Jen914 Recipe Reviews (Pg. 3) - Allrecipes.com (13780589)

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Homemade Pancake Syrup

Reviewed: Dec. 2, 2010
This recipe is perfect as is. I only added another 1/2 teaspoon of maple flavoring and another half teaspoon of vanilla ext., and a tablespoon of butter but that was to my particular taste. When it says boil 7 minutes or until SLIGHTLY thickened, THEY MEAN SLIGHTLY. In my first batch i boiled mine for about..15 minutes because it didn't look thick enough at 7....or at 10.....and then when i took it off the stove and it cooled down, I ended up w/ something nearly close to hard stretchy candy. Wasted an entire recipe of those ingredients and not to mention the electricity and time it took, but at least i learned my lesson. Second time around (with stomach rumbling and my pancakes sitting in a plate losing their fluffy warmth) I boiled for approximately 8-9 minutes (considering the butter and extra flavorings added) all the while checking every minute after 6 minutes while taking in consideration how much it'll thicken on its own while it cools and after 8-9 minutes and 30 minutes of cooling it turned out perfectly. Perfect store-bought consistency and tasted amazing over "oatmeal and wheat flour blueberry pancakes" recipe on this site. Next time I will try this syrup with the "fluffy pancakes" recipe on this site or a buttermilk recipe and I'm sure they'll turn out just as yummy!
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Oatmeal and Wheat Flour Blueberry Pancakes

Reviewed: Dec. 1, 2010
These were good, I wont say that they were significantly great but they were good, good enough to deserve four stars and good enough to make again sometime. The only change that I made that probably wasn't all that significant is that I had a little extra buttermilk left in the carton so used half buttermilk/half soy milk and it turned out great this way. Also I used 2x as many blueberries but that was just to my individual taste. Also I think 1/4th a cop each pancake is a bit too small, I made mine more like 1/3rd to 1/2 of a cup each and it made 3 large pancakes for half of the recipe. So really I made no significant changes that would make the entire turn out really all that different from the original recipe.
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2 users found this review helpful

Cheese Garlic Biscuits II

Reviewed: Nov. 4, 2010
I usually stay away from baking any kind of pastries or breads other than cookies because I'm just.....not good at it. But when I saw this recipe I just had to try it due to the constant raving I hear all the time about this particular restaurant's biscuits. I've never tasted biscuits from that famous sea food restaurant before but these were delish! The only changes I made was added a little garlic powder to the butter mixture but that's just a personal preference for more of a garlic taste. (You might want to save yourself some butter and half the amount of it [in the butter mixture] because a quarter cup is way too much) Also I think 450 is waay too much of a temp for these. I had mine on 400 (Due to that being the max temp that a silpat is said to be able to take) and I'm glad I did because they turned out perfectly at this temperature after 15 minutes of baking and I can't imagine that it would turn out anything but burnt on the outside if it were cooked at 450 for any amount of time. I also added maybe about a half a cup of more cheese and used a "fiesta" blend instead of cheddar.
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Honey Mustard Dressing II

Reviewed: Oct. 31, 2010
Very simple and very tasty recipe that is made with ingredients that I always have on hand. Wish I would've found this sooner! Didn't change a thing except I used half real and half fat free mayo. Next time I will make more and store in an empty container in the fridge. Tastes amazing with homemade chicken fingers and french fries.
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White Chip Chocolate Cookies

Reviewed: Oct. 12, 2010
I don't know why so many people made so many quantity changes to this recipe. I took my chances and made the recipe as stated (with the slight exception of substituting half of the white sugar with brown sugar) and they came out wonderfully. I'm sure if I only used white sugar they would've come out just as good. Only thing was I made mine with a rounded TABLEspoon full each cookie instead of just teaspoon full. They came out about about 2 inches in diameter with a tablespoon so I can't imagine that they would come out big enough with just a teaspoon full for each cookie unless you like cookies the size of a quarter. Otherwise, Recipe is WONDERFUL AS IS. Crispy on the outside until you bite into it and it's soft and chewy on the inside. Stays that way for at least 2 days (Mine didn't last longer than that!) Half of the recipe makes about 28-32 cookies.
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11 users found this review helpful

Shrimp Lemon Pepper Linguini

Reviewed: Sep. 16, 2010
I gave this four stars because it is a great base recipe, however I don't think I would have liked it very much at all without a few alterations that I made. (I tried making it as written but it just didn't seem to be going well) Anyway I used dried basil and dried parsley (used the 1:3, dried herbs: fresh herbs ratio conversion method). and added about a teaspoon of oregano (for half of the recipe). A lot of people said it was too lemony but I didn't find this at all. I think the lemon taste was just perfect, however I added about half of a cup of heavy cream, about half a teaspoon of cornstarch to thicken up, just a few slices of red onion, and some cayenne pepper. (all again to half of the recipe) (so if you're following the recipe exactly, I can see how the lemon taste would be too much) and I used a melody mix of fresh ground pepper instead of just black. I doubled the pepper amount also. All of these alterations got me a very tasty dish that I will definitely make again. I would only recommend following the recipe exactly to those on a diet as the cream isn't really all that healthy but I couldn't fathom putting what looked like such a watery sauce into the pasta.
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1 user found this review helpful

