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

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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

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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29 users found this review helpful
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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21 users found this review helpful

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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12 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
Photo by Jen914

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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8 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

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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7 users found this review helpful
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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6 users found this review helpful
Photo by Jen914

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

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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6 users found this review helpful

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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5 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
Photo by Jen914

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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4 users found this review helpful

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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4 users found this review helpful

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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3 users found this review helpful

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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3 users found this review helpful

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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3 users found this review helpful
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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3 users found this review helpful
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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3 users found this review helpful

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