Jenn Recipe Reviews (Pg. 1) - Allrecipes.com (13786691)

Lentil Soup

Reviewed: May 2, 2011

I thought this was great! Easy, healthy, and very tasty. Per some other reviews, I doubled all the spices and the garlic and used chicken broth instead of water. I also increased the carrots - probably just about doubled them. Definitely delicious with parmesan sprinkled on top. Next time I make it, I'll probably add some sort of meat - probably sausage - at the request of my husband.

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Best Spinach Dip Ever

Reviewed: Mar. 27, 2011

Very simple, very tasty, very reliable recipe that always goes over well at a party. I can never find the leek soup mix, so I always end up using the vegetable mix. I love it with the veg mix, but am dying to try it with the leek one to see how that changes the flavor.

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Tomato Chicken Parmesan

Reviewed: Mar. 27, 2011

This was pretty good. I followed the advice of several other reviewers and allowed time to let the breading "set" by sticking it in the fridge for about 15-20 minutes before sauteeing the chicken. Instead of Monterey Jack, I used mozzarella-provolone cheese. I only had a three-cheese bread crumb on hand, so I added some oregano and garlic powder to that, but not enough. I think if I used seasoned bread crumbs, this dish would have had a little more of the "oomph" that would bring it to a 5-star level. Overall, this was extremely easy and looked and tasted good, so it'll be something I definitely make again.

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Chocolate Banana Bread

Reviewed: Mar. 12, 2011

I had a lot of old bananas sitting around but wasn't in the mood for regular banana bread, so I gave this recipe a try. I used slightly less regular sour cream and fewer chocolate chips, only because that was all I had on hand, but the bread turned out wonderfully nonetheless. I love the fact that both flavors come through and neither overpowers the other. Thinking of serving one of the loaves as a dessert by drizzling some chocolate sauce over each slice and serving with a scoop of ice cream.

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Cinnamon Swirl Bundt Coffee Cake

Reviewed: Feb. 28, 2011

I thought this was pretty good. Not a show-stopper, but a nice coffee cake with good flavor. I made a few modifications: creamed the sugar and butter first, then added the eggs, and vanilla. Added the flour mixture and the sour cream. Used brown sugar (instead of white) with the cinnamon for the swirl mixture. I baked at 350 for the whole time instead of starting at 400. I ended up baking for just under an hour, and I think that might have been a bit too long, as I felt this cake was slightly drier than I had hoped. I love having a coffee cake on hand for weekend visitors, so I'm sure I'll try this again.

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Winter Fruit Salad with Lemon Poppyseed Dressing

Reviewed: Dec. 19, 2010

Made this last night for a holiday dinner party, and it was excellent! I doubled the recipe for a party of 8, and we had about two cups leftover. Our guests unanimously raved about this, and all wanted the recipe. I used Honey Crisp apples and Bosc pears. Subbed walnut pieces for the cashews and used about half of the listed amount of shredded Swiss. Also, per the suggestion of another reviewer, I used red onion to give the dressing a little pink color. I cut up the pears and apples in advance and tossed them in a several TBS of dressing, and I later tossed this with the rest of the ingredients with one more TBS of dressing, and that was more than enough. I had tons of dressing leftover, as many other people have noted, so unless you like having it leftover, you can cut those amounts in half and still have plenty. Great recipe - this salad will be made very regularly. Thanks!

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Peanut Butter Cupcakes

Reviewed: Aug. 12, 2010

These are very good. I made minor modifications. Used vegetable oil in place of shortening. Used "natural" peanut butter. Crushed up ~24 mini Reese's Peanut Butter Cups and mixed them into the batter before spooning it into the tins. I baked mine for about 19 minutes, and next time I will take them out a little earlier - I found them to be a little drier than I would like. Frosted them with chocolate frosting and added half a mini PB cup on top, just for fun!

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Kentucky Butter Cake

Reviewed: Jul. 28, 2010

I was SO excited to try this cake, and unfortunately, I was disappointed. I made the recipe as written. The butter sauce only soaked in about halfway, and that added moisture and flavor but made it a bit greasy. The cake was decent, but not what I would consider a 5-star recipe. Basically, it's a pound cake. I served it with vanilla bean ice cream on the side, and the ice cream was what stood out. I would use potentially serve this with strawberries and cream in the future.

