Jenny Weaver-Beal Recipe Reviews (Pg. 1) - Allrecipes.com (13495533)

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Jenny Weaver-Beal

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Baby Guinness

Reviewed: Mar. 17, 2012
I'm not much of a drinker, but this was delicious and it looks cool, too!
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Mom's Zucchini Bread

Reviewed: Feb. 1, 2013
I usually try to follow a recipe exactly the first time, but this one has received enough good reviews that I figured it was a safe enough base and I ought to try the "healthier" fixes before I fell in love with the basic recipe and became too attached to change it. Following the recommendations of numerous reviewers, I increased the zucchini to 4 cups (6 small zuchinni), cut the oil to 1/2 cup and added 1/2 cup of applesauce, adjusted the sugar to a total of 1 cup white sugar and 1 cup brown sugar, and added about half a nutmeg (freshly grated). I also baked these in muffin cups instead of bread just to make them more portable. With the adjustments, this made 24 regular sized muffins and 1 short loaf of bread. It was delicious and moist and a hit with my kids and my coworkers who benefitted from the very large batch I baked. I really liked the flavor and moistness, but I do think I'll add more spices next time...and there will be a next time.
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Focaccia Bread

Reviewed: Mar. 12, 2011
This is practically foolproof. I've made it five times already. The first time, I followed the recipe exactly. In subsequent bakings, I've played around with adding various spices and herbs (thyme, oregano, parsley, etc.) I do leave out the mozzarella because I don't think it's necessary. After baking, I also like to brush the focaccia with olive oil and sprinkle it with fresh sea salt. It's not necessary, but it does bring it from really good to nearly divine!
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Chewy Peanut Butter Brownies

Reviewed: Mar. 17, 2011
I doubled the recipe, ommitting one egg, and added about a cup of chocolate chips. I baked it in a 9x13 pan for 45 minutes (my oven runs slow), and these were perfection!
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High Temperature Eye-of-Round Roast

Reviewed: Mar. 21, 2011
The cooking instructions on this roast worked out perfectly in my gas oven. The beef is tender and cooked to perfection every time. Instead of just salt and pepper, I make a blend of salt, freshly cracked pepper, oregano, garlic powder, and thyme powder. For spice, I'll sometimes add ground chipotle or habanero powder. I sprinkle it quite liberally over the entire roast and stud the meat with whole garlic cloves before baking it in an uncovered Dutch oven. When I pull the roast out, it always has a beautiful crust on it and about two tablespoons of drippings left in the pan. I sometimes add a little bit of beef stock to this to create an au jus. Other times, I'll make a pan gravy. And sometimes, I'll just thinly slice the meat and place it in the pan in order to soak up some of the juices. This roast is delicious!!! The roast beef is perfect for sandwiches or just as an accompaniment to a simple green salad. I can't wait until eye of round goes on sale again so I can stock up and make another roast or two! I've read some other reviewers complain about the meat looking good but still being tough after preparing it this way. To that, I have to say it is extremely important to slice this meat thinly. I have a deli slicer that works great, but when I don't want to pull that out, I make sure that I use a very, very sharp nice to get super thin slices. I like to cook two roasts at a time so we have one for dinner and then cold roast beef for the rest of the week.
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Photo by Jenny Weaver-Beal

Chicken and Broccoli Braid

Reviewed: Sep. 7, 2011
My family totally loved this chicken and broccoli braid. I followed the recipe for the filling really closely (I may have used a bit more cheese, as that is the one ingredient I played by eye and didn't measure). I didn't have dill, so I substituted celery salt and oregano. For the bread braid, I didn't use crescent rolls, but used the pan de sal recipe on this site. Between the bread dough and the chicken and broccoli filling, I was able to make two rather large braids. One served for dinner for two adults and a five year old. The other, I took to work, to rave reviews from my co-workers. After I brushed the top of the bread braid with an egg wash, I sprinkled on some slivered almonds. They added a nice crunch to the entire dish.
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Mint Chicken

Reviewed: Oct. 2, 2011
This recipe was GREAT! The texture and consistency of the finished pieces were almost like chicken nuggets--except they were minty tasting! We really enjoyed these and I can see having them again and again.
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Tiramisu II

Reviewed: Oct. 2, 2011
I used way more coffee than this recipe called for because that's what we eat tiramisu for. Otherwise, I followed the directions exactly and this recipe came out great. I even had friends tell me that they don't usually like tiramisu because they don't like coffee, but they loved this recipe. It tastes pretty good a few hours after you make it, tastes great 24 hours later, and is best after 2 or 3 days.
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Buttery Rolls

Reviewed: Oct. 24, 2011
I've made these rolls at least 5 times now, and they are awesome! I prefer to make 12 large rolls rather than 24 small ones, so I do adjust the time by adding a few minutes. I've also made these in the tradition of Parker House rolls. I take a small dab of butter and place it in the center of each roll, then wrap the roll around it. Pinch the edges together and roll it into a ball. It adds a buttery lusciousness. I can't wait to make these homemade rolls for Thanksgiving!
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Mushroom Stuffed Zucchini

Reviewed: Nov. 6, 2011
These are soooo delicious! We rarely have meatless meals, but we went meatless with this one. I had very little monterey jack, so I used what I had and added in some mozarella to fill. I also skipped cooking the zucchini first since I went pretty close to the outer peel when skipping the innards. I spread a little bit of marinara on the top of each zucchini log prior to baking. These made a great meal that everyone in the family (1 year old, 5 year old, and two adults) loved. Even my daughter, who usually rejects mushrooms because of the texture they develop after they cook loved this one. It was a nice change to have something stuffed that did not involve sausage!
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Spiced Pot Roast

