Jen914 Recipe Reviews (Pg. 2) - Allrecipes.com (13780589)

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Kentucky Biscuits

Reviewed: Aug. 16, 2011
WOW. I made a few changes to this recipe but the end result was FABULOUS. I'm not sure if my changes made any difference but I honestly thought one reviewer was just exaggerating when she said that these biscuits tasted like our favorite chicken restaurants' biscuits. SHE WAS NOT EXAGGERATING! These biscuits with my alterations taste about identical to those restaurant biscuits. THE BEST! I've tried at least 4 biscuit recipes previously and was getting ready to give up on making better-than-canned biscuits from scratch , but decided to give it another try with this recipe. I took a TB away from a stick of butter, and put a TB of cold bacon grease in its place. I used about 3/4ths a teaspoon of salt instead of a pinch. I also put 1TB of white vinegar in a measuring cup and filled it the rest of the way with regular milk to the 3/4th cup line, let it sit for 5 minutes and presto, buttermilk! (I don't keep real buttermilk on hand very often) I came out with the most flaky, moist tender DELICIOUS biscuits IN THE WORLD! TRY THIS RECIPE, IT WILL BE THE LAST BISCUIT RECIPE YOU TRY!! UPDATE: I've made this recipe MANY times now! I will never get tired of them! LOL PERFECT for making breakfast sandwiches! Freezing the butter makes no difference as long as it's cold, honey can easily replace the sugar (I ran out once) & I find I get the best texture when I cut the butter into the flour mixture JUST until there are STILL pea-sized pieces of butter in there. ENJOY!
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French Pastry Pie Crust

Reviewed: Aug. 3, 2011
I made my first apple pie with this recipe a few days ago ('Perfect Apple Pie' recipe from this site) and it was PERFECT! Only thing I did that the recipe did not suggest is I ended up having to keep it (plastic wrapped) in the fridge for about 4-5 hours before rolling/baking. Do not worry too much about overworking the dough in this recipe as although with the intial mixing I worked it as little as possible, I ended up rolling out the bottom part of the crust 3x (for reasons below it fell apart the first two times) and it still turned out flawlessly! I do suggest that anyone that makes this recipe in a hot kitchen: (whether it's because you're cooking other things or because you're cursed like me and your air conditioner doesn't work, or both) to try to roll out the dough as soon as possible when out of fridge (maybe putting it in the freezer for 10-15 minutes would help a bit) as the reason my bottom crust kept falling apart on me when I tried to place it was because it was too warm. Despite my placing issues, this crust was FABULOUS and helped me make the most perfect first Apple Pie. Normally when I bought (past tense because I wont be doing THAT again) apple pies at the store pre-made, I never wanted to eat the outer extra crust but not w/ this recipe!, there wasn't a crumb left! Try this recipe just as is and you wont regret it.
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7 users found this review helpful

Perfect Apple Pie

Reviewed: Aug. 3, 2011
Following review and rating based on FILLING ONLY- To be honest I actually used the "Aunt Carols' Apple Pie" recipe from this site to make me pie, HOWEVER, I had both this and that recipe in my box and the reviews on Aunt Carol's recipe were suggesting so many changes (turns out those changes were much needed) that by the time I made the pie , the filling turned out being almost identical to this recipe instead of Aunt Carol's. I've heard a lot that the best apple pie is made from dfferent types of apples, mixed. So I used 2 Granny-Smith, 2 of this red/yellow type (forgot the name), and one red delicious for this recipe. 5 Apples was a perfect amount for my dish. Sugar amount on this recipe is spot on, as well as the lemon juice, flour etc. I used the 'French Pastry Pie Crust' pie crust recipe from this site and it was FABULOUS. Normally when I purchase apple pies store-bought I Never eat the outer layer extra crust , even if the pie is warmed up, but not with the flaky delicious crust that recipe makes! Look it up and Try it! Baking times for me in this recipe were also perfect and made the apples in my pie cook flawlessly. Not mushy but not too firm. I can't speak for the crust in this recpe, but try the filling in this recpe, you cannot go wrong and you wont regret it!
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11 users found this review helpful

