for sweet rolls recipe this would be a good one for that. Other then that it turned out beautiful!
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1 user found this review helpful

Butter Rich Spritz Butter Cookies

Reviewed: Dec. 15, 2012
Wonderful recipe, absolutely love it. I am a big fan of the Dutch (or Danish, depends of the brand you buy)butter cookies that come in the holiday tins, so we were looking for something like that. These cookis are even better. They hold their shape very well and almost melt in your mouth. We have never seem to have found a sugar cookie recipe that works for us but enjoy this so much we may not even bother with them any more. Thanks for sharing!
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Fluffy Pancakes

Reviewed: Jan. 31, 2010
This recipe was perfect, I personally wouldn't change a thing. This was the first pancake recipe that didn't leave a funny after taste in my mouth. I have 8 in my family so I doubled it. Next time I will be tripleing it, I couldn't make them fast enough!
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Taco Seasoning I

Reviewed: Jul. 30, 2009
My only problem is...what am I going to do with the big container of store bought taco seasoning?! This is great stuff! Much more flavor-ful then the packaged seasoning. Its nice too because you can add and take away to your liking. Like garlic...add more. Not a red pepper fan?...add less. Thanks, this recipe is great!
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Peppy's Pita Bread

Reviewed: Jan. 1, 2009
I really enjoyd this recipe. I also like the steps taken with letting the dough rest after shaping them and another reviewers suggestion to handle them as little as possible. I did have to go back to my old ways when it came to baking them though. The 500' and paper bag did not work for me. I baked mine at 400'F on a cooking stone. When done I would put them on a plate and cover them with a dish cloth until cool enough to handle. They stay nice and soft. I've also found that when rolling them out to try different thicknesses and see which is best for you. For my family we like them a little on the thick side. I think that is why 400' works best for me, gives the pita a slower bake for the thickness.
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Turkey Tetrazzini II

Reviewed: Dec. 29, 2008
Fantastic! I doubled the recipe and froze one for later. I was able to use ALL of our Christmas turkey left overs!
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