JenCooks Recipe Reviews (Pg. 1) - Allrecipes.com (13835818)

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Cinnamon Sweet Potato Slices

Reviewed: Aug. 25, 2009
Yummy! I use half regular sugar and half brown sugar, but other than that I do everything the same. The sugars create a crunchy caramelization around the sweet potatoes. Delish.
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4 users found this review helpful

Mashed Potato Hot Dish

Reviewed: Jul. 6, 2009
I made this recipe just as written, except for using 1 can of French style green beans instead of frozen. Hubby and I thought it was okay. I'm not sure if I will make it again...maybe if I have left over mashed potatoes to use up.
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1 user found this review helpful

Ranch Burgers

Reviewed: Jun. 30, 2009
I was making this recipe for 4 people, so I scaled the meat back to 1.3 lbs, but still used an entire package of ranch mix, and next time I will use even more ranch mix. To this recipe I omitted the saltine crackers, and I added ½ cup cheddar cheese, ½ cup bacon bits, Lawry’s seasoning, garlic powder, salt, pepper, and Tabasco sauce. We also added extra cheese on top. They were delicious!
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3 users found this review helpful

Easy Chicken Tetrazzini

Reviewed: Jun. 23, 2009
This recipe was very good. I used 2 boneless skinless chicken breasts cut into very, very small pieces and seasoned with garlic powder, roasted minced garlic, Lawry’s seasoning salt, and a pasta seasoning blend. (Next time I will use 3 chicken breasts.) I sautéed the chicken in olive oil with a 4 oz jar of diced pimientos, diced green bell pepper, and diced red onion. Then, I mixed the chicken mixture with the cooked spaghetti, 2 cans of cream of chicken soup, and some chicken stock, mixed it all together in a large bowl, and then transferred it into a baking dish. (It was the perfect amount to fill two 8x8 dishes.) After topping with a cheddar/monterey jack cheese mixture, I covered it with tin foil and baked for 45 minutes. In my opinion it’s very important to cover with tin foil, or else the top/edges will get crispy. I served it with a basic green salad and garlic bread. I wouldn’t say that this dish was out of this world, I won’t get cravings for it or anything….but it was definitely good. The whole family liked it, including my 2 year old niece who can be picky. I will probably make it again. Thanks!
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Watermelon Pops

Reviewed: May 25, 2009
I don’t know how anyone was able to get these to stay together and come out in one piece. I had to serve them on a plate with a spoon. Be sure to add your popsicle stick in the first strawberry layer, not the white Cool Whip layer or lime layer. They were unattractive and the texture was very strange-like hard slime. The kids didn’t seem to mind though, but I will not be making these again. I waited a full day before adding each layer to make sure that the layers were completely frozen, and I still got white floaties at the base of my pops. The Cool Whip/cream cheese mixture was very good though, and I will use it in the future with fresh berries or something.
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2 users found this review helpful
Photo by JenCooks

Popovers

Reviewed: May 22, 2009
My popovers turned out HUGE, about 2x bigger than I expected. I followed the recipe exactly and served them with Cinnamon Honey Butter from this site. My only advice is do not wait for your butter to get bubbly, mine never did. After two minutes the butter just burned so I had to wash it out and start over. The popovers alone were a little bland, but amazing with the Cinnamon Honey Butter. Do NOT open the oven until it's time to take them out, not even for a quick peek!
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63 users found this review helpful

Peach-a-Berry Pie

Reviewed: May 22, 2009
This is my new favorite pie recipe! I used frozen peaches and fresh raspberries, blueberries and blackberries. I let the frozen peaches thaw and then I sliced them once more down the middle, because I prefer thinner slices of fruit in my pie. After reading all of the reviews about runniness, I was determined not to have a runny pie. First I strained all of the fruit, then I blotted every piece of fruit with a paper towel to cut down on the juices. Then after I added the sugar, flour and cinnamon I strained the fruit again before putting it in my pie crust. I would suggest doing a lattice crust if you can, because since the pie is so juicy it burst out of the top crust in a few places and it wasn't so pretty, and I like to show of the appearance of my pies as well as the taste. =) This pie was phenomenal.
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9 users found this review helpful

True Blue Custard Crunch Pie

Reviewed: May 22, 2009
I made this exactly as written, and it was perfect. I brought it to a birthday party, and people raved and said that it was the best blueberry pie they've ever had! Please use fresh blueberries! Also, I only had whole pecans, so I ground them in the food processor, and the pieces ended up smaller than regular chopped pecans. Next time I will use half chopped pecans and half smaller pecans ground in the food processor--I think that will make a really crunchy topping! Thank you for a great recipe, it's a keeper.
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9 users found this review helpful

 
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