Jen914 Recipe Reviews (Pg. 1) - Allrecipes.com (13780589)

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Sweet and Spicy Stir Fry with Chicken and Broccoli

Reviewed: Mar. 30, 2013
Great recipe! I changed it a little according to my taste & what I had on hand. Added halved baby Carrots to the broccoli, do not have a steamer and didn't have time to improvise one up, so just boiled that duo covered in water instead. Added some sliced red bell pepper to the chicken mixture,and lightly salted/peppered the chicken only before sauteing. Did not have any crushed red pepper, so sprinkled a bit of cayenne in there instead to replace the heat. Used Sriracha in place of the chili paste. Added a bit of salt and garlic powder after taste testing to make it just perfect. Had it with white rice, DELICIOUS. And only took me about 30 minutes total to make! Preparation and all! Try this easy recipe and you wont regret it.
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Authentic Louisiana Red Beans and Rice

Reviewed: Jan. 21, 2012
Made some changes needed to increase the flavor of the dish, and with those changes it can be great! I took one star off because without those changes, i think it would be a quite bland. Used Bacon grease instead of OO to give the vegies a little porky flavor, and when the beans were halfway done I added 4 slices (with half of the recipe) of diced uncooked center cut bacon to them. At least doubled the cayenne, added 3x more garlic, added tabasco at the end, used rubbed sage because that's all I had, fresh parsley and thyme because I prefer it. ( no need to waste time stripping the thyme stems of their leaves, just throw the entire thing , stem and all, in there and take them out when its done, the leaves will have boiled off into the stew) had no cajun seasoning so honestly I just put things like paprika, oregano, cumin, red pepper flakes, and fresh rosemary, salt and pepper to make up for that ingredient. I doubled the bay leaves, crushed one to put in there and put the whole leaves of the rest, couldn't find adouille sausage so just used smoked. With these changes the dish was DELICIOUS. but if I were you I'd just add the herbs/spices stated and adjust to your taste afterwards. Make sure to add more herbs and spices if you end up (like I did) adding a lot more water. Also I think the entire recipe would only yeild 4-6 servings tops, not 8. I think I might try homemade chicken stock in the place of half of the water instead next time!
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Blackened Salmon Fillets

Reviewed: Jan. 8, 2012
Giving this great recipe five stars even though I changed a few things. I used a fillet that was boneless but NOT skinless. I just rubbed EVOO all over the Salmon fillet instead of butter. Also, I put in the 375 oven for about 2-3 minutes to finish cooking through. Was DELICIOUS. Had with French bread (French Bread by Janet Vink on this site, also an amazing recipe) and steamed lightly seasoned asparagus. Very nice, quick, and easy meal. The rub is EXCELLENT even though I left out the thyme because I was too lazy to go out to the garden in the dark to get some. The rub ended up being too much as I thought it would be. (even though I heavily coated the salmon with it) but no worries as I will be glad to see how good it tastes on some diced potatoes for breakfast in the morning!
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Cheesecake Bars

Reviewed: Dec. 30, 2011
I found this recipe so so. Only thing I changed was since I don't like nuts of any sort I substituted the walnuts for oats. The Lemon flavor was too strong for me to be a "subtle" taste in the cheesecake that I was hoping for. Might as well call them Lemon Cheesecake Bars or decrease the lemon juice by half at the least. I saw all the recommendations to double the filling or else it would be thin so I promptly IGNORED those suggestions and made it as is because I'm not trying to gain weight. Thinner was better for ME personally. But am warning others, the filling for this isn't much more than half an inch thick. And that was me making it in an 8 inch round cake pan. I'm giving it three stars for good texture and decent taste, was nice and creamy, but not sure if I'll be making this again personally. However, if YOU want a plainer really quick (in preparation) dessert, go for it.
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Photo by Jen914

Buttermilk Syrup

Reviewed: Dec. 11, 2011
This recipe is really good! Be sure to stir constantly as directed and cook for a smaller amount of time if you are decreasing the serving amount. Keep in mind while deciding when to take off the heat that it WILL thicken after cooling down a bit. I added a little almond extract and ground cinnamon to mine because I love those flavors on my pancakes. SO GOOD and EASY! You could also add a little maple extract if you wanted to for a bit of a maple flavor. Or for a twist, Orange extract! Possibilities are limitless!
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Photo by Jen914