Chicken Stew with Dumplings

Reviewed: Jun. 30, 2011
This is a great base recipe but you WILL need more liquids. I only made 4 servings but after adding water a half cup at a time after boiling the chicken I ended up using probably TWICE the amount of liquids total. I made this recipe my own by adding a few touches that I thought would make it even better. Added some of my favorite herbs and spices to the water (which was actually one can of chicken broth mixed with the rest water) along with some powdered chicken bouillon before I put the chicken to boil. One chicken quarter (A leg and a thigh)+ one chicken back provided more than enough meat for 4 servings. Cut a few deep long slits into your bigger chicken pieces to cut the cooking time by more than 1/2. You can really play around with this recipe and make it your own while using the same cooking technique. I used half/half broth-from-the-boiled-chicken/milk in the dumplings to lower the calorie content a little and add flavor to the dumplings. Also you can use dried parsley in them if you just halve the amount. I only gave this recipe 4 stars because the vegetable cooking times were off. If you cook the vegies until tender and then cook them for another 20 minutes as the instructions state, you will just have mush vegies, Add the dumplings instead when your vegies are about halfway cooked and the dumplings only take about 10 minutes total to cook through.
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2 users found this review helpful

Special Hamburger Sauce

Reviewed: May 31, 2011
This is about the recipe that I use when I want to make my home-made version of a "BM" burger from that famous Golden Arched restaurant. Very easy. Shape and then Cook 2 very thin beef burger patties on a skillet, grill, pan w/e. (Try to avoid using leaner beef). Season them to taste with nothing but salt and pepper while cooking. While they're cooking mix up this special sauce concoction. I use thousand island dressing, normally just eyeball it as it's very easy to after you make it a few times. If you want a little more acidity/saltiness add a TINY bit of vinegar, want it sweeter? add more sugar. too much acidity? add more mayo. And I use fresh onion. Use thick burger buns and carefully cut the top piece of the bun into two pieces w/ a serrated knife. VIOLA! You have your 3 piece BM bun. Optionally toast the 3 burger bun pieces and then Layer items as follows: Bottom burger bun, special sauce, MORE fresh chopped onions(optional), shredded lettuce, beef patty, the halfway bun (half of the top piece that you cut in half), then more special sauce, chopped onions, shredded lettuce, the second beef patty, a slice of American cheese, the other half of the top bun. DONE! Now you have a great tasting fresher BM with 100% certainty that some 16 year old didn't spit a loogey in it. I usually pair this delicious burger with some GREAT VALUE brand frozen seasoned french fries and no ketchup for those fries! This special sauce also makes an EXCELLENT french fry dipping sauce. Enjoy!
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8 users found this review helpful
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Glazed Cinnamon Biscuits

Reviewed: May 16, 2011
Make these BISCUITS!!! Because they're great. Super fast and delicious alternative to regular time consuming cinnamon rolls/buns. Only thing I changed is took the advice of other reviewers and added 1/4th a cup (4TB) of sugar to the dough mixture (add with dry ingredients). Took away 1 star because I don't think they would've been as good without the extra sugar. Just like with any biscuit, make sure not to overwork the dough and try to leave/get your butter as cold as possible before cutting into the dry mix. Also the recipe says to roll to 1/2 inch thickness, that's way too thick. Try more like 1/4th of an inch. I only got 8 biscuits out of the recipe but I'm sure I could have gotten 12 if I made them smaller. These may not have yeast but they do definitely puff up so make sure to leave some breathing room while placing. I eyeballed the liquids for the glaze and it came out perfectly for me.
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2 users found this review helpful

Mrs. Sigg's Snickerdoodles

Reviewed: May 10, 2011
This recipe is flawless. I didn't change a thing other than halving the recipe and the cookies turned out terrific. Soft and chewy with delectable cinnamon flavor. Flattens out nicely but not TOO much and taste delicious. Haven't tried any other snicker-doodle recipes but with this one as my first lucky try, I wont need to! Thanks to the submitter.
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1 user found this review helpful

Crispy and Creamy Doughnuts

Reviewed: May 1, 2011
I just finished making these donuts and they're fabulous!! I wont say they TASTE EXACTLY like KK's donuts (Hence the minus one star) but they still taste great and the texture for mine were certainly right on. Deliciously Crispy and Creamy. Really the only thing that I changed in this recipe was added a quarter teaspoon of almond extract to the glaze. But I just like almond extract. I would like to add though that I made HALF of the recipe, and froze the dough of half of THAT for later and even when only using about a quarter of the dough for the complete recipe, the glaze wasn't enough, so I would definitely double it if I were you. The recipe said to add flour a half a cup at a time until the dough stopped sticking to the bowl and I did exactly that (except a quarter cup at a time), ended up adding another 3rd of a cup or so total including the extra flour I had to use to knead. TRY THIS RECIPE. ITS CERTAINLY WORTH THE TIME!!
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3 users found this review helpful

