jennleegordon Recipe Reviews (Pg. 1) - Allrecipes.com (13587563)

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Rhubarb Spice Cake with Lemon Sauce

Reviewed: May 26, 2013
Wonderful recipe exactly as written. . Not a sweet cake and that was appreciated by some people. The lemon sauce makes it sweeter. The sauce is delicious, and makes enough to use for other things. I added more rhubarb than the recipe called for to use up the last few stalks I had, and that didn't cause any problems. Really delicious cake. I'm adding this to my favourite rhubarb recipes.
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0 users found this review helpful

Garlic Bread Fantastique

Reviewed: Jun. 6, 2010
I love this bread, and use this recipe always for making garlic bread. Omit the salt in the recipe though, it isn't needed. Recipe makes a lot of spread-I wouldn't suggest using it all on one half a baguette.
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0 users found this review helpful

Cajun Deviled Eggs

Reviewed: Jul. 8, 2010
Cut the salt and these are fantastic. I added the cayenne pepper into the yolk mixture rather than sprinkle it on top. Everyone loved them. For the few people who wanted them hotter, I sprinkled more cayenne on top.
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6 users found this review helpful

Strawberry Soup I

Reviewed: Jul. 15, 2010
I will make this many more times, it was delicious and everyone in the family loved it. I left out the water based on others recommendations, and it was perfect.
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10 users found this review helpful

Fresh Pineapple Upside Down Cake

Reviewed: Apr. 27, 2013
Seriously delicious. Wasn't heavy or dense at all. Take the time to mix those egg whites properly, and don't over mix the batter.
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1 user found this review helpful

Cranberry Sauce Extraordinaire

Reviewed: Oct. 18, 2011
This was so good. The only thing I'll change next time I make it (and there will be a next time; I'll never look for another cranberry sauce recipe again!) will be to soak the dried fruit in brandy before adding it. That's the only thing I missed from my previous cranberry sauce.
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11 users found this review helpful

Ono Butter Mochi

Reviewed: Jan. 26, 2012
easy to make, easy to eat. It's fun, it's squisy, it's custardy, it's delicious! Not everyone likes the jelly texture of mochi, of course, but if you do, this is wonderful. I did use a can of coconut milk and made up the rest with skim milk, in place of the whole milk.
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2 users found this review helpful

Lemon Grass and Chicken Summer Rolls

Reviewed: May 16, 2010
I followed the recipe exactly as is, except for substituting Thai chili peppers for the jalapenos (they're hotter, so use less of them). I brought them to a potluck of 19 women-only 1 person didn't like them. Takes time to make, but they are delicious.
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5 users found this review helpful

Avocado Mandarin Tossed Salad

Reviewed: Feb. 8, 2012
It's not enough for 8 people, but it IS delicious.
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1 user found this review helpful

Sweet Blackberry and Brandy Sauce

Reviewed: Feb. 16, 2012
Simple and delicious. It's been served over blintzes, ice cream, french toast, and plain yogurt here so far. Very good.
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3 users found this review helpful

Banana Pudding II

Reviewed: Feb. 17, 2012
Delicious. I made this in an 8X8" pan, but found there wasn't enough pudding to completely cover 2 layers of vanilla wafers. I recommend using a smaller dish than that, or using only one layer of wafers, but that's just my personal preference.
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2 users found this review helpful

Excellent Apple Gingerbread

Reviewed: Apr. 4, 2012
a delicately flavoured, moist cake. Good without the walnuts. I do suggest you make your own pie filling rather than using canned.
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4 users found this review helpful

Johnny Cake

Reviewed: May 2, 2012
moist, flavourful, held together after it cooled, just sweet enough, light, delicious.
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3 users found this review helpful

Graham Cracker Crust II

Reviewed: May 16, 2012
I loved this crust. Since it's not sweet, it worked wonderfully for key lime pie. If you're going to use it for a baked pie, don't prebake this crust. I think all the confusion this recipe has created comes from not all graham crackers being the same size between brands. I used 16 Christie Honey Maid graham wafers which measure 2.25" each. with the 1/4 butter I had a crust that was thoroughly moist and held together well. There wasn't enough of it to go very high up the sides of the pan though, so if you want full sides to your crust, you'll probably have to make more.
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5 users found this review helpful

Lime Gelatin Salad

Reviewed: May 24, 2012
It's fruity, fluffy and fun. It's not the best gelatin salad I've had, but it's fast, easy and inexpensive to make, making this the perfect salad to feed a crowd. It sets just fine. Note to those who can't buy whipped topping in 8oz containers, 8oz of whipped topping is equal to approx. 3 cups.
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5 users found this review helpful

True Blue Custard Crunch Pie

Reviewed: Feb. 14, 2012
This was so quick and easy to make, as well as delicious. I didn't slice it until it was chilled over night, and it sliced very well, but I imagine it wouldn't do that when still warm. I used half blueberries, and half cherries because we like that fruit combination. Will make this again.
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2 users found this review helpful

Marzetti® Hawaiian Slaw

Reviewed: Jun. 27, 2009
I used a bag of slaw (cabbage and carrots) added mixed dried tropical fruit and craisins instead of the raisins and had to use a different brand of dressing, and it was great. I'll be making it again shortly!
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2 users found this review helpful

Blueberry Banana Bread

Reviewed: Aug. 14, 2014
Loved this banana bread. It could have been made into something fancier with added cinnamon/brown sugar topping, or a bit of lemon zest, but I wanted this to be a banana bread-and it was delicious. I did add 2 cups instead of 1 cup blueberries.
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0 users found this review helpful

Dash's Donair

Reviewed: Jan. 21, 2012
this is just like the donairs from back home! I'm so happy to have found this recipe I could cry. The only thing to make it better would be to go back home :)
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3 users found this review helpful

Cottage Cheese Chicken Enchiladas

Reviewed: Mar. 17, 2012
My stores doesn't sell enchilada sauce, so I made my own. I suggest you put a layer of sauce on the bottom of your pan before starting to add your enchiladas to prevent them from sticking to the pan. I also recommend spreading some refried beans on each tortilla. Delicious!
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3 users found this review helpful

Displaying results 1-20 (of 49) reviews
 
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