Reviewed: Nov. 6, 2011
The family really enjoyed this pot roast. It was a bit sweet, but that sweetness, and the surprising combination of flavors suited a plate of rice perfectly.
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Banana Cake VI

Reviewed: Nov. 13, 2011
I'm not a huge banana cake fan, but OH--EM--Gee! This cake was awesome. The flavor really came through, and the cake was moist and light and delicious. I only used the cake recipe, which I paired with a peanut butter frosting from this site and they were a great combination.
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Photo by Jenny Weaver-Beal

Breakfast Sausage

Reviewed: Feb. 12, 2012
I will never buy breakfast sausage again! This recipe is so darn easy and so incredibly tasty, I don't know why anyone would buy breakfast sausage when they could just make it for themselves. Normally, I do not like breakfast sausage at all because it's full of gristle and fat and always has a weird, indescribable flavor component that reminds me that I'm probably eating leftover "parts," but I needed breakfast sausage for a recipe. I love this recipe because it gave me total control over what cuts we were eating and I was able to season to my family's tastes. In this case, I followed the recipes exactly except for the marjoram, which I didn't have. I did a quick internet search for substitutions and replaced the 1/4 teaspoon of marjoram with a pinch each of basil, thyme, and oregano. I'm already planning to make something with breakfast sausages for next weekend. I can't wait to have this sausage again!
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Photo by Jenny Weaver-Beal

Amy's Sausage Apple Pie

Reviewed: Feb. 12, 2012
I'm sure the quality of the finished product on this recipe is dependent on the quality of your crust, your pie filling, and the sausage you use. Having said that, use the best you have, and you will love this recipe. The pie is both savory and sweet. Everybody in my family loved it, and I will make it again and again. We made it with homemade breakfast sausage (recipe on this site), a homemade apple pie filling, and the French Pastry Pie Crust (also from this site). The only thing I will change next time is to blend the cheese into the pie and meat filling--the cheddar on my first effort tended to stick to the top crust, so if I didn't get a perfectly balanced forkful, I didn't get cheddar in every bite. Blending the cheese would handily take care of that problem. Also, the bake time needs to be adjusted to your crust recipe. I needed to go for a full 45 minutes (and switched from 350 to 375 midway through) to get my crust golden.
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French Pastry Pie Crust

Reviewed: Feb. 12, 2012
I have tried many a pie crust recipe with many a bad result. This recipe is either full-proof, or I've finally figured out how to handle a crust. I can almost guarantee that it's the recipe, and not me, that is turning out great crusts. The recipe works for either one double-crust pie or two bottom crusts.
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Photo by Jenny Weaver-Beal

English Muffins

Reviewed: Feb. 13, 2012
These English muffins were awesome. I followed the directions exactly, except for letting my bread machine do the mixing for me. My machine isn't designed to hold that much dough, though, so I couldn't let it finish the complete dough cycle (it would have spilled all over the sides). When they first came off the griddle, these were warm and soft and delicious. My 5 year old loved them, but she said they tasted just like bread, so she didn't see what made them "English muffins," but after fork splitting and toasting them, we got that wonderful texture you expect from an English muffin. There were tons of nooks and crannies, but they didn't quite get to the size of what you might find in a Thomas's--next time I make them, I'll do it by hand and work at the texture, but there WILL be a next time, and another, and another....
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Photo by Jenny Weaver-Beal

Chicken Marsala

Reviewed: Feb. 25, 2012
We skipped the sherry on this and added extra Marsala--it was absolutely amazing! The recipe is super easy to follow, but you don't even have to measure it out. After making this one time, you can just eyeball the ingredients and adjust to your own taste. Since we love mushrooms, we about tripled the mushrooms in the recipe, as well. This is going into our collection of staples--I could probably eat it every night of the week! While I would follow the advice of other reviewers who removed the chicken before adding the mushrooms, I would NOT add cream or any other thickening agent as some other reviewers have suggested. If you are patient and just let the wine reduce, it creates a thick, luscious sauce that doesn't need to be thickened at all. You just add the chicken pieces back for a few minutes to warm them up before serving.
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Honey Wheat Bread I

Reviewed: Mar. 13, 2012
I made this recipe the first time, following the directions exactly. The family loved it, but I felt like it needed something (even if just butter on the bread, which I don't always use on fresh bread). So I decided to try it again using molasses in place of the honey. It was the perfect Wheat Bread! It is my new standard bread recipe. I also prefer baking in rounds rather than loaves...I don't know why, but I like the look and the fact that you get bigger sandwiches this way. This bread is DELICIOUS!
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Grandmother's Buttermilk Cornbread

Reviewed: Apr. 15, 2012
This is probably the best cornbread I've ever had. It was moist and delicious. While I followed the ingredients exactly, I altered the process just slightly. I mixed everything in one large bowl (first wet, then dry ingredients) while my skillet and the oven were preheating. When the oven came to temperature, I put a little bit of melted butter into the skillet, then poured in the batter. The cornbread had a delicious crust as a result. One very minor note of caution--while my crust was golden, it didn't look, initially, as if the cornbread was done. A simple toothpick test at 25 minutes, however, assured me that it was cooked through. The resulting cornbread was light and sweet and I will be making it again (and again and again).
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