Cornish Splits

Reviewed: Aug. 8, 2010
I followed this recipe exactly except I baked mine at 400 as my oven runs a little hot. Was making teriakki chicken with veggies tonight and tomorrow I'm making slow cooker meatballs with pasta. Due to the fact that we're only two people I figured I could sprinkle an Italian seasoning/salt mixture on half of the rolls to pair with the meatballs/spaghetti tomorrow. The other half of the rolls I left plain to have with my dinner tonight. I must say that these rolls were extremely bland. I did not taste the sugar at all and I definitely did not taste the salt at all. (so if you're reading this review to make alterations then definitely make sugar content [for sweet rolls] and/or salt content [for savory rolls] higher, probably double or triple)...The only reason I gave this recipe 3 stars is because the texture is right on and perfect. I also gave this recipe some slack because my guess is that although they are bland, they're tolerable enough to be really good with the meatballs and spaghetti tonight (the ones I sprinkled with It. Seasoning and salt that is, as I'm the type to put some meatballs/sauce onto any bread I'm eating on the side. So these rolls have potentiality to be ok dipped in something or eaten with something savory or sweet (jam or something) in the same bite but by themselves they are way too bland for my taste.
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Soft Oatmeal Cookies

Reviewed: Feb. 13, 2010
I really liked this recipe. Now I can say that I can make any kind of oatmeal cookie right too instead of just chocolate chip. I made these cookies as oatmeal raisin cookies and only gave it a 4 stars instead of 5 because I made a few changes to increase flavor and for a substitution, and halved the recipe: I used unsalted sweet cream butter in the Great Value generic Brand (Wal-Mart) (not a change really but wanted to let you know what butter I used) I added 1/4th a teaspoon of cinnamon (so that would be 1 and one half teaspoons for those using the full recipe) I added 1/4th a teaspoon of nutmeg (which would be half a teaspoon for those using the full recipe) I didn't have any vanilla extract left and didn't want to go to the store to instead I used two times the amount of French Vanilla coffee creamer instead. I also added nearly 1 cup of raisins. (for half of the recipe, which for full recipe users would be almost 2 cups if you love raisins as much as I do or just 1 cup of you're not too crazy about them) I kept the dough in the fridge for about 3 hours. As for other changes, I made none. Some say that the flattening of the cookies before baking wasn't needed but I found that mine didn't flatten much at all while baking so I had to. You turn out with some soft and chewy, flavorful and super moist Oatmeal Raisin cookies cookies. How long do they stay this way? I have no idea because none have ever lasted longer than a few minutes in my house!
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Antipasto Squares

Reviewed: Jan. 17, 2009
WOW! I made 5 platters of this amazing appetizer for a wedding of my mom's friend and she said that she didn't even get a chance to taste them, people were all over them! This is a very customizable recipe and I used a mexican blend of shredded cheese, and added paprika, oregano, and some other herbs and spices to the egg mixture for a little more flavor. This is very easy to make and makes amazing appetizers. Use any kind of meats and cheeses that you'd like and any kind of crescent roll brand/type that you'd like and it will always work well. A lot cheaper than buying pre-made appetizers at publix or Wal-mart super center hot-food deli. Next time I make them I'll be sure to add a picture.
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Best Ever Jalapeno Poppers

Reviewed: Jan. 16, 2009
Takes a good while to make, but well worth it in the end. My first time making jalapeño poppers and they taste great! Like others have said, Blanch the peppers in nearly-boiling water and let them cool down before stuffing, or else the peppers will be a bit crispy. What I did with my stuffing is use all the ingredients stated EXCEPT I didn't have bacon bits...and I substituted the cheddar cheese with just hand-chopped up Kraft American cheese slices because I don't like cheddar. You'll only need about 4 of those if you're making the whole recipe. I used only two slices because I was only making half. I also added my own personal seasonings like dried oregano, paprika powder, pepper, garlic powder, a little bit of chopped onions, but this isn't necessary, as I'm a flavor-freak I wanted to do it to mine. Also if you want your poppers to have a bit of extra spiciness like I did(as the poppers themselves really aren't spicy at all) then I suggest you chop up ONE habanero pepper (use gloves! Habaneros are probably 10x hotter than Jalapeños if not more) very finely and and add to the cream cheese mixture, this made my poppers just as spicy as I wanted them. I know it may be a little more work than you want to do, but please do follow the instructions precisely when it comes to the coating, 1ce in the flour and 2x in the bread crumbs, I did this and the coating of these poppers came out amazingly well, well worth the little extra time.
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Speedy Ice Cream

Reviewed: Jul. 12, 2008
WOW! I never would have thought that you can possibly make ice cream this fast with no fancy ingredients and no expensive machines! all you need are a few ziplock bags! I'm super happy to have found this recipe. This ice cream really is speedy, it took me exactly ten minutes and I already had all the ingredients on hand, I'm sure that most people do too. This is my first time making it and it turned out great,I took other reviewers advice and made it with 2% milk instead of the half and half cream, which made it a little healthier, I'm sure. A little lumpy and watery at first but a few minutes in the freezer quickly fixed that. I wasn't in the mood for plain vanilla so I added cinnamon sugar to it. If you want other flavors I'm sure it would be easy to make while adding Hershey's strawberry, or chocolate syrup, a few crushed oreos, or fruit,...I'll be sure to try all of those the next times I make this easy fix for my ice cream cravings in this scorching Florida heat! PS: For those of you with kids, I'm sure they'll love this! It's fresh and it doesn't have 1000 unpronounceable ingredients like store bought!
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Displaying results 41-51 (of 51) reviews
 
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