Peanut Butter Noodles

Reviewed: Nov. 30, 2011
This recipe was really good, that coming from someone who doesn't normally like meatless dishes. But I wanted to give a savory peanut butter meal a try. I used homemade broth, low sodium soy sauce, a little bit more peanut butter since I used chunky, added cayenne and used WW linguini. I also took about a half tsp of cornstarch and a half TB of water, mixed them together, added it to the sauce, and simmered a little before adding to the pasta as I do not like thin sauces. Worked perfectly with these alterations. Only if you like it spicy like me though, otherwise skip the cayenne. I think it would be a perfect match for some orange chicken! Enjoy!
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Meatball Sandwich

Reviewed: Nov. 16, 2011
I'm giving this recipe 5 stars only because I personally never try recipes that have less than 4 stars since I don't have the money to be risking ingredients over unreliable recipes, however this recipe is certainly worth trying. But I will give anyone planning on making this one suggestion, definitely use at the very leanest, 80/20 ground beef instead of a leaner fat content beef, this recipe leaves the meat mixture far too dry to be using lean ground beef, especially if you like your meatballs juicy like those at Subway. Mine were juicy but I'd like them just a TAD bit juicer so I think I will take away about 50% of the breadcrumbs next time. The seasoning on these meatballs while using Italian seasoned breadcrumbs were perfect, so if you're using plain breadcrumbs, I'd increase the Italian seasoning just a little. Also added just a little fresh red bell pepper in tiny diced pieces to the meatballs. I made my own spaghetti sauce by pulse-blending a can of stewed tomatoes for only about 5 seconds (left it a LITTLE chunky), then transferred to a sauce pan and simmered on low while meatballs were in the oven, I added Italian seasoning, basil, cumin, Parmesan, salt/pepper, a little red cooking wine, sliced onion, a few drops of Tabasco, and garlic powder to the sauce. I'm sure if you don't have spaghetti sauce available you can do the same thing with a can of diced tomatoes, whole tomatoes, or crushed tomatoes,--- or fresh tomatoes with some water.
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Famous No Coffee Pumpkin Latte

Reviewed: Oct. 30, 2011
I just made this and it tastes really good. I did everything as is except substituted pumpkin pie spice for the cinnamon, when I put all of the sugar in, I tasted it and wanted more so added double the amount of the total sugar amount. Added the extra in brown sugar though. Blended it for a few seconds for a nice and frothy texture. Yummm....Glad I will have this recipe on hand for when it starts to get chilly. Delicious, always have the ingredients on hand around this time a year and oh so easy.
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Photo by Jen914

Cinnamon Cream Syrup

Reviewed: Oct. 23, 2011
I'm giving this recipe 5 stars instead of the 4 that I have in mind simply because I don't want to contribute to lowering the overall average star rating of this recipe (doesn't have a lot of reviews yet) and I'd like people to try it. However I would suggest adding AT LEAST 50% more sugar to this syrup (maybe more depending on your taste) as it wasn't sweet enough for me with the initial 3 tablespoons(yes i packed the Brown sugar). I added about 50% more maple extract as well and a little vanilla just to MY taste. This syrup goes EXCELLENTLY with "Chuck's Molasses French Toast" from this site. However the entire recipe probably only yields about 4-5 servings at best instead of the 8. Extremely high in calorie meal (all of that cream and butter) so don't make it often unless you want to die at 40 but once a month or so wont hurt. TRY THIS RECIPE AND YOU WONT REGRET IT!.
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Photo by Jen914

Chuck's Molasses French Toast

Reviewed: Oct. 23, 2011
Just made this recipe with "Cinnamon Cream Syrup" recipe from this site. It was DELICIOUS! Only thing I did differently was add a little salt to the egg mixture and I used French Bread (from "French Bread" recipe from this site, also an excellent recipe)
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French Bread