Chocolate Pudding Cake III

Reviewed: Apr. 15, 2011
I just made this in an 8 inch round cake pan and it was delicious! Most of the time I hate chocolate but there are some rare odd times when I absolutely crave it, had one of those this morning so upon browsing this site came across this recipe. Already had all the ingredients on hand so decided to try it. I have no clue how the liquid mixture sinks down to the bottom upon baking but it somehow does and mine came out to be a liquid (kind of a cross between a syrup and a pudding) chocolaty amazing concoction on the bottom and a divine brownie on top. Anyway make sure that you do not stir the liquid in after pouring it on top as you're not supposed to. Just take it straight to the oven after pouring the water on top. The only things that I really changed was added some almond extract in with the vanilla extract in the hot water, and I only had like a half of a handful of Chocolate Chunks from the last time I made CC Cookies so not thinking that was enough for me, I took 8 melting centers hershey's kisses and put that on top along with the brown sugar/coca powder mixture. The only change I made other than these slight changes was I decreased the brown sugar TO 1/2 of a cup. It's plenty sweet like that, in fact I might decrease the white sugar to that amount next time as well. Would be perfect with vanilla ice cream although I only had mine with whipped cream this first time. Now excuse me while I go get myself another bowl of this deliciousness!!
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2 users found this review helpful

Boneless Buffalo Wings

Reviewed: Mar. 31, 2011
I just had to give this recipe 4 stars instead of 5 to hold up my tough reviewer reputation but unless you're a total beginner in cooking the changes needed in this recipe are minor and easy. The ingredients are perfect but the amounts are way off. One would need two times as much flour and spices to double coat the 3 chicken breasts as the amounts in the recipe for me were barely enough for 1 and one half total chicken breasts, so I had to make the seasoned flour all over again. The pepper-sauce mixture needs to be doubled at the very least and ALSO, do NOT waste an entire cup of milk for this recipe, it's totally unnecessary. Just one large egg well beaten with about 1/4th of a cup of milk is MORE THAN enough to do its job with all of the chicken. Anyway, other than these easily adjusted flaws this recipe is PERFECT. I've tried sooo many fried chicken recipes that were so bland, but this recipe is one that has so many delicious and abundant spices in the breading that it's even delicious to eat WITHOUT the sauce! Only change I made in the spices were I ran out of paprika and cayenne pepper so I used 1 teaspoon of cajun seasoning to replace those ingredients. I also used 1/2 a teaspoon less salt as my cajun seasoning contains salt. ('Cajun Spice Mix' here on all recipes). Next time I will try exactly as is. DELICIOUS RECIPE! YOU MUST TRY!
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32 users found this review helpful
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Quick and Easy Home Fries

Reviewed: Mar. 28, 2011
Delicious! 5 stars for cooking method, I was afraid of making this recipe as I tried making hash browns before (I know these aren't hash browns but you can't ignore the similarities) and it turned out disastrous. But this is totally full proof! And customizable too! What I did was used 1 tablespoon of unsalted butter, 1 tablespoon of olive oil, and one HALF a tablespoon of bacon grease (So I do agree with others that it doesn't need the full 3 tablespoons of oils). Mine took only about 15 minutes total to cook but that could be because I cubed them quite small. Soaked them in ice water for like 30 minutes (but I'm sure that doesn't make any difference, I only did it because I had something to do between cubing and cooking and I didn't want them to get brown. Instead of just salt and pepper I added Cajun seasoning (Look up 'Cajun Spice Mix' here on allrecipes) a little the first 10 minutes and then to taste the last 2-3 minutes, the same with more salt. I also added a little green onion and yellow onion in the last 3 minutes. Turned out DELICIOUS this way. Will be sure to make again!
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2 users found this review helpful

Grill Master Chicken Wings

Reviewed: Mar. 26, 2011
Just finished eating these and they're FABULOUS. Didn't separate the wing parts as they grill easier still intact. Marinated mine for nearly 24 hours. I didn't have Italian dressing but I looked on a recipe called "Italian Dressing Mix" on this site and I happened to have all of the ingredients for that so I just mixed up the herbs and spices (except with only a third of the salt), added a little cayenne for a little kick in the marinade/dressing, and then added a little bit of vinegar, water and olive oil to the completed marinade as would be in a store-bought Italian dressing. That Italian dressing recipe is a godsend as well, what I do know is I wont be buying that stuff at the store anymore with that easy to put together and very versatile recipe. But anyway I charcoal grilled these wings and they are like sex on bones! Seared for about 2-3 minutes each side, then put the chicken off of the coals, covered and smoked on indirect heat for another 20-25 minutes or so while I fried some french fries and had some delicious garlic bread in the oven. EXCELLENT meal altogether even if some don't like to use chicken wings as an entree center.
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5 users found this review helpful

