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

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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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19 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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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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3 users found this review helpful
Photo by Jen914

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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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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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

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

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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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

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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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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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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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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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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Photo by Jen914

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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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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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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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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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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