Reviewed: Oct. 23, 2011
Great recipe! Followed the recipe exactly and it made a nice soft bread with an authentic French Bread Crisp Crust. I proofed the yeast first separately as I always find that I get a better rise that way, and put a few icecubes on the bottom of the oven. I made mine into one very large loaf and one smaller loaf for a hoagie-like sandwich. My breadmaker made this recipe SUPER easy. When you consider all ingredients and electricity used, it probably is about the same price as the $1.50 loaf at your local Wal-Mart's Deli,(probably only because I haven't started buying my yeast in bulk yet) BUT when you consider that there are NO preservatives(look at how LONG the list of ingredients is on that deli-bakery bag!), and you get a guaranteed even FRESHER bread at your own convenience, making this instead of buying it is way better. I will try making french toast with it in the morning. YUMMM!
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Molasses Sugar Cookies

Reviewed: Oct. 19, 2011
I'm not sure how the recipe is without the following changes but I made these changes per some reviews and they were FABULOUS! 1} Take 2 tablespoons of the half cup of molasses away and replace it with honey. (I figured it would add more depth to the total flavor) 2} Substitute half of the white sugar with the same amount of TIGHTLY packed brown sugar. (makes a chewier and richer cookie /makes up for the missing molasses) 3}I doubt this made much of a difference but I used half unsalted butter and half shortening. Just a personal preference over all shortening. The dough is really stiff so have a mixer or be prepared for a little workout. The refrigeration isn't really necessary if you just use softened fats instead of melting them. Make sure to really keep and eye on these as they cook QUICK, The SECOND you see the edges just START to brown, take them out, even if it still seems doughy, I promise they will set and be wonderfully chewy once they cool down a bit. If you see my photos, I baked mine about a minute TOO long this time.
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Photo by Jen914

Molasses Sugar Cookies II

Reviewed: Oct. 19, 2011
I'm not sure how the recipe is without the following changes but I made these changes per some reviews and they were FABULOUS! 1} Take 2 tablespoons of the half cup of molasses away and replace it with honey. (I figured it would add more depth to the total flavor) 2} Substitute half of the white sugar with the same amount of TIGHTLY packed brown sugar. (makes a chewier and richer cookie /makes up for the missing molasses) 3}I doubt this made much of a difference but I used half unsalted butter and half shortening. Just a personal preference over all shortening. The dough is really stiff so have a mixer or be prepared for a little workout. The refrigeration isn't really necessary if you just use softened fats instead of melting them. Make sure to really keep and eye on these as they cook QUICK, The SECOND you see the edges just START to brown, take them out, even if it still seems doughy, I promise they will set and be wonderfully chewy once they cool down a bit. If you see my photos, I baked mine about a minute TOO long this time.
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Photo by Jen914

Blonde Brownies I

Reviewed: Oct. 17, 2011
These brownies were good. . I made the recipe as is except w/o nuts ( I don't like any kind of nuts) I only made a half-batch in a loaf pan. Took about 30 minutes to finish. Maybe next time I will pour half of the batter in, sprinkle half of the chocolate chips, then repeat as really only about a handful of chips can fit on the surface of the entire thing.
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Photo by Jen914

French Bread Rolls to Die For

Reviewed: Oct. 16, 2011
Just made these to eat with 'Jennie's Heavenly Slow cooker chicken' from this site (also a great recipe) and apart from doubling the amount of salt per other reviews, I made the recipe as is when it comes to ingredients. Used King Authur Bread flour. I wasn't in the kneading mood so I let my breadmaker do all of the work. I proofed the yeast. Added the water/yeast/sugar mixture to the bread maker, added the oil and then the flour and salt and then I was set! Took probably less than 10 minutes of hands-on work for perfect fresh french rolls. DEVINE! Nice and crusty on the outside and EXTREMELY light and fluffy on the inside. Egg wash worked well to give the tops a nice golden brown color. I will update another day to say how well the other half of the dough froze.
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Spanish Rice II

Reviewed: Oct. 16, 2011
Sorry but I followed this recipe to a T other than adding a chopped jalapeno and I did not care for it. Tasted Bland to me. Seriously I've tried School Cafeteria Spanish rice that taste better than this stuff.
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Pumpkin Pancakes