Easy Iced Coffee

Reviewed: Mar. 25, 2011
Why pay 2.50 at mcdonalds for one medium iced coffee when you can buy some instant coffee grandules and a gallon of milk for a total of 6 dollars and make AT LEAST 16 of those iced coffees with them?? Especially when it only takes litterally 2 minutes to make??? This recipe is fabulous. Super easy to make and will save you a lot of money in the summer heat. Even faster than going in a drive through or line at Mcdonalds, Dunkin donuts or starbucks. I just microwave some water for 30 seconds, take a spoon and eyeball 3 tablespoons, add the coffee grandules (which can also be easily eyeballed after the first few times) and sugar to that mix, put this water coffee and sugar mixture into a cup full of ice and fill that cup with milk of your choice, , stir, add more sugar optionally to your taste, enjoy, soo simple and soo delicious and french vanilla coffee creamer would make it even better!, you can do many variations, adding a little caramel topping, adding a little cocoa powder or chocolate syrup, you name it! THANKS!!
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3 users found this review helpful

Giant Chocolate Chip Cookie

Reviewed: Mar. 23, 2011
I just wanted to say that YOU HAVE TO MAKE ThIS RECIPE!, However, I did not find this recipe on this site, this is infact my new permanent goto recipe for chocolate chip cookies that I found on joyofbaking.com. The only difference between this recipe and the one on that site is a half a teaspoon more vanilla on their recipe. There's even a video on that site of someone making the recipe. So although I have never made this recipe in the GIANT chocolate chip cookie form, I felt that I had to leave a review and rating on here to inform people that these make PERFECT regular chocolate chip cookies. The entire recipe makes approximately 4 dozen 3 inch cookies and you just put tablespoon sizes of the dough on a silpat or sprayed cookie sheet or w/e and bake at 375 for 10-14 minutes. DELICIOUS! And this coming from someone who has tried at least 2-3 other chocolate chip cookie recipes from this site that have turned out either cakey or rock hard after cooling. Stays chewy for AT LEAST 2-3 days if put in a covered container or wrapped in plastic or foil wrap. They could stay that way for even longer but I wouldn't know as they never last longer than that around here! Enjoy! PS: Make sure to use LARGE eggs, NOT extra large or jumbo, I think it makes quite a difference as there's way more egg in an extra large egg or jumbo compared to a large egg.
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2 users found this review helpful
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Caramel Macchiato Cheesecake

Reviewed: Mar. 9, 2011
First of all I'd like to mention that there is a VIDEO of the creator of this recipe making the recipe on youTube in which she not only makes the recipe but shows you step by step how to do a water bath. This Cheesecake is DIVINE! I made some slight changes but I don't think they made much of a difference into the final DELICIOUS result of this fabulous and smart recipe. The only changes I made were , I added 1Tb of cinnamon sugar to the crust, I replaced 1/2TS of the vanilla extract for almond extract (Since I was using Carmel/Vanilla flavored coffee) and I didn't want to potentially ruin the cake so just to test the waters I swirled into HALF of the cheesecake (in the center) 2 Tbs of the Carmel topping and that half turned out delicious as well although I preferred the Carmel on top. There was one small crack in the middle of mine but I didn't do the water-bath thing as I ran out of foil paper. It still looked great and I will submit a picture later. Some said the coffee flavor wasn't enough but it was perfect for me, I just made some Vanilla/Carmel flavored coffee with DOUBLE of the amount of grinds you're supposed to use, and on top of that added a TS of instant coffee (I would wait until the coffee cools a bit as it might cook the eggs if you put it in hot) halfway through baking my entire house smelled like a Carmel Macchiato! Make this recipe, you wont regret it!
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6 users found this review helpful

Chocolate Cornstarch Pudding

Reviewed: Feb. 26, 2011
This pudding tasted delicious. So surprised at how much better a from scratch pudding can be compared to the taste of a box instant mix. Will never be buying a mix again as this recipe was so easy to make that it wasn't even funny. 10 minutes MAX, and that includes prep/cooking times. Mine is in the fridge chilling right now. Although I've only made it once so far (bet your bottom dollar I'll be making it plenty of times over again) I'll just suggest one tip, when the recipe says stir constantly when it's boiling (or even slightly before then actually), STIR CONSTANTLY, the mixture sticks to the bottom of the pan easier than anything I've ever seen. You don't have to stir quickly but stir constantly as 15 seconds of not stiring can probably be disastrous. I halved the recipe as I was only making some for myself but added 1 1/2 T of extra cocoa as I like my pudding extra chocolaty but that's just to my particular taste. Also I used 2 % milk and it turned out fine.
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2 users found this review helpful