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Shrimp Salsa

Reviewed: Jul. 27, 2010

I love this stuff! I tweaked the recipe slightly. I doubled the tomatoes, onions, cilantro, and garlic. Added 1 pound shrimp and a half pound crabmeat. Added the juice from two and a half limes and salt and pepper to taste. Delicious. Wonderful on a hot day!

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Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever.

Reviewed: May 2, 2010

These were great! I took the easy way out and bought pre-made cookie dough. Used chococate fudge cake mix, frosted with buttercream, and sprinkled mini-chocolate chips on top. I froze the dough for about 2 hours, but next time I will freeze longer. I baked mine for 16 minutes, and while the cookie dough was still pretty doughy, I'd like to see if I can get it a little gooier. Regardless, they looked great, tasted great (nice and moist), and we only have three left over two days later.

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Spinach and Orzo Salad

Reviewed: Apr. 17, 2010

Oh-so-yummy! I halved this recipe and then used slightly less olive oil and added sundried tomatoes, but otherwise I made as directed. Great flavors that complemented the lamb roast I served with it. Will definitely make again. Thanks!

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Salsa Chicken

Reviewed: Apr. 10, 2010

Super easy and really tasty! I didn't have taco seasoning, so I used fajita seasoning instead. Quick, satisfying meal that everyone likes.

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Easy Pepperoni Bread

Reviewed: Feb. 14, 2010

I've made this three or four times, and it's always a hit at parties. The best part is that it is so easy. I always put the cheese on before the pepperoni, but regardless - this is a great recipe.

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Artichoke & Spinach Dip Restaurant Style

Reviewed: Feb. 14, 2010

Delish! Just the recipe I was looking for... I made as written, and after cooking in the oven, I moved it into a very small crockpot to keep warm as it sat on our buffet for an all-afternoon get together.

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Absolute Mexican Cornbread

Reviewed: Feb. 14, 2010

I made these as muffins. They were good, though I actually was hoping for some more flavor from the cheese and chilies. Based on other recommendations, I cut the butter in half and only used 3/4 cup of sugar. Next time I may go down to 1/2 cup of sugar and/or increase the chilies and cheese. But the texture was great, and the corn flavoring was also really nice.

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Blackened Chicken

Reviewed: Feb. 14, 2010

Great spice! I actually doubled up on the spices for some real fire. The cooking time was perfect for me. Will definitely make again.

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Quinoa and Black Beans

Reviewed: Feb. 14, 2010

Wow! This was awesome! I made it exactly as written (though I rinsed the quinoa beforehand), and this is a wonderful, wonderful dish. Flavorful, healthy, filling, easy to make... both my fiance and I loved it. This is probably the best recipe I've found on here!

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Butterscotch Bread Pudding

Reviewed: Dec. 21, 2009

Amazing. Not enough stars for this one! I made a few very small tweaks to the recipe. I did half whipping cream and half whole milk, used challah bread, added some ground cinnamon, and used a combination of mini chocolate chips, white chocolate chips, and butterscotch chips. Served with a scoop of vanilla bean ice cream. Just delicious. Will likely be a regular dessert at our Christmas dinners going forward!! Oh, and I can also attest to the fact that this tastes just as good cold as it does warm!

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Roast Leg of Lamb with Rosemary

Reviewed: Dec. 13, 2009

Really great marinade. This lamb went over really well and is definitely a dish I will make when I have guests to impress! My minor changes, based on other reviews: I used lemon juice instead of zest, and I added splashes of balsamic and olive oil, as well. I also inserted slivers of garlic into the meat. I halved the recipe, since I had just over 2 pounds of lamb. I cooked at 450 for 15 minutes with a foil tent, and then cooked for about 50 minutes at 350 withou the tent. I might cook it for a little less next time, since we like our lamb fairly rare.

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Cheesy Creamed Spinach

Reviewed: Dec. 13, 2009

Fabulous! Made as directed and it was a big hit. Great flavor! I will probably add less cream next time, as there was a bit too much liquid. Regardless - still a very yummy dish!

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