Reviewed: Oct. 16, 2011
I followed this recipe to the T except even though I made half the recipe I added 2 Total Tablespoons of brown sugar, totaling an extra TB if it were the full recipe. The serving size is PERFECT, I was able to make 6 nicely sized pancakes with half of the recipe These pancakes were great. Nice thick and fluffy. Cooked very easily. Try them with the syrup recipe on 'Pumpkin Waffles with Apple Cider Syrup' on this website.(see my review on that as well) YOU WILL NOT REGRET IT! Thanks to the submitter of this recipe for something different to start the Fall off with!
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Pumpkin Waffles with Apple Cider Syrup

Reviewed: Oct. 16, 2011
REVIEW ON APPLE CIDER SYRUP ONLY: I have no clue where I put my waffle maker so decided to just make the syrup with the 'Pumpkin Pancakes' recipe here on allrecipes. (also a great recipe) and it was GREAT. At first I thought the Apple Cider overpowered the sugar and it was too tart but after I added the butter it's just perfect! Only change I made was added a PINCH of nutmeg although I'm sure that made little difference. DO NOT leave this stuff on the stove to boil unattended because mine was thick enough for use almost immediately after it started to boil (Maybe 1 minute TOPS of boiling) and make sure to follow instructions and add the cornstarch in with the other dry ingredients, otherwise you will probably have clumps of cornstarch in your finished product and it probably wont thicken as well. Next time I will probably try adding thin chunks of fresh apple. GREAT SYRUP RECIPE. TRY IT!
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Bob's Habanero Hot Sauce - Liquid Fire

Reviewed: Oct. 15, 2011
I gave this recipe 5 stars instead of the 4 that I'm really feeling about it mainly because I want people to try it. GREAT recipe, but with some flaws. I just finished my second time making it. (made a double batch this time) The first time with all scotch bonnets(which for those of you who don't know, are about equivalent in heat to habeneros) and this time I made them with MOSTLY Bhut Ghost Peppers (which for those of you who don't know, is the second hottest pepper in the world). For anyone who does not want their sauce to be sweet, I HIGHLY recommend cutting the brown sugar AND the molasses in half. I substituted honey for the molasses the first time and it was fine. I also use peaches in LIGHT syrup to make the sauce less thick AND as a bonus it lowers the calorie count. With scotch bonnets I ended up using 15 peppers. With the Ghost peppers I ended up using 6. I also, per some reviews add a few cloves of garlic, some grated white onion, fresh thyme leaves, and a lime juice water mixture to my sauce to my tastes. Overall with these changes to my preferences, this recipe makes an AMAZING sauce that is great on ANYTHING. Start with half of the sweet ingredients and 3/4ths of the peppers and then add accordingly to your specific tastes. Stop adding peppers when the sauce is just a TAD bit milder than you like because the heat will increase a little as it ages in the fridge. Try it and you wont regret it.
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Photo by Jen914

Oatmeal Peanut Butter Cookies

Reviewed: Aug. 28, 2011
I'm not sure why so many people felt the need to make such big changes to this recipe but I decided to make the recipe as is, more or less, and I SURE am glad that I did! I've tried one or two flour-less peanut butter cookie recipes on this site that turned out to be a bust (Guess it just goes to show that you can't make a real cookie w/o flour) so I decided to try this one. The only VERY SMALL changes that I made was 1.}added half a teaspoon of vanilla extract and 2.}substituted the margarine with unsalted butter. I'm not sure at all why some people said this cookie was crispy and crumbly. Mine turned out to be soft,crispy on the outside, chewy on the inside, and NOT at all cakey or puffy. I think the people who got crispy and crumbly over-baked theirs big time. You should take them out of the oven RIGHT when you see the edges start to brown. Even if the middle doesn't look quite done. It will set when cooled.(See my photos) One last thing that I did change that probably did not alter the recipe other than taste, is I substituted half of the shortening for coconut oil (while still partly solidified) only because I'm trying to use as much coconut oil as I can in my diet. (one of the healthiest oils for you in the world!) On a positive note, the Extra Virgin CO added just the SLIGHTEST hint of a coconut flavor in the cookies. It might be what could make this recipe for some of you that claimed these cookies were missing something. TRY THIS RECIPE. YUM YUM!
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