Raspberry and Almond Shortbread Thumbprints

Reviewed: Dec. 17, 2010
Just made these cookies and they're great, Had 3 of them within 10 minutes. Although I subtracted one star because of the inconsistency of the glaze recipe. Needs WAY more liquid to make the confect. sugar a glaze than stated. I just eyeballed more milk and almond extract (about 1/4 a teaspoon at a time each) to make it the right consistency. Other than that the recipe is perfect and I followed it as is. I didn't think I'd like a shortbread cookie nor have I ever made one but this recipe had so many positive reviews and looked so simple and w/ ingredients that I basically always have on hand that I had to try it. I don't think one has to worry about the "seedless" part in the raspberry jam thing. I used red raspberry preserves (with seeds) and they still turned out great. Used a home-made ziplock bag piper to make the distributing of the preserves into the thumbprints easier. Speaking of thumbprints. I followed the instruction of many reviews and chilled the dough before rolling into balls which I then "thumbprinted" with the end of my oxo good grips 4 1/2 inch santoku knife. some cracked while making the indentions but I kinda formed them back into a full circle so I wouldn't have any leakage. Also bake for the amount of time stated. Mine took 16 mins exactly. They still look a little too softish even though they're done but don't worry, the harden a bit when they're cooled.
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1 user found this review helpful

Bechamel Sauce

Reviewed: Dec. 17, 2010
I gave this recipe 5 stars because it is a great BASE recipe. I'm not sure how it taste as is but when I made the recipe with all the said ingredients plus a bunch of other ingredients that I love to use and that suited the dish (chicken cordon bleu), it turned out fabulously. I think this base recipe would be very hard to mess up, especially if you taste while making every once and a while. Some ideas (what I added) would be.... some cream of chicken soup, diced fresh red bell pepper, dried basil, fresh rosemary, few teaspoons of sourcream, few tablespoons of white or red cooking wine, few cloves of sauteed minced fresh garlic, a little cumin and some dried or fresh parsley. Just a few ideas of what you can add to this sauce (just add amounts and ingredients according to your personal taste) to make it customized and fabulous! Be creative!
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Chantal's New York Cheesecake

Reviewed: Dec. 6, 2010
This was my first cheesecake and I decided to change nothing at all (at least not anything that would make a significant outcome in the taste of the overall cheesecake recipe). Although the cheesecake wasn't AS light as I like my cheesecake, (just my personal preference) it was delish! I just had my first slice and loved it. The only things I did differently from the recipe is that I used a pre-made graham cracker crust pie shell instead of a spring-form pan. If you are planning to do this like I did, then HALF the recipe. I'm glad I decided to do that (due to height difference) because even when I halved it to 6 servings and filled up the graham cracker pie crust, there was still some filling left over! Using the graham cracker shell I baked mine for 50 minutes to be safe not to overbake it and left it in the oven for about 4 hours before placing in the fridge and mine did not crack at all (although since I made the cake for myself I wouldn't give a rats behind if it did anyways as long as it tasted good!) But anyways next time I think I will just buy graham crackers instead so I will be able to make about 3-4 mini cheesecakes with the left over filling. Also I substituted 1/4th a teaspoon of the vanilla ext. for almond extract AND for a little variety I swirled 2 tablespoons of red raspberry preserves into half of the cake. The pie crust thing is genius for those on a budget and/or diet. Half of the ingredients used, about half the calories, same 1 slice of cheesecake.
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3 users found this review helpful

Fluffy Pancakes

Reviewed: Dec. 5, 2010
Love these pancakes. Delicious, Light, Fluffy, crisp around the edges and such an easy and quick recipe. I ate mine with the "Homemade pancake syrup" recipe on this site and they were AMAZING!( I added ground cinnamon and a tablespoon of butter to the syrup recipe) I didn't and wouldn't change a thing. Although one COULD use 3/4ths a cup and 2 tablespoons of buttermilk in the place of the milk/vinegar if desired as the instructions for those two ingredients is an old buttermilk substitution method so it can go the other way around as well. If each person is to have three 1/4th cup size pancakes, then cut the serving number in half as the whole recipe for me made only 6 pancakes so that would be only 2 servings instead of the 4 stated. Try this recipe and you wont regret it!
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